Foundations
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Transforming Proteins Before Cooking Even Begins
Brining, curing, and marinating are preparation techniques that work on proteins before they ever touch heat. They season from within, add moisture, tenderize tough fibers, and develop flavors that surface seasoning alone cannot achieve.
These are some of the oldest food preservation techniques in human history — salt curing predates refrigeration by thousands of years. Today we use them not for preservation (we have fridges) but for flavor and texture.
Brining: The Science of Salt and Water
How It Works
When you submerge protein in a salt-water solution, two things happen through osmosis and diffusion:
- Salt moves into the protein — seasoning it throughout, not just on the surface
- Salt denatures muscle proteins — causing them to unwind and form a gel that traps water
The net effect: brined meat retains up to 10% more moisture during cooking. This is why brined chicken stays juicy even if slightly overcooked, and why brined pork chops are a revelation compared to unbrined ones.
Wet Brine vs. Dry Brine
| Method | How | Best For | Pros | Cons |
|---|---|---|---|---|
| Wet brine | Submerge in salt-water solution | Lean cuts, whole birds | Even seasoning, adds moisture | Needs fridge space, can dilute flavor slightly |
| Dry brine | Rub salt directly on surface, refrigerate uncovered | Steaks, skin-on poultry, pork | Concentrates flavor, crisps skin | Takes longer, can be uneven |
Dry brining has become the preferred method among professional chefs. Season the protein generously with kosher salt, place on a wire rack over a sheet pan, and refrigerate uncovered. The salt draws out moisture, dissolves in it, then gets reabsorbed — carrying the salt deep into the meat. The uncovered fridge air dries the surface, which means better browning when you cook it.
| Protein | Dry Brine Time |
|---|---|
| Steaks | 1-2 hours (or overnight) |
| Chicken pieces | 4-12 hours |
| Whole chicken/turkey | 24-48 hours |
| Pork roast | 12-24 hours |
Marinades: Flavor on the Surface
Marinades work differently from brines. While salt penetrates deep into protein, most marinade flavors (herbs, spices, garlic) only penetrate about 1-2mm. The real value of a marinade is:
- Surface flavor — the concentrated flavors on the outside create a flavorful crust when seared
- Acid tenderization — acids (citrus, vinegar, yogurt) break down surface proteins, creating a more tender exterior
- Enzyme tenderization — certain fruits (pineapple, kiwi, Asian pear) contain enzymes that break down proteins
Important: Never marinate in a reactive metal container (aluminum). Use glass, ceramic, or zip-lock bags. And always marinate in the refrigerator — the danger zone applies to marinating meat too.
Curing: Preservation Through Salt
Curing uses salt (and sometimes sugar) to draw moisture out of protein through osmosis. Less moisture means less bacterial growth, which is how curing preserves food. But for our purposes, curing also concentrates flavor and firms texture.
Beet Cure for Salmon
A mix of salt, sugar, grated beet, lemon zest, coriander, and dill packed around a salmon fillet. After 48-72 hours in the fridge, the salmon is firm, deeply seasoned, and stained a gorgeous jewel-pink from the beet. Slice paper-thin and serve on crostini with whipped cream cheese. This is the beet-cured salmon in Chapter 8.
Duck Confit Cure
Salt, pepper, garlic, thyme, and bay leaves rubbed into duck legs. After 24-48 hours, the legs are rinsed, then slow-cooked submerged in duck fat at 285°F for 2.5-3 hours. The result is silky, deeply flavored meat that keeps for weeks stored in its own fat. Used in: Cassoulet (Ch.07), Duck Rillettes (Ch.07).
Fermentation: Living Flavor
Fermentation is the most advanced preservation technique in this curriculum, and it produces flavors that are impossible to achieve any other way.
The Science
Salt creates an anaerobic environment where harmful bacteria cannot survive, but beneficial Lactobacillus bacteria thrive. These bacteria convert sugars in vegetables into lactic acid, which preserves the food, creates complex tangy flavors, and produces probiotics.
The critical ratio: 2-3% salt by weight of the total vegetables. Too little salt allows spoilage organisms to grow. Too much salt stalls fermentation entirely.
Basic Kimchi
Napa cabbage salted and wilted, then mixed with a paste of gochugaru (Korean red pepper flakes), fish sauce, garlic, ginger, and scallions. Packed into a jar, fermented at room temperature for 3-7 days. The result is funky, spicy, and deeply savory — and it is the base for the Kimchi Consommé in Chapter 8.
Quick Pickles
Not true fermentation (they use vinegar, not bacterial acid), but an essential condiment technique. Hot brine (vinegar, sugar, salt) poured over thinly sliced vegetables. Ready in 1 hour, better after 24 hours. Pickled red onions appear throughout this curriculum — on tacos, kofta, grain bowls, and sandwiches.
How These Techniques Connect
- Dry brining appears in: Whole Roasted Chicken (Ch.02), Reverse-Sear Ribeye, Pulled Pork
- Wet brining appears in: Grilled Brined Pork Chop (Ch.02), Roasted Poussin (Ch.04)
- Marinades appear in: Jerk Chicken (Ch.06), Carne Asada Tacos, Chicken Shawarma, Miso-Glazed Black Cod
- Curing appears in: Beet-Cured Salmon (Ch.08), Duck Confit (Ch.07)
- Fermentation appears in: Kimchi Consommé (Ch.08), Homemade Ferments (Ch.08)
- Quick pickles appear in: Jerk Chicken slaw, Shrimp Tacos, Lamb Kofta, and as a universal condiment
Video Tutorials
Watch these to see the techniques in action.
Wet Brine vs Dry Brine — Which Is Better?
How to Make Kimchi at Home
Curing Salmon (Gravlax) — Basics with Babish
Lacto-Fermentation for Beginners
Video Resources
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