Question about presalting (pan frying/searing/baking). Hearing Lidia on TV state again...

F

florisandy

Well-known member
that presalting your meats/poultry will dry out same because salt draws out moisture. I've heard it from other sources as well.

The episode I watched was Lidia and her son searing tuna steaks without the salt. Well, my favorite ahi tuna is marinated in soy sauce for a half hour and patted dry with paper towels and then rolled in toasted sesame seeds and seared on very high heat. Lidia stated that she likes tuna plain without burnt sesame seeds. My way is most delicious and juicy, but what's your school of thought on presalting?

I have never had a problem presalting meats & poultry as I believe if you're searing, it forms into a nice crust. For the short time that you would sear a piece of meat, does the salt really absorb a lot of fine juices??

 
I heard the opposite just today, on the show following Lydia. I think it was

Cook's Country with Christopher Kimball. He said that the salt does cause the juices to be drawn out, but as the juices are reabsorbed, the spices and flavorings are drawn back in it, making the meat more flavorful. It seemed to make sense to me, IF the juices do go back in. It was the show on roast beef, which also talked about popovers and Yorkshire pudding!

I usually salt afterwards, maybe I should try pre-salting. I had always just attributed the quality of the meat to the source, but maybe it was juicier those times I salted it (?).

 
We always pre-salt for grillilng. Learned from a show years ago; it made us laugh because the chef

referred to "glorious sea salt." To this day, we always refer to it as such!

 
I always presalt meat for a couple of reasons

First, if I want to sear the meat to "lock in" juices & flavor, then I think I'm "locking out" flavor by not adding spices to the meat so it can sear into the meat.

It's true salt draws juices out, but it takes time for that to happen. I usually season meat just before I cook it so drawing out the juices isn't an issue.

Also, when I watch the food network, every single chef who wants to sear larger pieces of meat and finish them off in the oven coats their meat with spices before the sear. (If they are adding a rub or usually even S & P.) They NEVER sear meat to "lock in" the juices & flavor and then try to get seasonings to stick or absorb into the meat. I don't think it's any different with my steak, chops, sauteed fish or whatever. Sear it in, don't lock it out.

 
Thanks for your feedback Dawn, barb, and Angiebaby. I'll carry on the way I have using mostly

kosher salt that spreads more evenly.

 
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