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How does brining compare to marinating?
Brining uses a salt solution, a brine. It is not acidic and works by introducing the meat into a concentrated salt solution. In nature, all things seek to be equal. The salt water, or brine, is pulled into the cell tissue by a phenomenon called osmosis. This continues until the salinity is equal in the liquid, and in the chicken. Any other flavors, such as herbs and spices, also enter the meat tissue through the same process. The result is that the flavors of the brine, along with additional water, is in the meat before it's cooked.
Marinades are acidic mixtures that flavor the meat. They don't tenderize, as is sometimes believed. The acid in the marinade reacts with the proteins on the surface of the meat, causing them to curl up, or tighten. These proteins then act as a barrier to any further absorption of water, or flavors into the meat. marinades do add flavor to the very outer layer of the meat tissue.
One cooking technique involves slicing the meat into thin strips, and placing into a mixture of flavored brine, to which cornstarch, and an acidic ingredient are added. This flavors the meat, which is then poached in either 340' oil, or hot water (about 200' F.), until the meat is cooked through, and the cornstarch becomes opaque. Because the meat is just barely cooked through, it is very tender, and the cornstarch coating helps keep the natural juices from leaving the meat tissue.
Brines are used for enhancing meat flavors, and moistness, and are usually done for several hours, to a couple weeks. Corned beef and pastrami are examples of meats that have been brined for 14 days or greater.
Marinades do their work in 15 minutes to an hour or so.
Hope that helps.