hi Karen,

I heard a chef from Windsor being interviewed on the radio ... he commented that brining is the only way to tenderize meat. Just to keep it in context, the subject of the day was actually about marinating meat for the barbiekew. The interviewer asked what marinade would be best for tenderizing meat, and the reply was that marinades are for flavouring only, they do not tenderize. Brining is the only way to tenderize meat.

Now, I agree that the chief purpose of marinades is flavouring, but aren't there some ingredients that do help to tenderize by breaking down tough protein fibers? Acid ingredients such as wine, tomatoes, lemon juice etc .. ?

And my main question .. does brining really tenderize meat? I've always thought that brining or salting meat helps to keep it moist by holding onto water, but doesn't actually tenderize. Or does it?

Doreen