Why you should (almost) always brine your chicken
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- Äas pĆidĂĄn 26. 05. 2024
- In this video, I explain the what, why, and how of brining, so that you can utilize it in your cooking.
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Therm pro is junk. I had 3 die at the same time. One for different cooking areas. Truly remarkable they all died at the same time. Junk
I worked at a high end fried chicken restaurant in LA and we brined our chicken. You can brine chicken with skin on and have a crispy fried chicken. Just make sure you pat dry after and leave it in the fridge for a couple of hours before you add some batter, dredge or any type of combinations you use.
@Klemheist you're welcome. A neat trick before dipping chicken in batter is to light coat with cornstarch.
In Denmark it is really hard to find chicken that are not pre-brined.
What is this high end fried chicken restaurant called? I never been to a high end fried chicken joint. As a chef that a new one to me!
@@chefmesser420 Look up Tokyo Fried Chicken Co. it's in east LA. I would say it's like a Nando's (if you've ever heard of it) style system but fried chicken.
@@Mrjvc163 looks damn good I'm in Phoenix so next time in out there I'll definitely be hitting it up
Fantastic video. During cooking tutorials I'm one of those students who LOVES having someone explain WHY I'm being told to perform a certain step. Once I comprehend what will happen if I go wildly off-piste and ignore the direction, I'm far more confident and excited about cooking. I love understanding why I'm doing what I do. Thank you so much for this upload, much appreciated.
CZcams chefs by default often have things wrong as well.
@@thenonexistinghero Why by default?
@@ciganyweaverandherperiwink6293 They almost always try to add their own twist to it. And that twist almost always also makes it worse than the original they're trying to mimic.
@@thenonexistinghero Oh, haa! Have you seen Jaimie Oliver cook thai green curry? Or his ramen? It's the stuff of nightmares. I ignore everything he comes out with. Those two tutorials are legendary. And not in a good way. Highly recommended if you want to have a good laugh.
Refreshing to see someone sticking to the point with such precision and not wasting time. Thank you brother. Subscribed!
Agreed. This fella knows his stuff and lays it out in a nice linear fashion.
Yes...đâ€
Supriaed its not too long.
Iseen 12 ans evwn 20 mintues
Great video bro! I always Brine my chicken, it is a game changer⊠A pickle juice Brine for chicken wings is unreal. Also if you want a crispy skin and a wet Brine, I suggest removing the bird from Brine and letting the skin dry out in the refrigerator, uncovered for up to 24 hours. The skin turns out amazing!
Thanks! I'll have to give that pickle juice brine a try. That's a great tip, I hadn't thought of that! I'll definitely give that a try as well!
Hi Ryan, I have to ask, how long should I leave it in the brine before removing for drying?
@@Quiestagirl I would suggest 2 hr minimum and 6 hr max. This video has some great tips over all and love the regular chef! Thx for reaching out đđŒđ„đš
After drying from the fridge, do I rinse before cooking
@@curtiscarlgelacio4536 I do not suggest rinsing your chicken in the sink, as it can easily contaminate other parts of your kitchen.
Solid explanation man. This makes me want to pick up some of those 6 qt containers you have haha.
I appreciate it man, thanks for watching! Haha yeah they come in handy, I have them in a few different sizes and get a lot of use out of them.
He reminds me a lot of you. Love this approach to cooking, to be honest don't mind having two of you uploading similar-style videos.
Exactly what I thought.
I use a 2œ gallon container with a tight-fitting lid.
Go to your nearest ice-cream store. They often sell their empty plastic pails with lids for 50Âą each. Mark off your own measurements on the side of the buckets.
All the ice-cream containers are rated as food safe (must be) for brining. Ours works just fine.
I have been cooking dry ass chicken breasts for years. Thanks for the tip on the 155F internal. I have always brined... more for flavor than anything. Thank you for explaining what it is actually for.
So you always brine your meat and it turns out dry? Because you said you've been cooking dry chicken for years, and you've been brining for years. So which is it?
@@chance2413 i guess he overcooked the meat every time
lol â€
My 16 year old culinary GENIUS grandson (ok, brag brag brag!) brined some chicken breasts overnight in dill pickle brine (diluted 50% with water), salt, and modest amount of sugar.
TOTALLY awesome when grilled!!! Fall-part tender, SO succulent!
you are a cute old man
That sounds great â€
I finally learned HOW brining works. Now THAT makes sense! Thank you.
You do not have to brine chicken here in Denmark. Most if not all chicken breat, are pre-brined. To the point that you can buy "premium" chicken, sold on the point that it is without brine.
However I have noticed that chicken without brine are more easy to cook dry. With brine you can "torture" the chicken a bit more on the pan, without it going dry.
*is
@brostenen is it not considered a bad thing when it is pre-brined? As they do it to fill it it with water so kilo price goes down, but less nutrition per kilo? We do have it here in Norway too, but not to that extend in Denmark. When we first got it was frowned upon and never became a big thing.
Don't think that's the same. They inject it right into the mean. That's different from what he's doing in the video, which takes hours of soaking
â@@HYPERxSONICxFANx2012no
Love the explanations! Very helpful for understanding why certain methods are used.
a great example of useful video. straight forward and no yapping about ads or merch or other things. much love đ·đ
Wow young man, you are Brilliant, it's that simple. I've never heard any explanation as good as this from any of the Master Chefs out 'their' (the highly respected TV Chefs of the UK) Well done đđđ
Appreciate the explanation of the differences! It really helped. Thanks
Also, an important thing to note is that your meat must be completely thawed before brineing it. The salt solution cannot move between the protein strands of the meat when the protein strands are frozen solid. It can give spoilage bacteria a chance to grow as well.
Thanks.
That doesn't make sense. Explain better.
@@jaredlapierre1304 wtf do your own research
i put thighs from the freezer into brined water to thaw overnight
Nevermind him, you can brine while thawing chicken. Just make sure its refrigerated. While brining/thawing.
I'm not a professional chef, however I enjoy cooking for friends and family. I'm always trying new and exciting recipes to entertain my culinary interests, and get rave reviews from everyone. So as a result they always admire my culinary creativity. Thanks for posting this video. It's very informative as well as educational. â€
Exactly the video (and useful comments) I was looking for. I will be experimenting with brine, marinate, sous vide and charcoal sear method (2 day, 4 step process) for a barbecue over the weekend and needed some more info on brines. Cheers!
Give me the BBQ address...
I watch a lot of cooking videos and this was fantastic in its directness and quality of information. You also have a very non irritating style of delivery (at least for me) which made it easy to listen to. Iâm now a subscriber - thanks for creating the channel.
This is the most useful and information dense cooking video I have seen, much earned subscription my man
Mind blown on the whole 150 safe temp thing. I'll never be the same after this. Subscribed and thanks.
Great video! It's already saved in my cooking folder.
Simple, scientific, and satisfying! Great vid man!
Fr waaaaaay better than that Guga Food guy who just talks and talks and talks about fuckin nothing than starts labeling parts of the meat when we arnt cutting it like man is he annoying and I feel he does this just to try and use whatever knowledge he has so he feels validated which just makes the video 12-18 minutes long when it could be 4 with ACTUAL information đ
Awesome and thorough explanation of cooking chicken temperatures! I use the 155 degree method myself and it's changed white meat chicken for me ever since! Great video as always!
Thanks, I appreciate it!
Fahrenheit or Celsius ??
â@@yka9632 We're measuring internal temperature, so Fahrenheit.
Add a little baking soda (like 1/4-1/2 tsp) and even a 15 minute soak will have a substantial effect on the tenderness. For chicken I recommend rinsing thoroughly before cooking or it does change the flavor a bit. It's a good way to make chuck or round steak fork-cut tender if you don't have time for braising or a pressure cooker.
thanks for just getting to the point rather than a big intro and history of salt or some nonsense. Great info! Love the extra science bit there.
Awesome explanation! So much better to actually understand why things should be done rather just following what should be done
I couldn't agree more. I don't just want to know how to do something. I want to know WHY to do something.
â@@orusandornots1915..... me too đđžđŹđ
The trick is to bribe the chicken đ
There are a million cooking channels and they're predominantly people who try to build suspense with cliffhangers or make the vid more about them than about the information. This is much more like the vids I've made, just a solid chunk of information. Very much enjoyed and will watch more.
Phenomenal stuff, cant wait to give this a shot this weekend
Best explanation I've ever seen.
I put salt in my marinade ! No need to choose between them. Results are yummy.
Huge thanks!!! This changes everything.
Excellent video and explanation. Thank you đđ»
I started brinning not so long ago and I feel I've been eating wrong my whole life. I still adjusting the brine recipe but the change is already amazing.
I heard somewhere ro add garlic dill pickle juice to my brine and it's amazing. Along with pepper flakes and a few heads of crushed fresh garlic and it's outstanding.
@@gabrielamaya2964 thanks! How long do you keep it in the brine for? Is there any risks to doing it?
@@pharaohsmagician8329 I suppose the risk is making your chicken too salty, this depends on how much you season your brine and how long you leave it in. 48 hours is too long, so I would say anything between 24h - 36h
@@gabrielamaya2964 Thank You, here's a tip in return: I just watched another video that said brining it in Buttermilk tastes absolutely amazing and the result looks alot more crispy too
@@pharaohsmagician8329 interesting, I'll have to try that.
Mind blowing. In the UK, we are instructed to cook chicken at 180 degrees Celsius, which equates to 356 degrees Fahrenheit⊠doesnât come out stringy (this is a whole bird though). Iâll try the white meat (Breast) at the temp you suggested and see how it turns out!
Just to be clear, I'm talking about the internal temperatures here, not the temperature you would set your oven to. If I'm baking a whole chicken, I'll usually set my oven to anywhere between 375F and 425F (190 - 220C).
@@TheRegularChef thanks for getting back! I realised that might be the case after sending the comment - really appreciate you replying. And thanks for the great videos!
No problem, Iâm glad you like them!
In the UK everybody overcooks the shit out of chicken. Whenever I cook it properly, most people will think it's 'undercooked' because they're so used to their extremely overdone and dried out chicken.
@@arandombard1197 Iâve never overlooked a chicken in my life, and am often lauded by my guests for serving a moist bird. Some of the methods I use to achieve this is making a butter ghee, salt and spices basting solution, and baste every 20 mins, and also putting half an onion and half a lemon inside the cavity of the bird. Hopefully now you can say that not âeverybodyâ in the UK overcooks their chicken. Iâm sorry youâve had such bad luck - youâve clearly pulled the short straw with cooks whilst youâve visited. If you ever want to pop by for a Sunday roast, you let me know! :)
Excellent presentation! Thank you!
Last thanksgiving I brined the turkey and it made a difference for sure.
I just deleted my previous very long comment as to why my chicken is always very very dry. For the very first time, I brined my chicken, adjusted the fire under the pan, reduced the cooking time and after three tries, it finally came out juicy and perfect and here's how I did it. I took one chicken breast out of a package of six, cut it in half long ways so that it turns into two thin chicken breasts. I did not pound it because cutting it thin was just as good. In a very small airtight Rubbermaid container I filled it with cold water, and without measuring I just dumped in probably a teaspoon of each: salt, lemon pepper, garlic powder and a pinch of chili flakes that I would sprinkle on pizza. Put the thinly sliced chicken breast under the liquid and shook it vigorously so that everything would mix. Stuck it in the fridge for 3 hours or more. Put them out of the liquid, put them on several paper towels and patted them completely dry. Then I sprinkled and rubbed on both sides corn flour, which I saw on CZcams, seals in the juices. Put it in a hot frying pan with enough oil to coat the bottom. Medium high heat is the key in cooking. Exactly 5 minutes on each side, quickly put it on a paper towel and checked the temperature. Even though the temperature immediately read 175 or 180, the chicken was moist, juicy, and it was just as good the very next day which shocked the the heck out of me because I never eat leftover (dried out) cooked chicken. I did the exact same thing the very next day with one chicken breast, only 4 minutes on each side and the temperature was 175 and it was still juicy. After perfect chicken on the third day I got tired and decided to cook hot dogs for a couple days. So the secret is to brine the chicken with salt and your favorite seasonings and make sure the fire is medium high which means between the medium level and touching the bottom of the pan. Too high and it cooks too fast and that is what dries it out, or so I read somewhere. Can you imagine a caveman yelling at his cave girlfriend that she's cooking the dinosaur too close to the fire and it will dry out the meat?
Honestly i assume it was tender due to the corn flour rather than the brining đ€
Good tip about not wet brining chicken if you want crispy skin, but to "dry" brine instead. That's what I will do. Thanks!
Thank you very much! If only all American guys on CZcams were so pleasant to watch, you have a very decent and appropriate way of presenting your matters. You won yourself a new subscriber, well done ;-)
Such a great video man! It helped a lot, thank you so much.
Iâve always ended up with salty chicken when using the 6% solution. We use about two Tlbs per Qt and get consistent results.
Do u salt the chicken after the brine?
I did it!! The best chicken breast my husband have ever had and kids too đ€Ł! Thank you for this tip!
This was a concise and informative video. I subbed instantly. Well done bud.
Well said! Explained so simply!
Brining also speeds up the thawing of frozen meats. Toss your chicken or fish fillets in a kosher salt brine tub in the morning and is ready for marinade or cooking.
Great explanation of why cooking chicken breast to 155F! I'll try brining next time, as usually I put salt on breasts at least an hour before cooking, on the counter, at room temp. Result is always juicy meat. Cheers from Montreal!!
Yeah that works great as well but Iâd recommend giving the brine a try! Cheers, thanks for watching!
Thanks for these explanations! I'm on it!
BRAVO! What a fantastic video! You really helped us all! Thank youâ€
Thank you for this video! So informative and insightful, I really appreciate it (:
Man great video. Couple personal points, I always take chicken off at 160, I'm going to try 155 next time and then maybe 150. Thank You. Be careful brining chicken too long, IMO it takes the salt too much if you brine too long. I never brine chicken more then 12 hours, but just be careful or it just tastes like salt(IMO). To crisp up that skin just pop the broiler on halfway through, but Im sure you realize that.
i sous vide my chicken at 140
Great advice! Thank you. I will try this with wild white meat cottontail rabbit. The meat is extremely lean and easily dries out faster than even chicken breast on the grill. I think this salt brine recipe will definitely improve the flavor or cottontail meat.
Very informative & helpful.
You've earned a new subscriber.
Never knew about the temperature for chicken, that's great information! I typically stop applying heat at 158-160 to let carryover cooking finish the job at 165-167 and have had great success in juicy chicken with a nice browned crust; however, I am always looking to up my game and if I can make it even better, why not? Great video! Thanks!
I can't get.. it is not even the temperature of boiling water. How possible to cook anything on such low heat????
@sampejke not sure I follow entirely. But sous vide "cooks" at really low temps. I am talking about the internal temperature of the meat itself whilst cooking. I usually remove the meat from the heat source a few degrees under the desired internal temperature. The heat continues to penetrate and cook the inside of the meat while it rests. Thats how it cooks to 165-167 and doesn't stay at 158-160. Hope that makes more sense
Thank you, that was really helpful! I'm new to cooking meat and need all the help I can get. Would love to see you make something on salmon fillet, mine always gets super dry!
You can brine salmon but I would suggest always cooking it in a load of butter
I think for salmon you just wrap it in tinfoil and it should retain moisture. Salmon is really fatty, so it doesn't really need anything to be moist. I've honestly never had a dry salmon and my mom is not a great cook lol. Not to insult your cooking or anything, just sharing my experiences. Meat is all I know how to cook lol, but when it comes to pasta or rice it never ends up how I like it.
Lemon juice and as the other commenter has said "a load of butter" also helps to make it more moist.
Amazing overview and explanation, wow! Thank you so so much. I rewatched the salt conversion part, but don't understand lol but I understand it's ok as you mentioned to put the amount of salt as we like the taste.
My aunt made a brined turkey for christmas and I swear it was the juiciest poultry I ever ate. Not to mention it tasked and felt like pork loin.
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 đđ„©đ»
Really liking your content and sharing it with food friends. I also passed along your wealth management channel to my son. Here's a question. What's the difference between a dry brine and a "cure"?
I appreciate it, I'm glad you're enjoying it! Curing and brining are pretty similar, but curing is more for preserving the food rather than keeping it moist and tender. So you'd generally cure for longer periods of time compared to a brine, and sometimes you can also add nitrates or nitrites in addition to the salt. So things like ham and bacon are made using a cure, whereas when you brine, you're basically just salting the meat to keep it moist and tender.
Great explanation! You know what are you talking about, thumbs up!
Your videos are amazing bro, keep it up!
Hi. Thanks for the video. I got to your channel while looking at bread recipes. Greetings from Colombia, South America. Do you do this brining at room temperature or do you recommend doing it in the fridge because of food safety concerns?
Hi, I'm glad you like the videos! Yes, you'll definitely want to brine in the fridge for safety purposes.
Hi Charlie , you do make me a better home cook, thank you. I brined my chicken before putting it on the barbecue, it turns out very juicy.
2 questions please, can I use Himalayan pink salt in my brine ? ( in Australia kosher salt is not found everywhere)
Also could you please teach use how to brine olives ( black or green) ? I failed several times as my olives turned mushy after a while, what is the right way to brine them? Thank you đ
Hi, I'm glad you enjoy the videos! Yes you can do that, any type of salt should be fine! That's a good idea, I haven't tried brining olives before but I may have to give it a try!
Hi, sorry if this came late. For olives, in Turkey my family adds enough salt so that a raw egg stays barely afloat. They add gradually more salt and check it with the egg to make sure that it was enough. This was the measure my grandparents did and my father still does and works out pretty great. If you are still brining olives I would recommend you to give this a try :)
Thanks for the video, lots of super helpful tidbits in here! :)
Great detailed explanation. Thanks
Nice tip! I saw Guga use boiling water to shrivel up the skin and make it super crispy. Can you technically do that after brining, pour boiling water as an intermediate step to shrivel the skin before cooking?
You could let the chicken dry out in the fridge for a day and itâll be dry enough to crisp the skin. Not sure if your method would work, since boiling water wonât be very good at boiling away the water inside the skin, however hot oil may work.
@@Chevsilverado - it renders the fat underneath and it makes the skin thinner then crisps when cooking
I've been trying to change up my seasonings on my chicken. I'm trying to get that effect where it almost looks like the seasoning has melted into the meat. I've noticed on ribs seasoned before they're sealed or when they have pre-rubbed chicken in grocery stores
Might depend on your draining. I think paprika, cumin and tumeric are pretty good at coloring the food
your a good maker of cooking videos, thank you sir
thank you for the great explanation!
That was really helpful, thanks. 2 questions - For a longer bringing process, eg overnight up to 48 hrs, i assume that you would need to put the solution with the meat in it back in the fridge, is that correct, or does brining always need to be done at room temp? And for a dry brine, on the skin side of a piece of chicken, will the dry brine penetrate through the skin to the meat, or do you need to get the dry brine under the skin?
Yeah you'll definitely want to brine in the fridge if you're doing it for any longer than an hour or so, just for food safety purposes. That's a good point though about the skin-on chicken. Ideally, you would want to lift the skin up and salt the meat directly because as you said, the salt doesn't really penetrate very well through the skin (if at all). I usually don't bother to do that that though because I've found that it sort of makes the skin fall off the chicken after it's baked. Plus, if you salt the bottom and sides of the meat thoroughly enough, the salt still seems to penetrate throughout the meat pretty well.
Great video man! But can you freeze chicken after it's brined? Will it affect the texture? Thanks.
Great question, hope you get an answer.
Nice video. Iâm a dry brine guy personally. Nice and easy
To the point. đ
You are one of very few people i can actually listen to.
Chef Allan.
Right!? Although he is a bit 'monotone', the speed in delivery is fast enough so you don't have to adjust the video YT speed. And.... "To the point. đ"
Would it make sense to first brine and then marinate afterwards? First get the effect of protein breaking down as mentioned, then getting some additional flavor in so to speak.
That might work, but an even easier option would just be to use a salty marinade. That way, you're basically brining and marinating at the same time. That's what I usually do when I make chicken these days, and it works out really well!
@@TheRegularChef well a year later then i guess time for an update video ;)
Great explanation, without unnecessary chatting.
Thanks bruh good information I will add this to my future cooking techniques!
Do you still salt the chicken when you season it, or does the brine make it salty enough?
Dont add extra salt if you brine with salt
@@georgepi4517 ok, thank you!
@@NoticeMeSenpaiii you can add bbq sauce i just made it turn out great
I never brine chicken. I scoop melted butter on it. In swedish its called "Ăsa" dont know the english word. When frying say chicken breast, fry it in butter on high heat until surface caramelize and gets brown. Then decrease the heat until low and with 2-5 minutes intervalls, scoop the melted butter onto the chicken breasts. I fry the chicken with garlic so the butter is "garlicy" and the chicken absorbs the flavours from butter and garlic. This way the chicken is cooked very slowly and gets tender with the help from the butter
That's just how we make steak in the states. You're "basting" it. Same way ppl cook steak. Blast to sear the outside. Then turn it down, ass rosemary and butter and baste it. (scoop melted butter on top)
You explained this very wells Thank You .
Never tried brining chicken...now I have to try it!
Thank you! Very informative.
Holy shit, you are the first video Iâve seen that not only said how, but WHY. Good job đ
Great video. I did as you recommneded on chicken breast with skin but I place the meat in a air fryer and it crisp the chicken skin very well.
I started brining my turkey for Thanksgiving about 15 years ago and Iâll never go back to the old way. Itâs amazing
15 years is a long time to brine a turkey.
@@crankycast yes, you should be super salty by now đ
@@crankycast yes, it should be super salty by now đ
Has it gone bad after 15 years or did it just ferment in the brine?
Wow. I learned a lot! Thanks
very good stuff bro
Fantastic and informative video.
Tks charlie! You helped me a lot. By the way, im not an English native speaker but i got all what you said. You have a very good diction to speak. Trust me, a lot of English natives donât have. Tks again!
Wow! Thanks!!! Really helpful!
This is extremely informative! Thanks very much!! I am making bacon and experimenting with bbq technique
This was SUCH a good video you have no idea
Loved the video, I always brine my pork and poultry.
Very informative and right to point. Thank you
I'm glad you found it helpful!
Very informative. Thank you
Good stuff man ,, very helpful and I found ya very
Knowledgeable đthanks for sharing
Thanks for sharing this brilliant knowledge. Greeting from Indonesia âïž
Salt citrus solution is my go to.... absolutely delicious
*Phenomenal video!*
Great information, thanks for sharing
More chill version of Ethan and Joshua I like it đ