Dec
24
2015
3
Salting out
By Robsous
Forums:
Serious eats mentioned a thing called "salting out" in a wet brine. Whereby, salt moves into the bird, while larger flavor molecules will exit into the water.
So wet brining bad for 2 reasons,
1. Will remove flavor molecules
2. Generally dilute the existing juices.
Provided the above is correct. Here's my theory (which is wrong but I just want to see what you think)
It's OK to wet-brine white meat(Chicken breast) because it's bland anyway, its juices are not as flavorful as dark meat.
Anybody think that's correct?
