Brining

Brining

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Brining uses the principal of osmosis, which roughly means the natural flow of liquids into each other. In a natural and passive environment, salt flavours the meat and the meat naturally flavours the water in a kind of organic equalisation.

Brining helps to denature proteins and unravel them, adding to tenderness. The addition of salt and sugar also enables the meat fibres to hold on to moisture as well as seasoning the meat.

This is a general brine that can be used for poultry and other meats. Aromatic ingredients can be added to the brine to enhance flavours.

Ingredients

Quantity Ingredient
245g salt
130g sugar

Method

  1. Combine the salt and sugar in a large saucepan or similar container with 4 litres water. Submerge the meat in the liquid, allowing for 2–3 hours for every 1 kg. Remove the meat, rinse well, pat dry with paper towel and cook as you like – it is that easy!
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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