Is a salted steak supposed to rest covered or uncovered in the fridge?

Is a salted steak supposed to rest covered or uncovered in the fridge?

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  1. 1 month ago
    Anonymous

    Uncovered on a rack

    • 1 month ago
      Anonymous

      I doubt OP is that moronic.

      https://i.imgur.com/emfs4YR.jpg

      Is a salted steak supposed to rest covered or uncovered in the fridge?

      Drench a tablecloth with vinegar and soak the meat for an hour in a bowl of cold water, then put the tablecloth in the bowl for another hour.

    • 1 month ago
      Anonymous

      Don't put it on a rack, the steak is supposed to reabsorb the liquid that comes out.

      • 1 month ago
        Anonymous

        It will, don't worry about it

  2. 1 month ago
    Anonymous

    uncovered in your basement

  3. 1 month ago
    Anonymous

    Store in armpit for 45mins

    • 1 month ago
      Anonymous

      Japanpilled

  4. 1 month ago
    Anonymous

    nestled comfortably in your butthole

  5. 1 month ago
    Anonymous

    if you aren’t cramming then don’t even bother

  6. 1 month ago
    Anonymous

    I did my Christmas roast a full 24 hours uncovered on a rack in my fridge with just salt, it was very tender and flavorful the next day.

    • 1 month ago
      Anonymous

      10/10 dude

      • 1 month ago
        Anonymous

        Thanks, it was enjoyed by all.

  7. 1 month ago
    Anonymous

    Uncovered and it does not matter if it's on a rack or not.

  8. 1 month ago
    Anonymous

    Goes directly on the grille. Resting is a meme. I usually salt on the grille

  9. 1 month ago
    Anonymous

    As long as the liquid drawn out by the salt is able to get away from the meat, it doesn't matter too much. Unless you have lots of flies or mouldy shit in your fridge, but if you have then forget having steak and clean that goddamn filthy fridge!

    • 1 month ago
      Anonymous

      uncovered
      the point is to remove moisture

      is the point not to have the liquid get re-absorbed?

  10. 1 month ago
    Anonymous

    You're supposed to keep it at 90°F (32°C), with no marinade or salt, in very moist conditions, for at least 24 hours up to 5 days. That's how you develop that nice tang, some may call it "gamey".

    • 1 month ago
      Anonymous

      do not imagine the smell

  11. 1 month ago
    Anonymous

    uncovered
    the point is to remove moisture

  12. 1 month ago
    Anonymous

    let it breathe, brother, let your meat breathe

    • 1 month ago
      Anonymous

      shut the frick up

      • 1 month ago
        Anonymous

        "When in doubt, spread them out"

  13. 1 month ago
    Anonymous

    It seems no matter how careful I am, they end up way too salty. I did learn that I like them bloody

    • 1 month ago
      Anonymous

      Salt by weight

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