Classic Brine for Poultry, Shellfishs and Pork

Use this standard brining solution to ensure tasty, juicy meats all the time.  Brine solutions vary according to the chef's preference and they are often infused with herbs and spices, the flavors of which wind up being transferred to the meat during brining.

Combine all in a saucepan and gently warm until the salt has dissolved.  Brine should be refrigerator chilled when used.    To get it to the proper temperature quicker, dissolve the salt and sugar in ½ cup of warm water, then add chilled water to total a quart.