Do you recommend brining before poaching, or should I increase the salt within the poaching liquid.
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Brining is always a good thing. It changes the cell structure if the meat and enhances the flavor
If you've got the time, go with a brine. You'll get significantly deeper penetration with moister, more tender results. The salt will also help carry the aromatics.
Susan is a Recipe Tester for Food52
A dry-brine or rub is also a good alternative!
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