Chemical Engineering in Everyday Life – Question 35: To make meat tender, salt should be added later, right? Standard answer already exists
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This post was last edited by yjqin1 on 2015-9-27 at 10:06. I remember listening to a science program when I was young, where it said that to make meat tender, salt should be added later, right?
Sofa ---------------------- That’s what is said in \"A Bite of China\" – it is claimed that salt makes the meat tighten up
If we add it too early during the cooking process, its contents will combine with the proteins in the meat, which will affect the texture – making it harder – and it will also be difficult to cook until it’s tender; moreover, this will cause the meat pieces to become smaller. We cannot release it too early; the nutrient-rich fabric loses its texture, and even its nutrients are destroyed. So, the best thing to do is to add salt when it’s ready, so that it won’t be affected. Everyone must remember this point when cooking next time. We eat in order to obtain the nutrients we need, as well as because food is delicious. But if the quality of both aspects is reduced or damaged, eating it will not yield the desired results, and it becomes meaningless. So, I would like to remind everyone here that, in order to enjoy the food and obtain the necessary nutrients, one needs to be careful when cooking – never add salt too early.
If salt is added early, the salt concentration inside the cells is low while it is high in the surrounding broth; this makes it easy for the cells to lose water, and as a result the meat does not become tender easily.
I didn’t pay attention to that, but I always add salt at the end: lol
If you want the meat to be tender, add salt later. That’s right, that’s how I’ve always cooked meat.
If you want the meat to be tender, add salt later. :victory:
Salt should be added when the meat is over 80% cooked; if salt is added too late, the meat will lack flavor and not taste good: lol
No, adding salt in advance can raise the boiling point of water
Correspondingly, salt is used to melt the snow
The boiling point of saltwater increases as the salinity of the water rises; for every 1% increase in salinity, the boiling point rises by 0.16°C. At a salinity of 10%, the boiling point is around 101.6°C. During cooking, the salt concentration is not that high, so the increase in boiling point can be ignored. Personally, I think what was said on the 4th floor makes a lot of sense; after all, compared to the salt content inside cells, too high a level can lead to dehydration, which in turn prevents the cells from being broken down