the.com/brined
Salt water's quiet conspiracy to make meat juicier than it has any right to be.
means Soaked in a salt-water solution to season, preserve, or tenderize before cooking.
from From "brine," an Old English word (brȳne) for salty water, with cousins across the old Germanic tongues — Dutch "brijn," Low German "brean." Its deeper root is murky, but the word has always meant the same thing: water made fierce with salt, the stuff of pickling barrels and curing crocks long before it became a chef's trick for a tender turkey.
- science
- Salt unwinds proteins so they trap more water
- weight gain
- Brined meat absorbs up to ten percent its weight
- ancient trick
- Romans brined fish and olives for preservation
- dry version
- Dry brining uses just salt, no water needed
- flavor depth
- Salt penetrates deeper than any surface seasoning can
cornichons — french pickled gherkins brined in vinegar and salt, popular since the 19th century
miso paste — japanese fermented soybeans brined in salt, foundational to japanese cuisine for over 1000 years
olives kalamata — greek olives from kalamata region brined in olive oil and vinegar, pdo protected since 1994
kimchi — korean fermented vegetables brined in salt and spices, documented since the 3rd century