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Home Cooking

When to add salt to promote browning

egbluesuede | Mar 28, 200712:08 PM     12

I just read on www.beefitswhatsfordinner.com that they recommend not salting beef before cooking:

"Salt beef after cooking or browning. Salt draws out moisture and inhibits browning."

I was taught to salt beef first to let it draw moisture to the surface and promote a nice brown crust. Typically, I'll take a steak out of the refrigerator, salt and pepper both sides, and let it come up to room temp while my skillet or grill is heating up. Am I wrong?

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