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,...
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.
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
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.
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!!
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 . ☺
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.
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 ***
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❤️
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.
Hi Cook it Out, Your channel is what cooking channels should be like. I have consumed loads of videos on RUclips 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.
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.
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...
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.
Was searching for this query since long back...also done lot of futile experiments.....u explained it scientifically... Sincere Thank u....Subscribed bro
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....
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
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.
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!!!
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.
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
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 😊
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
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 👍🏻
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!
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?
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
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... ❤️
Very nicely explained !! Showed it to my mom she is super impressed :) Please make a video on how to grill a chicken without oven. Also some healthy grilled chicken recipe
Very informative and useful video, thanks for your efforts and educating us. One question all the 3 steps are needed together or either one of the step is enough. 1 to cool the chicken for 5 hrs then do we need to brine them for another couple of hours and then marinade them for some time?
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.
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??
You have a new fan in me bhai. I love how even while cooking simple recipes you give out impt info. Bhai, is marinating chicken twice better? For eg - basic acidic marination for 15 mins and then flour, oil and other spices for another hour? Please let me know. :)
Mind mind blowing..bestum best tips that I have eve come across after watching so many videos..thanks Paaji..big fan from this first video only.. subscribed Paaji..
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.
Can u tell if I have to just keep chicken in refrigerator and then take out let it to room temperature and then marinate..or marinating directly overnight in refrigerator is to be done
Thanks for sharing tips pl let me know for chicken tikka how long should I keep in oven n at what degree to make chicken tender n juicy after marinating overnight
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
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.
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
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.
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... 😂😂😂
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
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
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
***
His gestures and interactive hand movements tells us that he is a pro!
Nñ
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❤️
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.
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.. 😊
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!
Nice knowledge of thermodynamics!! With cooking skills
Hi Cook it Out,
Your channel is what cooking channels should be like.
I have consumed loads of videos on RUclips 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 ❤️
Your way of teaching is great, every single word one can understand
You must be a chef....very detailed very good
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 : - )
⭐⭐⭐⭐⭐
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.
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.
M myself a chef 22 and really liked the way u explained everything n made it look quite simple! Keep up the good work!!👍
Congrats for the 300 subscribers!! Yayy! (Looks down & sees 150K subscribers)
Bang on about different pieces of the chicken having different cooking times
I've never heard anyone explain this well and also most of it is important tips. Awesome man!
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...
From 300 to 133K wow :) Many congratulations!
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 just discovered your videos today, you are awesome. Thank you for such amazing recipes. looking forward to more.
I have been following your 2nd tip for quite some time now, I find it extremely useful. Thank you
The best explanation on why and how to understand cooking chicken!
Was searching for this query since long back...also done lot of futile experiments.....u explained it scientifically... Sincere Thank u....Subscribed bro
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....
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
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.
I have seen several Chicken recipe videos, none of the Chefs ever mentioned these important points, Thanks for those great tips
One of the best videos I seen on you tube
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.
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!!!
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.
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
you're doing a brilliant job with this channel :) keep it up
cheers from Australia mate.
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 😊
Your way to explain is fabulous ....Allah bless you with more....
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
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 👍🏻
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
Thanks for these useful tips bro. You have explained these very professionally. Really appreciated.
I live alone and suck at cooking, your tips really help my cooking skill growth, 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!
Did it work ???
@@srpboss77try bringing
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?
This Video is exactly what I was searching for ❤❤❤❤
The way you explain is very good and easily understandable.
That was so beautifully explained. Thank you sooo much....just perfect.
Terrific video, thanks so much for the tips! I always had great flavours in my curry but the breast meat was always tough. Trying your method tonight!
Did you try it?
Loved this video! Can you please make a video on how to avoid blood clots while cooking leg pieces!
Amazing tips! Finally a good cooking video after long.. Thank you
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
Thanks for those helpful tips atleast now I know the concepts behind it. this is really a awesome video with a beautiful presentations.
Liked and subscribed without a thought 👌👌 Extremely useful tips!
Thanks bhai. I will use this. Very knowledgeable information you shared with us thank you very much.
Thanks for your Tips Sardar Jee.....
Greetings from Pakistan
Excellent , and very clear style of talking
Loved your scientific explanation behind flavour and taste
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... ❤️
One question - Should I wash / clean the fresh raw chicken before putting it in to the freezer ?
Thanks for the information
This was a lot of great information! Liked and subscribed!!
You should upload more videos
It’s a good channel
And you have some great tips
Great tips,the chicken turned out very yummy, Thank you.!
I hav tried ur tips.... It's tender and juicy... Thank you
Best wishes sir .....u deliver the content in such ease and informative manner....waiting loads more content from your side sir...
Brilliant video, and very valid and well-explained points. Thanks for this.
Super. I learner from this video my mistakes. Thanks for sharing this info.
I tried your methods and i worked perfect. Thank u bro. Super tips. Plsease keep it up and looking forward for more ideas from u.
Very nicely explained !! Showed it to my mom she is super impressed :)
Please make a video on how to grill a chicken without oven. Also some healthy grilled chicken recipe
You rock bro. Thanks for such simplified explanations.
Ur tips are really useful
Thanks so much for sharing
I have a one query
Very informative and useful video, thanks for your efforts and educating us. One question all the 3 steps are needed together or either one of the step is enough.
1 to cool the chicken for 5 hrs then do we need to brine them for another couple of hours and then marinade them for some time?
Very helpful information. This can upgrade my cooking. Thank you so much. 🍗🍲
Very informative but what was the bonus tip that you mentioned in the beginning of the video?
I like your detailed explanation..so informative..
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.
Great tips! Thanks, but what about frozen chicken ? Should I immerse in warm water to thaw down? How much time ? Upto what temperature ?
It’s really very helpful tips for me. Ilike the you explain. I immediately subscribed. Thanks
Thanks for this essential points. Would you please recommend such basic information for OTG backing as well.
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??
This was awesome Sir.. Can you do a video on tips to thaw different parts of chicken.. I want to learn personally from you.
You have a new fan in me bhai. I love how even while cooking simple recipes you give out impt info. Bhai, is marinating chicken twice better? For eg - basic acidic marination for 15 mins and then flour, oil and other spices for another hour? Please let me know. :)
Mind mind blowing..bestum best tips that I have eve come across after watching so many videos..thanks Paaji..big fan from this first video only.. subscribed Paaji..
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.
Can u tell if I have to just keep chicken in refrigerator and then take out let it to room temperature and then marinate..or marinating directly overnight in refrigerator is to be done
Thanks a lot…
Just searched “soft chicken”
1st video was yours
Watched it, followed your instructions
And boom 💥
Got perfect soft chicken 🐓
Thanks for sharing tips pl let me know for chicken tikka how long should I keep in oven n at what degree to make chicken tender n juicy after marinating overnight
If I'm not wrong, are you also a chemistry teacher?
Chup bait paka maat l🌏🌎🌍de
Ha ha ha
Not Parul sir from Vedantu
Wow. A great video. Thank you for the good tips.
dang, I've been missing this part for so long in my cooking. Definitely will use these tips. Thank you brother
Do you marinate after the first resting in the fridge or does it rest with the marinade when fresh?
Thanks for these tips 😊
One query....which one is better for chicken.....marinating or brining?
Thank you so much for the knowledge. I hope this will help for my Chicken wings business