the knowledge.
Food geek Brining
At this time of year, there’s always talk of brining the Christmas bird – but does it really make a difference to the meat or should we take such advice with a pinch of salt?
As well as salt and water, brin ing can also add flavourings
Food writer (and self-confessed food obsessive) Lucas Hollweg
“Brining is used to produce juicier, more flavourful pork, as these days pigs are bred to be leaner and their meat can dry out easily in the pan or oven – as indeed can large birds like turkeys. Red meat doesn’t benefit so much from brining as it’s often marbled with fat that keeps it juicy.”
The science-y bit
1What is brining?
Originally a Scandinavian technique, brining involves submerging poultry, pork or fish in a salty liquid (containing about 3-5% salt), which seasons all the parts of the meat it comes in contact with and helps keep it juicy and tender as it cooks.