You Should Know
YSK - for all the things that can make your life easier!
The rules for posting and commenting, besides the rules defined here for lemmy.world, are as follows:
Rules (interactive)
Rule 1- All posts must begin with YSK.
All posts must begin with YSK. If you're a Mastodon user, then include YSK after @youshouldknow. This is a community to share tips and tricks that will help you improve your life.
Rule 2- Your post body text must include the reason "Why" YSK:
**In your post's text body, you must include the reason "Why" YSK: It’s helpful for readability, and informs readers about the importance of the content. **
Rule 3- Do not seek mental, medical and professional help here.
Do not seek mental, medical and professional help here. Breaking this rule will not get you or your post removed, but it will put you at risk, and possibly in danger.
Rule 4- No self promotion or upvote-farming of any kind.
That's it.
Rule 5- No baiting or sealioning or promoting an agenda.
Posts and comments which, instead of being of an innocuous nature, are specifically intended (based on reports and in the opinion of our crack moderation team) to bait users into ideological wars on charged political topics will be removed and the authors warned - or banned - depending on severity.
Rule 6- Regarding non-YSK posts.
Provided it is about the community itself, you may post non-YSK posts using the [META] tag on your post title.
Rule 7- You can't harass or disturb other members.
If you harass or discriminate against any individual member, you will be removed.
If you are a member, sympathizer or a resemblant of a movement that is known to largely hate, mock, discriminate against, and/or want to take lives of a group of people and you were provably vocal about your hate, then you will be banned on sight.
For further explanation, clarification and feedback about this rule, you may follow this link.
Rule 8- All comments should try to stay relevant to their parent content.
Rule 9- Reposts from other platforms are not allowed.
Let everyone have their own content.
Rule 10- The majority of bots aren't allowed to participate here.
Unless included in our Whitelist for Bots, your bot will not be allowed to participate in this community. To have your bot whitelisted, please contact the moderators for a short review.
Partnered Communities:
You can view our partnered communities list by following this link. To partner with our community and be included, you are free to message the moderators or comment on a pinned post.
Community Moderation
For inquiry on becoming a moderator of this community, you may comment on the pinned post of the time, or simply shoot a message to the current moderators.
Credits
Our icon(masterpiece) was made by @clen15!
view the rest of the comments
I'm not sure if it is covered in the article but you can achieve extra maillard reaction with a more deeply seasoned, juicer, tender steak with a dry brine.
It's super simple, it just takes time. Salt your steak all over and stick it in the fridge on a wire rack overnight.
If you check the steak within about 3 minutes you'll see the salt drawing out moisture into little beads on the surface. This would be a bad time to cook, you'd lose that moisture and waste energy boiling the surface liquid off your meat, resulting in a grey bland steak. Over the next hour the juices dissolve the salt, making the brine. Leave it for several hours and the salt will diffuse into the meat and... Do science to the protein (read the dry brine article on serious eats, it explains all!). This will make the interior of the steak extra juicy and the exterior extra dry for a great crust. If you put the steak on the rack the circulating air also dries out the surface.
If you're buying a decent steak it's well worth the near zero effort that this takes.
For the ultra lazy, typically me but I do love cooking some good steaks so it’s worth the effort, I’m assuming this is it: https://www.seriouseats.com/how-to-dry-brine
That's the one, thanks for linking. I typed that up on my phone and couldn't be bothered finding it, but Lemmy deserves better!
It's a good read, they have some great technique articles.
I buy lousy steaks, will this technique elevate a lousy steak to a mediocre steak?
My time is literally not worth as much as buying a better cut of meat.
It absolutely should, looking back at my post I'm not sure why I worded it like that, but it will improve cheaper cuts. Your mileage may vary and you still want to do a good job actually cooking the steak, but the salt will do exactly the same thing. As it travels through the interior of the steak it will season it deeply, meaning every bite it properly seasoned, not just the surface. Meat loses moisture during cooking as high heat tightens the muscle fibres, squeezing out liquid. The salt will loosen muscle fibers, which squeezes out less liquid. Apparently some of those proteins also break down into a gel like liquid which clings onto the meat better. All of this I would imagine is actually probably more beneficial to cheaper cuts.
If you know you're eating steak tomorrow, prep it now! In fact, I have always left it for 12 - 24 hours, but depending on how thick the steak is, a couple of hours is probably fine and will be better than not doing it at all. Just be sure the steak has reabsorbed all of the liquid that the salt drew out in the first place.