dsi1 wrote:
> On Thursday, July 9, 2020 at 11:36:05 PM UTC-10, Cindy Hamilton wrote:
>> On Thursday, July 9, 2020 at 5:22:01 PM UTC-4, dsi1 wrote:
>>> On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, wrote:
>>>> Cindy Hamilton wrote:
>>>>> 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. 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
>>>>>>>
>>>>>>> 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>
>>>>
>>>> And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving.
>>>
>>> I used to brine a turkey some years ago. The turkey would come out awesome. By dunking the turkey in salt water, you could rapidly defrost a turkey over night. It was completely win-win. I can't do that anymore because even cheap turkeys are injected with a salt solution. They cannot be brined because the turkey becomes extra salty. These days, I can't even quick defrost overnight so it's not even worth my time.
>>
>> Especially cheap turkeys are injected. I can get unbrined turkeys, but I have
>> to pay a little more.
>>
>> You don't need to brine the injected ones. They're pre-brined.
>>
>> The quickest way to defrost a turkey is to put it in a large pot in the sink
>> and continuously run cold water over it. Or you could dunk it in unsalted
>> water overnight.
>>
>> Cindy Hamilton
>
> The quickest way to defrost a turkey is to soak it in a salt solution. You know how they salt the road to melt ice? Same thing.
>

Idiot! People know that rock tribes don't use salt on the roads.

That's what dick suckers in frozen new york do.