207:
218:, fish brining or wet-salting is performed by immersion of fish into brine, or just sprinkling it with salt without draining the moisture. To ensure long-term preservation, the solution has to contain at least 20% of salt, a process called "heavy salting" in fisheries; heavy-salted fish must be desalted in cold water or milk before consumption. If less salt is used, the fish is suited for immediate consumption, but additional refrigeration is necessary for longer preservation.
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and left to rest for several hours. The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before cooking.
131:. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a thin cut of meat.
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before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.
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the cell, while the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via
603:"Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium"
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surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other
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249:, which can be immersed in brine or wet-salted. After several years, the fish liquefies and can be processed into paste or anchovy butter,
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which affects their texture and flavor. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as
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on
Cooking For Engineers - a discussion on what happens to meat as it brines (with reader comments)
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process, pickling (which includes fermentation) does not require that the food be completely
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have two theories about the brining effect, but which one is correct is still under debate.
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Brining is typically a process in which meat is soaked in a salt water solution similar to
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before cooking. Meat is soaked anywhere from 30 minutes to several days. The brine may be
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Kitchen salt applied to chicken showing extracted moisture after one hour.
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580:. Springer Science & Business Media. pp. 119–120.
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for extended periods of time, where they undergo anaerobic
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are typically brined for less than twenty-four hours while
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Brining can also be achieved by covering the meat in dry
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On Food and
Cooking: The Science and Lore of the Kitchen
387: – Fine-grained salt used for manufacturing pickles
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601:Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003).
558:"Why Brining Keeps Turkey and Other Meat So Moist"
532:The Food Lab: Better Home Cooking Through Science
327:Brine is used in two ways in cheese production:
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16:Food processing by treating with brine or salt
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91:are brined in a much longer process known as
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415:"Wet Brining vs. Dry: Give That Bird a Bath"
535:. W. W. Norton & Company. p. 643.
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282:Pickled vegetables are immersed in brine,
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413:Benwick, Bonnie S. (November 14, 2007).
381: – Coarse additive-free edible salt
239:and lightly salted (2–3% NaCl), without
221:Wet-salting is used for preparation of:
1026:International Salt Co. v. United States
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502:"The Science Behind Brining a Turkey"
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1356:List of countries by salt production
663:. New York: Scribner, pp. 291–296.
574:C. M. E. Catsberg (12 March 2013).
476:"Chefs Who Salt Early if Not Often"
474:Kaiser, Emily (February 25, 2004).
450:The Science And Lore Of The Kitchen
185:The salt introduced into the cell
103:juice. Brining is also similar to
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278:Cucumbers in brine (dill pickles)
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1308:Salt and cardiovascular disease
627:10.1128/aem.69.5.2959-2963.2003
453:. Scribner. pp. 155–156.
310:, are often added. Unlike the
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391:Curing (food preservation)
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1020:In the American Civil War
43:the food while enhancing
1326:Salt Industry Commission
95:. Brining is similar to
342:, are pickled in brine.
51:with additions such as
657:McGee, Harold (2004).
607:Appl Environ Microbiol
447:McGee, Harold (2004).
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27:is treating food with
529:(21 September 2015).
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1514:Culinary terminology
1351:Open-pan salt making
1175:Monosodium glutamate
811:Chemical/biological
619:2003ApEnM..69.2959R
556:Corriher, Shirley.
508:. November 25, 2009
420:The Washington Post
346:Washed-rind cheeses
255:and other types of
1499:Cooking techniques
1190:Potassium chloride
1042:In Chinese history
527:J. Kenji López-Alt
481:The New York Times
280:
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170:. This leads salt
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1418:Salting the earth
1413:Salt in the Bible
1387:San Francisco Bay
1195:Potassium nitrate
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587:978-94-009-0445-3
460:978-0-684-80001-1
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1494:Food preparation
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268:Main article:
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233:Soused herring
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214:As opposed to
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1509:Salted foods
1434:Mineral lick
1319:and industry
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1135:Fleur de sel
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775:Butterflying
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510:. Retrieved
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485:. Retrieved
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424:. Retrieved
418:
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296:mustard seed
292:fermentation
281:
220:
213:
176:diffuse into
154:
146:
114:
24:
18:
1392:In Pakistan
1377:In Cheshire
1336:Salt mining
1298:Salted fish
1220:Salammoniac
1180:Moshio salt
1085:Asín tibuok
914:Deep frying
379:Kosher salt
371:Food portal
288:vinaigrette
216:dry salting
195:dehydrating
149:coarse salt
135:Dry brining
33:coarse salt
1488:Categories
1346:Sink works
1270:Food usage
1160:Kala namak
1095:Black lava
1047:Salt March
944:Rotisserie
934:Parboiling
843:Marinating
838:Fermenting
795:Julienning
780:Chiffonade
728:Mechanical
512:2016-08-16
487:2018-04-08
426:2018-04-07
398:References
348:, such as
334:, such as
264:Vegetables
117:marination
97:marination
81:vegetables
45:tenderness
1439:Road salt
1370:By region
1341:Salt well
1145:Himalayan
1052:Salt road
954:Sous-vide
909:Confiting
873:Sprouting
858:Seasoning
247:Anchovies
235:which is
187:denatures
37:preserves
1475:Category
1382:In Ghana
1317:Commerce
1240:Sel gris
1235:Seasoned
1230:Sea salt
1185:Pickling
1080:Alberger
959:Toasting
949:Sautéing
939:Roasting
929:Grilling
899:Barbecue
878:Sugaring
848:Pickling
770:Brunoise
745:Kneading
735:Creaming
645:12732572
357:See also
336:halloumi
304:cinnamon
270:Pickling
191:proteins
121:seasoned
93:pickling
1401:Culture
1283:Salting
1278:Brining
1255:Truffle
1155:Jugyeom
1150:Iodised
1090:Bittern
1015:History
1008:History
904:Boiling
887:Thermal
868:Souring
863:Smoking
853:Salting
823:Brining
800:Mincing
760:Cutting
740:Juicing
684:Brining
615:Bibcode
350:Munster
316:sterile
312:canning
284:vinegar
227:herring
225:Salted
180:osmosis
168:solutes
85:cheeses
69:vinegar
65:caramel
41:seasons
25:brining
1260:Túltul
1245:Smoked
1170:Kosher
1140:Garlic
1120:Cyclic
1115:Curing
1110:Celery
1100:Butter
1070:Abraum
924:Frying
894:Baking
833:Drying
828:Curing
790:Dicing
667:
643:
636:154497
633:
584:
539:
457:
323:Cheese
308:cloves
300:garlic
253:Caviar
237:gutted
125:spices
105:curing
101:citrus
57:spices
49:flavor
35:which
1210:Onion
1130:Flake
1125:Dairy
1075:Alaea
1062:Types
818:Aging
755:Purée
750:Paste
164:brine
129:herbs
123:with
89:fruit
61:sugar
53:herbs
29:brine
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