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Salting, also known as dry brining, seasons the meat and changes the structure of its muscle proteins so that they’re better able to retain their own juices. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. . . . #meat #chicken #tips #nonvegrecipes #nonveg #Ajaychopra | Ajay Chopra
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