This is how it always happens - live and learn. At the age of forty, I found out that I, it turns out, did not salt the meat correctly.
Well, it happens. We all make mistakes... Hmm.
By the way, I will not say that I (or any of the eaters who used what I cooked) had complaints about my method of using salt in meat dishes.
The meat, if it was baked or fried, I salted immediately before cooking - for five minutes, maximum - for ten. And adding salt after cooking I do not really admit - for many (those who consume a lot of salt) it is not the best option. Because then meat is obtained - separately, salt - separately and not everywhere.
And then at one of the master classes I was told: the meat must be salted for thirty forty minutes before roasting or baking.
Because the alignment of the interaction of salt and meat is as follows:
- During the first five minutes (a little more, a little less), the salt begins to draw juice from the meat
- After about ten minutes, a brine is formed from salt and meat juice
-In about twenty minutes this brine begins to be absorbed into the meat back, and the myosin protein is soluble in salt solutions - gradually dissolve, which, it seems, increases the water-holding capacity of muscle fibers.
As a result of all this, after frying or baking, we should get more juicy meat. This theory is very common among those who love to cook steaks.
And, on the one hand, everything is quite logical. They use these properties of salt if they want to make the cutlets juicier - if the minced meat is salted, and then put in the refrigerator for thirty minutes, the flies will turn out to be really juicier.
But!
There we are talking specifically about minced meat - finely chopped meat / The mass of the pieces is extremely small, and the total the surface of these pieces is very extensive, and therefore the minced meat can release juice and absorb the resulting brine efficiently.
And if we have a large piece? The processes slow down here ...
In general, I decided to try it all the same. All the same, the ambassador (just longer in time) is used in the sausage industry, so it makes sense to salt the meat in advance.
Salted a piece in forty minutes (there was a pork neck), then baked it.
I did not see any difference in juiciness. To the taste too... Perhaps I have such an unassuming taste, perhaps on fatty meat (which contains less moisture than lean, oddly enough) - the method does not work very well, and, perhaps, the time that should go from pre-salting to heat treatment should be adjusted depending on the size of the piece and the density itself meat.
There is a lot of controversy with salting meat before cooking, especially around steaks. But there was no consensus whether the preliminary ambassador was working or not. I suspect a lot of variables have to add up correctly to get an evenly salted perfect chunk.
So I made a conclusion for myself - it makes no sense to worry about whether we salt the meat correctly or not.