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Brining – Food processing by treating with brine or salt; Ceviche – Dish of marinated raw seafood; Charcuterie – Branch of cooking of prepared meat products, primarily from pork; Cured fish – Fish subjected to fermentation, pickling or smoking; Curing salt – Salt used in food preservation
Kalamata olives stand out for their exceptionally rich, salty and fruity flavor—the latter of which is owed to the inclusion of red or white wine vinegar during the brining and fermentation process.
The traditional method of curing is to put the olives into two-metre-deep (6.6 ft) vats with weights on the top and brine circulating. The weights tenderize the olives. They are then stored in brine. The more commercial method is to use pressure vats, but this does not produce such a nice texture of olive. This is a firm, salty olive.
The pickles are often sweet, salty, and/or spicy and preserved in sweetened solutions or oil. [ 16 ] China is home to a huge variety of pickled vegetables, including radish , baicai (Chinese cabbage, notably suan cai , pao cai , and Tianjin preserved vegetable ), zha cai , chili pepper (e.g. duo jiao ), and cucumbers , among many others.
If you leave meat in the brine too long, it can definitely get too salty. Sometimes, you can fix it by soaking the meat in cold water to draw out the excess salt, but it doesn’t always work.
Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
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