Balance brine follows the same principle as traditional brine, but aims to achieve total salt balance between all elements of the brine, such as meat and water, but it is also possible to apply this brine to vegetables. It is the easiest and safest technique, but it is slower than brine with a high amount of salt. Continue reading Salmoura por equilíbrio
Marinade is a mixture made up of different seasonings and liquids, usually water, acids and oils, which add flavor mainly to the outer layer of meat. Continue reading Diferença entre Salmoura e Marinada
Brine is a mixture of table salt and water and is a frequently used tool in cooking as it is very practical and effective, transforming dry, tasteless meat into delicious and juicy meat. Its effect is very fast, efficient and for this reason it is very easy to soak your food for a long time or in excessive amounts of salt. Continue reading Salmoura e tempos de imersão
Brine is a solution of salt in water, which in charcuterie is intended to preserve, intensify flavor and change the moisture of food, especially meat. It is much faster than dry curing and loads the product with great moisture and flavors from seasonings added to the base brine. Continue reading Como funciona a salmoura?
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