hello hello.
When you braise meat with super salty water the salty water will likely enter the meat until there is some kind of equilibrium that's established between the less salt content of the meat and the salty content of water (based on "science?").
When you braise meat in water, a lot of flavor from the meat will escape into the liquid turning it into a stock with flavorless meat at the end of a long cooking period.
Some braises are trying to cook the meat without pulling out all the flavor from it - like pot roast etc.
Which makes sense because you want to eat the meat as the main course.
Some recipes call for heavy wine/herbs/msg in the braising liquid.
Is the thought here that flavor from the msg/wine/herbs will enter the meat rather than pull it out?
I mean...is there a technique where I can braise with a liquid/water without pulling out the fla-va?
And does braising liquid with a lot of flavor actually put flavor into the meat (like how salt will go inside the meat in a brine)?
I'm always afraid to braise with too much liquid or water just because I think the liquid will pull out all the flavor in my meat.
thanks amigos/amigas
