What is the brine?

saltness is a solution of salt and liquid with an extremely high salinity content. Historically, it is used in food production as a preservative because salt inhibits the growth of bacteria. The solution can also be used as a meat marinade than baked, grilled, smoked, roasted or grilled. The fortified meat is softer and tastier, as well as wet and many chefs enjoy experimenting with brining. The salt content should be high enough to hover raw eggs. Food can also be dry in pure salt, although this technique tends to be used more for preservation than marinating. In addition to salt, the solution can contain a range of herbs and spices for taste. The goal of attributing in the case is to maintain food without allowing the growth of bacteria. Moist foods can be dry, with salt used to pump moisture. This is the case of cabbage, which was traditionally made in large barrels full of salt. Pickled foods tend to be acidic and salty, which makes them excellent spices.

When used as a marinade, the brine is used by several functions. The first is as hard because the salt begins to decompose the cellular structure of the meat. It also fills the meat with water because high salinity forces liquid into the cells of the meat. When the brine pushes into the meat, it also brings the spice in the mixture along with it and concentrates the marinade inside. When the meat cooks, it remains wet and tender and develops more taste.

In order for the chefs to be used as a marinade, they must plan two hours of marination for each 1 pound (0.45 kilograms). The mixture will require 1 cup (292 g) salt for each 1 gallon (3.8 liter) water or liquid. Most people prefer to dissolve the salt in boiling water over the liquid and make sure the liquid cools down before pouring over the meat. In order to get crispy skin after cooking, as is often required for poultry, the chef should pull outSolan meat several hours before it plans to cook so that the meat can absorb moisture from the skin, so it will be crispy when cooking to occur well.