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Old 06-13-2019, 10:57 AM   #11
Assistant Cook
 
Join Date: Jun 2019
Location: stockton
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I know this is a super old thread... but it's not the salt that does the chemistry...

https://www.cooksillustrated.com/how...w-salt-brining

"When we did some further investigation, we learned that while the positive sodium ions in table salt are responsible for adding flavor, itís the negative chloride ions that bind to the proteins and cause them to swell and absorb moisture. Potassium chloride provides the same negative ions as table salt, and thus has a nearly identical effect when used in a brine."

And most people can't tell the difference in flavor.
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