Brining is an ancient preserving technique in which products are preserved in salt or a saline solution. In the past, the most important reason for salting a product was to preserve it, so that the meat would keep well long enough to eat in the winter. But technology has developed over the millennia, and now brining is also used to enhance the flavour and tenderness of products. Chefs like to use these traditional cooking techniques to create their own speciality.
Equipment required: scale, gastronorm container, measuring cup.
Can be used for: meat, fish, poultry, vegetables, fruit.