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My first head chef insisted I never salt a steak before searing
He claimed it would draw out moisture and ruin the crust. After a few years, I tried salting one an hour ahead on a slow night in Portland, and the difference in flavor was huge. Anyone else have a kitchen rule they were taught that turned out to be backwards?
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cole5492mo ago
Nah, that old rule is right for a fast sear.
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bettym112mo ago
Totally believed that too until I tried it. The salt really gets in there if you give it time.
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sage_moore3714d ago
Watched a buddy ruin three ribeyes following that rule before he finally seasoned them early and got perfect crust.
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