Here’s why you should either salt your steak right before cooking it, or at a minimum 45 minutes to an hour before cooking it. Trying to cook it within that first hour will result in a poor seer.
Thank you for the explanation I always hear how to do it but never a why it is
@germanpenn
Obvious comment: if you do this, you must use about half as much salt as you'd use if you seared it straight away, because unlike then, with this method ALL the salt you use is absorbed by the meat.
@eduardocorreia4610
So how long should I leave it for the best result?
@MaxDeckard
I learned something new today. Literal physics in my cooking reels!?
@alextashu1652
So, for how long should I let my stake rest after salting it?
@boblast5582
the 5x thing doesn't make sense… you said it takes 5x the energy to get boiling drop of water what you just took from frozen to boiling? but its already boiling… so 0 to 100 takes 1/5 the energy as 100 to 100?
@pla6454
For a steak that thick, there will be a debatable amount of difference.
@zulucharlie5244
It's the guy who paints his nails.
@actualturtle2421
Glad to see that Kenji seems to have gotten his shit back together. He was looking ROUGH there for a little bit.
@616universe3
5 times the amount of energy to boil the same drop of water. GTFOH! Hyperbole much?
@twoonthewall
Sounds great, is it really that noticeable in blind tasting
@PP-ez9hd
Ohhh ffs , can we just not cook a steak without everyone telling us their way is the best way to, steak , pan , cooked ‘ eat it
@bradaaaJT
You a chef or science teacher?
@Anne_Onymous
Why there a string on it
@crakkajac7856
I am willing to bet, the moisture beads up, and breaks down the meat as it's evaporating, not being sucked back into the meat.
@graphi1477
Bro tried to sound smart saying "osmosis"
Also because of the small amount of water is the massive amount of heat being applied to the pan….its not gonna cool down your pam or ruin the meat. You can still cook it with bit of water on it
@glowilk5377
My question is How many minutes to re-absorb moisture into steak? Thus, a room temp steak I presume. 😁
@ruthmccoy8853
Luckily we dont have that problem with Irish beef 😊
@Opai081
What a bunch of baloneys
@Tafkas-x9t
Hahaha…. soo…. salt it and throw it in the pan, dummy! Dont wait till it pulls out moisture.
@juaecheverria0
Why didn't you show it reabsorbing…? Wtf I want EVIDENCE DAMMIT.
@Prof_Meowington
I was so ready to ask why can’t you just use a paper towel to soak up the moisture when you dropped some cool science explaining a better solution. This just randomly appeared on my feed and I have no interest in cooking, but I love science and appreciate your explanation.
@iz8380
What type of salt is that?
@sageoldmann5157
People making things more complex than they need to be.
@lelele7677
Kenji, you’re absolutely correct and helpful with this video! I love that you explain more optimal techniques within cooking by incorporating science and backing it with the theory behind it, absolutely brilliant! Here you used properties of heat transfer to explain why salting the beef before hand can actually mess up the temperature of the pan because of the energy used to heat up the water that pools within the steak, that is brilliant! As a Mechanical engineer undergraduate, you have amazed me in how science can be applied in our day to day lives. Hats off to you! 🎩
@Matt-qv8lm
This just sounds like tenderizing a steak with extra steps, waiting, and avoidable excess salt.
@CrazennCajunn
Always dry brine your meat if you have the time. It makes such a difference
@davidobrien7235
I love how salting a steak reduces the temp to 0 degrees in his world.
Comments
Thank you for the explanation I always hear how to do it but never a why it is
Obvious comment: if you do this, you must use about half as much salt as you'd use if you seared it straight away, because unlike then, with this method ALL the salt you use is absorbed by the meat.
So how long should I leave it for the best result?
I learned something new today.
Literal physics in my cooking reels!?
So, for how long should I let my stake rest after salting it?
the 5x thing doesn't make sense… you said it takes 5x the energy to get boiling drop of water what you just took from frozen to boiling? but its already boiling… so 0 to 100 takes 1/5 the energy as 100 to 100?
For a steak that thick, there will be a debatable amount of difference.
It's the guy who paints his nails.
Glad to see that Kenji seems to have gotten his shit back together. He was looking ROUGH there for a little bit.
5 times the amount of energy to boil the same drop of water. GTFOH! Hyperbole much?
Sounds great, is it really that noticeable in blind tasting
Ohhh ffs , can we just not cook a steak without everyone telling us their way is the best way to, steak , pan , cooked ‘ eat it
You a chef or science teacher?
Why there a string on it
I am willing to bet, the moisture beads up, and breaks down the meat as it's evaporating, not being sucked back into the meat.
Bro tried to sound smart saying "osmosis"
Also because of the small amount of water is the massive amount of heat being applied to the pan….its not gonna cool down your pam or ruin the meat. You can still cook it with bit of water on it
My question is
How many minutes to re-absorb moisture into steak? Thus, a room temp steak I presume. 😁
Luckily we dont have that problem with Irish beef 😊
What a bunch of baloneys
Hahaha…. soo…. salt it and throw it in the pan, dummy! Dont wait till it pulls out moisture.
Why didn't you show it reabsorbing…? Wtf I want EVIDENCE DAMMIT.
I was so ready to ask why can’t you just use a paper towel to soak up the moisture when you dropped some cool science explaining a better solution. This just randomly appeared on my feed and I have no interest in cooking, but I love science and appreciate your explanation.
What type of salt is that?
People making things more complex than they need to be.
Kenji, you’re absolutely correct and helpful with this video! I love that you explain more optimal techniques within cooking by incorporating science and backing it with the theory behind it, absolutely brilliant! Here you used properties of heat transfer to explain why salting the beef before hand can actually mess up the temperature of the pan because of the energy used to heat up the water that pools within the steak, that is brilliant! As a Mechanical engineer undergraduate, you have amazed me in how science can be applied in our day to day lives. Hats off to you! 🎩
This just sounds like tenderizing a steak with extra steps, waiting, and avoidable excess salt.
Always dry brine your meat if you have the time. It makes such a difference
I love how salting a steak reduces the temp to 0 degrees in his world.