In rec.food.cooking, Peter Aitken > wrote:
> > wrote in message
> ...
> > In rec.food.cooking, Dimitri > wrote:
> >
> >> Salt and pepper the steak about an hour before cooking.
> >
> > Why do it about an hour before cooking?


> Lets the pepper flavor diffuse. I like to coat the steak with pepper or,
> sometimes mashed green peppercorns, and let it sit all day.

Interesting. Am I correct in assuming that the flavor in pepper is fat
soluble?

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