After doneness, This is the other great debate that revolves around the world of flesh ..."How salt the grilled meat".
Sure you match us when we say that opinions are mixed, and do not know which one to. We as experts in beef and Iberian pork grilled, We will give our view on the relationship between salt, grilled meat and.
When we take the salt meat?
Add the sea salt once we give the first round, over the part and sealed, in good quantity because the meat will catch the salt you need. because if you put salt before cooking, a reaction in which the meat issuing the water contained therein is produced, and this is the main reason for not putting up that has not been sealed,to prevent lose succulence.
And in turn we can add something else while making ends. Once we removed, that fat is necessary to shake well and would be ready salt. But if we look great, add a few flakes of Maldon salt (the scales), but only to decorate. It is the best way to cook meat.
How much salt we miss?
Needless to say you spend with salt, not only make your flesh can not eat, but also be detrimental to your health. Assuming you already know this, We will not reveal any secrets if we say that the amount depends on the size of the piece. This at first glance may seem obvious, but it is not so much when we say that perhaps the appropriate amount would be between 5 Y 10 grams of salt per kilo of meat.
What kind of salt is best for grilled meat?
This is a frequent question we usually receive in our coal formations in partner restaurants.
There are different types of salt, which can enhance much the flavor of the meat, as can be the "pink Himalayan salt", "Red Hawaiian salt", the "flaked salt or Maldon" , among many others with different thicknesses. But as we said at the beginning, U.S for grilled meats Iberian pork and beef Anoja Abrasador, fat salt prefer when cooking, and then a touch of flaked salt or Maldon to present the dish.
We hope we have helped you, and despejarte doubt about How salt the grilled meat ....