Page 10 - ClubLife Weekly 122121

CHEF'S
CHEF'S

CORNER
CORNER

Wet Brine Method

Last week we talked about dry brining and its advantages. Wet brining is

the other method used to promote seasoning and moisture in your

proteins. This process is carried out by diluting salt and sugar in water

or other flavorful liquid to enhance moisture and flavor in your food.

There is a precise time and measurement required so that you do not

over season your food. It also requires space as the item has to be

submerged in the bring solution. This method does have the advantage

that you can introduce a myriad of flavors by what you put in the brine.

Fresh juices, spices, herbs and aromatics can all be used to heighten

the flavor of your protein. One of the biggest disadvantages to this

method is the moisture. A wet brined item needs to rest for a day or so

uncovered so that it can dry out. If not, you will have trouble with

browning. Smaller cuts can be dried with a paper towel or placed in

front of a fan. Perhaps the best example for wet brining is turkey. It's

good insurance to prevent a dry bird. Whichever method you chose, you

will be rewarded with a juicy and flavorful bite. A typical wet brine will

use 5% solution of salt to water.