Summertime is the season for barbecuing and grilling — two processes that lend food a celebratory feel and imbue it with smoky flavors that many Americans enjoy. But both cooking methods tend to dry out meat, too, so that means summertime also is the season for brining.
 Meat is brined by soaking it in a salty liquid, almost always with sugar added and often with other flavors, too. It allows the process of osmosis to draw salt into the meat, said Bill Briwa, chef-instructor at The ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.