Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?

share|improve this question
1  
meta.stackexchange.com/questions/66377/what-is-the-xy-problem - I am still entirely unconvinced that the thing you are actually trying to do is get salt into chicken. I know you believe it, but based on the information you've given in previous questions, I think your actual goal is something else - perhaps chicken that is "tender and juicy" because it hasn't been overcooked, nothing to do with "salt absorption". –  Jefromi Feb 27 '12 at 23:42
3  
Also if you want to do a quick experiment to demonstrate how far dissolved things diffuse into whole pieces of chicken while cooking, just add some food coloring to the pot. –  Jefromi Feb 27 '12 at 23:47
add comment

1 Answer

up vote 1 down vote accepted

Cooking time is the main thing that affects how anything liquid/dissolved works its way into a food. If you're actually slow cooking, the vast majority of the time is after you've reached a stable temperature, so your question doesn't really matter much. Further, if you slow cook long enough, you can just shred it (tear it apart) and the liquid will quickly have soaked all the way through it.

If you're cooking for a short enough time that the full temperature period is comparable to the heating up period, then yes, things may happen slightly faster at full temperature. When things are still cold, it's like you're trying to marinate the food. But there are no big magical effects; nothing weird will happen if you bring something slowly or quickly up to temperature.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.