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Puzzl35
1w ago
Why you be putting all that salt on there?!?
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npub1dgpt0
@npub1dgpt0
1w ago
I Salt my steak 24hrs before cooking & then again right before. Gives it amazing flavour
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npub1fjqqy
@npub1fjqqy
1w ago
IMO most meat is still ridiculously so full of blood and it messes with the taste of it, the salt removes some of it but letting the meat drain and dry a little tiny bit is better IMO, i almost always hang my beef up to drain out for half a day or so - i only get it frozen so it's basically killed and stuck in a freezer wrapped in plastic immediately
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Puzzl35
@Puzzl35
1w ago
The blood drains itself well enough when cooking and when resting me thinks
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npub1fjqqy
@npub1fjqqy
1w ago
well idk what your sources are but the blood is constantly leaking out of the meat and forms a scum all around the pan when i cook it... the more i drain it the less it does this and the more tasty it is at the end, as well
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npub1nje4g
@npub1nje4g
1w ago
Is there a different way?
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npub1utx00
@npub1utx00
1w ago
To extract the moisture from the steak
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Puzzl35
@Puzzl35
1w ago
I just pat it down with paper towels, wasn’t sure if you did it for taste or something
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npub1fjqqy
@npub1fjqqy
1w ago
there's a reason why most of the plastic tray shrink wrapped style packaging of meat has those quite thick pads under them, it's to absorb the blood
if you shop at a proper butcher, they array the meat out in the display refrigerator on top of grills and the blood is mostly drained out by the time you buy anything in there
an excess of blood in meat is unpleasant and it does change the flavor and it changes the way it cooks, the dry brining is actually basically about drawing the blood out more quickly, but simply hanging it works fine
also, it takes at least 3 or 4 days in warm dry room temperature air for there to be any risk of meat becoming infected with something, a day or two draining is perfectly fine
in the game Ghost of
if you shop at a proper butcher, they array the meat out in the display refrigerator on top of grills and the blood is mostly drained out by the time you buy anything in there
an excess of blood in meat is unpleasant and it does change the flavor and it changes the way it cooks, the dry brining is actually basically about drawing the blood out more quickly, but simply hanging it works fine
also, it takes at least 3 or 4 days in warm dry room temperature air for there to be any risk of meat becoming infected with something, a day or two draining is perfectly fine
in the game Ghost of
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npub1mkzys
@npub1mkzys
1w ago
But I like a moist steak!
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