The food lab better home cooking through science ( PDFDrive ) 702

solute concentration to an area of high solute concentration In this case, water moves from the brining vessel (low solute concentration) to the inside of the turkey’s cells (where there are lots of proteins, minerals, and other fun biological goodies that dissolve in the water) But this theory is not quite accurate If it were, then soaking a turkey in pure unsalted water should be more effective than soaking it in a brine, and we’ve seen that that is not the case Moreover, if you soak a turkey in a ridiculously concentrated brine (I tested turkey in a fully saturated salt solution), according to the osmosis theory, it should dry out even more WEIGHT LOSS IN COOKED TURKEY BREASTS However, I found that despite turning the turkey inedibly salty, a highly concentrated 35-percent salt solution was just as effective as a more moderate 6-percent salt solution at helping the turkey retain moisture, indicating that there’s ...However, I found that despite turning the turkey inedibly salty, a highly concentrated 35-percent salt solution was just as effective as a more moderate 6-percent salt solution at helping the turkey retain moisture,... a more moderate 6-percent salt solution at helping the turkey retain moisture, indicating that there’s