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Salmuera



Salmuera is Spanish for brine, or put even more simply salt water.

You'll see it called for sometimes in Latin American recipes, especially Argentine ones.

Cooking Tips

Because it's just salt water, it's dead easy to make.

Whisk 2 teaspoons of fine salt or 1 tablespoon of a coarser salt, such as Maldon, Kosher or a coarse sea salt, into 1/2 cup (4 oz / 125 ml) warm water. Set aside for it to cool and dissolve. Coarser salt might need an additional whisk after a while to encourage it to get on with the dissolving business.


Sauces

Agrodolce; Applesauce; Au Jus; Barbeque Sauce; Black Mint Sauce; Chile con Queso; Chimichurri Salsa Recipe; Chippie Sauce; Cranberry Sauce; English Sauces; Fermented Black Beans; Finadene Sauce Recipe; Finadene Sauce (for fish) Recipe; Finadene Sauce; Fish Sauces; French Sauces; Fry Sauce; Gravy; Green Sauce; Harissa; Hoisin Sauce; Instant Flour; Japanese Sauces; Ketjap Manis; Liebig's Extract of Meat; Lizano Sauce; Maggi; Melba Sauce; Mojo Sauces; Mojo (Cuban); Mole; Murri; Parsley Sauce; Pasta Sauce; Pearà; Pesto Modenese; Pipián Paste; Pique Criollo; Pique Seasoning; Pizza Sauce; Raita; Reducing; Salmuera; Sambals; Sauces; Sriracha Sauce; Tabasco Green Pepper Sauce; Tabasco; Tapenade; Tomato Sauce; Truffle Butter; Vatapá; Walnut Sauce; White Sauce; XO Sauce

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Citation

Oulton, Randal. "Salmuera." CooksInfo.com. Published 16 November 2003; revised 24 July 2005. Web. Accessed 12/17/2017. <http://www.cooksinfo.com/salmuera>.

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