Since mentioning Gustav when commenting on the Campbell Farms gourmet rice harvest a couple of days ago, it is now looking like it could hit south central Louisiana as a Cat 4 – not good for such low-lying areas. Alison and the kids evacuated, but Hampton is so far staying behind to tend to the farm.
Here is a Google map for Campbell Farms:
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,gourmet rice,gourmet food
I’ve waited for several tests before I posted this link because I was skeptical.Ã‚Â I understand the concept, which is brining without the water, but just could not believe that it worked.Ã‚Â I also have to go on record that I have not done a “control” experiment, nor have I actually used really cheap cuts of meat (mine have been sirloin strips and ribeyes), but I have to say this method has produced some of the best steaks I have cooked in quite sometime.Ã‚Â Do not use this method on tenderloin or Filet Mignon – it makes them just a bit salty (the sirloins and ribeyes have never tasted too salty).Ã‚Â My favorite variation is to lightly coat the steaks with some Essence, then apply the salt.Ã‚Â I have always used kosher salt for a minimum of 3 hours at room temperature.Ã‚Â Let me know how it works!