Why Brine Foods

Why brine foods?

Brining is the process of submerging foods in a dilute salt solution, which is simply salt dissolved in water. Brines will season, enhance tenderness and texture, lock in moisture and flavour foods. It is a process suited mainly to low fat meats (like chicken and fish), which could easily dry out during cooking. The muscle tissue over time, absorbs the saltwater creating a juicier and more flavourful dish. Brining of foods helps to heighten their flavours and ensures they remain moist through the cooking process.

Whole birds or sections need to be completely submerged in a solution of cold water, salt as well as spices and herbs and refrigerated.

A low-level brining solution would require 6g of salt to every 100g of water. Whisk together the salt with the water until all the salts dissolve or heat the solution and whisk while warm, making sure to cool completely before using. Place the bird into the cold solution and refrigerate overnight. Remove, place into a large container of cold water and soak for 1 hour, changing the water every 15 minutes. Remove and completely dry with kitchen paper.

Poultry with wet skin will not brown and go crisp and golden! It is now ready for roasting. The salt concentration and time will depend on what you are cooking.

A brine can also be injected directly into the meat by using a brine injector or syringe, which speeds up the process.

To learn first hand the process of brining food simply book into our next essencebbqLab Masterclass