Salt doesn't belong in the marinade - that's a rule of thumb you hear over and over again.
But is it really true?
Tender meat, deliciously seasoned and finely grilled - the thought makes many amateur cooks' mouths water.
An important part of the preparation: the marinade.
What used to only serve to make the meat more durable has now developed into a real art form - and opinions can sometimes drift quite apart.
So it is always the subject of discussions whether salt belongs in a good marinade or not.
For some it is a clear no-go, as the salt draws moisture out of the meat and makes it tough.
Others swear by it because it makes the grilled food really juicy.
But what is right now?
Seasoning the grilled food: What you should consider when marinating with salt
In fact, salt extracts the water from all the food it comes into contact with, as Proviande, the branch organization of the Swiss meat industry, explains on its website.
The process behind this is called osmosis.
For example, US chef Brad Leone warns Bon Appétit
magazine
against using too much salt when marinating - it would affect the taste and dry out the meat.
The industry portal
Readers Digest
also advises using salt sparingly and preferring to add more seasoning when grilling.
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A delicious marinade makes the grilled food really tasty.
© Norman Krauss/Imago
However, many seem to ignore one aspect, as Proviande informs: After the juice has escaped together with the dissolved salt, it is sucked in again and migrates inside the food to be grilled.
This intensifies the natural flavor and loosens the muscle fibers in the meat, making it more tender.
All you have to do is be patient and don't add the salt just before grilling.
According to Proviande, large pieces of meat in particular should be marinated for several hours so that they become really juicy.
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Salt when marinating: yes or no?
Ultimately, you have to decide for yourself what tastes better to you.
If you are unsure, just try both methods – with and without salt.
However, it is important that you give the marinade enough time to soak into the meat before it ends up on the grill.
List of rubrics: © Norman Krauss/Imago
