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Craigellachie · 3587 days ago · link · · parent · post: What culinary experiments have you always wanted to try but never got around to/didn't want to waste the money?
I'd agree that waterlogged steak is pretty much one of the worst abuses of beef you can manage. I was thinking that hopefully a few days of dry aging (not too long or else the enzymes will tenderize it too much) will stiffen up the steak a little so it doesn't absorb it all like a sponge. Additionally a smaller cut will mean less time in the water so hopefully less time to get all friendly with the moisture. Beef really benefits from dry heat and I certainly think it needs a sear before and possibly after. Even with all the potential difficulties I still believe it could be a very unique and delicious way to cook beef. Fingers crossed anyway.