Cure: the act or a method of preserving meat, fish, etc, by smoking, salting, or the like; to prepare meat, fish, etc for preservation by salting, drying, etc. Brining is therefore a form of curing, that specifically includes a salt water solution — and, pickling is a form of brining.
Although both methods preserve and flavor foods, generally speaking curing is applied for preservation purposes, while brining is more about seasoning or flavoring the food. Brining is very similar to marinating. Marinating [uses] the acidity to break down the texture of the meat. This is a fairly accurate comparison, except that brines rely on salt to drive fluid exchange across and into the meat tissue, while marinades use acid to break down meat tissue.
The simplest brine is just salt and water, but the addition of ingredients such as fresh herbs, crushed garlic, brown sugar, mustard seeds, lime or even beer can bring your meal to the next level. There are many different ways to add brining to elevate everyday recipes such as chicken and turkey. Here are some excellent smoker recipes that turn out oh so tasty with a little brining beforehand.
Check our help guide for more info. Differences Between Cure and Brine Cure is a method of preparing meats or fish for preservation by salting.
But when it comes to pickling, salt and acid usually vinegar have very different uses. Pickles that are brined, such as the aforementioned sauerkraut, kimchi, and preserved lemons, are also fermented ; the salt encourages certain good microbes to flourish, while preventing the growth of other microbes that cause the food to go bad.
The characteristics of the pickle depend on the salt concentration, fermentation length, and temperature — as well as the actual thing being pickled, of course. Pickles that are dunked in acid, on the other hand, are unfermented ; the vinegar stops the growth of the spoilage-causing microbes and helps to flavor whatever is being pickled, without stimulating the microbe growth that causes food to ferment. Pickling in acid is a lot faster and gives you more control over the texture of the final product, but the flavor that develops is a lot less complex.
And what about curing? Chefs around the country are putting their spins on classic Thanksgiving dishes — and putting them in to-go boxes for you to feast on at home. As new, cool food brands have popped up all over Instagram, so have brick-and-mortar stores dedicated to collecting them all in one place. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from.
Basically, the process of osmosis helps the liquid be absorbed into the meat, making for juicier bites. The downfall of brining is that it can also dilute the natural tase of the meat—the water in there replaces the juices that might be in the turkey or chicken, and so some chefs prefer not to use it. But it's a great trick to have when you're faced with something that's in danger of drying out in the oven, which is why it's popular in preparing turkey for Thanksgiving.
While brining is for moisture, marinating is for flavor. Marinades typically contain acid, which helps break down the protein and helps infuse the meat with the flavors that you have going in your marinade, whether that's herbs or spices or some other source. For most at-home applications, marinades are a great way to infuse flavor into meat. But be careful not to leave the meat for too long, or the acid in the marinade will start to break down the protein further than you want, and you'll end up with some not-so-texturally-pleasant mushiness.
You should refrigerate meat while its marinating, also.
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