"Pico Rico" wrote in message ...


"Gene" > wrote in message
m...
>
>
> "Pico Rico" wrote in message ...
>
>
> snip
>
> Again:
>
> I'm not a fan of calling a salt rub a brine, but technically it is a form
> of
> brining:
>
>
> DEHYDRO-BRINING
> DEFINITION:
> In dehydro-brining, a higher concentration of salt is added to a
> particulet
> (piece) of a food product in order to leach the moisture out of the
> product.
> As the salt permeates back into the product, it preserves it. The theory
> behind this method is that when the salt and acid levels in a food product
> are disequilibrated, they will naturally re-equilibrate, and in so doing,
> stabilize the food product. This method is very different from traditional
> brining in that it does not involve the use of water. Additionally,
> traditional brining can take months before the product is preserved,
> whereas
> dehydro-brining can typically be done within a 24 hour time period.
>
>
> Find something else to bash Kent about.
>
> Dehydro "brining" is a new word bash up. The idea is to use salt to
> dehydrate meat using salt in order to PRESERVE it and not as a method to
> instill flavor and force additional moisture into the meat so it can
> better withstand a longer cooking process without drying out.
>
> Normal brining is also use in shorter cooking to add flavor AND and extra
> moisture.
>
> Dehydro-brining is a newer way of saying "to preserve with salt". A very
> old technique, now *******ized for the gullible. Using a preservation
> technique to "fake a brine". I just don't even see the point.

so, you put salt on a turkey, keep it in the fridge for a day, then roast
it, and you call that "preserving"?

You are as easy as Kent!

No I don't as it would be stupid. But you know that, right???

Read about the process and don't just cut and paste a definition from
"http://www.gcfarmsinc.com/definitions/dehydro-brining", you might learn
something. From YOUR POST:

In dehydro-brining, a higher concentration of salt is added to a particulet
(piece) of a food product in order to leach the moisture out of the product.
As the salt permeates back into the product, it preserves it. <------see?

Lets repeat: it preserves it it preserves it it preserves it it preserves
it it preserves it.

Also: Additionally, traditional brining can take months before the product
is preserved, whereas dehydro-brining can typically be done within a 24 hour
time period. <------see?

That was the intention of the process from the start.

Nice to see it didn't take you very long to insult me and to jump to defend
the village idiot. Trying to have a reasonable debate with you and getting
an insult in return brings out your true colors. Didn't take very long to
show yourself as Kent Jr.. Oh yea, and also a dick.

Now repeat after me, "I will try to act like the person to whom I am having
a discussion with is standing in front of me and may kick my ass if I act
like an asshole, and not like some kid hiding behind his mom's computer".

Easy wasn't it?

Gene