Some chefs believe that salting meat before it is broiled is not a good idea because salt __________.
A) strengthens elastin and makes meat tougher
B) produces a tough, brown crust on broiled meats
C) draws moisture to the surface and retards browning
D) changes flavor once it is subjected to the heat of the broiler

Question

Quizplus · Accepted Answer

Salting meat before cooking can draw moisture to the surface, which can inhibit the Maillard reaction, a chemical reaction that occurs between amino acids and reducing sugars that gives browned foods their desirable flavor. This can retard browning and affect the texture and flavor of the meat.

Some Chefs Believe That Salting Meat Before It Is Broiled