3 Scientific Reasons to Brine Your Meat — We’ve Got Chemistry

July 21, 2015

This post was originally published on this site

http://www.thekitchn.com/feedburnermain

There are those home cooks and chefs that insist on brining before cooking a big roast chicken, turkey, and other meats, and then there are those who don’t bother because they think it’s not worth the extra steps and hassle. But what does brining a piece of meat actually do?

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