EldurApi 90 Allbrine Salt
With brining, you actually ensure that fish or meat retains more moisture, so that the texture of your ingredient remains juicy and tender. Brining helps break down enzymes and helps soften the muscle fibers. This makes the meat more tender. In the past, ingredients were brine to make them last longer. This is no longer necessary today, but it is mainly used to cook ingredients evenly without burning the outside (because it has been pickled).
You can use brine salt dry and wet. With wet brining, you mix the salt with moisture and therefore also add moisture to your ingredient. Because you use less salt with wet brining, the taste is also different and often slightly more common than with dry brining.
With dry brining you apply the salt dry to your ingredient, let it soak in for a maximum of 1 hour and remove the salt before grilling. Dry brining extracts the moisture from your ingredient and gives a more intense flavor to your ingredient. With dry brining you can also choose to leave the salt crust around your ingredient and place it on the grill. Always make sure that your ingredient is well wrapped and placed on a fireproof dish.
You can also use brine salt for injection. This ensures that all flavors penetrate the structure of meat, fish and vegetables extra well. If you want to use this technique, make sure that you dilute the brine with a liquid and that it is liquid enough for the syringe. With the syringe you can easily add the salt to your ingredient.
The EldurApi spice line was founded by Peter de Clercq, the most famous grill expert in the Benelux:
ALLBRINE gives extra flavor to your ingredients by brining them. This way ingredients dry out less quickly and they remain extra tender and juicy.
How do I use brine salt?
Dry brining: Apply the salt directly to your ingredient and allow to brine for up to 1 hour.
Wet brining: dissolve 80 - 100 g of brine salt in 1 liter of water. Boil 1/4 part of this water and then add the 3/4 part cold. You can brine your ingredients with this for a maximum of 2 - 6 hours.
Ingredients:
spices (pepper, mustard); salty; herbs (juniper, bay leaf). May contain traces of gluten-containing grains, crustaceans, eggs, fish, peanuts, soy, milk, celery, mustard, sesame seeds, sulfur dioxide and sulphites. keep dry and at room temperature. Best before: see seal.
