Prep
Brining
Seasoning from within
Soaking meat in salted water, or salting it well ahead of cooking, so seasoning penetrates deep into the muscle rather than sitting on the surface.
Why It Matters
Salt changes the protein structure itself, helping meat hold moisture through the heat. It is why restaurant chicken is seasoned to the bone and never dry.
How to do it
- 1
Dissolve salt in warm water.
- 2
Cool the brine solution completely.
- 3
Submerge the meat in the liquid.
- 4
Refrigerate for 4 to 24 hours.
- 5
Pat the meat dry before cooking.
Common mistakes
- ✕
Using hot brine cooks the meat, so chill completely before adding.
- ✕
Brining for too long makes meat mushy, so follow timing guidelines.
- ✕
Rinsing the meat splashes bacteria, so skip rinsing and just pat dry.
