Chef at 11:56, 2 March 2016

2016-03-02T11:56:56Z

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{{#seo:
|title=Brine and methods used in brining food Cooking Wiki
|titlemode=replace
|keywords=#brine #curd #chinesebeercanchicken #preserve #cheeses #cookingmethods #fish #vegetables
|hashtagrev=12032020
|description=Brine is water saturated or nearly saturated with salt. It is used (now less popular than historically) as a preservative
}}


[[Image:Adding pink salt to a brine solution.jpg|300px|thumb|right|Adding [[Salt#Himalayan Pink Rock Salt|pink salt]] to a brine solution]]
Brine is water saturated or nearly saturated with [[salt]].

It is used (now less popular than historically) to [[preserve]] [[vegetables]], [[fish]], and [[meat]], in a process known as brining. Brine is also commonly used to flavour and mature certain [[cheeses]].
As a rough guide, use the following salt to water levels to obtain the desired concentrate ratios:

* 16% brine: 160 ml (10.5 level tablespoons) [[salt]] to 1 litre of water.
* 18% brine: 180 ml (12 level tablespoons) [[salt]] to 1 litre of water.
* 20% brine: 200 ml (13 level tablespoons) [[salt]] to 1 litre of water.
* 30% brine: 300 ml [[salt]] to 1 litre of water (etc.)
===Dry salting cheese===
2% salt to weight of [[curd]] (eg: 20 g per kilo of [[curd]])

==See also==
* [[The best roast chicken, ever!]] (brined)
* [[Chinese beer can chicken]] (brined)
* [[Bacon#Dry cured bacon vs brine cured bacon]]
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[[Category:Cooking methods]]

<code 'hashtagrev:12032020'>[[Special:Search/brine|#brine]] [[Special:Search/curd|#curd]] [[Special:Search/chinesebeercanchicken|#chinesebeercanchicken]] [[Special:Search/preserve|#preserve]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/cookingmethods|#cookingmethods]] [[Special:Search/fish|#fish]] [[Special:Search/vegetables|#vegetables]]
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Brine - Revision history

Chef at 11:56, 2 March 2016