{"id":1711,"date":"2010-10-31T10:00:32","date_gmt":"2010-10-31T09:00:32","guid":{"rendered":"http:\/\/www.santosgrills.de\/rezepte\/?p=1711"},"modified":"2022-04-26T12:17:32","modified_gmt":"2022-04-26T10:17:32","slug":"3-tipps-fur%c2%b4s-flavor-brining","status":"publish","type":"tipps_und_tricks","link":"https:\/\/www.santosgrills.de\/grill-magazin\/tipps_und_tricks\/3-tipps-fur%c2%b4s-flavor-brining\/","title":{"rendered":"3 Tipps f\u00fcr\u00b4s Flavor Brining"},"content":{"rendered":"<p><strong>Flavor Brining<\/strong> ist eine Methode, die <strong>Fleisch<\/strong> f\u00fcr\u00b4s Grillen noch <strong>zarter<\/strong> und <strong>saftiger<\/strong> werden l\u00e4sst. Nur etwas <strong>Salz<\/strong> und <strong>Wasser<\/strong> zusammensch\u00fctten ergibt aber noch lange keine Brine. Dazu geh\u00f6ren <strong>Gew\u00fcrze<\/strong> wie <strong>Rosmarin<\/strong> und <strong>Pfeffer<\/strong> oder <strong>Zucker<\/strong> und <strong>Honig.<\/strong> Erst die Gew\u00fcrze sorgen f\u00fcr das sp\u00e4tere Aroma. Auch die Art &amp; Weise des Brinings entscheidet \u00fcber den Geschmack. Wie die Grundlage einer echten Brine entsteht, geh\u00f6rt an eine andere Stelle. Hier geht es in erster Linie um <strong>3 Praxistipps zum Brining.<\/strong> Etwa die Frage, wie lange das Grillgut durchziehen muss oder die richtige K\u00fchlung.<\/p>\n<p><strong>Brining-Tipp Nr. 1:<\/strong> Brining \u00e4hnelt dem <strong>Marinieren.<\/strong> Entsprechend h\u00e4ngt die <strong>Zeit,<\/strong> bis das <strong>Grillgut<\/strong> komplett von der Brine <strong>durchzogen<\/strong> ist, von der <strong>Gr\u00f6\u00dfe<\/strong> der einzelnen <strong>St\u00fccke<\/strong> ab. Ein ganzes H\u00e4hnchen muss zwischen<strong> 4 \u2013 8 Stunden durchziehen,<\/strong> Teile nur 1 \u2013 2 Stunden. Wesentlich mehr Zeit nimmt ein kompletter Schweiner\u00fccken in Anspruch, der <strong>bis zu 3 Tagen<\/strong> in der Brine ruhen muss.<\/p>\n<p><strong>Brining-Tipp Nr. 2:<\/strong> Brine &amp; Grillgut m\u00fcssen <strong>k\u00fchl gelagert<\/strong> werden. Die Lake hat beim Flavor Brining <strong>keine<\/strong> ausreichend <strong>antibakterielle Wirkung.<\/strong> Vorm Brining also versichern, dass der Beh\u00e4lter samt Inhalt in den K\u00fchlschrank passt. Die <strong>Lake<\/strong> nach dem Brining<strong> nicht wiederverwenden<\/strong>. Proteine, Fette und andere Fleischr\u00fcckst\u00e4nde machen die Brine aus hygienischer Sicht zum \u201eEinwegprodukt\u201c.<\/p>\n<p><strong>Brining-Tipp Nr. 3<\/strong><em><strong>:<\/strong><\/em> Luftgetrocknetes Gefl\u00fcgel gart mit einer sch\u00f6nen Kruste. Nach dem Brining kann es vorkommen, dass die <strong>Gefl\u00fcgelhaut<\/strong> <strong>nicht kross<\/strong> und <strong>knusprig<\/strong> wird. Ein kleiner <strong>Trick<\/strong> schafft <strong>Abhilfe.<\/strong> Einfach das Gefl\u00fcgel <strong>trocken tupfen<\/strong> und noch f\u00fcr einige Stunden k\u00fchl <strong>\u201elufttrocken\u201c.<\/strong> Auf diese Weise verdunstet oberfl\u00e4chlich Fl\u00fcssigkeit. Beim Grillen entsteht wieder eine sch\u00f6ne Kruste.<\/p>\n","protected":false},"author":1,"featured_media":17795,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false},"tags":[387,215,222],"class_list":["post-1711","tipps_und_tricks","type-tipps_und_tricks","status-publish","has-post-thumbnail","hentry","tag-brining","tag-marinade","tag-rindfleisch","tipps_und_tricks_category-grillwissen"],"acf":[],"_yoast_wpseo_focuskw":"3 Tipps f\u00fcr\u00b4s Flavor Brining","_yoast_wpseo_title":null,"_yoast_wpseo_metadesc":"Was Brining und FLavor Brining ist, haben wir bereits erkl\u00e4rt. Nun m\u00f6chten Wir Euch Drei Tipps f\u00fcr die Praxis beim Flavor Bringing geben!","_yoast_wpseo_linkdex":null,"_yoast_wpseo_content_score":null,"_yoast_wpseo_estimated-reading-time-minutes":"","_yoast_wpseo_wordproof_timestamp":null,"recipeinstructions_7_text":null,"recipeinstructions_7_name":null,"recipeinstructions_4_name":null,"recipeinstructions_4_text":null,"recipeinstructions_5_name":null,"recipeinstructions_5_text":null,"recipeinstructions_6_name":null,"recipeinstructions_6_text":null,"_recipeinstructions_0_text":null,"recipeinstructions_1_name":null,"recipeinstructions_1_text":null,"recipeinstructions_2_name":null,"recipeinstructions_2_text":null,"recipeinstructions_3_name":null,"recipeinstructions_3_text":null,"recipeinstructions_0_name":null,"_recipeinstructions_0_name":null,"recipeinstructions_0_text":null,"recipeinstructions_9_text":null,"recipeinstructions_9_name":null,"recipeinstructions_8_name":null,"recipeinstructions_8_text":null,"recipeinstructions_10_name":null,"recipeinstructions_10_text":null,"recipeinstructions_11_name":null,"recipeinstructions_11_text":null,"recipeinstructions_12_name":null,"recipeinstructions_12_text":null,"recipeinstructions_13_name":null,"recipeinstructions_13_text":null,"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v25.8) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>3 Tipps f\u00fcr\u00b4s Flavor Brining - SANTOS Grill Magazin<\/title>\n<meta name=\"description\" content=\"Was Brining und FLavor Brining ist, haben wir bereits erkl\u00e4rt. 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