It’s the secret to the perfect Thanksgiving turkey, and the juicy chicken of your dreams. You can do it to shrimp, and even to beans. It’s brining, and it’s in home kitchens to stay. Brining is the simple process of submerging meat or fish in a solution of water and salt (usually 3-6 percent salt by weight), and perhaps sugar and herbs or spices, to add juiciness and flavor before cooking. According to food science author Harold McGee in his book On Food and Cooking, brining meat also partially dissolves the protein structure that supports the muscle’s contracting filaments, or the filaments themselves. So, when the meat is cooked the protein filaments don’t coagulate as densely, and the meat seems more tender. Legumes such as cannellini or pinto beans can also be brined. According to Cook’s Illustrated, the sodium ions in the brine replace some of the calcium and magnesium ions in the beans’ skins, allowing more water to penetrate, which leads to softer skins and a creamier interior texture.
Go to WikiHow.com to learn how a simple soak can transform your meal or click the image below to view a short video.
https://youtube.com/watch?v=8aWtlahl4Ys
Cooking is an Art and a Science celebrates the essential elements of cooking. Browse our online library of videos to learn culinary terms and simple techniques. Then, look for Cooking is an Art and a Science menu items in your Bon Appétit café. It’s a delicious way to discover the craft behind your cuisine.