# Thawing meat, then refrigerating - need answer fast

**URL:** <https://boards.straightdope.com/t/thawing-meat-then-refrigerating-need-answer-fast/993639>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [November 24, 2023, 3:59pm UTC](https://boards.straightdope.com/t/thawing-meat-then-refrigerating-need-answer-fast/993639 "2023-11-24T15:59:01Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\
**Post date:** [November 25, 2023, 4:24am UTC](https://boards.straightdope.com/t/thawing-meat-then-refrigerating-need-answer-fast/993639/21 "2023-11-25T04:24:15Z")

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If you have the time, brining poultry is always a good idea. It need not be fussy either. A simple brine (salt and sugar water…even just salt water) is fine in most cases.

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**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\
**Post date:** [November 25, 2023, 11:02pm UTC](https://boards.straightdope.com/t/thawing-meat-then-refrigerating-need-answer-fast/993639/22 "2023-11-25T23:02:21Z")

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Delighted! The brine & dry is useful for a lot of stuff you intend to cook dry like a roast, grill, broil, fry. The brine’s especially important when there isn’t much fat in the meat like factory poultry and lean pork tender/loin. And the dry is for when you want to firm up a texture or get any browning. Those don’t occur until the surface water is steamed off which might not otherwise happen until the meat inside is already cooked. Dry your steaks & chops, fish, too!

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