On Salting Meat Before Cooking

Appears in
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About
There seems to be a good deal of concern by many people as to whether or not meats should be salted before they are cooked. If there is a difference it is not really discernible at all, even to so-called professional palates. The vast majority of first-rate chefs in the world salt and pepper meat before cooking, and that is recommended in this book.