ilaboo > wrote:
>i am not looking for a specific way to tenderize steak by using
>seltzer--the theoretical reason is that as the gas expands it will
>separate tissue allowing brine solution etc permeate the meat faster.
>i have e injected it once and what it did was to really separate the
>muscle fibers--rather drastically!

Howard McGee debunks that pretty thoroughly.

>so far the best tenderizer i have found is to inject plain yogurt into
>the flesh--left no yogurt flavor but was a fantastic tenderizer.
>i incidently tried flavored yogurt but the flavor did not come
>thru--tried mango/orange

Unsurprising, yogurt is high in acid, and acid is the base of almost
all tenderizers.

>after 8 hours in dye colored plain water--chicken had less that 1/8 inch
>permeation of dye into tissue--there was no difference in permeation
>from either muscle fibers on edge along bone or from skin.
>
>
>i am coming to the conclusion that brining only affects a very little
>about of tissue if the meat is just soaked in the brine--brine to be
>effective has to be injected into the meat-- or multiple punctures (
>this probably has very little effect on flow thru tissue) or large
>slashes have to be make

Your conclusion is demonstrably false in that I've tasted the brine
deep within a turkey breast. Your thesis rests on the shakey
assumption that salt penetration is the same as visible dye
penetration. I find this unlikely, as they dye won't have the same
chemical and osmotic properties as a salt solution.

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL