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Old 09-10-2008, 09:48 AM   #31
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Just curious, why would you not want to try it on better cuts? Do you salt your rib-eyes before eating?
I buy heavy choice beef..I've never seen the need to on better cuts of meat...the leaner cuts maybe so....Of course I salt rib-eyes before eating...and/or before cooking for that matter.
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Old 09-10-2008, 10:15 AM   #32
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The reason for dry brining is for flavor. It is not like when you brine chicken to make it more moist using a wet brine. Dry brining just gets salt inside the meat instead of just on the surface.
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Old 09-10-2008, 10:23 AM   #33
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Dry brining just gets salt inside the meat instead of just on the surface.
I understand. The problem is my old taste buds can't tell the difference between salt on the outside, or salt on the inside of the meat when I'm chewing it....I don't know where it came from.....All I know it taste good!!......or bad.
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Old 09-10-2008, 10:35 AM   #34
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Fair enough.

For those that can discern the difference, try the dry brining method with your good cuts. The better the cut, the more difference you will see.
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Old 09-10-2008, 10:49 AM   #35
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The better the cut, the more difference you will see.
Now I'm more confused than I normally am? How does a better quality cut enhance the affects of dry brining....?
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Old 09-10-2008, 10:53 AM   #36
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I thought the dry brining was mainly for texture? How salty does it get using kosher salt? I kind of like having the seasoned crust against the unseasoned center of the meat.
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Old 09-10-2008, 10:57 AM   #37
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I caught a brief moment of Alton Brown last night - he was using this method to cook a hunk of meat. Here is a link to the recipe.
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Old 09-10-2008, 11:01 AM   #38
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I caught a brief moment of Alton Brown last night - he was using this method to cook a hunk of meat. Here is a link to the recipe.
That's more of a traditional method only using the broiler. Kinda like grilling without the grill.

Edit: Here's a link to the ATK episode where I first saw reverse sear.
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Old 09-10-2008, 11:05 AM   #39
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That's more of a traditional method only using the broiler. Kinda like grilling without the grill.
I guess I viewed it more opposite than the norm because he started out with his steak way low - away from the heat of the broiler. Then finished using a higher heat right next to the broiler - opposite of what the "norm" is.
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Old 09-10-2008, 11:08 AM   #40
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I guess I viewed it more opposite than the norm because he started out with his steak way low - away from the heat of the broiler. Then finished using a higher heat right next to the broiler - opposite of what the "norm" is.
The difference is the low temp cooking time. He's only heating away from the broiler for a few minutes per side whereas the reverse sear (RS) method can take 20-25 minutes...roughly.
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