CyclingForums
A community for cyclists, gear, training and racing.
General fitness, health and nutrition · Public discussion
Thread details
The navigation and discussion metadata provide context. Posts remain in their original chronological order.
I recently heard of something called "chile brine"/"chili
brine" which is used in an Asian brand of pickled papayas.
It gives the effect of a hot splash on your tongue before
the sweet taste of the fruit comes through.
I didn't get the recipe to the pickled papayas, but want
to try to recreate it. I have never made brine before, and
I am not really even sure what it is. How am I supposed to
go about making it, and how would I make a hot chile
version of it?
airraiders457 said:I recently heard of something called "chile brine"/"chili
brine" which is used in an Asian brand of pickled papayas.
It gives the effect of a hot splash on your tongue before
the sweet taste of the fruit comes through. I didn't get
the recipe to the pickled papayas, but want to try to
recreate it. I have never made brine before, and I am not
really even sure what it is. How am I supposed to go about
making it, and how would I make a hot chile version of it?
You might want to ask this also at rec.food.preserving. I'd
look in my pickle books but they're all packed away pending
a remodel job. Edrena, novice pickler.
Active in the last 60 minutes
0 users · 0 guests ·0 bots ·0 total
No signed-in users are active right now.
No known search crawlers active right now.