Part 5/7:
Brining Techniques: Dry vs. Wet
Brining is an effective technique that utilizes salt to enhance moisture and flavor in proteins.
Wet Brining: Ideal for poultry and larger cuts of meat, this method involves submerging the food in a saline solution, which infuses moisture and flavor. A common ratio is 5% salt to water, maintaining a balance that does not overwhelm the protein.
Dry Brining: Best for steaks and similar meats, dry brining involves rubbing salt onto the surface and allowing it to rest. The salt draws moisture from the meat, which then gets reabsorbed, resulting in evenly seasoned and juicy meat.
The outcomes prove distinct, with dry brined meats displaying a superior crust and flavorful interior when compared to their unbrined counterparts.