Jan
08
2016
13
Accelerated Diffusion
By Robsous
Forums:
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?
