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.