What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spices used, salt or nothing). Does the ...
How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55 to 60 degrees and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too ...