brining

This term is specific to culinary and food preservation contexts. It describes a technique used to increase the moisture content of meat through osmosis, preventing the food from drying out during high-heat cooking methods like roasting or grilling.

As a noun, the word refers to the overall process or method. As a verb, it describes the active step of immersing the food in the solution. It is distinct from curing, which often involves dry salt or higher concentrations of salt intended for long-term preservation rather than immediate preparation for cooking.