Before moving onto 'How to Salt Meat', one of our favourite cook books here at Neat Meat is 'SALT FAT ACID HEAT'. You may have seen Samin Nosrat on her Netflix show, passionately bring her cooking to millions of viewers. Her book is a fantastic guide to understanding the fundamentals of cooking, and with the below guide, we have summarized her advice and used some great excerpts from her book regarding salting.
James Beard, the father of modern American cooking, once asked "Where will we be without salt?
Salt is crucial in any dish as it enhances the flavors of other foods; balances out sweetness; minimizes bitterness and heightens the overall balance and experience of the meal. Many people think, due to osmosis, that salt with draw water out of any ingredient, resulting in dry and toughened meat. However, with time salt will dissolve protein strands allowing the meat retain water as they cook – this is what makes meat tender and juicy!