Re: Brine
Any protein product can be brined or marinated, but there's a difference between the two.
Brining uses salt to pull moisture into the product. Salt has an osmotic effect and retains 10 times its weight in liquid. A turkey or chicken is brined to pull moisture and flavor into the muscle meat. The brine should be discarded, and cannot be turned into a sauce.
A marinade is a flavorful liquid that uses acids to tenderize products and add flavor before cooking. Marinating a steak in a sauce that contains tomato products, wine, vinegar or lemon juice will help break down connective tissues slightly, and add the flavor of the marinade. A marinade can be reduced on the stove and thickened with cornstarch or roux to make a gravy.
You wouldn't brine a steak, you wouldn't marinate a turkey.
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