Grate Goods Allbrine No.1
Brine with sea salt
Nowadays we brine mainly because it greatly enhances the tenderness, juiciness and flavor of meat and fish. In America, this preparation method is more common than in Europe, because brining changes the structure of larger or tougher pieces of barbecue meat, making it wonderfully tender. But even a simple chicken breast will be deliciously juicy from the barbecue if it has been soaked in AllBrine for a few hours.
AllBrine No.1
Taste Guide
Preparation
Dry preparation
Apply the AllBrine No.1 to the product about 30 to 90 minutes before preparation and let it soak in. Remove excess AllBrine before barbecuing.
Wet preparation
Wet brining in a salt bath
Dissolve 100 grams of AllBrine No.1 in 1 liter of warm water and let it cool down to 1C – 7C before use. You can then place meat, fish, poultry and vegetables in the mild brine to soak – depending on the type of product and size – for a few hours to a few days. On average, Allbrine No.1 will soak into the product one inch per day.
Wet pickling by injection
To speed up the brining process and to ensure that all the flavors penetrate extra well into the structure of meat, fish and vegetables, it is also possible to inject this liquid Allbrine No.1 into the product. For this purpose, a special Grate Goods injector is available that allows you to spread the AllBrine No.1 quickly and easily over your product.
I lager
I lager
Specifikationer
| Vikt | 800 g |
|---|
