![]() No copyright infringement intended, for educational purposes only. But before I dive into the detail, let me state categorically, I do not buy meat (or fowl) that has been pre-injected with brine because there is no telling what was put into the carcass and it just adds cost when it is something easy enough to do myself. I started at TheSpruceEats and found their description of brining very helpful, as was their graphic, copied below. TheKitchn: Here’s what you need to remember: Pickling involves soaking foods in an acidic liquid to achieve a sour flavor when foods are fermented, the sour flavor is a result of a chemical reaction between a food’s sugars and naturally present bacteria - no added acid required.It’s easy to use the names interchangeably because they are such similar processes, but each has unique features that mean the results do different things in terms of taste and in terms of potential health benefits. SpiceInc: The bottom line is that not all pickles are fermented, and not all fermented foods are considered pickled.Few cooks are experts in this long-term technique although we appreciate the effort of others in that we use their products from miso to gochujang, from fermented garlic to chili paste. From my previous post, you may note that I consider fermenting a science and art where it takes years to decades to perfect. What I do not list here is fermenting as I have the least experience with this technique. Pickling = preserving with salt (fermented pickles) or preserving with acid (unfermented pickles).Marinating = preserving and/or flavoring with acid.Brining = preserving and/or flavoring with salt.One thing I have not done is curing, although I have assisted in the curing of pork in Europe. Something I do often is quick pickling, mainly with onions, cucumbers, carrots, and radish as I like a bit of acid with my rice dishes and taco-type meals. I marinate mainly chicken, but will do other types of meat, tempeh, tofu, and have also marinated cauliflower. I wet brine turkey, and may dry brine certain cuts of beef (although I do not eat beef often). But in both cases, this type of meal prep takes time, proper equipment, and planning. ![]() There are many preservation techniques, that are also now part of regular food preparation techniques for a meal you want to cook in a few hours or days. But, these days the techniques are integrated with many cuisines (sauerkraut and Germany, kimchi and Korea) and are now considered very nutritious and critical food for a healthy gut and diet. Historically, brining, marinating, pickling, and curing are usually understood as techniques for the preservation of meats, fowl, and fish, as well as vegetables, before the time of refrigeration. I regularly make quick pickles, have made sauerkraut, and recently posted, so have some experience with this topic.
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