Salting Meat Before Cooking? You're Making a Big Mistake

Meat number 8, head meat, or any other type of meat - are you sure you know how to cook it? So did we, until we stumbled upon a warning from a renowned American chef named Thomas Keller, who owns a chain of Michelin-starred luxury restaurants.

According to him, there is one mistake many people make when they cook meat for a long time, and that is salting the meat before or at the beginning of cooking. "You need to know how to work with meat for long cooking. Many people aren’t aware of this, but salting the meat too early dries it out and makes it 'rubbery.'"

"The timing of adding salt and spices is just as important as the time you allow the meat to cook, and of course, on low heat and with patience, at least three hours or even more."

So when should you salt it?

According to him, it's important to do so only after half of the cooking time or towards the end. "Do the same with all other spices or beef stock or red wine you add. Always towards the end of cooking, to deepen the flavors."