What a Brine is:
This is where you piggy back great flavors and seasonings with SALT to penetrate and flavor food, usually vegatables and meats.
Brining works on a cellular level by way of salt molecules wanting to create an equilibrium on either side of a membrane, in this case...poultry skin. As the salt moves in and out of the membrane, seasonings that you add are carried with the salt into the flesh of the meat.
This also creates a more savory and moist piece of meat, (Those Chemistry classes in college finally paid off!)
I recently brined a Chicken and made a video of it...here it is:
http://www.youtube.com/watch?v=NCAUb8E6E04&feature=colike
This is where you piggy back great flavors and seasonings with SALT to penetrate and flavor food, usually vegatables and meats.
Brining works on a cellular level by way of salt molecules wanting to create an equilibrium on either side of a membrane, in this case...poultry skin. As the salt moves in and out of the membrane, seasonings that you add are carried with the salt into the flesh of the meat.
This also creates a more savory and moist piece of meat, (Those Chemistry classes in college finally paid off!)
I recently brined a Chicken and made a video of it...here it is:
http://www.youtube.com/watch?v=NCAUb8E6E04&feature=colike
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