Turn $5 steak to $50 steak with salt
Salting things a while beforehand so the salt penetrates it is a good idea in general. You're supposed to do that to basically any savory food, including chicken, meat, eggs. For big things, like prime rib roasts, you salt it a whole day ahead.<p>So, this guy compared wrongly-salted expensive steak to correctly-but-very-heavily-salted cheap steak. Unfair.<p>Also, in general, expensive steak isn't expensive because it's aged. Aged steak is expensive, but the difference between cheap and expensive is more commonly just which part of the cow it is. Filet mignon is a happy tender fatty underused part of the cow. Also, not very much of it per cow.<p>A good recipe for chicken:<p>Turn your oven on high (450 if you have ventilation, 425 if not).  Coat a 3- or 4-pound chicken with coarse kosher salt so that you have an appealing crust of salt (a tablespoon or so).  Put the chicken in a pan, stick a lemon or some onion or any fruit or vegetable you have on hand into the cavity.  Put the chicken in the oven.  Go away for an hour.  Watch some TV, play with the kids, read, have a cocktail, have sex.  When an hour has passed, take the chicken out of the oven and put it on the stove top or on a trivet for 15 more minutes.  Finito.<p>From <a href="http://blog.ruhlman.com" rel="nofollow">http://blog.ruhlman.com</a>