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.