07-07-2016, 09:33 PM
3d wrote:
[quote=billb]
[quote=3d]
[quote=Ombligo]
Don't wet brine steaks, dry brine them. Start with 1"+ quality steak, liberally coat it with kosher salt, put on a rack in your refrigerator uncovered for three days. It is a home doable dry-aging technique. it will draw out some juice, thus intensifying the flavor. It will also tenderize as the natural enzymes will be breaking down the fibers. Don't freak if it starts looking like old, dried shoe leather - it is supposed too. It will grill up fine (plus it will be very dry on the outside, allowing for a great crust)
Do you rinse the salt off after 3 days? I ask because won't the water rinse negate the dryness on the surface? Also why specifically kosher salt?
when to use table salt, sea salt, kosher salt:
http://www.seriouseats.com/2013/03/ask-t...-salt.html
they don't touch on pickling salt which has no iodine or caking agents which is fairly close to kosher salt in density although kosher salt can have anti-caking agent
with varying densities with types of salt ( which is a line of defense against botulism ) it's too easy to not have enough salt by measure ( not accounting for density ) and end up with angry pickles.
Ahhh... ok. So kosher salt is suggested because the "large grains make it more effective at drawing out liquid from meat". But how do I get the salt coating off before grilling while maintaining the surface dryness for a crust? The salt isn't just left on is it?!
You salt the surface so it holds the juices longer while cooking.
If you were to side by side broil identical cuts of steak one with, one without salt, theoretically the one you salted should end up with more juices on your plate when you cut it.
Salt also makes the meat more flavorful, as it does with everything. Yu probably would'[t eat a potato chip if it had no salt on the surface.