i don’t remember posting this but to this day i have not said it again so mission accomplished i guess
Stagnant is a really terrible word choice, marinades are about flavor and if sufficiently acidic can penetrate and tenderize about a quarter inch into the meat, while brines use salt to make meat tender and juicy all the way through but impart relatively little flavor other than risk of over salting.
You want to avoid brining and marinating at the same time, but brining first, then marinating can make for some exquisite cooking. Also don’t switch the order, brining second will steal the marinade flavors, and for thinner cuts a marinade might be all you need anyway.
I’m relieved this post has some good replies rejecting this brine propoganda.
