SC - Where's the beef, finished roast
grizly at mindspring.com
grizly at mindspring.com
Sun Feb 18 08:08:28 PST 2001
sca-cooks at ansteorra.org wrote:
> 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?
<<< No, it didn't. However, the recipe does not specify the amount of
salt or how "great" the weight should be. I hunted around on the
web for some recipes for roasts coated with seasonings, and let
those be my guide for quantities. . . . . snip . . .
I wondered if it might be to thoroughly press the seasonings into
the meat, so they wouldn't fall off when roasting on the spit. >>>
My initial thoughts of the salt and pressing led me to think that you might get a sort of 'aging' effect on the outer parts of the meat. A little drier, denser texture similar to that achieved by dry aging. Not that it would be a huge difference, but perceptible. Possibly also enhancing crust development in roasting since there is some amount less surface liquid available to drip, and a slightly higher ratio of sugars to caramelize. I have had some of this happen when I have used a heavy salt rub overnight, then rinsed/removed most of the salt and grilled over open flame/coals.
niccolo difrancesco
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