When to salt meat?
Posted 29 June 2012 - 03:07 AM
Posted 29 June 2012 - 04:01 AM
Posted 29 June 2012 - 04:12 AM
By the way, good question! Im interested to see other people's opinion!
Edited by rod rock, 29 June 2012 - 04:12 AM.
Right way to get to the people's heart is trough stomach!
Posted 29 June 2012 - 05:40 AM
On the other hand, if I'm cooking a skinny filet of flounder, I salt right before cooking.
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Posted 30 June 2012 - 04:05 PM
I've never salted/rubbed anything a day before or even hours before, I somewhat doubt it makes much of a difference. Whole chicken might develop a nicer crunchy skin, I don't know.
Pork I often use Dizzy Pig rubs, beef I mostly only use s&p, chicken the same. Beef might get some finishing salt on the cutting board, and lately I've made "board dressing" to put the meat on for resting and slicing (garlic, parsley, salt, pepper, olive oil - all mashed up together. Great, try it!)
There's a whole bunch of science, but personally I never found it made much of a difference to do this hours or a day before (I've tried) so I just do it when I get to it while prepping dinner.
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Posted 01 July 2012 - 04:53 AM
Salting a stew such a long time before would seem unnecessary since the meat cooking process is longer and the results are different.
ON edit, BTW, I used a flake Kosher salt from Penseys on the steaks with some fresh cracked pepper. No other seasonings were used.
Edited by Norm Matthews, 01 July 2012 - 05:04 AM.
Posted 01 July 2012 - 07:14 PM
Posted 02 July 2012 - 04:55 PM
Posted 02 July 2012 - 08:35 PM