The issue of whether or not to salt a steak in advance is ancient, but I think it's fair to say that there is at least some consensus that salting meat is associated with drier steak, because of the moisture that the salt draws out. For other cuts/meats, it seems to be a more complex issue.
As somebody who watches lots of cooking videos online but is by no means a cooking expert, I can't help but notice a recent trend in brining meats of late - along with sous vide, it seems like the "in" thing right now.
So my question is: what is the science/logic behind this, and how is it that salt water seems to have the opposite effect (i.e. adding moisture/improving meat) than just normal salt marinating? Why does salt water add/help retain juiciness/flavour/moisture, but regular salt takes away?
I've seen all sorts of things being brined - from pork chops, to fried chicken, to roast duck. I can't imagine you'd brine beef or lamb but... I have no idea. Enlighten me please!