Sous Vide BRINE EXPERIMENT! Does Brining Works with Sous Vide?
HTML-код
- Опубликовано: 11 окт 2024
- We are all told that brining is a great thing. Today I put that to the test with sous vide. This experiment is to test and find out if it is worth brining your chicken before cooking it sous vide. If it makes your chicken juicier that we should be able to taste that today.
Guga's Rub, It's FREE!
• Guga's BBQ RUB - Amazi...
Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: www.etsy.com/s...
-----------------------------------------------
MAIL TIME Want to send something?
P. O. Box 960808 - Miami, FL 33296
Important note: I can NOT accept food products
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
Best Weber Accessory (Slow n Sear) *
abcbarbecue.co...
TORCHES OPTIONS *
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
FLAMETHOWER: amzn.to/2QCRcPi
SEARING GRATES *
Searing Tray: amzn.to/2DgLAry
Round Elevated Grate: amzn.to/2rgnF54
MY KNIVES *
Everyday Knives: goo.gl/yPvava
Chef Knives: goo.gl/iyiknP
Strong Knives: goo.gl/iHjbq8
Fancy Knives: goo.gl/1vZ2s6
Chicken by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2qQrXOR
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2DeQTnd
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2BVgm9a
If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Give us the Wagyu of Chicken!!!!
Get some chicken from Bresse!
@@KaWaWu that's what he would be talking about.
the wagyu of chicken is duck
weizi zhang 🤣🤣🤣
@@weizizhang8532 No it isn't. Chicken is chicken. You could say, that a buffalo is beef.
Bresse chicken? Too normal... I would go for the Vietnamese Dragon chicken!
How to melt butter
Me: microwave 30 secs.
My friend living in Death Valley: Leave it outside for 10 minutes.
Guga: Flamethrower.
Use me as a "wanna see the wagyu of chicken" button.
Wagyu Chicken? I'd be damned
I’m listening
The endgame of all chicken. Consider me interested.
Dio porco
Hit that like button!!!
Guga, love your videos. I think your chicken brine may have been a bit too weak. Most poultry and pork brines are 5-10% salt by weight. Many have sugars added as well, in the form of honey or granulated sugar.
Concordo com ele Guga! Faço presunto Royale em casa e o brine é de 7% e o ideal é deixar 4-6 dias. Parabéns pelos videos!
I was gonna say this. I actually use 5% salt and 5% sugar. 1% is way to low.
Also, personally, I always spice up my brine. Just salt and sugar is boring. Add peppercorns, garlic, hot peppers, anything goes really.
definitely. he needed a lot more salt, some herbs,peppercorns, garlic cloves, onions, etc. Also HE DIDN'T SIMMER IT!
Peppercorns, tarragon, brown sugar, salt. Boom. Turkey and chicken brine that's simple and good.
With poultry you always seem to cook at too high of a temperature. 155 is *PLENTY* ! The higher you go (above 140) the more the juices will be cooked out. Remember your 185 turkey? 167 is similar, just not as extreme.
Again, 150 to 155 (tops) is plenty.
Guga! Chicken breast is sous vide at 140 for 1.5hours. 167 is way too high! Please do a chicken breast experiment at different temps. I have to tell you 140 scared me to try it but it was not pink at all and was the juiciest chicken I've had sous vide. The only thing better is my smoked chicken.
Good Advice !
How about adding the rub to the brine with salt to penetrate the flavor deep in the chicken meat ?
This is correct. 140 for sous vide chicken. It pasturizes over the long cooking time. I usually cook my chicken breast sous vide at 143 degrees F.
Lamski i do 149 and its jucie! Also brine at 3.5%
149 if you are afraid, but 167 is like killing the poor bird the second time
I definitely agree but I would separate the leg and thigh and cook them at a higher temp. Undercooked dark meat is no bueno, especially near the bone.
Love your channel and I hate to criticise, but 167F is so high for chicken. I do whole chickens or half chickens at around 145F for 2-3 hours and they are perfect all through the light and dark meat.
I still loved the video!
I agree, it will be much jucier at lower temps and so much more delicious!
So do you eat your chicken medium rare or does it come up to temp with the sear?
I have tried different methods, my favorite is to precook a breast and leave it in the fridge to cool and put it on the grill for a few minutes before serving. But it should still be completly cooked from start - white all they way, but it's a completly different texture which I really like!
@@andrewh3177 at this temp, chicken is completely white through.
The amount of excitement in this video is on the roof! Chicken wins
Instead of patting it dry, you can use a hair dryer. Try it. No loss of rub that way.
Guga: "Do NOT burn the Chicken"
Also Guga : 5:02
Ya'll are honestly the best place to go when I'm prepping a recipe with the sous vide because I know ya'll are honest about weather or not things work! This was so helpful because I normally do a brine but now I know I can skip it and save a lot of time for the holiday! Thank you so much for always having the best sous vide recipes!
I was about to start studying, well I guess I'll have to start in 11mins ;P
already started? :D
I'm a student as well, and I've been working on exams all day. Nice to have a rest watching these. Just keep a good balance between these two things, leisure and study's, and at the end of the day, we'll be fine, my friend.
at least 2h later; have you started? Good luck!
You guys are almost at 500 thousand subscribers! Congratulations in advance!!
Nobody:
Chicken: "paint me like one of your french girls." 1:48
No jokes, that is a sexy chiken xdddd
1% brine solution? That's pretty weak. I'd only do 4% minimum.
I do 15% haha
@@danielm0rk do you eat salt for desert?
Guga, with this experiment you've inspired me to try one myself that you may want to try. That is the Nando's Portuguese Peri-Peri sauce. I like the garlic and have some at home. I'll be getting some chicken breasts and brining them and then sous vide with Nando's Peri-Peri garlic sauce.
Thanks!
I have a whole case of chicken halves in my freezer I’m so glad you did this video
They’ve had so much Wagyu that chicken is nothing for them. 😂😂😂
I dont think I ever want to be like that.
Right lol
They've had to eat some pretty disgusting aweful sous vide chicken experiments...
for what it's worth, the basic chicken you'd find at a grocery store can get a little boring. especially when you have easy access to thinks like pork belly, pork tenderloin, various cuts of beef, etc.
Thanks for trying this experiment. I like the fact that you show clearly your method and the evidence for people to understand. I note that you use a 1% brine but my curing and smoking manual (River Cottage Handbook No. 13) suggests a 10% brine for poultry before smoking. I wonder if you would see a more significant difference with a stronger brine. Edit: spelling
Guga, you are the most positive man I ever saw. Love from Yevgen, Ukraine.
Again guga overcooks chicken and wonders why it sucks. Chicken breast should be 140-150 and the dark meat 150-160.
Yeah. FDA recommends 165F for chicken, but that's what the internal temp needs to reach if it's just going to peak there for a moment and fall back down. Since sous vide is going to hold the meat at a particular temperature for as long as you want, you don't need such a high pasteurization temperature.
This is only a draft, but it comes from the USDA website. It's a Word doc, which is kind of annoying. www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013P/COMPLIANCE%20GUIDELINES%20FOR%20RTE%20MEAT%20AND%20POULTRY.doc
I agree. Temp was too high. Especially for a 3hr cook.
I would understand if someone didn't have enough time.
If you don't have time, yes, you must go high to be safe. But if you have 3hrs, cook it properly.
θείος Μπιλάκος not even, 1hr at 136 is what fda recommends. At 140 is 25.
Completely agree, i do chicken breast at 65c and they are so juicy its unbealivable.
@b king Not if you cook it sous vide for two hours, been doing that for the past four years. Don't forget, the time you cook is as important as the temperature. The lower the temp the longer the time but for any meat, never below 125 F, howerver long you cook it.
I really am surprised that there wasn’t that much difference. I’m glad you did the video! Thanks
I think the chicken is overcooked . Chicken can be really flavourful and the texture can be soft and juicy if not overcooked.
You probably think medium rare chicken is the perfect way to cook it 💀💀
After patting meats dry I often add another light dose of rub, this is usually when I finish in the pan with a herbed butter, yum!
Something you have not done sous vide Buffalo meat. I would like to see you and ninjas reaction for that. Buffalo Picanha.
Every time I see a sous vide video I get so jealous of the curb they use for the rack when searing, all those juices!
We’re waiting on the Indian food video GUGA!!! I know you will come out with something special let’s GO🔥🔥💯
Good experiment! You're very inspiring. Since I started watching your channel ive gotten much better at cooking sousvide for me and my girlfriend. Thanks for the help and inspiration, and also the fun im having watching you guys having fun!
The disrespect to chicken in this video triggered me a lil.
me to chicken is awesome!
Yeah, I do not get their strong dislike.
@@joegrycow It's cause it's not beef!
But, chicken doesn't taste like anything. They didn't diss it, they were just like, "Well, it's chicken". I mean do you eat chicken and go "Yummm"?
A good roasted chicken can't be beat! That said, I've yet to try chicken from my sous vide that I like. I stick to the America's Test Kitchen technique of spatchcocking and roasting on my cast iron, it's the best.
1% is isotonic so you won't get any change. Common brines are 6%, 8% and even 10%. I usually do 8% for 12h or overnight. Haven't tried this with sous vide tho :) Love your channel!!
guga please Wagyu A5 dry aged vs. A5 wagyu smoked vs A5 Wagyu smoke and dry aged please make it happen!!!
Vs wagyu A5 dry aged pan seared.
I love your videos, i love your styles (all of you guys), i respect also what you do with sous-vide, but let’s face it, you do extremely well with sous-vide meat but chicken is not your thing. As a French food lover, i will just tell you what my old chef always told me, chicken is tricky, do not fancy it, select the best (poulet de Bresse), slow cook it in the usual oven at medium heat (160 degrees) for around 1h30 for a 2.2 kg chicken, and grill it for 5 minutes to make the skin crispy. Salt, pepper, crushed fresh garlic inside the chicken with 2 bay leaves from start oven. Start it oven cold, no pre-heating. Try it my friend, it’s simple, and you will love it 😊. Would like to see some sous-vide with vegetables only if you could.
Guga are planning to make a video on the new anova pro ? id love to see a review 😄
I'm interested if he plans to also.
For a home gamer, even though I go big sometimes with amounts I cook I don't know if I need it.
I have 2 precision WiFi and 1 nano.
At $400 I don't know if I need it
If he does another whole pig he could use it. Heats 25 gal without insulation from what I understand
totally agree you overcooked them chickens. i normally separate dark and white meat when i sous vide. i say forget wagyu of chicken and go wild do black chicken instead 😀
sous vide chicken at a lower tempature to get more juiciness out of it. Also try chicken by marinate it first in a flavorful marinade.
Is that a curb roasted bird? I seriously love how far this channel has grown. Big fan!
Of course it's not juicy. You must use a 6% brine and then cook it at a much lower temperature, 142 F/61 Celsius.
Stephan Engström
It is juicy
How long?
You dont need 'at least 6%'. Thats just nonsense
@@AbsoluteFidelity if you want to add water, and retain it, to your meat using the brine method, you use between a 6-8% brine. The proteins can handle up to 6% salinity which makes for maximum juicyness and taste. This is food science 101.
@ Do you even know what is 6% salinity? Do you know how salty that is for meats like chicken? Just to give you an example, KFC, the OR in particular, has a salinity of 0.5%. If you were to brine chicken pieces in a 6% salinity solution, you better pull it out real quick or else you would be eating ham. Its all about salinity vs time. Meat brined in a 50% salinity solution for 2 hours will taste less salty than a piece of meat that was brined on a 3% salinity solution for 24 hours. You dont need a minimum of 6% for brining to work, as long as the salinity levels of thr brine is higher than the salinity level of the meat, brining will work. Not all meat ate the same, 6% salinity in chicken will be disgustingly salty. Also, that is where equilibrium brining comes to play.
I love the searing tips they are very helpful
You removed the tail? I love the tail lol!!
Yeah you messed up there guga.
40g of salt per litre of water for brine.
Brine chickens whole for 12-24hrs.
Then marinade overnight in a rub or sauce.
Then sous vide for 2-4 hours at 65 degree Celsius.
Finally crank your oven up full blast and cook for 10mins to finish or alternatively use a hot rotisserie whilst continually basting for 15 mins.
Comes out perfect every time. Please try it and show us your results 👍🏻😋
That's right, physiological salt concentration is 0.9% , so the difference from 1% is just 0.1% and could not have any effect on the chicken.
Lol the hate on chicken from these 3 is uncanny jeeezus lol
I would be interested in you comparing water chilled VS air chilled chicken. Love your channel, you are the man!
Love you Guga! Bring on the Wagyu of Chicken 😍😍
Hey Guga, you mentioned a while back about wanting a good sous vide chicken recipe. I found the best luck in using boneless skinless chicken breast but treating them like steaks. Meaning if you have a large breast, don’t butterfly it. And it actually helps to undercook it a little bit. Did this the other night, then seared them on the grill, and they were the juiciest chicken breast I’ve ever made. Good seasoning also helps but, you know, duh.
Great video. Have you ever tried to "dry brine" a steak before sous-vide? I would be interested in seeing the differences between a dry-brine and regular salting.
When i brine i mix fish sauce with soya sauce, beer and too up with high pH mineral water, big beef steaks and pork neck i brine for a weel. The night before coocking them i take them out of the brine and put in mineral water only. Result is super tender and super juicy...much better then dry brine ;-)
this is what Gordon Ramsay watch at the night ... :D
Guga: are you ready for schicken Mamao?
mamao: shureee
Guga: MAMAO IS SO EXCITED
Guga make nandos chicken
I would love to see and hear about the flavor of a wagyu chicken!! When I am cooking a chicken or any poultry, I lift the skin up and place my flavored butter under it. Comes out much better then just seasoning on the skin.
Everything is really tender and really juicy lol. we need more information man
"I know they dont loole that good right now... But watch this!"
Definitely my favorite line!
I love your videos, every one is amazing always also guga’s rub is delicious!!!
all the people who are thumbing this up clearly have no culinary knowledge what so ever. stop giving this guy recognition when he doesnt know what hes doing
why do you cook your chicken at such a high temperature? sous vide is the one method that i feel safe going ~150°F with chicken to keep it nice and juicy, anything higher than that makes the breast dry and stringy :/
Agreed, way too high and 3 hours is unnecessary even at lower temps.
If I remember correctly, he cooked a whole chicken sous vide on one of his older videos. He used a lower temperature and the thighs or some other part of the chicken did not cook properly. That's probably why he used the higher temp here since he was cooking halves with the breast and thighs together.
I agree, i usually cook chicken breast at 149 for 1.5 to 2 hours. And adding sugar to the brine, i feel, does a lot of difference. When I brine chicken i like to infuse the brine with peppercorns, bay leaves, coriander and paprika :)
I really enjoy this channel!! Great cooking ideas! You guys are awesome!
I wanna see the "wagyu" chicken!
Edit the title so it reads "...Does it work with sous vide?" The internet attacks people for these little mistakes (even if they know more than one language is involved). Save yourself a little trouble and do a little edit. Keep up the good work guys. Any recipe I've tried from here and Guga Foods has been Deeeeeeelicious ,in the famous words of Ninja
Try a better brine, I use Alton Brown's apple cider/kosher salt/brown sugar/peppercorns brine on almost all my chicken and pork for at least 24 hours.
Michael Foley i think he wanted to use the most basic brine as to not involve any other variables
When I cook just boneless skinless chicken breasts, I use smoked salt, pepper, garlic powder and cook it at 140 degrees Fahrenheit for an hour and a half in the water bath, then finish with the flame thrower until brown and blackened. It comes out simply amazing and has ruined traditionally cooked chicken breast forever for me. When you have bones and skin, you have to adjust temp and time to get the right texture.
Thanks for the crispy skin tip! I'll try that it next time I cook up checked thighs.
Notification Squad, in the house! Raise the roof my brothers!
Brining is used to prevent drying during hot and fast or long slow cooking. Brining can be used as flavor carrier
Mix salt, sugar and spices in solution, then inject the meat. Place in vacuum bag and refrigerate 12 to 24 hours. You can tell flavor has gone through target meat
Especially large cuts.i used to work in poultry industry and processed 80,000 of Turkey breast per shift with this method.
1:14 you already know what this part is 😏
When I did sous vide turkey legs I followed a brining recipe first and then followed sous vide directions and finished with 2 hours at a low temperature in an electric smoker. I could definitely taste the brine even through the smoke. I recommend you try one of these out.
Wagyu of Chicken = poulet de bresse from france
Guga am i right?
I like to add some flavors and tenderizers to the brine, like soy sauce, white wine, vinegar, garlic powder, peppercorns, rosemary , thyme, etc. Makes a big difference.
I was making some eggs.
Left the eggs to watch this.
I hope i dont burn alive....
Hey, you can't do as badly as Angel did on the Short Rib video! Worst case scenario you'll have some nice hard boiled eggs. Have a good day, my friend.
Many years ago after my daughter's baptism, we had a picnic in the park. One thing we
had was chicken breast grilled over charcoal. We brined the chicken first. It was the best chicken I ever had. Outside grilled, but inside moist and juicy. Usually when someone makes chicken breast on the grill it's burnt outside, dry inside.
"I know they don't look that good right now..."
oh but they do.
We have been brining chicken for decades. I never BBQ or fry chicken without brining. It also does wonders for turkey and briskets if you want scrumptious pastrami!
Oh hi! :D
Already 1 dislike in just 3 minutes what a dink!
I always like his videos before watching it haha
@@jvt3057 same, I do this on all videos I watch then I know I've watched it already haha
The moment I saw him removing the tail...
@@mateocano8326 Chicken butt.. cut it off bro.. you don't know where it's been :D
I would love to see a Silkie Chicken episode. The reaction of Ninja to a black fleshed chicken meat would be priceless.
Agree with a lot of comments below, your brine solution is far to low in salt and sugar. Also, which has not been mentioned and probably the most common and easiest mistake when brining is allowing the meat to rest in brine for too long, especially for poultry. The basic rule of thumb is about 1.5 hrs per pound of product, I like to extend that slightly for chicken, however beyond this and your poultry will actually begin to pickle. This is beneficial for beef or pork, but for poultry is actually toughens the meat. Another thing mentioned is dry brining which is a great trick for a tender bird and really crispy skin.
Love this video. So proud of you guys.
Yes we wanna see that
Try brining for two or three days with spices in the water. Garlic, and poultry spices. Not only will in be more moist but will take on the flavor profile of the spices.
i was going to try this, guess brining is not necessary when doing sous vide chicken. thanks for saving me some time. although if I'm roasting or smoking chicken i will continue to brine. good job!
Here in the NYC area we can get Bobo chickens which actually got a write up in the NY Times. They are raised longer and sold the same day they're slaughtered. Never frozen. I found a HUGE difference vs regular chickens even when poached. If you can get similar you might want to give it a try.
NO GUGA, IT WAS ALL WRONG! not only do you need more salt, you need to add other seasonings like garlic, lemon, herbs, onions, etc (my advice would be some bay leaves, garlic cloves, onions cut into quarters, a few lemon slices and lots of whole peppercorns). then you need to actually simmer the brine for a bit, let it get cool again, THEN put the chicken in and let it refrigerate. all you did was throw the chicken into some cold water with salt. I hope you're able to try this experiment again.
in general wet cures are used for dry cooking methods and dry cures for e
wet cooking methods. consider deep frying heat and confit wet.
My brines are 1 cup salt 1 cup sugar 1 cup white vinegar 1 gallon water. I've found the vinegar consistently makes a more tender bird.
Heyy Guga i am from Greece i love your tactic guys love your videos!!!!
yes it does, ive done it, but id do dry brine because, it gets cooked enough/frying
How about Oxtail!!
After the wagyu if chicken of course....
It's also interesting that the half which was brined did not release as much air or steam as the unbrined half (the 2 bags have a different amount of "vacuum" left). The salt must have replaced a lot of the basic water inside the meat, and I've found that a tighter seal over the cooking time produces better results with less "air poaching" and more direct contact with precisely warmed water.
Guga, the best chicken I ever ate was marinated in, of all things, lemonade. It did not taste at all like lemon, but it was unbelievable. I recommend trying it in a test...
I think because sous vide is already a moist method, there is not much difference. When I smoke turkey, HUGE difference because it is a dry method. Thanks for your videos!!!
Thanks for doing this test guys. I had been wondering if it was worthwhile to brine chicken for a sous vide cook but had never gotten around to it. (Laziness! :-) ) Thank you for doing this so that I don't have to!
I did very similar experiment but did it Costco style! Injected one half with a salt brine and second half with my favorite seasoning in brine. Oh ya!
Mix a touch of olive oil in the butter may help to prevent burning with a reverse sear. Butter burn quickly garlick burn faster
~1% is for equilibrium brines, and I believe you'd need way more than 24 hours to permeate your chickens fully.
You must be talking about Breese chicken. I justed hatched 18 and can't wait....
to my knowledge the percentage of salt in the brine should be the percentage out of the total weight of the container including what you brine (say the chicken is 1/2kg so you add 3.5kg of water and then 4% salt)
I'd love to see this repeated with a 3-4% solution. I agree though brining helps a lot if you're smoking or roasting but for sous vide I can't really tell a difference either.
wagyu of chicken sounds interesting. I like brined chicken better but I always put flavors in the brine that go into the chicken like lemon slices, thyme, garlic, peppercorn etc. Another step I take is dissolving the sugar salt mixture in a little boiling water, then adding cold water( sometimes some ice) to get to the desired volume. This way it gets maximum use of the seasoning in your brine and really penetrates the meat. If you guys thought it was the same maybe it wasn't brined properly. Because chicken is small pieces brining isn't as important as with bigger cuts I just do it for flavor inside, but with pork loin or turkey breast I feel let down if it's not brined.
Good experiment. I brine virtually all meat. It pulls out the blood and imperfections from the meat and makes a better looking piece of meat when it's done. If you try the experiment with beef or pork, I would be interested in seeing what you think. If I have time - I brine for about 12 hours, marinade (in lime juice patted on and meat tenderizer patted on - patted on, not swimming) for about 12 hours - then cook. Even a low cut of meat comes out tender and juicy when I do that. Best to you and yours.
I would love a TSHIRT MAN Love you guys!!!! Love from Cape Town, South Africa
The way of chicken must be seen! Bring it Guggaaaaa
Yes. Please do the wagyu chicken. Your sources for items and recipes are fantastic! Asked for a meater thermometer for my birthday lol. Wouldnt know about it if it werent for your channel
Ninja is like " OK, it's chicken, now bring on the real food, Steak!" LOL! Also Ninja " Wagu of chicken? Let's talk more about that!"