Water 100% 103.2% As you can see, while a plain chicken breast lost about 17 percent of its moisture during cooking, a brined breast lost only 10 percent Salted breasts came in just under brined breasts, at 11 percent Soaked in plain water, the breasts gained about percent in weight prior to cooking, but all of that extra water came right back out—water-soaked breasts fared no better than plain breasts From this data, we know that salt is doing something to help retain moisture, whether applied through a brine or simply rubbed on the surface of the breasts How does it accomplish this? It’s the same as salting a steak before you cook it: it’s in the shape of the proteins In their natural state, muscle cells are tightly bound within long protein sheaths— this doesn’t leave much room for extra water to collect in the meat But as anyone who has ever made sausages or cured meats knows, salt has a powerful effect on muscles (see here) A salt solution will effectively denature (read: unravel) the proteins that make up the sheath around the muscle bundles In their loosened denatured state, you can fit more water into those muscles than in their natural state Even better, the denatured proteins in the sheaths contract far less as they cook, squeezing out much less moisture So, which method is better: brining or extended salting? From the chart alone, you’d guess brining; the meat retains an entire extra percentage point of moisture But is this all good news? I can hear you all now saying, no more dry pork, chicken, or turkey? Sign me up! Not so fast There’s a major trade-off when it comes to brining, and it’s got to do with flavor You see, while your meat may end up juicier, remember that much of the juice it’s now holding on to is nothing more than tap water This can have a pronounced effect on the flavor of the meat With salting, on the other hand, all of the juices in there naturally occur in the meat I’ve repeated this test numerous times with everything from turkey to pork chops and always come to the same conclusion: salting and resting your meat is superior in every way to brining CHICKEN TEMPERATURE AND SAFETY T ake a look at the USDA’s basic cooking guidelines, and you’ll see that they recommend cooking foods to higher temperatures than anyone in their right mind would want to eat them at They ... tap water This can have a pronounced effect on the flavor of the meat With salting, on the other hand, all of the juices in there naturally occur in the meat I’ve repeated this test numerous times... cooking guidelines, and you’ll see that they recommend cooking foods to higher temperatures than anyone in their right mind would want to eat them at They ... chops and always come to the same conclusion: salting and resting your meat is superior in every way to brining CHICKEN TEMPERATURE AND SAFETY T ake a look at the USDA’s basic cooking guidelines,