Quote:
Originally Posted by Fire Me Boy!
I did (click). I didn't see that you talked about leaving it at room temp at all, just about drying it off (more later).
The general theory is leaving it at room temp for 20 minutes will bring the piece of meat closer to it's final temp. The Serious Eats article I quoted specifically lays out that this is untrue, and why it's basically a waste of time.
You're point about drying it off is ENTIRELY true. I previously suggested that if you salt a day ahead like I do, leave it in the fridge uncovered on a rack; the fridge will dry out the surface spectacularly.
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I didn't talk about the room temperature thing; I was just jumping off his conclusion in the article. And yeah, I can see the condenser in the fridge doing a hell of a job drying off the surface of a steak.
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