warming meat on the counter?

cal 2Member

I've been doing some reading/studying, I know that's scary, and wondered about something that I've read about.An article that I've read states that there are two ways of getting rub to penetrate the meat. One is rubbing overnight, another is letting the meat to come to room temp for a couple hours with some extra salt on it.

It seems that this article believed that the warming of the meat,to room temp with salt added, started the transfer of flavor and the meat to start breaking done the proteins at a faster rate. Any thoughts on this? Thanks!

I guess I otta leave the part out about heating the ribs in warm tap water and rubbing a short time before cooking them? any thoughts on this either?

2/11/1112:22 PM

Original Post

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...