Food - News
The One Type Of Meat Professional Chefs Always Brine Before Hitting
The Grill
By DANIEL MURAGA
To make a brine, all you need to do is add a tablespoon of salt or kosher salt for every cup of water or any other liquid you choose, alongside the optional addition of other aromatics and spices. You can brine whatever meat you wish, but there is one type that professional chefs say you must brine before grilling.
"I cannot speak enough about the importance of a brine," Isaac Toups, owner and chef of Toups Meatery and cookbook author, told Reader's Digest. "Pork chops, chicken, and lean cuts of beef need brining before hitting the grill because they lack the fattiness to withstand a long time on a hot surface without drying out."
Paula Deen suggests brining your turkey overnight to add moisture and flavor, while Ina Garten prefers the dry brine option. When brining lean meat, remember that small cuts take less time to brine — with seafood taking between 30 minutes to two hours and an entire chicken going up to six hours — and be sure to brine it in the fridge, ensuring it’s fully covered by the brine.