{"id":2753,"date":"2020-10-07T14:19:18","date_gmt":"2020-10-07T13:19:18","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2753"},"modified":"2020-10-07T14:22:36","modified_gmt":"2020-10-07T13:22:36","slug":"difference-between-curing-brining-marinades","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/difference-between-curing-brining-marinades\/","title":{"rendered":"DIFFERENCE BETWEEN CURING BRINING MARINADES"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2753\" class=\"elementor elementor-2753\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1381c57 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1381c57\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e1620fd\" data-id=\"e1620fd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3014d9d elementor-widget elementor-widget-image\" data-id=\"3014d9d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"236\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/marinades.jpg\" class=\"attachment-large size-large wp-image-2743\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b2a8028 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b2a8028\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6f4ebe7\" data-id=\"6f4ebe7\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d7496a1 elementor-widget elementor-widget-text-editor\" data-id=\"d7496a1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong>DIFFERENCE BETWEEN CURING, BRINING AND MARINADES<\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>BRINE\/BRINING<\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>Brine is a solution of salt &amp; water &amp; used to soak food in a liquid solution.<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">When you\u00a0brine meat, it is to make the meat juicier, rather than imparting flavor to it. That means its ideal for meat that might otherwise dry out, like turkey or chicken.<\/span><\/li><li><span style=\"color: #000000;\">The way you brine something is by soaking it in a solution of salt water. You can add other things in there too, like spices or sugar, but its the salt that&#8217;s doing all the work.<\/span><\/li><li><span style=\"color: #000000;\">Basically, the process of osmosis helps the liquid be absorbed into the meat, making for juicier bites.<\/span><\/li><li><span style=\"color: #000000;\">The downfall of brining is that it can also dilute the natural taste of the meat\u2014the water in there replaces the juices that might be in the turkey or chicken, and so some chefs prefer not to use it.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>MARINADES<\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>A seasoned liquid in which foods such as meat, fish and vegetables are soaked (marinated) in order to absorb flavor and in some instances to be tenderized.<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">While brining is for moisture, marinating is for flavor.\u00a0<a style=\"color: #000000;\" href=\"https:\/\/www.myrecipes.com\/how-to\/marinating-guide\">Marinades<\/a>typically contain acid, which helps break down the protein and helps infuse the meat with the flavors that you have going in your marinade, whether that&#8217;s herbs or spices or some other source.<\/span><\/li><li><span style=\"color: #000000;\">For most at-home applications, marinades are a great way to infuse flavor into meat.<\/span><\/li><li><span style=\"color: #000000;\">But be careful not to leave the meat for too long, or the acid in the marinade will start to break down the protein further than you want, and you&#8217;ll end up with some not-so-texturally-pleasant mushiness. You should refrigerate meat while its marinating, also.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>CURING<\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>Curing is a process to preserve &amp; flavor the ingredients or products, it may be raw &amp; semi cooked.<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Like brining, the main ingredient in curing a piece of meat is salt. But unlike brining, you don&#8217;t cure meat to lock in moisture, you cure meat as a way to keep it.<\/span><\/li><li><span style=\"color: #000000;\">Packing meat in salt is a way to preserve it by drawing out the moisture from the meat, preventing the meat from spoiling due to bacteria growth.<\/span><\/li><li><span style=\"color: #000000;\">Meat can be cooked after you cure it or, in some applications, like\u00a0<a style=\"color: #000000;\" href=\"https:\/\/www.myrecipes.com\/recipe\/lemon-dill-gravlax-citrus-creme-fraiche\">gravlax<\/a>, the meat can actually be eaten after curing it, since the curing serves as a way of &#8220;cooking&#8221; the food.<\/span><\/li><li><span style=\"color: #000000;\">Curing is also sometimes called &#8220;dry brining,&#8221; and brining is sometimes called &#8220;wet curing,&#8221; just to make things even more confusing. But brining is what most home cooks are going to be doing more regularly, and curing is a technique often used for more specific applications<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>DIFFERENCE BETWEEN CURING, BRINING AND MARINADES BRINE\/BRINING Brine is a solution of salt &amp; water &amp; used to soak food in a liquid solution. When you\u00a0brine meat, it is to make the meat juicier, rather than imparting flavor to it. That means its ideal for meat that might otherwise dry out, like turkey or chicken. 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