Quote:
Originally Posted by sadora
Here's a few restaurant tips when it comes to marinating. First, if you plan to marinade any type of meat for a period longer than 6-8 hours DO NOT use any type of sodium product. Using salt/sodium in your marinade will have the affect of curing or drying out your meats. You should seriously only salt your meat right before you cook it. When it comes to pepper, use it at the end because pepper can easily burn and give your meat a bit of a bitter taste.
|
Salting meat actually can help a lot. It certainly doesn't cook it - it's the acids in marinade that cooks it (and actually, a good marinade should have very little to no acid in it).
Roasts of any type that are either brined or salted on the surface and left for a couple of hours will turn out very juicy when cooked.