what the hell did he just say?
"Kent" > wrote in message
news:fnDkd.74829$HA.7641@attbi_s01...
> A very good point Dick. However remember the human has .9% salt by weight.
> The turkey is very near that. Brining with 1oz by vol. NaCl/qt water =
4.45%
> by weight or about 5X iso- osmolarity. That's about what the brining
ratio
> should be. 2oz salt/quart = 8.9% by weight, or almost 10X the normal
> osmolarity. The former is about right, tastewise, and the latter borders
on
> being too salty.
> A great Thanksgiving to you and all.
> Kent
>
> "Dick Wiegand" > wrote in message
> ...
> > Dan:
> >
> > A state of equilibrium will happen at some point - yes, water will come
> > out of the
> > bird, but something (i.e.saltier brine) will have to replace it -- you
> > can't fool
> > mother nature.
> >
> > It will never be a total exchange. For example, if the bird has a 5%
salt
> > solution, and the brine a 10% solution, at some point, given enough
time,
> > a 7.5%
> > solution will be reached overall, for the free water, i.e.
intra-cellular
> > (between
> > cells). Inter-celluar moisture will do an exchange, but at a much
slower
> > rate, as
> > the brine has to go thru the cell wall -- I believe -
> >
> > I'm not a biology major, but the bottom line is that you can infuse
> > flavors into
> > an already brined turkey as long as there is a difference in the
specific
> > gravities are different, as they will try and reach equilibrium.
> >
> > Dick
> >
> > Dan Kaiser wrote:
> >
> >> I never understood this. I thought osmosis was the movement of water
from
> >> and
> >> area of lower solute concentration to an area of higher solute
> >> conentration. So
> >> if you put a saltier solution outside the bird, won't osmosis dictate
> >> that
> >> water will come out of the bird to dilute the salt solution? Someone
> >> 'splain it
> >> to me like I'm an idiot, LOL.
> >>
> >> Thanks.
> >
> > --
> > Wiegand Assoc. Inc.
> > 2820 S.E. 39th Loop, Unit "G"
> > Hillsboro OR 97123-8590
> > Ph: (503) 693-2592
> > Fax: (503) 693-2644
> >
> >
> >
>
>