The equation shown in this video is based on "the baker's percentage," a common system used for scaling ingredients in professional kitchens. I have a video that explains the bakers percentage in more depth, but the basic idea is, you use the main ingredient of a recipe, set that ingredient to 100%, and scale everything accordingly. This allows professional cooks to scale recipes up and down quickly, and recognize ratios in recipes.
The movement of the sodium and chloride ions into the meat is not happening through osmotic pressure but through simple diffusion. As the the salt gradient moves from an area of higher concentration to that of a lower concentration, an equilibrium (within a few parts per million) will be achieved. It's actually an extremely precise way to approach the brining process.
thank you for the good explanation. The one thing I don't get is the problem with PPM: % is basically "parts per hundred", PPM is a multiple of it. You just have to "move" the decimal point on the salinity meter to get the readout in %. One PPM is the 10^-6th part, a % is the 10^-2nd part, so just forget about the 4 trailing zeros and you get the readout in percent and can use any desired amount of water. Not more complicated than what you advised but IMO a bit more forgiving.
Hi Jacob--thank you for your awesome videos! I had one question about a calculation you use. Could you help me out? If I remember back to my college General Chemistry courses, I thought a percent weight-by-weight calculation was as follows: [mass solute/mass of SOLUTION x 100 = % by mass of solute]. So, for a 5% salt solution, wouldn't we want 50g salt per 950g of water (and thus 1000g of solution total)?
I don't understand how ions moving into a protein isn't caused by diffusion. My understanding of osmosis is that it deals specifically with the movement of water, whereas here, we're discussing the movement of sodium and chloride ions. I know we're just splitting hairs, but it sounds like you know what you talking about. I'm not asserting that sodium and chloride actually pass through cell membranes, but instead diffuse into the muscle fibers, accumulating on the protein filament's surface.
I've brined a whole pig before, but only using the gradient method. An equilibrium brine would take a very long time for a whole hog. If I had to guess, maybe 7-10 days. If you use a 5% gradient brine, 24 hours or brining plus another 12-24 hours of rest should do the trick. Let me know how it turns out.
Please guide what concentration of salt and sugar in water juice of being preserved mangoes can be used to preserve raw green mango slices as pickle. This recepie is in use from more than half century but the ratio of salt sugar remained secret with grand mothers late. The mango slices retained their color and crisp texture for more than year.
Holy crap that was awesome! So if I had a 70lb dressed whole hog, how much of each would I use for an equilibrium brine? I figure it would be best because of the varying thickness of meat. I don't know how to calculate the percentage of bone though, would it still be 40%? Also, in your opinion, how long would it take to brine something like that? I just got one of those large Semi-Pro La Caja China roasting boxes and am planning to roast the pig this Saturday or Sunday!
Jacob, Jacob, Jacob, Why would ya wanna go through all of that "equilibrium" thing when 'gradient" will work okay-to-well ... especially since resting the product is necessary when using the "equilibrium" method, anyway? Since .................. any amount of brine processing is good (unless over brined), is it really -that- important to get the brine process diffusion exact? tnx, Chuck
Just to be clear, equilibrium brined meat doesn't need to be rested since the salt is already evenly distributed throughout the product. With that said, equilibrium brining is more trouble than it's worth (in my opinion), and I still use gradient brining at home and the restaurant. However, I wanted to make people aware of the various approaches, so they could decide which method works best for them.
Jacob Burton Got it. 'm just a home cooking hobby dude, with a love of food and an enjoyment for cooking. And, again, I do like your videos (I intend on watching all of them) ... and thanks for your quick response. Chuck
Jacob Burton im glad you included it, your channel is called food 'science' not 'food religion'. keep up the math and science part of it. im actually gonna use this method for some experiments, thanks.
Hi Jacob, Love your videos. Question on the brining time vs. resting time. I'm guessing you take the product out of the brine because it's soaked up the total amount of salt you want in the final product and then the rest is because it needs time to disperse. If that's the case, why not just use a lower salinity brine for the entire time? Thanks!
kidcharlemagne Yep, you're absolutely correct. And you can use a lower salinity brine and go for a longer time; that's pretty much the equilibrium approach in a nut-shell. I actually prefer using a 5% gradient brine for most things because equilibrium just takes too damn long, but there are lots of different approaches available to you.
Why is it necessary to use a salinity meter for equilibrium brining? If you measure correctly, and brine for a long enough period of time, won't your finished product be the desired salinity?
Ah... muscle surface. How did the idea of the salt simply physically sticking to the meat in the nooks and crannies not cross my mind? I feel like a dope! Regardless of the mechanism, I like the idea of this method as a home cook, where it is easier for me to simply dunk my food in a brine and forget about the time. I'm definitely going to be utilizing it.
Probably around 15-20 liters total depending on the size of you container. Just enough water to completely submerge the chicken. By the weight of the water, use 5% salt, 3% sugar, and 0.5% baking soda. Good luck.
(Water Weight+(Food Weight - Bone Weight)+ Salt Weight) * Finished Salinity = Salt Weight Water Mass = 100g Food Mass = 166.67g (100g +(166.67g - 66.67g) + x) *.01 = x (200g+x)(.01)=x 2=x-.01x 2=.99x X=2.02
So wrong. Salinity is the percentage of salt in the solution, not the mass of salt divided by the mass of solvent. Desired Brine Salinity x (Water Weight + Salt Weight) = Salt Weight Water Mass=1000 (.05)(1000+x)=x 50 + .05x= x 50=.95x 52.63=x You're using 4.99% less salt than you should be.
just amazing. You made things so much EASYYYYYY to understand. Thanks a Tonne
The equation shown in this video is based on "the baker's percentage," a common system used for scaling ingredients in professional kitchens. I have a video that explains the bakers percentage in more depth, but the basic idea is, you use the main ingredient of a recipe, set that ingredient to 100%, and scale everything accordingly. This allows professional cooks to scale recipes up and down quickly, and recognize ratios in recipes.
That's a really good way of viewing the salt reading. Wish I had thought to put that in the video.
The movement of the sodium and chloride ions into the meat is not happening through osmotic pressure but through simple diffusion. As the the salt gradient moves from an area of higher concentration to that of a lower concentration, an equilibrium (within a few parts per million) will be achieved. It's actually an extremely precise way to approach the brining process.
This a great video series! I think this title should include "Part 3 of 4" it will make it easier to find.
thank you for the good explanation. The one thing I don't get is the problem with PPM: % is basically "parts per hundred", PPM is a multiple of it. You just have to "move" the decimal point on the salinity meter to get the readout in %. One PPM is the 10^-6th part, a % is the 10^-2nd part, so just forget about the 4 trailing zeros and you get the readout in percent and can use any desired amount of water.
Not more complicated than what you advised but IMO a bit more forgiving.
How would you caltuteif the mass of water would be different ! please reply!
Hi Jacob--thank you for your awesome videos! I had one question about a calculation you use. Could you help me out? If I remember back to my college General Chemistry courses, I thought a percent weight-by-weight calculation was as follows: [mass solute/mass of SOLUTION x 100 = % by mass of solute]. So, for a 5% salt solution, wouldn't we want 50g salt per 950g of water (and thus 1000g of solution total)?
Thank you! How much time should I let product sit in brine? Let's take three fillets of fish at 2L at 5% salt how long should they sit in the brine?
Thank you for this video this is a very informative series.
I don't understand how ions moving into a protein isn't caused by diffusion. My understanding of osmosis is that it deals specifically with the movement of water, whereas here, we're discussing the movement of sodium and chloride ions. I know we're just splitting hairs, but it sounds like you know what you talking about. I'm not asserting that sodium and chloride actually pass through cell membranes, but instead diffuse into the muscle fibers, accumulating on the protein filament's surface.
I’m a little confused. You said you add 1% of the combined meat and water weight for a 1% equilibrium brine, shouldn’t you add 2% salt for a 1% brine?
Yes can anyone answer this
@@chrisc4867his final salt content averages to about a 2% brine.
How does one calculate the weight of a bone in a ham?
Great video series. What Salinity Tester do you recommend? I purchased one on eBay only to find out that the unit's ppm range was too low (0-5000ppm).
How long we brine ?? You can take short cut by adding more salt
One question so did the chicken ever reproduce and if so how many times did it multiply by?
I've brined a whole pig before, but only using the gradient method. An equilibrium brine would take a very long time for a whole hog. If I had to guess, maybe 7-10 days. If you use a 5% gradient brine, 24 hours or brining plus another 12-24 hours of rest should do the trick. Let me know how it turns out.
Please guide what concentration of salt and sugar in water juice of being preserved mangoes can be used to preserve raw green mango slices as pickle. This recepie is in use from more than half century but the ratio of salt sugar remained secret with grand mothers late. The mango slices retained their color and crisp texture for more than year.
I gotcha. Thanks for the response. Looking forward to more learning!
What software did you use for this video series?
Clear as mud, thank you.
Holy crap that was awesome! So if I had a 70lb dressed whole hog, how much of each would I use for an equilibrium brine? I figure it would be best because of the varying thickness of meat. I don't know how to calculate the percentage of bone though, would it still be 40%? Also, in your opinion, how long would it take to brine something like that? I just got one of those large Semi-Pro La Caja China roasting boxes and am planning to roast the pig this Saturday or Sunday!
Make a desired salinity chart for different meat!
Jacob, Jacob, Jacob,
Why would ya wanna go through all of that "equilibrium" thing when 'gradient" will work okay-to-well ... especially since resting the product is necessary when using the "equilibrium" method, anyway?
Since .................. any amount of brine processing is good (unless over brined), is it really -that- important to get the brine process diffusion exact?
tnx,
Chuck
Just to be clear, equilibrium brined meat doesn't need to be rested since the salt is already evenly distributed throughout the product. With that said, equilibrium brining is more trouble than it's worth (in my opinion), and I still use gradient brining at home and the restaurant. However, I wanted to make people aware of the various approaches, so they could decide which method works best for them.
Jacob Burton
Got it.
'm just a home cooking hobby dude, with a love of food and an enjoyment for cooking.
And, again, I do like your videos (I intend on watching all of them) ... and thanks for your quick response. Chuck
Jacob Burton im glad you included it, your channel is called food 'science' not 'food religion'. keep up the math and science part of it. im actually gonna use this method for some experiments, thanks.
Hi Jacob,
Love your videos. Question on the brining time vs. resting time. I'm guessing you take the product out of the brine because it's soaked up the total amount of salt you want in the final product and then the rest is because it needs time to disperse. If that's the case, why not just use a lower salinity brine for the entire time? Thanks!
kidcharlemagne Yep, you're absolutely correct. And you can use a lower salinity brine and go for a longer time; that's pretty much the equilibrium approach in a nut-shell. I actually prefer using a 5% gradient brine for most things because equilibrium just takes too damn long, but there are lots of different approaches available to you.
Why is it necessary to use a salinity meter for equilibrium brining? If you measure correctly, and brine for a long enough period of time, won't your finished product be the desired salinity?
In theory yes, but a salinity meter lets you know when the diffusion is complete.
Ah... muscle surface. How did the idea of the salt simply physically sticking to the meat in the nooks and crannies not cross my mind? I feel like a dope!
Regardless of the mechanism, I like the idea of this method as a home cook, where it is easier for me to simply dunk my food in a brine and forget about the time. I'm definitely going to be utilizing it.
Plz tell me how much brine wait for 5kg chicken
Probably around 15-20 liters total depending on the size of you container. Just enough water to completely submerge the chicken. By the weight of the water, use 5% salt, 3% sugar, and 0.5% baking soda. Good luck.
desired brine salinity x water weight = salt weight.....or add salt to taste
Great culinary science!
(Water Weight+(Food Weight - Bone Weight)+ Salt Weight) * Finished Salinity = Salt Weight
Water Mass = 100g Food Mass = 166.67g
(100g +(166.67g - 66.67g) + x) *.01 = x
(200g+x)(.01)=x
2=x-.01x
2=.99x
X=2.02
And please use METRIC SYSTEM only. Its easy to understand GRAMS AND KG
Apple Keynote.
So wrong. Salinity is the percentage of salt in the solution, not the mass of salt divided by the mass of solvent. Desired Brine Salinity x (Water Weight + Salt Weight) = Salt Weight
Water Mass=1000
(.05)(1000+x)=x
50 + .05x= x
50=.95x
52.63=x
You're using 4.99% less salt than you should be.
-_- just basic high school math.
He lost me at Jacob..jaja
@JacobBurton 0.5% kinda low. Up to 2% final solution okay