Brine

Brine is a solution of salt dissolved in water. In professional kitchens, brines are used to season meat, poultry, fish and vegetables; some are also part of a validated preservation or pickling process. Sugar, herbs, spices and other flavourings may be added, depending on the recipe.

Common types of brine

• Simple brine: a salt-and-water solution used to season ingredients before cooking.
• Flavoured brine: a salt solution with sugar, herbs, spices, citrus or aromatics for additional flavour.
• Curing brine: a controlled formulation used as part of a specific meat or fish curing process; it may include approved curing agents and must follow a validated recipe.
• Pickling brine: a solution used to pickle vegetables and other foods, often containing vinegar as well as salt and seasonings.

How brining works

Salt dissolves in the water and diffuses into the food over time. In meat, salt changes the behaviour of muscle proteins and can improve seasoning and water retention during cooking. The result depends on salt concentration, time, temperature, product thickness and the food itself.

How to use a brine safely

1. Measure the water and salt by weight for a repeatable concentration.
2. Chill the brine completely before adding raw meat or seafood.
3. Keep the food submerged and refrigerated throughout the brining period.
4. Follow a tested time and concentration for the specific ingredient.
5. Drain and handle the product using controls that prevent cross-contamination.

Example: chicken portions may be held in a measured salt brine under refrigeration before roasting to improve seasoning throughout the meat.

Chef’s tip: Do not assume every brine is a preservation process. A short cooking brine does not make raw food shelf-stable or safe at room temperature.

Key distinction: Brining is the process of treating food with a salt solution; curing and pickling may use brines but require their own formulation and safety controls.