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

Get a https://anovaculinary.com, yield good results

Haha .. I wanted one myself.. but thinking about the cost is killing me..

Not only you need the machine , the container if you dont have that kind of high pot.. Not to mention plastic bags.. Vacum pack machine.. The burner .. etc ..

Ends up costing 1k + ..

You have one in your home ? Care to share really make that much of difference in terms of taste?

You don't need high pot, you don't need vacuum sealer
http://www.amazingfoodmadeeasy.com/info/mo...s-for-sous-vide

Yes I do own one, u just need a pot deep enough to cover the meat. What burner? You need need a hot pan to sear the meat. The difference is tender meat without worrying over cooking!

http://www.amazingfoodmadeeasy.com/info/mo...sous-vide-foods

The new model maybe ~400.

This post has been edited by patryn33: Jun 13 2017, 12:27 PM

That's a good interesting find !!

But using the ziploc can be the trickiest part.. Will you get that kind of sealing result with a ziploc VS a vacumm pack machine?

You may need to marinate longer in ziplock bag longer but the results from control temp cooking same. No difference

Bro.. Any type of ziplock bag found in supermarket will do the trick?

Most, but you want to read below
https://www.cnet.com/how-to/why-ziploc-bags...s-vide-cooking/

Coming back to the topic, the sea salt that we used to rub on the meat for 1 hour, do we actually need to rinse them with water before cooking?

i find it quite salty for my steak because I didnt rinse with water after putting the salt on top of the meat..

PS: Bought my anova !! can't wait to try them

How much salt did you put?
If you find it too salty you put too much
Else rinse it away

Bro .. is this brand reynold zipper bag safe to use for sous vide? The packing itself didn't mention the zipper bag is made from what material ... bought them from giant hyper mart

This type?
https://eshop.tesco.com.my/groceries/en-GB/...ucts/7004094158

Yea something like that..

Look like this


This post has been edited by shinchan99: Jun 24 2017, 08:19 AM

Sandwich bag? No, get those freezer bag.

Bro, any idea where you can get those small little glass cup to make cakes that has waterproof lids?

Try bake with yen, chan tung or bagus, anything better you can find this shop around kota damansara near Padang kota, opposite cmc church. Got mine in kd when I was doing terrarium cake.

Anyway towards the sous vide packaging, if u got no vacuum machine, submerge the package with the item inside(seal line on top), while the end of seal line is slightly open to allow air to escape from package while you submerge it, let the water n gravity do the job of getting rid the air inside package, seal completely when thrs no air inside. And ure good to go.

This post has been edited by anthonywongy: Jun 30 2017, 06:04 AM

Wet marinade for all types of meat except beef. I like how the meat absorbs the flavour of the mixture, unlike dry rubs that only works for thin pieces of meat. At least, that's how I do it.

No please for the love of god do not rinse a steak... having a wet surface will prevent the maillard reaction from taking place, you wont get the seared effect without overcooking your meat.

You don't have to rub the salt in.. but you do need to season with salt for at least 45 minutes - the salt draws the moisture out of the steak the moment you season it.. after that through the process of reverse osmosis the moisture is drawn back into the steak and that's why you do it.

The difference between a marinade and a rub from my point of view is tenderisation. Yes. Both add flavour but a marinade actually tenderises the meat. I use a marinade on my lamb chops but prefer to use a rub on my pulled pork.

This post has been edited by Cicero: Jul 12 2017, 06:51 AM

Check out this link
https://anovaculinary.com/sous-vide-water-d...d=6074646484440

Well you can wash off the excess salt, dry it, season with spices before searing. Over salting is an issue, don't over salt no need to washing
http://www.seriouseats.com/2017/04/what-is...ng-science.html

I really don't understand why you'd want to over season with salt in the first place so that you'd have to rinse excess salt off first. When they talk about patting a steak dry - it is not after having rinsed it. You really do need a dry surface to get a nice sear and washing a steak is definitely not going to help you do that. Truth is, how much seasoning to use on a steak comes out of experience, with most recipes just giving vague instructions such as "season generously with salt and pepper" without specifying how much to use or how to go about doing it. The best thing for anyone cooking is to learn from mistakes ie.. use less salt the next time.

Actually, after having skimmed through the article - it clearly copies what I posted above so I really don't know why you posted the link in response to my post?

I prefer to marinate food if I have a flash cooking, like grilling for example,or frying. I marinade lamb, or chicken when i grill, even steaks sometimes.

I prefer dryrub on slow cooking. I think that even if brased with broth or wine, ther dry rub stays on the meat and keeps the flavor.

I think the question being asked is a bit silly ie do you prefer a dry rub or wet marinade - that really depends on what taste you're going for. My preference for a nice ribeye or sirloin would of course be just to season with salt but there's no denying the awesomeness of Korean style bbq short ribs (Kalbi) which is seasoned in a soy sauce, sugar based marinade, or even a Chinese style beef/ginger/scallions stir fry which is just marinated in soy sauce+corn flour.

With chicken, in response to the above, the reason why you would want to dry brine - which is to rub entirely with salt and under the chicken breast skin is to allow reverse osmosis to happen making the meat itself juicier and tastier. I would do an overnight salt rub whether I was roasting the chicken or poaching the chicken for hainanese chicken rice. Marinating is really to add a different taste profile for whatever recipe you're making eg satay with its rich ginger/galangal/lemongrass/sugar/onion/turmeric/kunyit paste

so asking whether a dry rub or marinade is better depends on what you're trying to make...

First off, it's not a silly question.. I was just trying to gather information and opinions from different person.. It's great everyone sharing their own opinions and information to further discuss or to learn them.. I appreciate everyone's comment on this thread so that I can learn more on my cooking skill..

To me, i aint no professional chef or trying to achieve one.. I'm just someone enjoy cooking & eating and learning from others since I'm not from this field of study or job..

So pardon me if the question I'm asking probably lead to some misunderstanding..

No worries man - I'm not a professional chef either and like you I'm still learning. I make a lot of mistakes when cooking but I think that's the only way to improve your cooking.

I've had to ramp up the amount of home cooking i'm doing recently as we just got a domestic helper at the end of May. I'm trying to teach her how to cook, but the problem is I'm not a very experienced cook because this is Malaysia and most times it's easier to tapau rather than cooking especially when it's just the 2 of us.

So, to teach my maid how to cook I have to perfect a few basic recipes so that I can be as clear as possible when giving her instructions otherwise i'd be eating crappy food. In the end I've done more cooking in the last few months then I've done in the entire time we've been married