Brining Science (again)

Mary

The Washington Post had a good article on the science of brining meat in yesterday's Food section (can't believe no one posted this before me. Finally someone explained the activity in real science without a lot of hocus pocus.[p]Bottom line is timing is everything in having the brine solution penetrate the meat cells after it dries them out and brining does make the meat saltier. URL is (hopefully) below.[p]Mary
[ul][li]Food 101[/ul]

Mike Oelrich

Mary,[p] Ahh, but I did post it already![p]MikeO

Gretl

Mary,
Aak! This was SO interesting! I work at Penn State, in the same college as Edward Mills, and I now know about brining from reading your recommendation to read the Washington Post article written by this chemist. What a roundabout way for information that I could've found right down the hall.
Thanks for posting.
Gretl

Mary

MikeO,
I thought it weird that no one did - I missed it until I did a search on the page. [p]Mary

Char-Woody

Mary, and MikeO..thanks to both of you for bringing it to our attention. The article makes mucho sense. Of course, we knew that all along :-)..[p]Its like a mosquito bite, we know it itches, but don't know the scientific reason why. This one explains it..Back to my yardwork..C~W[p]

Cornfed

Mary and MikeO,[p]Thanks for posting that link. A very interesting story. Now I know some more about brining, but more importantly, I know that what I REALLY want to do with my life is become a meat scientist! I didn't even know such a profession existed until this article.[p]Sheeeeeeeeeeeeeeeee,
Cornfed