Why you should (almost) always brine your chicken
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Published 2020-10-25
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All Comments (21)
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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.
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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.
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Solid explanation man. This makes me want to pick up some of those 6 qt containers you have haha.
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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!
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Love the explanations! Very helpful for understanding why certain methods are used.
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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!
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as the meat heats up, the muscle fibres contract , causing the liquid in the fibres to be expelled ... but when meat is brined in a salt solution, the solution actually dissolves some parts of the protein structure of the meat, so in turn the muscle fibres can't contract fully and therefore retain more of their moisture ... meat becomes more tender overall.
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Awesome explanation! So much better to actually understand why things should be done rather just following what should be done
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Refreshing to see someone sticking to the point with such precision and not wasting time. Thank you brother. Subscribed!
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a great example of useful video. straight forward and no yapping about ads or merch or other things. much love 🌷💜
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Appreciate the explanation of the differences! It really helped. Thanks
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Mind blown on the whole 150 safe temp thing. I'll never be the same after this. Subscribed and thanks.
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This is the most useful and information dense cooking video I have seen, much earned subscription my man
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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.
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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.
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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.
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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. I’m now a subscriber - thanks for creating the channel.
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Takie materiały lubię najbardziej - bez niepotrzebnych receptur, które każdy może sobie sam wymyślić, za to z wyjaśnieniem co, jak i dlaczego działa. Dziękuję!
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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!
