Final answer:
A cure is used to preserve food and may include salt, sugar, nitrates, and nitrites, while a brine, typically a salty water solution, seasons and enhances moisture in food. An example of a brine is a salt and sugar solution used for poultry or pork.
Step-by-step explanation:
The difference between a cure and a brine lies in their function and composition. A cure usually refers to a process or substance used to preserve food and extend its shelf life. It typically includes salt, with the possible additions of sugar, nitrates, and nitrites which contribute to flavor, color, and prevention of microbial growth. Curing can be either dry or wet. Dry curing involves rubbing the cure mixture directly onto the meat, while wet curing (or brining) involves submerging the food in a cure solution.
A brine, on the other hand, is a high-concentration solution of salt in water, sometimes with additional herbs and spices. The primary purpose of a brine is to season the food and to retain or enhance moisture, especially in lean meats. Brining can also tenderize the food and impart flavor. An example of a brine could be a mixture of water, salt, and sugar used for poultry or pork before cooking to enhance juiciness and taste.