Coat protein in salt and spices before cooking, not during. Salt penetrates deep; liquid marinades mostly stay on surface.
The technique: Moment you get home from store (or 20 min before cooking), coat protein in your Flavour Bridges spice mix.
Why it works: Salt draws moisture out, then reabsorbs with spices dissolved. Creates deeper penetration than wet marinade.
Timing Guidelines
- 20 minutes: Minimum for chicken breast, fish
- 1-2 hours: Ideal for pork chops, chicken thighs
- Overnight: Best for tough cuts (roasts, brisket)
The key: Pat protein dry first. Wet surface prevents salt penetration.
Comparison to Wet Marinades
| Method | Penetration Depth | Texture Effect |
|---|---|---|
| Wet marinade | Surface only (< 1mm) | Can make surface mushy |
| Dry brine | Deep (3-5mm) | Firms up protein |
Exception: Acidic marinades (lemon, vinegar) are for tenderizing, not flavoring. Use for tough cuts only.
North: Where this comes from
South: Where this leads
- Reduction Sauce (next flavor layer)
West: What’s similar?
- Salting Eggplant (draws out bitter liquid)
- Dry Aging Steak (controlled moisture removal)