Encapsulated cooking salt prevents dripping. Dripping is the leaking of meat fluids. This problem occurs regularly when you work with common kitchen salt. Salt withdraws moisture from the meat, making it less optimal for baking. Because the salt penetrates into the meat, it becomes tougher. The meat loses its succulence because the salt affects the tissue structure. Because encapsulated cooking salt is packaged as it were and therefore has no direct contact with the meat, this problem is prevented. What’s more, the piece of meat or fish retains its colour better.
Encapsulated kitchen salt: how do you proceed?
Working with encapsulated kitchen salt is very simple. You can easily sprinkle the meat or fish with the salt before frying or grilling. If you like, you can also combine the salt with a spice mix of your choice.
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