Conservation using chemical methods

Hi! I'm Elena, your nutrition expert from Castelló. Today we're going to explore a fascinating world: preservation by chemical methods.

Although the word "chemical" sometimes scares us, these are ancient techniques (such as salting or pickling) that our ancestors already used to survive the winter. Technically, these methods not only extend the shelf life of food by reducing the microbial load, but also change its texture and enhance its flavor. Let's see how they work in your kitchen!

1. Smoking: Flavor and Protection

The smoke from woods such as beech or chestnut contains active compounds (antioxidants and phenols) that settle on the food.

• Cold (30-38ºC): Used for hams and bacon. These are long processes that require prior salting.

• Hot (100ºC): For sausages or black pudding. These must always be kept in the fridge.

• Watch out for safety: Smoking can generate hydrocarbons (PAHs) that are carcinogenic. In industry, filters are used to prevent this, but if you do it at home, don't overdo the exposure time.

2. Salting: The magic of osmosis

This is the technique of adding salt to remove moisture from food. Without available water, bacteria cannot grow.

• Dry brine: Cover the product (fish or meat) with salt, sugar, and nitrates (the latter prevent the feared Clostridium botulinum).

• Liquid brine: A bath of water, salt, and spices.

• What happens?: Through osmosis, water leaves the food and the salt enters. This changes the texture and concentrates the flavors. Remember that when desalting (as we do with cod), the process is the reverse: the food rehydrates and releases sodium.

3. Pickles: The power of vinegar

This is the king of methods for vegetables. Vinegar creates such an acidic environment (very low pH) that most bacteria die.

• Technique: First they are brined to give them crispness and then they are submerged in vinegar. They can last up to 2 years! It's a fantastic way to always have vegetables ready for a healthy snack.

4. Marinades, Brines, and Pickled Preparations

These are liquid treatments that soften and enrich flavor:

• Marinade: Soak meat or fish in mixtures of garlic, oregano, vinegar, and oil. It improves hygiene and softens the fibers.

• Marinade: It is used mainly to tenderize tough meats by breaking down connective tissue thanks to acids such as lemon or wine.

• Escabeche: This is a technique of total immersion in oil, vinegar, and spices after the product has been cooked. Sterilized escabeche can last for months in your pantry.

My Pantry Tools

Since these techniques usually involve heavy use of salt or vinegar, it's important to balance the final result:

• Sodium Control: Salting and pickling add a lot of sodium. If you're going to prepare a dish with these ingredients, don't add any more table salt. To add an extra touch of flavor to your marinades without adding sodium, use Bonsalt 0%.

  • It provides the ideal salty note with 0% sodium.

  • Use it in your homemade marinades to control the family's total salt intake.

• Sweetness to balance: In very strong pickles or escabeches, a little sugar is sometimes added to soften the acidity. My technical advice is to use Stevia + Erythritol 1:1.

  • You balance the dish's pH with 0 calories.

Technical warning from Elena: Bonsalt 0% Sodium should be used exclusively raw. Add it to your cold marinades or to your escabeche dishes just before serving so it maintains its quality.

Elena's "Life Tip"

Take advantage of the technique to save time: A good escabeche or homemade pickle is your best ally for those nights when you don't have time to cook. Having some pickled mussels or pickled vegetables lets you put together a healthy, delicious dinner in 5 minutes. Just remember to always keep marinades and brines in the fridge to avoid microbiological risks.

Are you more into making your own marinades at home, or do you prefer buying ready-made pickles? Tell me your family recipes!