Ten Discoveries That Changed the Way We Cook

1 BEST PRETREATMENT FOR MEAT: SALT THERAPY

You may have missed our Roast Brined Turkey in 1993—the recipe that put brining on the map. But you can’t have missed that brining and salting poultry and meat are two of our core techniques. Here’s a refresher on why.

BRINING

adds moisture, which makes it a particularly good choice for lean proteins. The salt in the brine not only seasons the meat but also promotes a change in its protein structure, reducing its overall toughness and creating gaps that fill up with water and keep the meat juicy.

SALTING

helps proteins retain their natural juices and is the best choice for ensuring crisp skin or a crusty exterior. When salt is applied to raw meat, moisture inside the meat is drawn to the surface. The salt then dissolves