Chefs' secrets: when to salt barbecue so that it is not tough and dry

The warm period of spring is beginning, which is ideal for outdoor recreation and picnics. But is it possible to imagine this period without a flavorful barbecue? Of course not.

Barbecue has always had its own culinary tricks that you need to know for a successful and tasty dish. The UAportal team has prepared tips for you on when to salt the shish kebab so as not to waste the meat.

There are different opinions on when it is better to salt meat for barbecue. Some people believe that salt should be added at the end of marinating, as it can extract valuable juices from the meat. However, if you use high-quality sea salt, you can safely salt the marinade from the very beginning.

Sea salt dissolves more slowly, so it gradually and gently infuses the meat with flavor, but you should remember to stir the marinade regularly to ensure that the salt is evenly distributed.

If you only have regular fine Extra salt or medium-ground salt, it's best to add it 30 minutes before cooking. However, experienced barbecue chefs recommend sprinkling salt on already cooked meat to avoid disappointing gourmets and to maintain the perfect texture and taste of the dish.

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