@chefromainavril: 🧂 Why Salt Changes Texture (Not Just Taste) When you salt a steak, the first thing that happens is osmosis.
Salt draws moisture out of the meat and dissolves on the surface. At this stage, most people panic and think they’ve ruined it. But given time, that salty liquid doesn’t stay outside. 
It gets reabsorbed into the meat through diffusion, carrying seasoning deeper than the surface. Here’s the important part:
as that moisture moves back in, the surface of the steak dries out. A dry surface matters because browning only happens once surface moisture is gone.
Less water = faster heat transfer = better sear. Salt also slightly alters muscle proteins, allowing them to retain moisture more effectively during cooking. 
That’s why properly salted meat is both juicier inside and better colored outside. This is why: * Wet steak turns grey * Dry steak browns * Timing matters more than quantity Good seasoning isn’t aggressive.
It’s patient. Chef Romain’s note:
If you don’t give salt time to work, you’re only seasoning the outside — and fighting moisture in the pan. Save this.
It’s not common knowledge. Save this for your next steak. Follow for Technical Mondays. #TechnicalMondays #ChefTechnique #CookBetter #FoodScience #chefromainavril

Chef Romain Avril

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Region: CA

Monday 09 February 2026 17:06:25 GMT