What are the fundamentals of brining?

Brining involves adding salt to an ingredient in advance, which can help to tenderize and flavor it. There are two main types of brining: dry brining and wet brining.

Wet brining involves submerging the ingredient in a saltwater solution for some time. Before cooking, the protein should be dried off.

Dry brining involves rubbing salt directly onto the surface of the ingredient and letting it sit for some time. This allows the salt to penetrate the meat and draw out moisture, which is then reabsorbed along with the salt and any other flavors you've added.

• Dry brining is advantageous because it also helps dehydrate the exterior of the ingredient, leading to easier searing and better browning.

How does brining affect the texture of meat?

Salt weakens muscle fiber filaments, so the protein won’t be able to contract as much during cooking and push out water content. This results in a juicier, more tender texture after cooking.

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🧪 Food Reaction(s): Denaturation, Dehydration

Example Foods

• Steak
• Whole roasted chicken
• Corned beef/pastrami