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Adding Salt To Your Raw Meat
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TOPIC: Adding Salt To Your Raw Meat

Adding Salt To Your Raw Meat 3 months, 1 week ago #6960

In fact, if you do it right, meat Cigarettes Online Free Shipping that is salted before cooking can be much juicier and more succulent than meat that isn't salted!

So who's right? Is it the people who say don't salt, or the old-fashioned cooks who say you SHOULD Cheap Cigarettes Outlet salt? They BOTH are. The issue isn't the salt. The issue is WHEN you should apply salt to raw foods, especially meat, poultry, and fish.

The basic rule is, if you're going to use salt, do it early. Never apply salt to meat right before you put it in the pan or on the grill. Salting at the last minute will definitely pull juices out of the meat. It will toughen and dry out the surface of the meat, without adding any extra flavor to the inside.

But Wholesale Cigarettes Online if you salt your meat early - even a few days before cooking - you will be pleasantly surprised at the results! Many old-fashioned cooks, especially chefs who were trained in classical French or German methods, salt their meat well in advance of cooking. They sprinkle salt evenly and lightly over the meat as soon as it comes into their kitchen. Then they wrap it carefully, and refrigerate until it's cooking time.

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