Brining poultry Cooking with chemistry or hot nonsense video

28 Nov 2022

WASHINGTON, Nov. 28, 2022 — The chemistry behind brining meat is well established — but is this decades-old technique just foodie smoke-and-mirrors, or does it really make meat taste better? Two Reactions hosts and a producer square off to find the answer … and find it they do! https://youtu.be/MlXSRQnIDYI

 
 

Reactions is a video series produced by the American Chemical Society and PBS Digital Studios. Subscribe to Reactions at http://bit.ly/ACSReactions and follow us on Twitter @ACSReactions.

The American Chemical Society (ACS) is a nonprofit organization chartered by the U.S. Congress. ACS’ mission is to advance the broader chemistry enterprise and its practitioners for the benefit of Earth and its people. The Society is a global leader in providing access to chemistry-related information and research through its multiple research solutions, peer-reviewed journals, scientific conferences, eBooks and weekly news periodical Chemical & Engineering News. ACS journals are among the most cited, most trusted and most read within the scientific literature; however, ACS itself does not conduct chemical research. As a specialist in scientific information solutions (including SciFinder® and STN®), its CAS division powers global research, discovery and innovation. ACS’ main offices are in Washington, D.C., and Columbus, Ohio.
 

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