Lessons > 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

Course Syllabus

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 1 hr 55 mins Total Time

Practice Recipes

A few of the practice recipes you'll learn in this lesson.

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Please consider these additional lessons to support your learning and discovery. Some of these lessons are prerequisites that may help contextualize what you are learning and form a baseline of knowledge and skill. Other lessons are related and may help you explore next steps or dive deeper on a learning topic.
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