What's Brine??!
What's Brine??
Does anyone no what Brine is? please answer
Answers: Brine is water saturated or nearly saturated with salt (NaCl). It is used (now less popular than historically) to preserve vegetables, fish, and meat. Brine is also commonly used to age Feta cheese. Although brine is used in preservation much like sugar or vinegar, it can be used to great effect in transportation. Brine is a common fluid used in the transport of heat from place to place. It is used because the addition of salt to water lowers the freezing temperature of the solution and a relatively great efficiency in the transport can be obtained for the low cost of the material. At a concentration of 23.3%, the freezing point of the solution is lowered to -21°C (-6°F), this is called the eutectic point.
At 60 °F (15.5 °C) saturated brine is 26.4% salt by weight (100 degree SAL). At 0 °C (32 °F) brine can only hold 23.3% salt. Brine implies a salt water solution.
Olives are sometimes packed in a brine (salted water) solution.
Also, you can brine turkeys which helps flavor the turkey and help it retain more moisture when cooking. Brine is water saturated or nearly saturated with salt (NaCl).
I have soaked food in a Brine prior to smoking the food in a smoker/cooker.
The basics about brining...
http://bbq.about.com/cs/barbecuetips/a/a... a salt water soulution. it is usualy bitter and has some vinegar Brine is a salt solution used to cure a food. For example, smoked salmon is always cured in a brine. Take a large bowl and add 2 quarts of water. Take a FRESH egg in the shell and put it in the water. Don't crack it, just put it in. Now add salt until the egg floats to the top. That should have taken about 1/2 of a cup of salt. Keep track of how much salt you used. Remove the egg and put it back in the fridge. It's still good for another use. Now add the same amount of brown sugar as you used for salt. That is your brine. Now add the salmon. Soak in the brine for 4 hours. Remove the salmon, and air dry for 1 hour. Put the salmon in a smoker and smoke for 4 hours.
This should have told you what a brine is, how you make it, and an example of how it is used. basically, salt water. you can add other flavorings to it. it is to infuse moisture into meat or for canning. a little sugar is nice added to it as well. Brine is salt water with a salt concentration of >50 parts per million, thus making it saltier than a saline solution (35-50 ppm). A brine is a salt/water solution ranging from 1/4 - 1 cup of salt per gallon of water. Other ingredients (sugar, spices, etc) can be added but are not essential. A mixture of water, salt, and sugar that is used to give poultry a flavorful taste. Prepare a large bowl of the solution, place in the poultry, cover and refrigerate one hour before cooking. It gives it a great taste. Salt water, sea water. Salty water