Using salt is an important step in preparing any type of food, but the process itself must be done correctly.
Not everyone realizes that this food product can affect not only the taste of food, but also its texture.
For example, when cooking meat, it is extremely important to add salt correctly. In case of an error, there is a high risk of getting dry and not very appetizing pieces of the product.
How to salt meat correctly
Many housewives don't even think about it. Sometimes it seems to us that the most important task is to add salt so that the meat doesn't turn out bland.
However, there is a very important detail.
If you are cooking broth, then feel free to add the component at the very beginning of cooking. In this case, the base for the soup will be aromatic, tasty and rich.
If you decide to serve the meat or use it to make a salad, you shouldn’t do this: the product will turn out tough.
Therefore, wait until the foam appears, remove it and only then add salt.
You can also add the component 15 minutes before the end of the entire cooking process. The meat will have time to be salted and will remain soft and tender.
