How to Brine

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Lesson Overview

Brining is simply the technique of submerging meat, fish, or vegetables into a salty solution. Brining is an easy way to add additional moisture to leaner cuts of meat that can tend to dry out during cooking.

Brining is also a very effective way to infuse flavor into neutral-flavored meats such as chicken, turkey and pork loin. For example, if you’d like to infuse the flavor of garlic and thyme into your next chicken, you can do this through brining.

In this lesson, you will learn how brining works — from simple ratios of salt to water, to infusing flavor and brining times. Learn this simple and important technique and you will enjoy juicy, flavorful meat every time.

Lesson Objectives

At the end of this lesson you'll be able to:

  • define brining and explain how it works
  • choose the appropriate container for brining
  • understand salt-to-water ratios
  • understand how to substitute different salts
  • modify the flavor of a brine
  • identify brining times
  • properly prepare meat for cooking after brining
42-info@2x START: Watch Lesson Platform Tour

1.

Introduction: How to Brine

2 mins

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2.

Complete Your Self Assessment

2 mins

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3.

How Brining Works

3 mins

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4.

Why Lean Meats are Brined

2 mins

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5.

Before You Brine

3 mins

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6.

Salt & Water Ratios for Brining

5 mins

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7.

How to Flavor Brines

3 mins

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8.

Brining Times & Preparing the Meat for Cooking

5 mins

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9.

The Results of Brining After Cooking

30 mins

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10.

Lesson Practice Recipes

45 mins

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11.

Lesson Quiz

15 mins

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Finish Line Total Time: 1 hr 55 mins
Students

6,445 students from beginner to advanced have completed this lesson from 76 countries.

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EE AX GH GI AD HN AE GR SO BN SR MD SC IM LB EC

Practice Recipes

Below are one or more of the practice recipes within this lesson.

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