Meats

• Brining is most often used when preparing meats, but not all of meat. Most cuts of seafood don't have the consistency to withstand the process and are already imbued with the saltiness. Meats like chicken, turkey, beef, pork and shellfish like shrimp or scallops, however, do well with a salt and sugar bath. Most often, the meat is covered in a container with water; add 1/8 cup salt and 2 tbsp. sugar for every quart of water you use.
  
  

Brining Process

• Depending on the type of meat, the brining process takes a varied amount of time, but it should always occur in the refrigerator. For shrimp, pieces of chicken or Cornish hens, a few hours will do. For whole chickens and pork tenderloin, leave the meat in the liquid for as long as eight hours. A whole turkey or roast can be left in the brine for as long as 24 hours. Use a paper towel to pat the meat dry before cooking it.
  
  

Another Method

• A combination of brining and marinading can be used to add even more flavor and tenderness to your final product. Some cooks slice citrus or onions and place them in the water during the brining process. Another method is to add different types of sweetening agents besides sugar, like honey or syrup, which give the food a more distinct flavor. Adding herbs, garlic and even various liquors more aggressively charges your food with extra life.
  
  

Other Foods

• Meat isn't all you can brine. Gourmet chefs often brine vegetables before cooking them to keep them from tasting bland. Cucumbers or hard-boiled eggs are brined, then placed in a vinegar bath to become pickles and preserved eggs. Those who can vegetables do this with many more types of vegetables, from cabbage and corn to carrots and cauliflower.