All Questions
17
questions
1
vote
1
answer
1k
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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 ...
9
votes
1
answer
2k
views
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 ...
- 193
3
votes
1
answer
512
views
What is the absolute maximum salt-to-water ratio of a brine for Lacto-Fermentation
There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also depending on the sense of taste of the ...
- 4,276
2
votes
1
answer
1k
views
Can I pickle and brine without salt?
I have to reduce my sodium intake. I love kosher dill pickles. I'd like to make my own with less or no sodium.
So in researching, I see references to using saltpeter in place of salt sometimes. It is ...
- 31
4
votes
1
answer
116
views
Why does brining lead to firmer salmon?
It often recommended to brine salmon with salt before sous vide, so it's firmer. On the other hand, salt tenderizes meat. What is the explanation of this opposite behavior.
- 141
7
votes
2
answers
3k
views
Could you brine steak?
I have read that brining pork chops is a good idea but can you brine beef steaks of various cuts? Would this achieve anything good or spectacular or is it just a waste of time?
- 4,892
2
votes
1
answer
779
views
What do I do with the egg that contains a crack while curing in brine?
I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says I should check if one of the eggs have a ...
- 21
2
votes
1
answer
2k
views
Brining vs Salting - what's going on?
The issue of whether or not to salt a steak in advance is ancient, but I think it's fair to say that there is at least some consensus that salting meat is associated with drier steak, because of the ...
- 71
6
votes
3
answers
18k
views
Is it advisable to season a chicken with salt after having brined it?
I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
- 899
5
votes
2
answers
2k
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Brining multiple chickens
I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient.
When I usually brine a single chicken I measure the weight of the water that I am going to use and ...
- 899
6
votes
3
answers
12k
views
How much salt is absorbed by meat during brining?
Has anyone created a table of sodium absorbtion during brining vs. other contributing factors such as brining time, meat type, salt ratio, etc.
I'd like to be able to compute how much sodium is ...
- 4,939
2
votes
2
answers
2k
views
How much salt does fish in brine absorb?
Suppose you brine fish e.g. tuna and then eat the tuna raw i.e. uncooked. Would salt have penetrated completely into the tissues or would only the surface be salty because it is coated with salt ...
- 3,947
22
votes
3
answers
22k
views
Does adding salt when soaking dry beans toughen or soften the skin of the bean?
I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article, but I trust CI), while another answer ...
- 715
0
votes
2
answers
362
views
Can state of chicken affect brine?
I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g ...
- 3,947
4
votes
3
answers
17k
views
In what way is kosher chicken different from brined chicken in terms of salt absorbtion?
Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted differently and will all parts of ...
- 3,947