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Edwin Pawlowski wrote:
> "Dave Bugg" > wrote in message
>>
>> This has to be one of the biggest myths in cooking, and
>> demonstrates the
>> lack of scientific knowledge and the tight embrace of old wives
>> tales by
>> many purported "experts" : To wit, you can add moisture to meat
>> during
>> the cooking process. External heat during the cooking process
>> creates a
>> high internal pressure which drives moisture out of the
>> intracellular
>> spaces of a tissue, like muscle. So how the heck does adding a beer
>> can of
>> water, or a pan of water, or a tub of water create enough opposite
>> pressure to drive water back INTO those spaces. Answer: IT CAN'T.
>> I wish
>> mythbusters would do a BBQ special on busting these kind of
>> cook-foolery
>> old-wives tales.
>
> I have to respectfully disagree. It is all in the method used.
>
> What happens when you exercise? Your pores open up and you sweat,
> losing
> moisture to the surrounding air. If you add enough moisture to the
> cooking
> pit, it is possible under the right circumstances for the water to
> penetrate. The trick is getting the pores to open. What you have
> to do is
> wiggle the meat, same is it would be moving while exercising. Not
> easy to
> do with a roast, but fairly simple with poultry.
>
> Best results are found using the 10/5 method. Every ten minutes,
> you open
> the cooker and wiggle the wings and legs vigorously for five
> minutes. this
> gets the bird moving, thus opening the pores to absorb moisture. Be
> sure to
> keep a good size pan of water near the fire so it will evaporate.
>
> I know some of you may be skeptical, but it works. You just have to
> prove
> it to yourself by trying it. You'll soon be a convert and do this
> with all
> your barbecue. Important: Don't go more than 10 minutes at rest or
> the
> meat will start to dry again.
Huh?
http://www.bettina-werner.com/sqf/im...tnugget-sm.jpg
Better view here...
http://www.trimpe.org/jr/pictures/grain-of-salt.jpg
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