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Old 02-26-2008, 01:08 PM   #31
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I did notice is "pulled" a lot of "juice" out at first. Given time, most (not all) of it returned to the meat along with the flavors (pepper, garlic etc.) that was on the meat. I just wanted to try it in Uncle Bob's Test Kitchen of The South...

I'll probably stick with my method(s) in post #12...

Enjoy!!!
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Old 02-26-2008, 02:25 PM   #32
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Quote:
Originally Posted by pacanis View Post
YT, you are depriving a good piece of garlic bread some fine juices drinking them ahead of time But to each his own....
actually that`s a Bloody good point! (excuse the pun).
it`s just that when I see the red blood running off and I get bored waiting for my wifes to be cooked, I just drink it.
I really should excersise more Patience!
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Old 02-26-2008, 02:28 PM   #33
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. I just wanted to try it in Uncle Bob's Test Kitchen of The South...

I'll probably stick with my method(s) in post #12..

a sign found nearby u.b.'s test kitchen:

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Old 02-26-2008, 02:30 PM   #34
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I'm interested to know what you steak connoisseurs think of this method: How to Turn Cheap "Choice" Steaks into Gucci "Prime" Steaks | Jaden's Steamy Kitchen
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Old 02-26-2008, 02:31 PM   #35
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..........and things that go BAM!!!!!!!!
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Old 02-26-2008, 02:40 PM   #36
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Originally Posted by GotGarlic View Post
I'm interested to know what you steak connoisseurs think of this method: How to Turn Cheap "Choice" Steaks into Gucci "Prime" Steaks | Jaden's Steamy Kitchen

It's the "dry brining" method that GB brought up a while back. It has been proven to work in the Test Kitchens of Uncle Bob located in Small Town Mississippi...I would only recommed it for less tender cuts however,
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Old 02-26-2008, 02:44 PM   #37
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I'm interested to know what you steak connoisseurs think of this method: How to Turn Cheap "Choice" Steaks into Gucci "Prime" Steaks | Jaden's Steamy Kitchen
Interesting read... minus the discriptive and colorful wording. May have to give that a try.
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Old 02-26-2008, 02:45 PM   #38
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I'm interested to know what you steak connoisseurs think of this method: How to Turn Cheap "Choice" Steaks into Gucci "Prime" Steaks | Jaden's Steamy Kitchen
I had to stop reading it when she was trying to make a Rib Eye like a Filet, sorry.
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Old 02-26-2008, 06:11 PM   #39
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I had to stop reading it when she was trying to make a Rib Eye like a Filet, sorry.
Wow, an R rated cooking site. Piling salt on the steak is not a new method. I've seen cook's on TV do this with roasts. It's called a Salt Dome and salt is heaped 1 inch thick on roasts and sometimes fish. It is usually cooked with the salt dome intact then the salt is brushed off after cooking. I never tried this but they swear it makes all the difference in the world, (why else would anyone do it?).
Supposedly the salt doesn't permeat the meat or fish so it's not salty tasting.
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Old 02-26-2008, 06:30 PM   #40
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I'm interested to know what you steak connoisseurs think of this method: How to Turn Cheap "Choice" Steaks into Gucci "Prime" Steaks | Jaden's Steamy Kitchen
Thanks for the link, GG. Like UB posted, he tried it out not too long ago. I haven't gven it a try yet. I probably should just so I see what it does.
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