{"id":263,"date":"2019-09-26T20:36:17","date_gmt":"2019-09-26T20:36:17","guid":{"rendered":"http:\/\/galleychef.org\/?post_type=recipe&p=263"},"modified":"2019-09-26T20:36:18","modified_gmt":"2019-09-26T20:36:18","slug":"brine-the-best-way-to-impart-moisture-and-flavor","status":"publish","type":"recipe","link":"https:\/\/galleychef.org\/index.php\/recipe\/brine-the-best-way-to-impart-moisture-and-flavor\/","title":{"rendered":"BRINE \u2013 THE BEST WAY TO IMPART MOISTURE AND FLAVOR"},"content":{"rendered":"\n

Brining<\/strong> makes fish, poultry and pork moister by imparting liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating \u2013 particularly useful for grilling chicken breasts. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in the meat you\u2019re cooking.<\/p>\n\n