Salting meat before simmering
Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time. How is that different from browning, then adding the same quantity of salt and pepper to the liquid, either at the start of simmering or at the end?
Best Answer
There has been quite a bit of back and forth among chefs on whether to salt meat well-before cooking (up to 24 hours) or immediately before cooking. You might find this interesting. The article points out, according to Harold McGee, that a large amount of salt (typically the amounts used for curing) does indeed draw out moisture, however, the small amount of salt used for seasoning allows the cell structure to retain water. The author goes on to test several proteins, none of which are stew meat. My interpretation of this work, for your situation, would be to salt ahead of time. Further, I might try two batches of stew, one where I salted the meat 24 hours in advance, and another where I salted immediately before browning. Why not add the salt later? Well, I think you have a greater chance of drying out your stew meat if you don't salt first.
In addition to salting the meat, you will want to adjust the seasoning of your stew at the end, as water will evaporate and the flavors will concentrate. Seasoning is generally not a one step process.
Pepper is another story. Some people have an aversion to the flavor of cooked pepper, which can take on a bitter note. In this case it can be added at the end of the cooking process.
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Quick Answer about "Salting meat before simmering"
Salting meat draws out some of the water content. It is actually also good practice to pat dry the meat before searing. This lets you get a better sear on the meat. Overly moist foods will release their water into the oil when cooking and the water will start evaporate steaming your meat (which is not what you want.)Should you salt your meat before cooking?
Why It Works. Pre-salting the meat seasons it fully and gives enough time for any juices drawn out by the salt to be re-absorbed, guaranteeing better browning later. Flipping the steaks back and forth as they cook maximizes browning while minimizing an overcooked layer under the surface.Why shouldnt you salt meat before boiling?
Adding salt at the beginning of cooking gives it time to migrate into the pieces of food, seasoning them throughout. Meanwhile, if you add salt only at the end, it provides a more concentrated, superficial coating that immediately hits your tongue.Should I salt the meat before browning?
Traditionally, when browning meat, chefs skip the addition of salt because the salt draws water out of the meat's surface through osmosis. If, for example, you were to season a steak just 10 minutes before grilling, beads of moisture would appear on the surface, eventually forming a shallow puddle of juices.How long should meat be salted before cooking?
The ideal time to salt your meat is 24 hours before cooking, though dry brining can start as close as two hours before placing your meat on the heat. Simply apply \xbd to \xbe teaspoon of salt per pound of meat, spreading evenly over the entire surface. Place your meat in the fridge right after applying the salt.How to Season Steak Experiment - When to Salt Your Steaks, INCREDIBLE!
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Answer 2
They are done for unique reasons
Salting meat draws out some of the water content. It is actually also good practice to pat dry the meat before searing. This lets you get a better sear on the meat. Overly moist foods will release their water into the oil when cooking and the water will start evaporate steaming your meat (which is not what you want.)
You pepper the meat (and other spices too) because cooking the meat in oil with them on the surface will cause them to activate and flavor your meat. What I mean is if you add pepper (and some other dry seasonings and herbs) to hot oil it 'blooms'. Adding it to water does not achieve this effect nor does it directly impact the meat.
When you add salt and pepper to the liquid you are seasoning your broth (also important) but it is imparting less of those flavors to your meat.
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