SC - Where's the beef, finished roast

[LYN M PARKINSON]

Brigid,

Your roast sounds delicious [except for the 'scribal error' of pepper!] 
I thought that the directions to press the meat might result in the
weight and salt forcing liquid out of the roast.  Did that happen?  Could
the plastic wrap have prevented it happening?  This salting and pressing
method is used to get excess liquid out of eggplant, for example.  Can't
imagine why you'd want to dry out your meat unless you were making jerky,
which this is not.  Did it seem more tender, as Master A. thought might
happen?

Regards,

Allison

allilyn at juno.com

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