Accelerated Diffusion

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Robsous
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Joined: 2015-02-13 11:30
Accelerated Diffusion

Heat increases the rate of diffusion. If I dry brined chicken breast with 1% salt. Then started the brine process in my Cvap(100F), removed after 2 or 3 hours and blast chilled in iced water.

Would 100F be max temp possible without affecting/cooking the meat? 

Do you see any problems with this idea?