In the Kitchen

Last month I wrote of John Henry's discovery about the beneficial effects of salting steaks three days in advance of cooking. I spoke to our butcher and learned that the inspector approves that procedure and the butcher thinks it's a good idea. So I am going to experiment with a few cuts for next month to see if it should become our standard. Here's the process, both at the butcher and the kitchen. When the butcher cuts a steak in the chilled cutting room, his assistant will sprinkle sea salt on it before vacuum packing the steak. From there it goes into the freezer room. That begins the osmosis process of breaking down protein tendons, though it will be suspended once frozen. When the steak arrives at your house you may choose to just thaw it normally OR, if you want the full benefit of the osmosis process, take it from your freezer to the fridge to thaw for two full days before cooking.