Yes, you can brine poultry. We brine our turkey every year.
Pork, poultry, lamb, beef, etc should all be "rested" after cooking, to allow the juices to be retained by the meat.
Searing does not seal in the juices because the juices are released by damage to the cell walls and searing does just that. It does, however, create a delicious "crust" on the meat that cannot be replicated in any manner.
Sorry, Jester, I'm sure your fish is fabulous, but it's not moist because of the searing, but because you know how to cook the fish and don't over cook it.
Pork, poultry, lamb, beef, etc should all be "rested" after cooking, to allow the juices to be retained by the meat.
Searing does not seal in the juices because the juices are released by damage to the cell walls and searing does just that. It does, however, create a delicious "crust" on the meat that cannot be replicated in any manner.
Sorry, Jester, I'm sure your fish is fabulous, but it's not moist because of the searing, but because you know how to cook the fish and don't over cook it.
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