Brine

Question

Hi

Making a brine seems to me a bit laborious, what whith boiling a salt and sugar solution and then cooling it. I have made many a brine dissolving sugar and salt with a stick blender with perfect results. I assume you might say the stick blender could be contaminated to which I would reply: just run it in boiling water for a little while. Any other reasons why this might not be a good idea?

Best wishes

Hermann

omgitsjulian · Answer

This not advice, and even if you took it - prolly not the best of ideas. But unless i'm gifting, brine or simple to someone, i'm just blending until dissolved. No boiling, no vodka, no star san etc.. I DO keep everything in the fridge however.

I feel i can count the amount of times i've run into mold in. and have not gotten sick or made a stinky face - ever.

Top shelf is my pickled collection and bottom is my simple syrups.

nicholas.gavin · Answer

Hey Herman, I've been wondering that too for some time now. I was taught that way in culinary school and over the years I moved away from that. I think there is a hard dividing line that has to be made though, is it for  shelf-stable canning or is it a brine for the purpose of seasoning. Similar but very different. But I'm assuming thought you're talking about meat.