I watch cooking show – a lot. In the past few months I have heard more than one “chef” use the term “Dry Brine”. What they have done is heavily salt the piece of meat (usually a chicken or turkey) and let it rest of a day or two.
Now I know I am picky. Now I know I am not the sharpest pencil in the box. But this bugs the crap out of me. I even looked it up in the dictionary to make sure that there was not an alternative definition. Brine is a solution of water and salt. The key, in my not so humble-assed opinion, is the water aspect. It is highly improbable to have a dry brine unless they have come up with dry water.
Now I know that they are referring to a pre-rub of salt and letting it absorb and draw out the juices. But calling it a brine is not only ignorant on their part (which is highly likely) but condescending as well. If they cannot articulate what the hell they are doing, get into another line of business.
I am sure that they are the same sort of idiots that came up with calling prunes dried plums.
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