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10-27-2016, 12:40 PM | #1 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
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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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Posts: 35,253
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10-27-2016, 12:59 PM | #2 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $2789099
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Quote:
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"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
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