Soaking poultry and pork chops in brine makes them juicier and more succulent. But how? I thought that if you put a piece of meat in a saltier environment than the tissue itself, it would LOSE moisture -- right? How does brining make poultry and pork so moist?
2007-05-16 07:08:30 · 4 answers · asked by Rеdisca 5 in Science & Mathematics ➔ Chemistry
Also, besides the previous answer, salt water can slightly break down some fat, muscle, and skin fibers in food which will allow the meat to be more tender.
2007-05-16 07:19:16 · answer #1 · answered by jcann17 5 · 1⤊ 0⤋
At first, salt will draw out the water, but over time the salt will move into the tissues and draw back moisture
2007-05-16 07:11:51 · answer #2 · answered by gotaprofquestion 3 · 0⤊ 0⤋
I think our pallet likes the taste of salt too much. After u get my age u can not have much salt as your blood pressure will go through the roof.
2007-05-16 07:37:04 · answer #3 · answered by JOHNNIE B 7 · 0⤊ 1⤋
Osmosis is the best term to describe that process.
2007-05-16 07:14:43 · answer #4 · answered by African 3 · 0⤊ 0⤋