Do you like chicken, but no one wants dry breasts? Pour breasts or whole chicken in salt water. It’s a perfect gadget!
Salty water
Why soak the meat in salty brine or even salt when salt is not recommended in marinades? There is also different ways of preparation and also the choice of meat.
The author of this post, which he published on his YouTube channel Charlie Anderson with many other interesting cooking videos, explains why
Source: YouTube
What will the salty infusion with chicken do?
Whether dry salting or soaking in salt water, salt helps to soften muscle fibers in this way. Therefore, it retains chicken and cooks or other heat treatment is less dried.
Salt, of course, enhances the taste, although it is a very weak salty infusion. Therefore, the taste is not downright salty. Because the chicken is full of juice, there is also a better warming and more even heat treatment as well as an ideal and significantly brittle meat structure.
What meat is useful to use salty infusion?
You may have noticed that the author of the post points out that the method is not strictly suitable for preparation of chicken with leather. Thanks to the salt, the skin softens, does not shout and does not bake.
Moreover, the salty infusion is not suitable for beef steaks, lamb meat, duck breast or fish. The steaks would be too softened by the infusion, the lamb would lose a specific taste, the duck breasts are bold again and do not need further hydration.
If you decide to load the chicken into the brine, you do not have to worry about complicated preparation. But take the time, at least you need to leave the meat in salt water for half an hour, but it is recommended for several hours.
Pour about 2 to 3 tablespoons of salt in a liter of cold water and mix it well. Then allow the meat to soak the whole submerged. Before cooking, do not forget to dry a piece of meat and follow any popular recipe.
Even if the basic infusion is satisfied only with salt and water, you can also add herbs or spices. If you use such meat on chicken cuttings, it will certainly not be spicy or very spicy. After lemon, rosemary, garlic or bay leaves, it will only smell slightly, but it is very pleasant.
Sources: SimplyRecipes.com, 177milkstreet.com
