Say Goodbye to Dry Chicken Breast | 3 Foolproof Methods
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Life is far too short to be choking down some dry chicken on a regular basis, I hope these 3 foolproof chicken breast techniques help to avoid that problem!! HAPPY COOKING!!
my NAME is GILBERT, and when you "introduced" the pepper, I SPIT out my coffee. I am further disturbed that I sorta resemble said pepper grinder.
I'm surprised that you didn't mention meat thermometers. I couldn't get my chicken to the right temperature without one.
Love your videos and your cooking methods but I have to ask, are you in treatment for your mental issues? You seem to be having way too much fun in todays world which I am sure is not allowed with Drooly Joe in the White House (for now)!!
Woody Breast Disease
I love chicken breast but most of the time it's either sticking to my teeth or very chewy and dry. It is so unforgiving to cook and it has such a fine line of being under-cooked and overcooked.
I have all 3 of those in my kitchen and they are unbelievable 🎉
My issue with sous vide: i dont cook in plastic. Nosiridontlikeit. Don't trust it. Nonono
Best jumping-side kick ever
GILBERT!!!!!
how do you get the charring but no burn? is it easier to get the charring on the grill pan?
Using both hands to touch the chicken.. and then the same hands to touch your wooden pepper grinder…
Your measurement systems are mind boggling
Now I just see videos as "before shaved head" and "after shaved head".
If I look at them in terms of cooking alone…they're all fucking great.
Love this channel.
Smack that bitch ass fridge once for me. 😊
I like how you cook, but I came to see you beat the copper out of that refrigerator 💯😂😂😂😂😂😂😂
OR you could use thighs!!!! Flava!!!
After searing…, the chicken looked pink still… Eww
Can someone tell me what’s up with the refrigerator? I just started watching his awesome videos and I always see him beating the fridge and never knew why.
Great stuff as usual. My favourite way is to mix a little oil, salt, pepper, whatever dried herbs I have (thyme, rosemary, basil etc), paprika and brown sugar. Mix together, slather over the chicken and cook at a high heat (200 C for 20-22 mins). Then add butter to make a sauce from the juices. Foolproof and amazing
That first chicken breast yes it’s Tuesday because it’s still undercooked. I love your videos I love your cooking style you can tell by watching these are delicious yet you make it all look so effortless. Great job great content. Thank you