Label
All
0
Clear all filters

The Effects of Salt

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
In addition to protecting hams from spoilage as they mature, salt contributes to their appearance and texture. High salt concentrations cause the normally tightly bunched protein filaments in the muscle cells to separate into individual filaments, which are too small to scatter light: so the normally opaque muscle tissue becomes translucent. The same unbunching also weakens the muscle fibers, while at the same time dehydration makes the tissue denser and more concentrated: hence the close but tender texture.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title