Brining is the process of treating food—most commonly meat, poultry or fish—with salt to influence seasoning, moisture retention and texture. A wet brine uses a measured salt solution; a dry brine applies salt directly to the surface and allows it time to dissolve and diffuse into the product.
A wet brine is made by dissolving a measured quantity of salt in water. Sugar, herbs, spices or aromatics may be added for flavour. The food is submerged for a controlled time under refrigeration. Salt concentration and brining time must be matched to the ingredient, its size, the intended result and the recipe; there is no single percentage or time that suits every product.
In a dry brine, salt is applied evenly to the surface of the food. Over time, moisture is drawn out, dissolves the salt and is reabsorbed or redistributed. This can season the product while avoiding the extra water associated with a wet brine. The surface may also dry during refrigerated resting, which can help browning.
Chef’s tip: Weigh salt accurately and record the concentration, product weight, time and temperature. Rinse only when the recipe or salt level calls for it, and account for the salt already present before seasoning again.
Food-safety note: Keep food refrigerated throughout brining, use food-grade containers and prevent raw brine from contaminating ready-to-eat food. Brining is not a preservation or pathogen-kill step.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
