What is the primary difference between marinating and brining?

The primary distinction between marinating and brining lies in their purposes and ingredients. Marinating is primarily focused on enhancing the flavor of food, often involving acidic components like vinegar, citrus juice, or yogurt combined with various herbs and spices. This process not only adds flavor but can also tenderize the meat or food item due to the acid's effect.

On the other hand, brining involves soaking food, particularly meat, in a saltwater solution. The main goal of brining is to increase moisture retention in the food, making it juicier during cooking. The salt in the brine helps proteins in the meat to break down slightly, allowing the meat to absorb water and remain moist after it is cooked.

While the other options present different characteristics or attributes of the two processes, the focus on flavor in marinating and moisture in brining captures the essential purposes of each technique effectively. Thus, understanding this fundamental difference is key to grasping how each method impacts the final dish.