Brining

Brining is the culinary technique of preserving or flavoring food by soaking it in a salted solution, known as a brine, or by applying salt to the surface. The aim is to improve moisture retention and impart salt-related flavor, while aiding preservation in some cases.

There are two common approaches: wet brining, in which the item is submerged in a cooled brine, and dry brining, in which salt and often sugar and spices are rubbed onto the surface and the food rests to reabsorb moisture.

In wet brining, typical salt concentrations are roughly 5 to 10 percent by weight, with longer times for larger cuts. Poultry often brines for several hours, fish for less than an hour, and pork or beef for longer periods. Dry brining uses less liquid and relies on the salt to draw out and reabsorb moisture over time. Temperature should be kept cold, ideally near refrigeration (about 4°C / 40°F or below), to slow bacterial growth.

After brining, the item is removed from the brine, rinsed if needed, patted dry, and cooked. Dry brined meat may roast or fry with crisper skin. Brining can increase juiciness and modify texture by altering surface proteins, but excessive salt can over-salt the meat.

Safety and history: Brining is an ancient technique used to preserve and flavor food with salt. Modern brining emphasizes moisture and flavor rather than long-term preservation. Always keep brines cold, discard used brine that contacted raw meat, and avoid reusing it unless it is boiled. When using, adjust salt to taste.