Prep & Assembly
Fridge-Dry
Air-dry food uncovered in the fridge for a crisper finished surface
Fridge-drying rests food uncovered in the refrigerator so the surface dries out, setting it up for crispier skin or better browning — the trick behind shatteringly crisp roast chicken and duck. Leave it overnight on a rack so air circulates all around.
Fridge-drying rests food uncovered in the refrigerator so the surface dries out, setting it up for crispier skin and better browning. It's the trick behind shatteringly crisp roast chicken and duck. Leave it overnight on a rack so air circulates all around.
- Difficulty
- Easy
How to do it
- 1
Pat the food dry and salt it if dry-brining.
- 2
Set it skin-up on a rack over a tray.
- 3
Refrigerate uncovered, ideally overnight.
- 4
Cook straight from the fridge for maximum crisp.
Common uses
Tips & pitfalls
- Pair with a dry brine — salt and air-dry together work best.
- A rack lets air reach the underside too.
- Keep raw items low in the fridge so nothing drips onto them.
Good to know
- Tool
- Wire rack over a tray, the fridge
- Best for
- Poultry, pork belly, fish, dry-brined meats
- Cue
- Surface dry and tacky, ready to crisp
Also called
air-dry in fridge · dry-brine drying
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Strain
Pour through mesh to separate solids from liquid for a smooth result
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grind
Crush food into a coarse to fine texture, from spices to meat
Grate
Shred food into fine bits against a sharp-toothed surface