The Science Behind Brining

Discussion in 'Meat Birds ETC' started by Gryphon, Nov 1, 2012.

  1. Gryphon

    Gryphon Chillin' With My Peeps

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    Caught this episode of NOVA Science Now and was interested to see it was all about food and the science behind it. One of the early bits was a comparison of brined vs. unbrined turkey: http://www.pbs.org/wgbh/nova/body/can-i-eat-that.html
    It's worth watching the entire episode though!
     
  2. LilyD

    LilyD Chillin' With My Peeps

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    I love Nova there was so much information in that episode thank you for sharing I really enjoyed it.
     
  3. Wax Myrtle

    Wax Myrtle Chillin' With My Peeps

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    We all love our PBS "N" night. Nature, Nova, and Nova ScienceNow. :D That was a great episode, made my homeschooled kids stay up late to watch it. Oldest wondered if the sou Ve (can't be spelled correctly, I know) method would be good for old roosters...
     
  4. Gryphon

    Gryphon Chillin' With My Peeps

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    I've always loved Discovery and NOVA growing up, it's a pity I'm miserable at math (dyscalculate) else I probably would have been a scientist of some sort. I still love learning though, and will randomly go through the library to grab a book on something esoteric, like the origin and formation of amber. ;)

    Ah, and the word you're looking for is "sous-vide" http://en.wikipedia.org/wiki/Sous-vide
     
  5. Wax Myrtle

    Wax Myrtle Chillin' With My Peeps

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    Thanks. I took Spanish and Latin, but French spelling is just beyond me. :rolleyes: IKWYM on books. My most recent stack from the library includes books on mammoths, genetics, bios of an Iowa farmgirl and Alfred the Great as well as some sci-fi. I will never stop the self-educating. ;) The sci-fi is brain candy.
     
  6. Gryphon

    Gryphon Chillin' With My Peeps

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    Brain candy is good for you! ;) Keeps the imagination active.
     

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