Michelin-Recognized Chicago Restaurant Shares Meat Seasoning Secret

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This article from Good Housekeeping features an inside look at the meat preparation techniques used at Superkhana, a Michelin-recognized restaurant in Chicago. The key is dry-brining the proteins - salting them well in advance to allow the seasoning to penetrate all the way through. The chef shares the specific 1.5% salt-to-protein ratio they use, as well as tips for dry-brining at home to achieve restaurant-quality results.

Why it matters

Dry-brining is a common technique used in professional kitchens to maximize flavor and texture in meats, poultry, and seafood. By sharing these insider tips, the article empowers home cooks to elevate their own cooking with a simple pre-seasoning step that can make a big difference.

The details

At Superkhana, the kitchen salts 40 pounds of chicken thighs per week for their signature Butter Chicken Calzone. They toss the raw thighs with 68 grams of fine sea salt (about 1 teaspoon per pound) and let them sit for 24 hours before adding the marinade. The chef also recommends dry-brining other proteins like pork, steak, and fish for 10 minutes to 2 days before cooking for best results.

• The chicken thighs are salted 24 hours before cooking.
• The salted chicken can be frozen for later use.