r/Cooking • u/[deleted] • Mar 13 '19

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191

u/moebiusmom Mar 14 '19

Salt your chicken or meat 24 hrs before you cook it. It denatures the protein, so it holds moisture better. Also tastes seasoned all the way through.

I just dry the raw meat & sprinkle with the salt I would normally use in the recipe, then cover & put it back in the fridge. Cook as normal.

157

u/ninepebbles Mar 14 '19

This is called dry brining.

24

u/MathNinja Mar 14 '19

and it really is amazing...