Ep. 328: Test My Meat
The MeatEater Podcast
00:00
Is It Tender or Tender?
When we introduce a brine, we're attempting to increase that level in order to do two things. One is to an osmotic reaction, where the fibres, the mio fibre actually holds or incapsillates moisture,. The other is to tenderize it. And the salt disrupts the natural chemical bonds of the protein and so they can't do their normal tightening up thing the way ha they would normally. I don't know if anybody ever has tested empirically to see if it isn't more tender. But it is acknowledged scientifically, that it will seem more tender because the muscle fibres can't fight back with the salt concentri cannot wait to take a hunk
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