Re:Why do recipe writers lie and lie about how long it takes...
by denton-scratch on Tuesday May 23, 2023 @04:39AM
(#36041582)
I season before bringing the steak to room temperature; and after seasoning I leave it standing for a good hour.
The idea is that salt on the outside of the steak initially draws moisture out of the steak, making it dry. But given enough time, the salt penetrates deeper into the steak, and holds the moisture in.
The idea is that salt on the outside of the steak initially draws moisture out of the steak, making it dry. But given enough time, the salt penetrates deeper into the steak, and holds the moisture in.