You always do it wrong! Juicy and tasty meat - the trick is in the correct salting time according to the type of meat City Magazine

Proper salting of meat is an art - discover why steaks are salted only at the end and when it is important to do it earlier.

Salting meat is more than just adding flavor – it's a process that can significantly affect the end result. Although it is common knowledge to salt meat before baking, there are exceptions where it is best to leave salting for last. This is especially true for steaks, where the wrong moment of salting can result in less juicy meat.

Steaks: Salting at the end for a perfect taste

When preparing a steak, it is crucial to add the salt at the end, just before letting the meat rest. Why? During baking, we want a caramelized crust to develop on the outside of the meat, which retains the juices inside. If you salt the steak beforehand, the salt draws the moisture to the surface, which can prevent that delicious crust from forming. As the steak rests, the salt penetrates the surface and adds the perfect flavor without affecting the juiciness of the meat.

Other cuts of meat: When to salt first?

While steaks require salting at the end, other cuts of meat are recommended to be salted before cooking. Cuts such as pork ribs, chicken breasts, or larger roasts benefit from long-term marinating, where the salt helps break down proteins and retain moisture. Here it makes sense to salt at least an hour before baking or even overnight.

Why is it important to know the difference?

Proper salting is not a universal rule; it depends on the type of meat and the method of preparation. The wrong moment of salting can lead to dry meat or prevent the formation of that delicious crust, which is so appreciated in steaks.

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Additional tips: Use of salt and other spices

Regardless of the salting time, it is also important to use the right type of salt. Coarse sea salt or salt flakes are great choices for finishing steaks, as they add texture and flavor. For other cuts of meat, salt can be combined with herbs and spices, which will contribute to a more complex taste.

Conclusion

When it comes to salting meat, knowing the right technique and timing is key. Steaks require special attention and salting at the end, while other cuts of meat do best with longer marinating. Understanding these differences will allow you to prepare perfectly juicy and delicious meat every time.

Meat preparation is an art that requires knowledge and experience. By following the correct salting techniques, you will always achieve excellent results, regardless of whether you are preparing steak or other cuts of meat.