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Brining information


In food processing, brining is treating food with brine or coarse salt[1] which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period.

  1. ^ Benwick, Bonnie S. (November 14, 2007). "Wet Brining vs. Dry: Give That Bird a Bath". The Washington Post. Retrieved 2018-04-07.

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traditional brining, normally being completed in a few days. Wet-cured ham is usually cooked, either during processing, or after ageing. It is first brined, then...

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