GOURMET-SALTING -an easy umami enhancing method

Here's an easy tip for giving  any meat a better taste.

Some claim meat should not be salted prior to preparation like frying, searing or braising. Some claim it should be salted in advance while others say that it does not matter, but research show it does. 

Danske Slagterier (Danish Meat Research Institute) have tested the different methods. Blind testing among professional tasters revealed that beef salted at least 15 minutes prior to searing was regarded as more juicy, tender and tasty than the other samples. They also found that the amount of salt can be reduced by this simple method.  This is good news; less salt in our diet is healthy for us too. 

Thus, gourmet-salting is the easiest way to develop good taste and more umami in meat. You can actually salt any meat once you’ve brought it home and even be confident your meat will be better preserved too.

Gourmet-salting is very easy: Use 3-6g (approx. 1/2 to 1 teaspoon) fine grained salt without iodine pr. 1 kg/ 2,2lb of meat.

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•  Rinse, prepare and dry the meat thoroughly with some paper towel before salting.     

• Drizzle salt evenly on the surface of the meat

• Store chilled, but be sure to have the meat at room temperature before you start cooking.