How much salt should I put on meat before I cook it?

Answer 1

Here's my two cents: I never salt meat before or during cooking. I surely will shrink the meat and draw out juices. However, unless you are only cooking for yourself, I consider those that dine with me. Some people have salt-restricted diets, while others may not have the same taste levels for salt. And unless, one enjoys raw meat, it's difficult to salt the meat to the exact taste level, hence the possibility exists of too much salt. At the table, one can always add a bit more according to taste, but you can't take-away salt added during cooking.
Also, any left-overs bode better when salt has not be cooked into the meat. Especially when freezing left-overs. I have found a myriad of seasonings, flavors, ehancements that absolutely make the dish - salt not included - it can be added at the table; although I've almost never seen any of my family or guests salt my creations. But then I don't just fry a pattied piece of hamburger meat. Add something to make it different and tasty - the salt won't be missed. (your blood pressure with thank you too)

Answer 2

I say no salt is best. Putting salt on meat will shrink the meat. If you would like to season your meat the use an onion. I believe that is the best. Also there are things like Ms. Dash with no salt to season it, even garlic or onion powder has no salt. You can even use some kind of rub that has no salt. The choice is yours.

Answer 3

I watch the Food Network religiously and there isn't a chef on any of their numerous shows that recommends NOT salting meat before you cook it.
I love to cook and depending on the meat and its cut, you'll want to usually generously season your meat before you cook it.
The only things I wouldn't salt first are hams, bacons and mushrooms!
If you sear the meat first, ie high heat to begin with and let it sit for a few minutes, then turn and turn down the heat, you'll sear in the juices and it will be wonderfully seasoned.

Answer 4

None at all as it will make it tough and draw all the juices out of it.
Season before cooking if you like, but never salt. Only use salt after cooking.

Answer 5

Depends on the meat. I wouldn't add any, taste the meat when its cooked and then add salt if need be

Answer 6

it's best to not put salt on meat,especially if it's beef.. it causes it to shrink. Wait till it's cooked and then season your meat.

Answer 7

I personally like to dunk it in rock salt and shake all of it off. It adds just the right taste. For chicken, I use regular adobo.