Do you love meat? Then you know all the rules of the art of spice, right? Those who know the following tips will be rewarded with a juicy piece of steak or cutlet.
- Whether meat is salted before or after roasting makes a big difference in taste.
- Depending on how you prefer to eat your meat, you can proceed differently.
- The following applies to rosemary, pepper and the like: the later the better.
Opinions differ on this question: should you prefer to season the meat in the pan before or after roasting ? Grandmas and mothers will now insist that steak and cutlet should never be salted before roasting. But that's not quite right. If you observe the following seasoning rules, you will hardly be able to save yourself from compliments - and enjoy every bite yourself.
Salt removes water from meat - how to avoid dry steak
How and when should be seasoned depends on the type of meat and your taste. The fact is: Salted meat loses water and can become dry . However, the salt takes time to work, around a quarter of an hour.
Conversely, this means that anyone who fries steak, schnitzel or cutlet in a pan immediately after salting is not expecting a dry end result. On the contrary: Salt is probably the most important seasoning in the preparation of meat and only gives it the right flavor.
For the following, more sensitive foods, however, it is advisable to swing the salt shaker only after preparation on the grill or in the pan, otherwise they will lose too much liquid and dry out:
- liver
- Seafood like scallops
- smaller pieces of meat - such as a shish kebab * skewer
Read also : Just a few minutes: With two pots, you can thaw meat very quickly .
These aromas do not tolerate extreme heat
However, you can also take advantage of the liquid-pulling properties of salt: if you salt your meat vigorously and let it work for around twelve hours, you will make it even more tender . First, the salt extracts juice from the meat, which, however, is absorbed if you wait long enough. If you do this, you should only sear the meat briefly * after it has completely absorbed the brine.
For that certain something, pepper, paprika, curry or rosemary should not be missing: However, extreme heat does no good for these flavors. Therefore, these spices should only be used towards the end of the roast.
In the video: When and how do I best season meat?
Read more : Lamb tastes too intense? You can do that .
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