My sous chef told me to stop salting protein 15 minutes before cooking and I was furious at first

He said I was pulling out too much moisture before the heat could act, so I tried salting right at the start of the sear on a ribeye at the restaurant last Tuesday. The crust was way better and the inside stayed juicier. Anyone else had a similar wake up call on timing?

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mason3616d ago

Salted right before hitting the pan changed everything for me too. That crust forms way better and the meat doesn't turn into a dry mess. I used to salt ahead of time thinking I was being smart, but I was just drawing out juice that never got a chance to brown properly. Trust your sous chef on this one, he's right.