It’s got classic citrus and green apple notes, and a pleasant texture on the finish.. Bólle Blanc de Blancs Sparkling ($30).

Most meats sold in grocery stores are packaged in airtight containers, which are great for locking out unwanted odors and slowing the rate of oxidation.The problem is that these packages also trap in moisture, which is the enemy of browning and crisping.. A dry surface is more likely to crisp, brown, and caramelize.

Moisture on the surface must evaporate before browning is able to happen, and if you wait until you cook the meat for it to dry, oftentimes the protein will be overcooked by the time the surface is dry enough to take on color.. What meats benefit from air-drying?.Beef, pork, and lamb form a better crust, while keeping the interior juicy and tender, when the surface has been air-dried for at least a few hours.This works for both large cuts like prime rib and also small individual cuts like lamb chops or pork chops.

The same applies to skin-on poultry, such as chicken, turkey, or duck, both whole birds and smaller cuts like skin-on thighs or breasts..If you’re planning to smoke meat or fish, air-drying is extra important.

The meat will form a dry, slightly tacky, surface called a pellicle, which allows the smoke to better adhere to the surface of the meat for smoky ribs, brisket, fish, and more..

Even meats that have been soaked in a wet marinate benefit from a few hours of air-drying before they hit the grill.The cured meats are inherently salty and so full of flavor that it is unlikely that you will need to add salt to this sauce.

Browning the cured meats along with the ground beef allows the flavors to meld, and encourages the formation of a glaze on the bottom of the pan that will give the sauce even more flavor after it is deglazed with the red wine.. Best Pasta Recipes for All Seasons.This is a great use for.

those leftover nubbins of charcuterie.after a holiday party, dinner party, or any event.