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Some 120,000 pounds of cheese - about a third of the day's production - can be brined at one time.
We did brine some turkeys last week and they were ultra juicy.
I brined the scallops and hazelnuts in water, salt, sugar, and liquid smoke.
Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight.
You might have tried brining a turkey, but other meats benefit from a soak in a salt-sugar liquid too.
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