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Had a line cook tell me something about salt that totally flipped how I season steak at the pass
He said, 'Salt isn't a flavor, it's a timer, you want it to pull moisture out and then draw it back in,' which made me realize I was salting too late and getting a gray crust instead of a good sear, so now I salt 40 minutes before service instead of right on the grill, has anyone else experimented with timing their salt this way?
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irisw7328d ago
Wait, does that mean I've been doing it wrong for like ten years and my steaks were just crying out for help? I always thought salting right before cooking made sense, but now I'm worried I've been serving sad, watery meat. Maybe I should just stick to ordering takeout and let the pros handle the timer thing.
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eric_murphy3628d ago
Honestly, is this really that deep though? @irisw73 I bet your steaks were fine, people get way too hung up on this stuff. Ngl I salt right before cooking sometimes and it still tastes good.
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