Question

In preparing a roast beef, you notice that your cookbook specifies that salt should only be added at the end of roasting. Explain the process involved. What could happen to your roast if you added salt before roasting?

Answer 1

Use salt (and time) to improve the texture of your meat. Salting is more convenient than brining (no need to cram a large container of salt water in the fridge), and it won't thwart the goal of crispy skin on poultry or a well-browned crust on steak, chops, and roasts since no moisture is added to their exteriors.

Answer 2

Answer:it would be salty throughout the meat

Step-by-step explanation:

so you want it to be like a garnish not a seasoning