My change of heart on when to add salt to meat

I used to salt meat just before it hit the pan, like many chefs say. After trying it a day ahead, I think the early salt makes it more tender. What do you all do in your kitchens?

3 comments

3 Comments

fiona_walker741d ago

The 'day ahead' salting trick also stops my chicken from shrinking up so much in the pan.

aaron_taylor13h ago

Honestly the fibers still tighten up a bunch, just in a different way.

the_grant1d ago

My buddy Carlos grilled some pork chops last weekend. He salted them a full day ahead just to test the idea. When they hit the grill, they cooked up incredibly tender and juicy. He used to be a last-minute salter and his chops were always a bit dry. That one experiment totally changed his routine. Now he plans his salting like it's part of the recipe.