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 suc…
Click to expand...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
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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.
Prerequisites & Related Lessons
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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What People Are Saying
"awsome"
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★★★★★ |
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"Awesome lesson! Learned alot!"
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★★★★★ |
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"Short, simple and sweet! Not bad for a lesson on brining. The lesson really helped clarify and reinforce basic concepts on an important topic--one that I had not taken seriously up to now. I am amazed at how much more moisture and tenderness can be achieved in something as simple as pan fried chicken breasts after an hour nor two of brining. The exercises were fun and useful and even more fun to engage others in comparing the results of the technique, especially trying out with others the non-brined, brined and seasoned and brined meats which were so obviously different."
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★★★★★ |
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"I have never heard of brining. This was knowledge that I wish I had 20 years ago. This class alone will change forever my way of cooking. Thank you very much!"
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★★★★★ |
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"I've never fully understood until completing this course when and how to properly brine meat. Thanks a lot!"
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★★★★★ |
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