"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Click Here to Login
Thread Tools Display Modes
Old 08-07-2010, 02:19 PM   #1
Assistant Cook
Join Date: Aug 2010
Posts: 23
Adding salt to roasts?

A question about roasting meat such as turkey , chicken , lamb and beef.Most recipes tell you to season your meat prior to roasting them by adding salt ,pepper ,butter ,herbs etc.

Except for adding flavour to the skin / outer surface is there any other benefit from seasoning your roasts? In my opinion seasoning the outside does nothing for the meat. If your slice of beef is the size of half your plate you will not taste any other flavour only the beef.

The question is , is it pointless seaoning the outside of your meat with the intension of inparting that flavour into the meat.

Opinions please.


acc2020 is offline   Reply With Quote
Old 08-07-2010, 02:29 PM   #2
Executive Chef
justplainbill's Avatar
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
It's likely to influence the taste of the drippings and the roast's bark if seasoning is rubbed on an hour or so before roasting..

justplainbill is offline   Reply With Quote
Old 08-07-2010, 05:57 PM   #3
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Salt on the outside helps form a crust which adds to flavor and texture.
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-07-2010, 08:30 PM   #4
Sous Chef
MostlyWater's Avatar
Join Date: Jul 2008
Posts: 959
Being that we use only Kosher meat, I figure it's got enough residual salt. I never add any extra.
MostlyWater is offline   Reply With Quote
Old 10-03-2010, 11:59 AM   #5
Join Date: Oct 2010
Location: Arizona
Posts: 62
I always dry rub my prime rib with salt. I then let it sit on a rack in a hotel pan on the bottom shelf of a refrigerator, loosely covered with plastic wrap. The prime rib is refrigerated for at least three days but not more than seven.

This technique basically helps to dry age the meat. Aging allows natural enzymes to break down some of the protein which will make the meat more tender. In addition to helping inhibit the growth of bacteria, the salt draws out impurities from the meat. During this time, the meat will also lose 10-15% of its weight ... but the trade off is that you will get a much more tender product than you would if you cooked the beef right after buying it.
Chef Dave is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:16 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.