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2,006,209 Views • Mar 6, 2024 • Click to toggle off description
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Views : 2,006,209
Genre: People & Blogs
Date of upload: Mar 6, 2024 ^^
Rating : 4.907 (2,346/98,512 LTDR)
RYD date created : 2024-05-20T05:31:54.007233Z
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YouTube Comments - 1,146 Comments
Top Comments of this video!! :3
95% of restaurants don’t prepare their chicken like this
2.2K |
This is why thick thighs save lives, put my clock in when you said add time and now my Bluetooth griddle is flying away
3.3K |
This isn’t why chicken breast tastes better in restaurants, it’s because of all the butter it is cooked with 😅
524 |
Meanwhile gym bros be boiling and blending it cuz chewing is too much effort 😭
2.4K |
That sous vide chicken looks anemic AF.
364 |
Cooking chicken breast in the oven at high temp is like: 18 mins, raw and pink and will kill you, 20 mins, overcooked and like eating sand, 19.07 mins, absolute juicy flavourful perfection…
506 |
There's no need for acid in lean meats, such as chicken.
Acidity is used to break down collagen, found in fatty meats (read: red meat). The collagen doesn't break down quickly enough during the cooking process, leaving it 'stringy'. Thus, acid is used to prepare the meat, softening the collagen and making for a more tender meat.
Lean meats don't have bundles of muscle fibre sheathed in collagen. Any acid will just flavor the meat but not make it more tender.
14 |
I use Italian dressing as a marinade overnight.
It’s delicious
30 |
There's a lot of people who skipped over the hold time at temperature caveat and wrongfully believe you "must" cook your chicken to 165°F in order to be safe. It is called the "7-Log Reduction Rule" which gives you a temperature range with a corresponding period of time that a piece of meat needs to be held at once achieving that internal temperature for 99.99999% of any bacteria/salmonella to be killed off. 140°F for chicken breast is amazing but you have to get it to that temperature internally and hold it there for almost an hour to do so, which is why Sous Vide is a great thing. Look up the charts for 7-Log Reduction, buy yourself a Sous Vide cooker, and enjoy juicy meats.
If you are trying to do it on a budget, Amazon sells an Inkbird machine that is great for entry level sous vide. It has an app to control it remotely and does a great job.
56 |
Just buy a grocery store rotisserie chicken and call it a day tbh
157 |
Olive oil, minced shallots and garlic, Dijon mustard, herbs based on recipe. Massage and allow to marinate for several hours to overnight. Grill, saute, bread...use a meat thermometer, cook medium/medium low. Flip once golden on pan side. Continue until golden on second side or add sauce if part of recipe and simmer 5 minutes or so. Only use an oven if part of the recipe or you're doing a big party requiring several sheet pans worth😊
33 |
One thing that has massively improved my chicken breast is a marco Pierre white trick which is to flour your chicken before pan frying. Season the chicken as you normally would be just dip it into some plain flour then shake off any excess before pan frying with a reasonable amount of olive oil (but not swimming in olive oil) It’s nothing as calorific as southern fried chicken but really improves the texture giving it a slightly crispy surface and it retains the juices inside the chicken as well.
13 |
I just give it a thin coat of olive oil, unholy amount of spices, let it marinate, then wrap it in parchment paper and pan fry it using no oil, just adding periodically a few spoons of water, medium high 8-10 minutes on each side depending on size. Comes out perfect every single time.
40 |
I have never seen a sous-vide being used, when I order chicken.
But it is usually fried
14 |
I thought I hated chicken breast until I got a thermometer
157 |
So much work! I just season my chicken and slow cook the breast in a low flame with a shot of lemon towards the end ( 12-14 minutes ) and it’s juicy tender and deeeeelicious!
6 |
you can also do a dry brine, where the salt simply dissolves straight into the chicken
87 |
I don't comment on your stuff normally but I really needed something like this since I wanted to eat more chicken. Thanks
130 |
Boi where are your seasonings? 😭
32 |
@considerthis253
1 month ago
Foolproof: cut breast into nuggets, dip in butter and then parmesan. Cook in air fryer 10-11 min. Absolutely delicious & tender every time.
1K |