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moisture controlling

nir_levi_35323

hi!

I have seen some videos of chefs who injects salt water to chicken claiming that its gives moisture to the final product, how come the salt doesnt drain the water out of the chicken.

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Chris_Young_80640

Some of this has been covered on ChefSteps, both in the forum and here too:

http://www.chefsteps.com/courses/accelerated-sous-vide-cooking-course/equilibrium-brining

Lennard__34626

I can't quite remember the science off the top of my head, but it's something like this:

The chloride ions in a brine diffuse into the muscle and accumulate on the surface proteins. As the ions increase, they start to repel each other since the anions all have a negative charge. Eventually they push each other far apart enough for the muscles to swell and this draw in water and the meat looks more 'swollen'

The injection method is just a way of speeding up the brine. The essence of it is no different from using a brine.

FrankM_3301

The Modernist Cuisine site has a video on injection brining. I'm not sure it answers your question exactly, but it might help.

http://modernistcuisine.com/recipes/injection-brining/