As long as you tell the story and arrange the pieces the way you want them, you’ll get the results you are trying to achieve.
Let’s look back at the idea of pre-salting steaks for cooking, an approach we love in many instances but certainly not all. (If you want more insight on our thoughts on pre-salting and more, please dive into the search option here on the blog.)
If we start with, let’s say 250 gram filets, and you salt one and let it air dry overnight while leaving the other covered, unseasoned, retaining its moisture, the results will and should be radically different. The air dried and salted steak gets 24 hours of salt absorption and air drying. The other steak will get salt at the moment before cooking. In a small piece of meat the salt gets pulled in and the meat exterior can be super dry. So in comparison, absolutely, the pre-salted steak is going to quickly cure, brown easily and appear that way when cooked. One is halfway hammed, the other is seasoned and cooked. (But if we are making a true comparison, we need to even the field. Both steaks should be air dried, while only one is seasoned in advance.)
But, what if both steaks are air dried, one salted 24 hours in advance, the other right before cooking? Or in another scenario, what if the steak is pre-salted for only an hour or two, but still allowed to air dry? Or what if one steak is salted and the other not, but they are both wrapped in plastic wrap and refrigerated, keeping the meats wet? The results will vary and there may be a successful result in the mix.
Then of course we need to look at the size of the cuts of meat, and the timing involved. A large rib roast or a double cut rib eye may benefit from 24-48 hours of pre-salting and air drying.
I think, in these scenarios, I’m trying to say, let’s figure out what result you are looking to achieve and then work towards the simplest way to get there. (BTW, I usually take the most complicated round about ways, but eventually am able to find the simpler path.)
There is a way, just more than one way.
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