星期六, 7月 28, 2012

鹽水醃肉法 (Brine)



資料來自 (From): http://www.wisegeek.com/what-is-brine.htm

鹽水醃肉法有好多好處。首先是它會令肉質鬆化,因為鹽水打破肉類的細胞組織, 而水中的鹽份高, 迫使肉的細胞額外吸收水份。當鹽水滲入肉中時,它更會把我們放入水中的香料的味道同時帶到入肉內。被鹽水醃過的肉煮熟時,它能保持濕潤,肉汁會更多,同時也會有更多層次的味道。鹽水醃肉法每一斤肉(半公斤)需要兩個小時浸泡。您需要將肉完全淹沒鹽水中浸泡過程中需要保持低溫(不要加熱)。製作鹽水公式是: 每加侖(3.8公升)的水就要一量杯的鹽 

有些廚師喜歡將鹽或其他水溶性的香料, 先用熱水整溶,這是可以的, 但要確保在放入肉去浸泡前, 保鹽水已回復低溫(暖也不能, 因為會生菌)。如果要醃過夜也是可以的, 最安全的做法是將肉浸泡後就放入雪櫃雪藏, 這樣做會比較安全衛生, 

如果想製成品的皮香脆(例如燒雞),在烹煮前幾個小時, 將肉從鹽水取出抹乾, 再讓它風乾, 那煮好後, 皮就能自然香


Brine serves several functions. The first is as a tenderizer, because the brine begins to break down the cellular structure of meats. It also infuses the meat with water, since the high salinity forces the brine into the cells of the meat. When the brine pushes into the meat, it also brings the spices in the mixture along with it, concentrating the marinade inside the meat. As the brined meat cooks, it stays moist and tender, and develops more flavor.

To use brine as a marinade, plan on two hours of marination for every pound (half kilogram) of meat. You will need to completely submerge the meat in the brine, and it should also be kept cool through the marination process. 

The brine mixture will require one cup of salt for every gallon (3.8 liters) of water or fluid. 

Most cooks prefer to dissolve the salt in boiling water before adding it to the liquid, making sure that the liquid is cooled before it is poured over the meat. To be safe, it is recommend to keep the meat in the brine in the fridge.

If you want a crispy skin after cooking, as is often the case with poultry, pull the meat out of the brine several hours before you plan to cook it, so that the flesh can absorb the moisture from the skin, leaving it dry so that it will crisp well during cooking.

5 則留言 :

  1. 我想問... 用呢個方法醃豬肉. 係咪應該要出左水先呢? 仲有呢... 其實醃完要唔要沖沖水架?

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    1. 唔需要出水的, 要出水既肉 (例如帶骨的豬腳) 都不需要鹽泡, 醃完唔需要沖水的, 抹乾淨就可以

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  2. Can i do brining on beef? i read some articles stating brining is only for pork, chicken and Turkey?

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    1. yap... beef is not recommended. It is like it is not recommended to marinade the beef with salt

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  3. So what is the marinate method on keeping beef juicy? i saw some people said add water when manarinating?

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