You may only think of brining during the holidays, but the salt-water mixture goes far beyond your turkey baster. The simple, two-ingredient flavoring technique is a very versatile way to prepare all different proteins. Whether you’re cooking chicken or searing steak, a good brine will give you a moist, balanced main course.
What is brine?
The very definition of brining is to treat food with a mixture of water and salt in order to preserve or season the food. In its most basic iteration, salt is added to cold water in a container, where the meat is soaked for 30 minutes up to a few days. The amount of time needed to brine depends on the size or weight of the protein.
What’s the science behind how to brine?
Salt gets into the meat by going through wide open pores, sliced muscle fibers, capillaries and other channels which allow the saline solution to march in much more quickly and efficiently than by osmosis. The salt then unravels some of the proteins, opening up even more channels, creating a juicier, more tender meal.
What else goes into a brine?
The sky is the limit!
So long as you’ve got the two most important components of a brine – the salt and water – the other seasonings are completely up to you. But if you need a few juicy ideas to get started, try one of these blends:
Traditional holiday brine: Add seasonal herbs and spices, such as rosemary, thyme, sage and parsley.
Asian fusion: Combine coconut aminos, curry powder, ginger, coriander, chili powder and orange peel. Use this mix to brine chicken and serve over cauliflower rice for a light, tasty dinner.
Italian-style: Mix in basil, oregano, garlic and red pepper flakes for a brine that works well with pasture fed pork chops.
Latin dinner: Inspired by mole, combine cumin, oregano, cinnamon, thyme, garlic powder, orange peel and some 100% cacao powder to brine a half turkey or chicken. Serve at your taco bar or shred into a soup.
How long do you brine?
Once you’ve decided what meat you’re brining and what spices you’re adding to the mix, you’ll need to set a timer. A simple rule of thumb is to shoot for one hour of brining per one pound of meat.
Keep in mind, the lighter the protein, the less time it needs to brine or marinate. Typically, red meats can brine for a longer period of time (sometimes up to 24 hours), followed by lighter meats such as turkey or chicken breast. Fish, of course, requires the least amount of time – sometimes as little as 15 – 30 minutes – given the delicate nature of the meat.
Note: Many brine recipes suggest rinsing the protein prior to cooking to ensure the final product is not overly salty. Check your recipe’s instructions carefully – and then start cooking! And don’t forget to check the meat’s doneness with a meat thermometer. After all, food safety first.
Try this simple, two-ingredient cooking technique on any of your favorite proteins. The juicy, flavorful results will make you feel like a natural chef.