Chefs brine meats to add moisture

Solutions keep grilled, barbecued meats from becoming too dry

Summertime is the season for barbecuing and grilling — two processes that lend food a celebratory feel and imbue it with smoky flavors that many Americans enjoy. But both cooking methods tend to dry out meat, too, so that means summertime also is the season for brining.


Meat is brined by soaking it in a salty liquid, almost always with sugar added and often with other flavors, too. It allows the process of osmosis to draw salt into the meat, said Bill Briwa, chef-instructor at T

All access premium subscription

Why Upgrade your account?


NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.


Questions about your account or how to access content?
Contact: Desiree Torres [email protected]

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish