Butcher shop employee advises: This is how you remove all chemicals from meat!

However, as you probably know, a standard chicken cannot grow to a normal size suitable for meat in 30-40 days.

Therefore, it is understandable that breeders add a lot of additives to its feed, which is not desirable.

The Culinary Secrets portal recommends how to remove all harmful substances from meat.

It is necessary to soak the meat in a physiological solution before cooking.

This method allows you to remove at least part of what has accumulated during the processing of chicken.

Each piece of meat should be slightly soaked, just so that it is saturated with water.

Thanks to this, it will be juicier, as salt molecules retain water in the tissues.

And thanks to this, it will not lose mass and will not dry out when cooking.

It is good to add a little lemon juice to the water.

This process can be considered as a meat cleansing.

Thanks to this solution, at least part of the toxins will be released from the meat. But it has another advantage.

The breasts prepared in this way, roasted in the oven, will be very soft and will not dry out.

An experienced butcher advises how to choose quality meat.

You may have heard that meat can be pumped with a soy solution or special substances that make it look more attractive.

The biggest problem arises when cuts treated with chemically harmful substances are also sold on the market.

Learn a simple trick to quickly distinguish the quality of meat!

It only takes 20 seconds to know what you are buying.

Cut a piece of meat and stick a toothpick into it.

Take a piece of aluminum foil and a match.

Insert the toothpick into the meat and bring the lit match close to it.

If after 10 seconds the meat starts to smoke and smells like when it is roasted, you are lucky that you have got quality meat without additives.