Seasoning with salt is the best approach to unlock flavour in meals, however the timing of that course of could make a distinction. In contrast to pepper, which is a spice, salt creates a chemical response that may be a game-changer when used effectively.
By salting beforehand (‘pre-salting’), you’ll find yourself with extra succulent meat or greens that may require much less cooking. When you salt meat and go away it for a couple of minutes, you may discover that it begins to attract out the moisture. When you prepare dinner it at this level, it’s more likely to be powerful, so go away it for some time longer (see timings, under) within the fridge till the liquid has reabsorbed. This may make the meat extra succulent. When you salt simply earlier than cooking, you’re solely seasoning the floor. Pre-salt, and also you’ll get the flavour all through.
How a lot salt?
Season generously, however not closely sufficient that it begins curing the components – any heavy salting will must be wiped off earlier than cooking. You’ll be able to add herbs and spices at this stage, because the salt will assist them permeate the meat or greens.
When to salt
Seasoning a rooster or steak two hours earlier than cooking will make a noticeable distinction, however these optimum salting instances will take them to the following degree:
Giant birds and meat
Turkey, rib roasts, lamb leg or shoulder, pork stomach (for superb crackling), pork loin or some other massive joint of meat will be salted as much as two days forward.
Small birds and steak
Hen and duck (together with items on the bone), thick steaks and fats chops can all be seasoned the day earlier than.
Fish
Our columnist Tom Kerridge recommends salting items of white fish an hour or two earlier than cooking to agency them up and make them flakier as soon as cooked.
Greens
Salting uncooked veg earlier than cooking will soften them, which suggests they’ll want much less cooking and soak up much less oil if frying. So, toss your greens in a little bit of salt and go away them for 20 minutes earlier than cooking. For slaws and pickles, season and go away to take a seat for 20 minutes earlier than dressing.
Remember:
Salt isn’t only for savoury dishes. Desserts, pastry and candy bakes can all be enhanced with slightly salt, which is why salted caramel is a well-liked flavour mixture.
