Sunday, November 11, 2007

Salting Your Steak

Mmmm...steak. There's nothing like a grass-fed juicy steak with that seared-in crust. And now we have the secret to that delicious steaky-ness: salting 60 minutes ahead of time. It sounds kinda crazy, but if Cook's Illustrated/America's Test Kitchen says to do it, I believe it.

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