Boss burrito

I think they're Capitalized Weird.

hmm, strange, I use them both all the time in my cooking and I've never noticed that.

Does that effect how they flavor the meat?

dry rubs can have enough succulent herbaceus content to give the crust itself a taste, although the best application is layers of wet-dry-wet-dry to build up enough flavor in a crust that it it carries through an entire mouthful of meat. requires that you go slow and low.

brining is an effective way to tenderize meat, and the denaturation of protein through acids that will actually proceed electrically a good depth into the meat makes a meat such as chicken for instance turn white and cooked quicker in a fryer than it would had it not been brined, while also reducing the density of the meat throught saline replacement. brining takes a week at least. it's not like a marinade.

no but it could possibly affect it.
jesus what do they teach you fucking snotnose shits in school?

>>school

get a fucking job. move out of your moms basement.

looks great. shave your arms, consider electrolysis, and why did you make your burrito on the rim of your toilet bowl.

You're an idiot. I bet you don't believe in braise cooking either. You were taught under a 5 star chef? Is that the only chef who ever taught you? I have been cooking for 30 years and never heard someone disregard a marinade so easily.

Saint Thomas Aquinas is reputed to have employed the phrase "hominem unius libri timeo" (meaning "I fear the man of a single book"), which is what i'm afraid you are. A man of one book.

Try this sometime: Cook three steaks, one that has been salted and peppered in advance, one that has been seasoned just before grilling and a third that is seasoned only afterward. The difference is astonishing. Steak seasoned at the end tastes like meat with salt. Steak seasoned just before grilling is a bit better. But steak seasoned early has a deep, complex flavor and a much richer brown crust.

If you do want to get more complex with marinades, remember that it's going to take some big flavors to stand up to the taste of seared meat -- use garlic, shallots and other members of the onion family and dried peppers and other spices.

en.wikipedia.org/wiki/Marination

>I have been cooking for 30 years and never heard someone disregard a marinade so easily.

you probably suck.

>Saint Thomas Aquinas is reputed to have employed the phrase "hominem unius libri timeo" (meaning "I fear the man of a single book"), which is what i'm afraid you are. A man of one book.

college essay tier. literally.

>Try this sometime:

been there. done that.

>If you do want to get more complex with marinades, remember

yeah, i remembered. stop fooling yourself.

woooooooooooooooooooooow

Are you high?