Why you should (almost) always brine your chicken
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In this video, I explain the what, why, and how of brining, so that you can utilize it in your cooking. CHECK ME OUT ON …
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I just turned 69, still skinny, athletic and never been sick. Mainly because I only eat salads all my life and very little chicken. After watching dozens of YouTube videos, I'm on my second package of six boneless chicken breasts. Every day I cook one breast on top of the stove differently than the last. I adjust the fire underneath the pan differently, and the cooking time on each side differently. And it's always still dry. Very very dry. I'll try brining for the recommended 3 hours tomorrow. And I'll turn the heat down to halfway. So far the heat has been at medium high, I sliced the breast in half long ways so that it's thinner. I cook it in light oil for 3 minutes on one side then 4 minutes on the other side. I put it on a plate and the temperature reads 155. I then heat up either teriyaki sauce or barbecue sauce to kill the dryness and when it's boiling I cut the cooked chicken into bite size and drop it in the juice stir it then drop it on a plate. And each time I'm thinking maybe I should buy Tyson precooked chicken and just forget it. Mind you, I've been putting chicken breasts in my pressure cooker for 16 minutes instead of the regular 12 and it turns out just fine at 165 but I'm experimenting with cooking on top of a stove. Interestingly, 16 minutes brings the internal temperature to 165. The next package of breasts that I buy, I'll drop three in and set it for the recommended 12 minutes and see if I can taste the difference at 155. If I ever get it right, maybe I'll make my own video. But if I keep screwing up, thank God for Tyson precooked chicken.
I usually cook my chicken to 162 163 ish and pull it and never had dry chicken 🤷♂️ I think it depends on the method of cooking
What about dry brining
When deep frying whole chicken breast what temperature do you recommend for the fryer.
5:20. Bake at 300F until the internal temperature reaching 150F for white meat like chicken breast, 170-175F for dark meat
This is extremely informative! Thanks very much!! I am making bacon and experimenting with bbq technique
Pat skin dry. Place on rack in fridge for several hours, even overnight. Voila, crispy skin.
I use the 7 log it is a major reason my chicken is and turkey is better
Great explanation, without unnecessary chatting.
So at about how long did it take the chicken to reach that temperature
Simple, scientific, and satisfying! Great vid man!
Does this effect your salt intake or protein intake ? It has to change something, I’m all for it! Is it a healthy move is all I’m asking.
This is absolute facts. Wet brine for lean cuts like whole chicken or pork chop. I’m running a pork special right now at my restaurant!! The brine is blended in the vitamix, Whole lemon, whole lime, fresh bunch oregano, dill, parsley, raw garlic, rw vin and 12% salt solution. This is served over tabouli and tzatziki. Very simple but you won’t have a better pork chop even if it’s your moms. (your mom makes dry ass pork chops) don’t ask how i know!!!!!
Sending this vid to my chick friend that made chicken breast drier than Death Valley Arizona.
Dry brine huh…
I'd recommend using 50% pepper, 25% salt, & 25% lawrys seasoned salt. Most people are of aware of dry brining with salt but any dry seasoning will absorb liquids. If you use the 3 then you don't have to rinse due to less salt with this combination 👍🥩🍻
Problem with brine is there's a lot of sodium
Seeing in the United States we don’t use grams, it would be nice if you would simply say X amount of salt to ask amount of water especially for some people live alone are brining one chicken Brest…I don’t mean to be rude but the monotone image to speak it’s like one long sentence without a comma. Maybe just taking a breath and that sound like you’re reading up a monitor…
Thanks for sharing this brilliant knowledge. Greeting from Indonesia ✌️
Pickle juice is the way.
I've been using leftover pickle juice for 20 years. It's yummy for fried chicken
Great video man! But can you freeze chicken after it's brined? Will it affect the texture? Thanks.
Thank you for this video! So informative and insightful, I really appreciate it (:
If I'm roasting a whole chicken, obviously with the skin on, I would then use a "dry brine"?
Does the quantity of water matter? Like for eg: if all the pieces are fully submerged in 500ml do i really need 1L water?
Great information, thanks for sharing
How about brining chicken in vegetable stock ?
Do you wash the salt off after dry brining!?
What happens with osmosis?
can I brine my chicken first overnight then wash it off and marinate it overnight? Is that okay?
What about the salt content for brining? If u have high blood pressure?
I did it!! The best chicken breast my husband have ever had and kids too 🤣! Thank you for this tip!
More chill version of Ethan and Joshua I like it 👌