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Went from dry overcooked chicken to perfect breasts just by salting 45 minutes before cooking
Switched to dry brining every chicken breast for at least 45 minutes before hitting the grill and the texture change was huge - way juicier and actually seasoned all the way through - anyone else take the time to pre-salt or am I just slow to catch on?
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charlesb895mo ago
Salting early is the ONLY way to go.
4
margaretshah5mo ago
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chen.fiona5mo ago
Read somewhere that pre-salting can actually make the meat tougher cuz it pulls out moisture too fast. Might explain the short time lol
2