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/ck/ - Food & Cooking

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18982368 No.18982368 [Reply] [Original]

Ain’t looking too dry to me lmao

>> No.18982455

>>18982368
What did you do?

>> No.18982468

>>18982455
Sprinkled sea salt on the steak and pressed it in a little on both sides, then stuck it in the refrigerator on a cooling rack. Salt draws moisture out of the steak, the moisture mixes with the salt to make a brine, and the steak soaks the brine back into itself overnight. This seasons the steak all the way through. Pic was the midnight halfway checkpoint, that’s the brine solution sitting on top.

>> No.18982477

>>18982468
Yes I know how it works. You don't need to go overnight though, a couple hours will give the same effect

>> No.18982575

>>18982477
This was after about 5 hours, and the brine is still pooling. Why wouldn’t you wait for it to soak in?

>> No.18982669

>>18982477
you need to do it for 12+ hours, overnight is best.

the whole reason for putting it into the fridge is that it is a dry environment. you salt the steak and any additional moisture that isn't re-absorbed is evaporated in the fridge.

op, I'd leave them a bit longer. or if you want to eat them, pat them dry with paper towel.

>> No.18982690

>>18982477
Nah

>> No.18983210
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18983210

>Not dry brining for at least 3 days

>> No.18983250

>>18982368
you can/should massively speed this up by patting it dry with a paper towel initially and then again at the end

>> No.18983279

I usually get ribeye and salt the sides too (especially the fat) wonder if that does anything

>> No.18983582

>>18983250
Oh neat, thanks anon

>> No.18983611

>>18983279
Fat doesn’t absorb salt so I don’t bother salting the fat

>> No.18983614

>>18983250
This. It's way quicker

>> No.18983821

>>18983250
That defeats the entire purpose of a dry brine, which is to draw water back into the meat

>> No.18983838

>>18983821
I think it makes sense. Drying the surface first speeds up the salt drawing moisture out of the inside of the meat. Not drying first probably wastes a few hours of just soaking up the surface water before anything comes up out of the steak.

>> No.18983840

>>18983838
But the patting dry at the end ONLY after it’s already reabsorbed the brine, only to dry the surface to get a good crust while cooking.

>> No.18983877
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18983877

>dry brining

>> No.18983891

1. Why would you need to wet brine over dry brining something?
2. Can other flavorings get inside the meat when brining?
3. How do you know when you over brined?

>> No.18983901

>>18983891
Bigger piece of meat so like whole turkey. From what Ive heard not really and overnight marinade in general are a meme. Think the third is impossible

>> No.18983952

>>18983838
A dry brine first draws salt into the meat, which pushes water out to the surface
Then the salt inside the meat draws the water back in
The whole point is to retain more water in the meat, patting it dry doesn't speed up the process, it just dries it out