I had to work in the kitchen at a halfway house for one week. Wasn’t taught anything really just had to make enough food never really cooked before that. A couple weeks later I was looking for any job that was hiring and a deli gave me a job because I said I was in a kitchen at a halfway house they didn’t ask how long but they hired me and fired me within a week.
Thank you for this. I was struggling on cutting chicken everytime I cooked dinner with my family. Thank you for making this post From, your number one fan❤
I’ve decided in the past couple months that ima start making my own food rather than ordering these really help me figure out how to cook with whatever I have thanks lol
I'm most familiar with that through seeing it with freezer burned chicken breast. From my experience, it comes from being thawed in transit and then gets re-frozen. Does this sound familiar? It can be difficult to correct, but there are ways. Have you tried a citrus marinade? The acidity sometimes can soften the weathered flesh.
@@DIYGourmet I actually bought chicken breast from the store and cooked it soon as I got home on two different occasions the way that I always do and it happened. Almost feels like a hard raw texture but it’s completely cooked! Makes me want to stay away from chicken! Haha. I read it could be from the companies growing the chicken too quickly.
I've heard this is usually in the organic and open range chicken. The organic feed they give them, puts off this woody type flavor. Marketing tactics of printing organic or open range on a package isn't always what it's cracked up to be. Other than that, all I can say is simply don't buy the brand that tasted woody. Pick another brand.
I try to do this but my cooked chicken breast doesn't come out in strips, more like chunks. The chicken breast that I get from the store doesn't look like the chicken in the video. The breast I usually get seems to be cut differently, and I have a hard time cutting it evenly even though I am cutting against the grain.
Right when i was excited for a more uniform way of slicing breasts into tenders....bro literally cut straight into the "tender" the only part of the breast that is basically already sliced for you. 🤦♂️ that part should be able to be pulled off by hand and at least already has a guide for you to cut. Wowserz.
Fair point, though for fajitas and strips it usually stays and this vid covers a general method. You're right for tenders in taking the actual tenderloin out, so thanks for pointing it out.
Please look closely as there are two ways that a breast can be sliced cross-grain, and this is one of them. I'll make a vid on the other side when I stock up in a few days.
Was never taught how to do anything with meat, and I feel super unequipped and embarrassed to not know some things like this when cooking for my husband. Thank you so much.
I somehow got a job as a sous chef with absolutely no experience at a restaurant. I don't know what I'm doing. These videos really help, thank you.
Way to learn on the fly! I'm happy to help. Let me know if you need any more assistance.
@@DIYGourmet I did this very thing today and I knew how to do it because of you! The head chef said I did a beautiful job of it
HaHaHa! My cooking teachers would be proud then. I am most honored to be that resource for you.
How’s it been going? Been a month since this comment. Curious to know!
I had to work in the kitchen at a halfway house for one week. Wasn’t taught anything really just had to make enough food never really cooked before that. A couple weeks later I was looking for any job that was hiring and a deli gave me a job because I said I was in a kitchen at a halfway house they didn’t ask how long but they hired me and fired me within a week.
Great video. Short, sweet and to the point with all the guidance you need! Yes, you help!
Glad it was helpful! Thanks for saying so!
Thank-you. I've heard "cut against the grain" but I had no idea what that meant lol. A visual reference was much appreciated instead. :)
I'm glad to help. Visual learning is sometimes much easier to follow along with.
Thank you for this. I was struggling on cutting chicken everytime I cooked dinner with my family. Thank you for making this post
From, your number one fan❤
That's why they are here, I'm happy to hear it helped you. Thanks for being a fan!
Bought chicken from my local Ranchers/Farmers i live in Vancouver WA now its time to cheff them up thanks for the qucik and easy tutorial!!!
Sounds great! I hope they make for good eating. 👍
I’ve decided in the past couple months that ima start making my own food rather than ordering these really help me figure out how to cook with whatever I have thanks lol
To quote the wise Monkey D - "No matter how hard or impossible it is, never lose sight of your goal". I'm glad to be able to help with the vids.
Thanks, forgot how to do this for dinner. Ez video to follow.
Glad I could help!
This was the perfect video thanks
Thanks for saying so, I appreciate it greatly! 😁
Thanks
Happy to help!
Have you ever experienced “woody” chicken breast? The ones that have a weird texture from processing even when you cook it thoroughly?
I'm most familiar with that through seeing it with freezer burned chicken breast. From my experience, it comes from being thawed in transit and then gets re-frozen. Does this sound familiar?
It can be difficult to correct, but there are ways. Have you tried a citrus marinade? The acidity sometimes can soften the weathered flesh.
@@DIYGourmet I actually bought chicken breast from the store and cooked it soon as I got home on two different occasions the way that I always do and it happened. Almost feels like a hard raw texture but it’s completely cooked! Makes me want to stay away from chicken! Haha. I read it could be from the companies growing the chicken too quickly.
I've heard this is usually in the organic and open range chicken. The organic feed they give them, puts off this woody type flavor. Marketing tactics of printing organic or open range on a package isn't always what it's cracked up to be. Other than that, all I can say is simply don't buy the brand that tasted woody. Pick another brand.
I try to do this but my cooked chicken breast doesn't come out in strips, more like chunks. The chicken breast that I get from the store doesn't look like the chicken in the video. The breast I usually get seems to be cut differently, and I have a hard time cutting it evenly even though I am cutting against the grain.
Hi, let's try and work this out for you. Are they the thinner breast cuts that don't have the inner tenderloin?
Right when i was excited for a more uniform way of slicing breasts into tenders....bro literally cut straight into the "tender" the only part of the breast that is basically already sliced for you. 🤦♂️ that part should be able to be pulled off by hand and at least already has a guide for you to cut. Wowserz.
Fair point, though for fajitas and strips it usually stays and this vid covers a general method. You're right for tenders in taking the actual tenderloin out, so thanks for pointing it out.
How do we all need a video for this? :(
Because once upon a time, I didn't have anyone to show me, so I made this. Turns out it's pretty helpful, which, to me, is the coolest that it is.
I don’t think this is the correct way to cut. It’s supposed to be cut against the grain in order for it to tear easily when bitten into…
Please look closely as there are two ways that a breast can be sliced cross-grain, and this is one of them. I'll make a vid on the other side when I stock up in a few days.
The title was unnecessary I mean we all know what we’re here for but good job
Thank you! The title is the most important part for SEO filtering. I've tried with more simple titles, but it doesn't end up performing as well.
Was never taught how to do anything with meat, and I feel super unequipped and embarrassed to not know some things like this when cooking for my husband. Thank you so much.
Happy to help!