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re: Anyone ever add crab boil to a brine?
Posted on 3/6/17 at 3:40 pm to Prairie Tiger
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
1
Posted on 3/6/17 at 4:10 pm to KosmoCramer
quote:
And I agree that the flavor is not absorbed. I'm confused why my comments have been lambasted on here.
Because you're wrong. Ever brined anything with crab boil in it? I'll answer for you... no you have never brined anything with crab boil. If you had you would know that you can pick up some crab boil flavor. You can seriously alter the flavor of meats with brines and marinades. Put your science book down and go soak some meat in some shite.
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