Thanks. I love the fact that you actively comment so much. After all, that's what Stella Culinary is all about, having an active, intellectual discussion on food and cooking.
what happens to the sodium ions? do they also diffused into the muscle fibers? would that balance out the force expanding the fibers because of the negative charges of chloride ions? great series btw. learned a ton!!
Usually braised meat isn't brined first, but brining can still modify the proteins in braised meat, allowing them to hold onto more moisture, especially if the braised meat is actually sous vide. Brining also causes some of the protein fibers to partially dissolve, which enhances the texture of the meat as well. So even though it isn't as necessary to brine braised meats as it is to brine lean cuts it can still have some positive benefits. I usually don't brine before I braise though.
Would you happen to know where you got the information regarding chlorides effect on protein? I have a feeling all of this information is coming from modernist, as this is the only book I haven't read fully!
*Chloride Ion* _is a chlorine anion that forms the negatively charged part of certain salts, including sodium and hydrogen chloride salts, and is an essential electrolyte located in all body fluids responsible for maintaining acid/base balance, transmitting nerve impulses and regulating fluid in and out of cells._
Does anyone know if the restructuring of the protein molecules decreases the protein quality ie the presence of essential amino acids? Asking from an exercise perspective when trying to put on muscle.
It makes it impossible to over-brine, but you trade that safeguard for a much longer time in the brine. My preference is gradient brining, but I explain EQ brining in this video for sake of completeness.
Can I just say. Learn some chemestry before you talk about it. There is no such thing as a chloride ion. Chloride is the name for an anion of chlorine. Essentially what you say like a million times in this video is "ion of positively charged ion of chlorine". This was painful to listen to for me.
Depends on context.. did the chlorine gain an electron to become an anion? Then it's an ion. Anions aren't Cations, heard. Anions are negatively charged ions (they gained an electron) Cations are positively charged ions (they lost an electron) You're righteous indignation is whatever..
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Thanks. I love the fact that you actively comment so much. After all, that's what Stella Culinary is all about, having an active, intellectual discussion on food and cooking.
Thanks so much for the nice comment. So glad you're enjoying the videos. Tell your friends! ;-)
what happens to the sodium ions? do they also diffused into the muscle fibers? would that balance out the force expanding the fibers because of the negative charges of chloride ions?
great series btw. learned a ton!!
The information given specifically about the chloride ions effect on proteins was taken from Modernist Cuisine, Volume Three.
Usually braised meat isn't brined first, but brining can still modify the proteins in braised meat, allowing them to hold onto more moisture, especially if the braised meat is actually sous vide. Brining also causes some of the protein fibers to partially dissolve, which enhances the texture of the meat as well. So even though it isn't as necessary to brine braised meats as it is to brine lean cuts it can still have some positive benefits. I usually don't brine before I braise though.
Thank you. Glad you're enjoying the series.
This is a great series...I wish you had been my Chemistry Professor! Thanks!!!
Would you happen to know where you got the information regarding chlorides effect on protein? I have a feeling all of this information is coming from modernist, as this is the only book I haven't read fully!
Maybe I haven't followed properly, but what about the Na ions? Wouldn't they nullify the repulsion between the fibers provided by the Cl ions?
*Chloride Ion* _is a chlorine anion that forms the negatively charged part of certain salts, including sodium and hydrogen chloride salts, and is an essential electrolyte located in all body fluids responsible for maintaining acid/base balance, transmitting nerve impulses and regulating fluid in and out of cells._
Does anyone know if the restructuring of the protein molecules decreases the protein quality ie the presence of essential amino acids? Asking from an exercise perspective when trying to put on muscle.
What exactly does equalibrite the precentage do? In comparison to when they are not equalibrited
It makes it impossible to over-brine, but you trade that safeguard for a much longer time in the brine. My preference is gradient brining, but I explain EQ brining in this video for sake of completeness.
Thanks! Love the fact that you respond so much!
Can I put other spices in the solution of traditional brine? Like 5 spice powder or mushroom powder. Thanks
Yep. Some spices have better flavor penetration than others. Some will only penetrate just the surface, but will still convey flavor.
@@JacobBurton what about the spices I've mentioned? Do they penetrates to the meat or just the surface.
@@JacobBurtonalso, what are the spices that can penetrate not just to the surface? Can you list some of them
@@andrewgarcia784 This is a good place to start your research: genuineideas.com/ArticlesIndex/sugarbrine.html
THIS VIDEO IS GOLD THANK UUUUUUUUUAAAA
*Strategies* *
Can I just say. Learn some chemestry before you talk about it.
There is no such thing as a chloride ion. Chloride is the name for an anion of chlorine. Essentially what you say like a million times in this video is "ion of positively charged ion of chlorine".
This was painful to listen to for me.
*tip*
Meh, I’m a chemistry major and “chloride ion” sounds fine to me. He’s distinguishing between the two types of ions present, Na and Cl
Depends on context.. did the chlorine gain an electron to become an anion?
Then it's an ion. Anions aren't Cations, heard.
Anions are negatively charged ions (they gained an electron)
Cations are positively charged ions (they lost an electron)
You're righteous indignation is whatever..
And this is why your finger tips get shriveled in a pool or if you take too long of a shower. We know this,.. make me a better pork shoulder! Nerd!