You may remember I was previously asking about how to make the chicken in my soup absorb more salt. In that thread we basically concluded that with time salt distributes equally in water regardless of weather that water is in the liquid or in the chicken itself. Therefore there is no way you can make the chicken absorb more salt/taste saltier as it will with time always contain an equal distribution of salt in its water.
Having cooked again and again to get something that is neither under or over salted I am thinking there are other factors which can make the salt seem/be more saltier even while the idea that salt is equally distributed remains true.
I can't pinpoint what the factor is, sometimes even though i use the same quantity of water, chicken and salt, sometimes it cooks where the chicken tastes salty and the liquid equally so, other times the liquid tastes overly salty and the chicken less so. I assume the cause is in the way I am cooking. Does anybody have any idea what may be causing these different outcomes?
Suppose you use 4 grams salt, 1kg equal pieces of chicken and 1.5l water every time. Imagine you boil the chicken for a while, i imagine it will absorb salt, now imagine you overcook it, the chicken will go soft and perhaps more water will leave it and go back into the soups liquid? This would perhaps explain why the liquid tastes salty while the chicken doesn't. The chicken no longer holds as much water as it is overcooked.
Anyway I tried to esnure it was lightly cooked today but the liquid still came out too salty and not the chicken. The previous two days it came out exactly as I wanted. Can the temperature/speed of heating/cooking affect how much water/salt the chicken will absorb in the first place? Do you have any ideas? Based on my cooking results it seems to me it is definately something about how I am cooking which makes the chicken absorb, not absorb in the first place, or absorb then release water/salt. I just can't figure out which. Perhaps mine is a question of how does one make chicken absorb and not release water ina soup?