The Benefits Of Brining
Brining is one of the secret food preparation techniques that chefs keep in their toolbox. However, with the recent popularity of food-themed shows, the home cook is getting insight into some tried and true methods.
To learn how to brine and understand the scientific principles behind the process, enroll in online culinary courses. But here is a brief overview of the benefits of the food preparation process to start you out on the right foot:
What exactly is brining?
When cooked for long periods of time, meat runs the risk of becoming dry and tough. This is especially true for chicken and turkey. It’s important to have these healthy lean sources of protein in your diet, so food experts came up with a way to retain moisture. Brining is the act of soaking protein for an extended period of time. The absorbed water stays inside the meat even during the cooking process.
When heat is added to muscle fibers, the individual proteins unwind in a process called denature. The result is moisture loss and shrinkage. Brining works to counteract the process with additional liquid and salt.
Protein dissolving – The mixture has high amounts of salt, which works to dissolve proteins, turning them into liquids. Additionally, water molecules get trapped between proteins and allow for a juicier product.
How to brine
For best results, brine chicken, turkey, pork or seafood. The usual method is placing water in a large vat that holds your meat. For an 18-pound turkey, up to 1 1/2 cups of salt is added, along with bay leaves, peppercorns and other flavoring agents. Check out culinary courses online to learn how to brine your favorite cuts of meat.