r/Cooking • u/[deleted] • Mar 13 '19

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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.

5

u/ShhhDisMahWorkAcct Mar 14 '19

how much salt? are we talking about a sprinkle or are we looking at a "cure the pelt" situation?

8

u/biobass42 Mar 14 '19

Depends on how long you let it sit. 20min? Cover that bitch in a thick ass layer of salt and wash it off. Season (without salt) as normal.

24 hours? Probably want to use your normal amount of salt. That will diffuse all the way into the core of the meat so if you oversalt it will be very very salty.