Chemistry in the Kitchen


What does brining do to meat?

Soaking meat in a salt solution (the definition of brining) helps separate the long filaments that make up muscles (myofibril) by dissolving the proteins on their surfaces. With enough salt the actual filaments start to break down, and both effects make the meat seem more tender. Additionally salt allows proteins to hold on to more water, which helps prevent your steak from drying out.


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