News | June 12, 2021 9:31 PM | Hang Bona

Poor Man’s Filet Mignon

Hey, buddy, I watched this video and thought you were crazy but I’m a believer now I’m so glad I found your video, thanks for the tip works great and I mean great.

My girlfriend broke up with me, I’m here watching random videos on youtube to cope with it.

So far, I started with watching people high on bath salts act like zombies, then I ended up watching people take care of wasp hives in houses, now I’m here.

One must be careful after salting and waiting to rinse the meat three, four, five times until the meat no longer tastes salty at all.

Otherwise, it will be inedible, Take it from a man (me) of Cape Cod who loves salt cod for creamed cod and toast, I did try yours, and when I did I desalted it and it came out great.

Hi there Jack, Chef Dean here, the reason that this works, is that the salt breaks down the connective tissue in the meat.

Just a thought for you, next time, salt both sides of the meat and go for between 2 and 3 hours per inch of meat.

Basically what you are doing is dry-aging the meat, Coat both sides in a good thick layer, stick it in the fridge, pull it out and let it come to room temp before you rinse it.

Pat the meat dry and then let it rest for about 15 minutes while you spice it up.

Then BBQ the steak, you won’t believe your mouth, Give it a shot with the same cut of meat and you won’t believe the difference.

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