Nitrite salt is very different throughout the globe and can be quite toxic … I know this channel is aimed at professionals, but it would still be nice to have a safety disclaimer
@ Almost every cured meat including bacon and most sausages include nitrite salts. It’s the the concentration that matters. Sadly there is no standard and the North American curing products tend to be much more potent than most EU equivalents. If you take a EU recipe and use American curing salt, you are going to the hospital. The carcinogens will also settle at the bottom of your container, so you better mix the contents before each use.
@@philipp594 Sure I appreciate that, it was more that if the purpose is purely cosmetic (i.e. preventing browning/oxidation during sous vide), then it just doesn't really seem that worth it to me to include in the first place compared to cured sliced meats/sausages etc. Like I accept there's going to be different levels of carcinogens in how I cook / my ingredients for optimum presentation/texture/flavour, but it's still somewhat a cost-benefit thing to me. Could just be me though, and to be fair it's not like I'm sous vide-ing short rib every day.
@@pedrooliveirasantos6699honestly imo wet brining beef isn’t necessary at all. It’s more for pork or some poultry. Maybe if you want season with salt it and let it sit unwrapped in fridge overnight.
The curing to avoid the browning from surface erosion during sous vide is a cool trick 👍
Nice one
Can you tell me the purpose of the brine, please?
Nitrite salt is very different throughout the globe and can be quite toxic … I know this channel is aimed at professionals, but it would still be nice to have a safety disclaimer
I was going to say - this seems unnecessarily carcinogenic - like the reward:risk ratio is just not worth it. Unless I'm missing something?
@ Almost every cured meat including bacon and most sausages include nitrite salts. It’s the the concentration that matters.
Sadly there is no standard and the North American curing products tend to be much more potent than most EU equivalents. If you take a EU recipe and use American curing salt, you are going to the hospital.
The carcinogens will also settle at the bottom of your container, so you better mix the contents before each use.
@@philipp594 Sure I appreciate that, it was more that if the purpose is purely cosmetic (i.e. preventing browning/oxidation during sous vide), then it just doesn't really seem that worth it to me to include in the first place compared to cured sliced meats/sausages etc.
Like I accept there's going to be different levels of carcinogens in how I cook / my ingredients for optimum presentation/texture/flavour, but it's still somewhat a cost-benefit thing to me. Could just be me though, and to be fair it's not like I'm sous vide-ing short rib every day.
@@saifchefman Can you tell me the purpose of the brine? Is nitrate salt really needed? Can convetional salt do the job? Thanks!
@@pedrooliveirasantos6699honestly imo wet brining beef isn’t necessary at all. It’s more for pork or some poultry. Maybe if you want season with salt it and let it sit unwrapped in fridge overnight.