Quote:
Originally Posted by 3sweeties
Does brining act as a tenderizer?
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I wouldn't really call it a "tenderizer" per se. The meat absorbs the salt and with it, some of the water. That allows the chicken to be seasoned all the way through the meat (not just on the surface) and with more moisture in the raw meat, you end up with more moisture in the cooked end product.
I think it does a lot to improve those frozen chicken breasts.