To brine or not to brine – that is the question.
First – what is brining?
Brining is the process where you place some food in a hypertonic saline solution (salty water) sometimes with sugar and occasional herbs and spices.
What is it suppose to do?
It is suppose to increase fluid so that the food is moist when you cook it.
How does it do that?
Here is an answer by Harold McGee
“Lots of cooks swear by brining because it does give you moister, more tender meat. Salt gets absorbed by the muscle tissue, loosens up the fiber proteins, and helps them retain water as they coagulate during the cooking.