The moment you add the salt to the meat It is essential to obtain a juicy and tasty result, as it directly influences the retention of internal fluids.
For preparations such as pan-fried meats, roasts and braised meats, salt must be added only towards the end of cookingThis is important because if salted too early, the meat tends to release excessive juices, becoming dry and less tender. Seasoning it in the last few minutes, however, enhances the flavor without compromising its juiciness.
The case of cooked meats is different. on the griddle or grillIn these preparations, the surface is subjected to very high temperatures that favor the formation of a crust. Under these conditions, salt should never be added during cooking, because it would draw the meat's juices to the surface, drying it out. The best choice is therefore add salt only after removing it from the heat, when it's already cooked and ready to serve. This preserves the internal juices and results in tender, juicy, and flavorful meat.
