The purpose of my experiment is to determine if the brining meat reaction in the meat causes a richer flavor and keep it moist and if blanching method enhances the texture of rice noodles rather than plainly boiling them. My two questions for this experiment are “ Does brining the 16/20 shrimp before grilling it enhance the richness of the flavor and moisture ?” and “ Does blanching the rice noodle instead of plainly boiling enhance the texture of noodles?’
With the first question, I have learned that brining is a technique that submerges food in a salt solution to prevent moisture loss during cooking, creating succulent, juicy bites. When we dissolve salt into water, it dissociates into sodium ions and chloride ions, positively and negatively
With the first question, I have learned that brining is a technique that submerges food in a salt solution to prevent moisture loss during cooking, creating succulent, juicy bites. When we dissolve salt into water, it dissociates into sodium ions and chloride ions, positively and negatively