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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2answers
168 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, ...
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2answers
100 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 ...
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1answer
203 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 ...
3
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1answer
453 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 ...
2
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1answer
352 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 ...
1
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1answer
672 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.
3
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2answers
848 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 ...
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0answers
98 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 ...
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1answer
124 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 ...
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1answer
459 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 ...
3
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1answer
181 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 ...
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1answer
137 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 ...
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0answers
124 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 ...
5
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2answers
2k 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 ...
2
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1answer
290 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 ...
3
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1answer
186 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 ...
2
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1answer
145 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 ...
4
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1answer
93 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.
1
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1answer
125 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 ...
7
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2answers
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?
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2answers
886 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 ...
2
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1answer
268 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 ...
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2answers
696 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?
3
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1answer
685 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 ...
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3answers
9k 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 ...
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1answer
5k 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 ...
2
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2answers
3k 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?
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0answers
87 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?
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1answer
243 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 ...
3
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1answer
3k 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, ...
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2answers
1k 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-...
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1answer
171 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 ...
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0answers
246 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 ...
4
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2answers
3k 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 ...
2
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1answer
5k 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 ...
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1answer
1k 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 ...
3
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1answer
526 views

Can you cut cucumbers when you make them in brine?

I'm trying to make Polish style cucumbers in brine (ogórki kiszone) but my jars are too small to fit cucumbers I can get in the supermarket. Can I just cut them or the lack of skin will change the ...
2
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4answers
3k views

Is it safe to thaw chicken to have it brined and then freeze again?

I didn't realize that I thawed so much chicken to brine. I don't need half of it so is it safe to freeze the half portion again? It was thawed in salt water in room temperature for couple of hours ...
2
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1answer
129 views

Fermented Carrots

I fermented some carrots (anaerobic, salt brine method) & they turned out great. But the water was really cloudy & not esthetically pleasing, so I dumped it. Should I make a new brine for ...
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1answer
3k views

Smoked meat too smokey tasting

I bought a large quantity of smoked cuts of pork (Ham, Sausage and bacon) and find it is too smokey. Is there anything I can do prior to cooking or method of cooking that will lessen the smoked taste?...
2
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2answers
124 views

HELP with brining a Turkey and still have regular tasting gravy?

So last year I made a phenomenal brine with kosher salt, pure maple syrup and a few seasonings. I loved the turkey, it was awesome. However the pan drippings that became my gravy turned out very sweet ...
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2answers
4k views

Can I brine meat after cooking it?

I cooked up a bunch of beef to slice into luncheon meat, and did some reading afterwards... and have decided that I want the meat to be brined, so it is more tender and moist, like the storebought ...
5
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4answers
6k views

Can I decrease salty flavor after brining a turkey?

I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but is there something I can do to remove ...
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1answer
2k views

Is raw brined pork with a very slight yellow tint and is no longer limp spoiled?

I put some pork chops in a brine solution almost 48 hours ago, put it in a metal bowl, covered the top of the bowl with plastic wrap and stuck it all in the fridge. I pulled it out to wash, but I ...
2
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1answer
2k views

Brining vs Salting - what's going on?

The issue of whether or not to salt a steak in advance is ancient, but I think it's fair to say that there is at least some consensus that salting meat is associated with drier steak, because of the ...
4
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4answers
2k views

Is beef ever brined?

I quite often will brine poultry and sometimes pork but I have never (or ever heard of anyone) brining beef? Does anyone know why it doesn't seem to be as popular with beef or has anyone tried it? ...
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1answer
922 views

Texture problem with marinated chicken

I made a simple chicken marinade from a Nigel Slater recipe the other day: some olive oil, maple syrup, soy sauce, chilli flakes. I marinaded it (1 piece of boneless chicken breast) overnight. When I ...
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1answer
400 views

Pulled pork - inject brine AND immerse in brine?

Aiming to do a pork shoulder for pulling. In the past I've made an apple juice brine and immersed the joint for up to 24hrs. I bought an injector. Would it be overkill to inject the brine AND immerse ...
2
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3answers
12k views

How do I fix pickles that are too sour?

I made dill pickles using an old Ukrainian recipe fermenting the cucumbers in salt water. I wanted to can them when they were finished instead of keeping 10lbs of fermented pickles in my refrigerator. ...
1
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1answer
331 views

How long should meat be brined for in a 10 percent solution?

I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most books speak of a 6 percent solution. ...