Questions tagged [brining]
Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.
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What is the required salinity for sauerkraut [duplicate]
I was thinking of making my own sauerkraut lately, so I have been watching some YouTube videos on the topic.
What stuck me as weird was that all videos gave an estimation on the amount of salt (in ...
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Pink scum on top of brine in crock of sauerkraut
There is a pink scum on top of the brine of my sauerkraut in the crock. What is it & is it harmful?
Bev
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Discovered 2 eggs cracked in late stage of brining
One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
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Is it ok to brine an already cured ham?
I always make a ham on Christmas Eve and this year I was thinking of trying to get a little extra flavour in by brining it first.
However it is a shop bought, already cured ham.
I've looked around ...
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Storing a brined turkey [duplicate]
Is it safe to cook a brined turkey 5 days after taking it out of the bridge if it has been refrigerated the whole time?
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Turkey brining efficiently and safely [duplicate]
Trying to menu plan for Thanksgiving in between a busy work schedule. Here is my current plan:
Monday - Cook neck and giblets (thus removing turkey from packaging) to create stock for gravy and ...
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Is it ok if there is brine on top of my sauerkraut but not in the middle and bottom portion of my jar while fermenting?
Not my 1st time making sauerkraut but 1st time this seems to happen to me.
In my 2 biggest jars (4l.) I put small glass containers as weight (fit perfectly) and filled my jars quite a bit... so I know ...
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Should I remove the vegetables I put in my brine for cooking again?
I've brined chicken for the first time today, and I included garlic and ginger in the brine. My question is, could I take the garlic and ginger and add it to my cooking later after draining, or ...
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Brining salt concentration
I have seen a lot of different advice about how saturated to make a brining solution.
In my case I would be more likely to brine either meat or vegetables prior to pickling.
A quart of water can ...
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How long should I cure or brine Turkey Pastrami?
I want to make turkey pastrami for the first time. I have made beef pastrami successfully a few times. All the recipes for turkey pastrami call for curing or brining the turkey for a very short amount ...
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Why do my cucumbers in brine have a metallic aftertaste?
I pickle cucumbers in brine using about 45 grams of salt per litre of water, stored in a mason jar at room temperature for about a week.
I season them with fresh dill, smashed garlic, a whole chilli ...
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How do I fix over-salted dry brined chicken wings? [duplicate]
I am dry brining chicken wings for the first time. I used fine sea salt instead of coarse kosher salt to dry brine my chicken wings. I also used baking powder. 1 tsp of each per pound of chicken. The ...
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How much salt in "only salt" beef jerky
I'm getting ready to smoke a batch of beef jerky, but am setting some aside so that the only seasoning will be the salt and the smoke. 1) I normally put so much seasoning that it hides most of the ...
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Can salted capers be un-salted?
A family member picked up the wrong jar at the supermarket and now we have a (small) jar of salted capers instead of the brined ones they wanted to buy.
We were wondering if we could somehow wash the ...
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Why does pickling liquid need to first be boiled? (or does it)
In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling.
Curious why, ...
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