@@theabruun1028 😆finally someone who loves SHINee. Been looking for one in every video i watch. Its sad how underappreciated they are. Even in articles they are rarely included. :'(
shawol saya True. And they’re such talented, hard-working and nice guys, they deserve more attention and respect than what they’re getting. It’s nice to meet another shawol, I usually don’t see many outside of kpop and SHINee related stuff.
Sarah Fowler basically it can be dumbed down to their grill isn’t hot enough because they’re just leaving it there to try and get super visible grill marks over time
He said chicken *shouldn't* be gamey. He also said "if your chicken is gamey, maybe it wasn't..." before he let Priya finish her thought. I'm guessing he was about to say wasn't processed properly, which would be totally consistent with what he said later.
Molly: "Don't drop a boneless skinless chicken breast in the fryer" Amiel, remembering "Every Way to Cook a Chicken Breast (32 Methods)": "Nope. Don't do it."
Amiel and Molly: About to touch computer after handling raw meat Camera People: *Vietnam flashback to when the try guys got meat juice on Claire's computer* NO STOP
That One Wolf What the heck makes y’all think these professionals cooks aren’t aware of cleanliness in the kitchen! They don’t have to show everything.
Love the whole test kitchen crew! 😍 That being said, I don't think Chris should be paired with Gaby anymore...he's super informative which I love but takes over when answering questions and Gaby is too sweet to interrupt and doesn't get to shine.
@@mildakurgonaite2677 You're right! Thanks for pointing that out. I felt like I was making a typo on something when I was initially typing that out and went through it but apparently not well enough.
i think maybe its cos chris knows more on this topic ? the common mistakes video he and gaby were paired and she was talking in that video way more than this one
@@JoshWitte How? I dont think they mean romantically at all. Kinds like how characters in like let's say the office, have chemistry with each other and are fun to watch when they're interacting
@@guptadagger896 These are real people. Do what you want with fantasy characters but it's really gross to say these things about real people, especially when they have partners already.
I never washed my meat, once it gets soaked with water, the outer layer is just starting to fall apart... So gross! You will sanitize it anyway with proper cooking/baking/frying!
"what's the best way to cook a chicken in a small apartment? in the oven" me, thinking back to all the times I filled my apartment with smoke trying grill chicken over the stove: ...yeah I guess that makes sense
I get your point, but I think they're talking about different things. Some labels ("air-chilled", "pasture raised" and to a lesser extent "organic", for instance) actually mean something that you might care about. Others, like "All Natural" literally don't mean anything at all or like "Free Range" don't mean what a lot of people think they mean.
@@faultyexposition 'organic' might actually mean something though, if one doesn't live in a country where a company can write whatever they like on the package. In my country you can't write 'organic' on any product without being state-verified, and while this might not mean the product is actually better for the global and or local environment, it should mean they haven't pumped it full of poison... and at least you know you aren't poisoning your groundwater supply
@@owayasomething9295 LOL. You need to read the organic standards before declaring that. Every one I'm aware allows the use of very nasty pesticides as long as the source is some living creature rather than petroleum. Look into rotenone and then tell me organic means anything.
Lol they could at least edit this so that she does not seem as outclassed as she is. Have her say the stuff they are all saying, and def don't include the person next to her contradict her. Brad also said what to make sure the label does not say: "vegetarian fed".
givememore4free take the pan off the heat when taking out the first batch and before putting in the second batch, if it’s not ripping hot, just warm, it shouldn’t contract too much and you should still get good skin on pan contact. And I usually find the second batch easier to cook because the pan is nice and oily now from that rendered chicken fat so they don’t stick at all and crisp easily.
it would be cool if in this series you had them showing you what they're talking about; e.g. actually doing the cold pan technique of cooking chicken, etc
Yeah, along the lines of the "Chef Support" video Brad and Claire did for Wired would be good. To be fair, this format is no doubt much easier and quicker to produce.
A video of the cold pan technique? Seriously? Listen to her explanation and then imagine the most boring video ever. Cold pan, skin down, cook until 90% done, flip over and finish.
Molly mentioning the oyster, the fowl oyster in French is called “Sot-l’y-laisse” , meaning “fool-would-leave-it” because only a fool would leave it there when carving a chicken :)
Exactly. I just wrote a comment like this. My family is Haitian and we always do this. I'm always surprised at the amount of people who think "washing" chicken means rinsing with soap and water. While washing isn't necessary thanks to advances in refrigeration (and proper cooking, which kills off harmful bacteria anyway), it's still a well-accepted traditional way of preparing meat for A LOT of Caribbean dishes. It's a cultural thing.
@@mildakurgonaite2677 It's not meant to kill all the bacteria or replace cooking, and no one in this thread suggested such. It's not chicken ceviche, ffs. The purpose of the vinegar/lemon wash is to remove any sliminess and smell from meat, especially since this practice was developed during a time when refrigeration was not widespread. It also tenderizes and preps the meat for marinading/seasoning.
I wash the chicken because I HATE how it feels after being on the butcher. It can be slimy or sticky, for being around more raw chicken (we keep the raw meat all together yes I know it keeps good but they do get a bit slimy), and I prefer washing it before seasoning. Also, it removes flakes of ice and stuff, let's me clean it thoroughly and if it's frozen, helps defrosting. I do wash the sink later but, that's my main reason of washing the chicken. BUT I won't deny how dangerous it is for cross contamination, so if you do wash a chicken, make it fast, pat it dry and wash the sink FAST with warm or hot water before moving on to the vegetables. 🍗
Also if you have a deep sink it cuts down on water splatter significantly. As long as you prepare the rest of the meal first or thoroughly Clorox the counter and sink after preparing meat it's fine to wash it off.
No I think with the bbq chicken question they meant that when they cook their chicken on the grill it tends to dry out, so they're asking how to combat that and get a moist chicken on the grill. I haven't been to many BBQs with juicy chicken, it's usually unfortunately dry.
I'm with you, they didn't understand the question. I would say marinate the chicken, flip it constantly and check it with a thermometer so you don't over cook it.
People overcook their chicken in general cause they're afraid to undercook it. It's not the grills fault. Just check the temperature if you're not sure.
@@kellz6266i haven't seen the others but I'd say it's probably cause she is more of a pastry chef and they're talking about things that aren't. That or she was busy with something else.
omg one time I was out for a morning jog in my quiet suburban neighborhood and a chicken literally ran across the road in front of me. I pulled out my phone and took a photo for evidence.
We used to let our chickens roam in the yard. Their favorite thing was finding a snake, killing it, ripping it apart, and consuming its flesh. They had plenty of chicken feed and all the bugs and seeds in the yard, and they chose to eat the snakes every chance they got. Chickens are scary.
Always wash my chicken to get rid of the slimey gunk it sometimes has. With a drop of vinegar. Maybe just a thing we do in my country. If we could we would wash ground meat as well.
What the Koreans do to fry chicken is coat it in an egg & flour batter, usually using a compound flour. The one I learned from Maangchi is a 1:1:1 mix of AP flour, glutinous rice flour, and potato starch. Seriously great crunch, chicken is super juicy, and it maintains its crunch even after applying sauce if you're making _yangnyeom tongdak._ Reheating Chicken Breast: Cut it up and braise it in a sauce. Personally, I like it in a homemade sweet & sour, but you could also toss it into a gravy, a nice garlic alfredo, or even a bechamel to bump up the protein of your mac 'n' cheese.
Lemon is acidic, so what you're doing is actually cooking the chicken without heat. And it can break the fibers. It's actually not really that good. your chicken will taste better if you don't do that step. Just drying it like they said with paper towels will do the trick.
Also that scene in Revenant when Leo sleeps in the horse carcass...I feel like under apocalypse conditions Priya could easily fit comfortably in Brad’s carcass. She’s so petite and Brad is such a gentle giant.
My chickens free range during the day and are quite happy being independent lady chickens. The eggs are just beautiful. It's also been great to have less ticks and bugs around the house.
I would agree accept that when they have the challenges for them to be blind folded and test random foods and guess what type they are she always seems like she has no clue. I think she is a very smart lady and talented chef but maybe not quick on coming up with out of the box techniques. I bet if they gave her the questions ahead of time she would have some great insights.
The thing I believe, is that gaby is Argentinian, she needs to think her answers in Spanish and then translate into English in her mind. That mental process is not easy and gets worse in front of a camera. (I'm from colombia so I kinda get that feeling) she is awesome, and Morocco is also nice dude, I think that something similar would happened with all the others. Maybe with Claire would be different. But she is a pastry chef so 🤷🏻♀️
fun fact: the oyster in French is called the sot-l'y-laisse, which means something along the lines of "the idiot leaves it there", related to the fact that most people leave it behind as Molly says. We used to fight for it with my brother as kids (still do, tbh)
The answer is pre-heating the cast-iron or the grill up to 400 degrees before putting the chicken on, so that you get the grill marks without overcooking the chicken.
Chris is very vocal and Gaby should be paired with someone who doesn’t overshadow her shy sweetness She rarely says anything in these series All the other pairs are not this unbalanced
You can reheat fried chicken, I've done so successfully. Wrap in foil and put it in the toaster oven and then unwrap and quickly broil to crisp up the exterior. The texture won't ever be good as freshly fried, but the flesh won't become dry and sandy because 1)the coating locks the juices in when it was fried and 2)the oil it was fried in seeps into the flesh and adds extra moisture. It won't work with chicken cooked any other way though.
chicken skin is real easy, combine 1 part baking powder to 4 parts Kosher salt (add what ever other seasoning you are going for) rub you chicken skin let rest in your frig for about 18-24 hours. this will dry the skin out and raise the ph levels allowing the mailliard reaction to happen at a higher temperature. after the rest time don't forget to make a compound butter (that matches your rub no need for baking powder in this part) to rub under the skin, also spatchcock the whole chicken, cooks quicker looks nicer and easier to carve also you can make a nice stock from the removed back bone which you can use to make you gravy. the only time i do the tradition whole chicken on a poultry roasting rack is when i debone it (leaving the legs n wings for presentation) then i stuff it n tie it off.
"Washing" chicken has nothing to do with rinsing in water. Washing chicken is done in West Indian/Caribbean cuisine, and it means placing the chicken/meat in a bowl and dousing it in vinegar, lime, or something acidic along with usually trimming the excess fat and skin off the meat. While it's not necessary thanks to advances in refrigeration (and proper cooking which kills off harmful bacteria anyway), it's a well-accepted traditional way of preparing meat for A LOT of Caribbean dishes.
Just stop telling people that they're gross or unsanitary if they dont. If you look at any comment section about this, you see folks yelling that white people are gross bc they dont wash chicken. Its not necessary and you run the risk of getting people sick. And a LOT of people rinse it under the faucet, I've seen it with my own two eyes. I did not eat ANY of their food
@@scandisnowgirl3696 - Point out exactly where in my comment I told people they're gross or unsanitary if they don't wash chicken. I even explicitly stated it's not necessary. If you have an issue with _other_ people's comments, then take it up with those _other_ people, instead of projecting that onto me and replying to a comment that never made such an assertion in the first place.
Shanese L. You’ll never get sick if you leave it unwashed, as is. If you wash it, the food-borne pathogens may be transferred to something you eat uncooked by the splashes of water, like a salad or bread. If the chicken was sick and had pathogens on it, they will now be transferred to other food and the ones on the chicken will be killed by the heat, but the ones on uncooked foods will most likely make you sick. Also, the chicken’s country of origin doesn’t have any impact on anything. There are only so few pathogens that live on chicken and in their tissues, and they all die in the oven’s high temperature!
@@mariosnt Usually we (Caribbeans) wash the chicken with lemon or lime and/or white distilled or apple cider vinegar in the sink. Then sanitize the area after... there's no food around the chicken when we're doing this and I've never been sick either. Also, defrost my chicken for a day or two in the fridge section instead of on the countertops which a lot of people do. If more people did these things they'd never get sick!
I love it when they collectively talk about techniques like Cold Pan and they all know what it is and I feel so dumb but also like they're about to let me in on a big secret. BA, the only channel that makes me happy to be dumb.
"Death is inevitable, live free" Nothing has spoken more to me than watching this video and reading that title at 1:23am while eating cereal. You've done it again Bon Appetit. I will follow your advice
Hey! Fun fact: washing you meat in other cultures DOES NOT MEAN JUST RUN WATER OVER IT!!! It means to removes the juices it's been sitting in (while in the packaging), lemon and other citrus juices (sour orange etc) and vinegar can be used, salting etc, essentially 'washing' the potential bacteria away.
Thank you!! We used lemon or lime and/or white distilled or apple cider vinegar 🤦♀️ This is what we mean by "washing" and we clean the area afterwards, with no cross contamination. It has been working thus far and I'm not changing it lol
But vinegar does not kill any food borne pathogens. It does absolutely nothing. Only heat kills them, unless you plan on rubbing your chicken down with bleach you're doing nothing but spreading bacteria
@@scandisnowgirl3696 If foodborne pathogens were the only thing I was worried. Besides that there's a taste difference when you take time to work with chicken, pulling bits of fat off, slicing an aggressive tendon out, making slices against the grain, sprinkling some salt, rubbing down with lemons or limes and working and massaging the chicken. Then draining and then seasoning. I promise there's a difference. I will continue to clean my meat thank you very much lol
Since BA seems to take their audience's suggestions, can we get a series starring Amiel? I think he's really fun and charismatic, kinda like a quirkier Delaney? anyone else?
@@Janine.Najarian The, "every way to cook xyz" series? Those are few and far in between. I think there are like 6 episodes of that in total. I meant something like "gourmet makes" or "it's alive", that are uploaded regularly
So for reheating chicken, if I do it’s likely chicken thigh bone in that was baked and I’ll store the leftovers in the olive oil/ seasoning mix that I cooked it in to help it retain moisture when reheating and it’s always still moist and yummy
I'm surprised that you can do without washing chicken there! Living in a developing country, we have to wash our chicken and other meats especially if it comes from a wet market. But it's not so much for bacteria but for actual dirt on the meat
Reheating chicken breast sous vide, at like 135 (or just 5ish degrees under whatever you originally cooked it to) is actually a legit, perfect reheating method. Impossible to screw it up.
4:12 "Chickens aren't vegetarians, they're little dinosaurs that eat everything"
"RAWR" 😂😂😂
OMG Onew profile pic :D !
shawol elf Hello fellow shawol😁
@@theabruun1028 😆finally someone who loves SHINee. Been looking for one in every video i watch. Its sad how underappreciated they are. Even in articles they are rarely included. :'(
shawol saya True. And they’re such talented, hard-working and nice guys, they deserve more attention and respect than what they’re getting. It’s nice to meet another shawol, I usually don’t see many outside of kpop and SHINee related stuff.
Well they are cannibals they will eat chicken
Because they aren't chickens
Brad's general confusion with the BBQ question is hilarious xD
He doesn't get the idea that someone can't grill well
It's a stupid question. I think they toss a couple of those silly questions in these just to get that reaction from Brad.
The correct answer is "Don't overcook your chicken on the grill." 😂
Sarah Fowler basically it can be dumbed down to their grill isn’t hot enough because they’re just leaving it there to try and get super visible grill marks over time
Priya was confused too. I don’t see how she got “I don’t own a grill” from that question.
Can we just have a full video of Molly and Amiel roasting people 😂
THIS is the kind of weekend content we need BA.
"THERAPY" took me out 😂😂😂
hahahaahaha
I went into the comment section looking for this.
Pink Alien Chianti and fava beans...
Brad: chicken can't be gamey maybe you're cooking deer
also Brad: if the blood isn't flushed out properly it can be gamey
To be fair, Brad also copped to not being great at taking tests.
He said chicken *shouldn't* be gamey. He also said "if your chicken is gamey, maybe it wasn't..." before he let Priya finish her thought. I'm guessing he was about to say wasn't processed properly, which would be totally consistent with what he said later.
Right! I caught that too lol
THANK YOU. I literally commented the same thing when i heard that. Like, so- is it gamey or not, brad?
@@ReadObituaries You need to listen properly.
Molly: "Don't drop a boneless skinless chicken breast in the fryer"
Amiel, remembering "Every Way to Cook a Chicken Breast (32 Methods)": "Nope. Don't do it."
Amiel and Molly: About to touch computer after handling raw meat
Camera People: *Vietnam flashback to when the try guys got meat juice on Claire's computer* NO STOP
That One Wolf
What the heck makes y’all think these professionals cooks aren’t aware of cleanliness in the kitchen! They don’t have to show everything.
Did the trash guys really do that? >>
Reminded me of the comments exploding under back to back with troye sivan when he touched his hair after touching the chicken.
Stein17 one of the guys went to throw a paper towel or something in the trash that had raw meat on it, but he missed and it touched Claire’s computer
@@dpchiko17 Did they hurt you or something? Chill.
3:08 lmao amiel saying "nope" to frying an unbreaded chicken breast, because he did literally that in another video
EAT THE COLD CHICKEN. NO MORE QUESTIONS.
What video?
which video
ForgetHype ‘almost every way to cook a chicken breast’ I’m pretty sure
Lagarto Lacertus ‘almost every way to cook a chicken breast’ I’m pretty sure
"Death is inevitable. Live free." should 100% be on a tshirt. 😂👌 More props to the editor and production staff!
Written by Claire the Nihilist, no doubt.
No. Just no.
Sarah Sietmann I want to buy and wear this T-shirt TODAY
Love the whole test kitchen crew! 😍 That being said, I don't think Chris should be paired with Gaby anymore...he's super informative which I love but takes over when answering questions and Gaby is too sweet to interrupt and doesn't get to shine.
her name is gaby
@@mildakurgonaite2677 You're right! Thanks for pointing that out. I felt like I was making a typo on something when I was initially typing that out and went through it but apparently not well enough.
Yes totally, it feels like she’s overshadowed
And this isn’t the first video that they’ve paired them together. I love Gaby! Her personality is so beautiful!
i think maybe its cos chris knows more on this topic ? the common mistakes video he and gaby were paired and she was talking in that video way more than this one
Teachers: “There are no stupid questions.”
Entire BA crew: “All these questions are stupid, why are you washing chicken” 😂
Is it just me or does Amiel and Molly have the craziest chemistry compared to the other pairings?
Uh oh, are we doing this again?
Molly is just a people person (except with her nemesis Rappo). She radiates positivity the way I radiate awkwardness.
Ellieee I think Amiel has chemistry with literally everybody on this planet
They're definitely work husband-wife relationship goals!
You guys are creepy...
@@JoshWitte How? I dont think they mean romantically at all. Kinds like how characters in like let's say the office, have chemistry with each other and are fun to watch when they're interacting
"Are you happy now? Are you happy? Your whole family's sick! You made your whole family sick 'cause you need to eat hot chicken" lol
I think Amiel is my spirit animal.
Amiel is such a goon and I love it.
Best way to end the video with a mic drop lol
Which was him trying to be funny. Not informative.
I love molly and ameil's chaotic energy in this video 😂
there isn’t. i wish y’all would stop doing this.
@@guptadagger896 FRIENDSHIP!
Udit Gupta bro. no,,,,
@@guptadagger896 These are real people. Do what you want with fantasy characters but it's really gross to say these things about real people, especially when they have partners already.
Eight trained chefs and the cdc: don’t wash your raw chicken
People in the comments: I’m still gonna wash my chicken tho
"Ypipo"
Yeah, but how does one get the kidneys out? Paper towels?
I never washed my meat, once it gets soaked with water, the outer layer is just starting to fall apart... So gross! You will sanitize it anyway with proper cooking/baking/frying!
my family would chop my hands of if they found out I cooked unwashed chicken :D
And my legs too
Gabby is me during every school presentation. “ Yeah, what he said”.
Lmao same 😂😂
Elle La’mae me
@@fres1652 a
"what's the best way to cook a chicken in a small apartment? in the oven"
me, thinking back to all the times I filled my apartment with smoke trying grill chicken over the stove: ...yeah I guess that makes sense
Priya: Don't be too obsessed with the language on the label
Chris: Uhm, also, air-chilled, that's a big thing
I get your point, but I think they're talking about different things. Some labels ("air-chilled", "pasture raised" and to a lesser extent "organic", for instance) actually mean something that you might care about. Others, like "All Natural" literally don't mean anything at all or like "Free Range" don't mean what a lot of people think they mean.
Also organic
@@faultyexposition 'organic' might actually mean something though, if one doesn't live in a country where a company can write whatever they like on the package. In my country you can't write 'organic' on any product without being state-verified, and while this might not mean the product is actually better for the global and or local environment, it should mean they haven't pumped it full of poison... and at least you know you aren't poisoning your groundwater supply
@@owayasomething9295 LOL. You need to read the organic standards before declaring that. Every one I'm aware allows the use of very nasty pesticides as long as the source is some living creature rather than petroleum. Look into rotenone and then tell me organic means anything.
Lol they could at least edit this so that she does not seem as outclassed as she is. Have her say the stuff they are all saying, and def don't include the person next to her contradict her. Brad also said what to make sure the label does not say: "vegetarian fed".
I love when folks ask Brad dumb questions and he just can't handle it.
These videos are 90% Priya pretending to agree with Brad’s strange ramblings in order to pacify him 😂
I love Amiel and Molly’s combined energy. I need to see them working together more!!!!
I had never heard of the cold pan method for chicken thighs, awesome tip!
But what do you do when your pan is already hot from doing other chicken thighs? So I can only do 4 at a time and then I have to buy another pan?
Works for bacon too.
@givememore4free instead of buying another same sized pan but one that's larger if that's an option.
You also get all this fat that renders out of it called schmaltz which is a great foundation for sauces and dressings
givememore4free take the pan off the heat when taking out the first batch and before putting in the second batch, if it’s not ripping hot, just warm, it shouldn’t contract too much and you should still get good skin on pan contact. And I usually find the second batch easier to cook because the pan is nice and oily now from that rendered chicken fat so they don’t stick at all and crisp easily.
Amiel & Molly have chaotic energy all over them
it would be cool if in this series you had them showing you what they're talking about; e.g. actually doing the cold pan technique of cooking chicken, etc
kinda like claire's cake videos, she'd speak on something, then show you what she meant.
Yeah, along the lines of the "Chef Support" video Brad and Claire did for Wired would be good. To be fair, this format is no doubt much easier and quicker to produce.
agreed!
A video of the cold pan technique? Seriously? Listen to her explanation and then imagine the most boring video ever. Cold pan, skin down, cook until 90% done, flip over and finish.
Molly mentioning the oyster, the fowl oyster in French is called “Sot-l’y-laisse” , meaning “fool-would-leave-it” because only a fool would leave it there when carving a chicken :)
“These questions remind me why I was bad at tests in school” 😂
Same Brad. Same.
I love how serious Gaby gets in these videos 😂
Damn I'd be too if I got 4 seconds to speak before Chris cuts me off again XD
@@daisydo7669 For real tho!
She couldn't get a word in!
Brad seems slightly angry at how odd these questions are. Me too Brad, me too.
I’m West Indian and “washing” our chicken does not involve running it under water. We use either vinegar or lemon juice to do so.
Regular Black Girl that's what I'm saying.
Exactly. I just wrote a comment like this. My family is Haitian and we always do this. I'm always surprised at the amount of people who think "washing" chicken means rinsing with soap and water.
While washing isn't necessary thanks to advances in refrigeration (and proper cooking, which kills off harmful bacteria anyway), it's still a well-accepted traditional way of preparing meat for A LOT of Caribbean dishes. It's a cultural thing.
do you really think vinegar ar LEMON juice is going to kill bacteria that die at 165°F? do you really?
@@mildakurgonaite2677 It's not meant to kill all the bacteria or replace cooking, and no one in this thread suggested such. It's not chicken ceviche, ffs.
The purpose of the vinegar/lemon wash is to remove any sliminess and smell from meat, especially since this practice was developed during a time when refrigeration was not widespread. It also tenderizes and preps the meat for marinading/seasoning.
Quoting Helen Rennie;
“washing doesn’t kill germs, cooking does.”
This is so eye opening lmao 😂😂
5:35
She absolutely 100% said Purdue, for anyone wondering.
Purdue is 100% a university, Perdue is a chicken
@@taylorg1121
I tried typing Perdue but it gave me the red autocorrect squiggle. Purdue didn't. We live and we learn.
I was looking for this! I had a positive image of them from their marketing. I guess I need to read up.
I thought it would’ve been Tyson lol
i was wondering this
either Hunzi edited this or the editor is taking major notes from It’s Alive bc I’m crying rn with these cuts
reheating chicken: "No" "Stop it" "Never" "Unacceptable" "Not allowed" "Nope" "Your chicken will suffer"
"Death is inevitable. Live Free"
Right??? It's so good... but I think it may be Hunzi
How many videos did they shoot that day?? I feel like I've seen Amiel and Brad in that outfit like 5 times now 😂😂
xspringrose They just wear those outfits frequently I think?
His clothes look like a prison uniform.
this Q&A series was all shot in one go with each person i think
I wash the chicken because I HATE how it feels after being on the butcher. It can be slimy or sticky, for being around more raw chicken (we keep the raw meat all together yes I know it keeps good but they do get a bit slimy), and I prefer washing it before seasoning. Also, it removes flakes of ice and stuff, let's me clean it thoroughly and if it's frozen, helps defrosting.
I do wash the sink later but, that's my main reason of washing the chicken.
BUT I won't deny how dangerous it is for cross contamination, so if you do wash a chicken, make it fast, pat it dry and wash the sink FAST with warm or hot water before moving on to the vegetables. 🍗
I’d just suggest wasting veggies first and then putting them on lidded pot so no cross-contamination will happen! Stay healthy! 🍗
Also if you have a deep sink it cuts down on water splatter significantly. As long as you prepare the rest of the meal first or thoroughly Clorox the counter and sink after preparing meat it's fine to wash it off.
Like they said in the video, all you have to do is pat it dry with paper towels. That gets rid of the slime pretty easily.
Gaby's Chris Morocco impression is incredible. (08:17)
William Procter I love her 😂😂😂
Impeccable.
No I think with the bbq chicken question they meant that when they cook their chicken on the grill it tends to dry out, so they're asking how to combat that and get a moist chicken on the grill. I haven't been to many BBQs with juicy chicken, it's usually unfortunately dry.
I'm with you, they didn't understand the question. I would say marinate the chicken, flip it constantly and check it with a thermometer so you don't over cook it.
People overcook their chicken in general cause they're afraid to undercook it. It's not the grills fault. Just check the temperature if you're not sure.
the last time i was this early, claire still had her sanity
Good one 😂🤣😂
speaking of.. why wasn't she in any of the clips?
@@kellz6266i haven't seen the others but I'd say it's probably cause she is more of a pastry chef and they're talking about things that aren't. That or she was busy with something else.
@@kellz6266 Probably because she freelances now. I think she only comes in for Gourmet Makes and the occasional pastry chef video.
They didn't answer the most common chicken question (why they cross roads)
Matt Nedostup obviously to be cooked into something delicious by the BA crew.
omg one time I was out for a morning jog in my quiet suburban neighborhood and a chicken literally ran across the road in front of me. I pulled out my phone and took a photo for evidence.
To show the opossum it could be done.
don't
cuz they got places to be
4:11 “ Chickens are little dinosaurs..” Hahaha! I love Brad.
I will never look at that chicken the same again!!!
They legit are though 🤣🤣🤣
We used to let our chickens roam in the yard. Their favorite thing was finding a snake, killing it, ripping it apart, and consuming its flesh. They had plenty of chicken feed and all the bugs and seeds in the yard, and they chose to eat the snakes every chance they got. Chickens are scary.
He’s right though!
Love how we're getting to see more and more of Amiel's greatness as time goes on
Always wash my chicken to get rid of the slimey gunk it sometimes has. With a drop of vinegar. Maybe just a thing we do in my country. If we could we would wash ground meat as well.
Yup! That's how it's done... but apparently... some people don't k ow how to clean 🙄
Can Emil show us every way to cook a steak please!
A couple ways to cook a steak and a bunch of ways to waste some beef
Amiel left BA recently :(
@@Frea_ wait really?
@@knightbot23 yep. found out about it through his IG
guga foods did that already
What the Koreans do to fry chicken is coat it in an egg & flour batter, usually using a compound flour. The one I learned from Maangchi is a 1:1:1 mix of AP flour, glutinous rice flour, and potato starch. Seriously great crunch, chicken is super juicy, and it maintains its crunch even after applying sauce if you're making
_yangnyeom tongdak._
Reheating Chicken Breast: Cut it up and braise it in a sauce. Personally, I like it in a homemade sweet & sour, but you could also toss it into a gravy, a nice garlic alfredo, or even a bechamel to bump up the protein of your mac 'n' cheese.
I love maangchi!
10:42 *ARE YOU HAPPY NOW?*
*YOUR WHOLE FAMILY IS SICK*
Im dying..
Then stop reheating your chicken!
I actually laughed so hard I had tears in my eyes when he said this :D
EAT THE COLD CHICKEN
@@BubblewrapHighway you are a bit late to the party i think
@@markoschatziathanasiou6754 Better late than pregnant.
Carla with the “Wings akimbo” had me 🤣🤣🤣
3:47
Molly definitely said “Perdue” 😂☺️😂
2:26 They really repeated the background music as soon as Brad rereads the question.😂
So what chicken brand did Molly throw under the bus?!
I am assuming Tyson
I need jomboy and his lip reading skills
Looks like Purdue?
@@StuffedWuci It doesn't look like she is saying Tyson at all
I'm betting Tyson.
My favorite thing to do with chicken skin is to crisp it up, chop it up, and put on a salad, especially Chicken Ceasar.
oooh.. sounds like chicken skin croutons! yummy.
@zephyra I don't like it when it's soft and slimy, but give me crisp chicken skin any day.
Here’s a better tip for reheating chicken: make a sauce, take off heat, add room temp chicken, let sit for 5 minutes to warm.
me: a vegetarian
also me: watches the whole thing
Same haha.
I’m vegan but I never miss an upload.
Tim Evans why arent u criticising the 3 people who announced that they are vegetarian ??
Tim Evans it’s not unprompted lol.. it’s a response to the comment about being vegetarian
Stephanie Reneé DeRamus me too :’)
Brad getting confused or mispronouncing things honestly makes my day.
My Asian self is still gonna be washing my chicken with lemon lmao
Lemon is acidic, so what you're doing is actually cooking the chicken without heat. And it can break the fibers. It's actually not really that good. your chicken will taste better if you don't do that step. Just drying it like they said with paper towels will do the trick.
@@givememore4free oh I didn't know that! And i use salt which is abrasive so it probably adds to that.
"How to reheat chicken breast"
Tear it into tiny pieces and make something like chicken soup with it. That's very tasty even if the chicken dries out.
Shredding the chicken and mixing it with BBQ sauce or something is also good if you must reheat it because the sauce provides moisture
"Death is inevitable. Live free" I FELT THAT
Also that scene in Revenant when Leo sleeps in the horse carcass...I feel like under apocalypse conditions Priya could easily fit comfortably in Brad’s carcass. She’s so petite and Brad is such a gentle giant.
Omg... this is so dark 😆😆😆😆
"therapy."
Amen 😂😭
I love how each pair looks at each other with just pure love in their eyes, it is the most adorable thing!
EDIT: Molly and her Snick-Snacks, love it.
My chickens free range during the day and are quite happy being independent lady chickens. The eggs are just beautiful. It's also been great to have less ticks and bugs around the house.
Gaby needs to be paired up with someone who’ll let her speak!
Yea. Good point. It looks like she doesn't know anything when paired with Chris, and I'm sure that's not the case
I would agree accept that when they have the challenges for them to be blind folded and test random foods and guess what type they are she always seems like she has no clue. I think she is a very smart lady and talented chef but maybe not quick on coming up with out of the box techniques. I bet if they gave her the questions ahead of time she would have some great insights.
I know, Chris needs to take a breath! 🙄
The thing I believe, is that gaby is Argentinian, she needs to think her answers in Spanish and then translate into English in her mind. That mental process is not easy and gets worse in front of a camera. (I'm from colombia so I kinda get that feeling)
she is awesome, and Morocco is also nice dude, I think that something similar would happened with all the others. Maybe with Claire would be different. But she is a pastry chef so 🤷🏻♀️
Like The Invisible Man
Molly's laugh at the end made my day !
Reminds me of one of my favorite vines, look at all those chickens
I was going to ask but i was too... Chicken. 😉
*too
@PlaneSpotter54 Thanks!
Amiel is a national treasure and we need to see him more.
fun fact: the oyster in French is called the sot-l'y-laisse, which means something along the lines of "the idiot leaves it there", related to the fact that most people leave it behind as Molly says. We used to fight for it with my brother as kids (still do, tbh)
"that's when you swoop in and get a little snick snack."
I will use this phrase for the rest of my life.
If your chicken is dry off the grill, you're overcooking it.
The answer is pre-heating the cast-iron or the grill up to 400 degrees before putting the chicken on, so that you get the grill marks without overcooking the chicken.
Thank you, yes!!!
I love that most of these questions, they're like "what are you talking about?"
Poor Gabby can barely get a word in with Chris.. haha
Most caribbean people checked out at 'dont wash your chicken'🤣
Tracy Kelly That’s all propaganda lol 😂
Chris is very vocal and Gaby should be paired with someone who doesn’t overshadow her shy sweetness
She rarely says anything in these series
All the other pairs are not this unbalanced
Gaby should be with Brad.
if you want warm reheated chicken, chop it up cold and mix it into something hot (like rice pilaf or something)
i feel like chris talked over gabi a lot, i wanted to hear her more she's one of my favorites
Omg Molly's laugh at the end. My heart!
You can reheat fried chicken, I've done so successfully. Wrap in foil and put it in the toaster oven and then unwrap and quickly broil to crisp up the exterior. The texture won't ever be good as freshly fried, but the flesh won't become dry and sandy because 1)the coating locks the juices in when it was fried and 2)the oil it was fried in seeps into the flesh and adds extra moisture. It won't work with chicken cooked any other way though.
chicken skin is real easy, combine 1 part baking powder to 4 parts Kosher salt (add what ever other seasoning you are going for) rub you chicken skin let rest in your frig for about 18-24 hours. this will dry the skin out and raise the ph levels allowing the mailliard reaction to happen at a higher temperature. after the rest time don't forget to make a compound butter (that matches your rub no need for baking powder in this part) to rub under the skin, also spatchcock the whole chicken, cooks quicker looks nicer and easier to carve also you can make a nice stock from the removed back bone which you can use to make you gravy. the only time i do the tradition whole chicken on a poultry roasting rack is when i debone it (leaving the legs n wings for presentation) then i stuff it n tie it off.
"Washing" chicken has nothing to do with rinsing in water. Washing chicken is done in West Indian/Caribbean cuisine, and it means placing the chicken/meat in a bowl and dousing it in vinegar, lime, or something acidic along with usually trimming the excess fat and skin off the meat.
While it's not necessary thanks to advances in refrigeration (and proper cooking which kills off harmful bacteria anyway), it's a well-accepted traditional way of preparing meat for A LOT of Caribbean dishes.
I did not know that! Thank you for the info :) ♡♡♡
This channel has the best comment section!
Just stop telling people that they're gross or unsanitary if they dont. If you look at any comment section about this, you see folks yelling that white people are gross bc they dont wash chicken. Its not necessary and you run the risk of getting people sick. And a LOT of people rinse it under the faucet, I've seen it with my own two eyes. I did not eat ANY of their food
@@scandisnowgirl3696 - Point out exactly where in my comment I told people they're gross or unsanitary if they don't wash chicken. I even explicitly stated it's not necessary.
If you have an issue with _other_ people's comments, then take it up with those _other_ people, instead of projecting that onto me and replying to a comment that never made such an assertion in the first place.
David Boucard well obviously they weren’t talking about that kind of washing
@@davidb5205 I think she was referring to other people hence the people in the comment section part
I'm going to still wash my chicken because where I'm from in the Caribbean 🇻🇨🇻🇨🇻🇨(SVG) we never got sick after washing it so imma continue
Lmao right 😂🙏🏽
Shanese L. You’ll never get sick if you leave it unwashed, as is. If you wash it, the food-borne pathogens may be transferred to something you eat uncooked by the splashes of water, like a salad or bread. If the chicken was sick and had pathogens on it, they will now be transferred to other food and the ones on the chicken will be killed by the heat, but the ones on uncooked foods will most likely make you sick. Also, the chicken’s country of origin doesn’t have any impact on anything. There are only so few pathogens that live on chicken and in their tissues, and they all die in the oven’s high temperature!
@@mariosnt Usually we (Caribbeans) wash the chicken with lemon or lime and/or white distilled or apple cider vinegar in the sink. Then sanitize the area after... there's no food around the chicken when we're doing this and I've never been sick either. Also, defrost my chicken for a day or two in the fridge section instead of on the countertops which a lot of people do. If more people did these things they'd never get sick!
@@cnsummers4086 you are literally risking getting people sick though. Personal anecdotes arent science.
@@scandisnowgirl3696 well y'all can go ahead and cook y'all chicken without cleaning it and we would continue cleaning ours
Many of these are just like : "Why is my chicken dry"
Well... Because u need to learn how to cook. Adjust your heat and have patience.
Ipukku shoutout! Legit izakaya spot in the bay!
Can someone tell me what brand was beeped off? The one Molly says that had been beeped
they were just fake beeping it themselves, like coughing
Lots of people said she said Perdue
I too look for Orjanic Kitchen when selecting a chicken
To reheat chicken: don't, just add it shredded to a hearty soup before serving. Best way!
I love it when they collectively talk about techniques like Cold Pan and they all know what it is and I feel so dumb but also like they're about to let me in on a big secret. BA, the only channel that makes me happy to be dumb.
none of em had any idea what is was until they passed a tear sheet on the subject before...you should feel stupid for believing they are actual chefs
Brad: chicken shouldn't be gamey, maybe you're not making chicken
Also Brad: sometimes when the blood isn't flushed out it can make it gamey
"Death is inevitable, live free"
Nothing has spoken more to me than watching this video and reading that title at 1:23am while eating cereal.
You've done it again Bon Appetit. I will follow your advice
Hey! Fun fact: washing you meat in other cultures DOES NOT MEAN JUST RUN WATER OVER IT!!! It means to removes the juices it's been sitting in (while in the packaging), lemon and other citrus juices (sour orange etc) and vinegar can be used, salting etc, essentially 'washing' the potential bacteria away.
Thank you!! We used lemon or lime and/or white distilled or apple cider vinegar 🤦♀️ This is what we mean by "washing" and we clean the area afterwards, with no cross contamination. It has been working thus far and I'm not changing it lol
But vinegar does not kill any food borne pathogens. It does absolutely nothing. Only heat kills them, unless you plan on rubbing your chicken down with bleach you're doing nothing but spreading bacteria
@@scandisnowgirl3696 If foodborne pathogens were the only thing I was worried. Besides that there's a taste difference when you take time to work with chicken, pulling bits of fat off, slicing an aggressive tendon out, making slices against the grain, sprinkling some salt, rubbing down with lemons or limes and working and massaging the chicken. Then draining and then seasoning. I promise there's a difference. I will continue to clean my meat thank you very much lol
I frickin love Amiel and Molly 😂😂
7:54 "Death is inevitable. Live free"
Brad and Priya/Claire, Molly and Delaney/Lalli, those are the real power couples, I want to have work pals that fun.
Guys, I love you so much. YOU HAVE ENOUGH MONEY FOR PROPER CAPTIONS. Please, pretty please.
Since BA seems to take their audience's suggestions, can we get a series starring Amiel? I think he's really fun and charismatic, kinda like a quirkier Delaney? anyone else?
Jesus Christ are you for real? He already has a series
@@Janine.Najarian The, "every way to cook xyz" series? Those are few and far in between. I think there are like 6 episodes of that in total. I meant something like "gourmet makes" or "it's alive", that are uploaded regularly
"therapy"
oh amiel
Can we do one of these on seafood. I feel like I have no knowledge when it comes to seafood.
I'm still gonna vinegar or citrus wash my chicken and as far as a reheat a lil bit of olive oil helps
So for reheating chicken, if I do it’s likely chicken thigh bone in that was baked and I’ll store the leftovers in the olive oil/ seasoning mix that I cooked it in to help it retain moisture when reheating and it’s always still moist and yummy
I'm surprised that you can do without washing chicken there! Living in a developing country, we have to wash our chicken and other meats especially if it comes from a wet market. But it's not so much for bacteria but for actual dirt on the meat
...or blood.
if you’re gonna cook it it’s gonna get cleaned up anyway
yea its worldwide don’t wash it! blowtorch it if u want to
It would only be dirt. Bacteria wouldnt make a difference, it would be worse to do it if ur for bacteria
"youre gonna get salmonella anyway" wise words
I've gained so much confidence in cooking it's amazing. I am in love with these people!!
Reheating chicken breast sous vide, at like 135 (or just 5ish degrees under whatever you originally cooked it to) is actually a legit, perfect reheating method. Impossible to screw it up.
I love Amiel so much. Truly an underrated member of the test kitchen fam.