i-amtony t1_j92sz4a wrote on February 18, 2023 at 8:22 PM

Reply to comment by cynicaloptimissus in [Homemade] Reverse seared filet, roasted broccoli, & Pappardelle With gorgonzola cream sauce by thedirtsquirrel

Maybe. You should be able to observe the process of the salt melting in the liquid and then going back in. Don't be afraid of that salt;)

i-amtony t1_j91v5up wrote on February 18, 2023 at 4:29 PM

Reply to comment by cynicaloptimissus in [Homemade] Reverse seared filet, roasted broccoli, & Pappardelle With gorgonzola cream sauce by thedirtsquirrel

How did it work out? Not sure if you shouldnif added the pepper at this stage but might not make a difference.

i-amtony t1_j8opvpn wrote on February 15, 2023 at 9:24 PM

Reply to comment by Sometimes_Stutters in [Homemade] Reverse seared filet, roasted broccoli, & Pappardelle With gorgonzola cream sauce by thedirtsquirrel

You should try add the salt before you leave it for a day or two. What happens when you add salt is it draws out moisture and then the salt brine gets drawn back in. If you salt only a few hours before it usually draws out the juices and doesn't have time to reabsorb. If your leaving it till this time you'd be better off salting just a few minutes before you sear it.