The food lab better home cooking through science ( PDFDrive ) 433
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salted and left to sit overnight before cooking (a
techniquesometimesreferredtoasdry-brining),and
the final three were soaked overnight in just water
beforecooking.Imeasuredtheweightofthechicken
breasts (and consequently the amount of moisture
lost)ateachstageoftheprocess.
All twelve breasts were cooked simultaneously in
a 275°F oven until they reached an internal
temperatureof150°F.Here’swhathappened:
STARTING
WEIGHT
AFTER
SOAKING
Plain
100%
99.1%
Brined
100%
111.6%
Salted
100%
99.4%
