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Food » rec.food.preserving » mother brine
| mother brine [message #64574] |
So, 17 April 2005 05:21 |
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On Dec 21, 1996, the organizer of rec.food. preserving faq, asked the
following question to a commercial pickle maker
"Can you culture a mother brine, like you do vinegar? What
are the best conditions, temperature, light... can you buy an
innoculum?"
It has been almost 9 years, since that question was put up, has there
been an answer from anywhere?
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| Re: mother brine [message #64580 ] |
So, 17 April 2005 18:27 |
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aqadus [at] gmail.com wrote:
> On Dec 21, 1996, the organizer of rec.food. preserving faq, asked the
> following question to a commercial pickle maker
> "Can you culture a mother brine, like you do vinegar? What
> are the best conditions, temperature, light... can you buy an
> innoculum?"
> It has been almost 9 years, since that question was put up, has there
> been an answer from anywhere?
because cuke season and san francisco summer don't usually coincide, i
do that all the time. well every calendar summer, anyway.
if there's a set of warm enough days i just save a few tablespoons of
brine from one batch to the next; if not, i get a jar of natural
salt-brined pickles -brand-name, bubbe's or the equivalent- and use the
brine from the jar as a starter.
keeps in the fridge fine.
b/
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| Re: mother brine [message #64582 ] |
So, 17 April 2005 19:20 |
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"Brian Mailman" <bmailman [at] sfo.invalid> wrote in message
news:11653ivpshc2m8a [at] news.supernews.com...
> aqadus [at] gmail.com wrote:
>
>> On Dec 21, 1996, the organizer of rec.food. preserving faq, asked the
>> following question to a commercial pickle maker
>> "Can you culture a mother brine, like you do vinegar? What
>> are the best conditions, temperature, light... can you buy an
>> innoculum?"
>> It has been almost 9 years, since that question was put up, has there
>> been an answer from anywhere?
>
> because cuke season and san francisco summer don't usually coincide, i do
> that all the time. well every calendar summer, anyway.
>
> if there's a set of warm enough days i just save a few tablespoons of
> brine from one batch to the next; if not, i get a jar of natural
> salt-brined pickles -brand-name, bubbe's or the equivalent- and use the
> brine from the jar as a starter.
>
> keeps in the fridge fine.
The idea that a brine needs some kind of starter is totally new to me.
Please can someone either explain it or tell me where to find out about
this. I want to make corned beef and I assume this is made with a brine?
Sorry if it is a stupid question but it is very new to me
Ophelia
Scotland
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| Re: mother brine [message #64584 ] |
So, 17 April 2005 21:52 |
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Ophelia wrote:
> The idea that a brine needs some kind of starter is totally new to me.
uh, no... generally it doesn't. s/he was asking about a -fermenting-
brine for pickling cucumbers; and i was saying it's generally too cool
here in the calender summers to get one going and that i use a bit from
the previous batch to kickstart the current one.
> Please can someone either explain it or tell me where to find out about
> this. I want to make corned beef and I assume this is made with a brine?
> Sorry if it is a stupid question but it is very new to me
see my meesage posted yesterday with the header 'making corned beef
from scratch'
corned beast does not need to ferment.
b/
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| Re: mother brine [message #64585 ] |
So, 17 April 2005 22:32 |
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"Brian Mailman" <bmailman [at] sfo.invalid> wrote in message
news:1165fkdsvp9kl29 [at] news.supernews.com...
> Ophelia wrote:
>
>> The idea that a brine needs some kind of starter is totally new to me.
>
> uh, no... generally it doesn't. s/he was asking about a -fermenting-
> brine for pickling cucumbers; and i was saying it's generally too cool
> here in the calender summers to get one going and that i use a bit from
> the previous batch to kickstart the current one.
>
>> Please can someone either explain it or tell me where to find out about
>> this. I want to make corned beef and I assume this is made with a
>> brine? Sorry if it is a stupid question but it is very new to me
>
> see my meesage posted yesterday with the header 'making corned beef from
> scratch'
>
> corned beast does not need to ferment.
Thank you very much Brian. ... and no... I never saw anything about making
corned beef:(
Ok I searched and have found it:))
Thank you
O
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| Re: mother brine [message #64587 ] |
Mo, 18 April 2005 02:39 |
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Ophelia wrote:
>> see my meesage posted yesterday with the header 'making corned beef from
>> scratch'
>>
>> corned beast does not need to ferment.
>
> Thank you very much Brian. ... and no... I never saw anything about making
> corned beef:(
> Ok I searched and have found it:))
> Thank you
np, any further questions just ask--meat/sausage making isn't my
particular forte, but there's those here have it.
b/
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| Re: mother brine [message #64591 ] |
Mo, 18 April 2005 09:15 |
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"Brian Mailman" <bmailman [at] sfo.invalid> wrote in message
news:11660dtciade5e4 [at] news.supernews.com...
> Ophelia wrote:
>
>>> see my meesage posted yesterday with the header 'making corned beef
>>> from scratch'
>>>
>>> corned beast does not need to ferment.
>>
>> Thank you very much Brian. ... and no... I never saw anything about
>> making corned beef:(
>
>> Ok I searched and have found it:))
>> Thank you
>
> np, any further questions just ask--meat/sausage making isn't my
> particular forte, but there's those here have it.
Thank you:))
O
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| Re: mother brine [message #65290 ] |
Mo, 18 April 2005 16:22 |
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Brian Mailman wrote:
>
> aqadus [at] gmail.com wrote:
>
> > On Dec 21, 1996, the organizer of rec.food. preserving faq, asked the
> > following question to a commercial pickle maker
> > "Can you culture a mother brine, like you do vinegar? What
> > are the best conditions, temperature, light... can you buy an
> > innoculum?"
> > It has been almost 9 years, since that question was put up, has there
> > been an answer from anywhere?
>
> because cuke season and san francisco summer don't usually coincide, i
> do that all the time. well every calendar summer, anyway.
>
> if there's a set of warm enough days i just save a few tablespoons of
> brine from one batch to the next; if not, i get a jar of natural
> salt-brined pickles -brand-name, bubbe's or the equivalent- and use the
> brine from the jar as a starter.
>
> keeps in the fridge fine.
>
> b/
This is a new way of pickling for me! I've always just followed some
recipe and that was all. Could someone teach me the benefits of a
mother brine as opposed to using fresh? And how it can be stored, etc.
Thanks for your help. I'm always learning from folks here.
Karen
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| Re: mother brine [message #65291 ] |
Mo, 18 April 2005 17:29 |
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mysterious wrote:
> Brian Mailman wrote:
>> because cuke season and san francisco summer don't usually coincide, i
>> do that all the time. well every calendar summer, anyway.
>>
>> if there's a set of warm enough days i just save a few tablespoons of
>> brine from one batch to the next; if not, i get a jar of natural
>> salt-brined pickles -brand-name, bubbe's or the equivalent- and use the
>> brine from the jar as a starter.
>>
>> keeps in the fridge fine.
>>
>> b/
>
> This is a new way of pickling for me! I've always just followed some
> recipe and that was all. Could someone teach me the benefits of a
> mother brine as opposed to using fresh?
i keep saying i only do it this way because our weather from late june
to late august is cool, damp, and gray.... imagine being in the global
north and seeing folks in sweaters, caps, and scarves on the bus... in
august. google on 'san francisco' and 'microclimates'
i've not run into others outside the immediate environs that do it that
way, it's not a standard technique per se, it's just my way of doing it
and all i was doing was answering someone's question about the -possibility-
And how it can be stored, etc.
fridge. all i do is take a couple tablespoons of brine from a jar of
the previous batch and put it into the brine of the current batch to
kickstart it. is all.
if you live in 'regular' summer climate, you shouldn't need to do this.
b/
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| Re: mother brine [message #66086 ] |
Mi, 20 April 2005 14:55 |
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Post removed (X-No-Archive: yes)
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| Re: mother brine [message #66088 ] |
Mi, 20 April 2005 18:20 |
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spotted dick [at] earthlink.net wrote:
> On Mon, 18 Apr 2005 08:29:15 -0700 in
> <1167kighiqg1rcb [at] news.supernews.com>, Brian Mailman
> <bmailman [at] sfo.invalid> graced the world with this thought:
>
>>i keep saying i only do it this way because our weather from late june
>>to late august is cool, damp, and gray.... imagine being in the global
>>north and seeing folks in sweaters, caps, and scarves on the bus... in
>>august. google on 'san francisco' and 'microclimates'
>
> No offense, but although SF is a little cool, they get their share of
> 80+ degree days.
sure, all of 10 times a year at most and rarely during late june to late
august when the pickling cukes are cheapest. ok, mid-august at the
earliest, it's been warming up quicker the last couple years. i'm not
talking about the east bay, the peninsula, i'm talking about the city
itself. that's why i said 'microclimates'
You sound like SF moved to British Columbia. That is,
> unless you're talking about a different SF than I live near.
near isn't in. sure, it gets to 90s and triple-digits even as close as
concord/walnut creek but here it's maybe mid-60s and then only for a few
hours.
b/
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| Re: mother brine [message #66091 ] |
Do, 21 April 2005 07:14 |
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Thanks for the tip. I also have the weather problem, though on the
opposite end. Temp here in Lahore (Pakistan) shall be soon 100 to 118
till September. So I am looking for an early take off of the
lactobacilli.
Though I could'nt find natural salt brined pickle in our supermarket.
All of them had some vinegar in them. So I just put a few cucumbers and
a green chilly in a glass of brine, and am observing them, Brine is
cloudy after 24 hrs, During day i put them in fridge, and at night they
are out in open. let's see which way it moves
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| Re: mother brine [message #66564 ] |
Do, 21 April 2005 23:08 |
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il 22 Apr 2005 09:13:45 +1300, "Loki" wrote:
> il 16 Apr 2005 20:21:40 -0700, aqadus [at] gmail.com wrote:
>
> > On Dec 21, 1996, the organizer of rec.food. preserving faq, asked the
> > following question to a commercial pickle maker
> > "Can you culture a mother brine, like you do vinegar? What
> > are the best conditions, temperature, light... can you buy an
> > innoculum?"
> > It has been almost 9 years, since that question was put up, has there
> > been an answer from anywhere?
>
> Brining has many different uses. I use brining for pickling walnuts
> or olives. I don't keep old brine for those, in fact, I replace it
> several times. Brine will get weaker when used. I think your method
> is mothering enzymes, not brine per se.
>
> --
> Cheers,
> Loki [ Brevity is the soul of wit. W.Shakespeare ]
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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| Re: mother brine [message #67547 ] |
Fr, 22 April 2005 18:53 |
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aqadus [at] gmail.com wrote:
> Thanks for the tip. I also have the weather problem, though on the
> opposite end. Temp here in Lahore (Pakistan) shall be soon 100 to 118
> till September. So I am looking for an early take off of the
> lactobacilli.
> Though I could'nt find natural salt brined pickle in our supermarket.
> All of them had some vinegar in them. So I just put a few cucumbers and
> a green chilly in a glass of brine, and am observing them, Brine is
> cloudy after 24 hrs, During day i put them in fridge, and at night they
> are out in open. let's see which way it moves
the ratio of salt-to-water should be a scant tablespoon of coarse salt
to one cup -250ml- water.
b/
>
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| Re: mother brine [message #67553 ] |
So, 24 April 2005 21:56 |
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il 16 Apr 2005 20:21:40 -0700, aqadus [at] gmail.com wrote:
> On Dec 21, 1996, the organizer of rec.food. preserving faq, asked the
> following question to a commercial pickle maker
> "Can you culture a mother brine, like you do vinegar? What
> are the best conditions, temperature, light... can you buy an
> innoculum?"
> It has been almost 9 years, since that question was put up, has there
> been an answer from anywhere?
Brining has many different uses. I use brining for pickling walnuts
or olives. I don't keep old brine for those, in fact, I replace it
several times. Brine will get weaker when used by dilution from the
brined objects juices. I think your method is mothering enzymes or
something else, not brine per se.
[i think this is what I meant to send, not the blankish one...]
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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