One of the things I hated growing up at Thanksgiving was overcooked turkey. It is dry, flavorless and feels like eating cardboard. I would often forgo turkey because of how dry it was. Meat, especially lean meat like turkey loses about a third of its moisture during cooking. One year, my uncle tried to alleviate this dryness by deep fat frying the turkey. However, he forgot to heat the oil before putting the bird in the cooker which is a fairly big no-no. Needless to say that year, I was very grateful that I was a practicing vegetarian.
Brining has been my preference for the past three years because it is far healthier than deep fat frying and it cuts the cooking time in half. Most importantly is creates a juicy delicious Thanksgiving turkey. Brining entails soaking the meat for a number of hours in a chilled solution of salt and water.
Brined Pork with Pineapple Salsa. But why stop at salt and water? Since you are already moving liquid into the meat why not flavor the liquid thereby flavoring the meat. The juice in the brine moves into the meat with the salt and stays there. This give meat flavor all the way through versus just on the surface like with a rub or quick marinade. Additional seasoning like garlic, juniper berries, peppercorns, and herbs and spices can also be used.
Before brining meat make sure to look at the label. Some manufacturers are already adding a salt based solution to help keep meat moist. Brining Turkey Tired of dry turkey? Try adding water. Muscle tissue left is made of bundles of muscle fibers center , which are made of muscles cells. In osmosis, water, but not salt, enters the muscle cells right.
Salt breaks down orderly, folded proteins left into relaxed, loose chains right. Try this Basic Brine Keep your meat moist by adding water. Naked Egg Watch de-shelled eggs swell and shrink in different fluids. Agar Cell Diffusion Use agar cubes to investigate how size impacts diffusion. A final concentration of to 1M Fiber volume decreased, the tissue lost its own water and proteins precipitated causing disruption in the matrix.
Chloride ions bind to the filaments and increase electrostatic repulsive forces between them. A crucial factor in swelling is likely to be removal at a critical salt concentration of one or more transverse structural constraints in the myofybril.
The sort of salt concentration needed to see the dissociation effect biochemically is typically around mM salt concentration mM being roughly physiological. This converts to 5. It seems reasonable to suppose that water is held in meat by capillarity, the majority in the interfilament spaces within the myofibrils, but a substantial part in the extracellular space and the spaces between myofibrils.
Offer G and Trinick J, Always leave the brine in the refrigerator. The above brine table recommended by Cooks Illustrated contains 5 oz. Estes Reynolds, a brining expert at the University of Georgia. Keep in mind that In addition many protein changes are also seen at these salt concentrations. Even brining will not prevent water loss due to shrinkage during cooking, although since we are starting with more water --and the change in protein structure may make water expulsion more difficult -- loss of water is inevitable when cooking occurs at high temperatures.
Expulsion of water from the myofibre is slow and incomplete from 40 to It is the high tension which this collagen develops during heat shrinkage which is the main cause of extrusion of fluid from the meat. If you want to speed up the brining process or use less salt , some reports suggest use a Foodsaver those vacuum machines with which you can make vacuum sealed bags or remove the air from containers. Vacuum brining PVB of meat products in salt-concentrated solutions gives rise to hydrodynamic mechanisms that facilitate solution infiltration into the meat structure.
See Abstract. Bertram et al. Bertram, A. Karlsson, M. Rasmussen, O. Pedersen, S. Andersen, Origin of multiexponential T2 relaxation in muscle myowater, Journal of Agricultural and Food Chemistry 49 , pp. Belitz and Grosch, H. Belitz and W. Meat Sci, Graiver, N, A. Pinotti, A.
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