Why Chicken in Restaurant is Better
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- เผยแพร่เมื่อ 5 มี.ค. 2024
- #shorts #food #easyrecipe
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Foolproof: cut breast into nuggets, dip in butter and then parmesan. Cook in air fryer 10-11 min. Absolutely delicious & tender every time.
What temperature?
@@Chxrli345 degrees Celsius.
Aye OK chef 😅😅😅😅😅
damn trying this one tonight that sounds awesome
Bro your likes are at a cheeky number as I right this I ain’t fixing that 😂, but bro the amount of new age recipes that came with air-fryers is almost disgusting, like it’s too much it melts my brain I can’t look up air-fryer recipes it’s a gift and a curse
95% of restaurants don’t prepare their chicken like this
I bet it's either heavily marinated though or if it's a cheaper restaurant they just use some prepackaged processed chicken
@@gato7908 Yeah I mean even if it’s not prepackaged or processed they just don’t have the time to do this every day at scale.
Talking out your ass. @@Realalexmerino
@WaitingForTheHook - he is not. No restaurant prepares chicken breast like this 😂😂😂
@jamessmithson-br7rm we marinated our chicken breast, pounded flat, salt and pepper, herbs and lemon juice, oil. No brine but the water is unnecessary
This is why thick thighs save lives, put my clock in when you said add time and now my Bluetooth griddle is flying away
Bars?
Count Drac bars
Bars my dude
SenpaiKai: this shit ain't nothin' to me, man
Sign him
Meanwhile gym bros be boiling and blending it cuz chewing is too much effort 😭
Still don't understand why, spices have nearly 0 calories. Maybe because other gymbros told them to and they all obey like sheeps
@@KhoaLe-uc2nyServing size is too small for any given spice to reach the 1 calorie threshold for labeling. They're usually mostly fiber and volatile aroma compound.
It starts to matter if you eat a ton of spices all the time and have a strict diet. Can usually find nutrition information for 100g around if you look.
@@KhoaLe-uc2nytoo much effort and experimenting with food for our busy schedules.most of us use Cajun or lemon pepper,taste great and it goes down fast and easy.
@@joji3991 "too much effort" bro its literally putting a powder on there 80% of the time 💀 just say you can't cook 😂
@@joji3991Basically trading your happiness for vanity. YOLO. 🤷♂️
This isn’t why chicken breast tastes better in restaurants, it’s because of all the butter it is cooked with 😅
Brining in Salt water is why it tastes saltier in restaurants too. Oh no, it tastes salter because they Salt it more in restaurants than most people do at home.
@@Saintacy To be fair, there's some people for whom the idea of putting salt on their food while they cook is somehow a completely confusing, horrifying concept. I've known some people who won't salt their food at all until it hits the table, or who apparently think that using salted butter makes more sense than using salt in their food, or that garlic salt makes more sense than salting the food to taste and using garlic powder to get a good garlic flavor without oversalting...some home cooks are just a little weird.
@@Mokiefraggleomg the garlic powder... or jarred garlic bleh. There's a time and place for them but there's no substitute for fresh. Salt makes sweet flavors so much better too in my opinion.
@@Tobikoyum7 Garlic powder is fine if it's going into something that's going to give it time to work. Not too dissimilar from yeast...garlic powder kinda has to "bloom" in its own way. It's why I love it in stuff that I'm going to let cook for a while, or cold things that will need to set for a while and can let their flavors meld (I add it to guacamole, because it also has just a slightly different flavor profile than fresh garlic; less of the sharp, spicy notes, more of the mellow notes), and the like. Also a favorite thing to throw in mashed potatoes, because it means I don't have to cook the garlic separately in order to get garlic flavor in my mashed potatoes.
It has its place and uses, if you know what you're doing...now garlic salt, it feels like the last bastion of the lazy. Only thing worse is the weird seasoning blends my dad used to buy for his barbecue that are just so much salt and junk, when I bought him some super-nice dry rubs one Christmas. Never touched them, just kept throwing the ol' McCormick blend on there.
There are some people that really shouldn't ever be allowed in a kitchen. Unfortunately, I've lived with so many of them.
Well, you're wrong... in a lot of ways.
1. Butter isn't really used in restaurants as often anymore. Margarine is, cause it's cheap, canola is, cause it's cheap, and other oils are used as well from time to time, but butter... not so much. For a few reasons. First of all, everyone was misled on saturated fats, so they've been demonized. It's also often too expensive to justify using, and people's beliefs get in the way too. Since many restaurants are aiming to get maximum number of customers instead of just serving good food that attracts the people who like it, they cater to the dumbest denominators instead. Hence butters decline in favour of hydrogenated fats, and unsaturated oils.
2. It's actually going to be the extra salt added in the marinade, or the seasonings added during grilling, that give it a lot of that extra flavour people like. Butter does help of course, but so do all those other oils instead, in their own ways. Depending on what the dish is supposed to be, there might be more or less of each accordingly. And while salt does dry out foods if used too copiously, salt also helps pull the juices out in a way that if done right, helps baste the meat in its own juices. Done right, you'd never know salt was used. Seriously.
3. Depends on the restaurant, but some places bake their chicken breasts in an oven with extra moisture added to keep it from drying out at the 145 mark. They'll do this after putting it on the grill to get it started, then let it sit in the oven to cook through the rest of the way without the direct flame or direct heat of the elements, etc.
And again. Butter, is not used, as often as you think it is. It's too expensive to use in such a way. If a restaurant is using actual butter, get prepared to pay the price attached. It won't be cheap.
If your food is cheap while saying there is butter in it, they are lying. It's margarine.
I'm a cook, and I constantly give my past bosses and current bosses a hard time over this kind of thing. Any time they try to claim something has butter when I know it has margarine, I give them a hard time; even when it results in me losing a job. Because I'm right, and they are in the wrong.
That sous vide chicken looks anemic AF.
Chicken breast benefits from sous vide more than anything else I've tried tbh. Mother ****ing game changer
@@finnaplow I agree! I've made sous vide chicken. But it looks like a gray anemic blob.
LOOKS YUMMY 😋 😍
Add a pad of butter and season it before you cook it sous vide, then when you take it out give it a good sear. Amazing chicken every time
@@pharmdpottery yeah it never looks amazing lol
There's a lot of people who skipped over the hold time at temperature caveat and wrongfully believe you "must" cook your chicken to 165°F in order to be safe. It is called the "7-Log Reduction Rule" which gives you a temperature range with a corresponding period of time that a piece of meat needs to be held at once achieving that internal temperature for 99.99999% of any bacteria/salmonella to be killed off. 140°F for chicken breast is amazing but you have to get it to that temperature internally and hold it there for almost an hour to do so, which is why Sous Vide is a great thing. Look up the charts for 7-Log Reduction, buy yourself a Sous Vide cooker, and enjoy juicy meats.
If you are trying to do it on a budget, Amazon sells an Inkbird machine that is great for entry level sous vide. It has an app to control it remotely and does a great job.
no thanks. you can cook your food in a plastic bag and absorb all the microplastics you want and more. I'll cook mine over fire.
@@losfromla1480 you know they can make plastic that doesn't do that. Also, you don't necessarily have to use plastic. It is possible do cook it in a reusable container or an oven maybe
@@thedudeamongmengs2051 reusable containers are also plastic....
@@markdebark5248 glass and ceramic or steel or an oven can all hold at the correct temperature. Jars can even be sealed. Im not 100% sure if it would cook exactly the same way but you can definitely have non plastic reusable containers or plastic containers that don't leech into the food at all.
@@losfromla1480 So you're choosing carcinogens over microplastics. Can't blame you though those cancer inducing substances are pretty tasty.
There's no need for acid in lean meats, such as chicken.
Acidity is used to break down collagen, found in fatty meats (read: red meat). The collagen doesn't break down quickly enough during the cooking process, leaving it 'stringy'. Thus, acid is used to prepare the meat, softening the collagen and making for a more tender meat.
Lean meats don't have bundles of muscle fibre sheathed in collagen. Any acid will just flavor the meat but not make it more tender.
And no need to brine.
@@EM-cz4rdabsolutely a need to brine, it makes a massive difference. I prefer dry brining to wet brining though
Cooking chicken breast in the oven at high temp is like: 18 mins, raw and pink and will kill you, 20 mins, overcooked and like eating sand, 19.07 mins, absolute juicy flavourful perfection…
This comment should be number one period. My sense of humor too.
Brining makes that margin of error much larger :)
Unless you’re the raw chicken guy on instagram.
@jessesven2262 “Cooking with Jack?”
Prove it
One thing that has massively improved my chicken breast is a marco Pierre white trick which is to flour your chicken before pan frying. Season the chicken as you normally would be just dip it into some plain flour then shake off any excess before pan frying with a reasonable amount of olive oil (but not swimming in olive oil) It’s nothing as calorific as southern fried chicken but really improves the texture giving it a slightly crispy surface and it retains the juices inside the chicken as well.
I do that with beef whenever doing a stew or casserole, never thought to do it with chicken, but does sound like a great idea.
@@Santisima_Trinidad Its a game changer and literally only take an extra minute to do so not time consuming, I often just sprinkle some while its on the chopping board and then straight onto a pan no need for additional washing up either.
Yok can also use corn starch for that 👌
I use Italian dressing as a marinade overnight.
It’s delicious
Same. It's even better when grilled, and it stays juicy.
Just buy a grocery store rotisserie chicken and call it a day tbh
That's what I was going to say. They are cheap, VERY flavorful, and I don't have to stab it with the thermometer 50 times. Way too many temperature checks!!
Got tons of salt ans depending on who they get there chicken from could be sub quality meat. Not saying all are like that. But there are a few I would pass on, Sam's and Costco being 2 of the major stores. I got sick off of Costco's rotisserie chicken.
@@dna3930 ... I've bought MANY rotisserie chickens from Costco. Never gotten sick at all. As a matter of fact, I would consider them one of the best, and inexpensive, rotisserie chickens to get.
Usually store bought are too salty for my tastes, but added to a soup it counters that and is honestly so much easier. My go-to for Mexican pozole verde.
@@dna3930Getting sick once isn't much of an indicator though. I've gotten one nearly every Costco trip for years, never been a problem.
Olive oil, minced shallots and garlic, Dijon mustard, herbs based on recipe. Massage and allow to marinate for several hours to overnight. Grill, saute, bread...use a meat thermometer, cook medium/medium low. Flip once golden on pan side. Continue until golden on second side or add sauce if part of recipe and simmer 5 minutes or so. Only use an oven if part of the recipe or you're doing a big party requiring several sheet pans worth😊
I just give it a thin coat of olive oil, unholy amount of spices, let it marinate, then wrap it in parchment paper and pan fry it using no oil, just adding periodically a few spoons of water, medium high 8-10 minutes on each side depending on size. Comes out perfect every single time.
Wait, you cook the chicken in the pan while* it's wrapped in parchment paper? The water doesn't tear the parchment eventually?
@@Nikki0417 it never tore yet. It's just a few tablespoons of water at a time.
I'm gonna need a video tutorial 😂
I have never seen a sous-vide being used, when I order chicken.
But it is usually fried
I thought I hated chicken breast until I got a thermometer
Just bought one sick of under cooked chicken breast
This comment is so powerful to me 😂
its because of the salmonella craze it got normal to overcook chicken..
@@Broggi93 Yep
People burn the shit out of chicken I swear, dry af
I don't comment on your stuff normally but I really needed something like this since I wanted to eat more chicken. Thanks
If you don't like a food, don't force yourself to eat more of it. People don't like chicken breast cause it's bad. Just eat the thigh. You'll pay less, it will taste better, and you'll get some healthy fats.
White meat is for suckers who think fat is bad for you.
Why did @senpaikai sous vide the breast and then put a raw chicken breast in the pan? It would have been more helpful to show that technique of browning a sous-vid'd chicken breast, since it's stiff/cooked. You should press the cooked breast firmly onto the hot pan to make maximum surface area contact and get the most color.
So much work! I just season my chicken and slow cook the breast in a low flame with a shot of lemon towards the end ( 12-14 minutes ) and it’s juicy tender and deeeeelicious!
ceaser dressing is a good marinade to make juicy chicken also
The Italian restaurant I worked at in college used Italian dressing as a marinade. Best chicken breast ever
@@igotfriendsinlowplaces2971Italian for sure, it’s oil, vinegar, and herbs. Idk about Caesar tho
you can also do a dry brine, where the salt simply dissolves straight into the chicken
Osmosis bebeeee
that's called a rub.
@@Nathan-dt2tuNo. A rub is what you would use to dry brine. The salt rub is simply the seasoning(s) themselves, whereas brining is the process of letting said rub penetrate the meat in order to get juicier, better seasoned meat.
Just a rub won’t make the chicken breast juicier
Give your meat a good ol'rub
Just wanted to say thank you for your work. I work in a kitchen at a golf course and run the line. Every week have to come up with specials and you’ve inspired/help me get through a lot with just watching your vids. So again thank you❤
every week? god dang man thats sounds tough. as a jr sous at a pretty decent place, i only have to come up with something good quarterly.
I am one of the golf pros at a golf course and we appreciate your creative staff meals, kitchen people!!
@@bigskeet5655I don’t think you know what staff meals are but appreciate it g
Bruh, if they're high priority at this club, or are good friends with chef, they might actually get staff meal. @@kathleenmacdonald2843
@@kathleenmacdonald2843maybe they meant "creative staff's meals" - as in the creativity that your staff puts into the meals
Little does he know I just use oil and fry my chicken.
you're better off, tbh
Same !
14 days later you finally finish your single ingredient for your 1 meal. Nice.
I like to smoke my chicken breasts because it’s like a low temp oven but it also adds flavor to it
Boi where are your seasonings? 😭
this is yuppie 'fast fashion' cooking. You want real education in basics, check out Chef John or Kenji Lopez-Alt
Lemon pepper/cayenne/garlic salt 🤤
The very best chicken breast you ever have will still only be as good as a mediocre chicken thigh. Fight me.
I would generally agree with you, only problem is when you dont want a ton of chicken fat for health or taste reasons
Along with the fact Chicken Thigh is a dark meat and Chicken Breast is a white meat which means they have very different flavors
If you want a more chicken flavor, use thigh
If you want the flavor to be a bit milder use breast
My guy, are you saying the best schnitzel in the world is less good than a simple roasted chicken thigh? Maybe we need some extra conditions here 😂
@@ShaneCreightonYoungthe best schnitzel in the world is made with beef, but I got you
Nah nothing beats a sous vide chicken supreme that you pan sear to get crispy skin. Best chicken ever
True
If you’re wondering what that contraption he uses in slow boil process:
KitchenBoss Sous Vide Machine.
I think people would love velveted chicken more than anything if they try it. They might not like doing the process for the best meat quality tho
Senpai please let me out, I cant keep butching canadian wagu in your basement
How else is he going to get the Canadian Wagyu A15 from Target to make videos about?
Hurry the hell up so he can make the Canadian wagyu video
I’ve had different meats cooked sous vide before and they were awesome, but I would never get a setup at home for regularly cooking, I’d just be worried long term about the plastics in the food. We’ve already got way to many micro plastics and forever chemicals in everything. I wouldn’t want to just straight up slow cook plastic into my food. That’s like seeing people use those plastic liners for their slow cookers, that can’t be good. You’re that lazy to just wash it? Stainless steel, cast iron, and glassware for everything I cook and nowadays.
Just steam the chicken instead with a little bit of water.
Never thought about low and slow in the oven before for Chicken breast
yeah fr. chicken thighs are a straight upgrade w their fat content, they hold onto moisture way better, way more flavorful, takes in seasoning better. use chicken thigh for your ramen or your curry or your tacos or your roast chicken, youll thank me later man trust
for ramen don't use chicken breast as a topping but use it for the broth, as in throw a whole chicken (without the thighs so you can eat them in something else) into a pot with water.
chicken breast is better than chicken thigh at giving flavor to a broth
@@Temulgeh they both work in a broth.
@@tanikokishimoto1604 breast gives better taste than thigh for broths. ofc you also need the carcass and the wings if you're going for collagen. sure you can use the thighs in the broth as well but tbh they're better eaten on their own
@@Temulgeh when making a broth you are harvesting the fat, collagen, etc. The breast has the least of these things compared to the other meats, by weight. By definition you need to waste more to make the same product. But at least then you aren't eating chicken breast, so there's a win.
@@Nathan-dt2tu you want fat, collagen but also flavor. wings give a good amount of fat and collagen but not that much flavor, carcass gives good collagen and some flavor from the meat that's stuck to it. breast gives good flavor. it's a fun experiment you can try, making three separate broths using these parts, ofc using similar water:chicken ratios (usually somewhere between 2:1 and 1:1)
I worked in many restaurants and it’s coming straight out the bag hit with a little cooking base then on the grill. Now personal chefs and really high end spots that you gotta book reservations they will have a prep cook prepping the protein everyday for lunch or dinner service,but restaurant chains nope the guy who sell gas on the side grilling your shit
The real secret is practice. If you barely cook chicken because you think you hate it, you just need to do it more while making adjustments.
Also you really don’t need to do something silly like flip the chicken 6 times. As long as you marinated it, it won’t come out dry unless you overcooked it. The more you mess with your cooking, the less consistent it will be. It’s why burgers generally taste better if you just let them cook at the right temperature with one flip.
i have never witnessed so many beginner chicken tips crammed into one video. Bravo.
I usually throw mine in a smoking hot pan to get a crust on the outside before throwing it in an air fryer for 10-15 minutes.
What's the heat source under that pan? Looks interesting. 😮
It is incredibly hot. The cast iron pan is and stays incredibly hot coming fresh off the stove. Works better, the heavier it is.
Bluetooth burner
It's an ancient Mayan cooking tool. You place it outside in direct sunlight all day as the sun starts to set you bring it in and flip it 3 times to activate. It will produce enough heat to make a cast iron skillet as hot as say your stove on high for 5 to 7 minutes right before you remove it and place it in front of the camera you are filming your TH-cam videos with.
The thing he places the pan on is a "trivet", it isn't a heat source. It's used to keep hot skillets from burning your table.
Seems like he installed his camera next to the table because of better light for filming.
He does the cooking on his stove and then he moves the pan to the camera.
If you never experienced that everything sizzles for several minutes after you put the pan from the stove you obviously are a total beginner.
I had chicken breast once and my colon texted me asking wtf
Preheat oven to 400. Rub chicken breasts with olive oil, garlic salt, parsley flakes, paprika, salt and pepper generously on all sides then put them on a thin baking sheet uncovered til they temp at 165° which took me just under 20 minutes.
Pulling at 165F is too late. Pull at 158-160… it will get to 165F after you pull it
@@EM-cz4rd it got about 170 or so and was still the juiciest, tastiest chicken I'd ever had.
When cooking thicker meat we must understand that when we go blow the FDA recommended temperature, we need to add time and liquid into the cooking process. The most accurate way to have a cooking temperature over a long period of time is not only knowing your instrument, but understanding the different methodologies. S with the sous vide method, or The Woodfire grill by ninja, pellet smokers that have accurate temperature thermostatic control with algorithms, convection with accurate temperature, the use of probes and notifications to make sure we are managing the temperatures less accurate devices such as charcoal or other natural fuel. Remembering that convection is hot air blowing so that means you need to baby your food that needs to cook longer at lower temperatures especially things like smoking that includes coating or barking your meat that you were cooking. Or spritzing… trichinosis is almost eradicated in farm raised pigs, but it is still a problem in wild game, so do not reduce temperature even with longer times with wild game why? Because trichinosis is hard to kill unless you are using a way to freeze it so cold but it would be costly unless you lived where it's below zero!
Or you can just cut it in smaller pieces and fry in a pan with lid for as less time as it takes to be raw-pink color. Saves time and energy on all that flipping.
That’s how you dry out your chicken…
In restaurants they're cooking their chicken to an internal temperature of, at least, 165°F for a minimum of 15 seconds because that's literally the law 😂. At least here in the US, it's enforced by state and federal regulatory agencies to prevent instances and outbreaks of foodborne illnesses. Ground beef is 155°F, veal/fish/shell eggs to be served immediately/shellfish/pork is 145°F, poultry/stuffed fish/stuffed shellfish is 165°F.
Lowest for ground beef is 145, and for whole meats to include pork and beef is 130.
@@djsvrlaivwfofjwould restaurant-grinded beef count as whole beef according to regulation?
@@djsvrlaivwfofj So what? It's illegal for you to be served a rare steak?
165°F is the quick kill temp, but bacteria die off begins more than 20°F lower than that. It's a time/heat relationship, longer time requires a lower minimum temp to be safe. So most of the time aiming for holding temp over the quick kill temp is just going to end up with an overcooked product in the name of paranoia
@@Nathan-dt2tu Not illegal cus the menus always have a warning saying eating undercooked meat can kill u
I've been brining chicken breasts for the last year or so. Absolute game changer. I can't be bothered with sous vide but air frying works pretty well with the help of a meat thermometer to ensure you don't over cook
Also, restaurants use things like MSG in their seasoning, which is a flavor enhancer.
Acid does not tenderize the meat. It penetrates the outermost layer, leaving behind flavourings you put in the marinade. It also chemically cooks the meat if you leave it in too long.
Alkaline brines do indeed tenderize it, but the acid you put in is orders of magnitude stronger than the alkalinity of table salt.
At least the temperature you provided is correct, unlike the rest.
Always the best tips. Entertaining at the same time. Thank you.
Where did you get that bowl, it’s beautiful
All great tips. Thanks, I definitely appreciated the tips on how to make a brine. This is something I've never done before.
Great short! Solid tips and information, and the chicken thighs at the end is golden!
I use boneless chicken thighs from basically everything except chicken parmigiana and a few other exceptions.. it's also cheaper.
Best thanksgiving turkey I ever has was one that was brined overnight (maybe longer? It was a few years back) in a giant bucket. Absolutely amazing.
I've never seen a restaurant marinade something unless that's part of prep for the next day and that's very rare the chicken tastes better because of simple seasoning and proper cooking technique
That makes so much sense why it's so tender
"Why does Chicken in restaurants taste better? It's because they season it."
Goodness, thank you for the pro tips! Love it!
My man, where can I acquire that trivet!? I want one, it's so beautiful
Acid does not tenderize meat... it breaks down proteins in a way that makes the overall result a tough stringy texture, most noticeable in chicken or tough cuts of beef.
The microplastics with the souvee really hit different tho.
I cook my brined (seasoned and vacuum bagged overnight) chicken breast in a skillet on medium-high for 5 minutes, and then flip it, reduce the heat and cook for 4 minutes, then into a 225 degree oven for 10-15 minutes. Super juicy inside and a good sear on the outside. My kids love it, especially over buttered rice.
restaurants also used a ladle full of seed oil with fake butter flavor, or deep fry it
Packed with great info, tight video! Thanks and congrats!
Please use both F and C when specifying temperatures.
I prefer how they do it in Spain. They flatten the chicken breast down by just hammering it and frying it quickly. Most restaurants have it on a set menu so it's cheap.
that chicken is unseasoned af
The best part of the chicken is the legs. The legs are the main part of the bird that does the most work so retains moisture better and has more flavour. Breast is best roasted on the bone for tenderness
Please what his that hot plate thing that you cook on. I’ve never seen it before and I’m obsessed
Flip every 30 seconds….JUST LIKE A STEAK!!! WHAT!!!
Funny how presenting actual food science ends with the notion "skip bro science, buy thighs".
I started salivating when the searing started lol
That's amazing dude, Ur like a Chicken Scientist, init...!!!😄✔️💯👊
I like to cook it in a slow cooker or instant pot. Low effort and tastes amazing, pulls apart very easily
Or you can butterfly it, batter it with seasoned flour and eggs, and shallow fry it into a delicious steak with a tebder inside and crispy batter outside
If you make shredded breast you can cook at higher temp initially and recook with sauce after shredding for using on tacos and sandwiches if you don't have oven safe pans
Ribeye or NY strip steak in cast iron pan 4-5 min per side in coconut oil, basted w butter.
That tastes way better and far easier than whatever sooeeeeee is or complex oven temp algorithms.
I’ve done that at home to trust me many times and you did a good job and there you go😂
The inside of that chicken is brighter than my future
I like reverse searing. Put in oven first, then take out and sear for a bit on each side
I like to marinate chicken in oil and a melted half block of butter + salt n other spices
It's really tender after u leave it for a few hours n then bake
I'll defo try doing it in water one day tho
Making chicken breast is a fine art. That's why I normally get deboned thighs.
eh, im not the biggest fan of lemon, which is why my go-to is sulphuric acid
Unpopular opinion. Rosemary isn't good. There are very few things it belongs in. Definitely not just a "throw it on everything" ingredient. Definitely doesn't belong on a steak, for example.
Nice video but have you ever tried to put it on an electric grill and grill both from top and bottom at once? Achieves pretty much the same effect with half the hassle
An oven is something where you put food INTO, that's a pan you're describing.
Dude when I first discovered thighs because I was shopping on a budget it became so clear to me how much easier it is not not fuck up thighs. A bad breast sucks and is easy to accidentally make, but thighs are nigh fool proof.
Slice it down the middle length wise like a butterfly. Tenderize it a bit with a mallet, not too much. Grill those bad boys up and it basically tastes as good as thighs.
I love this guy
issues is that if you're cooking a week worth of meal. this makes the meat worst if the chicken has been in the fridge for a while.
I can assure you all regular restaurants are not flipping chicken breasts every thirty seconds
i started cooking chicken breast in my air fryer at 350 for 10 minutes each side (20 minutes total) and haven’t looked back since
Ive literally it tasted a restaurant i like.more than my own cooking
Bro went hard V on the vinegar.
I was wondering if anyone else heard it? I had to replay it a few times to make sure I heard what I heard. But I love Bros content
I never understood why chefs find chicken boring and avoid putting it on menus. It's a great vessel for whatever flavors you come up with and people love it.
Stick it in an oven bag with all the garnish and mixings, it will taste better, save prep time and save you much needed headache
rabbits are a sign of fertility and spring is when the Earth is rebirthing and most fertility, it grows the most.
Easter is the mark of Spring starting.
Season then oven 425 for about 20 minutes. Perfect and juicy.
You can also sear and then braise your chicken. That's what I was trained to do at the place I work at.
Fun fact alcohol enzymes also break down and tenderorize meat, i throw a splash of tequila in with most marinades and have had some great success
finally someone who gives me an actual proportion for brine!
Flip every 30 seconds like a steak!? LOOOOL
U just need to season it well, add some aromatics, cooking it high temp, a little bit of butter and you will have amazing chicken even if u dont do the marinade :)
I don't think it tastes better in restaurants. I actually think in restaurants it's fairly often too dry or smoky for some reason.