Most of the cookbooks tell us that salt is pulled out of the brine and into the meat by osmosis, a phenomenon we learned about in high school when we were not napping and passing notes. Osmosis plays a role because when you brine the salt pulls myowater to the surface to dissolve the salt. It then diffuses into the meat by going through wide open pores, sliced muscle fibers, capillaries, and mixing with intracellular myowater.
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