Kick'n steak

Christine Dabney said:

On Tue, 16 Oct 2007 18:14:31 +0000 (UTC), [email hidden]

Quoted message said:

Quoted message said:

I'd need to talk to someone who has tried both, before discounting
brining, which has (I feel) advantages in giving an exact dose
of salt.

Quoted message said:

Better than that, try it yourself and compare.

Sure, but there must be someone out there who has already tried both
techniques.

I eat so little beef, that I'm not likely to get around to
this piece of research really soon -- it would require that
I eat two steaks in just a few day's time. That's definitely
waiting until after my next cholesterol test.

Steve

On Tue, 16 Oct 2007 19:24:48 +0000 (UTC), [email hidden]

(Steve Pope) said:

Sure, but there must be someone out there who has already tried both
techniques.

I eat so little beef, that I'm not likely to get around to
this piece of research really soon -- it would require that
I eat two steaks in just a few day's time. That's definitely
waiting until after my next cholesterol test.

Steve

There is someone out there who has tried it both ways. Russ Parsons.

So, don't eat beef. Try it on chicken or some other meat. 😉 You
can still do the comparison.

But, if you try this..try it the *real* Judy Rodgers way, not the
distorted way in the blog.

Christine

Christine Dabney said:

(Steve Pope) wrote:

Quoted message said:

Quoted message said:

Seems to me the obvious risk with dry-salting is uncontrolled
dose. You control this much better with brining. Whether brining
adds too much fluid and degrades the result that way, I'm not
sure. (Works fine for pork, is all I know.)

Quoted message said:

Somehow I can't see the logic in this. What is uncontrolled about a
measured amount of salt that you put on (the real Judy Rodgers way of
a scant 3/4 tsp per pound) vs the measured amount in a brine?

I believe brining is more exact because all the salt is in solution
and that solution is in equilibrium with the moisture in the meat.
With dry salt that's not the case. I have to believe brining
is more accurate with respect to salt delivery.

What you might get in the dry salt case is 100% absorbtion of the
salt, in which case you know you've got an exact amount, but
my impression is that's not the case -- there is leftover surface
salt at the end of the procedure.

Steve

Christine Dabney said:

On Tue, 16 Oct 2007 19:24:48 +0000 (UTC), [email hidden]

Quoted message said:

Quoted message said:

Sure, but there must be someone out there who has already tried both
techniques.

Quoted message said:

Quoted message said:

I eat so little beef, that I'm not likely to get around to
this piece of research really soon -- it would require that
I eat two steaks in just a few day's time. That's definitely
waiting until after my next cholesterol test.

Quoted message said:

Quoted message said:

Steve

Quoted message said:

There is someone out there who has tried it both ways. Russ Parsons.

That is my question of a couple posts ago -- whether one of
these folks has directly compared the dry technique with brining.

Steve

On Tue, 16 Oct 2007 19:31:53 +0000 (UTC), [email hidden]

(Steve Pope) said:

Christine Dabney said:

On Tue, 16 Oct 2007 19:24:48 +0000 (UTC), [email hidden]

Quoted message said:

Quoted message said:

Sure, but there must be someone out there who has already tried both
techniques.

Quoted message said:

Quoted message said:

There is someone out there who has tried it both ways. Russ Parsons.

That is my question of a couple posts ago -- whether one of
these folks has directly compared the dry technique with brining.

Steve

And I mentioned his article a few posts ago about all this. As I
mentioned before, the article is no longer free, as it was published
last year in the LA Times.

Christine

Christine Dabney said:

And I mentioned his article a few posts ago about all this. As I
mentioned before, the article is no longer free, as it was published
last year in the LA Times.

You can almost always find a copy of the LAT articles on another
site:

http://www.vaildaily.com/article/20061117/AE/111170066

-sw

Christine Dabney said:

(Steve Pope) wrote:

Quoted message said:

Quoted message said:

That is my question of a couple posts ago -- whether one of
these folks has directly compared the dry technique with brining.

Quoted message said:

And I mentioned his article a few posts ago about all this. As I
mentioned before, the article is no longer free, as it was published
last year in the LA Times.

Thanks.

I wonder if it's covered in Parsons' "How to read a French Fry".
According to google books, from the index there are several pages
on brining, but they don't happen to be among the excerpt stored
in Google.

Steve

On Tue, 16 Oct 2007 14:52:20 -0500, Sqwertz <[email hidden]>

Quoted message said:

Christine Dabney said:

And I mentioned his article a few posts ago about all this. As I
mentioned before, the article is no longer free, as it was published
last year in the LA Times.

You can almost always find a copy of the LAT articles on another
site:

http://www.vaildaily.com/article/20061117/AE/111170066

-

I don't think this is the article I was talking about, but it could
be. The one I am talking about was called Salt of the Earth and went
into more detail on the process. I think it was published earlier in
the year.

I am now trying to find it on this site...😉

Christine

On Tue, 16 Oct 2007 14:52:20 -0500, Sqwertz <[email hidden]>

Quoted message said:

Christine Dabney said:

And I mentioned his article a few posts ago about all this. As I
mentioned before, the article is no longer free, as it was published
last year in the LA Times.

You can almost always find a copy of the LAT articles on another
site:

http://www.vaildaily.com/article/20061117/AE/111170066

-sw

I think I found the article I wanted.
http://tinyurl.com/2fal6r

Christine

On Tue, 16 Oct 2007 20:06:29 +0000 (UTC), [email hidden]

(Steve Pope) said:

Christine Dabney said:

(Steve Pope) wrote:

Quoted message said:

Quoted message said:

That is my question of a couple posts ago -- whether one of
these folks has directly compared the dry technique with brining.

Quoted message said:

And I mentioned his article a few posts ago about all this. As I
mentioned before, the article is no longer free, as it was published
last year in the LA Times.

Thanks.

I wonder if it's covered in Parsons' "How to read a French Fry".
According to google books, from the index there are several pages
on brining, but they don't happen to be among the excerpt stored
in Google.

Steve

No, it isn't. This was from last year.
I think I found the article:
http://tinyurl.com/2fal6r

Christine

Christine Dabney said:

I think I found the article:
http://tinyurl.com/2fal6r

Thanks.

For pork chops, that article actually gives the edge to the
brined version, but only because the salted version was possibly
cooked too long.

For steak, they did not consider brining in this particular
experiment...

S.

On Tue, 16 Oct 2007 21:56:44 +0000 (UTC), [email hidden]

(Steve Pope) said:

Christine Dabney said:

I think I found the article:
http://tinyurl.com/2fal6r

Thanks.

Actually, the article I really wanted is not that one. The one he
wrote that is more about this, is called Salt of the Earth. It was
published in June or July of 2006. I have been searching to find a
copy of it somewhere...but to no avail yet.

Christine

Oh pshaw, on Mon 15 Oct 2007 10:04:25p, Christine Dabney meant to say...

Quoted message said:

koko said:

I got the salt treatment idea from a food blog that I follow
http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks
-into-gucci-prime-steaks/

I just read that blog entry and it is a bit different from the way
Judy Rodgers does it. The blogger suggests that she got the technique
from Judy Rodgers' Zuni Cafe cookbook. However, Judy Rodgers says a
much longer salting period is needed, of about 2-3 days. Russ
Parsons of the LA Times did an article not terribly long ago about
this method and he did explain the theory behind this, as is described
in the blog. However, he reiterates what Judy Rodgers says,and says
the process takes about 3 days.

I don't think his article is available for free anymore, or I would
point you to his.

This method of pre-salting which I heartily endorse, is great for most
meats, and poultry. But once again, this blogger uses way, way more
salt than does Judy Rodgers. In the Zuni Cafe Cookbook, about 3/4 tsp
of salt per pound of beef is recommended for pre-salting. And the
amount she uses for poultry is also distorted. It is not a massive
amount by any means. The salt is not put on that heavily.

That is not to say that this method doesn't work, but there is a fair
amount of distortion from this blogger about this method espoused by
both Judy Rodgers and Russ Parsons.

Christine

Thanks, Christine. Duly noted.

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

Christine Dabney <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Tue, 16 Oct 2007 21:56:44 +0000 (UTC),

(Steve Pope) said:

Christine Dabney said:

I think I found the article:
http://tinyurl.com/2fal6r

Thanks.

Actually, the article I really wanted is not that one. The
one he wrote that is more about this, is called Salt of the
Earth. It was published in June or July of 2006. I have
been searching to find a copy of it somewhere...but to no
avail yet.

Christine

More details here. Is this it?

http://preview.tinyurl.com/2gu8oy

http://64.233.167.104/search?q=cache:Eh2Vwjx_lrsJ:thegurglingcod.ty
pepad.com/thegurglingcod/files/zuni_chicken.doc+%22Salt+of+the+Eart
h%22+2006+RUSS+PARSONS&hl=en&ct=clnk&cd=1&gl=us&lr=lang_en

sandi said:

Christine Dabney <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Tue, 16 Oct 2007 21:56:44 +0000 (UTC),

(Steve Pope) said:

Christine Dabney <[email hidden]> wrote:

>I think I found the article:
>http://tinyurl.com/2fal6r

Thanks.

Actually, the article I really wanted is not that one. The
one he wrote that is more about this, is called Salt of the
Earth. It was published in June or July of 2006. I have
been searching to find a copy of it somewhere...but to no
avail yet.

Christine

More details here. Is this it?

http://preview.tinyurl.com/2gu8oy

http://64.233.167.104/search?q=cache:Eh2Vwjx_lrsJ:thegurglingcod.ty
pepad.com/thegurglingcod/files/zuni_chicken.doc+%22Salt+of+the+Eart
h%22+2006+RUSS+PARSONS&hl=en&ct=clnk&cd=1&gl=us&lr=lang_en

YES!!!!!!!!!!!

Christine

sandi said:

More details here. Is this it?

http://preview.tinyurl.com/2gu8oy

http://64.233.167.104/search?q=cache:Eh2Vwjx_lrsJ:thegurglingcod.ty
pepad.com/thegurglingcod/files/zuni_chicken.doc+%22Salt+of+the+Eart
h%22+2006+RUSS+PARSONS&hl=en&ct=clnk&cd=1&gl=us&lr=lang_en

Hmm....I just reread it..and it looks to be the same article. Not
sure what is up about that.

I thought there was another one, in which there was even more
discussion on the technique. I could be wrong though...

Christine

Christine Dabney <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On 17 Oct 2007 02:10:39 GMT, sandi <[email hidden]>

Quoted message said:

More details here. Is this it?

http://preview.tinyurl.com/2gu8oy

http://64.233.167.104/search?q=cache:Eh2Vwjx_lrsJ:thegurglingco
d.ty
pepad.com/thegurglingcod/files/zuni_chicken.doc+%22Salt+of+the+
Eart
h%22+2006+RUSS+PARSONS&hl=en&ct=clnk&cd=1&gl=us&lr=lang_en

Hmm....I just reread it..and it looks to be the same article.
Not sure what is up about that.

I thought there was another one, in which there was even more
discussion on the technique. I could be wrong though...

Christine

It seems longer than the other. Did you scroll down?

Wish I could be of more help.

Christine Dabney said:

On 17 Oct 2007 02:10:39 GMT, sandi <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

>Christine Dabney <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

>>I think I found the article:
>>http://tinyurl.com/2fal6r

Quoted message said:

Quoted message said:

More details here. Is this it?

Quoted message said:

Quoted message said:

http://preview.tinyurl.com/2gu8oy

Quoted message said:

YES!!!!!!!!!!!

Thanks, Sandi. For those who haven't looked at the links,
they seem to be the same article but the second one is longer
with full recipes.

Steve

[email hidden] (Steve Pope) wrote in

Quoted message said:

Quoted message said:

Quoted message said:

http://preview.tinyurl.com/2gu8oy

Quoted message said:

Thanks, Sandi. For those who haven't looked at the links,
they seem to be the same article but the second one is longer
with full recipes.

Steve

Welcome. :-)

hahabogus said:

Christine Dabney <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I don't think his article is available for free anymore, or I would
point you to his.

A re-print from a google search

Jack and Kay Hartman
Aug 17 1999, 2:00 am
Newsgroups: rec.food.cooking

clipped and saved. thanks, alan.

your pal,
blake