On food and cooking the science and lore of the kitchen ( PDFDrive ) 306

6% salt by weight for anywhere from a few hours to two days (depending on thickness) before being cooked as usual They come out noticeably juicier Brining has two initial effects First, salt disrupts the structure of the muscle filaments A 3% salt solution (2 tablespoons per quart/30 gm per liter) dissolves parts of the protein structure that supports the contracting filaments, and a 5.5% solution (4 tablespoons per quart/60 gm per liter) partly dissolves the filaments themselves Second, the interactions of salt and proteins result in a greater waterholding capacity in the muscle cells, which then absorb water from the brine (The inward movement of salt and water and disruptions of the muscle filaments into the meat also increase its absorption of aromatic molecules from any herbs and spices in the brine.) The meat’s weight increases by 10% or more When cooked, the meat still loses around 20% of its weight in moisture, but this loss is counter-balanced by the brine absorbed, so the moisture loss is effectively cut in half In addition, the dissolved protein filaments can’t coagulate into normally dense aggregates, so the cooked meat seems more tender Because the brine works its way in from the outside, it has its earliest and strongest effects on the meat region most likely to be overcooked, so even a brief, incomplete soaking can make a difference The obvious disadvantage of brining is that it makes both the meat and its drippings quite salty Some recipes balance the saltiness by including sugar or such ingredients as fruit juice or buttermilk, which provide both sweetness and sourness Shredding Even if a tough roast has been cooked to the point that it has become tender but unpleasantly dry, the cook can restore a certain succulence to the meat by pulling it apart into small shreds and pouring over them ... coagulate into normally dense aggregates, so the cooked meat seems more tender Because the brine works its way in from the outside, it has its earliest and strongest effects on the meat region most likely to be overcooked, so even a brief, incomplete soaking can make a...counter-balanced by the brine absorbed, so the moisture loss is effectively cut in half In addition, the dissolved protein filaments can’t coagulate into normally dense aggregates, so the cooked meat seems more tender... even a brief, incomplete soaking can make a difference The obvious disadvantage of brining is that it makes both the meat and its drippings quite salty Some recipes balance the saltiness by including sugar or such ingredients as fruit