Never Eat a Dry, Boring Chicken Breast Again | What's Eating Dan?
ฝัง
- เผยแพร่เมื่อ 6 เม.ย. 2023
- Dan shows you failproof ways to cook boneless chicken breasts to achieve flavorful, moist, and tender meat-every time.
Browse all What's Eating Dan? recipes: cooks.io/3mgU5uH
Get our Pan-Seared Chicken Breasts: cooks.io/414ELQD
Get our Grilled Chicken Breasts recipe: cooks.io/3nPXbGn
Get our Sous Vide Poached Chicken recipe: cooks.io/3UgPDZh
Get our Vietnamese-Style Caramel Chicken recipe: cooks.io/3UhbsIm
Get our Warm Tomato-Ginger Vinaigrette recipe: cooks.io/3zFftwA
FSIS Cooking Guideline for Meat and Poultry Products: bit.ly/3Mkw80b
Buy our winning chefs knife: cooks.io/3tQ9mDh
Buy our winning chefs knife in the ATK Shop: bit.ly/3Za51Il
Buy our winning wok: bit.ly/3uZzprD
Buy our winning non-stick skillet: bit.ly/3HCO97u
Buy our winning stainless skillet: cooks.io/2D1JWbN
Buy our winning carbon steel fry pan: cooks.io/3C07yMy
Buy our winning cast iron: bit.ly/3xfWAPT
Buy our winning tongs: cooks.io/3Bx35Rt
Buy our winning nonstick-safe spatula: cooks.io/3xHTjcM
Buy our winning wood cutting board: cooks.io/2HZ4oOc
Buy our winning glass baking dish: cooks.io/3BRMqa2
Buy our winning whisk: cooks.io/3QA6RPh
Follow Dan on Instagram: / testcook
Follow Dan on Twitter: / testcook
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
cooksillustrated.com
/ cooksillustrated
/ testkitchen
/ cooksillustrated
/ testkitchen
![[Full Episode] MasterChef Junior Thailand มาสเตอร์เชฟ จูเนียร์ ประเทศไทย Season 3 Episode 1](http://i.ytimg.com/vi/Qs5zdBqLn_8/mqdefault.jpg)
Thanks for watching, everyone! Looking forward to your chicken fight answers. And I'm also curious what method from this video appeals to you most? Which will you/do you use.
the baking soda technique is cool as i've seen it used really before in other recipes. the low oven reverse sear sounds especially awesome though
I'd like your take on whether wings are white or dark meat. I've seen both in research. Seems wings do a lot of work and would therefore be dark meat, and they do seem to handle longer cooking times, so I think they act and taste more like dark meat. But Buffalo Wild Wings says their 'Boneless chicken wings' are white meat. What's up with that? Thanks for your knowledge drops!
Want to try making the fish sauce + ginger chicken sometime
I usually sous vide then brown in a ripping hot skillet. I need to try the reverse sear oven method. This is a great video!
I usually brine my chicken breasts, but I'll try dry salting. Not sure if there's a difference
Dan and Lan need their own channel. Their in-depth guides are in a league of their own.
No. Doubt.
yes please. i booarked both their playlists, recommend you do that
Yes the yawn league
Thank you Dan for always keep us ‘abreast’ of the latest cooking tips…
It took a lot of pluck to tackle cooking chicken breasts properly
I’ll be crowing about this video to friends and family.
@@donnacreamer4123 can't wait to see what Dan hatches up next. His recipes are so clutch
Thank you, thank you! I love having the science of cooking explained.
Yet again, Dan the man hits it out of the park - great tips all!
Thanks! Great information delivered clearly and happily! Keep it up.
Just like These tips, Dan is never dry or boring. Love your videos.
LOVE, LOVE, LOVE Dan's videos!!!!
Definitely need to try these techniques. Thanks Dan!
Great video. Absolutely love the in depth scientific explanations!!
Great video and interesting techniques!
A huge thanks for the links as I was taking notes but not fast enough. Looking forward to trying your suggestions. Cheers
I use the baking soda and brining methods all the time. Always comes out perfect. Thanks for all these other ideas too!
Fabulous cooking lesson!
Superb video. Excellent presentation and excellent writing.
I would challenge the giga-chicken in hopes of hosting a feast with the spoils (and lots of materials to practice new recipes with).
Sous vide is consistent and simple, which I like! Going to try the butter+flour+... coating for my next sear, but I intend to try all of these techniques. Thank you!
Love your episodes, I always learn something!
Excellent!!! Thank you!!
Excellent as usual!!
Thanks for all the good advice Dan
This is awesome, Dan. Thanks!
As to the sizing of chicken vs horses, Sir Robin ran away!
Another EXCELLENT video, ATK! I learned so much. Thank you!
The ATK podcast “Proof” is really great if you like culinary science and stories behind foods around the world. It’s one of my all time favorite podcasts.
One of the best episodes ever! Not because subject matter but delivery of the experience 😊 👍 thanks,!
Ran across this by accident. Dan's segments on ATK always fascinated me. I can't wait to watch all the episodes I've missed. These videos are priceless. I was always jealous that Dan remained so thin being around all that food. I didn't remain thin...at least you're showing a little S&P in the hair, and I'm reassured your not a Bot. Keep up the great work!
And honor your parents. As I've gotten older I've realized that I am their child and I relish that.
Chef, this video is simply a jewel of learning. Thank you and the ATK team.
Your videos are always so informative and so entertaining !!!
I tried the "low oven, pan-seared" method tonight. These were ssoo good! The flavor and texture was great. I have a sous vide and love it, but this method rivals even that in terms of a hot cooking method (I love sous vide for chicken I will use in cold applications). If you get a chance, try the low oven, pan-seared method. Note: Three minutes per side was perfect for my electric coil stove when it came to the searing portion.
Great to hear!
Can you tell me what the ingredient measurements in that butter slather? How much butter, flour & corn starch? I cannot see the recipe on line without joining the ATK
Dan...you the chef man! This will help me deal with what's in the supermarket chicken offerings..😕
Great presentation. I'm not a foody but your video gives insight into why it's a thing!
Great tips!
I learn so much from your videos and I just love your style❤️
Excellent video with great advice on how to get simple chicken breast cooked right.
I have just found this channel and am very impressed with the What's Eating Dan episodes. I have already shared the temp info with a friend. You asked for other topics. I have the same "dry" problem with pork, especially pork chops. Please do an episode on pork chops like this chicken breast. Thanks
Definitely going to try the sear at the end, thanks Dan! No wonder my favorite recipe is thighs right now...Love a lemon-wine-caper braise on those.
How much of the butter, baking soda, pepper, and corn starch for the searing?
Thanks ❤
Tried it tonight - worked beautifully. I was watching the video after I put the chicken breasts in the oven at 350°F. I just temped them and took them out sooner, 155 or a tad more. Really makes a big difference.
Thanks, Dan, for that great information about chicken!
My husband always makes it dry.
I will try the low oven pan seared one first!
You are too cute❤ and it's never too late to say thank you to your parents 😊
This is probably top 5 best content I've ever seen on the webs.
Dan is the reason i am hooked to this channel. There is some thing about a geek explaining why things are what they are.
You looked so happy hugging your chicken dishes Dan! I can't wait to try these tips.
I agree. I thought he was going to say “The best thing about all these chicken dishes, is that they are ALL MINE!”
So clukin' informative
Hi Dan, Can you please give us the measurements for the butter, flour, and cornstarch, for the reverse sear chicken and also for the Lemon and chive pan sauce? Thanks
The link to all the recipes is in the description
Thanks for giving us some good brining ratios.
Love your recipes an advice
Thank you for the science!
Thank you thank you thank you!
I love Dan’s videos
You are teaching me so much.
good job!
Thanks for this video. My hubby doesn't like dark meat but has had to stop eating chicken breasts due to dentures. I'm going to try these methods to hopefully make them more tender.
Okay, that was not the video to watch while I’m fasting 😂. Thanks Dan. Can’t wait to try these techniques.
I love your scientific and approachable way of cooking!
You are the best Dan!!! You should have your own channel
A great video. And I fell in love with Dan 🥰
Thanks, Dan, for these useful tips! Now I know the secrets to the juicy tender chicken breasts sold at 7-Eleven in Thailand. Sending you and the ATK team so many thanks, and wishing the Academy Awards Committee had given you an Oscar for Best Actor.
XXX
I needed this today Dan, just a little brightness in a rather dark time. Thanks love the videos!
Wow Dan just made the third variation and WOW! So good, love the simple process. I topped it off of a sauté of scallions lemon avo oil and layered on top. So refreshing of a dish. Ty. Love to know the ratio of butter flour cornstarch btw I subbed arrowroot flour instead of cornstarch and worked nicely.
Butter: 2T; Flour: 1T; Cornstarch: 1tsp; Pepper: 1/2tsp
@@gregg48 thanks Greg!
@@gregg48 thank you!!!
Can I combine the baking soda and brining methods?
Dan is the best!
So good!
I especially liked the conversation bit at the end. I think a horse sized chicken would be terrifying but you could probably redirect it's rath quite easy or tame it enough to exit the fight if needed. I'm afraid if encountered a hundred chicken sized horses I would just try to make pets out them, perhaps train hamsters to ride them.
Thanks for the video! Very very good information! I tried out the flour/cornstarch/butter mixture but I found the end texture felt a bit "gummy", it got really nice colour, but the crispness was missing a bit. Did I mess up my ratios maybe? The initial cook in the oven at 275 for 30 min worked to the exact temperature of your video. The end result was a perfectly juicy chicken breast.
Thanks, Dan.
Great clip. ✌😊
I will try the chemical technique. Thank you for this video it was fun and informative.
Please don’t go away I enjoy your videos
Thank you
Great episode. You still haven't thanked your poor, neglected parents.
That's funny
Your humour is black.
Awesome video! 👍
LOVE DAN!
Chicken breast seasoning tip: gochugaru is a type of korean chili flakes that do SO WELL when they're lightly toasted. It's a weird combo, but I love salt, gochugaru, a tiny bit of sichuan pepper, untoasted sesame seeds, and fennel seeds. It's like sweet italian sausage and gochujang had a baby.
That sounds dank as hell my guy
I *finally* bought a sous vide wand because of ATK’s suggestion & my desire to cook boneless, skinless chicken breast in batches that I actually want to eat.
Thank you! You’ve saved my dinner making life! 👍🏾
Try 140/2
Thank you goed video
Fab and your face at the end of the segment is like Master Face, priceless.
More Sam cooking and technique videos. Her smile slays me.
My mouth is watering 😋
May we get the recipe please?👀 😁 This cute little dish looks so good 😋
It’s in the description
So, what the science is saying is we need to make tiny bench press machines for chickens to use. 😉
I plan on trying your approach this week and I'm looking forward to it. So far the only method I have that seemed to preserve moisture is egg and breadcrumb (and not over cooking that). I think the baking soda will be my first try. Thanks Dan!
for wet brine, is that TABLE salt or KOSHER salt?
I've never heard of sous vide before. Do you buy that thing? I'm really interested in trying it.
Dan, you know my pain. How I have suffered with dry overcooked chicken. This the conversation I have been waiting for.
Lol am totally listening to this in the car and I’m buckled up!
The low oven reverse sear (Pan-seared Chicken breast recipe) is KILLER. I love the flavor of the browned butter you get in the crust....plus love that I can transfer the raw chicken directly from the grocery store packaging into the baking dish - no need to worry about getting raw chicken all over a separate cutting board.
Great info and education Dan. Please keep use educated so we can continue to eat healthy good tasting food.
can't answer I'm laughing LOL -- loved this
dr deb here, love this video, dan! i don’t fight people and certainly not animals, but i do find the idea of a huge chicken way more terrifying than the thought of a herd of tiny horses. I’ll invite them over for some juicy chicken dinner!💙💙
Can you brine and use baking soda at the same time? Like add baking soda to the brine?
An easy way to get a good sear on Sous Vide chicken or other protein needing some Maillard reaction love is to sandwich it between the griddle plates of a panini press or Griddler waffle iron after brushing the meat with a high temp flavorless oil like safflower oil. I'll throw the meat into the fridge between the cooking and the sear to further minimize the chance of overcooking.
You'd have to be insane to want to take on a seven foot tall chicken that weighed north of a thousand pounds. I'd take my chances with a bunch of mini-horses all day long.
I recently pan-fried boneless pork chops and they turned out dry. I’m guessing these tips would help there too. Will be testing them. Thank you!
Sous vide 👍
I have HATED chicken breasts all my life and was never able to make one taste palatable to me. Your video has changed that. I am now on my second meal made of perfectly tender and juicy chicken breast. Life changing!
For the brine - is that 3T of salt regular or kosher?
"Buckle up?! Wait a minute, are you watching this in the car? That's so weird." I feel personally attacked! 😆 I have pulled up and played the What's Eating Dan playlist many times while on the road! And yes, with my phone safely in the back seat 😉
Does browning under the broiler ever work, after foil wrapped low-temp roasting? And barbecue sauce, when and how is it best added?
What temp should my 5 ply stainless steel skillet be before I add my boneless skinless chicken breast? 250 like the oven?
You didn't mention butterflying the chicken breasts to make them one even thickness. That way, the ends don't overcook while waiting for the thick centers to reach a safe temperature.
Great content here.
Great video with a lot of good tips, but it’s missing the easiest one. The reason it’s so tricky to cook chicken breasts has a lot to do with their thickness. Slice them into cutlets and it’s super simple to get them nicely browned and to the right temp on the stovetop.
I ran into this just last night - the chicken breast was so thick that brining, dry rub, etc. didn’t penetrate very far. I should’ve done what you said and cut it down.
So juicy, so flavorful. Dan, you make science and cooking fun!
dan's my spirit animal