Salt in boiled meat
Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is to be discarded, how much salt will be left in the meat?
Best Answer
Short answer: Not really.
Doing some armchair math, you have two liters of water and 55g of salt, which is about 0.25 liter. That gives you 12.5% the amount salt as there is water in your original solution. The logical solution would be to then cook the meat, then measure the quantity of salt afterwards, right?
However...
That would assume that the absorption and dilution were one-way, i.e.: water-to-meat (as in reverse osmosis to filter water, for instance). In reality, it goes both ways.
The meat, while cooking, will release blood and other body fluids (like oil from the fat) which also contains a certain amount of sodium, and so your post-cooking solution will be "dirty" and that makes it nigh-impossible to get an accurate reading of how much sodium was absorbed vs. released.
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Do you add salt when boiling meat?
Boiling water does not remove sodium or other nutrients, in fact, the process increases the salt concentration within the cooking vessel. When water comes to a boil it starts to evaporate thereby reducing the volume of water in the vessel.Does boiling reduce salt?
Over the years, we have found that salting improves the texture and flavor of nearly every type of meat. Salting helps proteins retain their own natural juices and is the best choice for meats that are already relatively juicy and/or well-marbled.What does adding salt to meat do?
yes it dries the meat out and shrinks it down thus making it drier and tougher.. you should reserve salt until the final steps and the last 15 or so minutes of cooking basting etc...Whole LAMB Cooked under a thick layer of SALT high in the mountains! Village life
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