A brine is a mixture of salt, water and spices that enhances flavor and helps preserve certain foods. Brining, by definition, means treating or steeping food in brine solution. Usually, cooks marinate food in brine, but discard it before cooking. An exception to the rule is pickle preservation. Prepare pickles for long-term storage by cooking them in brine. Otherwise, avoid cooking food in brine. Cooking food in brine compromises flavor and adds excessive sodium.
Process
Soak meats in a salt solution, but discard the brine before cooking. The salt in brine breaks down proteins, tenderizing meat and conserving moisture. Add a sweetener to the brine to help brown your meat, if you prefer. Alternatively, use a dry brine. Rub salt and spices into meat and store it in an airtight wrapping. For either process, discard the brine before cooking food. Cooking food in brine will greatly reduce salt content and undermine flavor.
Exceptions
Pickles are the exception to cooking with brine. Making pickles involves increasing acidity to prevent growth of harmful bacteria such as Clostridium botulinum. Though salt may prevent C. botulinum, it primarily provides flavor. Can pickles if you need to preserve them for longer than six months. Canning involves heating pickles in a hot water bath, then sealing them under pressure. Therefore, canned pickles cook in brine as part of the preservation process.
Reducing Sodium
Brining adds flavor, but also a high level of sodium. Use alternative marinades or food preservation methods to reduce sodium content. Marinades are cooking sauces made with oil and an acidic ingredient such as lemon juice, vinegar or wine. Acids in marinades tenderize meat, and oils lend a savory flavor without using extra salt. Always cook marinades before consumption -- do not eat them raw. Eat cooked, marinated meats immediately after you cook them. If you pickle cucumbers with salt, consider reducing the amount of salt to as low as 1 tbsp. per 4 lbs. of cucumbers. Low-sodium canned pickles last for several years if properly preserved. Inspect all canned foods for bulging or leaks before consumption. Cans with bugling lids or broken seals contain harmful bacteria and should be discarded. If you suspect contamination, do not eat the pickles.
Recipe
Make a brine solution by mixing 3/4 cup of salt with one gallon of water. Alternatively, use 3 tbsp. of salt per quart of water. Use sodium-chloride table salt to get the best flavor and add a sweetener if desired. Submerge meat in the brine solution using a food grade plastic, stainless steel or glass container. Store the brining meat in a refrigerator for up to two days. Discard the brine solution before cooking.
References
- Agriculture Dictionary: Brine
- U.S. Deparment of Agriculture; Poultry Preparation; April 2011
- Colorado State University Extension; Food Preservation Without Sugar or Salt; P. Kendall; November 2006
- Colorado State University Extension; Making Pickles; P. Kendall et al.; November 2006
- University of Florida IFAS Extension; Preventing Foodborne Illness: Clostridium botulinum; Keith Schneider et al.
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