Brining

Brining is the technique of soaking or treating food, most often poultry, pork or seafood, in a solution of salt and water, or coarse dry salt, to preserve, season and tenderize it; the salt draws moisture into the food's cells through osmosis, helping it retain juiciness during cooking, and the brine is often built out further with herbs, spices, sugar or vinegar for flavor. It is closely related to curing and marination but is distinguished from them chiefly by its shorter duration and its water content. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/