Brine 计算器

布莱宁是什么?

{% trans "Brining is a method for improving the flavor and moisture content of lean cuts of meat like chicken, turkey, pork, and seafood. This is achieved by soaking the meat in a moderately salty solution for a few hours to a few days. The key benefit of brining is that it provides a temperature cushion during cooking—if you happen to overcook the meat slightly, it will still remain moist and flavorful." %}

布里宁如何运作

其核心是通过渗透和蛋白质的活化:

1. 骨质疏松:{% trans "When meat is placed in a brine solution, salt moves from the brine (where it's in higher concentration) into the meat (where it's in lower concentration). Water follows the salt, increasing the moisture content of the meat." %}
2. 蛋白质修改:{% trans "The salt in the brine causes meat proteins to partially break down and unwind. These relaxed proteins form a matrix that traps water molecules and holds them during cooking, resulting in juicier meat." %}

{% trans "Through this process, the muscle fibers relax and weaken, allowing more water, salt, and flavorings to penetrate the meat. The relaxed proteins trap water molecules and hold onto them tightly during cooking, resulting in meat that stays juicy even if somewhat overcooked." %}

从布林恩受益最大的肉类

轻口味的肉类切片往往最能从发烧中获益。 其中包括:

• 鸡:全部被黄油或碎块
• 柯尼什母鸡:全部或被黄油
• 土耳其:全部被黄油或碎块
• 猪:切口,吃吃吃吃吃吃吃吃吃吃吃吃吃吃吃吃吃吃
• 海鲜:鲑鱼、鳟鱼、虾

{% trans "Poultry is the most commonly brined meat because it is naturally lean and gets quite dry if overcooked. Lean cuts of pork are also excellent candidates for brining. Meats with high fat content like beef, lamb, and duck generally don't need brining as they're naturally moist and flavorful." %}

Bring 盐的类型

虽然你可以使用不同种类的盐来进行活化,但重要的是要了解它们是如何不同度量的:

• 表盐:细晶体容易溶解 这常常是首选的婚纱 因为价格低廉 溶解很快
• 克舍盐:与食用盐相比,有更大的片状晶体。 由于晶体大小相差,犹太盐按体积衡量与表盐不同.
• 海盐:可被使用,但价格较高,在淡化后,味道优势不大。

需要注意的是,不同品牌的犹太盐有不同的密度. 例如:

盐类	等同于 1 杯桌盐
表 盐	一个杯子
莫顿·克舍 盐	11⁄2个杯子
钻石晶体克舍盐	两杯

建议的布里宁时间

肉被浸泡在肉干中的时间长度取决于肉的种类,大小和盐在肉干中的浓度:

肉类类型	调整时间
全鸡(4至5磅)	4-12小时
鸡块	30分钟至2小时
鸡胸	30分钟至1小时
整个土耳其	12-24小时
土耳其乳房	4-12小时
Cornish 游戏母鸡	1-2小时
猪排	30分钟至1小时
猪肉	1-2小时
鱼排	10-30分钟
虾	15-30分钟

{% trans "It's better to brine for less time than too long. Over-brining can make meat too salty or give it a mushy texture. When in doubt, start with the shorter recommended brining time and adjust in future preparations based on your results." %}

基本Brine 公式

基本布林由纯水和盐组成,但许多食谱都为增强口味添加了其他成分. 以下是标准血清浓度:

• 浅褐色( 3个)%):用于鱼和海鲜等微妙物品 -- -- 每加仑水1⁄4杯盐
• 中 Brine (5个)%):每加仑水1⁄2杯式食用盐
• 强Brine (7个)%):每加仑水3⁄4至1杯食用盐

增强你的血清

可以自定义出许多不同的成分来增加口味和复杂性:

• 甜点:糖、棕糖、蜂蜜、枫糖浆或糖浆有助于平衡咸味和促进褐色
• 草药:树叶 花心花 玫瑰花 圣人 派斯利
• 调味料:辣椒花 丁香花 朱尼伯浆果 恒星麻醉剂 肉桂棒 全汁浆果
• 芳香类:洋葱、大蒜、生姜、柑橘皮、柠檬草
• 液体:用苹果汁、苹果酒、酒、啤酒或汤汤来取而代之

Brine Recipe样本:土耳其苹果苹果苹果

成功开发的最佳做法

• 总是冷藏:肉和盐溶液保持在40°以下 F在任何时候都可以防止细菌生长.
• 使用非反应性容器:玻璃、食品级的塑料或不锈钢容器最理想。
• 完全淹没了肉:确保肉完全被盐水溶液所覆盖.
• 烹饪前帕特干:烤熟后,如果在食谱中注明,就把肉洗净,然后用纸巾把它彻底地拍干.
• 减少额外的盐:由于被烧制的肉会吸收盐分,在烧制后施放的抹料或调料中会减少或消除盐分.
• 永远不要再利用盐水:使用后总是会丢弃盐水来防止交叉污染.

装订集装箱

选择一个适合被烧肉大小的容器. 良好的选项包括:

• 食品级塑料桶或容器
• 大型可回收塑料袋
• 专门为火鸡设计的布丁袋
• 玻璃或陶瓷碗
• 无污钢锅
• 装有食品安全塑料袋的冷却器(用于大型物品)

干裂:一种替代办法

{% trans "Dry brining is an alternative technique that involves directly applying salt (and sometimes other seasonings) to the exterior of the meat without using water. The salt draws out the meat's natural moisture, which then dissolves the salt, creating a concentrated brine that gets reabsorbed into the meat." %}

食品安全提示

{% trans "With this comprehensive guide and our brine calculator above, you now have all the knowledge needed to create perfectly brined meat that's juicy, flavorful, and tender every time. Happy brining!" %}