Page 172 - Turkey Book from Meathead
P. 172
pice and herb blends are the best way to amp up your
foods. There is an incredible range of options either pre-made or just single herbs and spices that will take your dish to the next level.
Salt, the magic rock. Sodium Chloride, NaCl, can penetrate deep. When salt gets wet from the meat, it can split into two small atoms, Na and Cl and they get a mild electrical charge, and o they go. Best of all, when they come into contact with proteins, they change their structure slightly and help the proteins hold moisture. Salt also amplifies the flavor.
Now this is an important concept: The molecules that make up herbs and spices are too large to get more than a fraction of an inch past the surface. They can get into microscopic pores and cracks, but just can’t go much further. The same goes for the contents of marinades.
It is helpful to think of salt as a treatment for the interior of a food, and herbs and spices, as a treatment for the exterior. So if you have a really thick piece of meat, say a turkey
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.A.K.A( SDNELB BREH DNA ECIPS TUOBA
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