Brine – Brining is a process in which fish, meat or poultry is soaked in a salt water solution before cooking. Salt is added to cold water in a container, where the meat is soaked for six to twelve hours – depending on the size of the meat. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking and allowing the cells to hold on to the water while they are cooked. It is also possible to “dry brine” meat. In dry brining, you cover the surface of the meat with salt and seasonings as with a rub. The advantage of dry brining is that the meat maintains more natural flavor because its juices have not been diluted with water. In essence, a dry brine seals in the meat’s own juices and because the skin hasn’t been soaked, it creates a crispy golden effect in the oven or in a confit.