How in the name of chemistry does this work? Debunk, please

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The discussion centers on the surprising effects of salt on food textures, particularly how it can create a moist and gloppy consistency rather than drying things out. Participants question the chemistry behind this phenomenon, referencing common experiences like microwaving pizza, which often results in sogginess. There is skepticism about the validity of the claims made in the original content, with some labeling the explanations as nonsensical and a waste of time. The conversation highlights a general confusion about the role of salt in food preparation and its unexpected effects on moisture levels.
PhizziksDood
How in the name of chemistry does this work?? Debunk, please...



I thought salt dried things out, not made them moist and gloppy.
 
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Welcome to pf:

I didn't watch the entire thing, but ask yourself this: why when you put some foods in the microwave (for example, a piece of pizza) do they become soggy?
 


Moved from S&D, this is a giant waste of time. Everything he does is nonsense.
 

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