Okay, one more curveball. Dry-brining fish? Rinse it. Yes, I know I just said don’t rinse. But fish is a delicate drama queen. The salt pulls out moisture and makes the flesh firm, but if you leave all that salt on, it gets violently salty. So for salmon or cod, give it a quick cold-water rinse, then pat it bone-dry before cooking. Pat it dry like you’re trying to apologize to a wet cat.
For everything else—chicken, beef, pork, lamb—let the salt stay. Respect the brine. Trust the process. You didn’t spend twelve hours waiting for magic to happen just to wash it down the drain. That’s like planting a garden and then mowing it down before the tomatoes grow.
The Final Crispy Verdict
So here’s your cheat sheet for the next time you’re second-guessing yourself in front of the fridge: Rinse fish. Dry everything else. If your meat looks like a miniature geological formation, you’re winning. Don’t fight the science. The salt is your friend. The crust is your goal. And the only thing you should be rinsing is the guilt from eating a whole roasted chicken by yourself. You’re welcome.
Now go forth and cook that salty, crispy, life-changing meat. And if anyone asks why you didn’t rinse it, just tell them you’re a dry brine purist. It sounds fancy. They won’t question you. They’ll just be jealous of your tasty crust.
