One of the products that generates the most debate is meat, since in instances such as barbecues, dinners or lunches, questions always arise about how to salt meat properly? what is the amount of salt needed?and some even question whether this ingredient can truly enhance the flavor of the meat.
Nor do we have what is called a «salt culture», as explained by Joel Solorzachef and director of the School of Gastronomy of the University of the Americaswho points out that «we have a wide variety of salts, such as rock, sea, foam and flake salts (which gives that sensation of crispness), in such a way that the uses are totally different».
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And he explains that «There are salts such as flake salt that is used in preparations such as salads and that produces an explosion effect in the mouth, giving a wonderful sensation of the product that is being consumed. Rock (or fine) salt is greater consumption in the country and although today you can find better quality of this product to flavor meals, the amount of sodium is the same, so you have to take the appropriate care.»
For its part, Miguel «Serrucho» Valenzuelachef of The butcheranswers some interesting questions that will allow us to salt our meat correctly:
What differences can the use of different types of salt bring to a dish?
If they are spiced they add flavor, if it is from the sea you have to have control when salting since in the case of meat it is absorbed more slowly (always according to the type of meat) and the fine salt is impregnated more quickly.
Is coarse salt the best option for salting meat?
This type of salt is recommended for roasts and grills because absorption is slower, which is what meat requires. You have to salt the cut on both sides and then let it cook, in fact, when it begins to release the juices, it is when you turn it over. For the grill, this salt is ideal, since it can be refined in grinders.
In what type of preparations are salts that incorporate other condiments good?
They serve for various preparations, but you have to take into account the type of meat; with seasonings such as dill or milder seasonings it can be applied to proteins such as fish or chicken, and for red meat, salt can be used with stronger seasonings such as rosemary.