Cookbook:Brining

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Recipes | Ingredients | Cooking techniques

Brining is the process of soaking food in a solution of salt and water. Although a brine only requires salt and water, it is common to add flavouring agents to the brine as osmotic pressure will circulate any solutes in the brine throughout much of the food.

Brining is typically used for various types of meats, as well as fish. It can also be used to process fruits, with olives being a common example.

See also: Cookbook:Marinating

Modern Uses in Home Recipes[edit]

Brining is a technique used by modern cooks to improve the juiciness and tenderness of meat, such as chicken, turkey or lean pork, that may dry out due to modern breeding practices.

Commonly, meat is soaked in a brine solution overnight, then taken out of the brine and roasted or grilled. The result is juicier than without brining. Brining can affect the texture of the meat a little, but the flavor can be much improved.