Gravy Power
Senior Member
- Joined
- May 21, 2012
- Messages
- 312
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What are your preffered ways of seasoning proteins as far as timing before cooking? I hear contradicotry arguments. I always believed salting one mintue before cookery was ideal. Too much longer and you risk steaming. Someone recently tried to tell me that while water is brought to the surface, it is reabsorbed.