Can we talk about how everyone thinks brining is a must? I disagree.

I overheard a line cook at a spot in Portland last week saying brining fixes everything from dry chicken to bland pork. But in my 12 years of working kitchens, I've seen brining turn perfectly good proteins into salty sponges. I think it's just a crutch for people who don't trust their heat control. For example, I get better results just patting a chicken dry, salting it, and letting it sit 30 minutes before cooking. Anyone else think brining gets overhyped in pro kitchens?

2 comments

2 Comments

richard_hall3d ago

Right? The "salty sponge" thing is spot on lmao.

tylerw922d ago

Last time I brined a turkey for Thanksgiving it came out tasting like a salt lick soaked in water. I ended up throwing half of it away because nobody could eat more than a bite without chugging a glass of water. The dry brine method you mentioned works way better for me too, just salt and time does the job without turning the meat into a weird rubbery texture. I think a lot of line cooks just follow trends because they saw someone on YouTube do it with a fancy injection setup. Plus brining takes forever and I never have that kind of time on a busy weeknight anyway.