Brine

Culinary definition of brine:  Traditionally, brine (solution of water and salt, sometimes included sugar and simple seasonings) was reserved for preserving food (pickles, eggs, fish). Today however, brines are surging in popularity as an inexpensive and very effective way of imparting flavour and moisture to meat and seafood.

C@H FOOD FOR THOUGHT
The science is molecular, but the short of it is that brining and cooking meat correctly, reduces the amount of moisture lost in the cooking process, by half. That translates to a 100% gain in moisture, over conventional methods.Immersing your protein in a brine solution affords overall surface absorption of water (aided by the salt) and seasonings, and ensures consistent levels or flavour and tenderness. Brining whole birds by immersing them inside and out in brine (above), pushes moisture and flavour into the meat from all sides and creates an ultra-juicy bird.

To brine successfully, remember three things.

• Brine for the recommended amount of time.  Over-brining can produce over-salty protein, which is worse than not brining at all.
• Always rinse the brine completely from the protein before cooking. At the end of the prescribed brining time, the magic has already happened. Retaining surface salt by not rinsing and drying inside and out, will result in an overly salty dish.
• Do not overcook.

We like to use ethnic spice blends, plus salt and sugar (or naturally sweet liquid) and sometimes wine, to brine food. Imagine brining a thick steak in a solution to which a tablespoon or two of DM Super-fine BBQ Spice Blend and Rub has been added, then drying and dusting with more of the same before searing on the grill and baking to finish. Add grilled veggies, a crisp salad and a glass of Zin and ascend straight to barbeque heaven.

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