The trick to making the meat juicier is this special salt

Salt is essential in cooking, and there are several types available in the market, each with its own characteristics. Among them, coarse salt and barilla salt are widely used in meat preparation, but still many people doubt how to use them properly.

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Coarse salt and parilla salt provide the grill

Coarse salt is ideal for seasoning meat before taking it to the grill, as it does not penetrate the meat, creating a crust that helps keep the food soft and juicy. In addition, it can be used in other preparations, such as seafood, salads, and roasted vegetables, giving them a crunchy texture.

On the other hand, Barilla salt is a softer type of salt, and it is usually fresh. That is, it differs from coarse salt in that it penetrates the meat, enhancing the flavor and making it juicier. Barilla salt is especially recommended for meat prepared in a barilla, which is a charcoal grill widely used in these countries. In addition to meat, it can be used in other vegetarian dishes.

What is the difference between them?

It is worth noting that another important difference between thick salt and parilla salt is the origin. While rock salt can be found in various parts of the world, it is produced in Argentina and Uruguay, in areas close to the Atlantic Ocean. Therefore, it is possible to find different forms of this type of salt in other regions of Latin America, such as Chile and Peru, but the taste and texture may differ slightly.

In short, choosing the right kind of barbecue salt can make all the difference in the outcome. Coarse salt is ideal for meat that needs to be blanched before cooking it, while barilla salt is ideal for enhancing the flavor and juiciness of meat prepared in a barilla. In addition, the quality of the meat is also a determining factor in the success of the roast, so it is worth investing in a variety and choosing marbled and juicy cuts.