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Air-dried chicken is chicken, whole or parts, that has been rinsed, patted dry, and left uncovered in a refrigerator for at least one hour and preferably overnight. The technique is often recommended for brined chicken. Brineing hydrates not only the meat but also the skin. Air-drying dehydrates the skin, which results in a crisp, tasty skin, particularly for roast chicken. Thomas Keller of the French Laundry recommends roasting a chicken without basting, because basting hydrates the skin and interferes with crisping.
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What do you feed a chicken when they lay eggs?
Dried corn and water
What is bresaola?
air dried beef
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Yes, use epoxy.
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I use Wasabi paste or dried oregano.
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Why are soil samples required to be air- dried and not sun-dried?
to preserve and reserve the living organism macro or micro organism
Why are soil samples required to be air-dried and not sun-dried?
to preserve and reserve the living organism macro or micro organism
Why soil samples required to be air-dried not sun dried?
to preserve and reserve the living organism macro or micro organism
What is a pea rifle?
air gun that fires dried peas
