- Jul 29, 2008
- 118
- 10
For those of you (like me) that need to see good analysis done in order to understand a topic, I recommend an article that I just ran across involving turkey brining.
http://www.seriouseats.com/2009/11/t...ng-basics.html
This article shows (among other things) the weight (due to water) loss at different stages of cooking of three turkey breasts in different scenarios. It also makes an argument illustrating that osmosis is not the primary factor in why brining works.
I think it's an interesting read, and as a mathematician, I appreciate the analysis.
http://www.seriouseats.com/2009/11/t...ng-basics.html
This article shows (among other things) the weight (due to water) loss at different stages of cooking of three turkey breasts in different scenarios. It also makes an argument illustrating that osmosis is not the primary factor in why brining works.
I think it's an interesting read, and as a mathematician, I appreciate the analysis.