Ed Pawlowski > wrote:

>"Steve Pope" > wrote in message

>> Brining is used to help tenderize a tough, but flavorful
>> piece of meat. It's not a flavoring technique, at least
>> in its basic form.

>I've never heard that. It does add moisture through osmosis and adding
>moisture may make what would otherwise have been a dried out chicken breast
>or pork chop seem more tender. I've brined many a corned beef and until
>properly cooked like any other brisket, it is still tough.

Okay, thanks for this datapoint. So your thinking is it
will make like a pork chop seem more tender, because it
makes it moister, but it doesn't really tenderize the connective
tissue in any real way?

I'll believe this however the results can be pretty good,
in terms of faux-tenderizing.

Steve