Brine, Baby, Brine

Jackson Free Press | July 29, 2013
With brining, salt water enters the meat's cells while water flows out. As the salt flows in, it begins to break down some of the cell proteins, making it possible for more water to flow into the meat. This process results in more flavor and less moisture loss during cooking, yielding meat that is deeply seasoned and extra juicy.

Jackson Free Press

The Jackson Free Press (JFP) is Jackson's smart alternative, covering news, culture and politics for Mississippi's capital city. The JFP is Mississippi's first and only AAN publication, serving a growing metropolitan area of 450,000, including 30,000+ college students. Steeped in...
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