rebecca

becky_688578

Can anyone tell me if it's okay to salt (dry-brine) overnight filet Mignon in the refrigerator, or should I salt them right before sous vide? When Iordinarily grill steaks, I always heavily salt overnight, but not sure about cooking with sous vide. Thanks!

Brandon_Byrd_40557

Salting ahead will change the texture, but that's true for both conventional and sous vide cooking. Whether or not this texture change bothers you is a different story. I don't mind it personally and will salt steak the night before if I have the time. It's more a matter of preference than anything else; you could try salting one overnight and leaving another steak unsalted (until just before cooking) and see which one you like more.