it makes it taste salt and better.
it simply adds flavor.
salt is often used to "harden" starches and prevent foods from sticking together in clumps. (chemically, the salt prevents starches from polymerizing into longer chains by chemically "closing" the ends of the chains, making them less "sticky.")
***salt cannot make water boil faster, this is a myth, as is the myth that adding salt raises the boiling temperature and makes food cook faster.
Salt, as a solute mineral, does increase solids content of water and raises the boiling point, but the amount needed is about 1 lb of salt per gallon just to raise the temperature a few degrees.
Salt, as a catalyst, can help nucleate steam bubbles and appear to cause the water to boil "faster", actually this removes heat from the water (by evaporative cooling effect) and slows the boiling process. Sand thrown into the pot will do the same. The only ways to speed up boiling is to cover the pot, to prevent evaporative cooling, and to turn up the heat, to add more heat over a specific time period.
Salt doesn't actually "cook" meat. It acts as preservative. Like the pioneers making dried beef, or jerky, to store for later consumption. The salt removes the moisture in the meat, thereby retarding decomposition.
Yes, salt is a good and old preservative for foods, including meat.
it makes it taste salt and better.
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makes it salty
Most meat tenderizers are basically salt, so salt sensitive people shoudn't eat alot of it.
When the meat is packed in salt it will last longer because the salt prevents the meat from growing bacteria or mold and spoiling. The meat will last for a year or so.
homeostasis does have salt effect, when you sweat you lose water and salt
The Sun does not effect the salt in the ocean.
The maximal concentration is 20 %.
Kenya uses salt for meat
No, cooking read meat does not effect the protein content as it is stable in this type of meat. Cooking methods however can effect the vitamin content in red meat.
drys/preserves meat. (kills bacteria)
You would salt the meat sufficient to dry it out - in very hot and/or humid climates you would almost have to pack the meat into a case of salt to get the proper dehydration. The salt reduces the water activity (basically the amount of water available to bacteria) in the meat - if the water activity is too low bacteria can't grow and therefore can't spoil the meat.
yes, salt preserves every kind of meat
it is probably their tradittion to soak meet in salt.
salt