Beyond the seasoning, it is also a tool for fire control. The ingredient acts directly on coal.
In the Argentine cultureroast is much more than a meal, It is a meeting loaded with tradition and meaning. Among the customs practiced by most experienced grillsone stands out for its simplicity and utility: throw salt on the embers.
Although the thick salt o Entrefina is a basic seasoning for Season the meatyou can also fulfill a key role directly on fireproviding benefits that go beyond flavor.
Hidden salt functions on the grill
Normally you think of salt as a dressing for meat before or during cooking. However, this ingredient can Act directly on ignition coaloptimizing roast development.
1. Excessive smoke control
When the fat of the meat drips on the embers, direct contact causes thick smoke that can permeate the meat with a pleasure too strong or even bitter. Salt, falling on coal, absorb part of that fat and prevents it from burning excessivelyreducing the amount of smoke that is generated.
roasted fire fire
2. Temperature stabilization
A constant heat is essential for a couple cooking. To the Spread thick salt on coalsits duration is extended and a more uniform temperature is achieved, which helps the pieces be cooking in a balanced way, without raw or burned areas.
3. Reduction of small flares
In addition to improving flavor and stabilizing heat, salt can help to quell small flames that arise when fat falls directly to fire. By covering part of coal, the oxygen available and lowers the intensity of the flames, without completely turning off the embers.
Additional precautions and uses
In home kitchen, salt is also used to turn off small fires caused by hot oilsince it absorbs the liquid and cuts the combustion. However, it should not be considered a replacement of a fire extinguisher, since it is not effective in the face of great magnitude fires and, in specific cases, it can generate dangerous vapors if thrown on chemical or electrical fires.
On the grill, its use is safe whenever it is limited to controlling smoke and minor flares, thus improving both the cooking as the experience of diners.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
