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Old 10-07-2008, 01:25 AM   #11
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Why don't you brine the chicken breasts first, then sprinkle with lemon juice and some dried rosemary? Brine solution = 1 qt warm Water, 1 Tbsp Brown Sugar, 1/4 C Salt (Kosher is best, but who's counting?). Soak for 1 hour in Fridge, rinse off, add your seasonings (NO Salt) and George them. Check for salt, etc. at the table when you serve them. (bet you won't need any!) You'll find your chicken comes out jucier, sweeter and all 'round gooder. (P.S.: if you want garlic, crush a clove or two and put it in with brining solution)
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Old 11-03-2008, 04:55 PM   #12
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Quote:
Originally Posted by jennyema View Post
Unless you have issues with sodium, you should also salt your meat before cooking it. It makes a huge difference in taste.
I heard you shouldn't salt meat before cooking because it dries it out... is this true?
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Old 11-03-2008, 05:26 PM   #13
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No, it is an old wive's tale. Besides, we are talking about brining before cooking. SO wash chicken before (always) and after brining. As I said, you probably won't need to add any more salt at the table. Try it, you'll like it!
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Old 11-03-2008, 09:02 PM   #14
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Quote:
Originally Posted by TeonW View Post
I heard you shouldn't salt meat before cooking because it dries it out... is this true?
Salt does draw moisture out, but if you salt just before cooking then the salt will not have enough time to do that. The other side of the coin is that if you salt and leave it for a while then it will draw moisture out, but then leave it a little longer and it will actually suck that salty liquid back into the eat. This is known as dry brining and is a great technique. Bottom line is meat should be salted before cooking for best flavor if you are able to do so.
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