Brine Recipe

How to make it

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• The science behind the madness.
• From Wikpedia........In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to enter the cell via diffusion. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix which traps water molecules and holds them during cooking. This prevents the meat from drying out, or dehydrating.
• Regrdless of why it works, it just does and it is a secret professional chefs rarely disclose.
• For a large turkey (18-22 lbs), your bird can easily soak for 24 hours. For smaller cuts of meat, less time is required. A whole chicken will only take about 8 hours, while a cornish hen would only need about 2 hours. Until you have done it a couple of times, err on the low side,
• Once the brining is complete, remove the meat and rinse under cool running water.
• Cook as usual.
• You will be astonished. No more dry turkey breast.
• Try this with beef brisket for the absolute best barbeque you can imagine.
• It works for any cut of meat, including fish.
• Salmon is ridiculous, goofy good.