I remember as a little girl Dad pulling into the field, turning the truck off, and getting out to count the cows. I always wondered why we didn’t just count them from the truck. For one thing, I could see them better from my vantage point in the truck seat anyway. Without my prompting he would say, “If we get out and walk through them, they’ll get used to us.”
To this day, he still does this- gets out, walks through them, counts them, and then (my favorite part) he stands there and watches them.
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I was going to tell you how I discovered a rare cookbook in my Aunt’s kitchen the night before my cousin got married, and then I was going to explain how everyone had to pull me away from it’s beautiful pages and back to wrapping silverware and arranging flowers, but instead, I’ll just cut right to the chase.
We are here to talk about salting your steaks. I came across this section in The Food Lab cookbook when I was flipping through the pages a few months back. The timing was perfect because Dad had just laid out some steaks to thaw for lunch the next day. I scanned through the steak section reading him bits and pieces, and he said, “Let’s try it.” So, we did. Here are some interesting things you may have not known about salting steaks (At least, we didn’t know them):
If you are going to salt your steaks (which you should), here is the process Lopez-Alt recommends (and the one we have been enjoying):
That’s all folks! Have you done any experimenting with salting or marinating your steaks? What advice could you share with us all? |
Our Farm's Voice
Hello! I'm Madelaine Paige, and I'm so glad we've met. I love mornings, milk cows, and musings. Archives
July 2021
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