How To Make Thanksgiving Better Through Chemistry

When you seat down to go to town on your Thanksgiving spread today , do n’t forget that there ’s a rationality that your cranberry sauce is full and compact , and that your turkey is absolutely chubby and juicy . And that grounds is skill , as this video explains .

A portion of these techniques for amend upon the meter - abide by tradition of our tardy November feast have only recently become common practice . Take for instance , the main upshot — in the past , turkey might have had a repp for being dry and bland . These Clarence Shepard Day Jr. , you might brine the hoot in a hours - long salinity bath to make it tender and delicious . finally , the salt raises the Meleagris gallopavo ’s capacity for holding wet through a little reverse osmosis .

But it does n’t stop with ol’ gobbler . There are several other dish probably on your table today that have been aid along through a little chemistry . Hey , who said science never made anything best ? [ h / tIt ’s Okay To Be overbold ]