Website review: How to Turn Cheap &034;Choice&034; ...
Someone discovered this in Food/Cooking
•63 reviews since Aug 28, 2007
cooking, steak, food
•steamykitchen.com/blog/2007/08/28/how-to-turn...
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Reviews of this website
KingDante rated 2 weeks ago- I enjoyed reading that and I'm a vegetarian.
- jrrivera rated 3 weeks ago
- I tired this and it REALLY WORKED. This is one of my favorite little tricks.
- Cherylyh rated 7 weeks ago
- yummy
- liquidiridium rated 3 months ago
- Make sure to read all FIVE steps. Verification on Technique: Yeah! Cooks Illustrated January 2008 issue promoted the same technique - an article called "Improving Cheap Roast Beef" highlighted salting as the method to improve cheap cuts of meat. If you have access to their paid portion of their site, you can read about it. Here is their quote: From Cooks Illustrated: "Roasting inexpensive beef usually yields tough meat suited best for sandwiches. How do you transform a bargain cut into a tender, juicy, roast that can stand on its own at dinner?.... SALT: Salt the roast and allow it to rest for 18 to 24 hours. Salt breaks down proteins to improve texture." The Cooks Illustrated recipe was for an entire 4lb roast beef - which is why they salt it for that long in the refrigerator. Happy eating! xoxo Jaden
- MissMurgatroyd rated 6 months ago
- Must try this at home...
- trespar rated 7 months ago
- I tried it and the steak while tender is very salty. Also it doesn't colour well when being cooked. Don't try this on your guests!
- phantom73 rated 8 months ago
- This is a great page I am going to have to test really really soon
- magicdot rated 9 months ago
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..i am trying this right now.. ..if this ruins my steak.. ..i'm gonna crawl thru the intranets like a webcrawler and shank this broad w/ my sharpened t-bone. [edit] ..it was alright. ..wasn't much different then when i serenaded it w/ my own sort of spices and such. ..i guess i was pretty much doing the same thing.. - =======
- adamizad rated 9 months ago
- thanks to JoClare
