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(
rob, Sun 1 Apr 2001, 1:00)
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The key point is "solvent molecules"Which are the bits disolved in the water not the water.
(, Fri 11 Nov 2011, 15:59, 1 reply, 14 years ago)
My point was, perhaps with the incorrect wording that meat can be cooked in water and dry outas the moisture from the meat leaves through _ _ _ _ _ _ into the cooking water and through evaporation into the air
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Naked Ape call me Caitlyn, Fri 11 Nov 2011, 16:01,
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The juices disolve in the water and then are boiled. There's no real barrier between the meat and the water, except some parts of the skin, but when any animal is skinned or even just gutted and then covered in water, it'll be saturated in seconds.
(, Fri 11 Nov 2011, 16:07, Reply)
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