Why is Brining Meat Bad? The Potential Downsides and When to Avoid It
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4 min read
Food scientist Harold McGee once referred to the juiciness of a wet-brined turkey as 'fool's gold,' arguing that it comes from absorbed water rather than the meat's own flavorful juices. While often praised, understanding why is brining meat bad in certain situations can prevent culinary disasters and help you achieve better results.
