The salt breaks down the proteins of the meat. Because of that, during cooking, the meat will not contract, and the water and juice from the meat will not be lost.
The salt breaks down the proteins of the meat. Because of that, during cooking, the meat will not contract, and the water and juice from the meat will not be lost.
Why You Should Brine the Chicken or Turkey?
Why You Should Brine the Chicken or Turkey?