The salt and seasoning are dissolved. The meat is being flavored by the water.

Think of it this way. Take a bowl of water and add food coloring. Then dip a peice of bread in the water. Keep doing this with new peices of bread. You will see the water level drop but the color of the water will not become lighter.

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Posted by SUB

Member since Jan 2001

Member since Jan 2009

21104 posts

Posted on 3/11/15 at 12:05 pm to Houma Sapien

quote:
Think of it this way. Take a bowl of water and add food coloring. Then dip a peice of bread in the water. Keep doing this with new peices of bread. You will see the water level drop but the color of the water will not become lighter.

Your analogy doesn't really apply, because eventually you will run out of water. If you are doing several batches, a lot of water will:
- boil off
- get soaked up by veggies and crawfish

You have to add ice / water to have enough water to boil the next batch. This dillutes the seasoning which is why you need to add more.

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Posted by michael corleone

baton rouge

Member since Jun 2005

5844 posts

Posted on 3/11/15 at 3:09 pm to Houma Sapien

We can politely agree to disagree. I think basic chemistry dictates that chemicals dissolved in water will move across a membrane into areas of less concentration until they reach a point of equal concentration or the others "saturation point"(which ever occurs first). If the crawfish meat were simply a sponge type material (like the bread in your analogy) I would agree. It is not. It is cellular and as such has a membrane that the solvents are passing across. No big deal. Let's get it to Mr. Brown and suggest that he create a food science episode to answer the question. I will bring the beer.

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