I see no reason to brine meat. -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, May 30, 2020 11:56 PM To: Immigrant via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Salt makes meat tougher?
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 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
