Falcon50
Senior Member
I'll suggest one of my current favorites.
That is brining meats, especially those that are usually dry, or usually tough, in 5% to 6% (by weight) solution of salt and water. Let the meat sit in the solution, in the refrigerator for a few hours. Remove and carefully pat dry to remove salt solution before cooking. For some reason, in my experience, this really can moisturize and tenderize the meat.
Especially good for chicken breast and pork loin, which can be dry after cooking. I learned this hack from "America's Test Kitchen" YouTube channel, which I also recommend.
I'd enjoy hearing your tips.
That is brining meats, especially those that are usually dry, or usually tough, in 5% to 6% (by weight) solution of salt and water. Let the meat sit in the solution, in the refrigerator for a few hours. Remove and carefully pat dry to remove salt solution before cooking. For some reason, in my experience, this really can moisturize and tenderize the meat.
Especially good for chicken breast and pork loin, which can be dry after cooking. I learned this hack from "America's Test Kitchen" YouTube channel, which I also recommend.
I'd enjoy hearing your tips.
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