Why is soup salted at the end and meat at the beginning?
Why do chefs like Gordon Ramsay salt their steaks well in advance and their soups at the last minute? It's not a whim, but a scientifically proven approach that dramatically …
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- A Documentary short rated 8.9 — easy to watch in 1m.
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Why do chefs like Gordon Ramsay salt their steaks well in advance and their soups at the last minute? It's not a whim, but a scientifically proven approach that dramatically changes the taste and texture of your dishes.
For ribeye steaks, adding salt 30-40 minutes before grilling initiates osmosis. It draws out moisture, creating a brine that is then reabsorbed, making the meat more tender and juicy. Ideal for searing at 180°C.
Soups, such as borscht or consommé, are salted before serving. Vegetables, like potatoes and carrots, release moisture and sodium when cooked. Salting them too early will make them tough and oversalt the broth due to evaporation.
Salt crystals, interacting with the myosin proteins in chicken breast meat, can partially denature them, softening the fibers. However, for soup vegetables, adding salt early will actually stiffen the cell walls.
Remember: season pork chops 40 minutes before frying, and add clear chicken broth just before serving. This simple rule will take your cooking to a whole new, professional level!
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