Re: Cup of oil?


"Dave Bugg" <davebugg2@xxxxxxxxx> wrote in message
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lgblob wrote:
"Dave Bugg" <davebugg2@xxxxxxxxx> wrote in message
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lgblob wrote:

You reduce the evaporative loss of water from the surface of the
meat by increasing the humidity in the cooking environment. The
water concentration on the surface of the meat will equilibrate
with the water concentration in the surrounding air.

Absolute and utter BS. The water IS NOT LOST from the surface of the
meat, nor does it matter if humidity is hanging like a mist of
water. The moisture is PUSHED OUT UNDER PRESSURE from the
extracellular spaces. Once moisture leaves those spaces, it can't be
pushed back in. If the myth that you just staed were correct, meat
boiled in water
would NEVER dry out.
--
Dave


Less water will leave the surface of the meat when the outside air is
higher in humidity than with dry air. More of the water behind that
surface will remain in the meat. It doesn't have any place to go.

Are you for real? The water is pushed out of the extracellular spaces
under hydrostatic pressure from HEAT.

The dry evaporative environment removes the water and dries the surface.
Slightly less drying occurs when the outside environment is more humid.

Meat boiled in water leaves the meat because the salt concentration
of the meat is higher than the boiling water.

Nonsense. Osmotic transfer takes far longer. I've had enough of your
stupidity.
Dave

Osmotic transfer occurs immediately. NaCl is very soluble, as we all know.

LG



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