On Friday, July 10, 2020 at 12:01:26 PM UTC-10, Hank Rogers wrote:
> 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.

Moron! That's why I used the word "they" instead of "we." Learn how to speak English you dirty ruski commie basturd!