If you have time, you could brine meat then no need for extra salt. On Sat, 30 May 2020, Immigrant via Cookinginthedark wrote:
> Date: Sat, 30 May 2020 21:24:14 > From: Immigrant via Cookinginthedark <cookinginthedark@acbradio.org> > To: cookinginthedark@acbradio.org > Cc: Immigrant <immigrant...@verizon.net> > Subject: [CnD] Salt makes meat tougher? > > 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). > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
