And the mother-in-law was right! Although I do not listen to her culinary advice. She suggested to me that I need to soak meat in salt water - this is how sausages do. I'll tell you why you should do this and how it affects the taste.
Meat aged in saline becomes very soft, tender and juicy. This is because salt changes the structure of the meat: moisture begins to accumulate and retain in it. And it holds even during cooking, so the meat becomes juicy, even chicken breast.
The proportions are as follows: for 1 liter of room temperature water, 4 tablespoons of salt and 0.5 teaspoon of sugar. You can also add a few peppercorns for taste. There should be enough brine so that the meat is completely in the brine.
Cover the container with a lid and put it in the refrigerator for 1-8 hours. The holding time depends on the size of the piece. If, for example, small pieces for barbecue, then 1-2 hours will be enough. And if you have 1.5-2 kg of meat in one piece, then keep it for 6-8 hours.
I say right away: the taste of the meat changes a little, it's true. But it always turns out tasty and juicy. Try it!
By the way, the mother-in-law is convinced that a strong saline solution removes well all chemistry and antibiotics, especially from chicken. But here I have my own ways. You can read below.
Read also: How I remove chemistry from store-bought chicken: 2 proven ways (share)
I will teach you how to cook meat "in a thermos": tastier than in the oven and soft. Even beef will melt in your mouth (eat instead of sausage)
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