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Old 06-03-2011, 06:12 PM   #11
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About one hour or a bit more I take them out of the fridge add salt, pepper and garlic then leave them on the counter.
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Old 06-03-2011, 06:16 PM   #12
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Salt me now! Pepper me later........

Yup. Pepper and garlic powder and such will burn on a hot grill or pan.
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Old 06-03-2011, 07:09 PM   #13
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Yup. Pepper and garlic powder and such will burn on a hot grill or pan.
This is something I have never understood. I know pepper burns easily, but how come it dies not burn when making Steak au Poivre?
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Old 06-03-2011, 07:17 PM   #14
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I pepper my steak before putting it on the grill. Same as my burgers. If pepper burns, I must like the flavor it imparts. I realize it catches fire when excess hits the flames, but I never noticed it burning on the meat.
It's like a moth seeking out the light by the campfire...
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Old 06-04-2011, 10:49 AM   #15
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I'll bet that's what you say to all of the ladies!
Hahahahaha!
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Old 06-04-2011, 11:00 AM   #16
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This is something I have never understood. I know pepper burns easily, but how come it dies not burn when making Steak au Poivre?
Shooting from the hip here....Au Poiver is usually Filet...cooked with/in a medium hot pan for what...3 or 4 minutes per side...The pepper is toasted, but not burned...While steaks cooked over a good live wood coal/charcoal fire will be hotter...burning the pepper.
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Old 06-04-2011, 02:11 PM   #17
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Shooting from the hip here....Au Poiver is usually Filet...cooked with/in a medium hot pan for what...3 or 4 minutes per side...The pepper is toasted, but not burned...While steaks cooked over a good live wood coal/charcoal fire will be hotter...burning the pepper.
you're probably right on! but personally, i prefer pacanis' moth seeking out the campfire light....
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Old 06-04-2011, 02:29 PM   #18
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As Jenny said, always salt before cooking. With steak in particular you want to do it early. There is a technique called dry brining and it is the only way I cook steaks now. What you do is liberally salt both sides of the steak and then wrap tightly in plastic wrap. Let sit in the fridge for 24 hours. You can get away with just a few hours if you are pressed for time. Initially the salt draws moisture out, but then that moisture disolves the salt and that salty liquid is then reabsorbed by the meat. The result is that you end up seasoning the steak from the inside out instead of just seasoning the outside. Once you try this method you will be hooked.
god, how this reminds me of adele davis, nutrition guru around the 1970s!! as soon as i can muster the self-discipline to delay gratification for 24 hours, i figure to dry brine my next steak. the procedure is intriguing, and i find myself drawn like a "moth to a flame" (smile, pacanis)
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Old 06-04-2011, 02:35 PM   #19
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Smiling
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Old 06-04-2011, 02:45 PM   #20
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god, how this reminds me of adele davis, nutrition guru around the 1970s!! as soon as i can muster the self-discipline to delay gratification for 24 hours, i figure to dry brine my next steak. the procedure is intriguing, and i find myself drawn like a "moth to a flame" (smile, pacanis)

Be careful, you can over-salt it and end up with a salty steak.
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