Interesting: I was just reading Thomas Keller's book today where he stresses the importance of seasoning steaks in advance. He suggests no less than 20 minutes before the steak hits the pan. That's dry-brining right there. @ordo I heard that in Argentina they do a form of wet brining, where they mop the meat with salty water while it cooks?
8/23/14 at 10:32pm