"ilaboo" > wrote in message
nk.net...
> i have been trying to learn more on brining
> problem i was working on is how long to leave various meats in the
solution
>
>
> i suspect this information is available in the research community but i
> have not so far found anything--email to Purdue chicken gave no response
> ( asked months ago)
>
> question asked was how long to leave in brine?
>
> the only thing that I have not controlled for was temperature--i just
> place item in lower refrigerator
>
>
> i took a chicken leg with skin attached
>
> place 1 drop of green food dye on the skin and one drop on the flesh
> covered it ( to prevent drying out) and placed on lower shelf of my
> home refrigerator
>
> 5 hours later i sliced the drop area on the flesh
>
> color only permeated 1/16 of a inch
>
> on the skin it passed thru the skin and only colored the flesh underneath.
>
>
> my next step is to use the dye to color my liquid with no salt added
>
> since i use seltzer as the liquid
> i want to know does using seltzer really make a difference?--i assume
> the release of gases from the seltzer breaks apart the fibers of the
> tissue leading to increase tenderness
>
> since i tightly close the bags i place the tissue in there is some
> increase in pressure which should lead to increase penetration to the
> solution
>
>
> last step will to color my brine solution and see the depth of penetration
>
> hth

I'm afraid there is a fatal flaw in your experiment. You cannot assume that
the dye penetrates the same as the salt. Perhaps it does, but without
knowing this for sure the results are worthless.


--
Peter Aitken

Remove the crap from my email address before using.