In celebration of young children, teens, and adults returning to school, let’s talk science; the science of brining food. I promise not to do a Thomas Dolby on you, and blind you with science.
“What is the science behind brining meat? Osmosis is the diffusion of water through a semi-permeable membrane - in this case the meat cells. Through diffusion, the salt and water within the meat cells balance with the salt and water in the surrounding brine which results in a higher concentration of salt and water in the meat.” (https://www.kqed.org/quest/4441/the-science-behind-brining)
The typical “meat” products that benefit from brining are pork, poultry (mainly chicken and turkey), and some types of fish (cod, salmon, swordfish). Why brine? The process is not simply an exchange of salt and water. It also causes a breakdown of muscle fibers, and a loosening of protein, which is essentially the process for tenderization. Afterwards, when seasoning is added, the “meat” absorbs more, and distributes throughout.The process of brining, aka pickling, can be traced back to 2400BCE, in ancient Mesopotamia. This was a main method of food preservation, since refrigeration was basically slim to none. Yes, clay pots could be coated on the inside, buried deep into the ground, or within tombs; but again, not widely available to the masses.
Brining was not always a “wet method” either, as “dry brining” is the application of thick layers of salt. Take, for example, baccala; dried and salted cod, often referred to as salt cod, saltfish or salt dolly. This fish is usually served, in Italian culture, on Christmas Eve, during the Feast of the Seven Fishes. The precooking prep is lengthy; “At least two days prior to cooking (but we recommend 3 days), you should begin soaking your salted baccalà in fresh water (at least 36-48 hours). First wash the pieces thoroughly, eliminating all the salt on the surface, and then completely submerge in any container that will hold a lot of water; change the water at least three times a day (every eight hours or even more frequently). “(https://www.delallo.com/blog/how-to-christmas-eve-baccal/)
When it comes to pork, it benefits from brining as it can be very bland in taste, and very tough if overcooked. Now, once brined, do not be turned off by the whitish and pruney texture of the meat. Remember, after sitting in water too long, we humans tend to look exactly like that. After pigs, to cannibals, we are “the other white meat”.
Anyway, pork ribs are the number one section, of the pig, that is usually seen on a grill. However, pork chops and tenderloins can be a delicious addition to your grilling repertoire. The average pork tenderloin is 1 to 1 and ½ lbs., looks like a footlong cylinder, and has very little fat, if trimmed correctly by the butcher. Packages of 2 to 3 lbs. typically contain 2 tenderloins of close to equal weight. Brining, marinating in a dry rub, and slow roasting on the grill will create a tender, juicy meat packed with flavor. As with ribs, adding a barbecue sauce is an option. We usually do as it enhances the flavor of any side dish inhabiting the fork, at the same time as the meat. The flavors and textures blend in the mouth, and Boom! a full culinary explosion!
Dry Rub BBQ Pork Tenderloin
Ingredients:
3 lb. package (2-1 and ½ lbs. sections) pork tenderloin
For the Brine
Water
2 Tbsp. salt
¼ cup white wine vinegar
For the Dry Rub
1 cup brown sugar
½ tsp. ground black pepper
2 tsp. paprika
2 tsp. New Mexico chile powder
BBQ Sauce - Sweet Baby Ray’s Honey Barbecue or Sweet and Spicy
Preparation:
Place the pork in a large, sealable plastic container; add enough water to cover. Sprinkle salt over the water, and pour in vinegar; cover, place in refrigerator for 12 hours, or overnight.
Remove pork to cutting board, let rest for 10 minutes before slicing. Depending on thickness of slices, each tenderloin will make 4-6 servings.
“She blinded me with science
(She blinded me with science!)
And hit me with technology”
(She Blinded Me With Science - Thomas Dolby)
I just could not resist!
Mary Cokenour
