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Questions tagged [brining]

Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.

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What is the required salinity for sauerkraut [duplicate]

I was thinking of making my own sauerkraut lately, so I have been watching some YouTube videos on the topic. What stuck me as weird was that all videos gave an estimation on the amount of salt (in ...
NoOne's user avatar
  • 111
3 votes
2 answers
159 views

Pink scum on top of brine in crock of sauerkraut

There is a pink scum on top of the brine of my sauerkraut in the crock. What is it & is it harmful? Bev
Bev Quaife's user avatar
3 votes
0 answers
127 views

Discovered 2 eggs cracked in late stage of brining

One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
SandyToes's user avatar
2 votes
0 answers
100 views

Is it ok to brine an already cured ham?

I always make a ham on Christmas Eve and this year I was thinking of trying to get a little extra flavour in by brining it first. However it is a shop bought, already cured ham. I've looked around ...
adaliabooks's user avatar
0 votes
1 answer
112 views

Storing a brined turkey [duplicate]

Is it safe to cook a brined turkey 5 days after taking it out of the bridge if it has been refrigerated the whole time?
user107049's user avatar
0 votes
0 answers
28 views

Turkey brining efficiently and safely [duplicate]

Trying to menu plan for Thanksgiving in between a busy work schedule. Here is my current plan: Monday - Cook neck and giblets (thus removing turkey from packaging) to create stock for gravy and ...
Carlos Feliciano's user avatar
2 votes
1 answer
256 views

Is it ok if there is brine on top of my sauerkraut but not in the middle and bottom portion of my jar while fermenting?

Not my 1st time making sauerkraut but 1st time this seems to happen to me. In my 2 biggest jars (4l.) I put small glass containers as weight (fit perfectly) and filled my jars quite a bit... so I know ...
Anne's user avatar
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1 vote
3 answers
245 views

Should I remove the vegetables I put in my brine for cooking again?

I've brined chicken for the first time today, and I included garlic and ginger in the brine. My question is, could I take the garlic and ginger and add it to my cooking later after draining, or ...
Cathartic Encephalopathy's user avatar
0 votes
0 answers
45 views

Brining salt concentration

I have seen a lot of different advice about how saturated to make a brining solution. In my case I would be more likely to brine either meat or vegetables prior to pickling. A quart of water can ...
Drisheen Colcannon's user avatar
2 votes
0 answers
114 views

How long should I cure or brine Turkey Pastrami?

I want to make turkey pastrami for the first time. I have made beef pastrami successfully a few times. All the recipes for turkey pastrami call for curing or brining the turkey for a very short amount ...
noslenkwah's user avatar
2 votes
1 answer
523 views

Why do my cucumbers in brine have a metallic aftertaste?

I pickle cucumbers in brine using about 45 grams of salt per litre of water, stored in a mason jar at room temperature for about a week. I season them with fresh dill, smashed garlic, a whole chilli ...
noamt's user avatar
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1 vote
1 answer
1k views

How do I fix over-salted dry brined chicken wings? [duplicate]

I am dry brining chicken wings for the first time. I used fine sea salt instead of coarse kosher salt to dry brine my chicken wings. I also used baking powder. 1 tsp of each per pound of chicken. The ...
Chicken thang's user avatar
1 vote
1 answer
2k views

How much salt in "only salt" beef jerky

I'm getting ready to smoke a batch of beef jerky, but am setting some aside so that the only seasoning will be the salt and the smoke. 1) I normally put so much seasoning that it hides most of the ...
user34314's user avatar
  • 113
9 votes
1 answer
2k views

Can salted capers be un-salted?

A family member picked up the wrong jar at the supermarket and now we have a (small) jar of salted capers instead of the brined ones they wanted to buy. We were wondering if we could somehow wash the ...
Zachiel's user avatar
  • 193
3 votes
2 answers
5k views

Why does pickling liquid need to first be boiled? (or does it)

In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling. Curious why, ...
james's user avatar
  • 317
0 votes
2 answers
258 views

Fermenting Peppers in brine with 1 table spoon salt to 0.9 L Jar, too low salt? Botulism risk?

I have fermented some peppers, but after doing so, I started to doubt the ratio of salt might be too low; I used 1 table spoon of salt, for a jar of 0.9 L; does this create a safe environment against ...
Giorgio Vitanza's user avatar
0 votes
1 answer
3k views

Can pickles be made in brine without sealing them in vacuum but kept in the refrigerator for a few weeks?

If you sterilize a glass container in boiling water, add cucumbers + spices with a 3.5% salinity brine and close the container without creating vacuum, can you let it pickle for a few days and then ...
TLSO's user avatar
  • 281
3 votes
1 answer
2k views

Is MSG able to penetrate meat like chicken breast and steak when dissolved in a brine?

I am trying to figure out whether adding MSG to a water based brine will allow the MSG to 'penetrate' the meat. I know it is soluble, but I'm not sure whether this means it will be able to diffuse ...
masiewpao's user avatar
  • 145
2 votes
1 answer
2k views

Should I marinate or dry-brine a steak first?

I've read that pineapple contains an enzyme called Bromelain that breaks down muscle fibres, and therefore a pineapple purée makes a great tenderizing marinade for tougher steaks. I'm also a big fan ...
robbieperry22's user avatar
1 vote
2 answers
3k views

How to un-brine hearts of palm?

Is there a way to remove the sour taste from hearts of palm (which, I assume, are not sour intrinsically)? I tried washing them off and then roasting them, but that didn't help, they were still sour.
ispiro's user avatar
  • 173
3 votes
2 answers
4k views

Thaw / Brine partially frozen turkey at the same time [duplicate]

I’ve found sites that say it’s ok to start a brine for a partially frozen turkey. My question is, when you thaw a turkey using the cold water method, they say to change the water every 30 minutes. If ...
user1974226's user avatar
0 votes
0 answers
110 views

Open turkeys too soon

We opened our turkeys and put them in a bucket of ice water. I have not added herbs and salt yet, but there is a week before Thanksgiving. Will the turkeys be ruined if I add the brine now? Should I ...
Carey 's user avatar
1 vote
1 answer
345 views

convert wet brine recipe to dry brine

I've got this amazing wet-brine recipe a few years ago for a bone-in pork chop. (It came from Bucks in DC) I want to convert it to a DRY-brine recipe for home use. I can take all the aromatics and ...
michael's user avatar
  • 211
0 votes
1 answer
3k views

What is the optimal way to remove salt from cooked meat?

I want to remove salt from marinated chicken thighs. What would be the most effective way to do this "reverse brining", if flavour does not matter? I have seen these two questions: How ...
mbjb's user avatar
  • 1,759
3 votes
1 answer
505 views

What is the absolute maximum salt-to-water ratio of a brine for Lacto-Fermentation

There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also depending on the sense of taste of the ...
zetaprime's user avatar
  • 4,276
0 votes
1 answer
469 views

Adding salt to a marinade to brine?

I have a marinade I really love for chicken that has a base of pineapple and lime juice, aromatics, and a little canola oil. There's no salt in the marinade and I don't season the chicken before ...
alicia1123's user avatar
1 vote
0 answers
353 views

Mold on a single floating chilli seed in lacto-fermentation. Is this a problem?

I made my first attempt at lacto-fermentation and decided to ferment some chillis. I used a 3% salt water solution and currently 8 days into my first fermentation. I have encountered an issue and ...
Carl's user avatar
  • 111
5 votes
2 answers
3k views

Is it possible to make taste of raw oily salmon less pronounced?

Some varieties of salmon like Oncorhynchus gorbusha are preferable to consume raw, they have great flavor even without any seasoning. Other varieties with dark flesh and high fat content when raw seem ...
Noir's user avatar
  • 256
2 votes
1 answer
1k views

Can I pickle and brine without salt?

I have to reduce my sodium intake. I love kosher dill pickles. I'd like to make my own with less or no sodium. So in researching, I see references to using saltpeter in place of salt sometimes. It is ...
Steve Timko's user avatar
3 votes
1 answer
358 views

how to brine olives - how cool is cool area to brine them?

My olives have been brining for 2 months, and are still quite bitter. I read to keep them in a cool place, here in Arizona when I started this process it was still in the 90's so I put them in the ...
sasha's user avatar
  • 31
2 votes
1 answer
296 views

Wet Brining Chicken with aromatics, does it work? Will pressure cooking be more effective?

I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep into chicken other than salt. Is there ...
Pandastew's user avatar
  • 443
4 votes
1 answer
115 views

Why does brining lead to firmer salmon?

It often recommended to brine salmon with salt before sous vide, so it's firmer. On the other hand, salt tenderizes meat. What is the explanation of this opposite behavior.
jinawee's user avatar
  • 141
1 vote
1 answer
283 views

Using parsley and thyme in a brine

I have a recipe for a brine that says to include a bunch of parsley when adding the ingredients to the boil. My question is, do I add the parsley whole, with the stems, or should I still separate the ...
Rob's user avatar
  • 2,192
7 votes
2 answers
3k views

Could you brine steak?

I have read that brining pork chops is a good idea but can you brine beef steaks of various cuts? Would this achieve anything good or spectacular or is it just a waste of time?
Neil Meyer's user avatar
  • 4,892
1 vote
2 answers
2k views

Do other ingredients in brines penetrate the meat?

I always thought, that only salt is able to penetrate deep into the meat. However, there are many brine recipes, calling for additional falvors to be added. How can they penetrate the meat, if only ...
user1721135's user avatar
  • 1,479
2 votes
1 answer
775 views

What do I do with the egg that contains a crack while curing in brine?

I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says I should check if one of the eggs have a ...
akino's user avatar
  • 21
3 votes
2 answers
1k views

Can i brine chicken in seawater?

I have been smoking meat recently, and I found out that in Maine people brine lobster in seawater. Can I do the same in Florida with a chicken?
nerdguy's user avatar
  • 33
3 votes
1 answer
2k views

Does marinating hinder brining?

I learned, that "marinating" for days before cooking, doesn't actually work, since nothing can actually penetrate the meat very deep. However, with salt, it seems to be a different story. Does that ...
user1721135's user avatar
  • 1,479
14 votes
4 answers
18k views

Why do home-made pickles float in the jar, but commercial pickles don't?

I make a lot of home-made pickles; mostly pickled onions/shallots/cucumbers. I use a cold process and I don't pre-brine. I notice all of my pickles always end up floating to the top of the jars, even ...
WackGet's user avatar
  • 914
1 vote
1 answer
9k views

corned-beef cure/brine: viscous, snot-like substance - is this safe?

Please click here for a video showing the problem Causes for concern: The container ended up pressurizing somewhat, so whatever was in there was breaking down and gassing, so when I opened up the ...
RyanH's user avatar
  • 13
2 votes
2 answers
4k views

Himalayan salt in a brine

I would like to brine a brisket for pastrami but would prefer not to use curing salt. Does himalayan salt in brine make brisket pink as if using curing/pickling salt?
Jerry's user avatar
  • 21
1 vote
0 answers
139 views

Is it ok to Brine a turkey ahead of roasting time

I would like to brine my turkey on Tuesday. Take it out of the brine Wednesday, rinse it and keep it in the refrigerator until I roast it on Thursday. Is this ok?
Suzanne Shelagh McCarthy's user avatar
0 votes
1 answer
436 views

How much and what seasoning to should I use in a turkey brine?

Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a bit juicier and bring a salty flavor to ...
Bill Flippen's user avatar
4 votes
1 answer
4k views

Can I use chicken brine as a base to make a broth?

I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will boil in a pot of water to make a broth, ...
Digital Trauma's user avatar
1 vote
2 answers
2k views

Problem storing Kosher Dill pickles

I have been putting up Kirby cucumbers following Grandma's recipe for over 30 years using just 1 tablespoon of kosher salt, garlic, spices, dill, alum and water (NO VINEGAR). I'm using dishwasher-...
DiDi in Marina's user avatar
1 vote
1 answer
195 views

Are long brines neccesary for sous vide?

I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cuts of meat such as brisket. It seems to ...
Nathaniel Bubis's user avatar
0 votes
0 answers
320 views

Mcdonald's Sausage patty - brined?

I've been trying make my own sausage patty recipe for some time now. But recently, after eating a Sausage McMuffin, I wondered if Mcdonald's uses brined pork sausage for their sausage patties. After ...
wearashirt's user avatar
  • 1,370
4 votes
2 answers
5k views

How cold can a brining turkey get before freezing?

If I brine a turkey in a solution of 1/2 cup of salt per 1 gallon of distilled water, how do I tell how cold it can get before the brine freezes? Here in America, we all know water freezes at 32 ...
user avatar
3 votes
1 answer
7k views

Accidentally bought a "butter basted" turkey. Can/should I still brine it?

I was looking forward to trying out brining a turkey this year. But I have ended up in the UK for Thanksgiving and have had to buy a "butter-basted" turkey. I have done a lot of googling, but can't ...
Ant's user avatar
  • 133
1 vote
1 answer
2k views

How long can I marinade/brine a tenderloin?

I have read various recipes for brining (or marinading) meat and they say everything from 2 hours to 2 days. For a pork tenderloint 2.5" in diameter, how long can I let it soak in to maximize ...
Drisheen Colcannon's user avatar