Since the beef I will use is already koshered with salt does anyone have a recommendation to make sure the finished product isn't too salty. Should I soak the beef before brining/cure with pink salt etc. Anyone with experience with this?
In this lighter chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. The lime in the yogurt mixture will intensify over time--combine just before serving.