Brine! vs FermentApp

Brine! - The Brining Calculator Finally an easy way to calculate your brining recipe. Do you brine your meat, poultry, fish and seafood? You should! Brining makes your meal juicier, tender and more flavourful! Brining will improve your perfect thanksgiving turkey just as easily as your BBQ meat. Are you unsure how exactly you should brine your produce? Or deterred by complicated percentages and procedures? Then you need this app! Recipes, background knowledge and calculators: "Brine!" includes everything you need to master your brining game! Equilibrium brining, wet gradient brining or dry brining, it's all in the app so that you can use your favourite technique. KEY FEATURES: • CUSTOM RECIPES for Fish fillet, shrimps, chicken, duck and turkey as well as pork and beef. Your favourite meat isn't listed? No worries: You can easily adapt an existing recipe! • CALCULATORS EVERYWHERE: Your thanksgiving turkey is heavier than in the recipe? Somebody invited the neighbours to your BBQ? When it comes to brining, these things make a huge difference! We include calculators everywhere so you don't have to worry about it. • YOU'RE THE EXPERT? Use the custom calculator to use your own preferred final salt concentrations in your food. • BACKGROUND KNOW-HOW: What brining process should I use for what meat? What final salt concentration? How much salt should I use, and should I add sugar or curing salt? These and more questions about processes and principles are answered and bring you up to speed quickly. • BRINING TECHNIQUES: Equilibrium brining, wet gradient bringing and dry brining are the three important techniques in brining. Which one is best? It depends! Because each process has ist own advantages, we let you decide. Switch between techniques easily! WHY BRINE BEFORE COOKING? When brining, salt (and sometimes sugar and curing salt) penetrates into the meat before cooking. This has multiple desired effects: • JUICIER PRODUCE: Brining before cooking makes meat, poultry, fish and seafood juicier. Even after cooking is finished, the brined food will retain more moisture. • FLAVOUR: The brining mixture slowly enters the produce through osmosis. During the cooking process, it becomes evenly distributed throughout the produce and enhances ist taste! • SURFACE TEXTURE: You're aiming for a beautifully brown and flavourful bark? Brining, especially dry brining, will help you! Through the high salt concentration, the outer protein layer partially brakes down, encouraging a quicker Maillard reaction. Wonderful flavours and a bite to match! All the brining knowledge you need - summarized in one compact app with custom calculators. DOWNLOAD "Brine!" NOW! App content in English only. We are always excited to hear from you! If you have any feedback, questions, or concerns, please contact us at app@tastelab.ch.

Hands-on crash course for homemade Ferments & Pickles. FermentApp is the ultimate app to learn fermentation and pickling techniques from scratch and at your own pace: - 10 lessons with all the theory on veggie lactofermentation fundamentals, beautifully illustrated. You can also listen to the lessons while doing other stuff as they're also available in audio format. More than two hours of fun and rigorous content. - 16 guided recipes, step by step, with alerts and notifications that will guide you through the whole process. Recipes are in order of difficulty, so we'll start with easy recipes and we'll end up making our own kimchi, our graduation recipe. All the recipes are vegan or have a vegan option. And with more recipes coming soon! All the content is available in English and Spanish. Lesson index: 1. Course introduction 2. Why fermenting? 3. Fermentation technique 4. Pickling technique 5. Hygiene and cleanliness 6. Best practices 7. Problem solving 8. Recommended tools 9. Fermentation decalog 10. Bibliography and references Recipe index (more recipes will be published in the next months): 1. Quick pickles 2. Sauerkraut 3. Avocado pickles 4. Sourdough 5. Preserved lemons 6. Red sauerkraut 7. Vietnamese pickles 8. Sima 9. Ginger bug 10. Giardiniera (Chicago Style) 11. Fermented salsa 12. Tepache 13. Fermented mustard 14. Kvass 15. Ginger ale 16. Kimchi FUTURE PLANS This course, like our ferments, is alive! Here is the open roadmap for the app. If you have any suggestion, we want to hear from you: - Continuous lesson updates and additional content. - New seasonal and extra recipes included in the course. - Newsletter service for FermentApp users. - Optional expansion packs with new courses covering specific topics: koji, vinegars, milk, vegan cheeses, regional ferments and pickles, drinks... - Collaborations with chefs and experts to cover new content tracks. - User profile and community tools. - Recipe customisation to create your own variants. - Personal cookbooks: create and publish your own recipes.