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Old 12-30-2007, 05:37 PM   #11
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Fincher I am not questioning your judgment. Like GB said, I am open to the possibility! I shall try it soon with an open mind. In the mean time, I am of the "old school"...I only believe 1/2 of what I see, even less of what I hear, and nothing I read on the internet!!

Enjoy!!
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Old 12-30-2007, 06:22 PM   #12
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The link posted suggests Harold McGee's, "On Food and Cooking" and Alton Brown's "I'm Just Here for the Food" support this and explpain it. I will check it out when I can.
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Old 12-30-2007, 07:02 PM   #13
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no offense taken Bob!

I hear you on reading things on the internet! I realized later that you were probably refering to the second link I posted not the first one where I was the one doing the experiment! why she was using a tender cut of meat was rather strange, but the info at the bottom was pretty good.


I have both those books Andy, and both are great. On food and cooking is a bit dry for some, but Alton Browns book is loads of fun!
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Old 12-30-2007, 09:51 PM   #14
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I am still a firm believer that flank, and skirt, if well marinated, grilled to rare(MR at the MOST) and sliced thin against the grain, is melt in the mouth goodness. Flank can be a tender and great tasting cut, provided it is prepared well.

I might have to try this method after the Holidays when I get back. I wonder if I use my smoked salt if it will add some smokiness, I normally use it to finish, but hmmm...
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Old 01-13-2008, 04:16 PM   #15
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Test Results In

Test Results Are In. Today I used this process on a 2 lb flank steak cut into two equal pieces. 1 piece was coated with Salt, black pepper garlic powder, basil, thyme, and chopped tomato. The other piece was left plain until just before grilling time when it was sprinkled with Uncle Bob's Gourmet Steak Seasoning. The meat sat for 2 hours, which was a little longer than I wanted before rinsing, drying and grilling. Both pieces were grilled side by side, turned at the same time, and to a temperature of 145*. The meat was allowed to rest for 5 minutes. It was sliced thin across the grain.

Results: The "Dry Brined" portion was more tender than the plain piece.
The Dry Brined Piece was saltier than the plain piece, but not too salty.
No one could really detect the basil, thyme, or tomato flavor. It may have been masked in the salty taste, or just blended into the overall flavor. While the plain piece was very good, everyone liked the Dry Brined portion better.

Conclusion, the method does work to tenderize somewhat. Don't expect to make a Silk Purse out of a Pig's Ear however!

Have Fun & Enjoy!!!!! I did!!!
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