There are a few different ways of putting flavors in meat, what do you usually use? From what my mom and YouTube taught me, you should use baking soda, soy sauce, enough water, oil, maybe also an egg yolk for beef, and for chicken you should use vegetable like carrot, soy sauce, corn starch, and oil.
Then I heard of "aging" beef into steak for days if not weeks, about 10 years ago, and it sort of gross me out at first but I am ok with this process now. I also have been told not to wash chicken but instead just add dry rub before baking them (garlic powder, onion powder, salt, pepper).
What is your go to way for seasoning / marinade / dry rub?
Then I heard of "aging" beef into steak for days if not weeks, about 10 years ago, and it sort of gross me out at first but I am ok with this process now. I also have been told not to wash chicken but instead just add dry rub before baking them (garlic powder, onion powder, salt, pepper).
What is your go to way for seasoning / marinade / dry rub?