Lacrosse sticks brine. Brine Lacrosse Equipment: A Comprehensive Guide to Innovative Sticks and Gear

How did Brine become a major player in lacrosse equipment manufacturing. What innovations did Brine introduce to lacrosse stick design. Which Brine lacrosse sticks are legal for women’s play. How has Brine’s acquisition by New Balance affected their product line.

The History and Evolution of Brine Lacrosse

Brine has been a prominent name in lacrosse equipment for nearly a century. Founded in the early 1920s by W.H. Brine, the company started as the W.H. Brine Company, selling sports equipment to private schools and camps. Over the decades, Brine grew into a major manufacturer of lacrosse and soccer gear.

In the 1950s, Brine shifted its focus to lacrosse equipment, spurred by the limited options available at the time. All lacrosse sticks were made of wood, with Chisholm Lacrosse from Canada being the sole manufacturer. Encouraged by influential figures in the lacrosse community, the Brine family began experimenting with alternative materials for stick production.

Brine’s Innovative Approach to Stick Design

Brine’s commitment to innovation led them to test various materials, including:

• Laminated wood
• Fiberglass
• Plastic
• Aluminum

Their goal was to find a material that could meet the rigorous performance standards of the sport. Eventually, they discovered Surlyn, a plastic manufactured by DuPont, which possessed the necessary properties for lacrosse stick production. This discovery allowed Brine to develop a molding technique that would become the standard for modern lacrosse stick shapes.

Brine’s Early Lacrosse Stick Models

The early Brine lacrosse sticks were characterized by their innovation, uniqueness, and variety. The company produced numerous models, each with distinct designs. One of the rarest finds is an all-wooden stick bearing the W.H. Brine branding, which may date back to the early 1960s. These sticks are particularly scarce, especially with the original label intact.

Notable Early Brine Stick Designs

1. All-wooden sticks with W.H. Brine branding
2. First-generation plastic goalie sticks
3. Early attack/midfielder sticks
4. Defensive heads

Do collectors actively seek these vintage Brine lacrosse sticks? Indeed, many lacrosse enthusiasts and collectors prize these early models for their historical significance and rarity. The all-wooden sticks with intact W.H. Brine labels are particularly valuable due to their scarcity and connection to the company’s origins.

Brine’s Acquisition by New Balance

In 2006, Brine underwent a significant change when it was acquired by New Balance. This acquisition marked a new era for the company, integrating it into a larger sports equipment and apparel conglomerate. How did this acquisition impact Brine’s product line and market presence?

The New Balance acquisition provided Brine with additional resources and distribution channels, potentially expanding its reach in the lacrosse equipment market. While maintaining its focus on lacrosse innovation, Brine likely benefited from New Balance’s expertise in athletic footwear and apparel, possibly leading to new product developments and improved manufacturing processes.

Legal Brine Sticks for Women’s Lacrosse

Brine offers a wide range of lacrosse sticks that are approved for use in women’s lacrosse. These sticks meet the specific regulations and requirements set by governing bodies such as US Lacrosse. Which Brine stick models are currently legal for women’s play?

Approved Brine Stick Models for Women’s Lacrosse

• Allure
• A1 (formerly Amonte)
• A2 (formerly Amonte 2)
• Anthem
• Cadence
• Dynasty series (including Elite and Rise models)
• Edge and Edge Pro
• Empress
• Epic and Epic II
• Karma
• Mantra series
• Pixie and Pixie II
• Quantum
• Reign
• Spark
• Synergy
• Velocity
• Vibe
• Warp Junior
• Whirl
• Xcel

Are there specific Brine sticks designed for goalies in women’s lacrosse? Yes, Brine offers several goalie-specific models that are legal for women’s play, including:

• Eraser and Eraser II
• Money
• Zone

Brine’s Innovative Warp Technology

One of Brine’s most significant recent innovations is the Warp technology, introduced in their lacrosse sticks. What makes Warp technology unique, and how does it benefit players?

Warp technology represents a shift in lacrosse stick design, featuring a molded polymer head with a pre-formed pocket. This design offers several advantages:

• Consistent pocket shape and performance
• Reduced need for pocket maintenance
• Improved weather resistance
• Faster break-in period for new sticks

Brine’s Warp sticks, such as the Dynasty Warp and Dynasty Warp Next, have gained popularity among players seeking a more consistent and low-maintenance option.

Brine’s Impact on Lacrosse Equipment Standards

Brine’s innovations have played a crucial role in shaping modern lacrosse equipment standards. How have Brine’s developments influenced the broader lacrosse industry?

Brine’s introduction of plastic sticks and innovative molding techniques set new benchmarks for lacrosse stick design. These advancements led to:

• Improved durability of lacrosse sticks
• Greater consistency in stick performance
• Expanded options for customization and specialization
• Increased accessibility of the sport through more affordable equipment

The company’s willingness to experiment with new materials and designs has encouraged ongoing innovation across the lacrosse equipment industry, benefiting players at all levels of the sport.

Brine’s Commitment to Player Development

Beyond equipment manufacturing, Brine has demonstrated a commitment to player development and growing the sport of lacrosse. How does Brine contribute to the lacrosse community beyond producing gear?

Brine’s involvement in lacrosse extends to various initiatives aimed at promoting the sport and supporting players:

• Sponsorship of youth lacrosse programs and tournaments
• Partnerships with professional lacrosse players for product development and promotion
• Educational resources for players and coaches on equipment selection and maintenance
• Support for lacrosse camps and clinics

These efforts help foster the growth of lacrosse at grassroots levels while also informing the development of new products tailored to players’ evolving needs.

The Future of Brine Lacrosse Equipment

As lacrosse continues to evolve and grow in popularity, what can we expect from Brine in terms of future innovations and product developments?

Brine’s history of innovation suggests that the company will continue to push the boundaries of lacrosse equipment design. Potential areas of focus for future developments may include:

• Advanced materials for improved stick performance and durability
• Integration of data-tracking technology in sticks and other equipment
• Customization options to meet individual player preferences
• Sustainable manufacturing processes and eco-friendly materials
• Equipment designed to enhance player safety and reduce injury risks

As part of the New Balance family, Brine is well-positioned to leverage cutting-edge technologies and research to drive these innovations forward.

Brine’s journey from a small sports equipment supplier to a leading innovator in lacrosse gear exemplifies the company’s dedication to advancing the sport. From wooden sticks to high-tech Warp technology, Brine has consistently pushed the boundaries of what’s possible in lacrosse equipment design. As the sport continues to grow and evolve, Brine’s commitment to innovation and player development ensures that it will remain a key player in shaping the future of lacrosse.

BRINE Lacrosse

According to the company history found on it’s website,  W.H. Brine, the founder of Brine Corp, started the company in the early 1920s. It was known then as the W.H. Brine Company. The Brine family owned the company and later changed its name to Brine Inc prior to its acquisition by New Balance on 2006.  Brine Corp started by selling their Brine lacrosse equipment and other sports equipment to private schools and camps throughout different regions. From there, they quickly grew into a major sports equipment manufacturer in the field of lacrosse and soccer.

In the 1950s, Brine Corp focused on its Brine lacrosse equipment. During this time, all lacrosse sticks were made of wood and the only manufacturer was Chisholm Lacrosse, a Canadian company. Encouraged by several prominent individuals in the field of lacrosse, the Brine family started experimenting with making different kinds of lacrosse sticks.  The Brine family tested several materials from laminated wood to fiberglass, plastic and aluminum to find one that will meet standards of performance. Finally, they discovered a plastic manufactured by DuPont, which was called Surlyn. This material had all of the properties necessary for the intense game of lacrosse. Brine Corp then created a technique for molding that became the standard shape of modern lacrosse sticks.

Early Brine lacrosse sticks were innovative, unique, and at the same time – plentiful.  When I use the term plentiful – i refer to the numerous models that were very different looking from each other.   The “all wooden” stick pictured below left that possess the  W.H. Brine branding is by far the oldest of the 3 wooden sticks pictured on this page and are very scare to find – especially with the label still intact and may date back to the early 1960’s.

BRINE One Piece Wooden Lacrosse Sticks

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BRINE 1st Generation Plastic Goalie Sticks

We are looking for pictures of the White 1st Generation Goalie stick, Attack/ Midfielder stick, and Defensive head… if you have them, please send to [email protected]

The Perfect Holiday GIFT !!!

A Book On The History Of Lacrosse Sticks

Click on the book cover to the left to order!

Legal Sticks | US Lacrosse

Legal Women’s Sticks – Listed by Manufacturer

The following list represents those sticks legal for play in women’s lacrosse. The list is arranged alphabetically by manufacturer. To learn more about the listed notes, scroll to bottom of the page.

List Updated: 3/29/21

Adidas
Model	Notes
adistrike	4
adistrike WS. 109	4
Excel WS.209	4
Halt	4
Strike	4
Versa	4
WH.110	4

Hattersleys
Model	Notes
Anniversary	1
Challenger	1
Viktoria No. 3	1

Notes

1 All wooden crosses are legal. The wooden crosses have been measured, but because wood is a “living” material, they will not be certified. Wooden crosses have set the standard for women’s field lacrosse since the game’s inception, and their basic design has not undergone significant changes over the years. Future models will be monitored and action will be taken by the Rules Committee if warranted.

2 These sticks do not meet the most current specifications, or were not submitted to the lab for testing and measureing, or have been discontinued by the manufacturer. They will remain legal for play but will no longer be manufactured.

3 Manufactured prior to the new specifications. Currently at the lab for testing.

4 This stick meets all the current specifications listed in Rule 9.

GK Goalkeeper stick

Y Youth stick

Legal Women’s Pockets — Listed By Manufacturer

The following list represents pre-sewn and/or “named” pockets that are legal for use. The list is provided for informational purposes and is not meant to imply that other pockets are not legal.

List Updated: 3/1/21

Adidas

• adidas pre-assembled Synthetic Pocket
• Cling Pocket

Brine

• Grid-Flex
• Grid-Flex X
• ISO Warp Mesh
• Paramount
• TXP
• TXPII
• WEBX
• WEBX-Advanced

deBeer

• Gripper Pro
• Gripper Pro 3
• Trakker
• Trakker Pro
• Trigger

Epoch

Gait

Harrow

LaxPocket

• Rail Flex
• Rail Pocket
• Rail Elite Pocket

Maverik

• Swivel Pocket Pro
• Vertex Pocket

STX

• Launch Pocket
• Launch II Pocket
• Precision Pocket
• Ramp Pocket
• Runway Pocket

Under Armour

• Flex Pocket
• Illusion
• Illusion VX

Warrior

The Brine Edge, The Offset Patent, And How It Changed The Game | Lacrosse Videos, Dye Articles, & Stick Tech

It’s the year 2015 and the sport of lacrosse has come a long way since the days I played in Anne Arundel County toward the end the 90’s. Possibly the most historically important advances in the sport are in the evolution and innovation of the equipment.  As a lacrosse player who graduated in 1999 the options for which lacrosse stick you could use were much more limited than they are now. For instance in my heyday every player in the county used one of three sticks. the Viper, Excalibur, and Turbo.

That all changed on December 5th, 2005 when two inventors, James T. Dill, & William H. Brine III decided to file for U.S. Patent number US5651549A. This was the day that the first offset lacrosse head was made and protected by the governing laws of the United States. The patent describes the invention in the following way, “The lacrosse stick involves a specified relationship between the plane defined by the uppermost surface of the stick element, taken at its forward end, relative to the location of the center of gravity of the head.”

This invention changed the sport of lacrosse for every player around me at the time From that date on each and every player I knew was using a Brine Edge.  It is difficult, if not impossible, to imagine the freedom a player felt as they cradled with their first off set head. The gravity of the ball took control of the heads rotation, freeing the player’s mind to focus more on their surroundings. It retained the ball, and gave offensive player’s an insane confidence; I could see the disbelief in every defenseman whose check has failed to dislodge the ball. It changed everything.”

From then on every company involved in making lacrosse sticks was trying to figure out how to compete and recreate this lower center of gravity feel in their products. At one point STX tried to use a different technology called the “cant” when they came out with their first series of protons, while other companies either licensed the use of this new technology from the Brine Corporation or pretty much copied the whole idea leading them into huge lawsuits. The patent is currently owned by Warrior Sports Inc. after a merger with the Brine Corporation on December 3rd, 2008.  According to law U.S. Patents filed after June 8, 1995 expire 20 years from the date of filing. This would mean that this patent will expire on December 5th, 2015. Ending the reign and allowing other companies to use this tech as their own with no legal ramifications.

Now the big question is what will happen next? This by no means will make Brine and Warrior heads any different however will lead to the unrestrained use of the offset technology by other companies in the industry such as STX, Under Armour and Maverik. The industry is growing at phenomenal rate and every company is striving to be the leader in the marketplace.  For everyone to have an equal chance in production of quality products is not only exciting but necessary.

The expiration of this patent could possibly lead to the next cutting edge advancement in the mechanics of a lacrosse stick. Competition leads to innovation and I for one am excited and cannot wait to see and use the next big thing.

-Van O’Banion

https://stylinstrings. com

Posted by Van O’Banion on August 26, 2015 at 3:41 pm in Stick Tech Articles. Tagged as: Lacrosse Patent Expiration, Lacrosse Sticks, Stick Tech Articles.

Vintage Vault: Original Brine Plastic Stick

The Vintage Vault has more interesting old-school lacrosse gear and items than it knows what to do with. One of those items is the original plastic Brine lacrosse stick, which was introduced sometime around 1970. 

The Brine company, which was founded in 1922 as the W.H. Brine Company, was originally located in Massachusetts and in its early years was a small sports manufacturing company that served many of the prep schools in New England. Over time, the company grew and so did its footprint in sports, including soccer, football and lacrosse, and, later, volleyball and field hockey.

In the 1950s, the W.H. Brine Company became a major player in lacrosse, thanks to its proximity to private schools that were taking up the sport. At the time, one of the few major producers of all-wood sticks was the Chisholm Lacrosse Manufacturing Company located on the St. Regis/Akwesasne Mohawk Reservation that straddles the U.S.-Canada border along the St. Lawrence River. 

Before the Brine family had ventured into making their own sticks, they were acquiring them from the Chisholm company, an Iroquois family-run business that, at one point, was believed to be producing as much as 97 percent of the world’s lacrosse sticks. When the Chisholm factory was basically destroyed by a fire in 1968 (a story we shared with you previously), that helped bring about the demand for plastic sticks.

Brine was one of the first company’s to experiment with it, and this head you see below is believed to be one of the very ealiest plastic models that the company brought to market, also making it one of the very first plastic heads ever produced. It’s shown here on one of the original wood shafts for this particular head, which was originally a wood-like color in its prototype form. The stick was produced and sold in this white form to set it apart from the wood sticks on the field at the time it started being sold. The red, white and blue decal on the side is something we know a bit less about.

Do you know think you’ve got some relevant info about this head? We’ve got a connection who’s pretty tough to beat, but fire away if you think you’ve got something to share here: [email protected]. And be sure to visit the Vintage Vault to get caught up on a bunch of great gear from years past. For more from Brine, visit the archives.

The OG Brine plastic head is shown here next to a modern head, a Brine Encore X (strung by Shane Whittle with Jimalax’s Metamorphomesh).

Follow @IL_Gear on Twitter for the best lacrosse gear, fitness, instruction, Xs and Os, and lifestyle content. 

Lacrosse Sticks | Sport Chek

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Lacrosse Sticks, Warrior Sticks, Brine Sticks

Brine Dynasty Elite Women’s Full Lacrosse Stick

Brine Dynasty Elite Women’s Full Lacrosse Stick

Color: Orange / White

Dynasty Elite Head with Paramount Pocket

Position: Offense

Meets US Lacrosse Specs

Ready to Play, Ready to Dominate

Features

– Core-Tech sidewall design strategically craves out weight without sacrificing stiffness for fast and powerful shots

– Maximum release power for harder shots

– Super V-scoop grants you pinpoint accuracy in both shooting and passing

– Bottom Rail string holes create the perfect pocket and channel

– Lightweight duel color dynasty elite shaft

Everysportforless Says

Your Dynasty starts Here. Grab your ready to play Dynasty Elite Women’s lacrosse stick designed for strength, speed, and domination.

Warranty & Return Info

Easy Returns – Money Back Guarantee

Everysportforless.com is committed to bringing you an easy and fair customer friendly new/unopened return policy. If you are not 100% satisfied with what you have purchased from Everysportforless.com, return it within 60 days of purchase and take advantage of no-hassle money back guarantee. We’ll refund you the product price on any returned item(s). You won’t have to worry about your refund or store credit. We have you covered. To quote Brianne P. of Naples, Florida, “Rockstar Customer Service”

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Warranty

All of the products we carry are from the top name brands in the industry and come with a full manufacturer warranty covering any and all product defects. If specific Warranty information applies for a product it will be available by clicking the warranty tab just above the description. If you have any questions about the warranty on a given product, let us know via email at [email protected]. 

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Brine (brand)

Warrior Sports, Inc., doing business as Brine , is a sports goods manufacturer based in the United States. It manufactures equipment for lacrosse, football, volleyball and field hockey. He sells his products under his own brand and also under the brand name In The Crease for gates and gate accessories. The company was founded by WH Brine in 1922 as WH Brine Company . It was privately owned by the Pickle family and was called Brine, Inc.before it was acquired by New Balance on August 4, 2006.

History

Fund

The Brine Company was founded in 1922 by the WH Brine Company as the WH Brine Company. It started as a small sports equipment and a one-stop shop. They were marketed to private schools and regional camps, rapidly expanding to become a major manufacturer of lacrosse and football equipment. The founder’s family, Brines, began selling sporting goods as retailers in 1867.

1950s

In the 1950s, Pickle focused on lacrosse. At the time, all lacrosse sticks were made of wood, and the only company making them was Chisholm Lacrosse, located on the St Regis Reservation, Cornwall Island, Canada. With the support and encouragement of A. MacDonald Murphy of Governor Dammer Academy, Ferris Thomsen, Coach Penn and Princeton, and Mort Lapointe of Bowdoin College, the Brine family began exploring the possibilities of making lacrosse sticks.

1960s

Brine began producing soccer balls and equipment in the 1960s. It was the first company to cover the ball with synthetic leather to make it more durable. In addition, he was the first to make a perfectly round bubble and the first to unconditionally guarantee the ball.

1970s

In an effort to make a lacrosse club that was durable and easy to make, the Brine family experimented with laminated wood, plastic, fiberglass and aluminum, but could not find a material that met performance standards.They continued to experiment and eventually found that Surlyn, a DuPont plastic, had the properties to withstand the intensity of the lacrosse. Brine then developed a molding technique that is the main standard draft shape in modern sticks.

Cascade

In 1986, Bill Brian left the family business to found Cascade, now the world’s largest lacrosse helmet and eyewear company.

Recent years

Pickle launched a clothing line and a line of volleyball equipment in the 1990s.In 2000, she released a complete line of field hockey equipment. Brine began making helmets and eye masks in 2003. Also in 2003, Brine acquired In The Crease, a lacrosse head and accessories company based in Penn Yan, New York, and in 2004 it began making athletic shoes. Brine was acquired by New Balance on August 4, 2006, and shortly thereafter, the name was changed to Brine, Corp., instead of Brine, Inc.

Video game

In 2005, they released the first mobile lacrosse video game called Brine Lacrosse.

References

external references

Brine Sporting Goods is a retailer founded by WH Brine’s grandfather.

90,000 Brine Lacrosse – Russian

When using text, please include a link to this page.

Brine Lacrosse (sometimes also called Brine LAX) is a mobile lacrosse game.

Development

This is the first lacrosse game ever made for mobile phones and the second lacrosse video game on any platform (the first is Blast Lacrosse).It was developed and published by SkyZone Entertainment and provided by Brine, Corp. It is currently available for ATT, Sprint, Cincinnati Bell and T-Mobile. The game is not based on real leagues or teams, but includes teams named after regions of the United States. It includes in-game ads for Brine, Corp.

Gameplay

Gameplay is a side perspective of playing lacrosse on the pitch.Players can run, pass, shoot, and even get involved in fights. The game follows all the basic rules of the game of lacrosse and is made in a realistic style. Players can progress the level from backyard to high school and college to the pros by scoring 50 goals per level.
The game is advertised as “Solar Lacrosse Featuring Mikey Powell”. Powell is featured on the title screen, but there is no way to distinguish the players in the game.

Teams

(Upstate New York)
Island (Long Island)
England
West
Shore
(Baltimore, Maryland)

Reception

Lax All Stars said the game is “a welcome addition to the life of a lacrosse player” and says the gameplay is very simple.

Text on this page is based on translation of the Wikipedia page by Brine Lacrosse

Used under a Creative Commons Attribution-Share-Alike License

90,000 Forget about barbecue: how to cook delicious meat for the May holidays according to science

At the end of April, our dacha near Moscow is always smoky: neighbors are burning small dry branches, last year’s foliage and frying barbecue. I love this springy scent, bitter, woody-leafy mixed with sweet meaty.

In my Soviet childhood, there were no tasteless kebabs: any meat fried on charcoal, even fatty and harsh, seemed divine. Therefore, barbecue outside the city has always been a holiday. Mom got at least some meat from which it was possible to carve out not the most sinewy pieces. Most often it was possible to buy aged pork or chicken.

They certainly marinated everything: vinegar, pepper, salt, onion, dry herbs. Withstood for up to a day, they believed that the sour marinade would magically soften the tough old meat.And there was also a strong conviction: it is even better to overexpose on fire than to leave the pink center. Almost always they overdried, and sometimes even burned the meat to black markings. Chicken kebab was more or less juicy.

Gastronomic failures did not bother anyone: front-line friends came to my father: everyone drank a little, relaxed, smiled and enjoyed the sun, pushing aside endless everyday problems. Barbecue was not so much a dish as a temporarily carefree state of mind.

I remember how at the end of the 90s some people began to pickle not in vinegar, but in kefir: they say, not so caustic. Then, as food shortages disappeared, a marinade appeared on grated fresh tomatoes with a bunch of cilantro: it worked out well, especially lamb. And in the marinade of chicken kebabs, the place of vinegar was once taken by orange juice with honey and spices: when skillfully roasted on coals, it gave a sweet and beautiful crust.

About five years ago, Russia began selling high-quality domestic meat, primarily beef (brands “Primebeef”, “Miratorg”, “Zarechnoye”), and barbecue became fashionable.It is believed that the word itself is from the French barbe à queue, “from muzzle to tail”, that is, it is a carcass fried whole on a spit or wire rack. Today, especially among the generation of 20-30 year olds, steaks and ribs on charcoal are replacing traditional kebabs. It turned out that armed with some knowledge of chemistry and physics, cooking large cuts of meat is even easier and safer.

My son explained everything to me personally. He has been running the whole process of our summer barbecue for a couple of years now: he buys the necessary cuts of beef in advance and arranges a whole show with roasting and serving.Once he brought a huge and expensive “tomahawk” (ribeye about a kilogram in weight on a long rib bone). “Do you know, – asks, – how to cook it correctly?” “Well, what,” I say, “is difficult here? First, deeply fry until a crispy chocolate crust, and then bring in the cool area of ​​the charcoal grill or in the oven.”

© Personal archive of Elena Chekalova

“No,” says the son, “everything must be done the other way around: first, bring it to readiness in the oven, and then quickly burn it over an open fire!” So he did everything.The whole family tried it: the thick steak turned out to be tender, juicy, pink on the inside and caramel-crunchy on the outside. And the most amazing thing is the roast: very even in this whole huge piece! Such weighty steaks almost always either remain damp in places inside, or in some places dry. The newfangled technique, the son explained, is called reverse sear, that is, reverse frying. In gastronomy, as in medicine, tomorrow’s truths can refute yesterday’s.

Remember, our grandmothers and mothers specially cooled the proteins for the meringue and whipped homemade mayonnaise only in one direction, they say, otherwise it will stratify.They were sure that the best meat is fresh, from the market, that for softness it must be marinated with vinegar, and start cooking with “sealing”, that is, fry to a firm crust even before stewing, otherwise, they say, all the juices will flow out …

But then the great English chemist from gastronomy Harold McGee proved that vinegar softens only the topmost layer of meat flesh and spoils the taste of the whole piece and that it is simply impossible to seal meat juices. “Have you noticed,” he writes in his book On Food and Cooking, “that even after the crust has formed, the meat continues to sizzle in the pan, in the oven and on the grill — this is the sound of moisture evaporating.”However, he explains, do not give up roasting – it caramelizes the meat and improves its taste. But McGee, albeit for a different reason, also suggested frying at the beginning.

Why is it still better to caramelize meat over high heat at the very end of cooking? My son gave me links to the latest research in gastronomic chemistry. I studied everything, understood, cooked it myself a couple of times and believed.

Look here. Meat is made up of groups of cells that are covered with long sleeves of collagen. When a piece is heated above 60 degrees, collagen shrinks, tearing apart the cell walls.The liquid with which they were filled, the very juice, flows out. At best, part of it remains in the intercellular space. Therefore, when we eat even seemingly oozing meat, there is a feeling that the juice leaves with the first chewing movement, leaving a dry sponge in our mouth. If the piece is heated no higher than 55-60 degrees, the cells remain intact, and the juice flows out only when we start chewing. So it seems to us that every slice is juicy.

© Personal archive of Elena Chekalova

In addition, cathepsins, enzymes that are contained in meat and are capable of destroying connective tissues when heated (which enhances its tenderness), lose their activity after 50 degrees.In short, you need to cook steaks and other large pieces over low heat. And everything would be fine, but then there is not enough crispy crust and sweet caramel taste, which are given by strong heat. It should be very short and last minute. And what is of paramount importance is the thickness, not the weight of the piece. Thin steaks are easy to prepare with the famous Heston Blumenthal method: over medium-high heat, turning every 15 seconds (all for the same – so as not to overheat). But any piece thicker than 2.5 cm or ribs is best cooked in two stages.

Who discovered all this? The first guesses came from the pioneers of the sous vide method in the 1970s.

It turned out that good steaks and even whole lamb legs can be made at low temperatures in a vacuum not only from premium beef. To turn an inexpensive hard cut into a tender steak, you need only two things: a machine that packs food into vacuum bags, and a container with water, where for a long time (sometimes up to a couple of days) you can maintain a constant temperature much below the boiling point.

© REUTERS / Lucy Nicholson

After all, what is the essence of the process of cooking meat itself? When the internal temperature of a beef “tomahawk” or leg of lamb or turkey breast reaches a certain value, blood clots completely, protein coagulates and muscles relax. Each type of meat has its own temperature, it is easy to find it on the Internet or learn from the instructions for special, like an awl, meat thermometers. Such a thermometer must be stuck into the thickest part of a lamb leg, for example, and put it in the oven, as soon as the internal temperature reaches 58 degrees, the meat is medium rare, that is, juicy, pale pink, ready.

However, even with good cooking, ideal meat will turn out only in the very center of the piece, and closer to the edges it will certainly be much drier and not so tender, and the temperature here is much higher than ideal. After all, we usually fry meat in an oven heated to 200 degrees. The sous vide technology is somewhat reminiscent of the medieval bain-marie, a double steamer invented by the alchemists.

This is the only bain-marie of the XXI century: meat is stewed all the time at the temperature of perfect readiness. In our case, we immediately put the sensor at 60 degrees, and the meat at any point of the leg will reach this temperature, but not less than in 20 hours (the time varies depending on the weight and thickness of the piece).

© Personal archive of Elena Chekalova

Sous vide equipment is now easy to buy in Russia. But for home cooking, this is an expensive pleasure. Recently, another drawback of the sous vide method for fried meat has been discovered: it comes out of vacuum bags too wet, which interferes with the final caramelization. To get a tasty crust, the beef before frying must be absolutely dry, better even slightly dried. Finally, the most advanced reverse sear technology was developed by a team of American chefs, united under the Iron Pig BBQ brand.As a result, they have won several nationwide steak tournaments.

So, stock up on a new teaching, a digital thermometer with a probe on a wire (this is a completely affordable gadget) and patience. You can do without the expensive Primbeef. I often buy regular thick rim or ribs from the market for barbecue. It is better to choose meat with fat streaks: during cooking, the fat slowly melts, and the meat turns out to be more juicy. If possible, buy meat in advance. At least a week before the family dacha dinner.

I put pieces of meat 3.5–5 cm thick on the rack of the refrigerator, covered with paper towels. I change them daily, turning the meat over to the other side. After seven days, the beef will darken: it seems to wither, it will lose a little in weight, but it will become softer, and most importantly, it tastes richer. Yes, then a lot of waste is obtained: in addition to bones, there is also an upper dry crust. I cut it off before frying, but do not throw it away, but smoke it together with the bones from the eaten barbecue in the freezer, so that later I can cook the strongest demi-glace sauce.

© Personal archive of Elena Chekalova

Fuss, of course: you need to fry, even a little charred all the waste in a hot oven with onions, carrots and celery, and then put everything in a saucepan, barely cover with water and cook for a long time, about six hours. Strain, boil it twice, add salt, sugar and spicy tomato paste to taste. After cooling, the strongest meat jelly is obtained, from which you can make simply ingenious sauces.

Remove the meat from the refrigerator at least a couple of hours before cooking.Salt immediately, it is better not with fine table salt, but with medium-sized sea salt. Season with pepper and your favorite herbal mixture (I prefer thyme and rosemary).

Many chefs add some salt to the meat before putting it in the refrigerator for ripening. Modern gastronomic chemistry has established that with the help of salt, meat flesh can not only be preserved, but significantly modified. Salt crystals first draw moisture out of the tissues and dissolve in it. It turns out a brine, which then begins to destroy the muscle connective tissue.As a result, the meat will become more tender and juicy.

© Matt Peyton / Invision for Kingsford / AP Images

While the meat is at room temperature, prepare a bright and spicy sauce. If you have a demi-glace (home or commercial), it’s quite simple. Combine it with heavy cream (in a 50:50 ratio), add salt, a little sugar and a handful of peas, lightly crushed in a mortar. In spring and summer, I really love herbal sauces, such as chimichuri: just mix all of its ingredients in a blender, without achieving uniformity.

Chimichuri sauce ingredients:

• ½ cup olive oil;

• ⅓ cups balsamic white vinegar;

• 1 cup parsley leaves;

• 1 cup cilantro leaves;

• ¼ teaspoon of salt;

• ¼ teaspoon freshly ground black pepper;

• 3 cloves of garlic;

• dry chili flakes.

Preheat oven to 110 degrees. Stick the thermometer probe deeply into the steak or ribs and place the meat in the oven. Keep holding until the internal temperature of the piece reaches 47-50 degrees (this may take an hour). After that, give it two to three minutes of rest and caramelize over high heat – over charcoal or gas. Burn for no more than a minute on each side: the internal temperature of the steak or rib in the finish should reach 55–58 degrees. Bring it to the table, chop it, pour over the sauce and taste the most delicious meat in your life!

90,000 Slightly drunk story.The Museum of the Russian national drink appeared near Suzdal

Legends of the 9th century

You will be lucky if, like me, Igor Kekhter personally takes a tour of his new museum.

– Is there an apricot? Ah … No! Apple! Exactly, apple … – smacking my lips, I try to guess what I drank from a small glass.

This is something like a game: until you try something from the local at the long bar counter, the Museum of Russian National Drinks will not tell you what it is made of.My tasting experience was poor and imprecise. It turned out that a thick reddish tincture based on dried fruits was made using the “casserole” technology and languished in a Russian stove all night. Another insoluble mystery turned out to be strong, almost 40-degree and on the same herbs, tincture “Kekhterovka”. And only the most ancient drink, the production technology of which he restored himself, Igor Kekhter presented to me officially:

– Brewed honey. Still, because the technology is the 9th century, the recipe is the 9th century.It is better not to eat it, it is important to feel the aroma. The product is natural, it contains herbs …

I’m trying. The taste is unlike anything, with a subtle sourness, a rich, bright smell.

– I have an association with the perfume “Krasnaya Moskva”, – I apologize for the unexpected comparison.

– Oh yes … it’s a rich aroma, the barrel of the drink has been in the ground for five years.

© Vladimir Smirnov / TASS

The most popular drink in these places – mead – is not favored by Kechter. He believes that it is honey with a strength of 6-12 degrees, being nine centuries older, that is the original Russian drink.

– What is its meaning. Russia is a northern country that does not have a sweet tasty berry like grapes in the south. Our berries are sour and slightly juicy – cranberries, lingonberries, cherries. But in the old days I wanted to drink, and the technology of wine production was known to people. Ours came up with the idea of ​​mixing juice, water and honey. We picked up a consistency similar in acidity and sugar content to grape juice. In the classical technology, the wine was placed in a barrel in a cave, but ours guessed to bury the barrel in the ground deeper than two meters.There it does not freeze in winter, does not heat up in summer – it is stable +8 degrees, like in a cave.

Special project on the topic

Kechter’s tales are based on 30 years of research and experimentation in the production of staged honey. His first successful game came out only in 2013. A couple of years ago, the businessman received a certificate for the “Honey staged” trademark.

The expression about a fly in the ointment in a barrel of honey is just about the production costs of this drink. The barrel, into which juice, water and honey were poured, was coated with tar on the outside so that it could withstand five to eight years in the ground.If the tar got inside, it spoiled all the honey. The honeymoon is also about honey, Kechter lists. When a son was born in the family, a barrel was buried, which was allowed to be opened at his wedding. The volume of the Russian barrel was 492 liters, so the guests and relatives were celebrating for a month.

In the museum – drink

At the Museum of Russian National Drinks, you don’t even know which is more – pour or tell. The exposition presents 22 drinks – six alcoholic, 16 non-alcoholic.True, at the bar they are already ready to offer about 50, and you cannot buy such in a regular store.

In the first hall of the museum, guests are greeted with long rows and copper luster – camp, coffee, tavern, brew, “for three”, “for one cup” and even a samovar for cooling wine. They illustrate the story of hot soft drinks.

© Vladimir Smirnov / TASS

– Did you know that the method of processing chicory so that it tastes like coffee was invented by the head physician, an honorary citizen of the city of Suzdal, Dmitry Pavlovich Morenkov? The technology consisted in the fact that the root was first crushed, but not in the form of a powder, but in chopped pieces and in this form was lightly roasted.In 1830, there was a coffee factory in Suzdal on the banks of the Kamenka River. Tens of thousands of poods of chicory were sold throughout the country. Therefore, the homeland of “Russian coffee” is Suzdal, says Kechter.

And Ivan tea, it turns out, almost captured the world market.

– Acquaintance with Ivan-tea happened in the XII century during the campaign of Alexander Nevsky and battles with the Livonian Order near the fortress in Koporye. The herb itself grew throughout the country, but it was not perceived as brewing herb.It was only when those lands were seized that willow tea was tasted and it became widespread in the country, – says the collector.

© Vladimir Smirnov / TASS

Russian tea was a world famous brand along with Persian carpets and Chinese silk. Kechter loves to tell the story that the daughter-in-law of Louis XIV wrote in her letter from 1720: “The taste of Asian tea is reminiscent of hay with dung. God, how can you drink such bitterness. It is different from herbal tea from Russia!”

“And for these words, she received the right to be in the Museum of Russian National Drinks,” says Kechter, pointing to the portrait of the royal person.

They tell here both about sbiten and about kombucha, which, it turns out, came from Siberia. But, of course, in special detail the exposition tells about the production of bread wine, the evolution of vodka and moonshine. Containers for mash made of burnt wood, moonshine stills from a milking device, a distiller from a pot – this is a museum not only of Russian drinks, but also of the resourcefulness of the Russian people. There are also coronation circles, including enameled ones, which were part of the gifts on the occasion of the coronation of Nicholas II, the lack of which in 1896 caused the Khodynskaya tragedy.

© Vladimir Smirnov / TASS

The museum reflects the theme of art in the production of containers, and uncorked “Cheburashkas” from the 90s with the label “Stolichnaya” are shown here with the comment – “the bottom of the fall of Russian vodka.” On the contrary, hangs a pre-revolutionary diagram, in which Russia was in the penultimate place in terms of the consumption of strong alcohol per capita in the “main cultural countries.”

“We were not drunkards and did not drink everything. The most drinkers were the Belgians, the British and the Germans. And the Italians drank less of the Russians.Why Russian vodka was appreciated and considered good – because the basis of grain and smell and taste remained in the memory, “says Igor Kekhter.

National identity

– And what Russian drink was able to go through the centuries most confidently? – I’m curious.

– Pickle, – Igor Kekhter answers me, leading me into the hall, where jars of pickles are stacked in several tiers.

– Come on, what kind of drink is it?

– In general, they loved the pickle, – Kechter answers hands on hips.- What is the ideology of this drink: nothing was lost on the farm. I ate the cucumber, the liquid remained. What to do with it? On the basis of brine, soups were cooked, they were called “kalya”, this is a prototype of a pickle soup. Fought for the taste of the brine by adding herbs and spices. The second important feature is that fermented milk fermentation was used in cooking in Russia. Botulism does not occur with those canned food, which is made according to the classical Russian technology of fermented milk fermentation, because it killed all bacteria. Therefore, the Russians were sick less, because they drank brine.Russian hockey players even drink brine after the competition. Not so long ago, the United States began to produce a beverage in cans called Cucumber Pickle. Spied on our hockey players, it helps to restore the salt balance.

© Vladimir Smirnov / TASS

Igor Kekhter has been in the tourism business in Suzdal since 2000. The hotel he owned is still remembered for the best baths, and his restaurant “Gherkin” is one of the most popular in Suzdal. The museum workers in chorus praised how lucky Suzdal was with the mayor – Kechter held this position for three years, and later became vice-president of the Association of Small Tourist Cities of Russia.Kechter, on the other hand, established the tradition of holding competitions in running in bast shoes, stood at the origins of the federal project “Gastronomic Card”, wrote several books on the preparation of drinks, began to promote cucumber jam and buckwheat chips.

To study the subject more deeply, Kechter trained as a fermentation product technologist and did a lot of research work.

– I take recipes for drinks from the dictionaries of Dahl, Ozhegov. “Domostroy” gives a good idea of ​​how everything used to be arranged in the preparation of drinks.Also the reference book – “Russian household distiller, brewer, mead brewer, vodka master, ferment, vinegar and wine cellar” 1792. True, basically they only contain a description of the drinks, the technologies are not spelled out, so I waste a lot of time working out them.

Director of the Museum of Russian National Drinks Igor Kekhter

© Anna Ustinova / TASS

He developed the criteria for national Russian drinks. There are five such criteria in total. First, it must be a specially prepared liquid that can be drunk without harm to health.Secondly, the drink should reflect the peculiarities of the Russian people, and thirdly, it should be able to be produced at home (and it turns out that vodka, unlike moonshine, is not a national drink). Fourthly, the drink must be produced by the Russian people, reflect its characteristics, and, finally, fifthly, natural products grown on Russian territory must be used as raw materials for it.

Hotel in the hussar barracks

– I have been collecting items related to the culture of consumption, production, technologies of various drinks for about 30 years.Now I have almost three thousand exhibits. About ten years ago I was invited to exhibit in Vladimir, in the Museum Center “Chambers” of the Vladimir-Suzdal Museum-Reserve. I was the first to exhibit as a private collector in the largest museum in the region, presenting about 800 exhibits. Impressions are still overwhelming when I remember the resonance, the feedback from visitors …

Then Kechter thought about it and continued to collect the collection with an eye to the museum. The idea to open it in Suzdal was not realized – there was simply no suitable premises.And then the previous owners put up for sale the building of the Gavrilovo-Posad stud farm, which is literally 20 minutes from Suzdal. The white building of the plant stands at the very entrance – because of this it looks very much like an ancient Kremlin, although Gavrilov Posad is only 230 years old as a city. A horse-shaped weather vane is spinning on the tower near the front door. The enterprise today no longer bears the status of a city-forming one, but it is a city-uniting one.

Gavrilovo-Posad stud farm

© Vladimir Smirnov / TASS

Population of Gavrilov Posad – about 5.5 thousand.residents. After the weaving factory, where half of the city worked, was closed, and the horses stopped keeping horses at the stud farm, cars on the main street on a weekday meet at a frequency of one per minute. There are not many more passers-by. Residents leave to work in Suzdal, Moscow, Ivanovo. In general, the city, as Kechter says, “has a depressing touch.” Although with history. This story about the Palace Stud is also told in the Kechter Museum Center.

Since the time of Ivan the Terrible, horses have been properly breeding here, the basic breeds have been preserved.The fertile black earth lands of the Suzdal Opolye can be considered a favorable condition, and in the middle of the 18th century, by the decree of Catherine II, at the expense of the federal treasury, a stone Palace stud farm with premises of 6.5 thousand square meters was built. The length of this square is 800 meters. They worked here with different breeds and annually bred a thousand horses, but the main task was the selection of heavy trucks. The largest of them, the Vladimirskys, could carry 3 tons of cargo each: for comparison, the “lorry” was designed for 1.5 tons.At the same time, the horse worked off-road. The residents of Vladimir were taken out for almost 200 years, and finally registered in 1946. Now in Gavrilov Posad, heavy trucks are kept near the plant in modern premises that are more adapted for this.

Continued

In 1829, the plant ceased its main activity for several years and, by order of Nicholas I, was given over to accommodate a hussar regiment. In one part of the building there were horses and service personnel, in the other were the barracks of the hussars of the X Ingermanland Regiment.And here the development of events again turns to national drinks.

Special project on the topic

“When the regiment was stationed here, there were four times more drinking establishments in Gavrilov Posad than in Suzdal. The headquarters of the hussar regiment is 1.5 thousand hussars. Question: what should hussars do while in the city? Of course, eat and drink “, – explains Igor Kekhter.

The Museum and Tasting Center “Palace Plant” is being created in the building of the stud farm. Its components are the Museum of Russian National Drinks, the exposition “Homeland of the Vladimir Heavy Truck”, “Hussars in the City”, the tasting area “49 horses” and conference and tasting rooms.So far, only 1.5 thousand square meters have been repaired. meters of the room – about a quarter.

This year, Kochter plans to open a four-star hotel “Ten Hussars” in the still undeveloped wing of the stud farm.

© Vladimir Smirnov / TASS

“Will you be able to sleep peacefully in your room if you have a Museum of National Drinks with a tasting room behind your wall? So, I think, when we launch the hotel, we will introduce round-the-clock service, and the museum will be open around the clock. And this will be the only one probably a museum in Russia that will operate in this mode.Night at the museum is very popular, and we will have a facility where a tourist can come at night, taste drinks and stay or leave. All year round! “- the museum worker-hotelier tests.

With the return of life to the stud farm, a new movement towards improvement began in Gavrilov Posad itself. He became the winner of the Ministry of Construction competition for the improvement of small towns, and an unusual playground made of stones and logs with modern lighting appeared in the center. The government of the Ivanovo region has repaired the roads leading to the city.

“I would very much like the administration of the Vladimir region to help repair the section of the road from Suzdal to the border with the Ivanovo region. In the end, the main flow of our visitors will return to spend the night in Suzdal,” Kekhter reflects.

Children can too

And what, I ask, does the public react to your museum? Still, the popularization of not only non-alcoholic, but also alcoholic beverages. You invite children here too, now you are giving out ten thousand tickets for free.

Tastings at the stud farm are not a reason to drink like a horse, the mead brewer counters. On excursions for children, the emphasis is still on the technology of kvass and jelly, and they also revive the forgotten concept of “berry water” – something like unboiled fruit drink.

© Vladimir Smirnov / TASS

– The same child, entering a hypermarket, walks past a heap of bottles with a variety of alcohol. If he does not talk about the culture of alcohol consumption, then it will also be wrong. It’s like the question of sex education – should you tell your child about sex? As a parent, you will not tell – they will tell him on the street, and not always with good consequences… And I think it’s worth showing how to eat properly, what the culture of consumption is, “he says.

Since the beginning of the year, the museum-tasting center has been visited by about a thousand people, Kechter hopes that in a couple of years the flow of people wishing to get to the museum will grow to one hundred thousand a year. We are not talking about money, but it is clear that even the most tender attachment of Russians to national drinks will not allow them to quickly return the invested funds – the restoration of the building is in full swing and will last for several years.

© Vladimir Smirnov / TASS

I take with me from the museum the proprietary pickle recipe from an expert: cook without vinegar, add at least four spices – currants, oak, garlic and dill.Put a tablespoon of salt in three liters of water. You never know, after such an excursion it will come in handy.

Anna Ustinova

The editors do not support the use of alcohol. Excessive alcohol consumption is harmful to your health.

Thomas Baldwin, Wellington | LuxuryEstate.com

Thomas Baldwin, Wellington | LuxuryEstate.com

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Tommy Baldwin has been a realtor since 1990.Prior to moving to West Palm Beach in 1996, he owned and operated Wawaset Real Estate in Chaddsford, Pennsylvania. He worked for the commercial real estate Touchstone Webb in West Palm Beach, covering over 1 million square feet of office space. Tommy was hired by Palm Beach Polo Realty in 1996, where he worked for 16 years before founding Equestrian International Realty Sotheby’s in 2012. Its continued success is confirmed year after year, selling over 300 homes outside the Palm Beach Polo and Wellington Country Club and Equestrian properties.Tom represented families from all over the world and his success was purposeful. Tommy graduated from New England College in Henniker, New Hampshire in 1989 with a BA in Business. He played on the varsity lacrosse team and was named Player of the Year in the New England Pickle poll. In 2002, he represented the United States as a player at the International Lacrosse Federation Games in Perth, Australia. Tommy is also President of the Wellington Lacrosse Youth League, where he is committed to promoting the sport.Tommy is married to his wife Maria and has three lovely children, Autumn, Colin and Ella.

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Equestrian Sotheby’s International Realty is the most prestigious equestrian and luxury real estate company in Wellington County and West Palm Beach County.Our office will continue to provide local experiences in equestrian homes, luxury real estate and golf communities through our expanded link to this global brand. With dozens of partners and a full-time transaction manager, we ensure that all our clients are individually provided with the highest level of service throughout the closing process. Our real estate service area covers all of Wellington and West Palm Beach, including but not limited to Polo Beach Palm Beach Country Club, Grand Prix Village, Grand Prix Village South, Equestrian Club, Equestrian Club Estates, Saddle Trail , Palm Beach Point Palm Beach Point East, Mallet Hill and Southfield at the Palm Beach Polo Club.

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90,000 Drinks that will help to cope with a hangover

Having fun during the New Year holidays can lead to unpleasant consequences.And why? Because often feasts do not go without alcoholic beverages. A stormy evening often ends with poor morning health due to alcohol intoxication. Ivbg.ru has collected healthy drinks for you to help you cope with a hangover.

Photo: photokva.ru

A hangover is the body’s reaction to toxic poisoning with alcohol decomposition products. It is accompanied by headache, nausea, dry mouth, and other unpleasant symptoms. Alcohol is a powerful diuretic, it removes a large amount of fluid from the body, so drinking alcohol leads to dehydration.First of all, it is necessary to restore the water balance. The following drinks will help with this:

Mineral water . As you know, the body spends many useful substances to remove alcohol and alcohol decomposition products. Mineral water helps the body to quickly restore water-salt balance.

Tea . It will help restore vitality, recharge with energy. Hangover tea is best prepared with lemon. It is better to use honey instead of sugar. If you suffer from severe headaches, then it is better to give preference to varieties of green tea.They contain more caffeine, which relieves vasospasm.

Herbal tea for hangover . Medicinal plants contain many useful substances that will restore strength and cleanse the body. Hangover tea can be made from motherwort, licorice, hops, valerian, ginseng and yarrow. Well relieves hangover syndrome infusion of fresh or dried thyme with lemon. Rosehip decoctions will also help. Pour boiling water over a handful of rose hips and leave for half an hour. Or buy crushed rosehip in sachets at the pharmacy, which is infused in boiling water for 15 minutes.

Kvass. In case of a hangover, it will help fill the deficiency of B vitamins, saturate the body with amino acids and enzymes. Thanks to this, alcohol breakdown products will be eliminated faster.

Brine. This is one of the oldest hangover remedies. This liquid contains potassium, sodium and magnesium salts. They help restore the natural water-salt balance.

Tomato juice . Under the influence of alcohol poisoning, the body not only enters a large amount of toxins, but also quickly removes useful minerals and trace elements.Tomatoes contain a large amount of magnesium, which the body needs for a hangover. By the way, it is better not to consume citrus juices on an empty stomach. They contain many acids that have a negative effect on the walls of the stomach.

Fermented milk drinks. They are the best way to restore acid balance, reduce blood pressure and relieve nausea. Kefir, fermented baked milk, yogurt or whey will help you to normalize your morning state.

Note that any drink, be it tea or pickle, with a hangover, it is better to drink slowly in small sips.

By the way, there are several simple ways that will help, if not completely insure yourself against a hangover, then at least reduce its painful symptoms. Try not to smoke or to minimize the amount of tobacco products you can use. Nicotine in combination with alcohol is an explosive mixture for the body, which is difficult for him to cope with. It is also best not to consume alcohol on an empty stomach. With a full stomach, you will get drunk much more slowly and will be easier to get out of a hangover.

China Trigger Ball Massage Ball for Back Massage Yoga Balls Manufacturers

Product Description

Simple and effective massage for pain relief and relaxation can be done with double lacrosse ball KSONE

Find relief from stiff and painful muscles using KSONE Spiked Ball . Constructed with durable natural rubber, the dense lacrosse balls are ideal for an effective, concentrated massage.Useful for trigger point therapy, myofascial release, correction therapy and deep tissue massage, with barbed ball promote healing by increasing blood circulation and flexibility in targeted areas.

Product Features:

1. Self-massage , provides effective pain relief and reduces inflammation, stiffness and muscle soreness
2.Durable construction, tight Massage Spiked ball does not crack or crack and does not leave marks
3.The portability, nylon gear bag makes commuting to the gym or office convenient and easy
4. Improved mobility, increases flexibility and increases range of motion, ideal for pre or post workout
5. Reusable, ideal for myofascial release, acupuncture therapy , deep tissue massage and correction therapy
6.Included with your purchase:

KSONE double lacrosse massage balls
Nylon travel bag
Training insert

Product part

3

Our company

Fayyou Sports Co.Ltd., Zhuhai Kesai Branch Co.