I think I remember hearing something about the meat searing better if you don't add salt.... Or was it the other way around?
2006-12-30 06:47:18 · 7 answers · asked by achshah!!!!! 2 in Food & Drink ➔ Cooking & Recipes
I've done it both ways and the meat turns out just fine
2006-12-30 06:50:08 · answer #1 · answered by allisoneast 4 · 0⤊ 0⤋
Before. No contest. If you salt and season it before you sear it the flavor will be on the inside which means it will be all thru the meat. If you wait until after then the meat will have to be cut right so as to provide a proper amount of seared vs internal meat.
If it is a small roast(2-5lbs) then it doesn't really matter actually. But if you're talking about a big ole hunk o' meat it will be better if you do the seasoning first.(10-40lbs). The searing will lock the seasonings in and they will be better distributed.
2006-12-30 14:57:57 · answer #2 · answered by your_name_here 3 · 0⤊ 0⤋
Don't add the salt until AFTER cooking the roast, salt draws out moisture in meat, therefore your roast will be dry if you put salt onit before it cooks.
2006-12-30 14:51:06 · answer #3 · answered by Common_Sense2 6 · 0⤊ 0⤋
After....adding salt before will dry the meat out quicker!
2006-12-30 16:30:33 · answer #4 · answered by ladyscorp_74 2 · 0⤊ 0⤋
Either way is fine, however salt slows down the browning process.
2006-12-30 14:52:58 · answer #5 · answered by ? 4 · 0⤊ 0⤋
I've seen one TV chef just throw sea salt into the pan when it was hot. I think it was Jamie Oliver.
2006-12-30 15:01:22 · answer #6 · answered by Lyn 6 · 0⤊ 0⤋
add the salt later.
2006-12-30 14:57:59 · answer #7 · answered by Chef Bob 5 · 0⤊ 0⤋