If you salt the meat before cooking If Yes

If you salt the meat before cooking If Yes How many times have you heard? Salting raw meat (or poultry or fish) will draw the juices and make it difficult? I see this statement repeated in book after book, as if it were a fact. However, in old cookbooks, especially those based on European cooking techniques, salting meat before cooking is done routinely, without loss of juices. In fact, if you do it right, that is salted meat before cooking can be much juicier and more succulent meat that is not it? T salty! Then who? Right? And 'the people who say they do tons of salt, or the old kitchen, you should say that the salt? They are both. Question? T of salt. The problem is when you need to apply salt to raw foods, especially meat, poultry and fish.The basic rule is, if you use salt, do it before. The application of salt to the meat before putting it in a pan or on grill. Salting the last minute, without doubt make the juice of the meat. It will harden and dry the surface of the meat, without adding extra flavor to the interior. But if you salt your meat first - and even a couple of days before cooking - will be pleasantly surprised by the results! Many of the old kitchen, especially the leaders who have a classical French and German methods, and their salt meat before cooking. They also have a 'salt and sprinkle over the meat once it's in their kitchen. Then carefully wrap and refrigerate until cooking time. The beginning of salting is to improve the structure, juiciness and flavor of meat. He has a tendeess almost miraculous, no MSG and no tuing soft boiled. Salting is particularly good for meat is firm or hard, like the game, chewier types of steak (like skirt and flank steak), closes the roast, breast, and pot roast. But you can also lightly salt offers steaks, poultry and fish in advance. A further advantage is the salt will help keep the meat fresh and lively tasting, even after several days of refrigeration. Because this first salting work so well? Salt reacts with proteins inside the muscle fibers of the meat. Given time, it melts a little ', which makes the meat more tender. But what? The largest, salt favors the flow of moisture within the cells of meat. After the first successes of salt meat, it draws moisture. That? S for meat will be dry when you climb just before cooking. But if you take the time to penetrate the salt meat, the cells begin to absorb moisture. And because proteins are now nice and smooth, the cells absorb the salt flavor - more herbs and spices in the month of May has been added salt - deep inside the meat. So happy now that the flesh? S evenly seasoned and tenderized all together! If you are skeptical about the salting of the meat first time, do not take my word. Respected food authority as Judy Rodgers, the award-winning chef who runs San Francisco? S Zuni Cafe, has a section on the beginning of the salting of meat and other food in it? Zuni Cafe Cookbook. It is in all the chemistry in detail. But believe me, it is not necessary to understand osmosis cells to obtain the benefits of TENDERIZING salt. Just try this method of treatment once at the top, and you will be surprised what you like meat. He won, and you? T see your guests with his meat with the salt on the table, because the meat is gently flavored with salt throughout. In fact, if you are watching your salt intake, salt lightly, but from small, one can often superior taste and also eliminate the need to add salt to salt table.How to use? That? It is a matter of taste. Start with very small amounts. Sprinkle the minimum if you use the meat already cooked. I use about 1 / 4 c. Tea salt per pound of meat, but need less thick and thin cuts such as roasts reductions, you may need a little 'more. Go slowly at first, and finally you? Ll get the block it. Two other tips on salting early. First, the hydrated salt and tenderize the meat to room temperature more quickly in the refrigerator (do not worry about the meat with salt, if it is being frozen, it is l? Adequate). Thus, cold fridge, you must first do the salting. Second, the poultry has no need of salt until the meat and fish in May only need a couple of hours. You can also add seasonings of salt. One of my favorite steak seasoned salts is very simple: a tablespoon of regular sea salt, 1 / 2 tablespoon sugar and 1 / 2 teaspoon Hungarian sweet paprika. Mix these three ingredients, then lightly sprinkle on steaks, individually wrapped in plastic wrap in good quality, and refrigerate until you're ready to cook. The sugar will help to understand the meat, without excessive heat, and paprika adds a subtle, warm taste and a wonderful fragrance. About the author: Emi Dela Eats Happy writing, the blog dedicated to food seriously happy. A menu consultant and test kitchen, Emi site will show you how to cook, eat and be happy, without insisting on your nerves or your diet. Check out her delicious recipes and tested advice on cooking