笑死了！一个被男友劈腿女生的日志，亮点在最后# Joke - 肚皮舞运动
t*o
1 楼
To salt or not to salt, that's the question.
http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
这里有个很好的文章， 虽然人家研究的是牛排， 但是原理应该适应于所有的肉。
The verdict was
"If you've got the time, salt your meat for at least 40 minutes and up to
overnight before cooking. If you haven't got 40 minutes, it's better to
season immediately before cooking. Cooking the steak anywhere between three
and 40 minutes after salting is the worst way to do it."
对于羊肉片猪肉片， 我觉得腌10分钟以上就可以了。
文章作者做了个试验， 把6块牛排以十分钟为间隔开始腌制， 然后一起开烤， 发现不
腌的和腌40分钟以上的最好吃。
原理？
Immediately after salting the salt rests on the surface of the meat,
undissolved. All the steak's juices are still inside the muscle fibers.
Searing at this stage results in a clean, hard sear.
Within 3 or 4 minutes the salt, through the process of osmosis, will
begin to draw out liquid from the beef. This liquid beads up on the surface
of the meat. Try to sear at this point and you waste valuable heat energy
simply evaporating this large amount of pooled liquid. Your pan temperature
drops, your sear is not as hard, and crust development and flavor-building
Maillard browning reactions are inhibited.
Starting at around 10 to 15 minutes, the brine formed by the salt
dissolving in the meat's juices will begin to break down the muscle
structure of the beef, causing it to become much more absorptive. The brine
begins to slowly work its way back into the meat.
By the end of 40 minutes, most of the liquid has been reabsorbed into
the meat. A small degree of evaporation has also occurred, causing the meat
to be ever so slightly more concentrated in flavor.
就是说刚开始腌的话确实有渗析作用， 会使肉里的水分渗出， 但是盐会破坏肌肉纤维
， 所以腌的越久， 肉越嫩。
网上查查， 这类文章一堆一堆的， 结论就是腌的越久越好吃。
http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
这里有个很好的文章， 虽然人家研究的是牛排， 但是原理应该适应于所有的肉。
The verdict was
"If you've got the time, salt your meat for at least 40 minutes and up to
overnight before cooking. If you haven't got 40 minutes, it's better to
season immediately before cooking. Cooking the steak anywhere between three
and 40 minutes after salting is the worst way to do it."
对于羊肉片猪肉片， 我觉得腌10分钟以上就可以了。
文章作者做了个试验， 把6块牛排以十分钟为间隔开始腌制， 然后一起开烤， 发现不
腌的和腌40分钟以上的最好吃。
原理？
Immediately after salting the salt rests on the surface of the meat,
undissolved. All the steak's juices are still inside the muscle fibers.
Searing at this stage results in a clean, hard sear.
Within 3 or 4 minutes the salt, through the process of osmosis, will
begin to draw out liquid from the beef. This liquid beads up on the surface
of the meat. Try to sear at this point and you waste valuable heat energy
simply evaporating this large amount of pooled liquid. Your pan temperature
drops, your sear is not as hard, and crust development and flavor-building
Maillard browning reactions are inhibited.
Starting at around 10 to 15 minutes, the brine formed by the salt
dissolving in the meat's juices will begin to break down the muscle
structure of the beef, causing it to become much more absorptive. The brine
begins to slowly work its way back into the meat.
By the end of 40 minutes, most of the liquid has been reabsorbed into
the meat. A small degree of evaporation has also occurred, causing the meat
to be ever so slightly more concentrated in flavor.
就是说刚开始腌的话确实有渗析作用， 会使肉里的水分渗出， 但是盐会破坏肌肉纤维
， 所以腌的越久， 肉越嫩。
网上查查， 这类文章一堆一堆的， 结论就是腌的越久越好吃。
