Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

VIDEO- Dr. Greg Blonder: "The Magic Of Salt: So Vital, And So Misunderstood" (53 mins)

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5043
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    VIDEO- Dr. Greg Blonder: "The Magic Of Salt: So Vital, And So Misunderstood" (53 mins)




    Dr. Greg Blonder, is an amazing polymath and the AmazingRibs.com resident science advisor and mythbuster. He has a physics BS from MIT and a physics PhD from Harvard. In his life as a physicist he rose to become the Chief Technical Advisor at AT&T's legendary Bell Labs and he holds more than 80 patents in the areas of optical disk recording, integrated fiber optic devices, displays, computer systems, software, and user interfaces.
    As an entrepreneur, he has been a partner at the Morgenthaler Ventures, a technology centric venture capital firm that has supplied funds to Apple among others. He has also lectured at Columbia University and Wharton, written a number of articles for Business Week, and teaches Scenario Planning part time at Parson's The New School for Design.
    His love of food, especially barbecue, has brought him to food science where he conducts original research for this website, and patiently answers my dumb questions. He has enough grills and smokers that he could open a retail business, and nobody I know understands better than he what happens when heat hits meat.
    For this Seminar, we will be discussing salt, why you need it in cooking, why it is essential for human survival, and how it reacts with different foods in its own special way.

    Background reading

    Here are some of Meadhead's articles on:
    Salt
    Wet brines
    Dry brines
    Marinades

    Illustrations used during the seminar
    Click image for larger version

Name:	Fig 1 chemical-size-comparison.jpg
Views:	203
Size:	12.8 KB
ID:	8068
    Click image for larger version

Name:	Fig 6 cut-end-sugar-brine.jpg
Views:	184
Size:	27.1 KB
ID:	8069
    Click image for larger version

Name:	Fig 3 rawBrinedTurkey BreastComparison.jpg
Views:	175
Size:	79.3 KB
ID:	8070
    Click image for larger version

Name:	Fig 2 saltDiffusion.jpg
Views:	183
Size:	47.3 KB
ID:	8071
    Click image for larger version

Name:	Fig 4 225F 90-10 Matrix.jpg
Views:	175
Size:	115.2 KB
ID:	8072
    Click image for larger version

Name:	Fig 5 24-hr-shrimp-and-tenderloin.jpg
Views:	184
Size:	51.9 KB
ID:	8073
    Click image for larger version

Name:	Fig 8 salt-crust-sequence.jpg
Views:	180
Size:	45.5 KB
ID:	8074
    Click image for larger version

Name:	Fig 9 wet-vs-dry-brined-brisket-after-225F-cooking.jpg
Views:	175
Size:	41.1 KB
ID:	8075
    Click image for larger version

Name:	Fig 7 cooked-chicken-breast-comparison.jpg
Views:	183
Size:	52.9 KB
ID:	8120
    Attached Files
  • Chrisonthego
    Former Member
    • Jul 2014
    • 13
    • Ottawa, ontario canada

    #2
    Excellent info. Learned a lot!

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5043
      • Charlotte, NC
        • Slow 'N Sear Kamado (SnSK)
        • Lots of grills that work with Slow 'N Sear
        • LOTS of digital thermometers (my fav)
        • LOTS of accessories
        • Favorite Beer - Fat Tire
        • Favorite Bourbon - Woodford Reserve
        • Favorite White Wine - Cakebread Chardonnay
        • Favorite Red Wine - Yes, Please
        • President/Owner - SnS Grills

      #3
      Indeed. I think we all did

      Comment

      • fracmeister
        Founding Member
        • Jul 2014
        • 1116
        • Sprang, TX
        • Dances with lemmings

          (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

        #4
        "The cure for anything is salt water: sweat, tears or the sea" Isak Dinesen or Karen Blixen...not sure
        "The cure for anything is salt --on brisket, steak, ribs, pork shoulder...." fracmeister---for sure

        Comment


        • David Parrish
          David Parrish commented
          Editing a comment
          Nice one Frackenator
      • smarkley
        Former Member
        • Jul 2014
        • 1429

        #5
        Wow... just got a chance to hear this archived version... Just WOW! This changes everything!

        Comment

        • richinlbrg
          Founding Member
          • Jul 2014
          • 1838
          • Leesburg, VA. (Northern, VA)
          • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

          #6
          This was excellent. Thank you, MH and Dr. Blonder, I learned a lot. Watched some segments multiple times and will be makin some adjustments. Thank you!

          Comment

          • dprice
            Founding Member
            • Jul 2014
            • 73
            • Donald Price
              Texas Pit Crafters PM 100S JR
              Cookshack Smokette
              Maverick ET-732 Dual Thermometer
              Thermoworks Thermapen

            #7
            That was incredibly informative. Sets a high standard for those that follow!

            Comment

            • Mayhem Mike
              Former Member
              • Jul 2014
              • 41
              • Salt Lake City, Utah

              #8
              The last thing I wanted to watch this morning was a seminar on SALT! But, curiosity prevailed and I ended up watching the WHOLE PROGRAM. Very interesting---and important and useful! I've since shared the key concepts with several family members. Thanks, Dr. Blonder! (From now on, no more salt in my rub mix!)

              Comment

              • tastey life
                Former Member
                • Aug 2014
                • 4

                #9
                Game changer ! Thanks !

                Comment

                • David Parrish
                  Founding Member - Pit Boss Emeritus
                  • May 2014
                  • 5043
                  • Charlotte, NC
                    • Slow 'N Sear Kamado (SnSK)
                    • Lots of grills that work with Slow 'N Sear
                    • LOTS of digital thermometers (my fav)
                    • LOTS of accessories
                    • Favorite Beer - Fat Tire
                    • Favorite Bourbon - Woodford Reserve
                    • Favorite White Wine - Cakebread Chardonnay
                    • Favorite Red Wine - Yes, Please
                    • President/Owner - SnS Grills

                  #10
                  Originally posted by tastey life View Post
                  Game changer ! Thanks !

                  Welcome to The Pit TL! When you have a moment, check out my Welcome letter and tips topics, which will help you complete your signature (Tip#1). They're here and here.

                  Comment

                  • TheFienshmeker
                    Former Member
                    • Aug 2014
                    • 10

                    #11
                    Question on Dry vs. Wet Brine: Why does the good doctor seem to say (mark 26 min) that wet brine does not continue to penetrate with time but stops at the fist 1/4" and only continues during cooking - but dry seems to penetrate deeper with time, why wouldn't wet brine continue as dry brine, (If true how could anyone every wet brine a brisket in wet brine to make corn beef, if it wouldn't penetrate the meat all the way, how can it be preserved fully? What is is about the wet (water) that stops the salt from penetrating using a wet brine?
                    Last edited by TheFienshmeker; August 17th, 2014, 09:37 AM.

                    Comment

                    • docblonder
                      Moderator
                      • Jul 2014
                      • 100

                      #12
                      Fienshmeker-

                      You are correct- wet and dry both continue to diffuse in at about the same rates. I was trying to make a slightly different point, but did so awkwardly so this is a great opportunity to clarify.

                      Most wet salt brines are very strong- 6% or more. Dry rub brines are even saltier- nearly 50% at the surface when you first shake on. But, since the amount of salt is limited by what you shook on, the concentration in the meat continues to decline with time, until it is uniformly diluted at say the 0.5% level. On the other hand, if you left meat in a salt brine for the same time as you did for dry, the salt level continues to RISE because it can draw on the "infinite' supply in the brine. At some point, the wet brine will end up oversalting the meat compared to dry. Which is the problem with wet brines- how fast the salt enters depends on temp, fattiness, orientation of the meat fibers to the surface, the species, etc. Very hard to predict the outcome with wet brines, which is why I generally favor dry.

                      In the first half hour, both wet and dry quickly diffuse in the top 1/4" or so. Typically, this means you end up with less total salt in the meat after a half hour in wet brine vs dry, due to the above effects.


                      Also see
                      http://pitmaster.amazingribs.com/for...1-4-or-1-2-tsp

                      Comment

                      • Eugene A
                        Charter Member
                        • Aug 2014
                        • 94
                        • Port St John, FL (although the post office is Cocoa, FL)

                        #13
                        Very interesting and informative, and well worth the price of admission. I'm looking forward to the next seminar.

                        Comment

                        • Rippler
                          Former Member
                          • Aug 2014
                          • 2

                          #14
                          Thanks a lot for this fantastic lecture! I just joined the Pitmaster club after having read tons of articles on amazingribs.com and I have to say that it's already worth it and in fact would have been worth it for the free content itself!!! I have a question regarding the extraction of water from meat by putting salt on it. I understand that vegetables have a different cell structure so the effect will be different. Nevertheless, I learned in school, which admittedly was some while ago, that that osmosis "carries" water from a cell which has a higher concentration of salt to the cell with lower concentration through cell membranes. This, if I remember correctly, is the reason why we should not drink sea water because it would make us even more dehydrated. I would be very interested in why the effect is different for, say, a pork shoulder. Is it a matter of salt concentration or why does water not directly get sucked out? Maybe you implicitly already answered this question but I couldn't figure it out as a layman. Thanks in advance and keep up the great work (which I have no doubt about)!

                          Comment

                          • docblonder
                            Moderator
                            • Jul 2014
                            • 100

                            #15
                            Meat is not like the Pyramids- a solid mass of "cells" each stacked tightly on top of each other. Instead, there are bundles of cells with interstitial pores, capillaries, fat, collagen, .... More like a house, with hallways and doors. The salt ions take the easy route- in between the cells, rather than through the cells. So osmosis (which requires a barrier that lets one ion through but not others) is less of an issue.

                            Water and juices do not ooze out when you squeeze on meat because the water molecules are electrically attracted to charges on the surface of the muscle fibers. During cooking, proteins fall apart and cell walls break, liberating a lot of liquid, and making it easier for flavor to penetrate through the damaged structure.

                            Comment


                            • WEKing
                              WEKing commented
                              Editing a comment
                              Are the microscopic cracks and dents in chicken. pork and lamb the same size as in beef? The reason why I ask is I'm wondering if larger molecules of sugar and garlic can enter into the chicken, pork and lamb where they are too big for beef.

                              Thanks for your help!

                            • docblonder
                              docblonder commented
                              Editing a comment
                              Chicken is denser than brisket, and sirloin is like most cuts of lamb. Pork in-between. But this is AFTER cooking, when the muscle fibers have slightly separated. Before cooking, the big molecules simply won't penetrate.

                              Shellfish is a bit different- it lacks a closed capillary circulation system and instead floods the interior with blood. So 30 minutes in a flavored brine will actually allow spices to penetrate through a shrimp.

                          Announcement

                          Collapse

                          Meat-Up in Memphis 2021

                          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                          Click here for details. (https://amazingribs.com/memphis)
                          See more
                          See less
                          Working...
                          X
                          Meat-Up in Memphis

                          T-Shirts & More T-Shirts & More
                          Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

                          Cool Embroidered Shirt Cool Embroidered Shirt
                          This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

                          Click here for more info.

                          Support ARC

                          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

                          https://tinyurl.com/amazingribs

                          BBQ Stars

                          Spotlight

                          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                          Use our links when you buy things

                          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                          https://tinyurl.com/amazingribs

                           


                          Placeholder

                          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                          Click here to see our list of Gold Medal Gifts


                          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                          maverick PT55 thermometer

                          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                          Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


                          If you have a Weber Kettle, you need the Slow 'N' Sear

                          slow n sear

                          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                          Click here for our article on this breakthrough tool


                          Bring The Heat With Broil King Signet's Dual Tube Burners

                          the good one grill

                          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                          Click here to read our complete review


                          The Good-One Is A Superb Grill And A Superb Smoker All In One

                          the good one grill

                          The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                          Click here to read our complete review


                          Pit Barrel Cooker Smoker

                          Griddle And Deep Fryer All In One

                          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

                          Click here to read our detailed review and to order


                          Pit Barrel Cooker Smoker

                          The Pit Barrel Cooker May Be Too Easy

                          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

                          Click here to read our detailed review and the raves from people who own them


                          The Undisputed Champion!

                          thermapen

                          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


                          Compact Powerful Sear Machine For Your Next Tailgater

                          Placeholder

                          Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                          Click here to read our detailed review and to order


                          The Cool Kettle With The Hinged Hood We Always Wanted

                          NK-22-Ck Grill

                          Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                          Click here for more about what makes this grill special


                          Placeholder

                          G&F Suede Welder's Gloves

                          Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

                          If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

                          Click here to read our detailed review

                          Click here to order from Amazon


                          GrillGrates Take Gas Grills To The Infrared Zone

                          grill grates

                          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

                          Click here for more about what makes these grates so special


                          PK 360 grill

                          Is This Superb Charcoal Grill A Kamado Killer?

                          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                          Click here to read our detailed review of the PK 360

                          Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                          kareubequ bbq smoker

                          Our Favorite Backyard Smoker

                          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                          Click here for our review of this superb smoker


                          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                          masterbuilt gas smoker

                          The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                          Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                          Click here to read our detailed review


                          Professional Steakhouse Knife Set

                          masterbuilt gas smoker

                          Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                          Click here to read our detailed review and to order


                          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                          fireboard bbq thermometer

                          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                          Click here to read our detailed review


                          Finally, A Great Portable Pellet Smoker

                          Green Mountain Davey Crockett Grill

                          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                          Click here to read our detailed review and to order