Soaking Meat in Salt Water B4 Pressure Cooking
I like beef heart. I like pressure cooked meat because it is tender. My pressure cooker book says - and I quote - "Remove skin and soak in cold salt water for 15 minutes".
Well! Why in h*ll should I soak the skin?
Anyway presumably they mean soak the skun heart and just how much salt should I use? Also just what does this accomplish?
After browning the heart it says salt and pepper to taste. Well how do you judge that after soaking the stupid thing in salt water?