FoodBanter.com - View Single Post - why do restaurant steaks have "that taste"?

In article >,
(Alex Rast) wrote:

> at Wed, 29 Dec 2004 21:49:44 GMT in <1104356984.172960.107990
> @f14g2000cwb.googlegroups.com>, (dakota2112) wrote :
>
> >I've searched through this forum but I'm not able to find a conclusive
> >answer.
> >
> >Let me explain. Firstly, I'm very picky about my steaks. In fact, I
> >very rarely order a steak at a restaurant, because frankly they never
> >hold a candle to the steaks I grill at home. Of course I'm not talking
> >about what some people consider "real" steakhouses, I'm talking about
> >the standard places like Outback, Lone Star, et al.
> >
> >I grill my steaks in a very particular way, with the end result being a
> >charred outside and VERY pink & juicy inside...
> >
> >HOWEVER...
> >
> >The one thing I have yet to figure out is, how do they get a restaurant
> >steak to have "that taste"? ...
> >
> >Your comments please? Does anyone *know* for sure what specific
> >spice, procedure, etc. is needed to produce "that taste"?
> >Thanks in advance!
>
> I think part of the problem here is that you're describing a subjective
> experience. If something has a quality that is elusive enough that you
> can't really describe it in any way other than saying "that taste", then
> essentially by definition nobody can give a definitive answer because you
> haven't posed a definitive question. You can only "know" things about
> something for which you can get a factual description.
>
> However, if there is one constant I've observed in restaurants, regardless
> of quality level, it's salting. Specifically, virtually all restaurants
> salt steaks heavily. To me the level of salt is extreme - far larger than
> anything I'd do at home. But then again, I find that restaurants salt
> *everything* to excess IMHO. And I suspect that may be what you're
> referring to.

Actually, I knew exactly what he was talking about... ;-)
I've learned that, when I go out to eat, I need to put in a special
request to the chefs for a "low salt" meal. Works for me, and the steaks
still have "that taste".

Part of it is the grilling, part of it is the marinade.
When I first posted, I had not thought about the MSG, but I guess that
might be a bit part of it. That and the meat quality.

>
> Try salting your steaks very heavily before cooking and see if that
> reproduces the flavour you're thinking of. Don't dismiss the idea ahead of
> time with a "no, it's not a salty flavour I'm tasting". Salt is one of
> those seasonings that can alter the flavour of food in ways you wouldn't
> necessarily imagine were attributable to it.

Like Brining???

Is it possible to brine meats other than poultry and get a good result?

I've never tried it, so I don't know a lot about it.

--
K.

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