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The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. [2] The salt introduced into the cell denatures its proteins. [2] The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. [6] This prevents the meat from dehydrating.
Cook, partially covered, until the internal temperature on an instant-read thermometer, inserted into the thickest part of each breast, reads 160ºF.
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
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Salt (sodium chloride) is the primary ingredient used in meat curing. [10] Removal of water and addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. [10] [11] Doing this requires a concentration of salt of nearly 20%. [11]
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle Brining turkey stirs up a lot of strong opinions. Some people believe brining is a waste of time—sprinkle a rub on the skin ...
Boiled peanuts can become slimy or moldy quite quickly without refrigeration. Boiled peanuts can be frozen, then later reheated in a microwave or boiling water for out-of-season consumption. Properly frozen, the flavor is well maintained for even several years. Boiled peanuts can also be canned and are available commercially. [4]