@fallowchefs: This is the science behind Brining 🧂 💧For these brines, I used 5L of boiling water to dissolve the salt and 5L of ice after adding the aromats (This would mean the fish brine at 5% would be 500g) 🐠 Fish 🧂Brine: 5% salt 🌿Aromats: Parsley, Thyme, Black Pepper ⏲️Time: 40 minutes 🐓 Chicken 🧂Brine: 10% salt 🌿Aromats: Thyme, Rosemary, Black Peppercorn, Parsley, Lemon Peel ⏲️Time: 1 hour 45minutes 🦆 Duck 🧂Brine: 15% salt 🌿Aromats: Orange Peel, Black peppercorn, Star Anise, Ginger, Rosemary, Thyme ⏲️Time: 3.5 hours 🐖 Pork 🧂Brine: 25% salt 🌿Aromats: Star Anise, Mustard Seeds, Black Peppercorn, Thyme, Parsley ⏲️Time: 25 hours