Difference between revisions of "Brine"
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[[Image:Adding pink salt to a brine solution.jpg|300px|thumb|right|Adding [[Salt#Himalayan Pink Rock Salt|pink salt]] to a brine solution]] | [[Image:Adding pink salt to a brine solution.jpg|300px|thumb|right|Adding [[Salt#Himalayan Pink Rock Salt|pink salt]] to a brine solution]] | ||
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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
- The best roast chicken, ever! (brined)
- Chinese beer can chicken (brined)
- Bacon#Dry cured bacon vs brine cured bacon
Find recipes that contain 'Brine'
#brine #curd #chinesebeercanchicken #preserve #cheeses #cookingmethods #fish #vegetables