*TO SUMMARIZE WET VS DRY BRINE & SALTING RIGHT BEFORE:* 1. I did NOT notice a significant enough difference in flavor or texture between wet and dry brine for me to say one is clearly better. In these two chicken breasts for the video, *I preferred the wet brine slightly more based on taste and texture* , that could be partly because a dry brine needs more time for diffusion for this one I let them go 90 minutes. That being said, here's what I would choose based on the circumstance: - Want the chicken breast seasoned faster? Do the wet brine. From Salt, Fat, Acid, Heat Samin notes that water promotes diffusion so if you are shorter on time (like an hour or less), wet brine is probably a better bet. - Want to use fewer dishes and less salt? Do the dry brine, you'll just need to let it go a little longer. - Don't have time for either? Just salt it right before like Sam did. Again the biggest mistake would be not using salt or under seasoning it! I kind of rambled on for like 5 minutes about it when I was filming without a real conclusion so I didn't include it, sorry y'all!
Really appreciate you logical approach to the variables of cooking! Do you have any suggestions if using frozen chicken breasts? They usually come frozen in a brining solution; would wet or drine brining these after defrosting be overkill? is it even necessarty Also, could the thaw and brine time be combined to an extent by defrosting in cold salty water (altho i wonder if the salt's different specific heat helps or hinders the thaw time...) or does the chicken need to be pre-thawed for the brine to properly "osmosify"?
One thing that wasn't addressed in the video but people absolutely need to know is the type of salt he's using. It looks like this dude is using Kosher salt which is way less salty (by weight) compared to normal iodized table salt that most noob home cooks have & use. If you do the same weight measurements of salt that this guy is doing but are using table salt, it's gonna be HELLA salty - way more than Kosher. And if you are using Kosher salt, the brand matters as well... diamond is like half as salty as Morton's kosher (by weight). ADJUST ACCORDINGLY.
I feel like a bonus with dry brining is that its a lot easier than the wet brine. With a dry brine, I can look at a piece of meat and tell how much salt it needs. I don't need to do any weight calculations because I have enough experience to be able to eyeball the salt. With a wet brine, you can't eyeball it. You need to do the weight calculation thing since you have no clue how much salt to put in a pool of water
have you tried adding a bit of sugar to the brine ? I frequently thaw frozen chicken and turkey in a wet brine of slat and sugar and find I get a bit better browning and flavor , although it has never tasted noticeably sweet
Right. So I just tried this method today. Here's the feedback. 1. I'm using Mayo when I make my chicken breast from now on. Don't even have to think twice about it now. 2. I've never brined before today. Surprisingly simple. I've wet brined for an hour. Will try overnight next time. 3. I have an electric stove, cooking times were a bit longer on medium heat. Had to crank it up abit. BUT the digital thermometer I had was a life saver as I was able to temp check the whole time. Chicken still came out bangin'! 4. Chicken was mouthwatering good. It really was. Days of struggle chicken are now over. Thanks Ethan! Great tips and I learned a lot after putting this method into practice.
I tried this method last night and it worked incredibly! I dry brined by just eyeballing roughly the amount of salt you used, the chicken came out fully cooked and moist through the middle-- no rock hard outside and wet chicken juice all over the place! Then I used the mayo to spread a bit of pepper over it. To be honest, I was nervous about using mayo as I hate the taste of it, but I didn't taste any of it in the final product. If anyone reading these comments is a mayo hater like me, do not fear. You will not taste the mayo once it's grilled. I gotta say though, the dry brining was really the GOAT here, kept the chicken incredibly moist and salted all the way through. A+
I love this guys vids. What Ethan gets right: Includes abridged versions of usually kenji's food science, but also from many other sources - doesnt rattle on for any longer than is absolutely needed, and keeps all the education clear, concise, and brief. Helps it stick. Includes (vast majority of the time) nutritional facts on all his meals. As an aspiring bodybuilder of sorts, this is extremely refreshing to see, and is in large part the determining factor in whether or not I'm going to make anything I see in any cooking show or recipe, what have you. Its clear he's very knowledgeable on food, and from what I've read on his website, actually decided to stick his course with CZcams at a certain point, a big motivating factor for that being that he wasnt able to eat how he preferred (healthily) and cook at home as he didnt have time inbetween shifts. I dig this kindof dedication - and courage. He puts quotes on "the real world" - I get exactly where he's coming from, lol. As a person myself thats been lucky enough to skirt the aforementioned "real world" aswell & be entrepreneurial, I relate exactly to what he means by his quotations and am tickled shitless that I see to eye to eye with him on his love for food and drive for optimal health - and possibly some of his world view. Theres no ego attached. I feel this is unique to him - maybe Babish aswell but I can't be sure. Its down to earth, grounded, humble, and he never rattles on about himself or ventures outside of most peoples depths of interests or attention span, he respects our time & keeps the content accessible. What Ethan gets wrong: ??? Lol keep it up man! Subbed a few days ago, I'm glad your channel is thriving.
You're about to blow upppppp. You're a perfect combo of food science and simplicity. It's rare to find both these days! And your video edits are spot-on professional.
Just tried the temperature part of this recipe on some bbq chicken. Fed it to a few friends and they kept saying how juicy the chicken was! I myself, have never experienced such juicy flavorful chicken in my life. I think to myself, is this what chicken is supposed to taste like!?! Thank you Ethan, been here since before your 100k
Getting into the orientation to take a bit to ensure the seasoning hitting the tongue got me to sub. As someone who will even eat something as simple as a Ritz cracker upside down just so the salt hits the tongue, I really appreciated it.
I'd say he's taken the best from a lot of places but is also doing his own thing. A lot of channels cover the same stuff and visually present it similarly. The cutting board presentation isnt limited to one channel and it should'nt be as it is so much cooler than plates. White letters are a must in thumbnails as well.
New fan here. I love that you quote Meathead and Kenji. Along with ATK, I think they are the most trustworthy sources out there. I also have a nostalgic appreciation to Chef John. Twenty thumbs up. Greetings from Sonora, México.
man. the quality of your videos just keep getting better and better and they were already insanely well done to begin with! look forward to watching the community grow on this channel. thanks for the amazing content!
You're my new favorite cooking channel. I'm a quarter Polish on my moms side, and Polish cooking was a big part of my growing up, but my family unfortunately isn't big on tradition, so I find your content as kind of a life saver. Thanks man, keep it up. :)
you deserve every single sub you’ve been getting recently, you’ve been underrated for too long, especially after all of these high quality, high sub-worthy videos of yours have been put out there with not enough love, so keep on going man, you’re doing great
Calling it now, you sir are the next big 1 million + subs cooking channel. There is no way that with your knowledge and video quality you'll stay under the radar. Really good job on the recent videos man!
Dear Ethan! THANK YOU SO MUCH for this technique video! I am on my weight loss journey and I absolutely HATED chicken breast before. I decided to give it a go and both my mother and father (who never liked chicken breast) were absolutely SHOCKED how good it was! My family likes to eat and cook and we have been to some really good restaurants and have eaten some fancy dishes in our lives but this was truly amazing! With this recipe/technique we can add a TASTY healthy option to our diets. I did the wet brine for about 90 minutes and 7 grams of mayonnaise was just enough to fully coat one chicken breast of 225 grams. This is really good news for me because 7 grams of mayonnaise is about 5 grams of fat for a BIG piece of chicken. Once again - thank you so much! You have a new subscriber from Bulgaria :) WIsh you all the best! *(FYI in 8:19 you say 5% salt but on the screen, it is written 6%)
I grilled some chicken breast today using the exact technique you showed here. Flatten, dry brine, plus mayo, grill pan to exactly 155c. Seasoned with smoked paprika. It was SO fing good! Thanks man
I just discovered your channel. Subscribed immediately. Especually being an OCD food nerd. I hope you get the recognition you deserve just for the research work done for these videos
Ethan, you've really impacted my cooking. This is my #1 go-to video every time I forget how to make chicken breast! "Is it THREE MINUTES, or FOUR MINUTES? Better go watch it again."
In the past 6 months or so i've made more progress in cooking than I had in the several years prior, and a huge part of that is thanks to these videos. I just followed the advice from this video and made the best chicken I've ever had, better than restaurant food. THANK YOU ETHAN!!!
Wow. I must admit, I have been making the chicken breast with that super dark burnt center part and cooked unevenly and I thought it was good enough for me. This just changed my whole perspective on how to cook chicken breast! Will definitely try this out soon.
I am fully on board with "In Mayo We Trust". Made your smash burgers yesterday and mayo-toasting the buns should be considered mandatory. If its stickin' it ain't done cookin! :)
I am a Fan of Same the Cooking guy, he taught me alot, but you added the science and improved on it. Sam introduced me to Japenese Mayo and avocado oil, now I will try Mayo with my chicken and I am assuming it will work with any meat as you would use oil.
Great demo, Ethan, and well done on finally getting the traction with subs! Whilst philosophically partial to dry brining, I find the exterior dries out a bit too much if I let it go overnight and 4 hours is about right. The only issue I have is regarding using a griddle instead of a flat surface which allows you to get browning all over the surface of the meat rather than just the tangent points. A charcoal or wood grill would impart smoky flavor to compensate for the lack of even browning, but it is the complexity of the chemical transformation that the Maillard reaction imparts that is the key to flavor development. On a side note, have you read Dirt by Bill Buford yet? I just finished it and the part regarding the wheat flour really struck me the most. Oh, and Kenji says thanks for getting his name right. :-)
I'm from San Diego so I love Sam, and I've been to.a few of his live cooking classes. . But on balance, and after testing Ethan's method, I have to say this is my new standard for grilled chicken breasts. Brine is essential to get flavor to permeate the meat versus just being on the surface. Mayo coating provides a solid method to impart additional layers of flavor on the outside. I did wet brine, and for mayo I added sriracha, soy, rice wine vinegar, garlic (never enough garlic) and dashi flakes. I like that dual layer of consistent salt throughout the meat, but a 2nd layer of salt/flavor on the outside. Flattening, brining, mayo coating, and temp. Solid. I think there's missing element about time to get to target temp. If I were to do anything different, it would be shorter time at higher temperature for grill marks, and then let it get to target temp slower (cooler side of grill, or in oven). I think that's more on the protein science side. I'll use Ethan's method going forward but that might be an extra area to focus on to make it yet even better.
Nah brother if anybody failed it’s your students, You my guy are a Excellent Teacher & I take Pride as being 1 of your students. Again as always, Thank you so much for giving back.
That sub count is exploding. Not to brag but I called it from the beginning. It’s so satisfying to see success come to those who deserve it. The wave is here
Not sure if this is a joke but it's literally to make it.easier to judge between the pieces so you're not carrying over flavors from one to the other, which wouldn't be fair.
when I moved into my new Apartment, I forgot to buy salt, it was late and the stores were closed and had to cook my chicken breast without it, only with pepper. you only make that mistake once in your life.
glad to see you growing Ethan! My roommates and I have been using your recipes for over a year now and were pleasantly suprised to see the sudden boost in channel growth.
the side-by-side cooking experiments are awesome. recipes simply don't teach you how to cook, it's stuff like this that teaches you to use your intuition when cooking.
I really hope more of the people that comment try this. If you don't, you will be mad at yourself when you will eventually try it, for not doing it way earlier. This thing will blow your mind. At first i was thinking, oh i hope this tastes better than it usually does, i was expecting that tender but dry/sandy chicken breast taste, but noooooo, this thing was something else. It sucker-punched my taste buds, was kind of in shock of how amazing it tasted. The texture, complexity, intensity of taste, man, it changed my conception of what a chicken breast is.
I think it's hilarious that this guy intentionally browned "his" more than the other to make it look better for the thumbnail. Dude playing the game I guess. Lol
I did this exactly. Pounded the chicken breasts, ended up with a dry brine just for curiosity sake for a little over 3 hours and slathered those babies in kewpie mayo mixed with a seasoning mix from a local specialty store... I actually think it's for an olive oil dip (it's made with good evoo and balsamic, dip with fresh bread so good) but has a perfect amount of spices, pepper, a little acidity and salt. The only difference is I broiled it in the oven because I was curious again. Checking it until 155 and it was so good.
Your videos are critical to my realizing why my food never tastes amazing. I always cut back on the fat. I always knew that fattening food tasted good but the science in your videos is what got it to click and apply to my cooking. Thank you, Alton brown 2.0!!
Thank you, thank you, thank you! Salting and mayo made such a difference. I settled the mayo vs olive oil argument with myself by making homemade mayo with olive oil 🙂 This also solved my "should I or shouldn't I" raw egg dilemma. Chicken was the best I've ever made.
I made it like this. Omg. It was a winner. I was praised for 2 days about it. I did marinate them for 4 hours in zesty Italian dressing. 155' is the way to go bro!
Considering I'm subscribed to almost all the cooking channels I'm surprised I just discovered this one. I am a huge fan of Kenji and Food science in general, thats why I was a little surprised you used grill pans (which he hates) since there is an overall decreased surface area contact with the pan for the maillard reaction. Regardless, i'm excited for the future of this channel!
I followed the dry brine instructions, it sat for at least 2.5 hours. I forgot to wipe dry with a paper towel! It was a little salty, but my pickiest kid ate her entire piece without saying anything! I got the thinnest piece, so maybe it was just mine. It was quite good overall. I had stopped cooking plain chicken breast a few years ago because the kids weren’t keen. So I’m glad to be able to change things up now
Tried this out today and holy cow I will forever use Mayo on my chicken from now on! Easily the juiciest and most delicious chicken breast I’ve ever made
I followed your recipe and holy shit, that was the best chicken beast I've ever had. Brined for about 5 hours, pounded them flat and used the mayo with garlic, lemon zest and juice, a touch of salt and pepper. Cooked to 155-160 and I was blown away. Served with broccoli and rice pilaf.
One of the only times I see a video that has the same number of views as subscribers. Hope your channel grows significantly, you're an amazing teacher.
Fantastic video! I learned the mayo trick from my dad quite a while ago and it helps so much. It's not really lower calorie, its just that you use less of it overall than oil as it's way more sticky. Earned a loyal viewer. Keep up the incredible work!
I never thought that I'd crave for salt-pepper seasoned chicken breast until this video. But really, definerly trying out this method, they look like shutter stock images of "grilled chicken breast", but very aesthetically.
I like to use wet brine. I make a brine with peppercorn, ginger, garlic, thyme, rosemary, squeeze of lemon juice, and some onion scraps all simmered up. Wait to cool and place meat in to brine. I find the wet brine lets me get subtle flavours in my meats. I like your content, I'll have to try the mayo chicken.
I use mayo for chicken skewers. Keeps all the seasoning on and gets that good browning. But I don't pound out chicken. Just butterfly it with a sharp knife and you can get a great result without waking a toddler from his nap.
Okay, I had to come back to this video because I have been doing Chicken breasts all week and using mayo on Ethan's say-so. I have never been able to get the great color and external 'crustiness' with a piece of chicken that I am getting with this method any other way. It is absolutely a game changer. In fact, tonight, I let my skillet get too hot and really over did one side, but no scorching, just drier chicken than I prefer. I think the mayo saved it.
*TO SUMMARIZE WET VS DRY BRINE & SALTING RIGHT BEFORE:*
1. I did NOT notice a significant enough difference in flavor or texture between wet and dry brine for me to say one is clearly better. In these two chicken breasts for the video, *I preferred the wet brine slightly more based on taste and texture* , that could be partly because a dry brine needs more time for diffusion for this one I let them go 90 minutes. That being said, here's what I would choose based on the circumstance:
- Want the chicken breast seasoned faster? Do the wet brine. From Salt, Fat, Acid, Heat Samin notes that water promotes diffusion so if you are shorter on time (like an hour or less), wet brine is probably a better bet.
- Want to use fewer dishes and less salt? Do the dry brine, you'll just need to let it go a little longer.
- Don't have time for either? Just salt it right before like Sam did. Again the biggest mistake would be not using salt or under seasoning it!
I kind of rambled on for like 5 minutes about it when I was filming without a real conclusion so I didn't include it, sorry y'all!
Really appreciate you logical approach to the variables of cooking! Do you have any suggestions if using frozen chicken breasts? They usually come frozen in a brining solution; would wet or drine brining these after defrosting be overkill? is it even necessarty Also, could the thaw and brine time be combined to an extent by defrosting in cold salty water (altho i wonder if the salt's different specific heat helps or hinders the thaw time...) or does the chicken need to be pre-thawed for the brine to properly "osmosify"?
One thing that wasn't addressed in the video but people absolutely need to know is the type of salt he's using. It looks like this dude is using Kosher salt which is way less salty (by weight) compared to normal iodized table salt that most noob home cooks have & use. If you do the same weight measurements of salt that this guy is doing but are using table salt, it's gonna be HELLA salty - way more than Kosher. And if you are using Kosher salt, the brand matters as well... diamond is like half as salty as Morton's kosher (by weight). ADJUST ACCORDINGLY.
I concur, there's very little difference between wet and dry brining. They both result in awesome chicken breast.
I feel like a bonus with dry brining is that its a lot easier than the wet brine. With a dry brine, I can look at a piece of meat and tell how much salt it needs. I don't need to do any weight calculations because I have enough experience to be able to eyeball the salt. With a wet brine, you can't eyeball it. You need to do the weight calculation thing since you have no clue how much salt to put in a pool of water
have you tried adding a bit of sugar to the brine ? I frequently thaw frozen chicken and turkey in a wet brine of slat and sugar and find I get a bit better browning and flavor , although it has never tasted noticeably sweet
Adam Ragusea: white whine
Chef John: cayenne
Ethan Chlebowski: mayonnaise
Joshua Weissman: Flaky Salt
Sam the Cooking Guy: Kewpie Mayo
Binging with Babish: Kosher salt
Gordon Ramsay: A little (truck-full) olive oil
Alex: Butter
Brad (BA): wouder
Alton Brown: Kosher Salt
Right. So I just tried this method today. Here's the feedback.
1. I'm using Mayo when I make my chicken breast from now on. Don't even have to think twice about it now.
2. I've never brined before today. Surprisingly simple. I've wet brined for an hour. Will try overnight next time.
3. I have an electric stove, cooking times were a bit longer on medium heat. Had to crank it up abit. BUT the digital thermometer I had was a life saver as I was able to temp check the whole time. Chicken still came out bangin'!
4. Chicken was mouthwatering good. It really was. Days of struggle chicken are now over.
Thanks Ethan! Great tips and I learned a lot after putting this method into practice.
this right here a man who takes action, may you have a succsessful life
Jesus mate cheers for your life’s story
@@matthewcooke3749 You're welcome. I have more stories that you may fancy. When are you free?
@@adrianthomas4163 anytime mate.. but only if they involve you hurting yourself badly..
I tried this method last night and it worked incredibly! I dry brined by just eyeballing roughly the amount of salt you used, the chicken came out fully cooked and moist through the middle-- no rock hard outside and wet chicken juice all over the place! Then I used the mayo to spread a bit of pepper over it. To be honest, I was nervous about using mayo as I hate the taste of it, but I didn't taste any of it in the final product. If anyone reading these comments is a mayo hater like me, do not fear. You will not taste the mayo once it's grilled.
I gotta say though, the dry brining was really the GOAT here, kept the chicken incredibly moist and salted all the way through. A+
This is exactly what we need: a serious academic video about Chicken Breast 101. The fact Ethan keeps the temperature at exact 155 is so badass.
I don't even own a thermometer ✌😎 **sick guitar riff**
Man, subscribed a week ago at 21k, now you're already at 45k. You'll reach a million in no time, keep up the great work!
He earned 5k in 15 hours
yep he's at 51k now
Turkey Feelings 52.4 already :)
@@UrMom-qh5re that is what quality content does for you
Woah he's at 53k now. He totally deserves the rapid growth. Absolutely amazing content
I’ve just discovered this channel, and it’s insane how much effort is put into these videos. You’re definitely gonna blow up
I love this guys vids.
What Ethan gets right: Includes abridged versions of usually kenji's food science, but also from many other sources - doesnt rattle on for any longer than is absolutely needed, and keeps all the education clear, concise, and brief. Helps it stick.
Includes (vast majority of the time) nutritional facts on all his meals. As an aspiring bodybuilder of sorts, this is extremely refreshing to see, and is in large part the determining factor in whether or not I'm going to make anything I see in any cooking show or recipe, what have you.
Its clear he's very knowledgeable on food, and from what I've read on his website, actually decided to stick his course with CZcams at a certain point, a big motivating factor for that being that he wasnt able to eat how he preferred (healthily) and cook at home as he didnt have time inbetween shifts. I dig this kindof dedication - and courage.
He puts quotes on "the real world" - I get exactly where he's coming from, lol. As a person myself thats been lucky enough to skirt the aforementioned "real world" aswell & be entrepreneurial, I relate exactly to what he means by his quotations and am tickled shitless that I see to eye to eye with him on his love for food and drive for optimal health - and possibly some of his world view.
Theres no ego attached. I feel this is unique to him - maybe Babish aswell but I can't be sure. Its down to earth, grounded, humble, and he never rattles on about himself or ventures outside of most peoples depths of interests or attention span, he respects our time & keeps the content accessible.
What Ethan gets wrong: ???
Lol keep it up man! Subbed a few days ago, I'm glad your channel is thriving.
You're about to blow upppppp. You're a perfect combo of food science and simplicity. It's rare to find both these days!
And your video edits are spot-on professional.
Bruh what is that pf pic
he ain't gon blow up til he abandons one upping youtubers for clout lol
gleekie that’s literally what’s making him blow up lmao you just sound bitter
If this guy was in my kitchen i'd slap him for sounding like a god damn smart ass. Just cook the god damn chicken breast
And he has an amazing mustache
The CZcams algorithm is pushing you lets gooooo..
It’s not CZcams’s algorithm tho , it’s that he’s different explaining his method by using science 🧪 which is different
@@THEREAL_GZUS I think he means that it's showing up in everyone's recommendations
no metric=no sub from my side.....
@@rottenpoet6675 ok cool
Its because I keep thinking his videos are Babish tho.
Just tried the temperature part of this recipe on some bbq chicken. Fed it to a few friends and they kept saying how juicy the chicken was! I myself, have never experienced such juicy flavorful chicken in my life. I think to myself, is this what chicken is supposed to taste like!?!
Thank you Ethan, been here since before your 100k
Getting into the orientation to take a bit to ensure the seasoning hitting the tongue got me to sub. As someone who will even eat something as simple as a Ritz cracker upside down just so the salt hits the tongue, I really appreciated it.
This is such a fresh take on food videos and I'm really glad it's doing really well. All the best, Ethan!
Thank you, I'm glad people are enjoying it!
hey Ethan your channel is like a combination of Binging with Babish & Joshua Weissman and great video dude!
Thanks dude!
I'd say he's taken the best from a lot of places but is also doing his own thing. A lot of channels cover the same stuff and visually present it similarly. The cutting board presentation isnt limited to one channel and it should'nt be as it is so much cooler than plates. White letters are a must in thumbnails as well.
And has a little bit of healthy eating too
And kenji and ragusea
i think hes more of a mix between adam ragussea and binging with babish and a mix of his own flair
2:08 “This sauce slaps though” always give credit where credit is due💯
Just got here. This guy is dope and so is his approach.
Absolutely. Seems like a lot of the new cooking guys I see are really annoying.
New fan here. I love that you quote Meathead and Kenji. Along with ATK, I think they are the most trustworthy sources out there. I also have a nostalgic appreciation to Chef John. Twenty thumbs up. Greetings from Sonora, México.
Much appreciated!
This man is killing the kitchen with facts and logic. Best cooking channel on yt.
That logic is called “science”
man. the quality of your videos just keep getting better and better and they were already insanely well done to begin with! look forward to watching the community grow on this channel. thanks for the amazing content!
You're my new favorite cooking channel. I'm a quarter Polish on my moms side, and Polish cooking was a big part of my growing up, but my family unfortunately isn't big on tradition, so I find your content as kind of a life saver. Thanks man, keep it up. :)
you deserve every single sub you’ve been getting recently, you’ve been underrated for too long, especially after all of these high quality, high sub-worthy videos of yours have been put out there with not enough love, so keep on going man, you’re doing great
yeah but mayonnaise for grilling 🙅🤦🏽♂️🔪🙁
You don't understand how happy I am seeing your channel getting it's recognition. Keep it up!
Damn those subs really go fast right now 💪
by copying Joshua Weissmans style
Recognition? I thought it was Binging w Babish lmao
Great tips for home cooks, we never thought about using mayo instead of oil on chicken! Look forward to more great videos like this!
Found you just this weekend and I love the combination of food science and gorgeous visuals.
Appreciate the use of metic units for most things!
I’m so glad your channel is getting pushed on youtube its amazing
Thank you
Ethan Chlebowski legit i just found your channel yesterday and I’m binge watching your stuff! Top quality videos!
Calling it now, you sir are the next big 1 million + subs cooking channel. There is no way that with your knowledge and video quality you'll stay under the radar. Really good job on the recent videos man!
as long as he keeps piggybacking off other content creators he'll get there in no time
@@brownie3454 stay mad i guess
Dear Ethan!
THANK YOU SO MUCH for this technique video!
I am on my weight loss journey and I absolutely HATED chicken breast before. I decided to give it a go and both my mother and father (who never liked chicken breast) were absolutely SHOCKED how good it was! My family likes to eat and cook and we have been to some really good restaurants and have eaten some fancy dishes in our lives but this was truly amazing!
With this recipe/technique we can add a TASTY healthy option to our diets.
I did the wet brine for about 90 minutes and 7 grams of mayonnaise was just enough to fully coat one chicken breast of 225 grams. This is really good news for me because 7 grams of mayonnaise is about 5 grams of fat for a BIG piece of chicken.
Once again - thank you so much! You have a new subscriber from Bulgaria :)
WIsh you all the best!
*(FYI in 8:19 you say 5% salt but on the screen, it is written 6%)
I grilled some chicken breast today using the exact technique you showed here. Flatten, dry brine, plus mayo, grill pan to exactly 155c. Seasoned with smoked paprika. It was SO fing good! Thanks man
"I will bathe you in the whipped innards of your children and set you on fire!" - Chef's that oil their chicken with mayo.
I just discovered your channel. Subscribed immediately. Especually being an OCD food nerd. I hope you get the recognition you deserve just for the research work done for these videos
Ethan, you've really impacted my cooking. This is my #1 go-to video every time I forget how to make chicken breast! "Is it THREE MINUTES, or FOUR MINUTES? Better go watch it again."
In the past 6 months or so i've made more progress in cooking than I had in the several years prior, and a huge part of that is thanks to these videos. I just followed the advice from this video and made the best chicken I've ever had, better than restaurant food. THANK YOU ETHAN!!!
Ethan: Let's talk about that
Good Mythical Morning: Excuse me?!
exactly what came to my mind
Sam the cooking guy is such a nice dude 😂😂
My family LOVED this recipe. My husband said it was the best chicken I’ve cooked- and I’m a pretty good cook already!!! I love your show
Wow. I must admit, I have been making the chicken breast with that super dark burnt center part and cooked unevenly and I thought it was good enough for me. This just changed my whole perspective on how to cook chicken breast! Will definitely try this out soon.
Dude I was thinking about jalapeno cream sauce all day yesterday and was going to look for which video it was under. This makes it easier lol.
I am fully on board with "In Mayo We Trust".
Made your smash burgers yesterday and mayo-toasting the buns should be considered mandatory.
If its stickin' it ain't done cookin! :)
I am a Fan of Same the Cooking guy, he taught me alot, but you added the science and improved on it. Sam introduced me to Japenese Mayo and avocado oil, now I will try Mayo with my chicken and I am assuming it will work with any meat as you would use oil.
How did I miss this as Subscriber? This video directly addresses all my family's gripes about how I "used" to cook chicken. Thank you so much Ethan!
Amazing. Down to earth, simple, awesome video. You’ve earned a new subscriber.
Great demo, Ethan, and well done on finally getting the traction with subs! Whilst philosophically partial to dry brining, I find the exterior dries out a bit too much if I let it go overnight and 4 hours is about right. The only issue I have is regarding using a griddle instead of a flat surface which allows you to get browning all over the surface of the meat rather than just the tangent points. A charcoal or wood grill would impart smoky flavor to compensate for the lack of even browning, but it is the complexity of the chemical transformation that the Maillard reaction imparts that is the key to flavor development.
On a side note, have you read Dirt by Bill Buford yet? I just finished it and the part regarding the wheat flour really struck me the most. Oh, and Kenji says thanks for getting his name right. :-)
I'm from San Diego so I love Sam, and I've been to.a few of his live cooking classes. . But on balance, and after testing Ethan's method, I have to say this is my new standard for grilled chicken breasts. Brine is essential to get flavor to permeate the meat versus just being on the surface. Mayo coating provides a solid method to impart additional layers of flavor on the outside. I did wet brine, and for mayo I added sriracha, soy, rice wine vinegar, garlic (never enough garlic) and dashi flakes. I like that dual layer of consistent salt throughout the meat, but a 2nd layer of salt/flavor on the outside. Flattening, brining, mayo coating, and temp. Solid. I think there's missing element about time to get to target temp. If I were to do anything different, it would be shorter time at higher temperature for grill marks, and then let it get to target temp slower (cooler side of grill, or in oven). I think that's more on the protein science side. I'll use Ethan's method going forward but that might be an extra area to focus on to make it yet even better.
Nah brother if anybody failed it’s your students,
You my guy are a Excellent Teacher & I take
Pride as being 1 of your students.
Again as always, Thank you so much for giving back.
Where’s “Why I season my steak, NOT my cutting board”?
"Why I season my mayo, NOT my chicken."
I season my small intestines, not my food.
Why I season my tongue not my steak.
why i season my cow and not my cutting board
That sub count is exploding. Not to brag but I called it from the beginning. It’s so satisfying to see success come to those who deserve it. The wave is here
thank you for sharing the secrets of making chicken breast.
Just made my first chicken breast, and thanks to you it came out amazingly
10:10 - "Cleanse palette a little bit"
In other words, save yourself from choking from the dryness!
Not sure if this is a joke but it's literally to make it.easier to judge between the pieces so you're not carrying over flavors from one to the other, which wouldn't be fair.
3:05 huh?
Osmosis doesn't work like that.
The water moves, not the salt.
Atleast that is what I learnt in school.
you learned right
Yeah, he even has it written on the screen, probably an oversight lol
Hafensänger he just spoke wrong
Yeah the solutes would become isotonic during diffusion by balancing out but in osmosis the water moves
What a gem of a channel. So entertaining, calming and insightful!
Best instructional video on cooking grilled chicken I’ve ever seen. Hats off @Ethan Chelbowski
Also Sam didn't use olive oil, he uses Chosen Foods Avocado oil
Also Japanese mayo.
when I moved into my new Apartment, I forgot to buy salt, it was late and the stores were closed and had to cook my chicken breast without it, only with pepper.
you only make that mistake once in your life.
I laughed hard at this...
Wow this is actually amazing, i love how you explain to scientific level. I am addicted to your videos. Thank you dear. ❤
glad to see you growing Ethan! My roommates and I have been using your recipes for over a year now and were pleasantly suprised to see the sudden boost in channel growth.
How can U disrespect my guy Sam? He the goat
Asians don’t even do this much math when cooking. We just eyeball 😂
Cringe
Your success is the perfect example of humble but hard working. Thanks for teaching us along the way too.
Found the channel of a lifetime, I’ve always wanted know the why but didn’t know where to find
Do “why I season my steak not my cutting board”
Also, fantastic videos
He's like Andrew rea, Adam ragusa and J kenji lopez alt combined. The dude is a wonder😩
the side-by-side cooking experiments are awesome. recipes simply don't teach you how to cook, it's stuff like this that teaches you to use your intuition when cooking.
I’m not watching the food lab. I’m watching Ethan. Thank you for coming to my ted talk. Please cite yourself, not meathead Goodwin
Using Mayo when cooking meat has a weird taste that I don’t really like
It's cool for fish.
I used it on bread instead of butter. Didn't like it.
@@straightshootah7550 mayo , relish, and dill makes the bomb tartar sauce
We grew up kinda poor and mayo on toast held us down during the times when school was out
I didn't like it with much either except for fish. My fried salmon instantly leveled up when I fried it with mayo
I was watching this and I’m like “that’s the guy from TikTok”
Mario tube-style salt cellar. Love it. I just use a ceramic coffee holder with bamboo top and spoon. Helps keep things dry in my humid climate.
Made the chicken tonight for dinner with the wet brine. It will be how I make chicken breast from now on. Thank you!
you should get rid of that ron burgundy moustache or else become an anchorman.
Sorry. From the get go, if you watch Sam, he never uses olive oil.
I really hope more of the people that comment try this. If you don't, you will be mad at yourself when you will eventually try it, for not doing it way earlier. This thing will blow your mind. At first i was thinking, oh i hope this tastes better than it usually does, i was expecting that tender but dry/sandy chicken breast taste, but noooooo, this thing was something else. It sucker-punched my taste buds, was kind of in shock of how amazing it tasted. The texture, complexity, intensity of taste, man, it changed my conception of what a chicken breast is.
I watched all these video and I’m now slathering mayo on my body to give myself that nice golden brown
I think it's hilarious that this guy intentionally browned "his" more than the other to make it look better for the thumbnail. Dude playing the game I guess. Lol
He doesn’t use olive oil. It’s avocado oil. Newb
I did this exactly. Pounded the chicken breasts, ended up with a dry brine just for curiosity sake for a little over 3 hours and slathered those babies in kewpie mayo mixed with a seasoning mix from a local specialty store... I actually think it's for an olive oil dip (it's made with good evoo and balsamic, dip with fresh bread so good) but has a perfect amount of spices, pepper, a little acidity and salt. The only difference is I broiled it in the oven because I was curious again. Checking it until 155 and it was so good.
Your videos are critical to my realizing why my food never tastes amazing. I always cut back on the fat. I always knew that fattening food tasted good but the science in your videos is what got it to click and apply to my cooking. Thank you, Alton brown 2.0!!
The content and production quality is incredible, especially for a smaller channel. Great job man!
Thank you, thank you, thank you! Salting and mayo made such a difference. I settled the mayo vs olive oil argument with myself by making homemade mayo with olive oil 🙂 This also solved my "should I or shouldn't I" raw egg dilemma. Chicken was the best I've ever made.
This is such an underrated channel. I hope you grow more! Love the videos and the editing style. Keep it up :)
Ethan talking about tongue placement was a treat!
I made it like this. Omg. It was a winner. I was praised for 2 days about it. I did marinate them for 4 hours in zesty Italian dressing. 155' is the way to go bro!
Honestly this is the best cooking channel I've ever watched.
Thanks! Love having the science aspect to help understand the cooking/baking process better.
Bless you for timestamps. This is a quality reference video, and it's useful to be able to jump to just the recipe.
Most helpful to me of your vids 'cause I do chicken for most of my meals, mostly grilled
This is the cooking channel this world needs, but not the one it deserves...
Considering I'm subscribed to almost all the cooking channels I'm surprised I just discovered this one. I am a huge fan of Kenji and Food science in general, thats why I was a little surprised you used grill pans (which he hates) since there is an overall decreased surface area contact with the pan for the maillard reaction. Regardless, i'm excited for the future of this channel!
I followed the dry brine instructions, it sat for at least 2.5 hours. I forgot to wipe dry with a paper towel! It was a little salty, but my pickiest kid ate her entire piece without saying anything! I got the thinnest piece, so maybe it was just mine. It was quite good overall. I had stopped cooking plain chicken breast a few years ago because the kids weren’t keen. So I’m glad to be able to change things up now
I don't why I started laughing out loud🤣🤣🤣 when he said "now start bashing your chicken breast"
This channel is absolute perfection. Please never change
Tried this out today and holy cow I will forever use Mayo on my chicken from now on! Easily the juiciest and most delicious chicken breast I’ve ever made
Interesting take on chicken. Thanks for sharing
I followed your recipe and holy shit, that was the best chicken beast I've ever had. Brined for about 5 hours, pounded them flat and used the mayo with garlic, lemon zest and juice, a touch of salt and pepper. Cooked to 155-160 and I was blown away. Served with broccoli and rice pilaf.
One of the only times I see a video that has the same number of views as subscribers. Hope your channel grows significantly, you're an amazing teacher.
Fantastic video! I learned the mayo trick from my dad quite a while ago and it helps so much. It's not really lower calorie, its just that you use less of it overall than oil as it's way more sticky. Earned a loyal viewer. Keep up the incredible work!
Wow glad I found this channel I thought it could get no better
I never thought that I'd crave for salt-pepper seasoned chicken breast until this video. But really, definerly trying out this method, they look like shutter stock images of "grilled chicken breast", but very aesthetically.
I like to use wet brine. I make a brine with peppercorn, ginger, garlic, thyme, rosemary, squeeze of lemon juice, and some onion scraps all simmered up. Wait to cool and place meat in to brine. I find the wet brine lets me get subtle flavours in my meats. I like your content, I'll have to try the mayo chicken.
I use mayo for chicken skewers. Keeps all the seasoning on and gets that good browning. But I don't pound out chicken. Just butterfly it with a sharp knife and you can get a great result without waking a toddler from his nap.
Okay, I had to come back to this video because I have been doing Chicken breasts all week and using mayo on Ethan's say-so. I have never been able to get the great color and external 'crustiness' with a piece of chicken that I am getting with this method any other way. It is absolutely a game changer. In fact, tonight, I let my skillet get too hot and really over did one side, but no scorching, just drier chicken than I prefer. I think the mayo saved it.