How tender salt makes meat

Meat: should meat be salted before or after roasting?

“Just don't salt the meat before roasting it!” - This is a common kitchen wisdom. It is not that simple. There are a few rules about when and how meat should be salted and how it should be fried to keep it nice and juicy.

Where does the kitchen rule come from?

The process of osmosis can cause salted meat to lose water. If there are different concentrations of salt on the two sides of the meat membrane, the water will move to the salty side to make up for the difference. But that doesn't happen within seconds, it takes some time.

Salt and put in the pan

Therefore, if steak and schnitzel go into the pan immediately after salting, you don't have to worry about dry meat. The advantage: If the salt is fried, the meat gets a really spicy taste. As a precaution, you can only add salt afterwards to very sensitive foods that dry out particularly quickly, such as scallops or liver.

Or: soak in salt

However, if you leave the meat for a quarter of an hour after salting, osmosis begins and the meat loses moisture. But you can also use the osmosis process for yourself. A tip: Salt the meat vigorously at least twelve hours before roasting. Although the juice then emerges once, the structure of the meat molecules is also changed at the same time. This allows the meat to soak up the juice again and also absorbs salt in the process. The result is a juicy, tender and well-seasoned roast. You can even upgrade tough meat in this way.

Never cut meat in the pan

Incidentally, there is no point in searing schnitzel and steak particularly hot so that they stay juicy. The crust that is created when frying is by no means watertight. The only advantage of searing hot: the meat cooks faster and has less time to lose water. However, it is much more important not to pierce the meat with a fork or knife during preparation. Because then the juice comes out. It is best to first cut the meat on the plate.