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The original was posted on /r/lifeprotips by /u/jacafeez on 2025-07-16 03:09:02+00:00.
It just takes a little foresight. Pull your meat out of the fridge and generously salt it. Let it come to room temperature and pat it dry before cooking it. Osmosis will draw the water from the meat to the salt, and then re-absorb it. Give it a nice sear until golden brown, and finish it off over indirect heat if you have to. Use a thermometer to know when to pull it out and rest it in foil until final temp. End result is tender, perfectly seasoned meat. Dense cuts like beef can take a dry brine overnight. Fish can be as short as 10 minutes. Foodie blogs have tables for how long to brine each individual cut. Live to eat, don't just eat to live. Your taste buds will thank you.