And, you're a geezer, and a loser. As my late mother would say, "he
won't amount to anything", and at this point, other than shooting your
mouth off in this and other NGs, you haven't.

Bob Pastorio wrote:
>
> Kent H. wrote:
> >
> > Bob Pastorio wrote:
> >
> >>Kent H. wrote:
> >>
>
> I just have to do an interlinear critique of the form Kent employs
> here. It's such a sterling example of various rhetorical devices that
> it bears analysis. Forget the "information" he offers, just look at
> the methods.
>
> >>>Your own extracellular fluid contains .9%NaCl by weight, or very roughly
> >>>1 tsp table salt/quart of water. Anything more than
> >>>that tastes salty.
> >>
> >>My extracellular fluid or my intracellular fluid, for that matter, are
> >>irrelevant to the brining process.
> >
> > The amount of extracellar sodium you have determines at which point you
> > will taste salt, as you indicate below.
>
> Note that my statement refers to the physical process of brining. See
> his reply. It refers to tasting.
>
> >>I just tested your theory about tasting salty. I did a teaspoon in a
> >>quart. It didn't taste salty. I noted the rather distant taste of
> >>salt, but it was very mild.
> >
> > .9% NaCl, or close to 1 tsp/quart very closely approximates your
> > extracellular salt concentration. You shouldn't really taste it.
>
> I tasted it; a pragmatic piece of information. He said I shouldn't
> taste it; a theoretical piece of information.
>
> >>It didn't start tasting what I would characterize as salty until I got
> >>to 1 1/2 tablespoons. But that doesn't mean that a brine of that
> >>intensity is too salty for useful brining.
> >
> > 4.5 tsp/quart would be a very mild brine, though not too far removed
> > from Alice Water's recipe.
>
> This time, it's not quite the same thing. Watch. I'm dealing with how
> it tastes and the inefficacy of brining with that weak solution as
> tested by several references. Kent says it's a mild brine (duh) but
> edges in the notion that it's "...not too far from Alice Water's
> recipe." Not too far. Good little slide in there, no? And her name is
> Waters, not Water.
>
> >>>1 oz or 6 tsp salt/quart tastes quite salty, and is
> >>>suitable for brining.
> >>
> >>How it tastes is subjective. The physical effect isn't.
> >
> > At some point your brined meat will taste saltier than you would want it
> > to.
>
> I say that taste is subjective but physics isn't. He says it'll be
> saltier than I want at some point.
>
> >>>2 oz or 12 tsp salt/quart tastes very salty, and
> >>>at some point will make what you are brining taste too salty, especially
> >>>if you leave it in the brine a long time.
> >>
> >>At a 5% solution it will finally reach an equilibrium and not taste
> >>any saltier no matter how long you leave it in the brine.
> >
> > When you brine in any salt concentration, it takes a very long time for
> > the salt to go from the surface of the turkey, or the pork loin to the
> > center. Frequently you hear people say it was a bit salty on the
> > outside, but nothing inside. Length of brining time or injection eithr
> > directly into the muscle or arterial injection addresses that.
>
> I say that a 5% solution will reach an equilibrium. He says it takes a
> long time to brine.
>
> >>At 7%, it makes it go faster and it will end up saltier, if you let
> >>it. All the processes of cooking, including brining, require
> >>supervision. You can make the brines double strength for faster use.
> >>It means that a bit of care is necessary, but what culinary process in
> >>the kitchen doesn't require care?
> >
> > I don't think a higher salt concentration speeds your brining time. It
> > just makes your meat saltier on its periphery.
>
> Pam Anderson researched this whole subject (the same Pam Anderson that
> Kent quoted, but only partially to suit the point he was asserting in
> another post) and said it does speed brining time. Kent says he
> doesn't "think" it speeds brining time.
>
> Res ipsa loquitur.
>
> Pastorio