Definitions

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • adj. (used especially of meats) preserved in salt

Etymologies

Sorry, no etymologies found.

Examples

  • The slow poaching, bourbon-honey glaze, and baking work well for store-bought brine-cured ham as well.

    One Big Table

  • We can get a wide variety of local, dry-cured ham but no brine-cured.

    At My Table

  • Brine-cured as in “brine-cured olives”: Soaked or preserved in brine, a water mixture saturated with salt.

    The UltraMetabolism Cookbook

  • I added the following to the pasta in the given amounts, but you can add according to your taste preference: 1 c. finely shredded red-leaf lettuce, 2 diced fresh Roma tomatoes, 6 sun-dried tomatoes that have been snipped, chiffonade of 3 large leaves of fresh basil, ½ c. diced mozzarella cheese, ½ c. brine-cured olives sliced in half, and about 2-3 Tbsp. grated Parmesan cheese.

    Mediterranean Penne Pasta Salad - When Pasta Primps

  • Pork frogs (frog-shaped, brine-cured pork rind) are commonly used as trailers on bass jigs.

    25 Tips for Tackle

  • These first cheeses may have resembled modern brine-cured feta, which is still an important cheese type in the eastern Mediterranean and the Balkans.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Memphis-style chile, brine-cured roast turkey on succotash, individual collard green pies, pulled pork buns with mustard slaw, pepper jack cornbread and-yes-Goo Goo Clusters.

    Playbill.com : News

  • POLISH DILL PICKLE SOUP • 4 dill pickles (brine-cured if possible) • 2 tablespoons flour • 2 tablespoons butter • 4 cups beef or chicken

    WN.com - Articles related to The BMI brouhaha: is America really getting fatter?

  • Feta's a sheep and goat's milk, brine-cured (salt water) cheese with a strong, salty flavor that contains slightly less fat (about 6 grams per ounce) than other cheeses.

    DailyHerald.com > News

  • Corned beef, like grits and condensed milk and instant coffee and canned sardines, is a staple of these islands and has been since the 18th century, when brine-cured meat travelled here aboard ships belonging to the British crown.

    The Chronicle Herald - Maintenance Feed

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