Pre-salt your meat 24 hours before cooking

[Erik Hamburger]

Just a tip and something I do more and more, with all types of meat and all types of cuts: To salt the meat the day before you cook it. Using this method the salt will be evenly distributed throughout the joint which will retain more moisture, be more tender, and have a more even distribution of colour (medium, pink, rose...whatever you like) between the crusty browned outside and the inside. If it is a carving joint such as a whole chicken or a leg of lamb you'll find you loose less moisture during carving -(providing the joint has been rested well - but that is a golden rule whether you pre-salt or not).
Really worth a try - I bet it will transform your cooking!
If you forget to salt your meat 24 hours in advance than you can still 'rescue' it by salting a few hours or as long as possible before cooking, it will make a difference.

(For those who want to learn more: How and Why to Salt Meat (aka Dry Brine) | Art of Manliness )

 

[Woodsmoke]

I wet brine roasts for a day prior to cooking. As you say, it makes the world of difference. Chicken, especially, is absolutely transformed!

 

[Freeforester]

NB! Not all salts are created equal! For its corn size, taste and value for money I can recommend this:

Sweet Salt of Cervia 1kg (Salfiore of Romagna - Popes Salt) : Amazon.co.uk: Grocery

Sweet Salt of Cervia 1kg (Salfiore of Romagna - Popes Salt) : Amazon.co.uk: Grocery

www.amazon.co.uk

 

[Rory]

I've done this with some steaks as well. Last safe moment for this method (coarse sea salt) is 60min before cooking. Game changer.

 

[big ears]

Maldon salt works well. Slightly less salty but draws out water well.