/ck/ - Food & Cooking

[Anonymous No.14025134]

How does the salt get from the outside to the inside in order to cure it?

[Anonymous No.14025142]

osmosis

[Anonymous No.14025148]

https://en.m.wikipedia.org/wiki/Diffusion

[Anonymous No.14025173]

/thread

[Anonymous No.14025198]

>>14025148
>Diffusion is the net movement of anything (for example, atom, ions, molecules) from a region of higher concentration to a region of lower concentration. Diffusion is driven by a gradient in concentration.

The concept of diffusion is widely used in many fields, including physics (particle diffusion), chemistry, biology, sociology, economics, and finance (diffusion of people, ideas, and price values). The central idea of diffusion, however, is common to all of these: an object (for example, atom, idea, etc.) undergoing diffusion spreads out from a point or location at which there is a higher concentration of that object.

A gradient is the change in the value of a quantity, for example, concentration, pressure, or temperature with the change in another variable, usually distance. A change in concentration over a distance is called a concentration gradient, a change in pressure over a distance is called a pressure gradient, and a change in temperature over a distance is called a temperature gradient.
How could I have been so lost?

[Anonymous No.14025208]

>>14025134
does that ham taste the same as the sliced ham that you put on sandwich

[Anonymous No.14025222]

>>14025208
It's better

[Anonymous No.14025249]

>>14025198
>How could I have been so lost?
Think of it this way:

How does the heat get from the outside to the inside in order to cook it?

[Anonymous No.14025291]

>>14025249
Why does the salt soak through it tho?

If I salted one of my arms and then cooked the other the salted one would not be able to eat.

[Anonymous No.14025335]

>>14025291
If you spend long enough in a vat of salt water you will eventually be as salty as the water

[Anonymous No.14025343]

>>14025134

Something to do with the salt being of higher concentration outside and the intra-cellular content in the meat cells being of lower concentration. This sets up a concentration gradient i.e from high to low, and acts via osmosis as the salty water is drawn through the microscopic spaces in the meat.

[Anonymous No.14025350]

>>14025335
Maybe if I tore all my skin off...

[Anonymous No.14025352]

>>14025343
Not osmosis, diffusion

[Anonymous No.14025470]

[Anonymous No.14026709]

best ham

[Anonymous No.14026736]

rum ham!! haha
remember from always sunny in Philadelphia? haha