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What Science Says About Brining Your Bird

George and Andrew violently disagree on whether brining meat matters. George thinks brining is totally unnecessary; Andrew thinks George is a heathen. They resolve their dispute with the help of some chemistry, a blind tasting, and DC’s very own Roaming Rooster. Serving Up Science on PBS Food    • Why Am I Craving Sweets? | Serving Up...   For a guide on how to brine turkey (*not* 5 days) see J. Kenji’s comprehensive blog post: https://www.seriouseats.com/the-food-... You might also like other Reactions videos: Why the Maillard Reaction Makes Everything Delicious:    • Why the Maillard Reaction Makes Every...   Frying Your Way to Better Chicken:    • Frying Your Way to Better Chicken   The Science of J. Kenji López-Alt's Roasted Potato Recipe:    • The Science of J. Kenji López-Alt's R...   How to Fry a Thanksgiving Turkey Without Burning Your House Down:    • How to Fry a Thanksgiving Turkey With...   Better Grilling Through Chemistry:    • Better Grilling Through Chemistry   What is the Future of Fake Meat?    • What is the Future of Fake Meat?   Credits: Executive Producer: Matthew Radcliff Producers: Laurence Vuckovic Elaine Seward Andrew Sobey Darren Weaver Writer/Host: George Zaidan Scientific Consultants: Dr. Mark Jones, Ph.D. Brianne Raccor, Ph.D. Michelle Boucher, Ph.D. Executive in Charge for PBS: Maribel Lopez Director of Programming for PBS: Gabrielle Ewing Assistant Director of Programming for PBS: John Campbell Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: Polarized but illusory beliefs about tap and bottled water: A product- and consumer-oriented survey and blind tasting experiment - ScienceDirect https://www.sciencedirect.com/science... Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties - ScienceDirect https://www.sciencedirect.com/science...! CONSUMER PERCEPTION AND PREFERENCE OF BOTTLED AND TAP WATER - TEILLET - 2010 - Journal of Sensory Studies - Wiley Online Library https://onlinelibrary.wiley.com/doi/a... Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation - Shen - 2016 - Journal of the Science of Food and Agriculture https://pubmed.ncbi.nlm.nih.gov/26085... Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine - Astruc - 2018 - Journal of Food Science - Wiley Online Library https://doi.org/10.1111/1750-3841.14122 Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms | Food Production, Processing and Nutrition | Full Text https://fppn.biomedcentral.com/articl... Structure of Muscle Fibers (IB Biology) - YouTube    • Structure of Muscle Fibers (IB Biology)   Myology - Skeletal Muscle (Sarcomere, Myosin and Actin) - YouTube    • Myology - Skeletal Muscle (Sarcomere,...   Science of Brining https://www.scienceofcooking.com/scie... On the mechanism of water holding in meat: The swelling and shrinking of myofibrils - PubMed https://pubmed.ncbi.nlm.nih.gov/22055... The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey https://www.seriouseats.com/buying-pr... The Right Way to Brine Turkey | The Food Lab https://www.seriouseats.com/the-food-... How to Brine a Turkey for Thanksgiving https://www.seriouseats.com/quick-and... Physical Characteristics and Sensory Evaluation of Cooked Pectoralis superficialis from Broiler Carcasses Chilled in Water or Brine Solutions Under Commercial Time and Temperature Conditions - ScienceDirect https://doi.org/10.3382/ps.0640664 The Effect of Water Soaking, Brining and Cooking Procedure on Tenderness of Broilers1 https://doi.org/10.3382/ps.0551494 A Comparison of Brined and Unbrined Paired Broiler Carcass-Halves for Tenderness1 https://doi.org/10.3382/ps.0610716 Physical Characteristics of Pectoralis superficialis from Brine-Chilled Broiler Carcasses1 https://doi.org/10.3382/ps.0620433