I thought that they pulled salt into the meat and reversed the osmotic pressure so that liquid flows back into it and that’s why putting aromatics in the brine pulls flavors into the meat. And I thought they were specifically used on lean cuts of meat to help keep them moist. And I read that they’re not typically used for beef because beef usually has enough intramuscular fat to keep itself moist while cooking.
But we’ve been cooking top round beef and every time the sous chef complains about how dry it is and how it’s the cut of the meat and how it lacks intramuscular fat etc etc. So i mention brining the meat first today, but he says it’d make it more dry, because “the salt breaks down cells and once that fluid is released it doesn’t go back in”
So what’s up with that who do i believe, this guy who is generally knowledgeable or a bunch of internet sources
I have no real clue. I now brine/marinade all my meats in cooking wine, salt, and spices, and I’d swear they’re the best they’ve ever been.
I think moistness of cooked lean cuts has a lot to do with how it’s rested after cooking. Are you giving it some time to draw the juices back in?
You’re the professional tho, so take that with a grain of salt!
Eta: brines don’t penetrate beef very far, so I think your sous is a dummy
i think this guy is correct actually. agree with the dry brine suggestion though, that’ll help some
Brines don’t penetrate very far into meats, tbh.
do you use larding needles for your beef?
Why not just try it and find out?
Can’t you just experiment?
Yeah, set up a blind taste test or something
they make it tastier
also i can leave it in the fridge for longer wothout worrying about it going bad
Dry brine is the bomb. Just rub salt on the meat. Let it sit out in the fridge for 1 - 3 days. Tenderizes the protein. I do chicken for 1 day, turkey for 2 days, steaks for 3 days.
Brines don’t necessarily meat more or less moist, it greatly depends on the meat. However, I do not really brine beef unless I’m making skirt steak or something I’m cooking so quickly that I need something else other than cooking time to tenderize. I’d recommend doing a dry brine for beef. Throw it on a lifted sheet tray uncovered, and heavily seasoned with salt. It will look dry when it comes out of the fridge, but will actually help the beef retain its moisture, along with making it more evenly seasoned.
How are you guys cooking it? If you’re making a pot roast that’s going to sit on a steam table all day, you want to do your best to prevent any moisture from leaving. Hotel pan should be covered in plastic wrap with foil on top to prevent moisture from escaping.
