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WHY DRY BRINE OVER WET BRINE?

  • dry brining will enhance the natural flavor of the proteins rather than adding water that dilutes them
  • dry brining prevents moisture loss throughout the cooking process
  • dry brining denatures the protein making it more tender
  • dry brining removes moisture from poultry skin allowing it to become crispy
  • dry brining does not require large storage containers that take up refrigeration space
  • dry brining does not require adding water that can easily spread salmonella, e-coli and other harmful bacteria
  • dry brining reduces cooking times
  • dry brining works with all proteins