Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Liquid cures are accomplished through the submersion of the food in brine, an intense solution of water combined with salt and sometimes a sweetener and some spice. The product to be cured is submerged for a time that can range from an hour to several months, depending on the size of the product and the desired result.