Brining, Marinating, and Applying Rubs

Indian and Western cooks use brines, marinades, and rubs to flavor meat, poultry, and seafood. The presence of salt and sugar (and sometimes acid) in the brines helps season these proteins through infusion, diffusion, and/or osmosis. To reduce the amount of time a food needs to sit in a brine or marinade, use a smaller and thinner cut, which will have more surface area and move the process along more quickly.

Brines are a combination of liquid and salt, to which sugar and spices or herbs are often added. A brine provides the meat with extra liquid, making it juicier, and it also adds flavor if the brine contains aromatics. The salt helps dissolve some of the meat’s proteins, which allows the flavors in the brine to penetrate.