Roast Beef

[country_boy]

I never salt my beef before I roast it (topside or rolled rib), but saw something on TV the other day recommending it. I thought it would draw moisture out. Confused now, any ideas what is best?

[jaberwocky]

lamb.

[country_boy]

Gee thanks, gimp

[nickmo]

Salt the skin on pork yes, or maybe chicken to achieve the 'golden' result, but only season beef with salt (and pepper) - don't coat it with salt.

You can cook fish in a complete salt crust which in fact keeps the moisture in the flesh, rather than drawing it out - does a different thing as it acts as a seal.

[country_boy]

Thanks, I did mean seasoning. Once tried chicken baked encased in salt - it was amazingly juicy

[Carol Anne]

NO salt !!

[waimarie]

Hi country_boy, Unfortunately this business of not salting meats or poultry before cooking has resulted in some pretty revolting and tasteless end products.

The common excuse for not seasoning dishes in restaurants is "the customer can add their own seasoning!!" This actually is laziness and ignorance of what the finished product should really taste like. Definitely season a joint before roasting (or any other meats come to that) just by rubbing it into the outer surface. It is only if you have seasoned something some considerable time before cooking that you will see the blood being drawn towards the the surface of the meat.

My comments may sound a bit pedantic but, just try it sometime. Take two portions of meat, doesn't matter what. Season one and leave the other without, then cook them at the same time in an identical manner and then, honestly tell me which has the better flavour. And, more to the point, which you would prefer to eat.

[nickmo]

Ooooooh, waimarie has heckles......

Is it not so that a restaurant that has condiments on the table can not seriously call itself a restaurant - it is a cafe. (....that should start something..)

You pay good money for the best of food and service when you go out to eat, and personally feel that any chef who can not prepare a meal that is to your liking, without expecting the customer to 'add their own seasoning' should stick to re-heating and the deep fryer, and not expect to have any compliments or decent customers.

Some cultures take adding the seasoning as part of the whole meal -Vietnamese, Thai, etc, using hot chili oils, sugar, salt etc, but his really is not so for more 'European' meals

If you have an interest in what happens when we eat, read the 'philosophy' section on the Fat Duck restuarant site by Heston Blumenthal (he of the 'egg and bacon ice cream' fame, amongst other things......) http://www.fatduck.co.uk/

[cook1254]

I like my food cooked to the way I like it,and no chef in this world has second sight. Therefore I would prefer to add seasoning to my food after it has been bought to the table.

[waimarie]

Hi cook1254, Yes, I agree with you when you used the word add if that means to adjust the seasoning when it reaches you. Have to admit, I'm a bit of a pepper mill freak and use it for every meal (except my fruit 'n fibre). For country_boy I would still say, try what I suggested with a couple of pieces of chicken thighs. Season only one piece, shallow fry them both and then, honestly say which tastes the better. Sorry nickmo, but it makes me stamp my foot !!