On 1 Apr 2017 15:14:00 GMT, 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.
>
>nb

It works exactly as osmosis should. Osmosis is a balancing act -- out
and in until a balance is achieved.
Janet US