Need a quick brine or is there still time left for the big deal? Learn how to make brines that give vibes and long lasting meals!
Brine is a solution of salt and water that has been used for centuries as a method of preserving food. Its history can be traced back to ancient civilizations such as the Greeks and Romans who used it to preserve fish, a staple food in their diets. As the practice of brining spread throughout the world, people began to use it to preserve other types of food as well, including chicken and vegetables.
In the United States, brining has a long history, particularly in the southern states. One famous American who had a unique relationship with brine was Colonel Sanders, the founder of Kentucky Fried Chicken. Sanders was known for using a secret blend of herbs and spices in his chicken, but he also used a brine solution to make it more tender and flavorful.
According to legend, Sanders would brine his chicken for 12 hours before cooking it. He would then pressure-fry the chicken to seal in the flavor and create a crispy exterior. The result was a delicious and iconic dish that became a favorite of people all over the world.
But Colonel Sanders wasn’t the only American to have a special relationship with brine. In fact, brining has been an important part of American culinary history for centuries. In colonial times, it was common for people to brine their meat as a way of preserving it for the winter months. The process also helped to tenderize the meat, making it more palatable.
As the United States expanded westward, brining continued to be an important part of American culinary culture. In the Midwest, for example, people often brined their pork to make it more flavorful. And in the southern states, brining was used not only for chicken, but also for vegetables like cucumbers and okra, which were preserved in brine to be enjoyed throughout the year.
Today, brining remains an important part of American cuisine, with chefs and home cooks alike using it to enhance the flavor of their dishes. From chicken and fish to vegetables and even cheese, brine is a versatile ingredient that can be used in many different ways. And while the process of brining may have evolved over the centuries, its basic principles remain the same: by soaking food in a saltwater solution, we can enhance its flavor, improve its texture, and extend its shelf life.
Brine
Heavy brine 20%
- 15 oz / 500ml Water
- 3 oz / 100g Salt
- Herbs of choice (rosemary, thyme, parsley, mustard seed…)
- 4 cloves Garlic
- 15 oz / 500 grams ice, or ice water (optional)
Soft Brine 5%
- 15 oz / 500ml Water
- 1 oz / 25g Salt
- Herbs of choice (rosemary, thyme, parsley, mustard seed…)
- 4 cloves Garlic
- 15 oz / 500 grams ice, or ice water (optional)
How to make Brine
- Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring it to a boil. Cover and remove from heat then let it cool down completely (If in a hurry, place ice into a large bowl and pour brine over ice).
- Place meat in a big enough plastic bag or bowl and pour cooled down brine over it. Seal and let it sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 24 hours.
Enjoy!
Note: Use in any recipe, but make sure the meat gets only lightly salted or none at all once it is brined.
A bit of salt in some water has magical properties. Check out what can be done with it:
How to Make Brine - Brine Recipes
Ingredients
Heavy brine 20%
- 15 oz / 500ml Water
- 3 oz / 100g Salt
- Herbs of choice rosemary, thyme, parsley, mustard seed...
- 4 cloves Garlic
- 15 oz / 500 grams ice or ice water (optional)
Soft Brine 5%
- 15 oz / 500ml Water
- 1 oz / 25g Salt
- Herbs of choice rosemary, thyme, parsley, mustard seed...
- 4 cloves Garlic
- 15 oz / 500 grams ice or ice water (optional)
Instructions
- Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring it to a boil. Cover and remove from heat then let it cool down completely (If in a hurry, place ice into a large bowl and pour brine over ice).
- Place meat in a big enough plastic bag or bowl and pour cooled down brine over it. Seal and let it sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 24 hours.
Notes
Pin now, Enjoy later!
Useful stuff! Thanks!
Kindly clarify: DOES THIS MEAN ONE CAN SOAK MEAT FOR A FEW HOURS AND THEN EAT IT? OR THAT THIS IS PREPARATION FOR THEN BAKING/COOKING THE EAT?
It depends on what you brine and how you brine. Brining is originally a preservation / preparation process. Vegetables are fine to eat without cooking (https://www.suncakemom.com/condiments/dill-pickles-recipe) and fish (https://www.suncakemom.com/condiments/pickled-herring-recipe) is also safe much like sushi (which is raw fish) is. Beef and horse meat are also eaten raw (Steak tartare) or hardly cooked so to brine those meat a couple of hours and use them for dishes as they are also should be safe to eat. Pork can be dry cured in salt for months and then eaten raw as it was done for centuries and still done today (jamon serrano) but otherwise pork (although Germans do with Mett) and poultry should not be eaten raw.