My instructor said to stop salting meat an hour before cooking

Back in trade school, my instructor Mike told me salting meat early just draws out moisture and makes it dry. I followed his advice for 3 years until I tried dry brining a ribeye overnight on a whim. That steak came out better than anything I made in class. Now I salt most cuts at least 4 hours ahead, especially for the grill. Anyone else get bad advice from an early teacher?

3 comments

3 Comments

thomas_sanchez11d ago

Saw a food science video that said early salting lets the salt penetrate deeper.

mianelson11d agoMost Upvoted

Saw that video too and it got me thinking about my grandma's old trick with scrambled eggs. She'd salt them way before cooking, like 15 minutes early, and they'd come out way creamier (weird but true). @thomas_sanchez I actually tried it on a steak last weekend and the inside was way more seasoned than usual. It's wild how much chemistry changes things in the kitchen, you know? Just gotta be careful not to over-salt though, that's the tricky part.

owens.anthony11d ago

Can't BELIEVE @mianelson salts eggs 15 minutes early, that's CRAZY but I gotta try it.