The juicest meat- Cooking tip from chef

 It takes time to fry chicken or pork properly, yet you can dry them out very easily. But European chefs use a simple trick to ensure that the meat gets cooked properly: they put the meat in a brine. To make a good brine, take 3 cups of water, add 1/4 cup of salt and 1/4 cup of sugar. Then pour the brine onto your meat, ensuring that the liquid covers it, putting it in the fridge. The time it takes to marinate will depend on the thickness of the chops. But roughly calculate about 1 hour for 1kg of meat. Just be sure to not let your meat marinate for more than 8 hours or less than half an hour. If preparing chicken wings, the time should be based on an average weight of one wing. Be sure to pat the chops dry before cooking.

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