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Old 12-30-2007, 02:00 PM   #1
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Salt Tenderized Flank steak!

This was something I did awhile back, and it caught on at C2C, so I thought I'd share it with you wonderful people here. Its a wonderful way to treat flank steak or other striated or tough cuts of meat.

Salt Tenderized flank steak with tomato and garlic : Chef 2 Chef Forums

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Old 12-30-2007, 03:28 PM   #2
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Fincher, please explain how the salt tenderizes the flank steak. I did not know salt had a tenderizing capability.
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Old 12-30-2007, 03:33 PM   #3
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I just googled it and this came up. This girl did the same thing I did, she calls it turning cheap cuts into prime which is a fallacy. but I guess her point comes across

Its a long lengthy explanation, which is why I was hoping for a link.. scroll down and the process is explained.

http://steamykitchen.com/blog/2007/0...-prime-steaks/
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Old 12-30-2007, 03:39 PM   #4
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Thanks for the link.
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Old 12-30-2007, 03:42 PM   #5
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This technique is known as dry brining.
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Old 12-30-2007, 04:08 PM   #6
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whats cool is that it draws aromatics down into the meat. If you read the link to the first post I made you'll notice how I describe how the basil, garlic and tomato flavors were present all throughout the meat.
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Old 12-30-2007, 04:12 PM   #7
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I don't think I passed chemistry.... Or heck maybe I didn't even take it!

I seriously doubt this process would tenderize meat to any noticeable difference. I did find it intersting that the picture was of a "Choice" porterhouse...Hardly "Cheap Choice" meat. ...Then a recipe suggesting a rib-eye, Porterhouse, T-bone or NY Strip...not exactly tough or cheap cuts of beef. Oh well, what's a box of salt, and a couple of flank steaks...one using the process, the other not. To UBTK (Uncle Bob's Test Kitchen) I go!!
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Old 12-30-2007, 04:16 PM   #8
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I am not convinced that it tenderizes either, but I do know it is a great way to get flavor into the meat without introducing extra liquid.
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Old 12-30-2007, 05:14 PM   #9
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Quote:
Originally Posted by Uncle Bob View Post
I don't think I passed chemistry.... Or heck maybe I didn't even take it!

I seriously doubt this process would tenderize meat to any noticeable difference.


oh I assure you it does. I bought 10 kilos of flank steak at work and tried this technique versus regular grilling. and I assure you there is a very noticable differance. my first experiment was in my home kitchen, as you can see from the post. or maybe you just read the link, and missed the post where I posted pics and described the experiment, which was followed by another chef posting pics and explaining it as well

I also tried it with large duck breasts (the ones from foie gras ducks) they are usually very tough, but this process tenderizes them
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Old 12-30-2007, 05:27 PM   #10
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Well I have not personally tried it myself so I am open to the possibility that it might work, but the link to that chef you posted did not impress me. I mean just the fact that she titled it what she did does not lend a lot of credibility to the rest of what she has to say. Like I said though, I am open to trying it and reserving judgment until then to see if I feel if it tenderizes or not.

When I cook flank I always cook it rare to med rare and always slice it thin and against the grain. This guarantees the meat to be tender as the muscle fibers are so short.
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