brining
Salting ahead of cooking so the food holds on to moisture — either soaked in salt water (wet brine) or salted directly and left to absorb it, often uncovered in the fridge (dry brine). Distinct from curing, which draws water out to preserve.
No note has been written for this technique yet. The recipes below tag it, and the backlog is tracked on needs attention.
Recipes using this
Honey Garlic Pork Chops
Thick chops that are hard to overcook: salted the night before, brought up slowly in a low oven, then seared for a crust and finished in a sticky, garlicky honey pan sauce. The thermometer does the worrying.