Why you should (almost) always brine your chicken
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- čas přidán 8. 11. 2022
- 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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Stumbled upon this channel and expected to see 100k+ subs because of the quality of video I was watching. Great work and the included science behind salmonella was really appreciated too. And your pan sauce video is golden as well. Thanks
Thank you, I'm glad you've enjoyed the videos so far!
Stolen lol: czcams.com/video/RxBoYsGwm2g/video.html&ab_channel=TheRegularChef
The videos on this channel are stolen. DO not subscribe
He'll be there soon. Excellent content and filming!
He’s at 144k now 👏🏾
60g salt/1 liter water
Such a time saver, thanks bro.
😂.. 3hr minimum and overnight will not damage...add this too😊
This is the best video I’ve ever seen on brining, I come back to it again, and again when I need a reminder
its crazy how this isn't getting 100k+ views, very high quality content
Great video. I've been brining my top round roast in salt, brown sugar, and peppercorns. It makes a huge difference.
Wow I love your videos!! It actually teaches me more than my culinary school
Really high quality videos, can't wait for you to blow up! I feel you should've used a control to show how much difference the brining actually made plus also weighing the pieces before and after to see moisture loss...
thanks, big bro. you did a really great job explaining
Spicy pickle juice is my go to.
Season chicken the night before heavily then put in pickle brine for a few hours in the morning.
Put the broiler on high and fillet your leg quarters so theyre thin, the flavor is out of this world.
Yoooooo.... i gotta try this
Looking forward to trying this!
Awesome video! Thanks for sharing!
Thank you I found buying frozen
Once and it was so soft
You sold me. I will definitely do this everytime
Thank you, I LOVE your videos keep it up!!
Great video! thank you. I will put it to work tomorrow
Hi! Thank you for really interesting and helpful video! How long does it take to reach this internal temperature in your experience?
Really great video 👌🏻 no bullshit and tons of valuable information
Im starting a fried chicken business. Thank you for your video. I will never forget you.
How is your business going now?
Ty,young man😊
Hi! I was served a meal in a take-away container when I was in hotel quarantine, and it was one of the best chicken breast pieces I've ever eaten. I now know what the secret is, they probably brined it very nicely and then added some light gravy sauce to it! Any suggestions for what grazy to keep it light? (no sugar/honey/cream please)
Look up any kind (healthier versions maybe) of English gravy recipes, we love our roast dinners and have lots of chicken and gravy in them. And some gravy can be quite easy to make with just "leftovers" from frying chicken in a pan + a bit of butter / flour and some chicken stock for example. Makes very nice meaty sauce.
Would other brands of kosher salt have the same qualities as the diamond crystal?
If you're reading this, try brining the chicken for 3 hours, then dry them in the fridge if you want to restore the crispiness. Also, I did use brown sugar as it provides a better color overall.
yw
Hi there, I used one tablespoon of salt and 2 cups of water to brine. I left the chicken to brine for 30 minutes. I then seasoned the breasts fillets with a bit of garlic salt and pepper. The chicken was delicious and so tender. My only problem is that I had a really bad headache upon waking. So is it safe to say that the brine process isn't a healthy option for people with high blood pressure? I'm really supposed to limit my salt intake but I really saw a difference in the texture of the chicken with this process. I didn't even need a knife to cut it. Any alternative suggestions?
One thing I'd like to throw out there - if you add sugar to your brine, it will cause your finished product to not be as tender. - for me this is really noticeable on things like filet or cuts you tenderize through temperature like chuck or pork shoulder. Pork shoulder especially if you are making pulled pork will be noticeably harder to shred. It doesn't matter for something like a ribeye that you are going to tenderize mechanically just by how you cut it as you eat, and there really is a lot of tasty flavor added by the sugar!
Chicken cooked sous vide at temperatures around 130-135 for a few hours will be even more insanely juicy and tender than 150 or 155 would be, and just as food safe. Also for dark meat I really prefer this meat taken all the way to 185-190. Only cooked to 175 it still has a weird texture in my opinion.
Really love these videos man, you approach cooking basically the same way I do! :)
When you said that brining the chicken breaks down the protein, does it take away the protein nutrients so that it’s gone or deteriorates, or it just simply affects the texture and not the actual nutrients?
Thank you Sensai
was the chicken refrigerated after placing in brining solution?
hi love your videos. I have a question!! does marinading have the same effect as brining??
I'm sure I saw this video like month ago or something. Is it reupload?
Yeah, sorry for the confusion. I've been moving all of this content over from my other channel (The Regular Chef) because I'm shifting that one to be completely focused on bread baking.
Pickle juice people, you’re welcome
Who here accidentally read “brain not brain” on the thumbnail
guys dont do 6% 24h. Just trust me
Why? Too salty?
Brine chicken, definitely. Marinade does nothing worthwhile to chicken.