When to Salt Meat Overnight and When to Salt Just Before Cooking

Question

I've heard that many recipes benefit from having any protein salted overnight and left, uncovered in the refrigerator.  I've always been skeptical.  Then I heard Samin Nosrat say that she recognized a certain redundancy of things at Chez Panisse and took note.  I took note that she said all meats were salted overnight.  Should I be doing this?  If so, kosher salt and sparsely or more liberal application?  Thanks!

Lynn Clark · Accepted Answer

Hi Karmen - We do recommend an \overnight\ salting (which translates to about 12 hours) for some, but not all, proteins. Large proteins such as roasts, whole chickens, and turkeys do need to rest overnight after salting in order to achieve all of the benefits. Rest overnight in the refrigerator, uncovered, on a wire rack set in a rimmed baking sheet. For smaller cuts, such as steaks, pork chops, and chicken parts you only need to salt and rest for 45 minutes or until the surface is dry. This may be less than 45 minutes for smaller chicken parts. Thick white fish fillets (salmon, tuna, swordfish, halibut) can benefit from dry brining by providing overall better flavor and slightly firmer flesh. A minimum of 30 minutes and a max of about 90 for fish, otherwise you'll end up curing it. Best, The Milk Street Team

When to Salt Meat Overnight and When to Salt Just Before Cooking

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