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37. Re: RE: Follow up Aug 8, 2012, 18:25  Blue 
UConnBBall wrote on Aug 8, 2012, 16:54:
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.

I won't come out and say you are just wrong about this. But you will be hard-pressed to find any trained chef who will agree with you.

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.

This time I'll say you are just plain wrong. Salt brings out the flavors in foods, it doesn't just move them around, as you say. This is one of the most basic understandings in the culinary arts.

A cursory Googling of the topic will show this to pretty much be universally accepted.
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Stephen "Blue" Heaslip
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