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19

My suggestion would be if you don't like the taste don't buy the fish in the first place, however if you have bought fish and then found out it's too strong a flavor there are a few things you can do: A squeeze of lemon: acidity is a well known and frequently used way to cut fatty, oily flavors Sugar rub: coating the flesh with some sugar and letting it sit ...


9

For tender meat like steak, brining is generally not needed (nor recommended). However I can see some applications where you'd want to delicately brine a thick cut of a steak by submerging the meat for a long-time in a low-concentration salt-water solution i.e. equilibrium brining Quoting directly from the Chefsteps Equilibrium Brining page: The goal ...


9

There certainly are proponents of brining beef to impact texture and flavor. In my looking across the internets, it appears that dry "brining" is more common than wet, but both are used for steaks. Whether or not the results are "spectacular" is up to you. So, I would give it a try to see if you like it. For me, I generally don't prefer the texture of ...


7

I work on a gillnet boat in Alaska for a few weeks each summer. Here are some tips: Get the freshest fish you can. I know you asked about the curing process specifically, but it all starts here. Anything you do after this is just masking any off flavors. The older it is the more fishy and strongly flavored it becomes. If you can find it get fish that has ...


3

Consider boiling down your seawater first. Because Brining is better in solutions saltier than seawater. Seawater has lots of microbes in it that might like raw chicken. If you boil it down, do not do it in a cast iron pan. I learned that the hard way. Considering further Brining a chicken is not superior to rubbing a chicken with salt and letting it ...


3

Some considerations: Typical chicken brines range from 5 - 10% salinity. The sea averages 3.5% salinity (there are variables such as region, distance from estuaries, and weather that also impact ocean salinity). Further, sea water is not just salt and water, but has other dissolved minerals, not to mention potential pollutants. Can you do it? Sure, ...


3

First: the information that "marinades only penetrate 1/8 inch" appears to be entirely from the show America's Test Kitchen (ATK); I reviewed multiple articles on it on the internet, and all of them cited ATK or didn't cite any source. I mention this because ATK has been wrong before due to flawed test conditions, so maybe some judicious testing of your own ...


3

Good Eats describes what happens in a brine very well Essentially, the thing that penetrates the meat is water. Because water is a solvent it can carry things with it into the meat. Salt and sugar are the two most common ingredients in a brine. Salt is required and sugar dissolves really easily in water and adds complexity to the flavor profile. But you can ...


2

Excellent question. The salt, through osmosis, takes humidity out of the meat. Less moisture leads to a denser product. About meat: The main structural component of the muscle fibers in meat is myofibril, which is itself composed of thick and thin filaments. Higher-than-normal levels of salt cause these filaments to swell and separate from one ...


2

In a brine, I would simply toss in the whole thing, stem and leaves, for parsley. In fact, parsley stems are quite flavorful. Thyme benefits from a bit of bruising to release the aroma and flavor. So, I would roughly strip the leaves, not worrying too much if some stem was included.


2

There are five treatments to process olives: Water cured, brine cured, dry salt cured, lye cured, and lye cured fermented. The main objective when curing olives is to leach out the oleuropein, which is the bitter compound found in fresh olives, and to ferment them, which improves the flavor and, of course, improves the shelf life. It sounds like you are ...


1

Thanks for your reply. I think I may have found the answer here. Apparently you can sous vide pickles to pasteurize them, and then leave them packed in vinegar so no bacteria can grow. As I read this, salt is just a flavoring agent here. https://www.chefsteps.com/activities/make-crisp-flavor-packed-pickles-on-the-quick Now, is there a way to make corned ...


1

Greg Blonder has the best information that I've found on the effects of brining and marinating. In fact, the "food myths" section of his website, has a lot of objective food science. There are several links that are pertinent to your questions. You can see here, that Blonder uses dye to illustrate the effect of brining. He concludes that brining is almost ...


1

I have tried many different marinates, and found that they do not penetrate the meat, it's only surface treatment. The only thing that really penetrates the meat is salt. So after that, I only dry brine meat in salt and pepper (typically 1 teaspoon per 500g of meat.), let sit overnight to let the brine do it's work. When I cook the meat, if it's a roast, I ...


1

The instructions mean that the quality, safety, or both, will suffer when you use cracked eggs. You are expected to throw the cracked eggs out and go on with the whole ones.


1

Like the other response said, keep your jars out in a warm spot in your home. I am in California too. Ferments do really well at 72 degrees and over. The colder your temperature, your ferment will take longer. Like CA winters can be cold, relatively, and my pickles and green tomatoes take a over month and a half for full sour. In the summers, I can turn out ...


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