Techniqueintermediatedraft
Wet brining
Also searched as: brine, brining, salt brine, wet brine
In short: Put meat in salt water for a few hours. It takes up salt and water and stays juicier as it cooks.
Picture it
Like a dry sponge in a water bath: it soaks itself full before it gets squeezed.
What happens
The salt from the brine penetrates the meat and loosens proteins, so it takes up and holds extra water. The meat turns juicier but also more watery in taste, and the skin is harder to crisp.
Why it matters
An alternative to dry salting for very lean meat such as chicken breast or pork chops.
How it’s done
Sequence · Step 1 of 4
Mix a brine of about 5–6 % salt (50–60 g per litre), as a guide.
All steps as a list
- Mix a brine of about 5–6 % salt (50–60 g per litre), as a guide.
- Submerge the meat completely and keep it cold.
- Chicken breast 1–2 hours, a whole chicken a few hours.
- Take it out, rinse it and pat it very dry.
Common mistakes
- Too long in the brine: the meat turns spongy and too salty.
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Fleisch
- America’s Test Kitchen: Salting turkey – how long is long enough?