Hi all sifus,

Which type sifu's prefer on their meat? Dry rub or wet marinate? May I know why?

prefer wet marinate since flavour stick inside compare dry rub


but cannot eat meat anymore due to gout

sadface...

"Yeah Boiii..."

Dry rub if you want to have the original taste.

Wet Marinate is when you cant stand the original smell of the meat/vege...(example beef or lamb)

depend on how u want to prepare. steak go for dry

Why can't steak go for wet marinade?

Say if you can accept both the smell of lamb and beef.. Which one will you go for? Dry or Wet ?

can if u want to. but i dont prefer it like that. i like the rawness of meat when it come to steak

I will prefer wet.

then will get a wine to feel the dryish taste...

Eh, not suppose to be the other way round ?

keke...but i prefer it another way..

Should dry rub be cooked immediately? Or should we let it rest say 3-4 hours?

Read
http://dish.allrecipes.com/how-to-marinate-meat/

It is a waste of money to wet marinate or dry rub a good piece of steak. Whether wet marination or dry rub, flavour doesn't penetrate deep but stay at surface only. However, the salt is marination and rub will tenderize the meat a bit.

lovely share.. thanks !

Salt method is not about marinate since it's wash off
http://steamykitchen.com/163-how-to-turn-c...ime-steaks.html

Really depends on time
http://www.food.com/recipe/steak-marinade-...-and-easy-39145

This post has been edited by patryn33: Jun 9 2017, 12:00 PM

Hi ..
I dont know it's just me or what, most of the reference was to beef meat.. How about lambs? Does this apply the same? Should we put salts to remove the moist inside the meat?

So far i've tried aged beef.. Is there anyone who aged lamb meat? Probably after aged got no more meat left?

Beef and lamb not same, diff cut calls for diff style

https://www.chowhound.com/food-news/139125/...for-lamb-chops/
http://www.thekitchn.com/5-mistakes-to-avo...-of-lamb-229889

Lamb is young and tender, mutton you could get age
http://www.foodnetwork.com/videos/dry-aged-lamb-0156346

This post has been edited by patryn33: Jun 11 2017, 01:11 AM

Today's experiment :

1. Dry rub Lamb Rack with Herbs
(Dry rub consist of garlic powder, dried thyme, dried rosemary, sea salt, black pepper)

LAMB RACK

2. Salt & Pepper beef short ribs
(Sea salt on meat for 1 hour)

BEEF

Both lamb rack and beef are served with Balsamic Reduction Sauce..

Technique used: Room temperate on meat and a hot pan with olive oil and butter seared up both the meat for about 1 minute each side.. Into small home oven pre-heated with 250c top and bottom heat at about 10 minutes.

Verdict: Both the lamb rack and beef are good.. A very good alternative to wet marinate.. All the while I've only tried wet marinate in my life being a typical chinese mindset.. With this new experiment on dry rub and sea salt only, it can be as good as wet marinate..

Mistake made:
1. I think I should not add more salt to the beef after putting the sea salt on top of the meat for 1 hour.. Should had remove all the excess salt and just put black pepper only.. End up my steak is slightly on the salty side..
2. Slightly overcook my beef .. Should had set probably 5-7 minute for medium rare..

Feel free to comment, add in ideas or share your personal experience or tips for me to improve

(Sorry presentation of food not great, i am just a home cook not a professional chef)

This post has been edited by shinchan99: Jun 12 2017, 04:49 PM

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