On Sun, 12 Mar 2006 07:01:26 GMT, Joseph Littleshoes >
wrote:

>> > I keep thinking i want to brine with wine. But then that probly
>> becomes
>> > a marinade.
>>
>> Probably, depending on whether you're also using the salt.
>
>Very interesting. I have been wanting to experiment with salt in the
>marinade.

What makes a brine a brine is that it has a high salt and water content so
that the liquid will move into the cells of the meat. Areas of high
concentration of salt naturally move to areas of low concentration of salt,
in doing so, the salty water brings along with it any flavours you've put
in it. So the meat is both moist and subtly flavoured. Using just salt
water only makes the meat moist (and you shouldn't let it sit around for a
long time after taking it out of the brine, or the same general principle
will work in reverse and the moisture will drip out).

So the important thing is to make sure you've got enough water and salt to
make this process work. Whatever else you put in, you need to get the salt
concentration right.

--
Siobhan Perricone
"Believing there is no God gives me more room for belief in family,
people, love, truth, beauty, sex, Jell-o and all the other things I can
prove and that make this life the best life I will ever have."
- Penn Jillette from his "This I Believe" essay