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Question about brining

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Question about brining

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Marion Morgenthal | | Nov 15, 2006 03:30 AM

I've been reading all about brining and how it makes poultry (turkey in particular) more moist, which sounds great. Then I started thinking about what I know of osmosis from my high school science classes, and realized that brining should make water move out of the bird, not in--so I'm very confused. If it were soaked in pure water, I could see the water moving in, but adding salt and sugar should make the water move out to equalize the concentration. Can anyone explain?

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