The Importance of Brining Steak
By Chef John… in a previous life ;-)
“There are three different types of brines in the culinary
world. The one most commonly understood is actually called a "Gradient
Brine" in which a quantity of salt, usually 5% by weight, is dissolved in
a quantity of liquid, usually water but sometimes cola (in the case of pork) or
a mixture of water and juice.
Dry rubs are also a brine as, when steaks are salted and
allowed to rest before being placed upon the coals, the salt will draw juices
out of the steak and onto the surface. Those surfacing juices mix with the
salted outer coating and are reabsorbed by the meat, carrying with them
whatever additional seasoning the rub contains (garlic, brown sugar, herbs,
ground coffee, etc.). Not only do dry rubs diffuse flavoring compounds deep
into the steak's interior, they also relax the protein fibers within the steak,
helping to create a more tender product.
Salt's chemical name is Sodium Chloride. When dissolved in
water, salt breaks apart into a positively charged sodium ion and a negatively
charged chloride ion. The chloride ions begin to immediately bond themselves to
the protein fibers within the steak. As the population of negative chloride
ions increases, they begin to repel one another in the same way magnets will
repel one another when aligned to the same poles.
This repelling force separates protein fibers apart from one
another, establishing larger space between them. The growing space between protein
fibers makes room for larger flavoring compounds to bury their way more deeply
into the meat's interior.
In the case of Gradient Brines, this is why a turkey or
whatever will absorb more water than it would if submerged in pure water
without added salt. Added water makes for a more moist bird, and the separation
of protein fibers due to negative chloride ions make for a more tender meat.
By coating your steaks with a dry rub and allowing them to
rest in that rub for an hour or more before placing them on the grill, you will
be assured a far more flavorful and tender steak dinner.”
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Finally… let’s talk chicken since I have made chicken breast
my go-to meat after realizing just how much red meats mess with my diabetic
system. The first time I found a chicken recipe that called for brining I was,
of course, skeptical. Well….. SURPRISE!!!
A simple salt brine made whole baked chicken breasts a
culinary joy of juicy goodness. I now brine all white meat chicken for about an
hour, regardless of the recipe. Dry chicken is now a thing of the past. 😊
One dish I brine regularly is Homemade Chicken Breast Coldcuts. You can use the recipe as is or serve the breasts whole as a dinner protein. Either way, I assure you juicy goodness!
Have a great week, everyone, and thank you for your support!
Blessed be… and happy cooking!
Chef Michael R