I have to be really careful with salt, I'm only allowed 2000mg/daily (heart issues) actually I don't even eat the steak, I make it for my daughter.
I need to maybe find a way to "brine" without salt, wondering if I can use buttermilk like with chicken ?
Quote:
Originally Posted by dmkaldas
Great pics!
I just started watching guga foods youtube channel testing everything that comes to steaks.
One technique I've tried and do religiously is salting the steaks and popping them in the fridge on a cooling rack overnight (thick cuts). He calls this dry brining. Gets that salt deep into the meat rather than just the surface. Very informative
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