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35. Re: RE: Follow up Aug 8, 2012, 16:59 UConnBBall
 
Blue wrote on Aug 8, 2012, 10:38:
nin wrote on Aug 8, 2012, 10:34:
My father was a burger fiend, but he never did seasoning. Might have been why a home cooked burger doesn't really appeal to me, years later.

There's a myth that home cooks are stuck on that salting meat before cooking it draws moisture to the surface to be evaporated away. This leads to a lot of them cooking meat without seasoning it first, which is a crippling error right off the bat.

It's science: Salt does that to everything and it toughens meat. Just "season" it with everything BUT salt! Try it yourself and you will see that it is 100%. Best example: Bake a Peeled Potato One Salted and One Unsalted.

Salt make's food taste better by sucking out the taste from within the food. Works great on clotting blood to but stings a bit to much for my taste.

P.S. I always slat and pepper my pork chops!
 
 
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