salted and left to sit overnight before cooking (a
technique sometimes referred to as dry-brining), and
the final three were soaked overnight in just water
before cooking. I measured the weight of the chicken
breasts (and consequently the amount of moisture
lost) at each stage of the process.
All twelve breasts were cooked simultaneously in
a 275°F oven until they reached an internal
temperature of 150°F. Here’s what happened: