On 17:43 8 Jul 2020, Cindy Hamilton said:
> On Wednesday, July 8, 2020 at 12:07:03 PM UTC-4, Pamela wrote:
>> On 16:18 8 Jul 2020, Cindy Hamilton said:
>> > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
>> >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
>> >> wrote:
>> >> >On 7/7/2020 7:46 PM, jmcquown wrote:
>> >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
>> >> >>>
>> >> >>>
>> >> >>> Doesn't look professional to me.Â* 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.Â* I salt at table afer cooking, that's what salt
>> >> >>> shakers are for.
>> >> >>
>> >> >> Sheldon, you've been proven wrong about that many times.Â* It's
>> >> >> fine if *believe* in salting meat before cooking it.Â* But your
>> >> >> premis is simply not true.Â* Salt gets drawn in, then it comes
>> >> >> back out. Salt actually helps tenderize tough cuts of meat and
>> >> >> make them more juicy.Â* Like that top sirloin you're so very fond
>> >> >> of.
>> >> >>
>> >> >> Jill
>> >> >
>> >> >I intended to say it's fine if you DON't believe in salting meat
>> >> >before cooking it.
>> >> >
>> >> >Jill
>> >>
>> >> Salt/sodium is a powerful desiccant... used to dry raw meat for
>> >> curing.
>> >> https://en.wikipedia.org/wiki/List_of_desiccants
>> >
>> > True, if you allow the moisture drawn out of the steak to evaporate
>> > and/or if you use a lot of salt.
>> >
>> > First it draws moisture out of the steak. Then, because the steak is
>
>> > now drier than the moisture surrounding it, moisture goes back in to
>> > the steak bringing salt with it. Eventually it achieves osmotic
>> > balance.
>> >
>> > The trick is to not use too much salt.
>> >
>> > If I sprinkle a little salt on a steak, wrap it up, and leave it for
>> > an hour or more, when I come back there is no excessive moisture on
>> > the outside of the steak, the meat is salted throughout, and it cooks
>> > up nice and juicy because the salt on the inside tends to hold on to
>> > the water on the inside. Much better than simply salting the
>> > exterior at the last minute.
>> >
>> > Not that I think you'll believe me or this guy either:
>> >
>> > <https://www.seriouseats.com/2011/03/...more-tips-for-
>> > perfect-steaks.html>
>> >
>> > Cindy Hamilton
>>
>> Intersting account although I thought his need to sear meat to keep in
>> moisture has been debunked in recent years.
>
> He doesn't sear meat to keep in moistu
>
> [W]e all know that searing absolutely positively does not "seal in
> juice," right? It serves as a means of adding color and flavor and
> enhancing texture.

Quite so.

>> Not that I eat enough steak to try it for myself.
>
> Steak is what we eat when we can't think of anything else, but don't
> want breakfast for dinner. Perhaps a couple of times a month.
>
> Cindy Hamilton

I can't say I miss steak at all -- even though I consider red meat to be
nutritionally important.