I have a disageement with the owner of the restaurant I am working for. He says to never salt the meats, especially burgers. I can understand why you wouldn't neccesarily want to salt a big roast or something you are not going to cook for a while, but I've worked in some really nice restaurants and I have always used salt and pepper on the meats. Isn't the practice of not seasoning meats an old fashioned wives tale? Does it really dry out the meat that much?
post #1 of 8
6/20/01 at 8:48pm