How to check a brining solution? I've read a very good one from CHEF'S SECRETS l INSIDER'S TECHNIQUES. First of all when brining, the proportion and quantity of solution depends on the size of meat or even type of vegetable. This is determined by the proportion of salt to water which results in the brining solution. Here comes the interesting part: So how do you check that the proportion of salt to water is right?
The books recommends: 1 Quart: 1 Egg. So you'll have to do quart by quart to add up to the amount you need. (1Quart=950ml rounded up) Haha its actually 946..... but i rounded up. So you put a fresh, uncooked egg with no cracks in 950ml of water in a bowl before adding coarse salt until the egg floats to the surface which is a sign for you to stop adding salt.
Note: Water of solution should be warm for salt to dissolve and such that it doesn't cook the egg and make sure to cook the solution before starting the brining process.
This is just one of the many tips in the book! You can check more out by purchasing the ebook or a printed copy if you can find one. http://books.google.com.sg/books?id=OMQWNpCVbAcC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false
The books recommends: 1 Quart: 1 Egg. So you'll have to do quart by quart to add up to the amount you need. (1Quart=950ml rounded up) Haha its actually 946..... but i rounded up. So you put a fresh, uncooked egg with no cracks in 950ml of water in a bowl before adding coarse salt until the egg floats to the surface which is a sign for you to stop adding salt.
Note: Water of solution should be warm for salt to dissolve and such that it doesn't cook the egg and make sure to cook the solution before starting the brining process.
This is just one of the many tips in the book! You can check more out by purchasing the ebook or a printed copy if you can find one. http://books.google.com.sg/books?id=OMQWNpCVbAcC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false
Here's another way you can follow from one of the same videos I posted for slow cooking.