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Old 11-22-2014, 04:22 PM
ChowderMan ChowderMan is offline
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Default Salt - whyfore art Thou Salt?

everyone has likely read the trillions of posts about salt and how it Oz-Moses thru x, y, and z.

did your eyes glaze over?

well, here's a write up with pictures of what happens when - forget the how&why - you can see in "time lapse" the reason for doing some things.

oh, by the way, yes - it really does work
and
oh, by the way, yes it really does make improvements.
I have a porterhouse on the counter that is currently backing that up.

http://steamykitchen.com/163-how-to-...me-steaks.html
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Old 11-22-2014, 06:41 PM
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Default Re: Salt - whyfore art Thou Salt?

I'm impressed. Thanks for the excellent info.
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Old 11-22-2014, 06:57 PM
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Default Re: Salt - whyfore art Thou Salt?

If I knew this, I've forgotten it.

I've dry-aged beef roasts with great success, and I ALWAYS pat meats dry before grilling them (I rarely marinate or brine - too wet).

I'm going to try this, share this, and will follow her on Facebook to see more of her recipes.

Thanks, CM!

Lee
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Old 11-22-2014, 11:06 PM
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Default Re: Salt - whyfore art Thou Salt?

OMG!!!!!!!!!!!!

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Old 11-22-2014, 11:37 PM
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Default Re: Salt - whyfore art Thou Salt?

Wow, interesting. Thanks for the read, will have to try this.
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Old 11-23-2014, 02:54 AM
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Default Re: Salt - whyfore art Thou Salt?

knew that many years ago. TY, tho.
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Old 11-23-2014, 07:20 AM
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Default Re: Salt - whyfore art Thou Salt?

There is a post for dry brined reverse seared steaks - here It does not include the rinsing and thorough drying of the meat but I think it should. I've always rinsed and dried wet brined poultry so why not dry brined beef?
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Old 11-23-2014, 09:30 AM
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Default Re: Salt - whyfore art Thou Salt?

I've read many 'articles' / posts on the topic - some being simple statements, some thick geeky scientific treaties - but the pictures are way more informative.

I almost always salt and leave on the countertop; just me.
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