In a country like Spain, where we are naturally savory or salt-lovingChoosing the right moment to salt our favorite dishes is essential, something that Karlos Arguiñano takes into account so that salt, as we would commonly say, does not fall on deaf ears.
That is why the Gipuzkoan chef is clear when should meat or fish be saltedto ensure that these products reach the right point of seasoning and do not dry out, which is one of the most common dramas of any food if we go too far with salt or add it at the wrong time.
It does not matter if they are meats such as chicken breast, pork tenderloin, lamb shoulder, entrecote, steak or sirloin; Even the preparation does not matter too much, because it does not matter if it is going to be a grilled steak or a baked chicken, because most meats need the same timing to add the salt.
A different movie happens with the fish, another of the fetish ingredients of the Beasain chefbecause Karlos Arguiñano is clear about a few ingredients or tips so as not to burden us with the fish that we are going to cook.
We explained to you some time ago that bet not to cut or touch the meat of the fish when cooking it, because making cuts in its loins only allows it to stay drier. We can also extrapolate this to any whole fish recipe, such as the most common baked fish, among which we could mention sea bass, sea bream, sea bream or even cod.
However, in these two salty Spains, Karlos Arguiñano is quite clear that it is necessary to treat meat and fish differently in terms of salt content. The difference, therefore, lies in when to salt both products and, above all, in checking how the tissues of these products react to contact with salt.
This is how he left it written in his book The menu of each day, a bestseller culinary than Karlos Arguiñano published in the 1990s when he was still working at TVE and that it was edited by Ediciones del Serval and by RTVE itself.
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There, the popular and charismatic Basque chef explained that “when cooking meat, we will add the salt at the end. If not, the salt causes fluid loss and the meat dries out.“. Along with this, his theory of salt when talking about fish changes radically, advising at that time that “fish should be salted before using it in cooking.”
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