What does the technique of "brining" involve?

Brining is a technique that involves soaking food, particularly meats, in a saltwater solution. This process enhances the flavor and moisture content of the food. The salt in the brine penetrates the muscle fibers, which allows the food to absorb water and seasonings, keeping it juicy during cooking. Brining is particularly effective for poultry and pork, where it helps to break down proteins and retain moisture, resulting in a more flavorful and tender final product.

In contrast, the other techniques mentioned focus on different aspects of food preparation. Cooking in a thick sauce involves the application of heat and the addition of various ingredients to create a flavorful coating, but it does not directly address moisture retention in the same way brining does. Freezing is primarily a preservation method that halts microbial activity through low temperatures, rather than enhancing flavor or moisture. Lastly, marinating in acidic solutions typically serves to tenderize and flavor food through acids like vinegar or citrus, but it doesn't involve the saltwater solution characteristic of brining. Thus, the key component of brining is the use of saltwater to both enhance flavor and improve moisture content in food.