greekonomist
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Overnight, if you have the time.
That's doable, thanks.
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Overnight, if you have the time.
As for S&P, it's for flavor. You never want to saute anything that has water on the surface. It will stick, and the surface with get all mangled. That's why you salt at the last minute. Alternatively, you can salt well in advance, and then either daub up the moisture or wait for it to evaporate. The later method results in very tasty meat, but it takes a while.
Then why not salt after cooking? So that you can tell what it'll taste like when you're tasting as you cook?
Like anything else, salt changes flavor when cooked. The right way, or at least the way I learned, was to salt before and after.
I have never had a problem getting the steak to brown. My problem has been getting the temp correct. I have overcooked and undercooked my steaks. I am getting the hang of it now, and my last steaks were cooked correctly. Though I find this method does work better with thicker steaks.
Matt, I'm curious... Did you go to cooking school or train in any way? Or did you just go to work in a kitchen? You seem to know some pretty obscure stuff that I haven't seen in cookbooks.
Ya, manton's food is looking really fantastic lately. I'm looking at a course for myself later in the year to balance out my nerdy activities. I think it's only 24hrs of instruction though, and not 40 like his. The one i'm looking at probably costs a lot less though, which is good cause i'll be unemployed.