What is the main purpose of "brining" food?

Brining is primarily a method used to enhance flavor and moisture retention, especially in meats. The process involves soaking food in a solution of salt and water, often with the addition of herbs, spices, and sometimes sugar. The salt in the brine solution interacts with the proteins in the meat, which leads to a variety of beneficial effects.

Firstly, brining helps to break down some of the proteins, allowing them to hold onto moisture during cooking. This is particularly valuable because as meats cook, they tend to lose moisture, which can lead to dryness. By brining, the meat gains a certain amount of liquid which not only keeps the meat juicy but also enhances its overall flavor due to the absorption of the brining solution.

Additionally, the flavor enhancement comes from the salt and other herbs or spices present in the brine. As the food absorbs the liquid, it carries with it those flavors deep into the meat, resulting in a more satisfying taste.

Dehydrating food, adding color, or improving vegetable texture are not primary outcomes of brining. While those processes certainly hold their own culinary value, they do not directly relate to the key benefits that brining provides for flavor enhancement and moisture retention in meats.