https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe
I'm not using this recipe, but I was wondering about the efficacy of baking powder in the dry brines for other types of meats and I came across this.
More specifically, I have a whole pork loin with a nice fat cap that I'm planning to dry brine for ~12-18h and then toss in the oven. Would a 50/50 salt/baking powder mix help, or is there something about poultry skin that makes it extra helpful there? Does baking powder have any effect on skinless meat?
Thanks for any responses!
(edit: if anyone has any pork loin recipes they're dying to share then I'd love to hear 'em; i'm not fully settled on what i'm going to do with it the day of)
by OkEntertainment9557
1 Comment
From the article: “Baking powder adds surface area to the chicken wings, intensifying their crunch.”
The main function of baking powder in these is to alter pH, and create tiny bubbles of carbon dioxide when neutralized. It helps skin crisp up cause of the raised pH breaking down peptide bonds and improving Maillard browning. This would work on pork skin too
On a skinless cut you’d still get better browning and denatured proteins, but I certainly would go 1:1 salt to baking powder. More like 3:1 or more