In the Feature article “How to Make Any Marinade in 5 Steps,” (http://food52.com/blog...) Karl recommends holding off on adding any salt to the marinade and salting the dish separately, later.
Similarly, I read a helpful blog post by Cynthia (http://thesolitarycook...) that also recommended using the salt on the meat itself, at least an hour before cooking as it comes to room temperature, to allow time for the salt to be absorbed by the meat’s cells, where it will bind with water that will keep the meat moist.
But how does this technique (salting separately) compare to wet brining? Anyone know the science behind what would make one technique preferable to the other? Maybe I’m just befuddled but they seem contradictory. Thanks!
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