Advantages of Brining

Ask the Test Kitchen

I've seen a few recipes lately that telephone call for brining poultry or meats. What exactly is brining and what are its advantages? —M.Thousand., Brookfield, Wisconsin Brining ways to soak meat in a solution of water and common salt. A brine can be flavored with sugars, juices or seasonings. Kosher common salt, table common salt or even sea salt can be used in the brining solution. Brining is a way to aid tenderize lean meats such as poultry—or fish or seafood—considering lean meats can easily dry out when cooked. Soaking the meats in a brining solution helps ensure moist, juicy cooked meat. It's best to utilise natural meats—those that have non been injected with a common salt solution—for brining. Check the label on the packet…or inquire your butcher for clarification if you lot're not sure which meats are natural at your grocery shop. The salt-water solution increases the juiciness of the meat past loosening the poly peptide construction. This in turn allows extra water and flavors to exist trapped by the protein during the brining process…and the moisture and flavor are retained during the cooking process, making the meat delightfully juicy and tender. Hither are some guidelines for brining times: whole turkey, up to 24 hours; large whole chicken, 3-iv hours; pork chops, 4 hours; shrimp, 30 minutes; and thin fish, x minutes.

Originally Published: May 02, 2007