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Mark May
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295 followers
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In Enterprise IT we’re all used to life cycle managed of equipment.  For a long time, one of the most painful areas for this was the storage array. Every few years it became time to rip out the old gear and bring in the new.  That process has gotten much…

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Tips to improve selling your ideas

1996 was a memorable year. It was the first year of the MLS in the United States, the Nintendo 64 was brand new, Windows NT 4.0 was released, I graduated high school, and some friends and I started a local Internet Service Provider. It was the year my…

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Tips for giving a great presentation

Last week I moderated a panel at the annual Cincinnati VMware User Group conference with some great panelists. As a moderator, I had a pretty simple job: enable the panel to educate and entertain the audience.  Ask some questions, engage the audience, and…

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Hitting a home run as a panelist

A few years ago I was at a conference when I ran into some community bloggers. They were all huddled around a whiteboard working on a storage area networking design. As they all discussed the solution, it was clear everyone was simultaneously giving…

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Thinking on Infrastructure and nerd knobs

All my life I’ve been a fan of learning new things.  I remember my mom reading to me when I was young and just craved more.  I remember the exact moment when my love of learning into a passion for technology,  specifically computers. It was the day my dad…

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[Blog] What good is a Proof-of-Concept anyways?

A few weeks back my wife and I went to spend the weekend in Louisville, Kentucky for no particular reason. When I first mentioned the idea of this road trip she immediate got excited about one of her favorite places to eat in the area. She talks about…

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360 Panorama of a Space Shuttle Flight Deck

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What is a brine anyways?

I posted a comment on someone’s post the other day about brining meat and a few people asked me what brining was. I was bored so I made this nice little image of pork in a brine. Brining meat is basically putting meat into a salt-water solution and letting it soak. It’s completely different from marinating, in part because it penetrates the cellular level of the meat to increase juiciness and flavor. The cellular wall of come meats is a semipermeable membrane. What that means is the walls of the cell allows certain things to pass through it by diffusion

When you brine your meat, the cellular fluids are less concentrated than the salt water of the brine. Osmosis allows the water to flow out of the cell, through the cellular membrane, and into the brine. As the water flows out the salt flows in and dissolve the protein fibers. As the fibers dissolve the concentration of the cells change and draw water back in.

Sounds a bit complex, but the end result is that the cells have more salt and water than before it was brined. So when you cook the meat, and water is cooked out, you still have extra juiciness left behind. Brining lends itself great to pork and most poultry, especially turkey and pork shoulder.
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Former first lady Betty Ford dies at 93
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