CONCEPT 11: BRINING MAXIMIZES JUICINESS IN LEAN MEATS Flashcards
(53 cards)
What two specific principles does brining rely on?
Osmosis and diffusion.
What simple concept do osmosis and diffusion rely on?
Nature likes to keep things in balance.
Why do cells in in meat allow certain molecules to move in and out?
Sustain balance.
Small molecules (like salt) will naturally move from an area of lesser or greater concentration? What is this process called?
Greater concentration to an area of lesser concentration. Diffusion.
Are salt molecules in a typical brine more concentrated than inside the muscle cells?
Yes, so salt will naturally move in.
When water moves across cell membranes what is this process called?
Osmosis
Does meat pick up water weight when brined properly?
Yes
Is the concentration of salt in a brine important?
Yes
What happens if a brines salinity is too high?
Water will be drawn out of the meat instead of traveling in.
What happens if a brines salinity is too low?
The movement of water into the meat will be very slow.
What two ions is salt made of? Are they oppositely charged?
Chloride and sodium. Yes.
What reshapes the proteins in a brine? What does reshaping help the protein do?
Salt reshapes the protein helping it to hold more water before and after cooking.
Explain proteins atomically with references to charges and size.
Proteins in meat are large molecules that contain a mosaic of charges, positive and negative.
When proteins are placed in a solution containing salt, why do they adjust their shape?
To accomodate the opposing charges.
What do the rearrangement of protein molecules create?
Gaps that fill up with water.
Does does salt dissolve in meat?
Dissolves proteins, forming a gel capable of holding even more water.
Does salt more tender? How?
The rearrangement of protein molecules compromises structural integrity of meat, reducing overall toughness.
Brining meat accomplishes what 3 things?
Dissolves proteins, rearranges protein and adds moisture while seasoning deep into the meat.
What is the rib cap’s anatomical name? Where is it located?
Spinalis dorsi is located around the eye of ribeye meat.
What steak is as tender as filet mignon with all the marbling of a ribeye?
Cap of ribeye
What do butchers call the ribeye cap?
Butchers butter
What do the french call the ribeye cap?
Callotte
Best way to trim ribeye cap?
Trimming it off the ribs before cutting into steaks will yield a entire muscle about 16 inches long, 8 inches wide and 1 inch thick.
Do large clusters of kosher salt dissolve quickly in water?
Yes, this is why it’s a good option for brining.
