Hi, I've started brining my fish and meat more often and it gives great results. But I'm wondering why the amount of brine prescribed in many recipes is so large compared to the amount of protein that's going in the brine? For example the salmon miu cuit requires 1.6 liter of brine vs 400g of salmon. Feels a bit of waste to me. I'm sure you guys at Chefsteps have thought of all this in great detail, so am curious to know.
Thanks Robert
