thanks for giving such important tips ... yesterday i cooked according to your tips and chicken was too juicy and yummy . actually i wanted such kind of video which helps people for cook better. thank you very much cook it out.. now i want to know some mutton curry cooking tips.and some another non veg cooking tips..waiting for next video,...
I m super impressed by myself to know that I have been following these methods accidentally for last few years. I store chicken breasts for 2 days in the refrigerator, thaw, marinate .....it is easy to use when required. 1 tip for my friends for juicy chicken: Add 1 tspn oil to the chicken along with any spices during marinating. The chicken turns out soft
Thank you! Another hack I found useful is adding warm/ hot water instead of room temperature water when making a curry. This makes sure that the temperature of the chicken doesn't change midway and gives tender pieces.
This video should be viraled. Need to be watched by mom. She thinks chicken must be cooked for long time. She always feed us chewy threads of chicken! Subscribed!!
Here in USA except Indian stores, you hardly get chicken mixed or curry cut. All parts are separated and sold in American stores. I always marinate chicken overnight and then cook it, it tastes awesome and also cooks faster. Nice video.
Every time I make a curry I ended up over cooking the boneless chicken pieces. And I wondered how to retain its moisture , it's tenderness.... But then today I was so determined to make it right and I searched for some good video which could able to help me. And yours was the first video I watched and am not going to watch any other video for this. Am sticking to yours. You explained it in the bestest way possible... Thank you so much❤️
You , sir is brilliant ! Never before Indian or foreign chefs ever explained these finite points . Excellent presentation . Congrats ! GOD BLESS ! Even chicken should be happy about your tips because they are more enjoyed by people . Their destiny is full filled . ☺
Actually, now that I think about it, I do have tender chicken breast meat whenever I go camping. I never understood why, but thanks to you I now know it is because I slice the meat, put it in marinade and freeze it. Then I let it get up to room temp before grilling or putting it in a curry. Thanks so much for explaining it so clearly...
Thx for the valuable Tips. I have some comments: I wished to watch this more than once to help remember the messages. It was difficult to find this video again. Here is my short cut: Google "Cook it out Tender Chicken" Here are my notes: #1. Allow the chicken to warm to room temp before cooking. #2. Different Parts require different dispositions A. Breast cook quickly B. Carcass is used for Stock or Soup. C. Legs & Wings cook low and slow. They must reach an internal temp of 75 C =167 F. #3. Marinate in an acidic medium Vinegar etc. Marinate with spices Ginger & Garlic mentioned. Marinate 6 - 12 H #4. after cooking allow the meat to REST 10 -15 minutes. Thx Again, I can't wait to try these helpful tips. K of PA ***
Best video ever. Recipes are great and all but knowing a recipe doesn't mean you've learned anything - you've just memorized the results of what someone else learned from experience. This teaches knowledge. Instant sub. Explanations are amazing, doing things without knowing why locks a learning chef from making their own food.
Always wondered why the chicken breast in a curry was rubbery. Thank you for the details. Happened to come across your video, and “yes” I did subscribe.
You offer so many great tips! Thank you for giving me great ideas on how to cook. Since I first stumbled upon your video on how to roast peanuts and make peanut butter, I have been hooked. I did not realize the extra care I should take when cooking chicken. I often use a bit of acid to tenderize my meat, so I put a little vinegar in the pot after I have seared whatever meat I am cooking.
Hi Cook it Out, Your channel is what cooking channels should be like. I have consumed loads of videos on TH-cam but I rarely comment. More power to you man!
Thank you for these very very important tips.... I cooked chicken using your tips and first time I'm so happy that having delicious dish .... Loved it ❤️
⭐⭐⭐⭐⭐ Solid info hai yaara. You explained the science and logic behind cooking in a simple way and it will be invaluable for new-to-cooking cooks like me. Request more videos about the science/ chemistry involved in cooking.
Too good very helpful tips..want to make more juicy chicken so add 4/5 spoon mustard oil and refrigerate atleast 4 hours..make sure curd and lemon juice proportion is good enough to enhance ur taste,with garam masala n other spices add little amchur powder,that gives additional flavour 😊
Was searching for this query since long back...also done lot of futile experiments.....u explained it scientifically... Sincere Thank u....Subscribed bro
I asked google to share an apt video with me. This Was the third recommendation. I just clicked on it. Thanks For the prized info. Had no idea. M glad im here. I was wondering why my fresh chicken was so bad.
Have been cooking since a while and I cook good as well. But never ever I thought of getting into such details. Amazing information and makes sense why sometimes I used to get hard chicken or breasts overcooked etc. I really like the information Thanks for sharing.
The way you explained the tips is really woww!! But the thing is we buy chicken only when we wish to cook nd cook it immediately... We don't prefer storing chicken a day before or refrigerate it for half a day... We just bring nd cook.. But wt you explained was awesome ....I'll try them someday... ❤️
I knew the refrigeration part but did not know why.. now I know.. thanks dude, and it was a fantastic video, very very useful, specially about the various parts and their cooking styles, awesome, thanks again
I saw your video for the first time. I have to appreciate that you shared all the experinces that I had in my way of cooking chicken and is being in a way , the experience of cooking chicken by me , validated by you in every word. Appreciate you for being so honest and sharing the knowledge you have. There is one thing that I can share with you and you can try it for experience and that is if you marinate the whole chicken in any acidic marinate and leave it in fridge for around 8 hrs, you can treat and cook the whole chicken as you cook the breast peice and then rest it for 15 min. Feel free to correct me. Appreciate your view and informative video. Thanks
Wow... makes so much sense. I’ve been cooking since around 3 years. Always end up with hard and fibrous breast pieces. I am gonna try these tips tomorrow. Cheers sir!
Absolutely right! I always do it the same way, after removing the stock from the carcass I remove the chicken meat from it and use it for sandwiches or fried rice....
so far the best tips to keep my chicken juicy. Your explanation is simple and easy to understand, compared to most tips I found on the internet that requires me to cook chicken with milk (not that I dislike it, but I prefer to have milk with cereal, not chicken breasts) I fried breaded chicken breasts few days ago and it was too dry because the chicken was too cold, and I was on a hurry. The next time I cook chicken, I'll make sure to remember these tipz 👍🏻
Thanks for all 3 tips... Just one doubt.. in first tipe.. should we put it under freezer part of the fridge or just refrigerate..can you answer please?
Best tenderizer is green papaya paste (1tea spoon for 1 kg of meat) bit don't keep the chicken marinated more than 1.5 hrs. Keep it in the fridge for 1 hr and let it come to room temperature for 30 mnts and then you can cook it. This is how most of the restaurants do.
Awesome explanation..... I have experienced few of these things while cooking... However you have put it in a beautiful way which made me understand it perfectly.
always had the problem as you described , after taking lot of effort yet my cooking had no comments but thanks to you for such wonderful tips, god bless you
Hi. Great video, in-depth explaination. Thank you. I want one help of your. I have never been able to have juicy and TENDER mutton. Please suggest what part of mutton should we buy and how to process and cook. Thank you in anticipation. God bless.
Actually aftr attending ur chem classes and just watching this now fr relaxation..simply woww..such an admiring teacher and a wonderful human being ..thank u so much sir for being a great part in our life..and they way u handle things in life is just cool..😎😎
Woww...,thanks a lot for all this information...I’ve always wanted somebody to explain to me the whys of everything in cooking..you do just that...rather than just give instructions on how to cook a particular thing... glad I found your channel...do come up with more videos...you’re awesome!!!
U explained it very well saw many vedios about this , this vedio is the best for Indian foodies. Kindly give info about using papaya n pineapple as tenderizing agent and how to deal with tenderizing agents if using chicken for gravy
While cooking any kind of chicken curry or say butter chicken, should i separate leg pieces and breast pieces every time?? Or is there any other way to cook them together. I remember that my uncle used to cook all the pieces together and it turned out juicy and tender every single time. I wonder HOWWWWW??
thanks for giving such important tips ... yesterday i cooked according to your tips and chicken was too juicy and yummy . actually i wanted such kind of video which helps people for cook better. thank you very much cook it out.. now i want to know some mutton curry cooking tips.and some another non veg cooking tips..waiting for next video,...
Correct
exactly
for mutton pressure cooking is best
👍
Thanks so much..v helpful during lockdown
the way he speaks about chicken makes my mouth watery everytime.
Same here, idk why though
I m super impressed by myself to know that I have been following these methods accidentally for last few years. I store chicken breasts for 2 days in the refrigerator, thaw, marinate .....it is easy to use when required. 1 tip for my friends for juicy chicken: Add 1 tspn oil to the chicken along with any spices during marinating. The chicken turns out soft
Thank you! Another hack I found useful is adding warm/ hot water instead of room temperature water when making a curry. This makes sure that the temperature of the chicken doesn't change midway and gives tender pieces.
This video should be viraled. Need to be watched by mom. She thinks chicken must be cooked for long time. She always feed us chewy threads of chicken!
Subscribed!!
Lol
Same here.
Hahaha indeed
"Chewy threads of chicken"....the way u named it lolol... 😂😂😂
Here in USA except Indian stores, you hardly get chicken mixed or curry cut. All parts are separated and sold in American stores. I always marinate chicken overnight and then cook it, it tastes awesome and also cooks faster. Nice video.
Every time I make a curry I ended up over cooking the boneless chicken pieces. And I wondered how to retain its moisture , it's tenderness.... But then today I was so determined to make it right and I searched for some good video which could able to help me. And yours was the first video I watched and am not going to watch any other video for this. Am sticking to yours. You explained it in the bestest way possible... Thank you so much❤️
You , sir is brilliant ! Never before Indian or foreign chefs ever explained these finite points . Excellent presentation . Congrats ! GOD BLESS ! Even chicken should be happy about your tips because they are more enjoyed by people . Their destiny is full filled . ☺
He is a chemistry teacher
His gestures and interactive hand movements tells us that he is a pro!
Nñ
Actually, now that I think about it, I do have tender chicken breast meat whenever I go camping. I never understood why, but thanks to you I now know it is because I slice the meat, put it in marinade and freeze it. Then I let it get up to room temp before grilling or putting it in a curry. Thanks so much for explaining it so clearly...
Thx for the valuable Tips. I have some comments: I wished to watch this more than once to help remember the messages. It was difficult to find this video again. Here is my short cut: Google "Cook it out Tender Chicken" Here are my notes:
#1. Allow the chicken to warm to room temp before cooking.
#2. Different Parts require different dispositions A. Breast cook quickly B. Carcass is used for Stock or Soup. C. Legs & Wings cook low and slow. They must reach an internal temp of 75 C =167 F.
#3. Marinate in an acidic medium Vinegar etc. Marinate with spices Ginger & Garlic mentioned. Marinate 6 - 12 H
#4. after cooking allow the meat to REST 10 -15 minutes.
Thx Again, I can't wait to try these helpful tips.
K of PA
***
Best video ever. Recipes are great and all but knowing a recipe doesn't mean you've learned anything - you've just memorized the results of what someone else learned from experience. This teaches knowledge. Instant sub. Explanations are amazing, doing things without knowing why locks a learning chef from making their own food.
Thanks bro! You have no idea how helpful this is for amateur folks like me who are just starting out on cooking regularly. Thank you so much!
Always wondered why the chicken breast in a curry was rubbery.
Thank you for the details.
Happened to come across your video, and “yes” I did subscribe.
So whats yo do now can you tell me your procedures too
You offer so many great tips! Thank you for giving me great ideas on how to cook. Since I first stumbled upon your video on how to roast peanuts and make peanut butter, I have been hooked. I did not realize the extra care I should take when cooking chicken. I often use a bit of acid to tenderize my meat, so I put a little vinegar in the pot after I have seared whatever meat I am cooking.
Congrats for the 300 subscribers!! Yayy! (Looks down & sees 150K subscribers)
Nice knowledge of thermodynamics!! With cooking skills
Thank you! I will need to watch this more than once to collect all the points with the logic / theory behind the different steps. K of PA : - )
Hi Cook it Out,
Your channel is what cooking channels should be like.
I have consumed loads of videos on TH-cam but I rarely comment.
More power to you man!
You must be a chef....very detailed very good
Bang on about different pieces of the chicken having different cooking times
Very useful tips and the best part is logic behind every point.. I use ur tips and the chicken I cook always comes out perfect.. Thanks a lot.. 😊
M myself a chef 22 and really liked the way u explained everything n made it look quite simple! Keep up the good work!!👍
From 300 to 133K wow :) Many congratulations!
Thank you for these very very important tips.... I cooked chicken using your tips and first time I'm so happy that having delicious dish .... Loved it ❤️
⭐⭐⭐⭐⭐
Solid info hai yaara. You explained the science and logic behind cooking in a simple way and it will be invaluable for new-to-cooking cooks like me. Request more videos about the science/ chemistry involved in cooking.
Too good very helpful tips..want to make more juicy chicken so add 4/5 spoon mustard oil and refrigerate atleast 4 hours..make sure curd and lemon juice proportion is good enough to enhance ur taste,with garam masala n other spices add little amchur powder,that gives additional flavour 😊
Was searching for this query since long back...also done lot of futile experiments.....u explained it scientifically... Sincere Thank u....Subscribed bro
I've never heard anyone explain this well and also most of it is important tips. Awesome man!
This Video is exactly what I was searching for ❤❤❤❤
I just discovered your videos today, you are awesome. Thank you for such amazing recipes. looking forward to more.
I asked google to share an apt video with me. This Was the third recommendation. I just clicked on it. Thanks For the prized info. Had no idea. M glad im here. I was wondering why my fresh chicken was so bad.
One of the best videos I seen on you tube
Your way of teaching is great, every single word one can understand
Have been cooking since a while and I cook good as well. But never ever I thought of getting into such details. Amazing information and makes sense why sometimes I used to get hard chicken or breasts overcooked etc. I really like the information
Thanks for sharing.
I have been following your 2nd tip for quite some time now, I find it extremely useful. Thank you
The way you explained the tips is really woww!! But the thing is we buy chicken only when we wish to cook nd cook it immediately...
We don't prefer storing chicken a day before or refrigerate it for half a day...
We just bring nd cook..
But wt you explained was awesome ....I'll try them someday... ❤️
I knew the refrigeration part but did not know why.. now I know.. thanks dude, and it was a fantastic video, very very useful, specially about the various parts and their cooking styles, awesome, thanks again
Should we freeze chicken in freezer compartment? How long to keep it
I have seen several Chicken recipe videos, none of the Chefs ever mentioned these important points, Thanks for those great tips
you're doing a brilliant job with this channel :) keep it up
cheers from Australia mate.
I saw your video for the first time. I have to appreciate that you shared all the experinces that I had in my way of cooking chicken and is being in a way , the experience of cooking chicken by me , validated by you in every word. Appreciate you for being so honest and sharing the knowledge you have. There is one thing that I can share with you and you can try it for experience and that is if you marinate the whole chicken in any acidic marinate and leave it in fridge for around 8 hrs, you can treat and cook the whole chicken as you cook the breast peice and then rest it for 15 min. Feel free to correct me. Appreciate your view and informative video. Thanks
The best explanation on why and how to understand cooking chicken!
Sab chefs k baap ho.
I did know a little about what you gave but you completed it with respective solution.
Huge thanks
Kya bakwaas kar rha h bevde
Wow... makes so much sense. I’ve been cooking since around 3 years. Always end up with hard and fibrous breast pieces. I am gonna try these tips tomorrow. Cheers sir!
Did it work ???
@@srpboss77try bringing
Absolutely right!
I always do it the same way, after removing the stock from the carcass I remove the chicken meat from it and use it for sandwiches or fried rice....
so far the best tips to keep my chicken juicy. Your explanation is simple and easy to understand, compared to most tips I found on the internet that requires me to cook chicken with milk (not that I dislike it, but I prefer to have milk with cereal, not chicken breasts) I fried breaded chicken breasts few days ago and it was too dry because the chicken was too cold, and I was on a hurry. The next time I cook chicken, I'll make sure to remember these tipz 👍🏻
This was a lot of great information! Liked and subscribed!!
Thanks for all 3 tips... Just one doubt.. in first tipe.. should we put it under freezer part of the fridge or just refrigerate..can you answer please?
I live alone and suck at cooking, your tips really help my cooking skill growth, thanks
Best tenderizer is green papaya paste (1tea spoon for 1 kg of meat) bit don't keep the chicken marinated more than 1.5 hrs. Keep it in the fridge for 1 hr and let it come to room temperature for 30 mnts and then you can cook it. This is how most of the restaurants do.
That was so beautifully explained. Thank you sooo much....just perfect.
I hav tried ur tips.... It's tender and juicy... Thank you
Thanks for these tips 😊
One query....which one is better for chicken.....marinating or brining?
Thankyou for these tips..very useful
Thanks bhai. I will use this. Very knowledgeable information you shared with us thank you very much.
Omg kamal ki tip di h aapne 👌👌🙏
Wow this video is a treasure trove of information..thank you.. can you also make a video on the time it will take approximately for the perfect cook.
Super. I learner from this video my mistakes. Thanks for sharing this info.
Wow. A great video. Thank you for the good tips.
perfecto
Thanks ,you offer so many great and helpful tips .
My chicken teacher,thanks for it,i enjoyed it a lot😊😊😊👍👍👍👍
One question - Should I wash / clean the fresh raw chicken before putting it in to the freezer ?
Thanks for the information
Awesome explanation..... I have experienced few of these things while cooking... However you have put it in a beautiful way which made me understand it perfectly.
Your way to explain is fabulous ....Allah bless you with more....
Great tips,the chicken turned out very yummy, Thank you.!
Thanks a lot…
Just searched “soft chicken”
1st video was yours
Watched it, followed your instructions
And boom 💥
Got perfect soft chicken 🐓
Thank you for the very informative video..thanks a lot ..
always had the problem as you described , after taking lot of effort yet my cooking had no comments but thanks to you for such wonderful tips, god bless you
Hi. Great video, in-depth explaination. Thank you. I want one help of your. I have never been able to have juicy and TENDER mutton. Please suggest what part of mutton should we buy and how to process and cook. Thank you in anticipation. God bless.
Actually aftr attending ur chem classes and just watching this now fr relaxation..simply woww..such an admiring teacher and a wonderful human being ..thank u so much sir for being a great part in our life..and they way u handle things in life is just cool..😎😎
amazing you explained it so good and easy great
Wonderful tips sir. Great.
Woww...,thanks a lot for all this information...I’ve always wanted somebody to explain to me the whys of everything in cooking..you do just that...rather than just give instructions on how to cook a particular thing... glad I found your channel...do come up with more videos...you’re awesome!!!
Thanks for these useful tips bro. You have explained these very professionally. Really appreciated.
Excellent guidance thanks
It’s really very helpful tips for me. Ilike the you explain. I immediately subscribed. Thanks
Amazing method of cooking thank you so much sir
Very very good suggestion. lots of thanks
You rock bro. Thanks for such simplified explanations.
That was a brilliant explanation
Very informative. Tysm ❤
Excellent , and very clear style of talking
Lovely advice
Thanks
Very nice great tips n information
U explained it very well saw many vedios about this , this vedio is the best for Indian foodies. Kindly give info about using papaya n pineapple as tenderizing agent and how to deal with tenderizing agents if using chicken for gravy
Very clearly said..! Thanks so much!!
Awesome ... nicely explained 👍
Thank you so much sir👍🏼 waiting for your new videos
Oh my god... I just looked up how to cook chicken thighs coz my wife hates em rubbery.. you sir are brilliant.. hitting subscribe button..
Thank you for Valuable Information 👌👌🙏😊
Brilliant video, and very valid and well-explained points. Thanks for this.
Liked and subscribed without a thought 👌👌 Extremely useful tips!
Ur tips are really useful
Thanks so much for sharing
I have a one query
Nice and clear explanation
Excellent advice
Good tips, liked it. Well done 👏
Thanks for your tips. Very useful
Thanks for clearing this point,very helpful
While cooking any kind of chicken curry or say butter chicken, should i separate leg pieces and breast pieces every time??
Or is there any other way to cook them together.
I remember that my uncle used to cook all the pieces together and it turned out juicy and tender every single time. I wonder HOWWWWW??