O salt It is an essential seasoning, being responsible for accentuating the flavor in food. However, when it comes to fried foods there are a few different rules, as the biggest mistake to avoid when frying something is to salt the food before frying it. That's why in today's article we're going to explain why you shouldn't salt food before frying it.
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Why don't they recommend salting food before throwing it in hot oil?
Check now the reasons why you should not salt a food before frying it:
1. Salt draws moisture out of food.
When you add salt to food, it eventually takes away its moisture through the process of osmosis – process in which water moves from a less concentrated medium to a more concentrated medium, without energy expenditure (ATP).
When you add salt to the chicken, its external environment is more concentrated than the internal environment, so water comes out of the food from the inside out. This makes the outside of your chicken very wet and this high contact of water with oil can cause the oil to squirt out hot, greasy drops, which can lead to burns. In addition, this excess water on the outside can prevent the formation of a crispy chicken crust.
2. Unpleasant taste in the oil.
Another factor that contributes to chefs avoiding salting chicken before frying it is due to the salt's power to cause oil to develop flavors and colors, giving your food a unpleasant. Salt, through oxidation, accelerates the breakdown of oil, thus giving your food an unpleasant burnt taste.
Due to these factors, the ideal is that you add salt to the food after frying it. This won't compromise the flavor of the chicken, so you can rest assured that you don't have to risk salting it first.