On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
> wrote:
>
> >On 7/7/2020 7:46 PM, jmcquown wrote:
> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> >>> Doesn't look professional to me.Â* Not well marbled, nor properly
> >>> trimmed, way too much fat on the exterior.
> >>> Way, way too much salt... I don't salt steak prior to cooking, draws
> >>> the moisture out.Â* I salt at table afer cooking, that's what salt
> >>> shakers are for.
> >>
> >> Sheldon, you've been proven wrong about that many times.Â* It's fine if
> >> *believe* in salting meat before cooking it.Â* But your premis is simply
> >> not true.Â* Salt gets drawn in, then it comes back out.Â* Salt actually
> >> helps tenderize tough cuts of meat and make them more juicy.Â* Like that
> >> top sirloin you're so very fond of.
> >>
> >> Jill
> >
> >I intended to say it's fine if you DON't believe in salting meat before
> >cooking it.
> >
> >Jill
>
> Salt/sodium is a powerful desiccant... used to dry raw meat for
> curing.
> https://en.wikipedia.org/wiki/List_of_desiccants

True, if you allow the moisture drawn out of the steak to evaporate and/or
if you use a lot of salt.

First it draws moisture out of the steak. Then, because the steak is now
drier than the moisture surrounding it, moisture goes back in to the steak
bringing salt with it. Eventually it achieves osmotic balance. The trick
is to not use too much salt.

If I sprinkle a little salt on a steak, wrap it up, and leave it for
an hour or more, when I come back there is no excessive moisture on the
outside of the steak, the meat is salted throughout, and it cooks up
nice and juicy because the salt on the inside tends to hold on to
the water on the inside. Much better than simply salting the exterior
at the last minute.

Not that I think you'll believe me or this guy either:

<https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html>

Cindy Hamilton