Wondering when you should salt meat? Before or after cooking? Learn what salt does to meat , how it affects the outcome, and what the right strategy is, especially if you're a beginner in the kitchen.
Roasting meat is a process that has a beginning and an end. From the correct cutting, to the temperature and cooking, every detail counts. One of the most frequent questions that friends and customers ask us at siakos.gr – especially those who are just starting their contact with the kitchen – is:
"When should I salt the meat? Before cooking or after it comes off the heat?"
What does salt do to meat?
Salt is not just a flavoring “seasoning.” It has a real effect on the chemistry of meat. More specifically:
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It draws moisture from the surface of the meat.
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It softens the proteins and makes them more tender.
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It penetrates the interior, enhancing the flavor.
- It creates a crust, especially if combined with proper baking.
Depending on when you add it, the result can be completely different.
Salting before cooking
If you have time to plan your meal, pre-salting is a great tactic.
How long ago?
For smaller pieces (steaks, fillets): 30-60 minutes
For larger pieces (lamb shank, veal shank): 1-2 hours or even overnight in the refrigerator
What do you achieve?
Salt penetrates the interior
The meat softens and becomes juicier.
The surface dries, helping to create a crispy crust
Extra Tip: If you salt it and put it in the refrigerator without covering it, the result is even better!
The right seasoning can transform a good piece of meat into an unforgettable dish. Whether you're grilling your first steak or preparing a Sunday dinner for the whole family, don't be afraid to experiment and add your own personal touch.
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