Posted 06 May 2012 - 11:21 AM
Posted 06 May 2012 - 02:05 PM
So I should salt the meat cubes before food processing, and food process them into ready-for-patty state the night before I SV them?
EDIT: No, I think I will salt only before cooking, and only after grinding and forming. http://aht.seriousea...round-beef.html
Edited by HowardLi, 06 May 2012 - 02:41 PM.
Posted 06 May 2012 - 02:37 PM
Director of Operations
Posted 06 May 2012 - 03:03 PM
0.07% - Concentration of salt in unsalted meat
0.9% - Concentration of salt in blood (the difference between blood and meat is maintained by a sodium pump)
1.2% - Concentration of salt in cows milk
1.5% - Concentration of salt in food which tastes "excessively salty"
3.4% - Concentration of salt in Vegemite (an Australian breakfast spread)
3.5% - Concentration of salt in seawater
Maximum recommended Sodium intake = 2.3gm per day
Furthermore the perception of saltiness varies according to how it is distributed. If the salt is distributed evenly through the food, it tastes seasoned. If it is sitting on the surface, it tastes salted. You can get away with using less salt if you only salt the surface of the food. Proteins can bind up salt and reduce the apparent saltiness, which is why the same concentration of salt in a burger mince and dissolved in water tastes different.
You can calculate how salty your mince is going to be by using the above guide. I personally would not go much above 0.8 % - i.e. 0.8gm salt for every 100gm of mince. This makes it taste "just seasoned".
Posted 06 May 2012 - 06:12 PM
(dont measure,just what looks good,)works real good...(probably just lucky)
Posted 07 May 2012 - 11:21 AM