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How to Make Brine

Brining is a food processing method that uses brine or coarse salt to preserve and season the food while enhancing tenderness and flavor.

Brine-2-SunCakeMomBrine salinity level starts at about 5% but higher values are more widely used to ensure long-term preservation. In Fisheries 20% of salt is used in the brine to draw the moisture out of the fish. This process is called heavy salting and requires rinsing the fish in water or milk to get rid of the strong saline taste. Lower level of salt can be used which allows immediate consumption but reduces the products shelf life.

Vegetables can also be brined making them edible for months. During this anaerobic fermentation process due to the lack of oxygen, temperature, and the salinity of the brine the vegetables change their texture and flavor.

Using brine in cheese making for various process is also common like the Greek Feta cheese that is aged in brine. Some hard cheese are washed during the ripening process with brine that enhances their flavor with salt and also with herbs that could be added in the brine.

Covering the meat with dry coarse salt then let it rest for several hours is a process known as dry brining. It is a widely used method preserving fish and treating meats. Before consumption or cooking the salt needs to be rinsed off.

Using heavy 20% brine for long 24 hours brining is not recommended as it could result in too salty meats.

Brine-1-SunCakeMom

Brine:

Heavy brine 20%:

  • 15 oz / 500ml Water
  • 3 oz / 100g Salt
  • Herbs of choice (rosemary, thyme, parsley, mustard seed…)
  • 4 cloves Garlic
  • 15 oz / 500 grams ice, or ice water (optional)

Soft Brine 5%:

  • 15 oz / 500ml Water
  • 1 oz / 25g Salt
  • Herbs of choice (rosemary, thyme, parsley, mustard seed…)
  • 4 cloves Garlic
  • 15 oz / 500 grams ice, or ice water (optional)

Instructions:

  1. Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring it to a boil. Cover and remove from heat then let it cool down completely.Brine-3-SunCakeMom
  2. If in a hurry, place ice (or ice water) into a large bowl (or very large measuring cup) and pour brine over ice. Stir until ice is melted.
  3. Place chicken in a big enough plastic bag or bowl and pour cooled down brine over it.Brine-5-SunCakeMom
  4. Seal and let it sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 24 hours.

Drain chicken and pat dry. Use in any recipe, but make sure the chicken gets only lightly salted once it is brined.

Brine
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
 
Brining is a food processing method that uses brine or coarse salt to preserve and season the food while enhancing tenderness and flavor.
Course: Condiments
Cuisine: Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe
Author: Thomas Brown
Ingredients
  • Brine:
Heavy brine 20%:
  • 15 oz / 500ml Water
  • 3 oz / 100g Salt
  • Herbs of choice rosemary, thyme, parsley, mustard seed...
  • 4 cloves Garlic
  • 15 oz / 500 grams ice or ice water (optional)
Soft Brine 5%:
  • 15 oz / 500ml Water
  • 1 oz / 25g Salt
  • Herbs of choice rosemary, thyme, parsley, mustard seed...
  • 4 cloves Garlic
  • 15 oz / 500 grams ice or ice water (optional)
Instructions
  1. Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring it to a boil. Cover and remove from heat then let it cool down completely.

  2. If in a hurry, place ice (or ice water) into a large bowl (or very large measuring cup) and pour brine over ice. Stir until ice is melted.
  3. Place chicken in a big enough plastic bag or bowl and pour cooled down brine over it.

  4. Seal and let it sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 24 hours.
Recipe Notes

Drain chicken and pat dry. Use in any recipe, but make sure the chicken gets only lightly salted once it is brined.

Thomas Brown

Thomas Brown

Master of the chef's knife. Tamer of the wild flavors into harmonious perfection. All time blind champion of the roller technique.
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Thomas Brown

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