It just hit me . . . People shovel their walks in cold areas during the winter because the salt dissolves in the ice and it melts due to the colligative property know as freezing point depression, that is salt water needs to be colder than 0 C in order to freeze. So when dealing with frozen food like a piece of meat that is not perfectly unfrozen would it not hold that if you were going to add salt you do it during the preparation time to speed up the thawing of the food? I think it is a good idea. Eat your heart out Food Network Cohorts.
but this leaves open a possibility that the outside of the meat will simply thaw faster, leading to meat burned on the outside and raw in the middle. that wouldn’t be good. 🙁
or were you thinking about injecting the meat with a saline solution? because i would applaud that endeavor.