Following foodtubers hack of the month. Wasted so much food on their lies. The most expensive mistake was packing steak in salt overnight. Another was “fast” brisket. I’m not talking about “don’t try this at home” cooks, I’m talking about “this is so amazing you have to try it”.
I have messed up steaks by salting them too much. But if you pat them dry the day before, sprinkle generously with kosher salt, and them leave in the fridge on a wire rack for up to 24h, it removes some of the surface moisture and helps you get a nice crust.
I just turned a perfectly good ribeye into a salt lick. I always air cure my my steaks in the fridge for 24 hours but that’s just a light layer of salt. This thing looked like a baked Alaska coming off the grill. It was awful.
I do a dry brine, making sure to measure out the salt to around 1% steaks weight so you DONT over salt it. It’s like packing it with salt, just a reasonable amount
Following foodtubers hack of the month. Wasted so much food on their lies. The most expensive mistake was packing steak in salt overnight. Another was “fast” brisket. I’m not talking about “don’t try this at home” cooks, I’m talking about “this is so amazing you have to try it”.
I have messed up steaks by salting them too much. But if you pat them dry the day before, sprinkle generously with kosher salt, and them leave in the fridge on a wire rack for up to 24h, it removes some of the surface moisture and helps you get a nice crust.
Packing in salt would definitely ruin them 😩
What happened to the steak
I just turned a perfectly good ribeye into a salt lick. I always air cure my my steaks in the fridge for 24 hours but that’s just a light layer of salt. This thing looked like a baked Alaska coming off the grill. It was awful.
Ordinary Sausage shouldn’t be followed either way.
Overnight? That must have been salty af. I salt, rinse, dry mine, but only for roughly 10min per 1/2” of thickness, adjusted to taste.
I do a dry brine, making sure to measure out the salt to around 1% steaks weight so you DONT over salt it. It’s like packing it with salt, just a reasonable amount
I salt mine overnight and pat them off before I sear them.
Isn’t dry brining usually multiple days?