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I started salting my steaks 24 hours ahead and it beat dry brining every time
Everyone in my kitchen swore by a 45 minute dry brine before searing. I tried salting a ribeye 24 hours before cooking on a wire rack in the fridge and the crust came out way better. The salt fully penetrates so the inside is seasoned all the way through, not just the outer half inch. Has anyone else tried pushing the salt time that far out or am I the only one who prefers this?
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the_lucas22d ago
That 24 hour salt wait really does change everything, totally feel you on this.
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jesse_williams6222d ago
Man, yeah @the_lucas you're spot on about that. I used to rush my doughs all the time and they'd turn out flat. That wait just lets the gluten relax and the salt really get in there.
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