The process of soaking food in a saltwater solution to enhance moisture retention, flavor penetration, and preservation. Creates juicier meats and adds seasoning throughout the ingredient.
From Old English 'bryne' meaning 'salt water, pickle,' related to 'burn' because salt water was thought to have a burning quality. The technique has been used since ancient times for preserving fish and meat during long sea voyages.
Brining works through osmosis - initially salt draws moisture out, but then the salt-rich liquid gets reabsorbed along with the salt, breaking down muscle proteins and creating space for moisture retention. This is why brined turkey stays incredibly juicy even when fully cooked!
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