brined

Brined refers to the treatment of food with a brine, a solution of salt (often with water, and sometimes sugar and aromatics). In culinary practice, brining is used to season, preserve, and tenderize foods, particularly protein-rich items such as meat and poultry, as well as some seafood and vegetables. Brined foods may be prepared by soaking in a wet brine or by applying a dry rub of salt (a dry brine), with or without added seasonings.

Wet brine involves submerging the item in a saltwater solution, sometimes enhanced with sugar, herbs, spices, or aromatics. Dry brine entails rubbing the surface with salt (and sometimes sugar and spices) and allowing time for the salt to diffuse into the surface. In both methods, osmosis and diffusion draw moisture toward equilibrium, increasing juiciness and improving flavor distribution during cooking.

Common uses include poultry such as chicken and turkey, pork cuts, and various fish, as well as vegetables prepared for preservation or texture modification. The choice between wet and dry brining depends on the desired texture, aircraft of moisture retention, and available equipment. Concentrations and times vary: wet brines typically employ salt in the range of a few percent by weight, with times from several hours to a day or more for larger cuts; dry brines rely on salt mass to penetrate over time, often paired with overnight rest.

Safety and quality considerations include keeping brining processes refrigerated, avoiding cross-contamination, and not exceeding recommended salt levels to prevent an overly salty result. Brining is a traditional method used to enhance moisture and flavor while contributing to more forgiving cooking outcomes.