Cooking in General

Well, on my Facebook page I posed the question of how many have use a brine and there were some people have and others have not. I have not brine anything myself, well for myself at least. So, I went on the quest (one of many quests that I have been on lately) to find out what brining does on the molecular level. So, here is cooks illustrated version of what happens:

HOW IT WORKS
Brining works in accordance with two principles, called diffusion and osmosis, that like things to be kept in
equilibrium. When brining a turkey, there is a greater concentration of salt and sugar outside of the turkey
(in the brine) than inside the turkey (in the cells that make up its flesh). The law of diffusion states that
the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). There is also a greater concentration of water, so to speak, outside of the turkey than
inside. Here, too, the water will naturally flow from the area of greater concentration (the brine) to lesser
concentration (the cells). When water moves in this fashion, the process is called osmosis. Once inside
the cells, the salt and, to a lesser extent, the sugar cause the cell proteins to unravel, or denature. As the
individual proteins unravel, they become more likely to interact with one another. This interaction results
in the formation of a sticky matrix that captures and holds moisture. Once exposed to heat, the matrix
gels and forms a barrier that keeps much of the water from leaking out as the meat cooks. Thus you have a
turkey that is both better seasoned and much more moist than when you started.

So, I then asked the question, does brining increase the sodium content for people that cannot take it. Well, drum roll please, it does but not to such a degree there needs to be warning labels like the rides at Disney and Universal. Oh, yeah what does all that stuff mean above this paragraph; Think of the cells of what you are brining as dna strains or interlocking your fingers on your hands. What happens is that the salt and the sugar help to increase the "water" in those cells to "expand" per say to unravel or unlock. Most animal products we eat have microfibers (including humans, like when you lift weights not drink brine). In effect the brine helps to break down these bonds to tenderize the meat itself. Similar to cooking "tough" pieces of meat for a long period of time, such as braising, stewing or crock pot cooking. It basically plays with the PH of the product. The other thing that brining does is to add more moisture to the cells and causes them to become "gel" like. This helps the meat of what you are cooking to stay moist throughout the cooking process. What types of food can be brined, pork, cornish game hens, salmon, shrimp, chicken and lets not forget the turkey. There many different brines that can be used, if you need a recipe contact me and I will be sure to get one to you.

Now, as far as, over things that I am working on. Well, there is a long list of things but here is some teasers to start; I have been developing my own rubs, my own BBQ sauce, I am researching building my on still, yes my own still. I am not making my own vodka but, you never know. The still is for an idea that I have, something to do with intensifying the flavor of food. And, I will leave it at that. I am also looking into a centrifuge, again, dealing with food! I am also researching specification, gelafaction and foams. Yes, I know they have been over done, but I want to throw my hat into the arena. I think that this will play on the essences of the actual food you have on your plate. Like for arguments sake, applewood smoked bacon wrapped scallops, served with a roasted corn polenta cake and a saffron broth. Sounds good right, but what if when it is brought to your table there is this glass that is covering the actual food, with smoke swirling around it. The server presents the dish and removes the glass and that smoke swirls towards you, and all you smell is salty applewood. How much more would that entice your taste buds. Or, add a clear liquid accompanied with the whole dish, and when you try it, it is pure corn liquor (no alcohol in it). Now you get where I am going with my cooking. Pure yumminess! I am thinking more clearly now, I know what kind of chef I want to be, what kind of food I want to create and move people's taste buds in a way they have never been moved before. With the loss of my job, I could have chose to sit and wallow and wonder why, why this or why that? Instead, I asked why, what could I do to make me better? What kind of chef do I want to be? I chose the route that I will come out of this a better person. A more rounded chef, ready willing and able to conquer what I need to. I am focused on achieving my goals, as you see above, I am researching things again. I could not before because I was working to much. I now get to play with my food again. I am so serious about this that I am keeping a note pad in the kitchen when I make myself dinner. I jot down notes. I am going to get a sketch book tomorrow so I can create my meals from my imagination on to paper. Oh, another thing, coming soon, video of me creating in the kitchen....Until next time live to eat!!!!

Cheffrey