Research paper quoted was "The Thermal Decomposition Of Sodium Triphosphate Hexahydrate" by A. C. Zettlemoyer, C. H. Schneider, H. V. Anderson and A. J. Fuchs. There are a lot of resources that refer to the thermal decomp of phosphate salts, but this was the only one I could find that actually discussed the mechanics of why thermal decomposition may occur.
To my understanding, the phosphate salts are subject to thermal decomposition. Quoting one research paper, "The decomposition mechanism appears to be a simple hydrolysis of triphosphate into an equimolar mixture of ortho- and pyrophsphate." So to my understanding, heating theses particular phosphate salts above a certain temperature will basically cause them to decompose, forming a different, chemical compound. I believe hexametaphosphate is similarly subject to thermal decomposition.
It wouldn't necessarily make brining faster, but an increase in chloride ions will allow a protein to take up more moisture. I've never used potassium chloride so I can't comment on how it affects the overall flavor, but in theory, the added chloride ions would allow the brined meat to retain more moisture.
Absolutely you can brine a whole chicken and it will make the meat taste less "bland." Try making a 5% brine with some lemon zest, thyme and 3% sugar. Let the chicken brine overnight (at least 12 hours), rinse and let rest in your fridge for at least 6-8 hours before roasting. You'll notice a huge difference.
A brined piece of meat is already seasoned with salt, so no, do not add any additional salt. You can however add additional herbs, spices and other flavorings as desired.
Thanks. That is an excellent video series. I believe I read that sugar is hydroscopic and can also help retention of moister in the protein. Is that true?
Terry Downs It is true that sugar is hydroscopic, and because of this, will bind to water. How much of a significant effect this actually has on moisture retention is hard to say without doing a bunch of controlled tests. But to simplify, we do know that sugar doesn't hurt the brining process, it helps to balance the salt from a flavor structure standpoint, and if you want more water retention, you can look into adding things such as calcium chloride, hexametaphosphate or tri-polyphosphate.
I don't know if this was covered but on the graph it states the percentages for sweeteners. Is the percentages for the sweeteners combined with the salt?
Thank you for this excellent series, by far the most scientific and informative that i have come across.. I have a question regarding the salt. In this video you noted the recommended dose of Sodium Tripolyphosphate and Hexametaphosphate to be between 0.02% - 0.3%. Does this full replace Sodium Chloride? or is this in addition to the Sodium Chlorides dose?
What happens to the protein when the pH balance of its brine solution drops below 4.8 and goes above 8.5? Is it better to go below 4.8 or above 8.5? Are brine solutions generally in between 4.8 and 8.5?
The chloride is for the moisture and the Sodium is for the saltiness. What happens if you change the sodium for potassium. I'm not sure the saltiness of postassium chloride is less than that of sodium chloride, but if it is you can use more potassium chloride so the brining is faster. Is this true?
never comment. i just answer on play store or here bcs i am an apps and websites developer but in this case chapeau, really great far 1 million miles from 'how to grow a tomato from the peel of a banana' that can be found here and on fb or ig thumb up and subscribed
I roasted a chicken today and while it was incredibly moist and delicious, I noticed that most of the flavour was in the skin and the outside of the meat with the meat closer to the bone being kind of bland, any way, long story short I was wondering if you can brine a whole chicken and if it would help making the entire chicken less bland.
My fault not yours,I watched all 4 videos, took notes with my crayons, and I don't think I understood a word you said🤪 I asked what time it was, and you built me a watch
hey Sir good day i just really want to say a B I G T h a n k Y O U. you really change my cooking method completely...you are wonderful chef and we love you sir
One of the best videos I have ever seen. Thanks very much!
Research paper quoted was "The Thermal Decomposition Of Sodium Triphosphate Hexahydrate" by A. C. Zettlemoyer, C. H. Schneider, H. V. Anderson and A. J. Fuchs.
There are a lot of resources that refer to the thermal decomp of phosphate salts, but this was the only one I could find that actually discussed the mechanics of why thermal decomposition may occur.
Thank you for the video chef!
Damn. Thanks for the heads up.
To my understanding, the phosphate salts are subject to thermal decomposition. Quoting one research paper, "The decomposition mechanism appears to be a simple hydrolysis of triphosphate into an equimolar mixture of ortho- and pyrophsphate."
So to my understanding, heating theses particular phosphate salts above a certain temperature will basically cause them to decompose, forming a different, chemical compound. I believe hexametaphosphate is similarly subject to thermal decomposition.
Very well done four part series on brining. Thanks!
It wouldn't necessarily make brining faster, but an increase in chloride ions will allow a protein to take up more moisture. I've never used potassium chloride so I can't comment on how it affects the overall flavor, but in theory, the added chloride ions would allow the brined meat to retain more moisture.
Thank you for this series, extremely helpful and has helped me avoid the trial and error method I have been bumbling through in the past.
Absolutely you can brine a whole chicken and it will make the meat taste less "bland." Try making a 5% brine with some lemon zest, thyme and 3% sugar. Let the chicken brine overnight (at least 12 hours), rinse and let rest in your fridge for at least 6-8 hours before roasting. You'll notice a huge difference.
Superb series Jacob. Subscribed...
Could you please briefly discuss corned beef?
Hey man this video is great I learnt a lot! Thanks keep up the hard work!
Chef Jacob Burton you are a rock star as a teacher
A brined piece of meat is already seasoned with salt, so no, do not add any additional salt. You can however add additional herbs, spices and other flavorings as desired.
the herbs n spices is it water weight or protein weight
Thank u so much for this info!! Love it!
I'm guessing you'd recommend more towards the 8 hour end of the spectrum for a double cut/2 inch thick chop?
Thanks. That is an excellent video series. I believe I read that sugar is hydroscopic and can also help retention of moister in the protein. Is that true?
Terry Downs It is true that sugar is hydroscopic, and because of this, will bind to water. How much of a significant effect this actually has on moisture retention is hard to say without doing a bunch of controlled tests. But to simplify, we do know that sugar doesn't hurt the brining process, it helps to balance the salt from a flavor structure standpoint, and if you want more water retention, you can look into adding things such as calcium chloride, hexametaphosphate or tri-polyphosphate.
Jacob Burton Thanks.
Can the rest time be increased to a day or two? Does it effect the water retention?
Yes, rest time can be increased. It will give the salt more time to equilibrate, and won't effect water retention in a negative way.
I don't know if this was covered but on the graph it states the percentages for sweeteners. Is the percentages for the sweeteners combined with the salt?
Why would phosphates "deactivate" or lose their moisture retention properties when heated above x degrees?
Thank you for this excellent series, by far the most scientific and informative that i have come across..
I have a question regarding the salt. In this video you noted the recommended dose of Sodium Tripolyphosphate and Hexametaphosphate to be between 0.02% - 0.3%. Does this full replace Sodium Chloride? or is this in addition to the Sodium Chlorides dose?
Great question ... sorry for the delayed response; it's in addition to sodium chloride.
No worries and thanks so much... Btw you have a gift in the way you explain things. Keepem coming!
What happens to the protein when the pH balance of its brine solution drops below 4.8 and goes above 8.5? Is it better to go below 4.8 or above 8.5? Are brine solutions generally in between 4.8 and 8.5?
The chloride is for the moisture and the Sodium is for the saltiness. What happens if you change the sodium for potassium.
I'm not sure the saltiness of postassium chloride is less than that of sodium chloride, but if it is you can use more potassium chloride so the brining is faster. Is this true?
never comment. i just answer on play store or here bcs i am an apps and websites developer
but in this case chapeau, really great
far 1 million miles from 'how to grow a tomato from the peel of a banana' that can be found here and on fb or ig
thumb up and subscribed
I roasted a chicken today and while it was incredibly moist and delicious, I noticed that most of the flavour was in the skin and the outside of the meat with the meat closer to the bone being kind of bland, any way, long story short I was wondering if you can brine a whole chicken and if it would help making the entire chicken less bland.
My fault not yours,I watched all 4 videos, took notes with my crayons, and I don't think I understood a word you said🤪 I asked what time it was, and you built me a watch
Typos in the chart. Do *no* mix... and *cold* be lethal...
hey Sir good day i just really want to say a B I G T h a n k Y O U.
you really change my cooking method completely...you are wonderful chef and we love you sir