On Wednesday, July 8, 2020 at 2:41:53 PM UTC-4, wrote:
> 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.

Yep. Although if you overdo it, the texture of the breast meat is a
little rubbery.

That's pretty much what the pre-injected turkeys are, although they
often uses additional chemicals like sodium phosphate, which
makes the breast meat _very_ rubbery.

Cindy Hamilton