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About: Brining     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Technique105665146, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: yago:WikicatChemicalMixturesyago:WikicatCookingTechniquesyago:Ability105616246yago:Abstraction100002137yago:Cognition100023271yago:Know-how105616786yago:Matter100020827yago:Method105660268yago:Mixture114586258yago:Part113809207yago:PhysicalEntity100001930yago:PsychologicalFeature100023100yago:Relation100031921military conflictyago:Substance100019613yago:Technique105665146 New Facet based on Instances of this Class

In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period.