/ck/ - Food & Cooking

>100g noodle, 10g salt and 1L water
You need salt to counter the osmosis pressure .
Without salt the salt inside the noodles, minerals and taste tend to wash out inside the unsalten water. Adding the right amount of salt/volume counter this effect and the noodle contains it original content
https://en.wikipedia.org/wiki/Osmosis

Same reason we drink isotonic drinks and not destilled water or we loose minerals

>>7103247

the brine is the hypertonic environment in this example are you dumb boy. osmosis is not what makes brined birds moist, not directly anyway. the salt that is drawn into the bird is what causes it. it effectively creates a brine within the turkey itself.

>>7103246

>Judging by all the difficulties to bake a good turkey even after soaking it. I say your brining method is infinitely inferior to the crusting method.

they each have pros and cons and in fact you could do both with good results. i prefer the surface of my turkey to be exposed to dry bulb temperatures so it can form a pellicle. salt baked meats are very nice but they aren't what i think of when i think thanksgiving.