A comprehensive guide to the salty science of dry-brining.
with kosher salt, and within a few minutes, you will witness osmosis at work: Liquid from the steak will bead up on the surface of the meat, drawn out by the salt. Wait another ten minutes, and that liquid from the beef will have started to dissolve the salt, forming a concentrated brine. That concentrated liquid brine, formed from the meat's natural juices, is what makes this process"brining" and not just a ridiculous rebranding of mere salting.
Then there's the making of the brine itself. Having to whisk and whisk and whisk to dissolve a bunch of salt in cold water, or heating up a batch of brine on your stovetop to then have to wait while it cools down before using it, all the while taking into account displacement for when the turkey gets added to the bucket and so on.
And the same goes for crispy, crackly skin, which needs to be nice and dry before it can get to that stage. A dry brine can get you the bronzed, crunchy chicken and turkey skin you've always dreamed of. Traditional brine just won't, and you'll be left with pale, soft, and flabby skin instead.
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