Brining question
Barry wrote:
> I notice that most brines call to be heated to boil then to simmer.
> Is this required for all Brines?
I don't normally boil or even heat a brine that I'm mixing.
The only purpose for heating would be to facilitate dissolving
the salt and/or sugar, which is only an issue when making a saturated
solution.
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Reg email: RegForte (at) (that free MS email service) (dot) com
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