YSK: You should dry off beef before cooking. Doing so promotes the Maillard Reaction, which will make the meat taste and look better.
YSK: You should dry off beef before cooking. Doing so promotes the Maillard Reaction, which will make the meat taste and look better.
If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.
Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn't wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.
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Wrapped in cheese cloth in the fridge for a week will REALLY bring the flavor from beef. I've done this technique with various cuts of roast and the results are always outstanding. Also don't forget to make the Yorkshire Pudding.... BTW, Better Than Bullion is a good substitute if you don't get enough drippings.
nah just gonna wrap it in cheese
you're basically just dry aging it at that point, no?
Not really, different processes are involved.
subbed to that channel, thanks!
That's just dry aging with extra steps!