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An example of an item that is soluble in water is salt. If you put salt in water, the salt disappears. An insoluble item in water is oil or sand, because no matter how many times you stir it, the sand or oil is always there.
It depends upon why you are actually soaking the foot. If you just want to refresh your feet after a long, hard day, then simply mix up a brew of herbs with hot water, straiin and soak the feet.
you can soak it in a high concentration of salt water which causes it to lose its turgor pressure ,therefore it shrinks in size by diffusional water from inside the potato moves to the salt solution)
Mostly water. They get it from sponges in the water. They cannot drink out of bodies of water because their mouth cannot sip. So they can only suck the water from sponges.
This cloth will soak up all of the water
One should measure 1/8 cup Epsom salt into the soak water per each cup of soak water. One should soak his/her feet for as long as desired.
When you soak an egg in salt water it should shrivel or become smaller. This is because the salt water pulls out the existing water from the egg.
its called brining.
There is no method of cooking chicken that includes soaking the chicken in ice water after cooking.
No, you do not need to soak chicken breasts before grilling. Simply wash the chicken pieces off with clean water and pat them dry with paper towels before proceeding with the grilling process.
Brined means to soak in salt water....
Ishould not do any harm if you dont leave it there too long and it will have a disinfectant effect.
sea salt water or witch hazel are the best
no, they drink freshwater; but they like salt water to soak and bathe in. make sure they can stand/get out of it though!
You can not totally eliminate it but it will bleed less when cooked on a lower temp
soak meat in salt water
I would brine it the day beforehand. Beef can just be sprinkled with salt. For chicken, you could either sprinkle it with salt, or soak it in a salt water solution. The salt permeates the meat and not only flavors it, but breaks down some of the protein strings, making the meat more tender. But I would be sure and do it at least a day in advance to let the salt do its magic.