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If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.
如果你在烹饪前一天给鸡肉加盐，它就会开始分解肉的细胞结构，让它变得更有味道，实际上还能帮助它保持更湿润。牛排和猪排也是一样。很多人盐水;我们季前赛。