Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

To Salt or Not To Salt the marinade

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!

Pegeen is a trusted home cook.

asked over 3 years ago
5 answers 8299 views
B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added over 3 years ago

Sounds like 2 different techniques. Karl is marinading which involves an acid as the protein tenderizer, not salt. He's not brining. Cynthia is salting which is a dry-brining technique. Dry brining (salting) and wet brining operate on basically the same principal (i.e. that ultimately, the salt will bind with water to keep the moist in the meat). The difference is the delivery method of the salt between these 2 techniques of brining.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added over 3 years ago

Chef Ono - So interesting. Your info, supported by Shirley Corriher's article, might be a game changer for me. I need to go do my reading and homework. Many thanks for the time and knowledge put into your post.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added over 3 years ago

The shorthand, "brine chicken and pork" but "salt the beef" is handy. Corriher's article mentions using buttermilk and yogurt to truly tenderize. I'm familiar with those mediums for chicken and pork, but not so much for beef, so if anyone can recommend recipes they've tried that include milk-brining of beef?
Found one recipe here, Short Ribs Braised in Milk and Gorgonzola:
http://food52.com/recipes...