Wednesday, April 15, 2015

Pink and Salt...

Pink flowers and red meat...It was just one of those weekends.  Geraniums are flowering out everywhere and people had their pits going, all over the neighborhood.  
I found an interesting video, I think, on Pinterest.  It told you how to tenderize the toughest cut of meat you could find by covering it in kosher salt and leaving it (30 minutes per 1/2 inch of meat).  Well, if you've been reading me for very long, you'll know I like a good challenge...SO...I purchased one chuck roast and two New York Strip steaks to experiment on.  NY Strip steak USE to be really tender (back in the Day) but now, since the Steak Inspector gods have decided that marbling (lines of fat that run throughout a piece of meat) was no longer good for you, they end up being pretty tough.  
Well, I followed the instructions...and since the roast calculated out to be about 2 1/2 hours, I left them almost 3 hours...WELL!  I don't know about the roast because I washed the salt off and then froze it. but the steaks WERE a LOT more tender...once you got past the SALTINESS!Hahaaa... geez!  Oh well, guess I need to cut back on the time for steaks (I knew better but just didn't think about the difference in size of each piece of meat).  Too much cleaning and laundry going on!
I WILL try this again but won't leave the salt so long and will REALLY give the meat a GOOD washing before seasoning!
Well, guess I'll end this and come wart you in a while!
Enjoy your day...