I am following the Ninja Foodi recipe for cooking a whole chicken:
Part of the instructions is to mix 2 tablespoons of kosher salt into the water base of the pressure cooker. I am wondering what the effects of this salt in the base provides. Specifically:
- Does this salt make its way to the chicken, raising the sodium?
- I thought salt (especially coarser kosher salt) doesn't evaporate with water, so from a chemistry standpoint, I don't really understand what the salt is doing.
- In other words, if the salt isn't evaporating, how do the salt molecules end up in the chicken itself?
- What are the alternatives to kosher salt in the base of a pressure cooker for a recipe like this? Could I use salt substitutes, such as potassium chloride.