Salty tip of the week

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 wet brine 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.

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Salty Tip of the Week

Boiling water with salt.

Salt doesn’t make water boil faster. Salt causes it to boil at a higher temperature which reduces cooking time.

 

Salty tip of the Week

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.

 

What is Salt?

 

Salt, any salt! my kingdom for some salt.

What is Salt? Common salt, or sodium chloride, is the chemical compound NaCl. Salt occurs naturally in many parts of the world as the mineral halite and as mixed evaporites in salt lakes and salt oceans. Salt varies in color from colorless, when pure, to white, gray or brownish, typical of rock salt (halite).

Source: What is Salt? | SaltWorks