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06-23-2014, 08:11 AM | #1126 | |
Cast Iron Jedi
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But usually I'm talking about what I buy, which are called thinly sliced breasts. This is a thin slice taken across the top of the breast. Think like this: Put the breast down flat on the board, and cut maybe a 3/8-inch slice parallel with the board across the top of the breast. Do this until there aren't any slices left. Usually one breast will be 3-4 slices. They cook in about 3 minutes per side (and they're extremely easy to overcook). Usually look about like this: |
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06-23-2014, 08:26 AM | #1127 |
Gimme My Berries Back!
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Interesting. I used to salt first. It's just I saw a chef say not to for the reason I mentioned. Gonna do it this way now to see.
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06-23-2014, 08:30 AM | #1128 |
Cast Iron Jedi
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If you're salting immediately before cooking, then yes, it's a problem. But if you salt more than 30 minutes, then the meat has had time to reabsorb the moisture and salt.
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06-23-2014, 08:32 AM | #1129 |
Gimme My Berries Back!
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Yeah, I did it before.
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06-23-2014, 08:42 AM | #1130 |
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Interesting. Cornstarch huh? I rarely, if ever, use it but okay. I do use a thick strip steak. I get the NY strip. Filet Mignon for special times.
Only thing, is my man does not like steak grilled nor the dry surface. He prefers when I do it in a cast iron pan with my wine sauce made in the same pan...then finished under the broiler. He says it's moist and not dry. I like it both ways though. So still gonna try it. |
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06-23-2014, 08:45 AM | #1131 | |
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06-23-2014, 08:55 AM | #1132 |
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The first two videos are interesting. I'll be trying Alton's method soon. I'm feeling like fajitas are in the works for this week.
http://blog.foodnetwork.com/fn-dish/...to-make-steak/
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06-23-2014, 02:34 PM | #1133 |
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I have a ribeye getting the salt treatment. I'm suing some smoked salt I picked up at Lengthwise. It smells amazing and I have heard nothing, but good things about it. The smell and taste is incredible.
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06-23-2014, 02:36 PM | #1134 |
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He doesn't even like it on the outside only. I don't dry it out inside when I grill. So does this apply to the outside too?
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06-23-2014, 02:39 PM | #1135 |
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06-23-2014, 02:40 PM | #1136 |
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06-23-2014, 02:40 PM | #1137 |
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Put it in the pan, don't raise it up. You don't want moisture dripping off, or it won't be able to reabsorb.
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06-23-2014, 02:42 PM | #1138 |
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I thought it needs air flow? Can you just start a thread on how to cook a steak lol. I removed it
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06-23-2014, 02:52 PM | #1139 | |
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Once you've given the steak time to take the salt and you're prepping to cook, I'd put it on a rack about an hour beforehand to come to room temp. That will get the steak's exterior to dry and you'll get a better sear. You'd want them on a rack if you were doing a home dry age. I usually salt and throw 'em on a plate or even in a zip bag. |
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06-23-2014, 02:53 PM | #1140 |
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