Brine

Brine is a water solution of salt, one of the most ancient and versatile tools of cooking. It is used for salting and preserving vegetables, fish, and meat, and also as a marinade that makes a product juicier and tastier.

A distinct and important technique is wet salting (brining): meat or poultry is held in brine before cooking. Thanks to osmosis and the action of salt, the fibres retain more moisture, so the finished dish turns out remarkably juicy and evenly seasoned — this method is especially prized when roasting a whole bird. Sugar, garlic, bay leaf, pepper, and other spices are often added to brine, saturating the product with extra aroma. A correctly chosen salt concentration is the key to success both in preserving and in juicy roast meat.