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re: Anyone ever add crab boil to a brine?
Posted on 3/6/17 at 2:18 pm to KosmoCramer
Posted on 3/6/17 at 2:18 pm to KosmoCramer
A brine is used for salt to penetrate the meat so you dont lose juice in the cooking process. It is not used for flavoring purposes.
1
Posted on 3/6/17 at 3:40 pm to Prairie Tiger
quote:
brine is used for salt to penetrate the meat so you dont lose juice in the cooking process. It is not used for flavoring purposes.
Salt doesn't really penetrate the protein and embed in there. It breaks down surface proteins and allow the protein to retain it's moisture that it naturally has.
And I agree that the flavor is not absorbed. I'm confused why my comments have been lambasted on here. It's just science
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