@DoubleD Salt. The real allspice.

@ButtWorldsMan @DoubleD
I’ve dabbled in all type of cooking but I took a deep dive into BBQ awhile back. Here’s two thing I learned: 1) the closer to room temp your meat is before cooking, the better it will turn out. 2) Learn how to “salt to taste” like pro chefs do.
Most home cooks and even restaurants don’t use enough salt.
The blame can be directly put on the AHA and their bullshit low salt heart healthy diet.

@marlathetourist @ButtWorldsMan #1 is not necessarily true. For some applications, a colder piece of meat is preferable. Dryness is far more important for most applications.

#2 Yes. This is absolutely a must, and you are correct that most places don't use enough salt for that very reason. Salt and heart health has more to do with people being fat or having congestive heart failure, as far as I know.

@DoubleD @ButtWorldsMan
You are correct. I should've added "in general". Steaming is not what you want when you intend to fry. I've been adding some carbon steel and cast iron cookware in addition to my nonstick so I can work with higher temps. Fond is a beautiful thing. Some homemade Ghee is next on my list.

@marlathetourist @ButtWorldsMan Yes, indeed. Fond IS a beautiful thing. Cooking is an art, a delicious art. I'm happy to share it its joy.

@DoubleD @ButtWorldsMan
You and BWM, please keep sharing. I'll add when I can

@marlathetourist @DoubleD doubled is like the full metal alchemist, except all his metal is skillets, woks, ladles, pots, pans, etc.

@DoubleD so you're absolutely right about salt. The sharpness of the salt highlights the bitterness of the coffee flavor.

@ButtWorldsMan I am pleased to hear my recommendation has benefited you.