In this video excerpt from NOVA scienceNOW, learn about the chemistry behind brining meat. Correspondent and New York Times technology columnist David Pogue explores how the process of brining can ensure a tender and moist cooked turkey. A raw turkey is mostly water, but the muscle fibers of the meat dry out as the meat is cooking. Guy Crosby of America’s Test Kitchen demonstrates how soaking a raw turkey in salt water adds moisture to the meat through the process of osmosis. Pogue participates in a taste test to identify samples of turkey cooked with and without brining.
This video is available in both English and Spanish audio, along with corresponding closed captions.
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