/ck/ - Food & Cooking

>>13326039
Don’t overthink it. Also if you’re “dry brining” steak consider just using a very thin spread of Japanese red miso on both sides, you can thank me later

>>13326039
>brine
>dry
So many cooklets on here recently.

>>13326039
AKA Koshering

Could have just cooked it over the fire like a normal caveman.

>>13326274
No, I don't use Jewish salt.

>>13326290
same thing. koshering is coating meat in salt to draw out the "blood". cuz jews aren't allowed to eat blood.

>>13326047
How would you recommend cooking after drying with said Japanese red miso?
You have caught my attention anon.

>>13326305
*except when they suck it from toddler’s circumcised penises

>>13326446
Doesn't count. That shit is delicious.

>>13326039
tip of my penis lmao

>>13326479
holy mother of based

You should always dry brine steaks and cuts like that.

>>13326047
>put soy on your steak
>thank me later
hard pass

>>13326039
Use crystalline MSG on meats.
Not even fucking with you, that shit just got five times better tasting, and still retains the juice like an ordinary salt rub. If youre not willing to use much MSG, then use a mixture of it with salt.
Remember, brining takes time, even the dry method. At first, the salt pulls water out of the meat to the surface. Cook it too soon, and well you just dried out your meat. Give it time, and the salty juices get pulled back in, flavoring the meat throughout and retaining moisture.
Plan ahead and give it the overnight treatment.

>>13326842
Does MSG do the same thing as salt

>>13326039
dry brining isn't a thing
it's a buzz phrase created by a literal faggot in san francisco
you can see for yourself that there's no reference in any sort of book or on any website to dry brining prior to the last year or two

>>13326853
>we should disregard a technique if it isn't old
I guarantee you haven't tried it, and to dismiss it out of hand is a pretty sure sign you're fucking stupid.

>>13326853
>mfw a quick search reveals results over a decade old
Lmao, everybody point and laugh at this retarded cuck.

>>13326856
haven't tried what? curing meat?

>>13326856
Since when is salting meat new?
If its done well in advance of cooking so the salt absorbs and retains juices, then the term brining is appropriate.
Salting meat is not dry brining, if you let salted meat sit in the fridge for hours to days, then its dry brining.

>>13326039
do you mean SEASONING?

lmao

>>13326892
Except "brine" is the term for a liquid solution and "brining" is soaking meat in that liquid solution. There's already plenty of terms for salting meat ahead of time. Dry brine isn't one of them.

>>13326039
ummmm an epic youtuber told me not to season my food so....

>>13326892
>if you let salted meat sit in the fridge for hours to days, then its dry brining
Yes, this is what OP is talking about, dipshit. Why are you saying it "isn't a thing" and then agreeing that dry brining is when you salt meat and let it sit for an extended period of time in the fridge?

>>13326910
The salt draws liquid out of the meat, dissolves into a brine, and gets pulled back into the meat.
It indeed is a brine.

>>13326910
Look up brining, dude. There are both wet and dry variations and restating your same incorrect argument doesn't make you any less wrong.

>>13326892
What did you think he meant? Salting just before cooking? Your whole argument is based on your faulty assumption.

>>13326927
>just look it up bro
it's not an argument. brine is a liquid solution, what you're doing is curing the meat

>>13326039
Brine is a liquid solution made from salt and water.

>>13326930
>let me repeat the same wrong bullshit
Holy fuck you're stupid.

>>13326983
tell me how it's wrong without saying "look it up"

>>13326937
A liquid solution made from salt and water forms on the surface of the steak when salt rests on the surface for extended periods of time.

>>13326993
Dry bringing exists and it's a common practice for over a decade. Please refute that.

Oh wait, you haven't this entire thread because you're a dumbfuckistan mongoloid.

>>13326998
dry rubbing your meat does not have the same chemical reaction that letting an entire piece of meat soak in a liquid solution does

>>13326850
msg is a salt

>>13327014
Sure, that's why it's called "dry brining" and not just "brining".

>>13327008
dry brining was added to wikipedia in 2016 so

>>13327023
>wikipedia is the end-all fact checking site, the only right answer

>>13327021
you can call it "dry brining" if you want, but that's not what it is
brine is a heavily salted liquid solution and the meat is soaked in the heavily salted liquid solution for an extended period of time
soaking a piece of meat in a heavily salted liquid solution has a completely different reaction to rubbing salt all over the meat
and there's already a culinary term for rubbing salt all over meat and letting it sit

>>13327034
alright, man, you do you

>>13327032
>i refer to wikipedia, except when im wrong
still haven't explained how rubbing salt all over the meat isn't curing

>>13327023
I found sources from 2007, so...

>>13327034
>keeps repeating the same stupid shit
I've known this whole thread I was talking to some incel manchild living up his own ass but I simply don't have the patience to explain something to you anymore. "I believe this so it must be true." Can you be any more immature?

>>13327066
still haven't explained how rubbing salt all over the meat isn't curing

>>13327034
>confusing brine with brining
And this is how everybody knows you're full of absolute shit.

>>13327068
Time.

>>13327070
>Brining is typically a process in which meat is soaked in a salt water solution (brine) similar to marination before cooking.

You guys are all faggots.
Let me guess... most of you are British homos?
Based on the time of day, and the content of the discussion, it stinks of England in here.

>>13326443
Like he said don't over think it. I just rinse off the miso dry the surfaces and pan sear as usual. But i have left it on and seared it fine when i forgot i put a thin coat of miso on a pork chop. It's like the super common use of soy sauce in marinade but in theory more umami and he said use red miso which has more flavor from longer fermentation (which btw miso is a soy sauce byproduct). I like miso a lot on pork chops which themselves beg for a soy sauce or dry bring. I don't usually marinade a steak unless it's cheap and tough. But of course i still use salt at the end so what's the difference i don't know, time?

>>13326443
Like >>13327852 said, you can leave it on, rinse off, mostly I like to blot it off with a paper towel to keep a very thin layer because it helps give it a beautiful crust.