I was surprised to read in a recent message that salt supposedly would make cooked meat tougher. From my own experience, I can say with certainty I don't find it so. I cook beef, pork or poultry in the oven, and if I don't season the meat with salt, it is usually because I bread the meat and there is enough salt in the breadcrumbs or other breading ingredient. But if I am not breading the meat, salt is the very first seasoning I use. And I try my best to cook any meat to the well done stage. However, I rarely, if ever, found the finished product to be too tough, and if it came out tough, I would probably blame myself for overcooking before I blamed any of the ingredients. I cannot imagine not including salt in one form or another (by itself or in a breading).
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