"dsi1" wrote in message
...
On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> 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.
>
> ====
>
> Why not?
I can no longer brine a turkey because most cheap turkeys come pre-brined.
If I can't brine a turkey, I can't do a quick defrost. What I'm not going to
do is stick a 20 lb frozen turkey in the refrigerator for a few days.
OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright.
=====
I have been looking for a turkey to buy and can't find one anywhere
( D. loves them and was hoping to cook one for him .. but ...
nope
I will be very careful after Christmas and make sure I have a couple
in the freezer