Whole roasted chicken or turkey can dry out easily. By rubbing salt (a dry brine) into the cavity of the bird before cooking it helps to keep the meat moist. Rubbing salt on the skin helps the skin to crisp up.
How does the salt do this?
When applied to the surface of meats it draws water to the surface and then dissolves into that water creating a brine. That brine is then reabsorbed back into the meat which takes at least half an hour. Proteins are changed by the salt allowing them to retain more of their juices. The juicier or more marbled the meat is the better it responds to the salt.
If the meat is already dry placing the meat in a wetbrine overnight may be necessary. A brine needs a minimum of 12 hours to be effective.
Basic brine recipe: 4 tablespoons (60ml) of salt to 4 cups (1000ml) of water.
Of course, other seasonings can be added to a brine.
Add some salt to the water when boiling eggs to prevent the shells from cracking.
When poaching eggs salt the water adequately, and add a couple of tablespoons of vinegar to the water. Swirl the water and using a spoon drop the egg in the center which helps to keep the white together and they set faster.
Salt is essential to life and also to good health. The recommendation is that we consume a minimum of 500 mg/day of sodium to maintain good health. Salt and Good Health.
The maximum is 2300mg/dayof sodium.
It is recommended that people over the age of one year eat between 1000-1500 mg sodium per day which is the Adequate Intake (AI) and people aged 14 and over should not eat more than 2300 mg sodium per day. This is referred to the Tolerable Upper Intake Level (UL). A sodium intake above 2300 mg per day is likely to pose a health risk. Health Canada
When baking, anything from bread to pies, it is essential to add salt, even if just a pinch, for taste. It is so easy to taste the difference between unsalted and salted bread or pastry. Pastry chefs agree. Why salt is important in baking.