The food lab better home cooking through science ( PDFDrive ) 704

• Sample #6: Soaked overnight in plain water (Samples #1 and #6 were included as a control to ensure that the brine and salt solutions were behaving as expected.) As expected, the brined chicken samples held on to significantly more moisture than either the untreated breasts or the water-soaked breasts (See also “Weight Loss in Cooked Chicken Breasts,” here.) Indeed, in this test, the water-soaked breasts actually ended up drier on average than the plain breasts Take a look at the carnage: Water-soaked chicken breast Dry as the Gobi Desert (on an admittedly very-moist-fora-desert day) Then, take a look at the brined breast: Brined chicken breast  ...Water-soaked chicken breast Dry as the Gobi Desert (on an admittedly very-moist-fora-desert day) Then, take a look at the brined breast: Brined chicken breast