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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-13-2018, 05:52 AM | #17 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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That, I believe, is a misconception of the results. Sous Vide itself draws out alot of juice from the meat being cooked...salt or not. There is a ton of juice in the bag after cooking even if no salt was added. It is a common practice to add salt before sealing it up.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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10-13-2018, 08:12 AM | #18 |
On the road to being a farker
Join Date: 06-24-18
Location: Columbia, MD
Name/Nickname : Kevin
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I don't know the wizardry behind this, but I don't have to know as long as it keeps turning out this like, med-rare end to end, juicy as ever.
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10-13-2018, 08:12 AM | #19 | |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Quote:
Salt doesn't draw out moisture permanently, given the cook time. When you put salt on meat, it will initially bring moisture to the surface. However, given enough time (which may or may not happen with a steak cook) the moisture will be reabsorbed into the meat. Again, it's likely the cook temp is the culprit here, not the salt. TL;DR The higher temps meat is cooked at, the more water the meat is going to lose.
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10-15-2018, 07:23 AM | #20 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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That looks amazing!
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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