{"id":868861,"date":"2020-10-23T12:45:05","date_gmt":"2020-10-23T17:45:05","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=868861"},"modified":"2025-01-14T16:30:06","modified_gmt":"2025-01-14T22:30:06","slug":"this-is-everything-you-need-to-know-about-brine","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/this-is-everything-you-need-to-know-about-brine\/","title":{"rendered":"How to Brine Practically Any Meat"},"content":{"rendered":"There's nothing worse than cutting into a dry, flavorless pork chop or a rubbery chicken breast. Luckily, there's an easy fix to ensure that lean meats don't dry out as they cook: brine.\r\n\r\nMeats like poultry, shrimp and pork are notoriously easy to overcook because they don't have much fat and marbling to protect them. Infusing that meat with salt works food-science magic, increasing the moisture inside and amping up the flavor. Brining builds in a lot of forgiveness in case you accidentally overcook things, all but guarantee you won't end up with a chewy piece of dry meat!\r\n

How Does Brining Work?<\/h2>\r\nBrining is the process of submerging a cut of meat into a solution of salt and water. It adds flavor, seasoning from the inside out, but it also changes the meat's physical nature. The salt in brine denatures the meat's proteins to allow the cells to retain more moisture. Meanwhile, the brine also tenderizes meat by causing its muscle fibers to unravel and swell. It all comes together to trap so much liquid inside that it can't all evaporate during the cooking process, creating a moister, juicier piece of meat. Isn't science great?\r\n\r\nBrines protect lean cuts of meat like chicken breasts, pork chops, and seafood as they cook. That makes brine one of our go-to secrets for super tender meat every time you grill<\/a>. It's not necessary to brine red meats (like beef or lamb) or fattier cuts (like chicken thighs or pork shoulder), but these items may benefit from a flavorful marinade.\r\n

Is Marinating the Same as Brining?<\/h3>\r\nNot exactly. Marinades<\/a> don't contain as much salt as brines, but they're made with oil and acid (like citrus juice or vinegar) to help break down tough muscle fibers.\r\n

Brine Ideas<\/h2>\r\nThere are only two ingredients in a traditional brine: water and salt. You can choose any type of salt<\/a> you like, but keep in mind that different salts take up different volumes. Table salt is finer than coarse kosher salt, causing 1\/2 cup of table salt to taste saltier. It's best to stick to kosher salt in brine recipes unless your recipe advises differently.\r\n\r\nYou don't have to take the traditional salt-and-water-only route if you don't want to. Try some of these ideas to amp up the flavor of your meat or vegetables.\r\n