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Brine - How to PDF Print E-mail
Written by Gloria   
Saturday, 21 February 2009 01:00
To brine:
Dissolved salt, used for liquid salted foods. Brine for covering: usually covered with dry salt.
Oxalmi: brine for marinades with vinegar or wine and condiments. Infused Brine: intramuscular or arterial infusion usually for salting pork.
 

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Everywhere are cafes around Bremen during spring and summer

Everywhere are cafes around Bremen during spring and summer