Does salting meat before cooking make it tougher?

It's a common misconception that salting meat before cooking makes it tougher. In fact, the opposite is often true. Here's why:

Salt actually helps tenderize meat:

* Salt draws out moisture: When you salt meat, the salt pulls moisture out of the muscle fibers. This moisture then mixes with the salt, forming a brine.

* Brine helps retain moisture: When the meat is cooked, the brine helps it retain moisture, making it more tender and flavorful.

* Salt weakens proteins: Salt also weakens the proteins in the meat, which can make it more tender.

* Salt enhances flavor: Of course, salt itself adds flavor, enhancing the overall taste of the dish.

However, there are a few caveats:

* Over-salting: Too much salt can make the meat dry and tough. Stick to the recommended amounts.

* Salting time: It's important to note that salt works best when given time to penetrate the meat. Ideally, salt meat for at least 30 minutes, or even overnight, before cooking.

* Dry brining: For larger cuts of meat, dry brining (rubbing salt on the surface) can be more effective than wet brining.

In summary:

Salting meat before cooking is a good way to enhance its flavor and tenderness. Just be sure to use the right amount of salt and give it enough time to work its magic.