Thanks for the link GG. It was a fun read. I'm going to try that.
My mom always said that and I always believed her
I would only add that you need to actually follow the directions, until you're comfortable enough that you can start winging it. I had a friend who would consistently overcook meat because it didn't "look" done and she couldn't understand why.
Ever since I read this article, I've been salting my steak at least 45 minutes before cooking; I only season with salt and pepper and cook to medium-rare. It comes out perfectly seasoned, juicy and delicious: Steak Recipe: Turning Cheap "Choice" Steak into Gucci "Prime" Steak | Steamy Kitchen Recipes
If you can read, you can cook. My SIL is living proof of that.
Ever since I read this article, I've been salting my steak at least 45 minutes before cooking; I only season with salt and pepper and cook to medium-rare. It comes out perfectly seasoned, juicy and delicious: Steak Recipe: Turning Cheap "Choice" Steak into Gucci "Prime" Steak | Steamy Kitchen Recipes
Not sure I can agree with this statement. Of course the novice could assemble something edible, but they would still not know technique and may not understand the terminology.
This was what I was looking for.
I was taught to never salt steaks before you cooked them. I was told it would remove moisture and that removing moisture was a bad thing. That it would dry out the meat.
Since the link refers to turning choice steaks in to prime steaks, would the use of prime make this method moot?
What I mean is? If you already have well marbled, high quality, tender steaks, would one still use this method?
I appreciate the link and have it bookmarked. But I did read the reasoning. I stopped at the scientific explanations and drawings.
My mom always said that and I always believed her
I would only add that you need to actually follow the directions, until you're comfortable enough that you can start winging it. I had a friend who would consistently overcook meat because it didn't "look" done and she couldn't understand why.
Ever since I read this article, I've been salting my steak at least 45 minutes before cooking; I only season with salt and pepper and cook to medium-rare. It comes out perfectly seasoned, juicy and delicious: Steak Recipe: Turning Cheap "Choice" Steak into Gucci "Prime" Steak | Steamy Kitchen Recipes
My mom always said that and I always believed her
I would only add that you need to actually follow the directions, until you're comfortable enough that you can start winging it. I had a friend who would consistently overcook meat because it didn't "look" done and she couldn't understand why.
Ever since I read this article, I've been salting my steak at least 45 minutes before cooking; I only season with salt and pepper and cook to medium-rare. It comes out perfectly seasoned, juicy and delicious: http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
I'm proof of it, too. It may not be perfect the first time, but you can certainly learn by reading. Well, *I* can
If you read the article, you would know that she was not using the terms choice and prime literally.
Times change, techniques change, we learn new facts, sometimes people change with them. My dad was shocked when I told him he should salt the steak well before cooking it; he was taught the same thing growing up. Searing doesn't seal in juices, either, but I can't help what people were told 40 years ago.
I would call this a quick method of dry aging. Dry aging removes moisture from meat, leaving more concentrated beefy flavor. If you choose not to use that terminology, just do me a favor and don't tell me, okay?
That's one terrific article GG. I hope everyone does themselves the favor of reading the whole thing...
I wonder if the authors method would work on pork chops? Perhaps they're too lean?
I've used it on pork chops, too, and DH commented on how juicy and tasty they were
Actually I always brine my pork chops and this seems to be a waterless brine. I wonder if there's any noticeable difference in the end product.
Good read. Thanks GG!....Ever since I read this article, I've been salting my steak at least 45 minutes before cooking; I only season with salt and pepper and cook to medium-rare. It comes out perfectly seasoned, juicy and delicious: Steak Recipe: Turning Cheap "Choice" Steak into Gucci "Prime" Steak | Steamy Kitchen Recipes
Actually I always brine my pork chops and this seems to be a waterless brine. I wonder if there's any noticeable difference in the end product.
Have you ever dry brined your pork or poultry?
It totally makes you rethink ever wet brining again
Made famous by delicious Zuni Café chicken: zuni cafe’s roasted chicken + bread salad | smitten kitchen
It's a fabulous technique.
https://www.google.com/search?sourceid=navclient&ie=UTF-
8&rlz=1T4GGNI_enUS561US561&q=dry+brining
Then here come TV chefs warning about salting a steak and how it would dry it out.
Seems i was better off before they came along.
TV chefs have something to sell. Their fame. It makes big bucks for them. And they have to fill air time. So they often say things that make no sense or are opposite to what we have been doing for years as home cooks. Things our parents did and passed on down to us. Kitchen tricks that work. My mother didn't cook for the masses. She cooked for a family just as we do today. She used common sense when she cooked. And so do we. We do what we know works for us.