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Why does brining result in juicier meat when a salt solution makes water leach out of protein cells which should result in drier roasted meat? |
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By removing the liquid it produces results the same as dry aging, like steakhouses do.
First answer by ID1249788438. Last edit by ID1249788438. Question popularity: 4 [recommend question]
Answers.com > Wiki Answers > Categories > Food and Cooking > Cooking Tips and Tricks > Why does brining result in juicier meat when a salt solution makes water leach out of protein cells which should result in drier roasted meat?
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