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2 zucchini, fein geraspelt (etwa 350 g) | 1 kleine zwiebel, klein gehackt | 1 knoblauchzehe, fein gehackt | 2-3 karotten, geraspelt (etwa 150 g) | 100 g haferflocken | 100 g raspelkäse | 3 eier | salz, pfeffer | ausserdem: kräuterquark zum servieren in einer grossen schüssel zucchini, karotten, knoblauch und zwiebel gut vermischen und ordentlich mit salz und pfeffer abschmecken, die eier, die haferflocken und den käse untermischen und erneut gut vermischen.ein backblech mit backpapier auslegen und die masse in »puffergrösse« auf dem backblech verteilen.In fact, it is my husband’s life-long quest to hone his grilling technique so that our steaks at home turn out charred crusty on the outside and perfectly medium-rare on the inside. Seriously, we are too cheap to eat out and would rather cook a nice steak recipe at home.For the past 4 months, we have been experimenting with how to get full, juicy, beefy flavor of a ribeye with butter-knife tenderness of a filet mignon without feel like getting ripped off buying Prime cuts.If you don't have that much time -- well then, add more salt, cut back the time it sits.It's all related: Thickness of meat : Amount of Salt : Time And vice-versa, if you need to stretch your time, use less salt.Season liberally with kosher salt on both sides with kosher or sea salt.If you are used to using regular table salt, this may look like a ton of salt, but just remember that kosher and sea salt flakes are 2-3x the size of table salt. After 15 minutes, it will look like this — you can see how the meat’s water is starting to come up to the surface — and that some of the salt is still on the surface of the steak.

YOU try drawing with a laptop touch-pad and a glass of bourbon on the rocks. It’s all related: thickness of meat : amount of salt : time.Use the photos at beginning of the post as guide on how much salt.For every inch thickness of steak, let sit at room temperature for 1 hour.All of you who season JUST before grilling – this is what you are really doing to the meat. All the water comes to the surface and if you don’t pat super-dry, you’re basically STEAMING the meat. I understand that this method will cause chaos, confusion and controversy in your household.

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Plus, your salt just sits on the surface of the steak, leaving the interior tasteless. What of all the water that stayed on the surface of the meat? But I encourage you to experiment: try adding spices, crushed garlic and rosemary sprigs to the salt, which will then act like Christina Aguilera dragging its entourage of flavors with it into the meat. Any cut of steak: Filet, Sirloin, Rib Eye, Porterhouse, T-Bone and NY Strip - they all work.After 30 minutes, you’ll see more water: After almost an hour: And now 1.25 hours – see all that water?

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