BRINE Flashcards
BRINE
20 PARTS WATER: 1 PART SALT
Why is a brine such a powerful tool?
It will season the interior of pork loin and keep it extremely juicy; it will cure beef brisket or ham; it will facilitate the transformation of raw vegetables into tangy delicious pickles; it will protect virtually any food from decay. Such is the miracle of salt.
Why is it always better to underlay than over salt?
Overselling food can make it impossible to eat in a way that, say, overcooking food rarely does.
The mark of a talented cook and indeed what cooks are taught first.
The ability to salt food exactly right.
Why have are bodies become very good at tasting and regulating salt?
We need it to live.
Why does turning salt into a liquid make it an especially effective tool?
Because it now touches 100% of the foods surface in a uniform concentration.
Why is using dry salt less effective than a brine?
Salt has to dissolve before working its magic. Dry salt is less quick, less controlled, than using a brine.
Why is brine concentration critical?
If it’s too strong, it can overpower the food it surrounds.
Can food that becomes too salty from a brine can be fixed?
Yes, simply by soaking it in water until the salt has returned to the water.
What is a brine?
Salts and seasonings in liquid.
Sweet and spicy ingredients used in corned beef.
Cinnamon and allspice, nutmeg and brown sugar, coriander and chilli flakes, garlic and black pepper.
Ideal brine.
5% salt by weight
Morton’s kosher salt equals how many ounces per two tablespoons?
About 1 ounce.
Volumetrically, how do you make 20 ounces of water and 1 ounce of salt?
2 1/2 cups water
2 tablespoons Morton’s kosher salt
Volumetrically, how do you make 80 ounces of water and 4 ounces of salt?
10 cups water
1/2 cup Morton’s kosher salt
