I finally tried salting my steaks 24 hours ahead instead of right before cooking

For years I thought dry brining was just extra work, but after a buddy swore it made his ribeyes taste way better I gave it a shot last Sunday and honestly the crust came out way crispier and the inside was more evenly cooked - has anyone else found it actually changes the texture or is it mostly hype?

3 comments

3 Comments

miam7521d ago

It's dry brining, not dry brining.

ray_miller4121d ago

The whole dry brining vs wet brining argument is just another example of how people love to overcomplicate basic stuff, lol. @miam75 is right that it's just dry brining, but the way folks act like it's some secret technique is wild. Same thing happens with seasoning a cast iron or making coffee in a French press - everyone's got their own "perfect" method that's supposedly the only way. It's all just salt on meat before cooking, not a science experiment. People need to relax and realize that most kitchen tricks are simpler than they look.

anderson.david13d ago

Is there a support group for people who watch cooking videos and feel like they're attending a secret society meeting? I swear, every time someone explains dry brining it sounds like they're revealing the location of the Holy Grail. Half the time I just salt my steak and hope for the best. Honestly, the only way this stuff gets complicated is when someone spends 10 minutes explaining why their way is the one true path. Just cook your food and eat it.