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Friday, 13 September 2019

The 3 Best Ways to Season a Turkey (& One Thing You Should *Never* Do)

There's nothing worse than bland turkey on Thanksgiving. The antidote to blandness? Salt, of course.

It seems obvious, but whether you go the route of fancy compound butters and herbs and citrus and spices—which are all lovely ways to make your turkey, well, yours—the only molecules small enough to actually penetrate the meat of the bird is salt. As The Food Lab's J. Kenji L√≥pez-Alt says, "Most ... flavorful molecules are organic compounds that are relatively large in size—on a molecular scale, that is—while salt molecules are quite small. So, while salt can easily pass across the semipermeable membranes that make up the cells in animal tissue, larger molecules cannot."


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