![]() This leads salt ions to diffuse into the cell, whilst the solutes in the cells cannot diffuse through the cell membranes into the brine. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. ![]() you could, you just shouldn't).īrining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. It only takes a few minutes of hands on work (and a couple hours of planning ahead, only down side is you shouldn't just open, make a few cuts and grill. Moist Tender and Succulent!ĭon't be scared, once you brine your pork you will never go back. So, armed with comparatively inexpensive meat a knife and a little know how, you too can achieve. Who wouldn't rather have this than a burger?īut the difference between moist tender and succulent and over cooker charred shoe leather is not that far apart. Looks like I will be cooking up a lot of pork loin this summer.īesides, when you think about it, if cooked properly, beautifully charred, crusty on the outside, moist tender and succulent on the inside, simply but deliciously seasoned. Well, I took a look around and noticed that the pork loins were a very reasonable $2.49 a pound. My selection of choice, 80/20 ground beef, nothing special, nothing extra grind or added mixing, just your standard package of hamburger came in at a ridiculous $3.99 a pound! FOUR DOLLARS FOR HAMBURGER? When did that happen? On a recent trip I was going to buy a couple of pounds of hamburger. A Funny thing is happening at the meat counter these days.
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