@foodmeetsscience: 🧂 The science behind brining - why soaking meat in saltwater changes everything. Brining works because of osmosis + diffusion: 🔹Salt moves into the meat, seasoning it from the inside 🔹Proteins unwind slightly, holding onto more water → juicier results 🔹Aromats infuse subtle flavour, turning basic cuts into something extraordinary Different proteins need different brine strengths + times: 🐠 Fish → 5% salt, ~40 minutes 🐓 Chicken → 10% salt, ~1h 45m 🦆 Duck → 15% salt, ~3.5h 🐖 Pork → 25% salt, ~25h 🎥 Original post by @fallowrestaurant — showing exactly how chefs build flavour and texture with science. 👉 Save this as your go-to brining guide, and tag a foodie who needs to try it! #foodscience #kitcheninnovation #sciencefacts #DidYouKnow

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