PSA. The cook chicken to 74c/165F rule is because salmonella essentially dies at this temp. The bacteria also dies if cooked at lower temp for a longer duration. For instance, maintaining 70C/158F for 11 seconds kills the bacteria too. Google Salmonella 6.5D reduction table. Stay safe!
Regarding stirfry, I saw you had some chicken sticking to the bottom of your wok, I literally just made myself a stirfry, and I had the same thing. After cooking vegetables, when I threw chicken back in, it immediately starts sticking to the bottom, even though I’m cranking up the heat as high as possible so that I have one foggy kitchen. I guess maybe adding more oil would help, but I don’t want to use more oil than necessary, do you know any good way to have chicken not sticking? It’s really annoying to clean it after.
You have a very well cleaned cooking and BBQ area / equipment. Something that is always nice to see! Btw, thumbs up for the Kikoman soy sauce. IMO by far the best of the store bought stuff.
That you so much for shining extra light on what chicken CAN be at home! During lockdown I discovered the Cook's Country Weeknight Roast Chicken recipe, and it genuinely changed my entire opinion on making chicken at home! It... also ruined me for a lot of other methods because they just don't come close to a great roasted bird! I once had a local, freshly butchered chicken and roasted it, no brine, and if I didn't know where the chicken came from and how it was cooked, I would have been insanely suspicious because of the how juicy it stayed, the flavor and the much better texture.
I'm kinda a chicken tenders lover myself, but I'm sure as you said, the chicken in a dish would be quite different than on its own. Thanks for the education on Chinese and chicken takeout!
For the beer can chicken , if you're paranoid about the paint , you could use a soup can . Just take the label off and wash it well , then fill it with the beer and cook the same . No paint that way .
I always thought that making a dry chicken is a special skill taught in culinary schools, because the only time I got a dry chicken was in a fancy restaurant. Never when eating at home, or while being a guest, also in more affordable restaurants I got a dry chicken, never.
I always prefer chicken thighs but for those times I want breasts in a sandwich or Caesar salad here’s what I do. You need a temperature probe for this. Season breasts only with salt. Set your oven to 150°C (300F) but don’t preheat. Put your probe into the thickest part of the breast. Place it in the oven and start from cold. When the internal temperature reaches 60°C (140F) take it out. Let it rest and the temperature will go a little higher. This gives me the juiciest breast for cold applications. I cook it on a raised grill rack over an oven tray with cooking paper underneath so all I need to wash is the grill.
my fav recipe for chicken breast: marinade diced chicken in sauce (soy sauce 4tbsp, maple syrup 2tbsp, 2 cloves of garlic, fresh ginger, a little bit of sesame oil and water) for about 2/3h. Simply fry chicken in the wok add noodles, green beans, fresh chilli. Served with chopped spring onion and a sprinkle of sesame seeds and fresh pepper, and that's it! Simple and always delicious!
Andy! Yes Chef! I'd be more than happy if I ate any of them 😋 You could probably make so many more of these videos, as there are so many ways to cook chicken/chicken recipes. Pretty please make this a series! Peace and ❤ to you and all of the team!
I use an air fryer a lot for all kinds of meat and I must say, the last recipe was not really a fair one. Freshly crummed chicken/meat does not do well in a air fryer. The crum tends to dry out leave a bad taste. Unless, maybe, you dunk it in oil first, but I have been willing to try that. Regular chicken, however, bakes very good in a air fryer. Rub a little oil on a chicken breast, use you favourite spices and bake it for 9 minutes at 180C. It is just about done then and still very juicy.
Spatchcocked on a grill and oven roasted whole are my favourites out of these methods ... but buttermilk brined and deep fried to a mahogany wins EVERY time. Basic Mitch came in hard and then flipped the script on the "tendies".
The pan frying technique is really only suitable for cooking one breast at a time. You couldn't use this technique for cooking for a family of five. Three to five protein presses? Five fish slices?
Great video. I think the problem is for obvious reasons you only wanted to show the cooking method, but some of them would rarely be done alone. Like sous vide. It's my favorite way to cook because it cooks the chicken so you can then get the sear on the outside w/o drying out the meat. I cooked it last night and it reminded me how crazy juicy it is. The other benefit is it's probably the easiest method too because you put it in a bag, let it cook, come back and then sear for a few minutes. Yum!
Most of the fat in a chicken is in the bottom, so I roast them upside down, slowing the cooking for the white meat and allowing the fat to render down into the breast.
Cmon Andy bone in thighs in the air fryer with some seasoning/rub or marinade are by far the fastest, easiest and best tasting all things considered. No one seriously crumbs lean meat in an air fryer and expects a good result.
A go to of mine is real thin thigh strips marinated in oyster sauce, soy sauce and greek yogurt, in a ripping hot pan with a decent oil glug. You get that grilled char and it stays juicy.
pan fried is the most easiest to prep, cook, and clean afterwards. dont really mind it sits at the middle, considering the amount of time and effort required to make one.
Basic Mitch coming through on that last chicken review
Pork being the most consumed meat in the world is wild 😮😮😮 I thought chicken would be #1 then maybe fish?
Very wild
I can see it bacon, sausages, deli meats, South American food like tacos, some fast East Asian food, dishes like gumbo there a lot of pork
Breakfast meat is mostly pork where I live. Cold cuts, sausages, bacon, etc...
Makes sense why it would be #1 imo.
Outside of Islamic countries I believe it. Europe and Asia for sure.
I think sausage and bacon is what makes it number 1
12 ways for chicken, and no chicken parma? What's going on? :D
Illegally early
hahahahaha
Right? Seems like a crime fr 😂
Omitting deep fried is crazy
ikr
It’s not that serious..
@@Makrel94 crazy work
Found the american
@@sweatyfootenjoyer I mean he literally did it every other kind of way.
Love your humor and clear instructions. Thank you!
chicken
Two words. Meat thermometer
I should be able to get at least one of these 12 recipes right. I will practice
do the spatchcock, its very hard to mess up cause it all cooks so quick and evenly
I know her name now. Channel ruined
For the roast method, the smoke point of butter is 350 degrees Fahrenheit (176C), woudn't the fat deteriorate at 420F (220C) for 50 minutes ?
PSA. The cook chicken to 74c/165F rule is because salmonella essentially dies at this temp. The bacteria also dies if cooked at lower temp for a longer duration. For instance, maintaining 70C/158F for 11 seconds kills the bacteria too. Google Salmonella 6.5D reduction table. Stay safe!
Horrible idea to watch this while I'm hungry but eternally grateful for you sharing this wealth of cooking methods.
I love your tutorials. Thank you, Chef Andy.
Basic Mitch proving that even the taste buds of a child can last all the way to adulthood there at the last one!
Awesome job. Really liked the video
Good day from literally across the world.
I make sure to cook my chicken until it's almost bone dry. The only way to eat chicken.
You sound fun.
Regarding stirfry, I saw you had some chicken sticking to the bottom of your wok, I literally just made myself a stirfry, and I had the same thing. After cooking vegetables, when I threw chicken back in, it immediately starts sticking to the bottom, even though I’m cranking up the heat as high as possible so that I have one foggy kitchen. I guess maybe adding more oil would help, but I don’t want to use more oil than necessary, do you know any good way to have chicken not sticking? It’s really annoying to clean it after.
You have a very well cleaned cooking and BBQ area / equipment. Something that is always nice to see!
Btw, thumbs up for the Kikoman soy sauce. IMO by far the best of the store bought stuff.
That you so much for shining extra light on what chicken CAN be at home! During lockdown I discovered the Cook's Country Weeknight Roast Chicken recipe, and it genuinely changed my entire opinion on making chicken at home!
It... also ruined me for a lot of other methods because they just don't come close to a great roasted bird!
I once had a local, freshly butchered chicken and roasted it, no brine, and if I didn't know where the chicken came from and how it was cooked, I would have been insanely suspicious because of the how juicy it stayed, the flavor and the much better texture.
Pickle juice brining is awesome too, Nashville Hot Chicken sandwiches are the bomb.
I'm kinda a chicken tenders lover myself, but I'm sure as you said, the chicken in a dish would be quite different than on its own. Thanks for the education on Chinese and chicken takeout!
For the beer can chicken , if you're paranoid about the paint , you could use a soup can . Just take the label off and wash it well , then fill it with the beer and cook the same . No paint that way .
I always thought that making a dry chicken is a special skill taught in culinary schools, because the only time I got a dry chicken was in a fancy restaurant.
Never when eating at home, or while being a guest, also in more affordable restaurants I got a dry chicken, never.
I always prefer chicken thighs but for those times I want breasts in a sandwich or Caesar salad here’s what I do. You need a temperature probe for this. Season breasts only with salt. Set your oven to 150°C (300F) but don’t preheat. Put your probe into the thickest part of the breast. Place it in the oven and start from cold. When the internal temperature reaches 60°C (140F) take it out. Let it rest and the temperature will go a little higher. This gives me the juiciest breast for cold applications. I cook it on a raised grill rack over an oven tray with cooking paper underneath so all I need to wash is the grill.
Andy: Hey Mitch, what do you wanna eat?
Mitch: Airfried chicken!
Andy: Basic Mitch...
I have cooked a chicken with a can of beer before and I think the steam from the beer imparts a nice flavor to the chicken!
Mitch should be excluded from those videos because he's just too basic.
Sorry, I couldn't resist that one. :D
*Andy! When zesting, the microplane grater goes on top of the fruit! Not the fruit on top of the grater!* Try it, you'll be amazed
my fav recipe for chicken breast:
marinade diced chicken in sauce (soy sauce 4tbsp, maple syrup 2tbsp, 2 cloves of garlic, fresh ginger, a little bit of sesame oil and water) for about 2/3h.
Simply fry chicken in the wok add noodles, green beans, fresh chilli.
Served with chopped spring onion and a sprinkle of sesame seeds and fresh pepper, and that's it!
Simple and always delicious!
Andy! Yes Chef! I'd be more than happy if I ate any of them 😋 You could probably make so many more of these videos, as there are so many ways to cook chicken/chicken recipes. Pretty please make this a series! Peace and ❤ to you and all of the team!
I use an air fryer a lot for all kinds of meat and I must say, the last recipe was not really a fair one. Freshly crummed chicken/meat does not do well in a air fryer. The crum tends to dry out leave a bad taste. Unless, maybe, you dunk it in oil first, but I have been willing to try that.
Regular chicken, however, bakes very good in a air fryer. Rub a little oil on a chicken breast, use you favourite spices and bake it for 9 minutes at 180C. It is just about done then and still very juicy.
Spatchcocked on a grill and oven roasted whole are my favourites out of these methods ... but buttermilk brined and deep fried to a mahogany wins EVERY time.
Basic Mitch came in hard and then flipped the script on the "tendies".
Here's for the algorithm: chicken is my favorite meat, and battered fried chicken (Murican style) is easily my favorite.
Bros "controversial" drumstick marinade is just standard thai lol
The pan frying technique is really only suitable for cooking one breast at a time. You couldn't use this technique for cooking for a family of five. Three to five protein presses? Five fish slices?
Picked up some of the merch, love the quality - especially the heft of the green tote. Thank you!
Good comparison. Definitely some well understood anti air fryer bias.
Great video. I think the problem is for obvious reasons you only wanted to show the cooking method, but some of them would rarely be done alone. Like sous vide. It's my favorite way to cook because it cooks the chicken so you can then get the sear on the outside w/o drying out the meat. I cooked it last night and it reminded me how crazy juicy it is. The other benefit is it's probably the easiest method too because you put it in a bag, let it cook, come back and then sear for a few minutes. Yum!
With all these 7's coming from Mitch, I really want to know where or how he's tried a 10 before.
Super jealous of the outdoor kitchen...
This reminds me how much I love chicken. I’ve been eating so much steak lately here in Idaho. Thanks chef!
I always trust my chicken, shady chicken is never welcome in my kitchen.
Did you empty out the whole can of beer for Mitch?
Great content, as always. I’m curious; why no spatchcock on the roasted bird?
Most of the fat in a chicken is in the bottom, so I roast them upside down, slowing the cooking for the white meat and allowing the fat to render down into the breast.
Cmon Andy bone in thighs in the air fryer with some seasoning/rub or marinade are by far the fastest, easiest and best tasting all things considered. No one seriously crumbs lean meat in an air fryer and expects a good result.
A go to of mine is real thin thigh strips marinated in oyster sauce, soy sauce and greek yogurt, in a ripping hot pan with a decent oil glug. You get that grilled char and it stays juicy.
You've inspired me to want to learn how to cook you're an inspiration Andy so thank you
I loved this, well done Andy, an education! ✌❤🙏🍻🇬🇧
pan fried is the most easiest to prep, cook, and clean afterwards. dont really mind it sits at the middle, considering the amount of time and effort required to make one.
I just barely found your channel and I’ve been obsessed with it
Andy, can i freeze the whole chicken after brineing it?
instant saved to watch later
this one is gonna be a fun watch!!
220C means he is cooking at 450F for a non fan oven.
I use mayo to as a marinade/seasoning base.
Cook it from frozen if you want it to be juicer.
The people who hate air fryers r so wierd
Searing after sous vide is a must.
Wheres the deep fried option HAHA
That is a fun fact
Why do they call it a wish bone?
-1 point; no Daz in this episode 😭
What the hell is a 'tendie'?
First time to comment here! 😮😅
Basic Mitch rocks!
Up late Andy? Me too.
Love dis recipy
Wow
Hi Andy,,,
en papillote?...
❤❤❤
😊😊
Try the TANDOORI Method, you'll get the JUCIEST results !!! Loved the video, learned some new techniques, Will Try Soon :)
If u try indians mom methods it would be 10/10
Lovely i sent u a email did you get my email