The Formula for Perfect Grilled Chicken Breasts | America's Test Kitchen Full Episode (S23 E22)
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- เผยแพร่เมื่อ 29 ก.ค. 2024
- Test cook Keith Dresser makes host Julia Collin Davison Grilled Boneless Skinless Chicken Breasts with Red Pepper-Almond Sauce. Tasting expert Jack Bishop challenges hosts Julia and Bridget Lancaster to a head-to-head tasting of Whole Dill Pickles, and equipment expert Adam Ried reviews flatware sets. Test cook Elle Simone Scott makes Bridget refreshing Berry Granita.
Get our Berry Granita recipe: cooks.io/44jACv4
Get our Grilled Chicken recipe: cooks.io/3JBAmhk
Read our full Pickle review: cooks.io/3VkC6CQ
Buy our winning chefs knife: bit.ly/3WZImR9
Buy our winning food processor: bit.ly/3WUQRwV
Buy our winning non-stick skillet: bit.ly/3X1AbUm
Buy our winning glass baking dish:bit.ly/4dV6g6r
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
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The pickle segment was fun to watch. Keep up the good work!
Made the grilled chicken breasts last night. Family didn't care for the flavor but the method brought moist and tender chicken. Will be searching for a brinerade that suits us better, but am grateful that you shared this with me.
I dont use grill brushes with metal anymore. one water soaked ball of paper towels on a hot grill followed by a ball with oil cleans and oils just as well.
I'm surprised they're still using the metal bristle brush considering the risks of bristles coming off and ending up in food. I use a spiral metal brush (1 continuous loop) or wood scraper.
The Weber grill brush was the most effective cleaner tested and ATK did not note any loss of bristles (with it or their other recommended bristle models) when they inspected their grills after cleaning - a caution recommended by the Centers for Disease Control - even when they went to town scraping the Weber on a concrete sidewalk. Recognizing that not everyone is on board with bristle brushes so ATK also recommended a coiled steel brush by Kona. ATK's full review of grill brushes is on their web site.
@@placeholderhandle99 it's only an issue if the bristles are set in plastic
I've been doing the same. I tried the Grill Rescue and it broke in one cleaning. I did buy a nylon brush because the paper towels wouldn't get the stubborn stuff off my pellet smoker.
Pro tip: put a tiny bit of oil in your honey container before the honey and it will come right out
Your grill grates are upside down...just learned this last week after using my Weber for 15 years
Weber says you can use either side depending on the grill marks you desire. One side gives you broad marks, the other, thinner marks.
You really cannot go wrong with Oneida flatware. I have a set that I purchased in 1999 that has held up to all sorts of abuse, including prolonged soaks in dirty water and some rather percussive abuses. They've held up beautifully. The cheaper flatware I went for my meat dishes was stamped steel and didn't hold up at all. Looking at getting two new sets to update my kitchen, and I'm definitely going with Oneida all the way.
Unfortunately, Oneida sold its plants in 2003, most prominently its Buffalo plant. It's all been made in China stuff since then. I'm sure they're still fine, but it's not the same flatware you got from 1999.
@@mynameissang Thank for the update. I didn't know they closed their US plants.
Thanks, ATK 👏 !
love the new intro girls & dan!!
grilling chicken breast is always intimidating to me...think dry! This looks doable and Im going to have to try it soon. Thanks Keith, hope to see more of you on the channel.
Keep it up im inpressed
Bern doing this ever since I got the recipe, its the best way to grill chicken!
Just in time for grilling season! Could you put some baking soda in the marinade to keep the chicken less “rubbery”??
I love this channel!
I'll try the chicken,very sceptical !
So much more to discuss about flatware than what they covered here. One being the quality of the steel. Another being the fork tines. Just to mention a few.
In this episodic format, ATK is limited by how much of their 30 minutes (more like 23) they can devote to equipment reviews. The full and updated review on their website includes material information and consideration of tines. For some unknown reason, ATK did not provide a link here as they did when the flatware segment ran as a standalone
"brinerade" "brinerade" "brinerade"
Ella...I can only say, "It shows" congratulations!
Aside from heft, balance, and edges of the flatware, the spoon head shapes matters. The more expensive one looked like the spoons were really round/wide, where the Oneida one was more oval and looked like it would be more comfortable.
How come when he says "we have a cup of liquid" it's clearly at 125ML but then it's also a 2 cup sized pyrex container? Are the measuring lines off?
Keith was contrasting "quarts of water" in a traditional brine to the relatively small amount of liquid required for their brinerade.
So 1/2 cup ≅ 1 cup (and that was a 1-cup measuring cup).
Or he misspoke?
Or maybe he had his colleague Annie Petito's (she developed this recipe) thoughts about doubling the recipe on his brain:
"The results were juicy, tender, deeply but neutrally savory, and so versatile that I found myself grilling double batches (you can easily fit eight breasts on the grill) just so that I could have chicken on hand for quick, easy meals all week long."
But likely just quarts=big, a cup (or less)=small.
Brine with pickle juice....the best!
5:07 "A loooong set of tongs" and proceeds to hold the tongs as close to the flame as possible.
The purpose of long tongs is to keep your hands from burning, not to keep the oiled towel of the grill.
@@Butterb0ne what I meant, but phrased awkwardly, was that his fingers were close the flame end of the tongs.
I must be early! Eating chicken enchiladas as I watch.
Pre salt a few hours before cooking works every time for moist chicken
Sure, but why salt hours in advance when this chicken recipe is fine after 30 minutes in their brinerade?
@@sandrah7512 because it’s easier - one ingredient and you can put on just for half hour.
@@MarshaMarsha885 Sometimes salting is all you need, but easier ≠ ideal. This recipe was developed for the grill and the other ingredients assist with flavour/browning and easier release. BTW, what happened to "a few hours"?
@@sandrah7512 did you come on here to argue. Preplanning a meal and pre salting go hand and hand. It takes a minute to salt chicken and leave for an hour or can be longer. It’s called prepping
@@MarshaMarsha885 You're the one who dismissed the method in the recipe (and picked up a month-old thread), but *I*m* the one "who came on here to argue"? 🤦🏼♀👋
🔥🔥🔥🔥🔥🔥🔥🔥
What can I substitute for almonds due to nut allergy
Maybe some sunflower seeds ... That would be some flavor change though. I'd maybe put in some rice (cooked) with a touch of flavorless oil...
Can you , please, give the brand/type of the grill brush? Thanks!🎉
Weber
@@sandrah7512 thank you! I found it on Amazon.
I make a lot of chicken breast. So I made and played with the brinaide recipe. I have to admit I have a hard time getting past the smell of fish sauce. We use Squid brand a lot making Chinese dishes and you have to burry the taste amid a lot of other ones for me. After cooking the chicken the way described above I could still smell and taste that musky dead fish smell. And you can taste some honey too but the method of cooking made it perfectly moist. I had always been told 165 degrees and the 5 degreees makes a big difference. Not satisfied with the above recipe I cut the fish sauce down to a third of that listed and added soy sauce in one batch, and soy and Arome (a french Maggi sauce). The latter was the best. Another variant to get the Umami without the dead fish smell is Worcestershire sauce which has sardine paste. I would never put 3 tablespoons in. For some reason it doesn't smell or taste fishy to me, however that dramatically changed the rest of the dish and made it seem more like barbecue.
What temp is the grill for cooking the chicken? All he says is he pre-heated the grill.
Presumably two zones; full blast and moderate low.
“Really hot”, as Keith said. Aka “High”, uniform heat, no “zones”.
From the (linked) recipe:
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
That berry granita made me just melt away in my chair. How lovely.
Pro tip. Cook to 150-155OC. It will carry over to 160oC
I can’t find the winning flatware anywhere.
Apparently the brand was carried by Bed, Bath & Beyond. It was discontinued shortly after this episode aired on PBS last year when BB&B when bankrupt.
EDIT: ATK previous ran the flatware segment on YT as a stand-alone and there's a link there to their updated flatware review with their new favourite. It's based on the same review here, but acknowledges that the previous winner (and other contender from the same brand) have been discontinued.
And that is our chicken.
You still use table salt in most of your recipes, is this because it dissolves quicker or because most people still use it. Would be nice if the app and website allowed you to change the salt type even better would be between diamond crystal and mortons.
"When following a recipe developed with Diamond Crystal kosher salt, decrease the volume by 25 percent; when following a recipe that uses table salt, increase the volume by 50 percent." ATK
@@sandrah7512 thanks i do know theyve addressed it, it would just be nice to have an option on each recipe so i dont have to search for it each time
I like how she (justifiably) almost giggles when he says "brinerade". If you're going to throw out a term like that, you've gotta let people know you think it's silly (cuz it is).
Instead of fish sauce can I use soy sauce?
You definitely can. I cook with both but only use fish sauce if I’m going for a particular flavor profile. Also, I wouldn’t recommend adding salt on top of fish sauce unless you’ve tried the fish sauce first. Not all brands are equal.
Grilled Chicken = Fishy
🔥😋🔥🔥
Keith is so hunky
Grillos are the best pickles
Question: WHY? Do you want to eat chicken breast?
I think it would be more realistic if you used the giant chicken breasts and cut them down instead of the sized 8oz breast.
That’s a marinade. A brine is salt and water and maybe pepper corns and the protein is brined much longer than 30 mins. No need for a new word.
Grill "as high as it can go" and yet we see no flames
On Weber gas grills like this one, the burners are covered by "flavorizer bars".
Peeling roasted peppers was my job growing up. I did not like it at all! 😮
Thicc
First
Fish sauce is one nasty smell
Seriously... you couldn't find something else beside fish sauce to brine the chicken in...?! No thanks!
“Instead of brining them in plain salt water, I spiked the solution with fish sauce. The soak would help the chicken cook up juicy over the hot fire, and the glutamate-rich fish sauce (I added 3 tablespoons per 1⁄3 cup water) would add salinity and umami depth without imparting a distinct flavor (as soy sauce would) or making the chicken taste fishy.” Senior Editor Annie Petito, who developed the grilled chicken recipe for Cook’s Illustrated (and ATK).
This is the “Hamburger Helper” of cooking shows…..1/4 new and 3/4 recycled…….and just days ago……
I feel like there has to be a better word than 'brineraide', please try to find a better term. Please.
Brinerade IS a real term - It’s a cross between a marinade and a brine. So, it’s got way less water than a brine does, and it’s basically a really salty marinade but with no acid.👈definition courtesy of The Frugal Girl. (August 21, 2019 article: The Best Chicken Brinerade).
Maribrine?
Who knew 😮
Wouldn't it be brinenade?
Why?
Was that chicken cooked?? Looked a little pink to me 😮
Did you not see them temp it?
They temped it, so it was safe to eat.
All the meats they use are tempt/tempted, unless they say otherwise (if it's too thin). They know and understand regulations regarding food. Or ATK would not have come to being / existed. Plain and simple.
Yes. Did see 160. But that was fast!
Temperature is the decider in food safety. Colour means nothing.
Chicken look bland as f***
Why are the poor test cooks in the background still required to wear facemasks? Is that gonna be indefinite?
1) why do you care?
2) do you think they filmed this today?
3) how do you know they are required to wear them?
4) your pity is pathetic as is your pandering to anti-common sense protocols during a global pandemic.
5) check your ignorance/intolerance at the door.
Green screen, old background footage.
You want them coughing into food? Nothing wrong with wearing a mask.
@@lizcademy4809 woahhhhh
@lizcademy4809 Are you certain? Why would they “date” their background with masked folks when they could just as easily use pre-pandemic footage? Also, somebody's got to do the actual prep and cooking providing recipes at various stages so entire production crews aren’t hanging around waiting for a roast to cook or ice cream to freeze, etc.