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/ck/ - Food & Cooking

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18750375 No.18750375 [Reply] [Original]

Why does dry brining work so well? You would think that salting chicken would draw the moisture out and dry the meat out but it's the total opposite.

>> No.18750387

>>18750375
As I understand it
It breaks down and relaxes the muscles.
Then when it doesn't contact as much when it cooks, so the water stays in.

But I could be totally wrong about that

>> No.18750393

>>18750375
It's called osmosis. The water inside the chicken gets drawn out of the cells by the high concentration of salt which dissolves the salt, and then that highly concentrated salt water gets pulled back into the cells since they have a lower concentration of salt. The high concentration of salt that gets drawn back into the chicken will then start to break down the proteins releasing more moisture inside the meat.

>> No.18750431

>>18750375
Meat is like 50% water. When you drybrine it it draws out like 5%. It rlly doesn't matter. Dry meat is mostly because of lack of fat anyways not water. Why do you think meat shrinks so much? You evaporate all the moisture when cooking.

>> No.18750529

>>18750393
Shit that sounds cool. Thanks science anon.
>>18750431
Except dry brining clearly works so that can't be it.

>> No.18750548

>>18750375
How long for?

>> No.18750703

>>18750387
>draws out moisture
it does but with enough time it'll be pulled back in, it's like the opposite of boiling food to make it less wet and better for frying
>>18750529
anon is saying it's a negligible amount of water drawn out to worry about, you'd have to cake the meat in salt to really mummify it, dryness is more about overcooking

>> No.18750722

>>18750529
>dry brining
brine is saltwater.
you aren't dry brining, you're just salting.

>> No.18750728

>>18750722
Salting usually refers to preserving meat in salt. Dry brining is an accurate term because you apply the "dry" salt to the meat, and then the water from the meat dissolves the salt creating it's own brine.

>> No.18750753

>>18750393
>chicken meat is cells
it's muscle anon, so mostly fibers and not a lot of cells. and the cells there are dead

>> No.18750797

>>18750753
Please tell me this is bait.

>> No.18750821

>>18750728
The term you're looking for is... wait for it... KOSHERING.

>> No.18750833

>>18750821
Jews didn't invent salting meat. Cutting off the foreskin of infants and sucking their little baby dicks though...

>> No.18750943
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18750943

>>18750728
I dont know exactly what that is, but I like fish with a layer of salt around, baked, and what I think is happening is the salt is the thing pulling water, and after it pushes from the meat layer it is above, no more water goes out because that layer is now dry and it isnt salt, trapping the water inside.

>> No.18750949

>>18750943
also vapor, it gets trapped.

>> No.18751133

When you cook meat, the muscle fibers contract which causes the whole thing to basically wring itself dry like a sponge. But when you salt it, the salt absorbs inside the meat, gets into the muscle fibers and damages them so they won't contract so well anymore. So the meat doesn't squeeze itself as strongly in the end.

Aging meat does basically the same thing. As meat ages the muscle fibers naturally decompose, i.e. become damaged and unable to contract well. So does mechanical tenderizing, like beating the meat with a hammer. It all comes down to physical damage.

>> No.18753120

>>18750833
can you pls stop thinking about baby dicks and jews kthx

>> No.18754760

>>18753120
Stop being Jewish