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Too Salty

mollysharkmollyshark Posts: 1,519
edited 6:44AM in EggHead Forum
I did my steaks last night (one tbone, one strip, one filet). Used the lemon/soy/oil soak for a few hours followed by the mustard/pepper/kosher salt rub(light). I'm finding that this comes out way too salty for my tastes (of course I eat unsalted popcorn, so that doesn't take much!). It is light soy, but still has a good sodium heft according to the label. If I eliminate the salt rub, will I still get that nice crustiness on the outside?

Comments

  • SpinSpin Posts: 1,375
    MollyShark,[p]The crust is mainly a result of the use of the mustard. By all means eliminate the kosher salt.[p]Spin

  • Nature BoyNature Boy Posts: 8,508
    MollyShark,
    I use soy sauce, and many other sauces with salt in them. You definitely need to factor that in, because like you said, they pack a hefty sodium punch! Fish sauce is really loaded. A shorter marinade, and less salt will help you a great deal. Not sure how much the salt contributes to the crustiness though.[p]HTH
    NB

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  • Char-WoodyChar-Woody Posts: 2,642
    MollyShark, Try just a mustard rub if you haven't already. Somewhere back in my memory bank salt draws moisture from the meat. So for a more juicy steak, or (?) save the salt for the table application. I do use seasonings with salt in em along with the mustard/rub applications and find the steak is still juicy..So (?) no help but just ideas. Hope your lawn work is over now. Wow..that was a big wind.
    Cheers..C~W[p]

  • GfwGfw Posts: 1,598
    MustardSteak_031400.jpg
    <p />MollyShark, the steaks in the picture were marinated (about 4 hours) with the soy/lemon juice/olive oil combination. Before going on the grill, they were slathered with mustard. No salty taste - just great results.

  • Dr. ChickenDr. Chicken Posts: 620
    Gfw,
    Nice pic's Gordon! Did KC strips on da Egg last night! Man oh man what a treat! Tender, juicy, smokey flavor, just melt in your mouth! Don't know how it could be better! (unless it a prime rib cookin' dis afternoon!) My wifey says I'm going to jail! Cookin' dis good has got to be against da law![p]Dr. Chicken[p]p.s.: What no sweet potaters to rile me up? :^)

  • Char-WoodyChar-Woody Posts: 2,642
    Dr. Chicken, In defense of Gordon, dem sweet taters is delightful..Sometime try this...It's different from Gordons, and I would like him to try this also. Many years ago, when in my early teens I was a bellhop in the old Bradford Hotel in a small Iowa town. They had a reputation for the dinners served there, and the chef made some of the best sweet taters I ever ate. Carmelized with marshmellow toppings..I am getting close to them with mine.
    A few months ago I was crying for a recipe, and no takers. So I struck out on my own. I wound up with the best taters being peeled and quartered. Butter the quarters generously and sprinkle coat em with dark brown sugar. wrap all 4 quarters in the same package of aluminum foil. Only takes about a hour at 300 to 350 degrees and do em indirect so you don't scorch the taters in the foil. They are great.[p]My next attempt is to open the foil at the end of a hour and insert two marshmellows on top and close the dome for about 5 more minutes to melt the marshmellows. I bet those will be super caladosious sweet tater's...Love them puppies.
    C~W[p]

  • Dr. ChickenDr. Chicken Posts: 620
    Char-Woody,
    I will (against my better judgement! :^) ) give them a try again! I've been cookin' winter squash fer years up at the deer shack, 'cause the "boys" love dem! (Yuk!) I had to try them again, 'cause everyone said they were fantastic! What a bummer and what a terriffic "let down"! Same results when I cooked 'em fer my In-laws. They loved 'em, I thought they wuz gross! (the squash, not the In-laws!)
    Ders jist somtine 'bout eating that mealy, grainy, slightly sweet mush! (never liked mush neither!)[p]But [:^)] I will try dem again, to satisfy my "morbid curiousity"![p]Dr. Chicken

  • Char-WoodyChar-Woody Posts: 2,642
    Dr. Chicken, I understand you completely.. I have the same aberations about rhubarb. I got sick eating raw rhubarb and I cannot stand the smell of it now. I accidently picked up a rhubarb pie and thought it was something else at a smorgasborg place one time...Phuttuuuiiiii..Same thing for tapioca. Bleeeeeeeh...So you have me sympathy with the sweet taters..Wish you did like em!! :-)
    Cherrio..C~W
    (BTW, FWIW, my wiffy hates sweet taters too!)

  • Dr. ChickenDr. Chicken Posts: 620
    Char-Woody,
    But I love Tapioca pudding and Rhubarb! I went to a sports banquet for our oldest daughter the year she graduated from HS. My Mother came out to see her grand-daughter graduate. At the dinner my mom saw a Sweet potato pie and said it was butterscotch! Needless to say, it weren't!!! I struggled with that fer a long time!!! :^)[p]Dr. Chicken

  • GfwGfw Posts: 1,598
    C-W, I printed your message and hopefully will get a chance to try them later this week - recipe title "C~W's Carmelized Sweet Potatoes".

  • Char-WoodyChar-Woody Posts: 2,642
    Dr. Chicken, ya need new taste buds...:-) You do pretty good with bread tho!!!
    C~W LATWTTF.....(laughing all the way to the fridge)

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