About: Brining

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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.

Attributes	Values
rdf:type	yago:WikicatChemicalMixtures yago:WikicatCookingTechniques yago:Ability105616246 yago:Abstraction100002137 yago:Cognition100023271 yago:Know-how105616786 yago:Matter100020827 yago:Method105660268 yago:Mixture114586258 yago:Part113809207 yago:PhysicalEntity100001930 yago:PsychologicalFeature100023100 yago:Relation100031921 military conflict yago:Substance100019613 yago:Technique105665146
rdfs:label	التمليح (ar) Brining (en) Saumurage (fr) 소금물절이 (ko) Pekelen (nl) Rimning (sv)
rdfs:comment	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. (en) 소금물절이는 소금절이 방식의 하나로, 고기, 채소 등 음식을 진한 소금물에 담가 절이는 것이다. 물간, 물간법(--法), 염수법(鹽水法)으로도 부르며, 마른 소금을 뿌려 절이는 섭간법(마른간법)과 구분된다. 소금물에 절인 음식은 소금물절이, 소금물절임으로 부르며, 이는 소금절이(염장 식품)의 하나이다. (ko) Pekelen (ook: zouten) is het conserveren van etenswaren door het in te leggen in zout of pekel. De smaak wordt door het pekelen beïnvloed en door veel mensen gewaardeerd. Hoewel er voor producten als haring en ham betere conserveringstechnieken zijn, wordt pekelen vanwege de smaak nog steeds toegepast — zij het dat sommige producten minder lang gepekeld worden en zo minder schadelijke zouten bevatten. Bekende gepekelde producten zijn * pekelharing * spek * ham * kaas * zoutvlees * pekelvlees (nl) Rimning är en gammal konserveringsmetod som innebär att man saltar kött eller fisk så att det håller för längre förvaring, och samtidigt ger en salt smak åt den tillagade maten. Även socker ger en konserverande verkan och smak, varför det numera oftast blandas med saltet. Rimningen kan ske genom att köttet gnids in med en blandning av socker och salt eller genom att man först kokar en lag på vatten, salt och socker. När den kallnat lägger man köttet i lagen. Rimning kan också vara en kombination av de två. (sv) Le saumurage d'un aliment est un procédé consistant à plonger l’aliment dans une saumure (un bain d'eau plus ou moins salé). La saumure utilisée dans l'alimentation peut provenir de sources naturellement salées, comme celles de Luminiş ou de Mărgineni, en Roumanie, que les habitants utilisent encore un peu au XXIe siècle. En fonction de la salinité de l’eau et du type de saumurage à effectuer, on peut y ajouter du sel acheté dans le commerce. Traditionnellement, on évalue le degré de salinité par un moyen déjà en usage chez les anciens Romains : l’œuf frais qui, jeté dans la saumure, surnage et indique ainsi que la concentration est bonne pour la conservation de la viande (langue, jambon, noix de veau), du fromage ou du poisson. (fr)
foaf:depiction
dcterms:subject	Salted foods Cooking techniques Culinary terminology Food preparation techniques
Wikipage page ID	52865 (xsd:integer)
Wikipage revision ID	1122005315 (xsd:integer)
Link from a Wikipage to another Wikipage	Canning Munster cheese Mustard seed Dehydration Curing (food preservation) Vegetable Salted fish Anchovies as food Osmosis Cinnamon Citrus Cloves Salted foods Sugar Denaturation (biochemistry) Fruit Halloumi Soused herring Sterilization (microbiology) Caviar Garlic Ion Cooking techniques Culinary terminology Fermentation Feta Fish Brine Brined cheese Food preparation techniques Caramel Diffusion Food preservation Food processing Protein Marination Herbs Cheese ripening Herring Meat tenderness Spices Washed-rind cheese Meat Roe Flavor Vinaigrette Flavoring Vinegar Pickling Solutes Food scientist Coarse salt Gutted
Link from a Wikipage to an external page	http://www.cookingforengineers.com/article.php%3Fid=70&title=Brining
sameAs	Brining Brining Brining Brining Brining Brining Brining

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