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 Wet Marinade or Dry rubs?, Which you all prefer?

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TSshinchan99
post Jun 8 2017, 02:15 PM, updated 7y ago

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Hi all sifus,

Which type sifu's prefer on their meat? Dry rub or wet marinate? May I know why?
TSshinchan99
post Jun 8 2017, 02:45 PM

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QUOTE(soulhunter87 @ Jun 8 2017, 02:33 PM)
depend on how u want to prepare. steak go for dry
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Why can't steak go for wet marinade?
TSshinchan99
post Jun 8 2017, 02:46 PM

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QUOTE(nebula87 @ Jun 8 2017, 02:32 PM)
"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)
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Say if you can accept both the smell of lamb and beef.. Which one will you go for? Dry or Wet ?
TSshinchan99
post Jun 8 2017, 03:09 PM

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QUOTE(soulhunter87 @ Jun 8 2017, 02:52 PM)
can if u want to. but i dont prefer it like that. i like the rawness of meat when it come to steak
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thumbsup.gif
TSshinchan99
post Jun 8 2017, 03:10 PM

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QUOTE(nebula87 @ Jun 8 2017, 03:04 PM)
I will prefer wet.

then will get a wine to feel the dryish taste...
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Eh, not suppose to be the other way round ? biggrin.gif
TSshinchan99
post Jun 8 2017, 03:43 PM

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Should dry rub be cooked immediately? Or should we let it rest say 3-4 hours?
TSshinchan99
post Jun 9 2017, 08:47 AM

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QUOTE(patryn33 @ Jun 8 2017, 10:37 PM)
lovely share.. thanks !
TSshinchan99
post Jun 9 2017, 03:53 PM

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QUOTE(patryn33 @ Jun 9 2017, 11:57 AM)
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? biggrin.gif
TSshinchan99
post Jun 12 2017, 04:47 PM

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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 smile.gif

(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
TSshinchan99
post Jun 13 2017, 12:20 PM

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QUOTE(patryn33 @ Jun 13 2017, 12:16 PM)
Get a https://anovaculinary.com, yield good results
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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?
TSshinchan99
post Jun 13 2017, 12:43 PM

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QUOTE(patryn33 @ Jun 13 2017, 12:26 PM)
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.
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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?

TSshinchan99
post Jun 14 2017, 11:22 AM

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QUOTE(patryn33 @ Jun 13 2017, 08:54 PM)
You may need to marinate longer in ziplock bag longer but the results from control temp cooking same. No difference
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Bro.. Any type of ziplock bag found in supermarket will do the trick?


TSshinchan99
post Jun 19 2017, 03:32 PM

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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 !! biggrin.gif can't wait to try them
TSshinchan99
post Jun 23 2017, 08:58 PM

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QUOTE(patryn33 @ Jun 15 2017, 07:37 AM)
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
TSshinchan99
post Jun 24 2017, 08:01 AM

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QUOTE(patryn33 @ Jun 24 2017, 04:19 AM)
Yea something like that..

Look like this
user posted image

This post has been edited by shinchan99: Jun 24 2017, 08:19 AM
TSshinchan99
post Jun 29 2017, 10:30 AM

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QUOTE(patryn33 @ Jun 26 2017, 09:37 AM)
Sandwich bag? No, get those freezer bag.
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Bro, any idea where you can get those small little glass cup to make cakes that has waterproof lids?
TSshinchan99
post Jul 13 2017, 09:54 AM

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QUOTE(Kidicarus @ Jul 13 2017, 09:44 AM)
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...
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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..



 

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