[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1137 - 18 msgs

[Philip & Susan Troy]

Terry Decker wrote:

> Brine is a solution which promotes osmosis, allowing the dissolved salts and
> spices to premeate through the cell walls and into the meat as part of the
> solvent (da liquid part of da brine).
>
> Bear
>
>
>>>I don't brine a lot of things.  I certainly do brine turkey before I
>>>put it in the smoker.  It keeps the bird nice and juicy and tender.
>>>I stick the bird in a great big pot with brine water and spices
>>>overnight.
>>>
>>       But, (to channel Stefan for a moment, with his permission),
>>why does it need to be brine? Why not some unsalted liquid?
>>
>>
>>       Amanda

And then, there are other salts than sodium chloride, some of which are
edible, and sugar ought to work, too. Of course, you may not like the
effects of any of those.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98