On Tuesday, July 7, 2020 at 7:46:34 PM UTC-4, jmcquown wrote:
> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> > Doesn't look professional to me. Not well marbled, nor properly
> > trimmed, way too much fat on the exterior.
> > Way, way too much salt... I don't salt steak prior to cooking, draws
> > the moisture out. I salt at table afer cooking, that's what salt
> > shakers are for.
>
> Sheldon, you've been proven wrong about that many times. It's fine if
> *believe* in salting meat before cooking it. But your premis is simply
> not true. Salt gets drawn in, then it comes back out. Salt actually
> helps tenderize tough cuts of meat and make them more juicy. Like that
> top sirloin you're so very fond of.
>
> Jill

Osmosis works differently in New Yawk.

Cindy Hamilton