Dry Brining, Easier And Less Wasteful Than Wet Brining
"One thing I like about Argentina, they only cook with salt. That's it." Robert Duvall
Dry brining is a technique popularized by Chef Judy Rodgers of San Francisco's famous Zuni Cafe. It is different from wet brining, where we submerge the food in a salt water solution of 5 to 10% salinity. It is different from injecting, where we pump the meat with a brine with a needle. Since discovering it I almost never wet brine anymore.
With dry brining we simply salt the meat a few hours before cooking. Sounds simple, but something complex and wonderful happens.
Salt does several things to the food. First of all, it amps up the taste because salt is a flavor enhancer. But if you do it properly, it doesn't make the food taste salty. For more on the subject of how salt impacts food, read my article on The Zen of Salt.
But something else happens. Salt is made of sodium and chloride ions that carry electrical charges. These ions attack the proteins, causing them to unwind a bit, a process called denaturing. These altered proteins have a greater ability to retain water, so meat that has been treated with salt remains moister through the cooking process.
You can see it working in the pictures here. In the top picture the meat has been sprinkled with Morton's kosher salt. The salt draws water out of the meat. The water dissolves the salt. See how the meat has become shiny with moisture and the fat has become splotchy in the middle picture?
Then, in the bottom picture, the meat re-absorbs the moisture (and much of the juices that have leaked out) bringing the salt in with it. Notice how the color of the fat has changed where the salt has soaked in.
Now watch the whole process in time lapse photography in the bottom frame. When it is time to cook there is noneed to rinse of the salt, it should all be inside the meat.
Once inside the meat it doesn't go far. As with wet brining, it stays near the surface, but that's where the moisture is needed because that's were we apply the most heat.
How does this work? The AmazingRibs.com Science Advisor, Dr. Greg Blonder, explains: "Salt is hygroscopic, which is a fancy way to say it absorbs moisture from the environment. Water is a "V" shaped molecule. It has two positively charged hydrogen atoms on one tip of the V and one negatively charged oxygen on the other making H2O. This asymmetry creates an electric field, kind of like a small magnet. The polar nature of water is why it's practically a universal solvent.
"When water in the air stumbles in very close to the NaCl crystal, the salt feels the attraction of the water's weak electric field, grabs it, and then breaks apart into a positively charged sodium ion and a negatively charged chloride ion. When we sprinkle salt on a steak, water molecules, some from the air, but most from the meat, are captured on the surface of the salt crystal, and eventually, accumulate into a pool of briny liquid. Then, as the salty slurry diffuses into the meat, there is less salt on the surface to attract moisture, and the juices return to whence they came. Contrary to popular myth, there is no osmosis or cells breaking."
How much salt?
It is really hard to give you an exact amount since salt tolerance and preference is really personal. As a rule of thumb, add what you would add if the food was served to you at the table. Obviously roasts will need more than thick steaks which will need more than thin steaks. And don't rinse it off. After a few hours most of it has gone in and is well past the surface anyhow.
For steaks and chops
Take the meat out of the fridge about an hour before cooking and pat it thoroughly dry with a paper towel. Sprinkle salt on the meat, a little more than you would use at tableside and massage it in. Then back in the fridge. About 1/3 teaspoon of table salt per pound is good (2/3 teaspoon of Morton's Kosher Salt), especially on burgers, where too much salt will gel the meat proteins and make for a dense patty. Don't use large salts like sea salt. It won't dissolve easily. If you want, put it on a wire rack in the fridge so air will surround the meat. After an hour, you're ready to cook. Click here to read more about salt.
For bigger cuts of meat like prime rib, about 1 teaspoon of table salt per pound of meat (2 teaspoons of Morton's kosher salt). Rub the dry brine mixture over the entire surface area. For best results, refrigerate overnight or for up to 2 days.
For chicken and turkey
Surprisingly, the AmazingRibs.com science advisor Dr. Greg Blonder has proven that salt penetrates chicken and turkey skin (I am doubtful about duck and goose since there is such a thick layer of fat under them). So go ahead and sprinkle salt right on the skin. It may in fact help make the skin crispy. Breasts need more than thighs because they are thicker. 1/2 teaspoon of table salt per pound, refrigerate for 2 to 4 hours.
Rubs are aromatic and savory spice and herb mixes that are applied to meats to flavor them. Most contain salt which can help pull the flavorings into the meat. Like dry brines, they should be applied hours in advance of cooking. Click here to read more about the Zen of Rubs.
This page was revised on 11/20/2013
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