from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Water saturated with or containing large amounts of a salt, especially sodium chloride.
- n. The water of a sea or an ocean.
- n. A large body of salt water.
- n. Salt water used for preserving and pickling foods.
- transitive v. To immerse, preserve, or pickle in salt water.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. salt water; water saturated or strongly impregnated with salt; a salt-and-water solution for pickling
- n. the sea or ocean; the water of the sea
- v. To preserve food in a salt solution.
from the GNU version of the Collaborative International Dictionary of English
- n. Water saturated or strongly impregnated with salt; pickle; hence, any strong saline solution; also, the saline residue or strong mother liquor resulting from the evaporation of natural or artificial waters.
- n. The ocean; the water of an ocean, sea, or salt lake.
- n. Tears; -- so called from their saltness.
- transitive v. To steep or saturate in brine.
- transitive v. To sprinkle with salt or brine.
from The Century Dictionary and Cyclopedia
- To steep in brine, as corn, in order to prevent smut.
- To mix salt with; make briny: as, to brine hay.
- To bring: as, to brine it hither.
- n. Water saturated or strongly impregnated with salt, like the water of the ocean; salt water.
- n. The sea as a body of salt water; the ocean.
- n. Tears.
- n. The eyebrow.
- n. In refriger., a solution of alkaline salts in water, which has a solidifying point below the temperature at which the solution is to be used.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. water containing salts
- v. soak in brine
- n. a strong solution of salt and water used for pickling
Canned green jackfruit in brine is the young and unripe version of this world's largest fruit, and what you want for this recipe (not the ripe kind you see in with the canned fruit!).
The chicken is soaked in brine for extra juiciness and de-boned for easy eating.
I just find that many of these wines pick up a certain freshness and brine from the sea air they grow so close to, which just naturally well with raw fish.
I'd say soaking the meat in brine overnight at a minimum.
He also said the rule of thumb for brine is keep adding salt until you can float an egg in it. interesting!
Keep the ferment submerged in brine, adding more if it evaporates.
Breast the duck, slice the breasts into 1 slices, soak them in brine for a while.
Grape leaves in brine are fairly easy to find, frozen whole leaves (a better substitute) harder, but with some ingenuity you might discover a source for fresh ones in your own neighborhood.
What I wound up doing with the chicken was brining it for two hours in brine with bay leaves and a piece of star anise, then taking it out, filling the cavity with roasted garlic and one and a half preserved lemons, sliding the interior fat and some more roasted garlic under the breast skin, rubbing the outside with the oil from the lemons, and dusting it with thyme, ground pepper, and sweet paprika.
Bee - I'm with you, capers in brine aren't my favorite (although soaking them helps).
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