"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 07-04-2015, 03:49 PM   #31
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
dcSaute, I notice that link tells you to rinse the meat before cooking. I didn't do that with GB's plastic wrap method, but then I'm a salt fiend. I left them wrapped up in the refrigerator for five hours, not over night however.

Roadfix, I can't wait for you to try it and hear your reviews.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 07-04-2015, 03:57 PM   #32
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,325
I'm so going to try this! I've heard of it before, and never remember to set aside the time for the salting and resting process. I think it's in my brain now.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-04-2015, 04:30 PM   #33
Sous Chef
 
Join Date: Apr 2011
Posts: 511
...rinse the meat...

oh. had to go re-read that! apparently that bit did not sink in! - I salt the plate, put the meat on the plate, salt the top, let stand on the counter for 2-3 hours. there is no rinse in my kitchen....

perhaps I don't use as much salt - I have not seen such puddles of liquid. at most a film of liquid left when I pick up the meat....

I plunk it on a hot wood grill or into a screaming hot CI pan. if there's any surface water/moisture, it doesn't last long.

ps - works with beef and pork and chicken and lamb chops - those chunks registered in the "to be seared off" & cooked book of doom....that is.

methinks the whole trick is the extended time for the salting to do its magic.
__________________
dcSaute is offline   Reply With Quote
Old 07-04-2015, 05:43 PM   #34
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by dcSaute View Post
I can't find a date on this - but it's a pretty good explanation and got me into salting early with delicious results.

Steak Recipe: How to turn cheap "choice" steaks into "prime" steak
Someone posted that link here before. I tried it with 3/4" steaks and I rinsed and patted dry after 3/4 of an hour. Those were the saltiest steaks I have ever tasted. I didn't notice any improvement in tenderness. Maybe you need thicker steaks for this to work right. Or maybe less salt.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-04-2015, 05:57 PM   #35
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
F
Quote:
Originally Posted by taxlady View Post
Someone posted that link here before. I tried it with 3/4" steaks and I rinsed and patted dry after 3/4 of an hour. Those were the saltiest steaks I have ever tasted. I didn't notice any improvement in tenderness. Maybe you need thicker steaks for this to work right. Or maybe less salt.
I've posted it. I've been doing this for years now and it's always great, imo. I use inch-thick steaks at least and I don't rinse. I just pat dry so they will sear well.

There are a lot of directions and tips in the article and the recipe - if there's a lot of marbling, use less salt, etc. It's worth reading through if you haven't done that before. And if you typically restrict your salt, I imagine you might not like this as well.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 07-04-2015, 06:07 PM   #36
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
We don't really restrict salt and I did read through the entire article.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-04-2015, 06:08 PM   #37
Sous Chef
 
Join Date: Apr 2011
Posts: 511
Quote:
Originally Posted by taxlady View Post
Someone posted that link here before. I tried it with 3/4" steaks and I rinsed and patted dry after 3/4 of an hour. Those were the saltiest steaks I have ever tasted. I didn't notice any improvement in tenderness. Maybe you need thicker steaks for this to work right. Or maybe less salt.
the timing could also be the culprit. I use at absolute minimum two hours; I prefer three hours.

too much salt however is also something to look at - I do a "heavy sprinkle" - it's not salt encased/whatever. no too-salty results noted....
__________________
dcSaute is offline   Reply With Quote
Old 07-04-2015, 06:35 PM   #38
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by dcSaute View Post
the timing could also be the culprit. I use at absolute minimum two hours; I prefer three hours.

too much salt however is also something to look at - I do a "heavy sprinkle" - it's not salt encased/whatever. no too-salty results noted....
I was following the instructions in the article: 1 hour per inch thickness of steak.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-04-2015, 07:01 PM   #39
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
Different people have differing tolerances to salt. Too salty for one may not taste salty enough for another. I like that idea of experimenting, starting with a light sprinkle and seeing where that gets me, then work from there. That way I don't run too much risk of over salting it, and I have a high tolerance for salt anyway.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 07-05-2015, 12:53 AM   #40
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Quote:
Originally Posted by taxlady View Post
I was following the instructions in the article: 1 hour per inch thickness of steak.
Taxi, just going by the picture of the salting in that article, I used about half that amount of Kosher salt. IMO from this salt lover, that's twice the amount of salt needed or wanted to get the best results. While I agree people have different tastes, I think the picture of the salted meat is way over the top. I hope you give it another try, as per GB's instructions.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.