Title: How to deal with thick brine
Brine is a commonly used seasoning in cooking, especially when making braised food. However, brine can easily become thicker after being used for a period of time, affecting the taste and effect of use. This article will combine popular topics and hot content on the entire network for the past 10 days to provide you with practical methods to solve the problem of thickening brine.
1. Analysis of the reasons for thickening of brine
The thickening of brine is usually caused by the following reasons:
| reason | Specific instructions |
|---|---|
| Gluten precipitation | Collagen in meat is precipitated after stewing for a long time |
| Water evaporation | Repeated heating causes water loss |
| Impurity accumulation | Food residue and grease accumulation |
| Seasoning precipitation | Spices and seasonings are not completely dissolved |
2. Treatment method for thickening brine
According to recent popular discussions and professional suggestions from the entire network, the following are several effective solutions:
| method | Operation steps | Things to note |
|---|---|---|
| Dilution method | Add appropriate amount of broth or water | Add a small amount multiple times to avoid excessive lightness |
| Filtration method | Filter with fine gauze or filter | Filter while it is hot is better |
| Refrigerate separation | After refrigeration, skim off the surface solidification grease | The refrigeration time should not be too long |
| Add acidic substances | Add vinegar or lemon juice in moderation | Result seasoning needs to be adjusted |
3. Tips to prevent thickening of brine
Prevention from the source is more important than post-processing. Here are the methods recommended by popular cooking bloggers recently:
1.Regular cleaning: Filter and boil after each use to remove impurities.
2.Control the heat: Keep the heat slow simmer to avoid violent boiling and cause rapid evaporation of moisture.
3.Reasonable storage: Refrigerate for no more than 3 days, freezing can be extended to 1 month.
4.Pretreatment of ingredients: First blanch the meat in water to remove blood foam and reduce the production of impurities.
4. The influence of different ingredients on brine
According to recent discussion data from the food forum, the impact of different ingredients on the consistency of brine is as follows:
| Ingredients Types | The degree of impact | Suggested handling method |
|---|---|---|
| Pig trotters/beef tendons | high | Made separately or shorten the time |
| Chicken wings/chicken feet | middle | Can be ripe with other ingredients |
| Soy products | Low | Finally put in to avoid long-term soaking |
| Vegetables | Extremely low | Brine alone or quickly blanch |
5. Special treatment methods hotly discussed by netizens
Recently, some innovative ways of handling it on social media are worth referring to:
1.Egg white adsorption method: Add the beaten egg white and boil it and filter it to effectively clarify the brine.
2.Ice cooling method: Rapid cooling to condense impurities, making it easier to filtration.
3.How to remove tea leaves: Put the tea bag in and cook for a few minutes to remove some grease.
4.Activated carbon adsorption method: Use food-grade activated carbon to absorb impurities.
6. Important suggestions from professional chefs
Combined with the suggestions of many professional chefs, you should pay attention to when handling brine:
1. Do not change the brine frequently, as the old brine has a better flavor.
2. Replenish appropriate amount of water and basic seasoning after each use.
3. Avoid using metal utensils for a long time and it is recommended to use ceramic or glass containers.
4. If the brine has an odor or is obviously deteriorated, it should be discarded immediately.
Through the above methods, you can effectively solve the problem of thickening of brine and maintain the best condition of brine. Remember, good maintenance habits are more important than any remedy.
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