In this recipe for gai yang, or Thai grilled chicken, the chicken marinade is enriched with a little coconut milk,
which keeps the meat moist during grilling.
Not exact matches
According to their site, briefly soaking
meat in a solution of baking soda and water raises the pH on the
meat's surface, making it more difficult for the proteins to bond excessively,
which keeps the
meat tender and
moist when it's cooked.
I'm sorry), but
keeping the chicken
moist,
which is super important when you're cooking with a lean
meat.
They contain flavoring ingredients and phosphates
which help
keep the
meat moist during long cooking.
Here's what I do: I only buy chicken with bone - in, skin - on (the minerals and nutrients from the bones and joints leach into the
meat, and the skin,
which has serious anti-microbial properties,
keeps the chicken super
moist).
It helps
keep the
meat moist and tender and prevents the cod from drying out,
which is a common issue with baked fish.