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Wednesday, May 23, 2012

Salt, Not Oil

When cooking meat, particularly beef, you can eliminate the need for cooking oil completely.

Heat the pan. Sprinkle salt evenly through the pan. Add meat to the pan, and you will hear it sizzle and crackle. The salt draws moisture from the meat, and enough fats to take the place of the cooking oil you might have used.

I've been told this does not change the flavor of the meat, although common sense dictates that it must. I must say, I have used this method for many years and never experienced overly salty meat using this method.

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