When to add salt to meat is a question with no definitive answer. While high concentrations of salt can lead to meat drying out, small amounts can actually improve hydration.
Many experts suggest brining the meat at least 40 minutes before cooking to achieve a juicier and more tender steak. The salt in the brine pulls water from the cells through osmotic pressure, and then this water is reabsorbed, carrying the dissolved salt deep into the meat.
Salt also plays a role in breaking down protein structures, making them more capable of retaining water molecules during the cooking process. Sprinkling salt right before cooking will season the surface without extracting excessive moisture, and applying salt after cooking can achieve a similar surface effect.
This article addresses the query “When is the best time to salt a steak?” posed by Eddie Barrett from Edinburgh.
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