I thought that they pulled salt into the meat and reversed the osmotic pressure so that liquid flows back into it and that’s why putting aromatics in the brine pulls flavors into the meat. And I thought they were specifically used on lean cuts of meat to help keep them moist. And I read that they’re not typically used for beef because beef usually has enough intramuscular fat to keep itself moist while cooking.
But we’ve been cooking top round beef and every time the sous chef complains about how dry it is and how it’s the cut of the meat and how it lacks intramuscular fat etc etc. So i mention brining the meat first today, but he says it’d make it more dry, because “the salt breaks down cells and once that fluid is released it doesn’t go back in”
So what’s up with that who do i believe, this guy who is generally knowledgeable or a bunch of internet sources
I have no real clue. I now brine/marinade all my meats in cooking wine, salt, and spices, and I’d swear they’re the best they’ve ever been.
I think moistness of cooked lean cuts has a lot to do with how it’s rested after cooking. Are you giving it some time to draw the juices back in?
You’re the professional tho, so take that with a grain of salt!
Eta: brines don’t penetrate beef very far, so I think your sous is a dummy