Brine! на пк

1. • BACKGROUND KNOW-HOW: What brining process should I use for what meat? What final salt concentration? How much salt should I use, and should I add sugar or curing salt? These and more questions about processes and principles are answered and bring you up to speed quickly.

2. • SURFACE TEXTURE: You're aiming for a beautifully brown and flavourful bark? Brining, especially dry brining, will help you! Through the high salt concentration, the outer protein layer partially brakes down, encouraging a quicker Maillard reaction.

3. • CALCULATORS EVERYWHERE: Your thanksgiving turkey is heavier than in the recipe? Somebody invited the neighbours to your BBQ? When it comes to brining, these things make a huge difference! We include calculators everywhere so you don't have to worry about it.

4. When brining, salt (and sometimes sugar and curing salt) penetrates into the meat before cooking.

5. • JUICIER PRODUCE: Brining before cooking makes meat, poultry, fish and seafood juicier.

6. Brining will improve your perfect thanksgiving turkey just as easily as your BBQ meat.

7. All the brining knowledge you need - summarized in one compact app with custom calculators.

8. • BRINING TECHNIQUES: Equilibrium brining, wet gradient bringing and dry brining are the three important techniques in brining.

9. Equilibrium brining, wet gradient brining or dry brining, it's all in the app so that you can use your favourite technique.

10. • FLAVOUR: The brining mixture slowly enters the produce through osmosis.

11. Finally an easy way to calculate your brining recipe.

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