Salt and Curing: Osmosis and Protein Denaturation
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Origin
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Description
Salt in cooking operates through multiple distinct mechanisms — osmosis, protein denaturation, water activity reduction, and flavour enhancement — and understanding which mechanism is relevant to a specific application determines how salt should be used, how much, and when. Salting a steak 40 minutes before cooking is a completely different physical act from salting it 2 minutes before, or salting it 24 hours before (dry brine). Each produces a different result through a different physical mechanism.
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The Thread
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Flavour Context
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Pillars V — VII
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