Brining

Brining is the method of immersing meat in a saltwater solution to increase its capacity to hold moisture. The scientific explanation is much more involved, but in layman’s terms, liquid is drawn into the fibers and cells of the meat during brining via the process of osmosis. The extra moisture helps to combat the drying that naturally takes place when meat is subjected to heat, and the result is a juicier entrée. Even brined meat that is slightly overcooked will stay juicy and moist. An added bonus to brining is that any flavors added to the water—sugar, soy sauce, beer, or juice, for example—will also be pulled into the meat. I generally brine poultry and fish only, but lots of folks brine other meats, so don’t be afraid to experiment.