On 2017-04-01 11:14 AM, notbob wrote:
> On 2017-04-01, l not -l > wrote:
>
>> I prepare mine as I have seen on America's Test Kitchen. I dry-brine the
>
> WTF is "dry-brine"?
>
>> first, the salt pulls moisture out; but, after a while, it goes back into
>> the meat taking the salt with it.
>
> In yer dreams!
>
> Not one single person has convinced me of why brining works (dry OR
> wet!). One can Gobble "marination", "brining", etc, but it works the
> exact opposite of how "osmosis" actually works. No wonder it is under
> constant debate.
>
> https://en.wikipedia.org/wiki/Brining
>
>> When cooking, the salt helps retain moisture in the chops.
>
> The exact opposite of how salt works.
>


You can remain unconvinced if you wish, but I can tell you that one of
the best things I have learned about cooking pork chops is to give them
a liberal dose of salt an hour or two before cooking.