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42. Re: RE: Follow up Aug 8, 2012, 22:45 UConnBBall
Blue, Just like to figure out things and not trying to be a pain, so don't reply to this is OK Love all you do for over 10 years!!!!!

I say the internet is wrong and chemistry and practical experience shows the effect of salt. Salt causes Osmosis. In Fish it causes the blending of cells and in animal meats it causes water to transfer between the two.

Salt cures meats: Beef Jerks, Hams, Prosciutto, Ham, Pepperoni, etc.

Heck before refrigeration Salt Cured fish and meats was the only way to save food for later. So MASSIVE coating of salt would cause the meat and fish to dry out and kill cells.

Salt is a GREAT tool for working with meats but I wouldn't put it in a burger before I cook it. Makes it hard though a little salt is not a big deal it will always have the same toughing effect on meats UNLESS it is water (wet) brine (Salt Water works miracles in breaking down the tissue of chicken and making it oh so tender).

I always in cooking and chemistry always do a A) and a B) so try preparing one with and without salt. If its just a pinch of salt it won't do anything, hence the belief of the "myth" but science and observation isn't on the side of Salt Doesn't Dry Out Foods or Draw Out Water.
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