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Old 01-15-2014, 11:50 AM   #41
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I can believe that baking soda is used to tenderize meat. But as was stated by GAHC, it's either neutralized, or washed off. The person in question did neither of those, and all I could taste was baking soda. That's why I didn't like her steak preperation.

I've never used baking soda personally, but I could see how it could work. Bicarbonate of soda is mildly alkali, and would break down proteins and fats.

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Old 01-15-2014, 01:25 PM   #42
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I will try anything and do. But to pour baking soda on a steak would most likely get a negative response from me.
Yes, but if you take a swig of vinegar, then a bite of steak, it will likely get a very positive response from anyone you are eating with
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Old 01-15-2014, 02:33 PM   #43
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Yes, but if you take a swig of vinegar, then a bite of steak, it will likely get a very positive response from anyone you are eating with
Foaming at the mouth! I can't stand it. The mental picture is classic.

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Old 01-15-2014, 02:47 PM   #44
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So whats the consensus regarding when to season a steak?

Do you season (salt & pepper) well ahead of grilling? Or do you wait until its time to start cooking them?

Addies post got me to thinking about this. She mentioned someone had instructed the forum to salt the steak well ahead of cooking.
Some here a trained chefs. How were you taught?
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Old 01-15-2014, 02:51 PM   #45
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There has to be a consensus?

Never had one before.
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Old 01-15-2014, 03:23 PM   #46
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I season just before cooking, no matter which cooking method I use. Here's why. I enjoy the flavor of beef. Seasoning with salt and pepper, and other herbs and spices you may want to use, when added just before cooking, only flavor the outermost layer of meat, the surface. This allows the primary flavor to remain, beef. Think about deli beef. It's brined, or dry cured with salt, sometimes sugar, and seasonings. All of the meat, inside and out, tastes the same, like deli meat. I have made my own corned beef, and pastrami, and though I enjoy those preparations, they don't taste like steak.

Meat, when salted, absorbs the salt into the cells, all of them if left long enough. There is of course, natural levels of salt from the blood and cellular fluids already in the cell tissue. Salting is used to enhance the beef flavor on a steak, as is pepper. Seasonings applied just before cooking do just that, without trumping the original meat flavor, and that goes for all proteins, or for that matter, all foods with which you use salt.

There are definite times when brining, or packing with salt is needed. In my opinion, steak cooking isn't one of them.

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Old 01-15-2014, 04:18 PM   #47
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I season steaks just before cooking. Use of a dry rub for other cuts of meat is a different story.
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Old 01-15-2014, 04:25 PM   #48
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There has to be a consensus?

Never had one before.
So true PF.

The name of this place would be "Cooking Facts", no fun at all.
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Old 01-15-2014, 04:49 PM   #49
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So true PF.

The name of this place would be "Cooking Facts", no fun at all.

Not fun but educational.
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Old 01-15-2014, 05:01 PM   #50
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Not fun but educational.
But who's "fact" would be fact?
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