Brine is a solution that has been used since ages to preserve food. It is a solution that contains high concentration of salt. Salt has a unique characteristic that inhibits the growth of bacteria. Brine also acts as a marinade for meats before their cooking. When you brine a meat, it becomes more moist, soft and delicious after cooking. A typical brine consists of salt and water. However, fruit juices can also be used for making brine. Food can also be preserved in dry wine, that is pure salt. A brine also consists of flavoring agents (herbs and spices) to aromatize the food after being cooked. Following guide will come in handy while you go for making brine.
Complexity Level: Moderate
Time Required: 1-2 hours
Resources Required:
- One large non-reactive container
- Water
- Sugar
- Salt
- Seasoning
Instructions:
1. Making Cold brine
- Pour water: Take a large container made of glass or stainless steel (non reactive metals). Pour in one liter of cold water.
- Add salt: Either kosher salt or table salt can be used in the process. If you are using kosher salt add 1/4 cup in one liter of water and in case of table salt dissolve 1/8 cup.
- Add sugar: Sugar is another important ingredient in a brine. It is good to add sugar in order to balance the taste afterwards. Adding sugar in brine is significant because it caramelizes the chicken and gives it a lovely brown color when cooked. Add 1/8 cup of sugar to one liter of water. Stir until sugar and salt is dissolved.
2. Making Hot brine
- Pour water: Take a large container made of stainless steel (non-reactive metals). Pour in one liter of cold water.
- Add salt: Either kosher salt or table salt can be used in the process. If you are using kosher salt, add 1/4 cup in one liter of water and in case of table salt, dissolve 1/8 cup.
- Add sugar: Add 1/8 cup of sugar to the water.
- Boil: Boil the water till sugar and salt dissolve in it perfectly.
3. Adding seasoning
- In cold brine: You can add the seasoning while adding other ingredients to water. It is better to make hot brine if you want to extract the real flavor out of the seasoning you have decided to use.
- In hot brine: The process of making hot brine along with seasoning is similar to the procedure of making tea. If you want to add much seasoning, it is better to make a hot brine. The hot brine extracts the best out of the flavoring agent you are planning to use. Put the seasoning according to your taste in the hot boiling water. Add 1/8 cup of sugar, 1/4 cup of kosher salt. Let it all dissolve properly. Refrigerate the brine to cool it. A brine should always be at normal temperature for being on the same side.
Frequently Asked Questions:
What kind of seasoning can be added while brining?
Seasonings for brine can be chosen according to one’s taste. You can add finely chopped garlic to the brine to bring out the flavor. Rosemary, sage, oregano and thyme sprigs can be added to the brine. Bay leaves and seeds of coriander or fennel can also be used as seasoning in a brine. You can also add lemon slices to the brine for seasoning. The amount of seasoning again depends on your taste. If you really want to extract out the flavor of the seasonings you are using, it is better to use the hot brine method.
Quick Tips:
- If your recipe demands the meat to be cooked at high temperature, you should add less or no sugar while making the brine. Adding sugar speeds up the burning of the meat.
- In case, you are roasting the meat, adding sugar during the preparation of brine will lead to sweet drippings. Put sugar only if you like that slightly sweet taste .
Things To Watch Out For:
- Never use warm water to make a brine, else you will allow the bacteria to breed and you will fall ill eating that meat.
- Never reuse the brine as it can be poisonous. The raw meat that is left out in the brine after use can breed in bacteria and is hazardous if used again. It is better not to take any risk.
