When a person prepares venison (mostly any wild meat) it is good to soak it first in brine water or buttermilk to remove the 'wild' taste. You want to remove as much of the blood from the muscle tissue as possible. The meat lightens in color when you do this.
When you cook the meat it goes from floppy-pliable to stiff. Which is strange if you think about it. Usually heat makes objects more pliable. But in this case the heat is excessive and actually dries out the tissues. The heat shrinks the fascial 'pockets' and they squeeze out the water. Liquid will appear from seemingly nowhere into the skillet. Yes?
So why does a sauna or tanning bed tighten skin?
So why is massage good for skin tone?
Why is hydration within the fascial "pockets" important?
Why do the wrinkles on babies disappear and yet my wrinkles want to stay?
I will leave you with these questions to chew on today.
Have a great day.
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