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.
>
>
Dan,
Osmosis is the movement of the solvent (water) across a semi-permeable
membrane. The movement of the solute (salt, et. al.) across the
membrane is called diffusion. Diffusion is actually where the magic
happens. As more salt moves into the inter and intra cellular spaces,
it denatures the protein. When the protein molecules uncoil, it
provides more opportunities for water molecules to become trapped within
the protein structure....thus, a jucier bird, pork shoulder....whatever.
Hope this helps.
BTW...I'm a new poster so will no doubt my knowledge will be
questioned. I'm not a food scientist but I did retire from the Dialysis
industry where everything that happens happens through osmosis and
confusion..ay...I mean diffusion!
Cooks Illustrated has an excellent article on the subject in you can
find it.
Good luck.
Bubba