# Brining:
**URL:** https://community.anovaculinary.com/t/brining/287
**Category:** Anova Precision® Cooker
**Created:** [January 14, 2015, 4:51am UTC](https://community.anovaculinary.com/t/brining/287 "2015-01-14T04:51:54Z")
**Posts on this page:** 7
**Page:** 1
### Author:  [@SousFool](https://community.anovaculinary.com/u/SousFool)
#### Post date: [January 14, 2015, 4:51am UTC](https://community.anovaculinary.com/t/brining/287/1 "2015-01-14T04:51:54Z")
What is the recommended best practice for brining with sous vide cooking?
salt meat and let rest prior to bath?
salt water brine before bath?
salt water brine during bath?
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### Author:  [@SousFool](https://community.anovaculinary.com/u/SousFool)
#### Post date: [January 14, 2015, 5:14am UTC](https://community.anovaculinary.com/t/brining/287/2 "2015-01-14T05:14:39Z")
and maybe it is not even necessary?
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### Author:  [@jordan](https://community.anovaculinary.com/u/jordan)
#### Post date: [January 14, 2015, 10:57pm UTC](https://community.anovaculinary.com/t/brining/287/3 "2015-01-14T22:57:47Z")
@SousFool Brining is not necessary, but if you are cooking a recipe that includes brining, it will typically be done prior to placing your protein into the water bath unless otherwise indicated. I recently did a sugar water brine and put the meat in for about 45 minutes before putting it in the bag, which went very well. Please let me know if this helps!
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### Author:  [@SousFool](https://community.anovaculinary.com/u/SousFool)
#### Post date: [January 15, 2015, 12:29am UTC](https://community.anovaculinary.com/t/brining/287/4 "2015-01-15T00:29:14Z")
Great, thank you.
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### Author:  [@leonard](https://community.anovaculinary.com/u/leonard)
#### Post date: [January 18, 2015, 11:44pm UTC](https://community.anovaculinary.com/t/brining/287/5 "2015-01-18T23:44:37Z")
I believe that Dave Arnold said in an episode of Cooking Issues that he cooked his chicken in a bag filled with brine.
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### Author:  [@Salisbury\_Sam](https://community.anovaculinary.com/u/Salisbury_Sam)
#### Post date: [January 31, 2015, 3:42pm UTC](https://community.anovaculinary.com/t/brining/287/6 "2015-01-31T15:42:50Z")
I’ve tried both brining before and brining during. For me, I like brining before. I did two chicken breasts in a salt (no sugar) brine each time. Both were vacuum sealed. The chicken cooked in the brine was too salty for my taste, though others may feel differently…your mileage may vary.
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### Author:  [@SousFool](https://community.anovaculinary.com/u/SousFool)
#### Post date: [January 31, 2015, 3:54pm UTC](https://community.anovaculinary.com/t/brining/287/7 "2015-01-31T15:54:13Z")
great answer,thanks