6,112 tried-and-tested recipes
DadaGastro
3
D
My Kitchen Notebook My Menus My Community My Chef Panel
My Badges
My Plans My Payments Account Settings Help Center
Log Out
Technical

Brining

brining

Brining is a preparation process that lets meat or vegetables sit in a saltwater solution for a certain time so they retain moisture, soften, and take on flavor. The salt ratio and resting time are adjusted according to the type of ingredient. It is used as a preliminary preparation step in pickling and in some meat-cooking recipes.

Where It’s Used

“Brine the chicken breast in salted water in the refrigerator for one hour before cooking.”

Glossary

Related terms

All Terms
C
Karsilastirma

Curing

Curing is a process in which a mixture of salt, sugar, and sometimes nitrite is applied to meat or fish and left for an extended period to preserve it and develop its flavor. During the process, moisture loss and enzymatic changes give the product its characteristic texture and aroma. It is the basis for products such as pastırma (Turkish cured beef), sucuk (Turkish sausage), and smoked salmon.
P
Teknik

Pickling

Pickling is a traditional preservation method in which vegetables or fruit are left in a mixture of vinegar, salt, and water or allowed to ferment naturally, extending shelf life and giving them a sour flavor. The process can use hot filling or cold resting. Pickles are a common side dish in Turkish cuisine.
S
Benzer

Salting

Salting is a traditional preservation process that applies a large amount of salt to meat, fish, or vegetables to draw out moisture and slow microorganism growth. Salt also firms the texture and intensifies flavor. It is used as an initial step in producing pastırma (Turkish cured beef) and salted fish.
Cooking Tip

Related tips

All Tips
Send Feedback