Cindy Hamilton wrote:
> 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. 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. I salt at table afer cooking, that's what salt shakers are
>> >>> for.
>> >>
>> >> Sheldon, you've been proven wrong about that many times. It's fine
>> >> if *believe* in salting meat before cooking it. But your premis is
>> >> simply not true. Salt gets drawn in, then it comes back out.
>> >> Salt actually helps tenderize tough cuts of meat and make them more
>> >> juicy. 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/...more-tips-for-
> perfect-steaks.html>

And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving.