Quote:
Originally Posted by lowside67
Definitely no salt the night before... salt by design actually draws moisture out; while this is what allows a liberal salting to create a nice crust, it will also dry your meat out. Ideally the meat should be left out unseasoned to come to temperature and then seasoned at the last minute. If you are going to dry rub it ahead of time, most dry rubs do not have a high salt content for this reason.
Mark
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Definitely salt the night before. The original poster was right.
The Food Lab: More Tips For Perfect Steaks | Serious Eats
Quote:
Originally Posted by subordinate
Good stuff! umm..
Just some constructive Criticism,
There's no need to s&p over night - doing it prior to placing on grill/pan is fine. And it's recommended to only flip once (the more flips, it lets more juices out).
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Flipping has nothing to do with letting the juices out. In fact, it allows for move even, faster cooking.
The Burger Lab: How Often Should You Flip a Burger? | A Hamburger Today
Red Kryptonite had it right all along.