If this has already been posted, my apologies, but a quick search didn't turn it up. Nice to see someone such as Bittman advocating grinding your own meat (and calling non beef-burgers "sausages in burger form").
So I have been trying to cook more middle eastern food, primarily Israeli (which is an amalgam of Europe and the mid-east) and was curious if anybody had any recommendations for great cookbooks on the middle east.
I am particularly interested in Israel, but Lebanon, Egypt, Jordan, etc. are all cuisines of great interest and figured I would see if there is anybody in the community that happens to know of any great middle eastern cookbooks.
So I have a very nice 3lb grass fed piece of tri tip sitting in my freezer and I have been scouring the web and my cookbooks for something interesting to do with tri tip but so far it seems to be a pretty common technique of either browning it in the over or in a pan, seasoned with salt, pepper, garlic and maybe a few other things and then roasting it.
I was curious if anybody had anything interesting techniques or flavor combinations to apply to a tri tip roast apart from salt, pepper and garlic in a hot oven. Or if you really think that that basic technique is truly the best way to get the full flavor out of the roast
So I have been reading up on various roasting techniques and a few involve salting the outside of the chicken (i.e. the zuma recipe) and letting it sit for as much as three days. I am curious what happens when you salt the outside since the fat is insoluble to water and I have not been able to find anything online about this through google or briefly checking with "On Food and Cooking". People swear by such recipe but I thought that unless you are directly salting the meat there wouldn't be that much of a flavor transfusion and all that they would be getting is super seasoned skin (not that it wouldn't taste great)
From what I understood dry brining would involve salting the meat directly and letting the diffusion take place but since the skin is protecting the meat I am not sure what salting the skin actually does.
Any help would be greatly appreciated.
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