"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 06-13-2019, 10:57 AM   #11
Assistant Cook
Join Date: Jun 2019
Location: stockton
Posts: 1
I know this is a super old thread... but it's not the salt that does the chemistry...


"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.

lizabeta is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:02 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.