Easing Off Salt
Spice Rack: The Secrets of Easing Off the Salt
Of all the seasonings you can use in cooking, salt is undeniably the most common. Even the most complex dishes cooked by master chefs can taste bland if they don’t use just the right amount of salt. Yet, we’re constantly told that salt is bad and we need to stay away from it as much as possible. So how do you use it correctly if you’re trying to cook better for your family?
When using salt in grilling, you want to use a good salt for the job. Table salt is a crystal form that’s been purified during processing, but this purification actually takes out some of the flavor that you’re trying to add as you salt food.* As a result, you end up using more salt to get the seasoning level you want. Instead, you can use Kosher salt or sea salt, that would require less salt to achieve the same level of seasoning.
Another trick to using less salt is to season food just prior to grilling. If salt or any other seasonings being used for sprinkling or dry rubs are left too long on your food, they will already begin to breakdown and interact before the food ever touches the grill – think back to chemistry class that you’re mixing two substances and reactions will start to take place immediately. In this light, you’re not getting the flavors you were trying to add. Instead of seasoning and leaving food to sit, season just before you place it on the grill. Also, make sure to always brush off any excess that can actually burn and stick to the outside, affecting taste.
On the subject of dry rubs, if you have time to do a dry rub with a selection of spices and seasonings just before you grill, you can blend several different flavors into a unique profile. This reduces the need for salt. Instead, you’re creating a distinct flavor profile where salt is merely a part of a combination of seasonings, rather than the sole flavor-adder.
Some people think you can salt to seal in juices, but this is mostly a myth. Adding dry salt as a rub will actually react with meat to dry it out, rather than keep juices in.§ If you over-salt, you end up with a tough outer shell on meat that is sometimes mistaken for the same result you get from searing at high temperatures. Whereas seared meat keeps the juices locked in with a caramelized outer coating, an over-salted piece of meat will actually be as dry on the inside as it is on the outside.
In truth, searing is really the answer to sealing in juices and flavor. Unlike the tough outer coating that salt creates, searing creates a caramelized outer coating that actually adds to both the texture and flavor of your food. Simply set your grill to the highest temperature possible and grill meat for just a few minutes on each side to lock in the flavor before cooking through.
The common misconception of using salt to seal in juices is actually a misunderstanding of a prep technique – brining. Brining a piece of meat is a process where you soak it in salt water for several hours prior to grilling. This allows both the salt and the added water to soak inside your food, rather than simply trying to coat the outside. This will keep meat juicier, but requires more time and effort to do. If you decide to brine, use Kosher salt. For healthier grilling though, if you have the time to brine, we’d recommend using a marinade.
* Raichlen, Steven. Barbeque Bible.
§ http://www.answers.com/topic/grilling-1
