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+ Added Tip 6 years ago


How and When to Use a Brine

Soaking meat in a salt-saturated solution causes the muscle tissues of the meat (especially poultry and pork) to absorb water through osmosis.  Once the water is absorbed, denaturation causes a sticky matrix which forms a moisture barrier that captures and prevents the water from leaking out as the meat cooks. These two processes yield tenderness and a unique flavor. Our basic brine recipe is ½ cup Kosher salt and ¼ cup sugar for each quart of cold water. See more at: