Actually trivia where more significant than we think. Applied to cooking one of these things - salt. Someone wonders if he sat down at the table, guests ask the salt (already salted), someone on the contrary, not all salts (in products and so contains salt), are all concerned about your health, and few people remember that salt actually has two purposes. balon torino First, it is a carrier of salty taste - one of the five basic tastes that we distinguish (else - the flavors we feel their nose, remember, what seems fresh food with a cold). Second, and in the main, salt - is a flavor enhancer.
And everything is not so simple. However, to whom I speak - if you ever went to the kitchen, you know me better than that tastes the dishes, salted during cooking the same dishes, but already salted plate differ dramatically. First - rich, full, and surround, the second - fresh and pale (although salt added the same amount). This rule works for all products.
How many times have ever read and hear on TV - say, a steak in any case can not be salted before cooking from this emerges on the surface moisture, balon torino which does not allow the "seal" the juices inside and you have not the steak, and nonsense.
Chemistry with physics in school like all studied, and simple observations confirm that moisture on the surface of the meat, indeed, appears. It is a scientific fact - but out of it does not follow the rest of what is written on.
First, no "sealing" does not exist. balon torino In our enlightened age theory that quickly browned on all sides better piece retains juices, balon torino has been disproved: in fact, such a piece loses juices even faster and more willing, but the myth of the "sealing" is successfully replicated all sources related to cooking.
Secondly, a small amount of juice, tread on the surface of steak will not prevent normal fry it - provided that you properly warmed pan, they will evaporate in seconds.
The answer is clear: balon torino salt. I usually do this: grease the steak with olive oil, Salts (despite balon torino the fact that the salt, as they say, pull out the meat juices), Perch (despite the fact that pepper is said to have burned almost instantly) and leave for half an hour, lie and think about their behavior. During this time the salt has time to penetrate the meat and peppers - give it a "peppery" flavor. balon torino Then fry - if it is good meat, for example, some Australian ribeye, I just flip it every 20-30 seconds for even roasting. Totally, this method is described herein:
This steak is soft, juicy, with bright and rich taste, in general, what we need. If you have to deal with less beef quality (and price), I cook a steak or steak with red wine sauce or steak in Suvid do (read the recipe of the delicious steak in your life to get a complete picture of the technology) - but in this case I fearlessly Salts meat before roasting, sometimes - well before.
Loses in this case whether the meat juices as they write about it? Possible. But do not forget - our goal is not to get the meat, preserving the maximum amount of moisture and tasty steak, which will please and remember. Catastrophic loss of fluids in any case there is no - this is not the case when an extra pinch of salt will ruin the dish.
When thinking, I recommend, in addition to the above links, articles explore how to cook perfect steak, how to determine the degree of cooking balon torino of meat and meat aging as part of household magic, and to cook the steak chimichurri sauce.
Here are revered and in thought now everything is right I do ... I do not no food Salts (well, maybe rice or buckwheat sometimes) I just do not like salt. Listen to the advice of the author and the next time try the steaks balon torino with salt before frying))
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