Brining promotes change in meat protein structure; the same process occurs when exposed to heat, acid or alcohol. Brining improves flavor, tenderness, moisture of lean meats (chicken, turkey, pork, seafood), and reduces cooking time.

Brining promotes change in meat protein structure; the same process occurs when exposed to heat, acid or alcohol. Brining improves flavor, tenderness, moisture of lean meats (chicken, turkey, pork, seafood), and reduces cooking time.

Have you ever cooked beans for hours & found they failed to soften? Chalky & tough-skinned, they might as well be raw. There are 2 possible culprits - but neither is salt! Blame wrong culprit, problem unsolved. Yes, it happened to Tabacco.