How to Brine

1. What is wrong in the image below?

• a)  The container is too big.
• b)  The container is too small.
• c)  The meat isn’t fully submerged.
• d)  There is nothing wrong with the image.

2. If you need to make 1 liter or quart of brine (which calls for 2 tablespoons of table salt per liter or quart of liquid) and you only have sea salt on hand, how much sea salt will you need to substitute?

• a)  1 tablespoon of sea salt.
• b)  2 tablespoons of sea salt.
• c)  30 grams of sea salt.
• d)  60 grams of sea salt.

3. After meat is removed from the brine, it is very important to dry it thoroughly.

• a)  True
• b)  False

4. Sugar can be added to a brine to counter the saltiness and help caramelize the meat’s exterior during cooking.

• a)  True
• b)  False

5. The water content in meat _________ during the brining process.

• a)  decreases
• b)  increases
• c)  stays the same

6. As a general rule, it takes about ______ per pound of meat for the brine to effectively penetrate.

• a)  one hour
• b)  two hours

7. By bringing the brine to a simmer, this helps to:

• a)  dissolve the salt and sugar.
• b)  infuse the aromatics into the liquid.
• c)  both of the above.

8. Smaller pieces of meat or meat brined in high salt solutions should be brined for shorter periods of time.

• a)  True
• b)  False

9. A basic brine can contain between 2 to 5 tablespoons of table salt per liter or quart of water.

• a)  True
• b)  False

10. Which of the following containers are not suitable for brining?

• a)  Stock pot.
• b)  Bowl.
• c)  Plastic garbage bag.
• d)  Plastic container.

11. If food bobs or rises to the surface during brining:

• a)  make more brine.
• b)  weigh the food down with a heavy object.
• c)  start over again.

12. As long as a brining solution has cooled to room temperature, it is safe to use.

• a)  True
• b)  False

13. Brining solutions with high salt concentrations:

• a)  can make meat too salty for some.
• b)  are suitable for short brining times.
• c)  can increase the meat’s juiciness and flavor with just a quick soaking.
• d)  all of the above.

14. After brining, air-drying poultry in the refrigerator helps to:

• a)  age the meat.
• b)  obtain a crispier skin during cooking.
• c)  allows the brine to penetrate the tissue even further.

15. Brining is most suitable for meat that:

• a)  is lean and mild.
• b)  contains lots of marbling and fat.
• c)  has bold flavor.

16. Once meat is submerged in a brine, it should be stored:

• a)  at room temperature.
• b)  in the refrigerator.
• c)  in the freezer.

17. The amount of sugar in a brine should exceed the amount of salt.

• a)  True
• b)  False

18. What should the temperature of a brine be before adding the meat?

• a)  Warm.
• b)  Room temperature.
• c)  Cold.

19. Any salt, with the exception of sea salt, can be used in a brine.

• a)  True
• b)  False

20. A low-salt brine will contain about 2 tablespoons (30 grams) of table salt per liter or quart of water.

• a)  True
• b)  False

21. Brining solutions can be salvaged and used more than once.

• a)  True
• b)  False

22. All salts contain the same concentration when measured by volume or weight.

• a)  True
• b)  False

23. Brines can be personalized by adding a variety of mirepoix or liquids.

• a)  True
• b)  False

24. Brining is one of the best techniques to season meats topically.

• a)  True
• b)  False