Poop Why do I keep buying ribeyes when ... - Page 25

Silock · 09-28-2013, 10:22 PM

the KC Strip is simply a better tasting cut of meat?

I mean, I'm still going to eat them, but the strip is just better every single time I make it.

**srvy** · 06-08-2014, 07:43 PM

Quote:

Originally Posted by Fire Me Boy!

Then you used too much salt. I'm sensitive to salt and do this method every time I cook steak. I also limit my sodium.

Was about 2 turn a side of the sea salt mill. Really wasnt much at all.

GloryDayz · 06-08-2014, 07:46 PM

Quote:

Originally Posted by srvy

Was about 2 turn a side of the sea salt mill. Really wasnt much at all.

That's why I'm wondering is a quick rinse/pat-dry isn't the right thing to do after dry-brining...

Silock · 06-08-2014, 07:51 PM

Quote:

Originally Posted by GloryDayz

I'll admit that with my attempt at dry-brining today, I could have dome more to knock-off more of the salt from the edges. I just wasn't sure if I should comb it off, or rinse it off.

Suggestions for next time? After the 1-hour for each inch of thickness?

Rinse it off with water, then thoroughly pat it dry. The excess water will prevent a great sear.

**Fire Me Boy!** · 06-08-2014, 08:01 PM

Quote:

Originally Posted by GloryDayz

That's why I'm wondering is a quick rinse/pat-dry isn't the right thing to do after dry-brining...

I never rinse, just sprinkle with Kosher salt on each side and let it go.

Silock · 06-08-2014, 08:02 PM

Quote:

Originally Posted by Fire Me Boy!

I never rinse, just sprinkle with Kosher salt on each side and let it go.

Same. But if you don't like the salt, rinsing it doesn't hurt anything, IMO.

GloryDayz · 06-08-2014, 08:13 PM

OK, that's what I'll do next time. I found the edges more salty than I'd like. I'll assume that's because scraping the brine off the ends/edges is the most difficult.

Woot, there's no losing in this game!

**srvy** · 06-08-2014, 08:26 PM

Quote:

Originally Posted by GloryDayz

OK, that's what I'll do next time. I found the edges more salty than I'd like. I'll assume that's because scraping the brine off the ends/edges is the most difficult.

Woot, there's no losing in this game!

Yep same here Ill give the rinse and pat dry next time also.

Is the Kosher salt better than sea salt?

Silock · 06-08-2014, 08:27 PM

Quote:

Originally Posted by srvy

Yep same here Ill give the rinse and pat dry next time also.

Is the Kosher salt better than sea salt?

I think so.

**Fire Me Boy!** · 06-08-2014, 08:28 PM

Quote:

Originally Posted by srvy

Yep same here Ill give the rinse and pat dry next time also.

Is the Kosher salt better than sea salt?

Yes, IMO. It's better for this type of application in any case. Far too easy to over salt with fine sea salt.

Just Passin' By · 06-08-2014, 08:33 PM

Quote:

Originally Posted by srvy

Is the Kosher salt better than sea salt?

No, but they have their different uses. Use Diamond Kosher salt (yes, the brand matters), and make that your salt of choice for direct application to (pre-cooking) meat

**srvy** · 06-08-2014, 08:42 PM

Hmmm im learning a lot here thanks.

acesn8s · 06-11-2014, 11:37 AM

Used to work at Shoneys as a teen. And I bet I could still provide a review as good as yours. The AA was a 1/3 pound pattie over cooked with mayo, lettuce, and tomato. It was delivered 7 minutes after being ordered by a server past her prime or possibly never had a prime to begin with (daytime). Or by a high school or college student wishing you would just leave some money on the table and leave.

Close?

**mikeyis4dcats.** · 06-11-2014, 01:05 PM

looked at Dillons and HyVee in Topeka the other day. No chuck eyes.

Hoopsdoc · 06-11-2014, 02:44 PM

Quote:

Originally Posted by Pablo

Never trust a man that doesn't enjoy red meat, booze, or sex with women.

I'm pretty sure he swore off all three in a separate thread. Although, I'd have to think without red meat and women, he'd at least enjoy a drink from time to time.

Maybe not. Guy just gets his rocks off watching Mormon football. Although I doubt he touches himself while watching Chuckie Keaton. Self discipline and all.

Words to live by in bold

Also, leave me a T-Bone. I'm a man who likes having a bone to knaw on after my meals.

Wait, that doesn't sound right......

Silock · 06-11-2014, 04:06 PM

Your words to live by are homophobic?

09-28-2013, 10:22 PM
Silock MVP Join Date: Dec 2006 Location: Overland Park Casino cash: $10020882	Why do I keep buying ribeyes when ... the KC Strip is simply a better tasting cut of meat? I mean, I'm still going to eat them, but the strip is just better every single time I make it.
Posts: 19,908

06-08-2014, 08:13 PM	#366
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $3555380	OK, that's what I'll do next time. I found the edges more salty than I'd like. I'll assume that's because scraping the brine off the ends/edges is the most difficult. Woot, there's no losing in this game!
Posts: 115,405

06-08-2014, 08:42 PM	#371
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $1701250	Hmmm im learning a lot here thanks.
Posts: 24,351

06-11-2014, 11:37 AM	#372
acesn8s MVP Join Date: Jan 2007 Location: Here Casino cash: $10007119	Used to work at Shoneys as a teen. And I bet I could still provide a review as good as yours. The AA was a 1/3 pound pattie over cooked with mayo, lettuce, and tomato. It was delivered 7 minutes after being ordered by a server past her prime or possibly never had a prime to begin with (daytime). Or by a high school or college student wishing you would just leave some money on the table and leave. Close? __________________ Let's not take another 50 years.
Posts: 5,711

06-11-2014, 01:05 PM	#373
mikeyis4dcats. Scarlett Johansson's boytoy Join Date: Nov 2006 Casino cash: $9555998	looked at Dillons and HyVee in Topeka the other day. No chuck eyes. __________________
Posts: 12,526

06-11-2014, 04:06 PM	#375
Silock MVP Join Date: Dec 2006 Location: Overland Park Casino cash: $10020882	Your words to live by are homophobic?
Posts: 19,908