Editing Brining (section)

==Meat==
Brining is a [[food processing]] technique in which meat is soaked in a salt water solution &ndash; a brine &ndash; similar to [[marination]] before cooking.<ref name="oFaC">{{cite book|last=McGee|first=Harold|title=[[On Food and Cooking|The Science And Lore Of The Kitchen]]|year=2004|publisher=Scribner|isbn=978-0-684-80001-1|pages=155–156}}</ref>  The brine may be [[seasoning|seasoned]] with [[spice]]s and [[herb]]s.  Duration varies from 30 minutes to several days depending on the cut's size, thickness, and desired effect. 

===Dry brining===
[[File:Dry brining chicken.png|thumb|Kitchen salt applied to chicken showing extracted moisture after one hour.]]
Brining can also be achieved by covering the meat in dry [[coarse salt]] and left to rest for several hours.<ref name="WaPo1"/> The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before cooking.<ref name="NYT1">{{cite news|url=https://www.nytimes.com/2004/02/25/dining/chefs-who-salt-early-if-not-often.html |title=Chefs Who Salt Early if Not Often |last1=Kaiser |first1=Emily |newspaper=[[The New York Times]]|date=February 25, 2004 |access-date=2018-04-08}}</ref>

[[Food scientist]]s have two theories about the brining effect, but which one is correct is still under debate.<ref>{{cite web |url=http://ww2.kqed.org/quest/2009/11/25/the-science-behind-brining/ |title=The Science Behind Brining a Turkey |date=November 25, 2009 |access-date=2016-08-16 |publisher=[[KQED Inc.|KQED]] }}</ref><ref>{{cite book |author=J. Kenji López-Alt |author-link=J. Kenji López-Alt |title=The Food Lab: Better Home Cooking Through Science |date=21 September 2015 |page=643 |publisher=W. W. Norton & Company |isbn=9780393249866 | url=https://books.google.com/books?id=g-9wBgAAQBAJ&pg=PT643 }}</ref>
*The [[brine]] surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other [[solutes]].<ref name="oFaC"/> This leads salt [[ion]]s to [[diffusion|diffuse into]] the cell, while the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via [[osmosis]].<ref name="oFaC"/>
*The salt introduced into the cell [[denaturation (biochemistry)|denatures]] its [[protein]]s.<ref name="oFaC"/> The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking.<ref name="FineCooking1">{{cite web|url=http://www.finecooking.com/articles/why-brining-keeps-meat-moist.aspx |title=Why Brining Keeps Turkey and Other Meat So Moist |last1=Corriher |first1=Shirley }}</ref> This prevents the meat from [[dehydration|dehydrating]].