Difference between revisions of "Brine"

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Latest revision as of 11:56, 2 March 2016


Adding 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

Find recipes that contain 'Brine'

#brine #curd #chinesebeercanchicken #preserve #cheeses #cookingmethods #fish #vegetables