Steak Experiment: Dry Brine OR Wet Brine? What's Better? | Salty Tales
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- เผยแพร่เมื่อ 24 ส.ค. 2024
- In this steak experiment, we compare dry brine vs the wet brine methods to learn what will be the one that tenders the steaks the best. For the dry brine method, we used salt brine and for the wet brine method, we used soy sauce. Which of these brine methods you think will give the best results to our experiment? Find out with us what worked the best and what we recommend.
I truly hope you enjoy this video as much as we did. Like and subscribe for more!
#SaltBrine #WetBrine #DEEELICIOUS
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Ok so everyone is talking about the Ninja and SVE, SVE has 895k subscribers, let's get the Ninja up there too. Everyone tell everyone about this channel. Let's rock and roll people.
Oh man! You are so kind! thank you so much brother!
@@SaltyTales you know I love your channel. Let's make it huge.👍👍👍
Yesssss I've been doing that!! I want to see Ninja reach 100 million
Two amazing chefs have two amazing channels.This is good for everyone! DEEELICIOUS!
@@DominiKing88 @100 million it is time for lion meat!
Everyone keeps talking about Ninja going back to SVE, but I am enjoying him and Mrs. Ninja on their own. Great video!
Hahah thank you so much Lindsey! We love it here! 😀😀
Lindsey Ormsbee Thank you so much Lindsey! 👊🏻💕
@@SaltyTales I still watch SVE once in awhile but not much since the Ninja left.
@@4seasonsbbq I do not. It started to bore me. Ninja's style is better imo...
@@martinl1427 I totally agree
I'd like to see a more traditional wet vs dry brine steak experiement. Sprinkle with salt(not cover) and let sit for a few hours vs salt/sugar brine mixture. I don't brine with either of these methods. I did enjoy watching this one tho!
That is a good test to make. I'm adding it to the list! Thank you so much! 😀😀
Agreed. In my experience, salt desiccates (removed moisture) the meat until the first hour had passed. After the first hour I feel that the meat begins to absorb the salt. I’ve noticed a huge difference between 4 hours and 24 hr dry brine. After 4 hrs, you’ll still see moisture on the surface. After 24 hrs the steak surface is doesn’t have moisture, meaning the meat has absorbed the salt.
24 hr is more tender and flavorful
Still waiting for the wagyu alligator! SVE never got around to it. It’s up to you, Ninja!
HAHAAH Wagyu aligator! Love it!
SVE isn’t the same without ninja
Glad you found us here brother! 😀😀
I've been doing this for years...
3 parts teriyaki sauce, 1 part soy sauce (I use the soy substitute, works great) and 1 part lemon juice, which helps tenderize and adds a brightness.
I use a penetrating blade tenderizer then soak in the brine mixture for a few hours. Ooohhh yeah, baby.
I'll give that a try for sure! Sounds like a great thing to do!
What he calls wet brine, I call marinade. Wet brine should have limited to No acid content. Acid will cook and break down the meat. Marinade typically is acidic.
@@kdockrey
Weeellll, I've been using my "zecret" marinade, with acid (usually lemon and/or lime juice) for years, as have many others, both professional and amateur.
I understand your point in that acid can cook food (such as ceviché, for example) but having acid in a mixture doesn't preclude that mixture from being a marinade, by any means.
I've found that adding a moderate amount of acid (often 4-1 or less) tends first to tenderize the meat and add another dimension of flavor, "brightening up" a mix that otherwise may seem a bit "muddy" or one dimensional in flavor.
Foods don't truly start to "cook" until the marinade, one with a fair amount of acid, stays in contact with the meat for an extended period of time. I've accidentally left a piece of steak "in the souo" for several days, having been suddenly called out on a job and, yes. They tend to come out rather "mushy," as they've had their fibers broken down to the point of only needing a moment of heat to finish the job (of ruining the steak), well past the intentions of any actual marinating process. So it is possible, I'm not arguing that.
Lots of marinades on store shelves have acid, some with a citrus-base being their primary ingredient.
Following the directions for any type of marinade, acid base or not, will usually turn out a tastey yet, still raw and primed for cooking piece of meat or fish.
Yes, there is wet brining and, dry brining (aka a rub) which draws moisture from within the meat which then combines with the seasoning, spices and herbs (whatever your selection of ingredients may be) to create a sort of "slurry" or paste marinade. It's started as a dry rub but is now functioning as a marinade, as that spiced mixture will slowly be drawn back into the meat as the laws of osmosis play out.
If a dry rub is applied to meat which is then cooked *before* the conversion process begins (such as burgers, salmon etc.) then, it's truly just a rub, nothing more.
So, I must be confused...
A substance comprised of flavorings added into liquids other than water (juices, sauces, etc.) in which meat is soaked for a minimum amount of time, or more, is a marinade. Water with salts and other, optional ingredients added is what's commonly referred to as a brine. A rub consisting of a majority of salt and one or more other ingredients, to include such things as sugars, garlic powder, paprika and possibly some dried herbs is also known, in working parlance, as a "dry brine" as it's relying upon moisture drawn from the meat itself to create a fashion of "marinade" (but really only a brine) which, again, then soaks back into the meat, imparting those flavors and helping the meat stay moist.
What am I missing? Help me out.
Other than an exchange of terminology and definitions mostly based in semantics, with a few delineations in terms separating them for a common, excepted set of definitions, I'm not getting the gest of your comment.
I'm not trying to be a smart-ass, I'm just breaking down and explaining what I've found to be accepted as working facts in my years in both the professional and amateur cooking worlds.
This means I'm also open to new information and clarification if I'm off track (which I frequently am) and it can be cleared up by showing me where I'm off base.
Thanks for your comment, we're here to help each other learn and the trolls who are just trying to make themselves feel "big" by [trying to] make others look stupid or small can stay under their bridges because 98% of the time, they have *no clue* about what they're actually talking about, just what they *think* they know. And if they are correct, anything positive they have to share is rendered absolutely meaningless by their pissy, whiney, insulting attitude. So thanks for not acting like a troll. 😀
I look forward to hearing your reply.
@@kdockreyits actually the other way around. The point of a brine is exactly to tenderize, so acidity is a part of that. Marinade is usually mainly for flavour. You can look up brining vs marinating
You guys are too cute! Wet brine for the win!!!
HAHAHA Thank you so much brother!
Grill Sergeant Thank you Grill Sergeant! 👊🏻🥰
This video is really a salty tale. Haha. Loving the closeups. Those steaks look amazing.
🤣🤣🤣 yes it is! 🤣🤣
Ross Johnson They were trully Aaaamazing! Thanks Ross 👊🏻✌🏻
SOUS VIDE EVERYTHING MANNNNN (not that sve is better, honestly salty tales is better)
Spamming my channel? 😂😂😂
Meghav Suresh 🤣🤣
Great test. Love the haircut Mrs. Ninja!
Thank you so much! 😀😀
Jerry Messick Thank you so much Jerry 👊🏻🥰
Salty brines on Salty Tales, I bet both will taste deeeelicious!
HAHAHAH You are 100% right! But it is about the tenderness! 😀😀
Sev Pha The tenderness on Number B was deeeeelicious Sev! 👊🏻
I really like this guy's middle eastern accent makes this video more enjoyble
Now I understand why the name is salty tails
Thank you for this experiment. I tried seasoning and wet brine over night and it didnt work out. I didnt wash off the soy sauce. Thank you. Love you guys.
Anthony Baisy your welcome Anthony glad you like it and we love you too! 👊🏻💕
Give it a try like this and you'll love it! 😀😀 Thank you so much!
Hello ninja i was busy lately i didn't catch your videos in time but here i am today on the perfect time
i love your videos keep it up
Man nice to see you back! Thank you so much for your support! 😀😀
BlackOne in the house BLACKONE! 👊🏻✌🏻
Was binge watching SVE until I hit the era where there is no more NINJA reviewing LION MEAT. Guess what channel I'm binge watching now?
HAHAHA Thank you so much brother!
Salty Tales Of course man, keep up the quality content!! This is just the beginning!
Ninja I love your channel, keep up the great work!!!
chris turnage Thank you Chris.... all our 💕 to you! 👊🏻
Thank you so much Chris!!! 😀😀
Get out of my head Ninja! This is something I’ve wanted to try for a while!
HAHAHAH Creeping in there... better not to say what else I found inside that head! 😂😂😂
Salty Tales 🤣🤣🤣
Comparison Cooking 🤣🤣🤣🤣
Doing a salt brine you should be doing for at least 1 hour for best results
I did tested that before and 1 hour makes it very salty, there is no way you can remove the salt from it by just rinsing it.
People so 24 hour brines all the time. Just rinse, and no need to salt afterwards.
Ninjas cooking is alot easier to tried at home than SVE. No crazy and expensively equipment just a normal kitchen and the fesire to do it
Simplicity is key brother... some times you want to see some expensive stuff but normally you have to keep it simple! 😀😀
Yup. I'm tired of the crazy expensive stuff on SVE and GF. It was interesting at first, but I'm tired of it.
@@SaltyTales expensive food yes like wayu kobe the pork I forgit the name yes but not the equipment
Awesome...man those steaks looks freaking delicious.
There was no need for brining those babies... all in the name of science! 😂😂
Ray Mack's Kitchen and Grill They were Ray! Thank you 👊🏻
I wet brine my chicken for 1 hour before cooking. Never done steak to expensive for experimenting.Cosmo @ SCA events dry brines his competition steaks. Nice to see you guys giving it a blast now I have to try it
I do recommend it, maybe not on nice steaks but any choice and under steak will make it a lot better!
Simon Park give it a shot Simon you’ll love it! Thanks 👊🏻✌🏻
Not all soy sauce is created equal. I prefer silver swan made in the Philippines. However, mushroom based soy sauce is also delicious. Maybe a soy sauce review is in order.
I think we can do that! 😜 Love the idea!
Good idea.
Really love the camera work on this one, the sounds were also awesome to include! Super high quality!!
Thank you so much Zack! Improving every day brother!
Ninja and Guga, the Kings of steaks!!
I Gotta try my own wet brine steak now...after washing off the brine still need to add salt before grilling?
Yes i added all the spices after I wash them up. Let me know if you try it! 😀
Ninja has a vibrant enough personality for his own channel. The grilling looks tasty man!
Night Owl Thank you so much Night Owl! 👊🏻💕
Another great video!! Thank you for providing such great content.
Thank you for the support brother! 😀😀
Wow! I would have thought the dry brine. Interesting! Thanks for the video guys 💕
I was taken by surprise too. very interesting! Thank you so much! 😀
Sandi Blythe Thank you so much Sandi, give it a shot! 👊🏻💕
Your dynamic with Mrs. Ninja is 🔥. Keep up the good work bro!
Thank you so much brother!
mattonthewater Thank you matton 👊🏻💕
Maybe try again with the salt, then make a salt water one using the same amount of salt as the dry one. That might be a more accurate comparison. Soy-sauce has a lot of other things going on in there besides just salt only. I personally would love to see a dry brine comparison of sea-salt and hickory smoked salts.
Based on my knowledge those are the easiest and most typical ways that we all use in the kitchen to brine meat... But I like your idea! 😀😀😀
@@SaltyTales I totally agree.. It's just an idea for strict dry salt brine vs. wet salt brine. I'd bet there would be a real difference. No soy sauce needed. I'd just measure they dry salt amount. Add that same amount of salt to water that matches the amount of soy sauce normally used. Dissolve the salt and wet brine the steak as usual. Just a thought for the salt series. Love seeing you guys every week. Keep up the Love! XOXO
What the absolute hell. Why did I have to search something as abstract as a wet brined steak to stumble across your channel 😂
Not really a dry brine versus wet brine. To be fair, the wet brine should have been ¼ cup salt in a quart of water (sugar is sometimes added as well, but I would keep it dry salt to wet salt in this case). Soy sauce is more of a marinade and brings all kinds of great flavor to the party besides just salt. Still, love the channel, love you and the Mrs.!
I compared the 2 most simple and used ways I know. As you said there is a lot of difference between soy sauce and salt and it also depends on the type of soy sauce... I guess that is something else to try. Thank you so much!
Awesome stuff guys, thanks for the comparison! 😃👍🏻👍🏻👊🏻👊🏻
Fred McIntyre you’re welcome Fred! Glad you like it 👊🏻✌🏻
Thank you so much Fred!!! 😀😀
What spices do you use??? After the brining.
Yay I came out. I’m down to go there buy a nice Waygu for you to make a video. Love you guys 🔥🔥🔥🔥
David!!! Congrats brother!! 😀😀😀 if you are coming down to SoFlo let me know!
david vargas BRAAAVO! David 👊🏻💕
When I go to Florida the waygu it’s on me 🔥🔥🔥
What did you season the steaks with.
I’m glad you did this experiment because we are going to be hooked on that smoked habanero salt for a while. Last night we had a filet and a porterhouse over some Fogo..🤤😋
Dawn Marlin’s Sugar Shack sounds like the perfect combo filet, porterhouse and Fogo! Yummm 👊🏻✌🏻
Nice! That habanero salt it AMAZING! 😀😀 Thank you so much Dawn!
The next awesome test. Maybe for the flavour it would be a good experiment to make a test with soya sauce and teriyaki sauce 👍👍👍
That would be a good test on chicken... I think beef wont do good with teriyaki sauce... Only one way to know! 😀😀😀 Thank you so much brother!
That looks very good. Nice presentation too. 👍
Thank you so much brother! 😀😀
Gotta finally get that lion Ninja!!! I wanna see if lion lives up to expectation
HAHAHAH We need Udi to hook us up with some lion meat! 😀😀
Can you taste the sauce in the wet brine?
Not at all!
Great video Ninja!!!!!!!!
Thank you Eddie! 😀😀
Great video! I find that brining individual steaks kind of does make them more vulnerable to heat cause it loosens up all the meat fibers. I found that by tying a butcher string around the cut and pressing the meat together will help keep things from overcooking. I'm surprised that you needed to season with salt after brining.
There was no flavor after the brines were removed and that is a great idea I may try soon! 😀😀 thank you so much brother!
@@SaltyTales I just assumed that it stays behind after you rinse it off, but you must have have been very thorough with cleaning it off. No worries, happy eating! ;)
I pick number c which is both on my table. Yum
Hahahha tricky Jbe! 🤣🤣🤣
Jbe #17 🤣🤣🤣 good one Jbe 👊🏻✌🏻
Why it's soy sauce not just salt water?
Man, that much salt was probably a month's salary for a Roman soldier way back when.
always liked wet brine better myself too. Yum!
It look like it s better! Thank you so much!
I love this channel!
Ok you loved the 24 hour brine before with salt and not so much the shorter one so it makes sense the wet brine would be better
One thing in brine and another thing is to just add salt but I most say it did took me by surprise, I was expecting the dry brine to work better.
The dry brine needs more time than 20 minutes. I needs a few hours and to be on a wire rack so the moisture can leave. That would be a better test 😢
Nice
Thank you so much! 😀
Experiment On Thank you Experiment on 👊🏻✌🏻
its almost 12 midnight here in , planing to sleep but when this pop-up , i said oh yeah!! 😁. nice hair mrs ninja 😎
HAHAHAH Just 12 more minutes! 😂😂 Thank you so much brother!
Salty Tales yeah! love to watch it brother
Jer Jer Thank you so much Jer Jer 🥰
Has anyone tried a more traditional wet brine with steak? like salt water with brown sugar and bay leaf?
I knew number b was going to win. Another great video
Richie Nganga Team B 👊🏻......Thanks Richie ✌🏻
HAHAHA Thank you so much el mio!
For "Cheap" steaks...Wet Brine with Dales Steak Sauce/Marinade. BEST EVER...for me and my peeps any way. For better steaks(quality/not price) Dry Brine...its hard too beat! The Dry Brine draws out moisture which is why you see the deeper Red. It also works great for tenderizing of Wild Game Meat, like Venison and Buffalo and Elk! FYI! Might work with Lion or Hyena? Dont know...so just guessing🤣🤣😎
HAHAHAHH We need some lion or hyena meat to test! 😂😂😂😂 Thank you so much Adam!
@@SaltyTales You realize...Old Mountain Men/Trappers said that Mountain Lion was some of the best meat on the Planet? Then again sailors believed in Mermaids and historians think they were talking about Manatees.....This could very well be an in-appropriate punchline in the making 🤣🤣🤣 But I agree...LION LION LION YEESSSS
I'm a bit late to replying to this but I've been on the road working and this is a really nice experiment and tell Miss ninja I like her new hairdo it looks great thanks for the video keep the good video coming
BBBYpsi Thank you ☺️💕
"Number B"... LOL
But! Thanks for the video, got a NY strip calling my name that I'm going to wet brine!
Yay, I'm not at work! But now I need a steak?
Hahah go get one and bring me some! 😀😀
DayRider76 me to DayRider 😂👊🏻
What about add some garlic thyme and onions on the wet brine??
“Number B”
Does this soy sauce brine works well on pork? I kinda messed up last time I brined pork with the salt levels..
I've used soy sauce to make the pork skin crispier... But I never tried it in the meat.
@@SaltyTales I'll try next time but that should make a good video: brine for pork.
Yes. I do a sous vide with pork tenderloin and marinate in soy sauce, sugar, garlic powder, and ginger. It's one of my favorite meals.
Did you get a new camera? The camera quality looks better than your previous videos!
How about testing time for brine.... eg 1 day, 2 day and 3 days....For both chicken and steak.
Maybe a simple brine, A mixture of water, 2 bulbs of garlic and 1.5 inch ginger, 1 tbsp soy sauce andf salt.
Brine has to cover mear completely.
I tried it with chicken and 2 day brine tasted delicioussssss!!!!
Neat experience! Thanks for sharing! 👍🏻
i would love to see a reunion episode. where ninja, mrs. ninja, mau mau, guga, and angel all make a dish. would be awsome to see XD
Ms. Ninja losing weight? Good for u!!!! You look great!
Jacob Stehly Thank you so much Jacob! ☺️💕
When are we gonna see lion meat?
We need some lion meat man! At least hyena meat.. something! 😂😂😂
Mr D 🤣🤣..... we can get iguana meat 🤣
@@SaltyTales Man I found that. It's just a little pricey lol
You guys are great. By the way...A and B are not numbers!! It’s not number a and number b. It’s number one and number 2 or letter A and letter B. Come on people!!!!
🤣🤣🤣🤣 it is an old joke! 🤣🤣
Ahhh!! Ok. I knew it had to be something. Now it makes sense and is funnier!
What cut of steaks are those?
Another great video
Thank you so much Jeremy!
Jeremy Smith Thanks Jeremy 😉👊🏻
Love this video no way anyone could watch this video and feel SALTY afterwards lol the pun never gets old. Interesting fact apparently soy sauce is the key to making really good scrambled eggs maybe next time you do this leftover steak and eggs for breakfast.
HAHAHA Interesting results I wasn't expecting either! No eggs for me please! 😀😀
Hey ninja, awesome video. Can you add the music playlist. Great background music!
I have the music in another drive but I will. Thank you so much!
Great video Ninja. I was surprised that the steaks were not salty considering the brine and salting after cooking as well.
On a more serious note, I am willing to start the gofundme campaign for your bail money if you go ahead and get that lion meat.
HAHAHAH that is AWESOME! 😂😂😂 Thank you so much brother!
bill blass 🤣🤣🤣🤣👊🏻
Hey ninja, nice video!!
Is there a weighted amount for the salt/soy sauce?
jimmy hendrix Thank you jimmy 👊🏻✌🏻
No really... I just added it as i saw fit... Ninja stuff! 🤣🤣 thank you so much brother!
Number B? I learnt nothing in school I had no clue b is a number... I'm going to yell at my teacher tomorrow
Great video idea as always Mr.Ninja keep up the deelicious work😊
Thank you so much Jacob!
I think having a hot sauce marinade comparison would be interesting and tongue taco's of course!!!!!
Gabriel Jimenez Oh yeahhhhh Gabriel! 👊🏻
HAHAHA I love tongue tacos! That is coming! 😀😀
@@SaltyTales Last dab from hot ones has been my favorite on the bottom bun of a cheeseburger for a while. Try it on a taco!
@@SaltyTales I can't wait!!!
Love the new hair, Mrs. Ninja!
AnonymousHippopotamus Thank you so much 🥰
I bet mrs ninja heard affordable and let out a sigh of relief lol. no wagyu prices in this video.
Burris Streaming 🤣🤣 you got it Burris 👊🏻
HAHAHAH no wagyu prices! 😀😀😀
What is the reasoning behind Kosher salt for dry brine vs. Flake salt (which you used prior to cooking). Genuinely curious - and how do you make sure the steaks aren't *too* salty? (I made "too salty" steaks once. Very disappointing)
7:40 so... which is which? Guga puts a subtitle telling you what the steak is while eating. Which is number A and which is number B?
I will try the Salt Brine this week. Thank You for Making this Video. It is entertaining and informative !
Same temp on both the soy might have changed the color more then you thought and mrs ninja your hair looks nice and ninja i guess yours is ok to lol
Max Capone 🤣🤣👊🏻......Thank you so much Max 💕
B is my favorite number.
BUEN PROVECHO Mr and Mrs Ninja 👊🍻
shingetterrobo Gracias! 👊🏻
Muchas gracias hermano! 😀
Epic video as always brother.. And of course this video(like every video) it's DEEEEEEEEEEEEEEEEEEEEEEEEEEEEELICIOUS BROTHER AND SISTER.... Oh and Ms ninja nice haircut!!!! 😊👌🥩🥩🥩
Shadow Wolf 😂 ...Thank you so much Shadow Wolf! 👊🏻💕
HAHAHA Thank you so much brother! I agree with you 1000%! 😀😀
Great experiment. But what makes soy sauce a good competitor "seasoned water"? Cause this looks to me more as a marinate than a wet brine.
For a marinate it’ll have to be there for longer time, also marinate normally includes more than one ingredient...
@@SaltyTales so what makes soy sauce a good competitor "seasoned water"?
Nice video always top notch!! Hey Mrs. Ninja I can't help but to notice you looking fit 👍. What have you been doing? Gym or a special diet? Maybe you should drop a series on your secret to getting fit!! I'm trying to get fit too but it's hard especially watching these videos. 😆 🔪 🍖
DominiKing INC. if you want to check out my Instagram #ninja.mrs I’m posting all my keto recipes, no need to stop eating DEEEEEELICIOUS STEAKS! I’ve been on keto for 43 days and lost so far 16 pounds 😱......love it in.....Thank you so much for your complement Dominiking 👊🏻💕
@@mrsninja3783 wow that's great I will defiantly follow you on IG, keep up the good work!!
DominiKing INC. ✌🏻💕
Mrs Ninja is getting beautiful! 😀😀 thank you so much brother!
Light Soy Sauce v Dark Soy Sauce would be interesting Ninja’s, Light Soy Sauce is much saltier, great video again 👌
That is a great idea! I'll give it a try! Thank you so much!
Wait, light soy sauce is saltier than regular? Are you sure about that?
Did the wet brine one taste like soy sauce?
Not at all. it tasted awesome!
Ninja I already knew the wet brine was going to work
Was about to get ready for work now this notification popped up...I'm going to be late because of you Ninja lol. Everybody spam sous vide everything instrgaram #BRINGBACKNINJA
HAHAHA Blame it on the ninja! 😀😀
JPWiLL 1989 🤣🤣🤣🤣👊🏻
Just a curiosity question. Do you cook it to medium or medium well?
medium
@@SaltyTales gotcha, couldnt tell so well on camera. Tx :)
try cooking your steak with soy sauce, just a few drops on each side when it's cooking will provide a lot of flavor. just cut back on the salt when you do as it's salty.
That is a great tip! Gotta try it!
@@SaltyTales I actually like to put a light coating of balsamic vinegar on my steaks before cooking. I love the added flavor.
Deeeelicious!
Hahha that’s right baby! 🤣😀
Alanas Burdulis Oh yeah it was Alanas 👊🏻
Hey ninja
Hey Domingo! 😀😀
Domingo Alabaso Domingooo! 👊🏻✌🏻
Great test, now we know about the tenderness which one had the best flavor. I would guess #B
Flavor was very similar on both, there were both so beautiful! 😀😀 Thanks for the question brother!
Nija nice vedio I'm actually surprised by the results... I missed how long you brained it
both were 20 mins and well rinsed after that!
“B” is a letter not a number.
🤣🤣🤣
Mrs Ninja I’m assuming you guys and ladies do it purposely 😂
mrhanky5555 👍🏻
Mrs Ninja thanks for the great content. All the experiments really help me a lot.