При обработке пищевых продуктов рассол обрабатывает пищу соляным раствором или крупной солью, которая сохраняет и приправляет пищу, усиливая нежность и вкус, с добавками, такими как травы, специи, сахар, карамель и / или уксус. Википедия (Английский язык) Brine is a high-concentration solution of salt (NaCl) in water (H 2 O). In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).



How do you brine meat?

For a traditional brine, all you need is water, salt and a little time—that’s it; you barely even need a recipe. I like using 1 tablespoon of kosher salt for every cup of water. For smaller cuts, like chicken breasts or pork chops, 4 cups of water will be sufficient to cover the meat completely.

How long should you brine meat?

How Long Does It Take to Brine Meat? A general rule of thumb is to leave your meat in its brine for roughly one hour per pound—never brine your meat more than the prescribed amount, lest the proteins break down too far, turning it into unappetizing mush.

Does brining meat really work?

Brined meats end up gaining 10 percent or more of their original weight in water and salt. Then when they’re cooked to well done, their swollen muscle fibers can lose moisture and still have enough left to seem juicy. And the weakened fiber structure makes them seem tender as well.

Is brining the same as marinating?

While brining is for moisture, marinating is for flavor. Marinades typically contain acid, which helps break down the protein and helps infuse the meat with the flavors that you have going in your marinade, whether that’s herbs or spices or some other source.

What is brining meat?

Brining is the process of submerging a cut of meat into a solution of salt and water. It adds flavor, seasoning from the inside out, but it also changes the meat’s physical nature. The salt in brine denatures the meat’s proteins to allow the cells to retain more moisture.

What is a brine?

Brine is a salt solution made by mixing salt and water, usually about 5 to 8 percent salt by weight. Some recipes include sugar and other ingredients to add flavor to the meat being brined, but a basic brine is a salt-water solution. How Does Brining Work? Here are three major functions accomplished by brining —and reasons to try it.

Should you brine meat before or after cooking?

There are those home cooks and chefs that insist on brining before cooking a big roast chicken, turkey, and other meats, and then there are those who don’t bother because they think it’s not worth the extra steps and hassle. But what does brining a piece of meat actually do? What Is Brine?

What is the difference between Brining and dry brining?

The term “brining” implies a liquid, and dry brining could more accurately be categorized as a rub, or a “cure,” for your meat. However, the end result is quite similar. By coating your meat in a salty dry brine, it both re-distributes moisture and pulls the seasoning deep into the meat.