INSTANT READ MEAT THERMOMETERS MOST AFFORDABLE - ThermoPro TP03 (~$14): amzn.to/3yz7jpF BEST DISCOUNT - ThermoPro TP620 ($50): amzn.to/3CRTZiy THE MODEL I USE - Lavatools Javelin Pro ($54): amzn.to/3etHwYT Please note that these are affiliate links so if you purchase a product through one of them, I will receive a small commission (at no additional cost to you). I appreciate your support!
I worked at a high end fried chicken restaurant in LA and we brined our chicken. You can brine chicken with skin on and have a crispy fried chicken. Just make sure you pat dry after and leave it in the fridge for a couple of hours before you add some batter, dredge or any type of combinations you use.
@@chefmesser420 Look up Tokyo Fried Chicken Co. it's in east LA. I would say it's like a Nando's (if you've ever heard of it) style system but fried chicken.
Fantastic video. During cooking tutorials I'm one of those students who LOVES having someone explain WHY I'm being told to perform a certain step. Once I comprehend what will happen if I go wildly off-piste and ignore the direction, I'm far more confident and excited about cooking. I love understanding why I'm doing what I do. Thank you so much for this upload, much appreciated.
@@ciganyweaverandherperiwink6293 They almost always try to add their own twist to it. And that twist almost always also makes it worse than the original they're trying to mimic.
@@thenonexistinghero Oh, haa! Have you seen Jaimie Oliver cook thai green curry? Or his ramen? It's the stuff of nightmares. I ignore everything he comes out with. Those two tutorials are legendary. And not in a good way. Highly recommended if you want to have a good laugh.
There are a million cooking channels and they're predominantly people who try to build suspense with cliffhangers or make the vid more about them than about the information. This is much more like the vids I've made, just a solid chunk of information. Very much enjoyed and will watch more.
as the meat heats up, the muscle fibres contract , causing the liquid in the fibres to be expelled ... but when meat is brined in a salt solution, the solution actually dissolves some parts of the protein structure of the meat, so in turn the muscle fibres can't contract fully and therefore retain more of their moisture ... meat becomes more tender overall.
Great video bro! I always Brine my chicken, it is a game changer… A pickle juice Brine for chicken wings is unreal. Also if you want a crispy skin and a wet Brine, I suggest removing the bird from Brine and letting the skin dry out in the refrigerator, uncovered for up to 24 hours. The skin turns out amazing!
I have been cooking dry ass chicken breasts for years. Thanks for the tip on the 155F internal. I have always brined... more for flavor than anything. Thank you for explaining what it is actually for.
So you always brine your meat and it turns out dry? Because you said you've been cooking dry chicken for years, and you've been brining for years. So which is it?
My 16 year old culinary GENIUS grandson (ok, brag brag brag!) brined some chicken breasts overnight in dill pickle brine (diluted 50% with water), salt, and modest amount of sugar. TOTALLY awesome when grilled!!! Fall-part tender, SO succulent!
@@turboleggy I need more to go on the get your message. It's as cryptic as in the classic movie "The Graduate" where Dustin Hoffman is told simply- "Plastics". !!!!
Go to your nearest ice-cream store. They often sell their empty plastic pails with lids for 50¢ each. Mark off your own measurements on the side of the buckets. All the ice-cream containers are rated as food safe (must be) for brining. Ours works just fine.
I'm not a professional chef, however I enjoy cooking for friends and family. I'm always trying new and exciting recipes to entertain my culinary interests, and get rave reviews from everyone. So as a result they always admire my culinary creativity. Thanks for posting this video. It's very informative as well as educational. ❤
Takie materiały lubię najbardziej - bez niepotrzebnych receptur, które każdy może sobie sam wymyślić, za to z wyjaśnieniem co, jak i dlaczego działa. Dziękuję!
I watch a lot of cooking videos and this was fantastic in its directness and quality of information. You also have a very non irritating style of delivery (at least for me) which made it easy to listen to. I’m now a subscriber - thanks for creating the channel.
Awesome and thorough explanation of cooking chicken temperatures! I use the 155 degree method myself and it's changed white meat chicken for me ever since! Great video as always!
I started brinning not so long ago and I feel I've been eating wrong my whole life. I still adjusting the brine recipe but the change is already amazing.
I heard somewhere ro add garlic dill pickle juice to my brine and it's amazing. Along with pepper flakes and a few heads of crushed fresh garlic and it's outstanding.
@@pharaohsmagician8329 I suppose the risk is making your chicken too salty, this depends on how much you season your brine and how long you leave it in. 48 hours is too long, so I would say anything between 24h - 36h
@@gabrielamaya2964 Thank You, here's a tip in return: I just watched another video that said brining it in Buttermilk tastes absolutely amazing and the result looks alot more crispy too
Also, an important thing to note is that your meat must be completely thawed before brineing it. The salt solution cannot move between the protein strands of the meat when the protein strands are frozen solid. It can give spoilage bacteria a chance to grow as well.
You do not have to brine chicken here in Denmark. Most if not all chicken breat, are pre-brined. To the point that you can buy "premium" chicken, sold on the point that it is without brine. However I have noticed that chicken without brine are more easy to cook dry. With brine you can "torture" the chicken a bit more on the pan, without it going dry.
@brostenen is it not considered a bad thing when it is pre-brined? As they do it to fill it it with water so kilo price goes down, but less nutrition per kilo? We do have it here in Norway too, but not to that extend in Denmark. When we first got it was frowned upon and never became a big thing.
Exactly the video (and useful comments) I was looking for. I will be experimenting with brine, marinate, sous vide and charcoal sear method (2 day, 4 step process) for a barbecue over the weekend and needed some more info on brines. Cheers!
Mind blowing. In the UK, we are instructed to cook chicken at 180 degrees Celsius, which equates to 356 degrees Fahrenheit… doesn’t come out stringy (this is a whole bird though). I’ll try the white meat (Breast) at the temp you suggested and see how it turns out!
Just to be clear, I'm talking about the internal temperatures here, not the temperature you would set your oven to. If I'm baking a whole chicken, I'll usually set my oven to anywhere between 375F and 425F (190 - 220C).
@@TheRegularChef thanks for getting back! I realised that might be the case after sending the comment - really appreciate you replying. And thanks for the great videos!
In the UK everybody overcooks the shit out of chicken. Whenever I cook it properly, most people will think it's 'undercooked' because they're so used to their extremely overdone and dried out chicken.
@@arandombard1197 I’ve never overlooked a chicken in my life, and am often lauded by my guests for serving a moist bird. Some of the methods I use to achieve this is making a butter ghee, salt and spices basting solution, and baste every 20 mins, and also putting half an onion and half a lemon inside the cavity of the bird. Hopefully now you can say that not ‘everybody’ in the UK overcooks their chicken. I’m sorry you’ve had such bad luck - you’ve clearly pulled the short straw with cooks whilst you’ve visited. If you ever want to pop by for a Sunday roast, you let me know! :)
I'm in my sixties and just had brined turkey for thanksgiving and it was the absolute best ever ! So for Christmas dinner i made a brined chicken , this is the only way I'm cooking birds again !
Wow young man, you are Brilliant, it's that simple. I've never heard any explanation as good as this from any of the Master Chefs out 'their' (the highly respected TV Chefs of the UK) Well done 👍👍👍
Great explanation of why cooking chicken breast to 155F! I'll try brining next time, as usually I put salt on breasts at least an hour before cooking, on the counter, at room temp. Result is always juicy meat. Cheers from Montreal!!
Thank you very much! If only all American guys on RUclips were so pleasant to watch, you have a very decent and appropriate way of presenting your matters. You won yourself a new subscriber, well done ;-)
Right!? Although he is a bit 'monotone', the speed in delivery is fast enough so you don't have to adjust the video YT speed. And.... "To the point. 👍"
Tks charlie! You helped me a lot. By the way, im not an English native speaker but i got all what you said. You have a very good diction to speak. Trust me, a lot of English natives don’t have. Tks again!
Man great video. Couple personal points, I always take chicken off at 160, I'm going to try 155 next time and then maybe 150. Thank You. Be careful brining chicken too long, IMO it takes the salt too much if you brine too long. I never brine chicken more then 12 hours, but just be careful or it just tastes like salt(IMO). To crisp up that skin just pop the broiler on halfway through, but Im sure you realize that.
Fr waaaaaay better than that Guga Food guy who just talks and talks and talks about fuckin nothing than starts labeling parts of the meat when we arnt cutting it like man is he annoying and I feel he does this just to try and use whatever knowledge he has so he feels validated which just makes the video 12-18 minutes long when it could be 4 with ACTUAL information 😂
Thanks for the chart on time and temperature for killing bacteria, I sous vide my pork loins at 134 degrees for 5 to 7 hrs. the final flame scorch brings it to 136 which is moist and perfect for me! Now I will have no worries about bacteria. I haven't tried brining the loin first, but will now.
Never knew about the temperature for chicken, that's great information! I typically stop applying heat at 158-160 to let carryover cooking finish the job at 165-167 and have had great success in juicy chicken with a nice browned crust; however, I am always looking to up my game and if I can make it even better, why not? Great video! Thanks!
@sampejke not sure I follow entirely. But sous vide "cooks" at really low temps. I am talking about the internal temperature of the meat itself whilst cooking. I usually remove the meat from the heat source a few degrees under the desired internal temperature. The heat continues to penetrate and cook the inside of the meat while it rests. Thats how it cooks to 165-167 and doesn't stay at 158-160. Hope that makes more sense
That shotgun mic sounds great! Try hanging it pointing down at you out of sight like a boom pole so we aren’t distracted from your highly informative cooking tips! Love your content
Brining also speeds up the thawing of frozen meats. Toss your chicken or fish fillets in a kosher salt brine tub in the morning and is ready for marinade or cooking.
Hi Charlie , you do make me a better home cook, thank you. I brined my chicken before putting it on the barbecue, it turns out very juicy. 2 questions please, can I use Himalayan pink salt in my brine ? ( in Australia kosher salt is not found everywhere) Also could you please teach use how to brine olives ( black or green) ? I failed several times as my olives turned mushy after a while, what is the right way to brine them? Thank you 🙏
Hi, I'm glad you enjoy the videos! Yes you can do that, any type of salt should be fine! That's a good idea, I haven't tried brining olives before but I may have to give it a try!
Hi, sorry if this came late. For olives, in Turkey my family adds enough salt so that a raw egg stays barely afloat. They add gradually more salt and check it with the egg to make sure that it was enough. This was the measure my grandparents did and my father still does and works out pretty great. If you are still brining olives I would recommend you to give this a try :)
Would it make sense to first brine and then marinate afterwards? First get the effect of protein breaking down as mentioned, then getting some additional flavor in so to speak.
That might work, but an even easier option would just be to use a salty marinade. That way, you're basically brining and marinating at the same time. That's what I usually do when I make chicken these days, and it works out really well!
That was really helpful, thanks. 2 questions - For a longer bringing process, eg overnight up to 48 hrs, i assume that you would need to put the solution with the meat in it back in the fridge, is that correct, or does brining always need to be done at room temp? And for a dry brine, on the skin side of a piece of chicken, will the dry brine penetrate through the skin to the meat, or do you need to get the dry brine under the skin?
Yeah you'll definitely want to brine in the fridge if you're doing it for any longer than an hour or so, just for food safety purposes. That's a good point though about the skin-on chicken. Ideally, you would want to lift the skin up and salt the meat directly because as you said, the salt doesn't really penetrate very well through the skin (if at all). I usually don't bother to do that that though because I've found that it sort of makes the skin fall off the chicken after it's baked. Plus, if you salt the bottom and sides of the meat thoroughly enough, the salt still seems to penetrate throughout the meat pretty well.
Really liking your content and sharing it with food friends. I also passed along your wealth management channel to my son. Here's a question. What's the difference between a dry brine and a "cure"?
I appreciate it, I'm glad you're enjoying it! Curing and brining are pretty similar, but curing is more for preserving the food rather than keeping it moist and tender. So you'd generally cure for longer periods of time compared to a brine, and sometimes you can also add nitrates or nitrites in addition to the salt. So things like ham and bacon are made using a cure, whereas when you brine, you're basically just salting the meat to keep it moist and tender.
Hi. Thanks for the video. I got to your channel while looking at bread recipes. Greetings from Colombia, South America. Do you do this brining at room temperature or do you recommend doing it in the fridge because of food safety concerns?
Great advice! Thank you. I will try this with wild white meat cottontail rabbit. The meat is extremely lean and easily dries out faster than even chicken breast on the grill. I think this salt brine recipe will definitely improve the flavor or cottontail meat.
Right? When he was like "to understand why we should brine let's look at what happens to chicken when you cook it". And I was like "let's fucking not though."
Nice tip! I saw Guga use boiling water to shrivel up the skin and make it super crispy. Can you technically do that after brining, pour boiling water as an intermediate step to shrivel the skin before cooking?
You could let the chicken dry out in the fridge for a day and it’ll be dry enough to crisp the skin. Not sure if your method would work, since boiling water won’t be very good at boiling away the water inside the skin, however hot oil may work.
I'd recommend using 50% pepper, 25% salt, & 25% lawrys seasoned salt. Most people are of aware of dry brining with salt but any dry seasoning will absorb liquids. If you use the 3 then you don't have to rinse due to less salt with this combination 👍🥩🍻
Add a little baking soda (like 1/4-1/2 tsp) and even a 15 minute soak will have a substantial effect on the tenderness. For chicken I recommend rinsing thoroughly before cooking or it does change the flavor a bit. It's a good way to make chuck or round steak fork-cut tender if you don't have time for braising or a pressure cooker.
Thank you, that was really helpful! I'm new to cooking meat and need all the help I can get. Would love to see you make something on salmon fillet, mine always gets super dry!
I think for salmon you just wrap it in tinfoil and it should retain moisture. Salmon is really fatty, so it doesn't really need anything to be moist. I've honestly never had a dry salmon and my mom is not a great cook lol. Not to insult your cooking or anything, just sharing my experiences. Meat is all I know how to cook lol, but when it comes to pasta or rice it never ends up how I like it. Lemon juice and as the other commenter has said "a load of butter" also helps to make it more moist.
I've been trying to change up my seasonings on my chicken. I'm trying to get that effect where it almost looks like the seasoning has melted into the meat. I've noticed on ribs seasoned before they're sealed or when they have pre-rubbed chicken in grocery stores
I usually brine a whole chicken for like 2-3 days in the fridge and then let it hang hooked to dry out (kinda like Cured meat) for a day or 2. I have no idea if what I do is any good, but I feel that the chicken is extra crispy. I use a normal oven 250-350F, nothing fancy.
Amazing overview and explanation, wow! Thank you so so much. I rewatched the salt conversion part, but don't understand lol but I understand it's ok as you mentioned to put the amount of salt as we like the taste.
I never brine chicken. I scoop melted butter on it. In swedish its called "Ösa" dont know the english word. When frying say chicken breast, fry it in butter on high heat until surface caramelize and gets brown. Then decrease the heat until low and with 2-5 minutes intervalls, scoop the melted butter onto the chicken breasts. I fry the chicken with garlic so the butter is "garlicy" and the chicken absorbs the flavours from butter and garlic. This way the chicken is cooked very slowly and gets tender with the help from the butter
That's just how we make steak in the states. You're "basting" it. Same way ppl cook steak. Blast to sear the outside. Then turn it down, ass rosemary and butter and baste it. (scoop melted butter on top)
Usually brines dont carry that much ability to incorporate lots of flavour BUT when I used some Lemon Confit in my brine the effect was pretty strong. I was suprised. Never ever going back to the time I did not brine my leaner meats
What we've been doing for pork since my grandfather, is dry brine for 1-2 days, wet brine in approx. 8percent solution + garlic+ rosemary for 4 weeks. Then take some for cooking and smoke the rest...
I have an amazing white wine and tomato braised chicken recipe, and contrary to the advice in this video my chicken definitely tastes better if it is brined before braising. Juiciness is of course the same either way, but in my experience brining always improves chicken and turkey flavor.
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Therm pro is junk. I had 3 die at the same time. One for different cooking areas. Truly remarkable they all died at the same time. Junk
I worked at a high end fried chicken restaurant in LA and we brined our chicken. You can brine chicken with skin on and have a crispy fried chicken. Just make sure you pat dry after and leave it in the fridge for a couple of hours before you add some batter, dredge or any type of combinations you use.
@Klemheist you're welcome. A neat trick before dipping chicken in batter is to light coat with cornstarch.
In Denmark it is really hard to find chicken that are not pre-brined.
What is this high end fried chicken restaurant called? I never been to a high end fried chicken joint. As a chef that a new one to me!
@@chefmesser420 Look up Tokyo Fried Chicken Co. it's in east LA. I would say it's like a Nando's (if you've ever heard of it) style system but fried chicken.
@@tightkitchen looks damn good I'm in Phoenix so next time in out there I'll definitely be hitting it up
Fantastic video. During cooking tutorials I'm one of those students who LOVES having someone explain WHY I'm being told to perform a certain step. Once I comprehend what will happen if I go wildly off-piste and ignore the direction, I'm far more confident and excited about cooking. I love understanding why I'm doing what I do. Thank you so much for this upload, much appreciated.
RUclips chefs by default often have things wrong as well.
@@thenonexistinghero Why by default?
@@ciganyweaverandherperiwink6293 They almost always try to add their own twist to it. And that twist almost always also makes it worse than the original they're trying to mimic.
@@thenonexistinghero Oh, haa! Have you seen Jaimie Oliver cook thai green curry? Or his ramen? It's the stuff of nightmares. I ignore everything he comes out with. Those two tutorials are legendary. And not in a good way. Highly recommended if you want to have a good laugh.
There are a million cooking channels and they're predominantly people who try to build suspense with cliffhangers or make the vid more about them than about the information. This is much more like the vids I've made, just a solid chunk of information. Very much enjoyed and will watch more.
as the meat heats up, the muscle fibres contract , causing the liquid in the fibres to be expelled ... but when meat is brined in a salt solution, the solution actually dissolves some parts of the protein structure of the meat, so in turn the muscle fibres can't contract fully and therefore retain more of their moisture ... meat becomes more tender overall.
good job!
you literally copied him word for word
Wow, you can listen for less than 60 seconds! Incredible! What a good boy
That sounds sus
Refreshing to see someone sticking to the point with such precision and not wasting time. Thank you brother. Subscribed!
Yes...🎉❤
Supriaed its not too long.
Iseen 12 ans evwn 20 mintues
Women in particular are guilty of that, I say that as a woman lol
Great video bro! I always Brine my chicken, it is a game changer… A pickle juice Brine for chicken wings is unreal. Also if you want a crispy skin and a wet Brine, I suggest removing the bird from Brine and letting the skin dry out in the refrigerator, uncovered for up to 24 hours. The skin turns out amazing!
Thanks! I'll have to give that pickle juice brine a try. That's a great tip, I hadn't thought of that! I'll definitely give that a try as well!
Hi Ryan, I have to ask, how long should I leave it in the brine before removing for drying?
@@Quiestagirl I would suggest 2 hr minimum and 6 hr max. This video has some great tips over all and love the regular chef! Thx for reaching out 👊🏼🔥💨
After drying from the fridge, do I rinse before cooking
@@curtiscarlgelacio4536 I do not suggest rinsing your chicken in the sink, as it can easily contaminate other parts of your kitchen.
I have been cooking dry ass chicken breasts for years. Thanks for the tip on the 155F internal. I have always brined... more for flavor than anything. Thank you for explaining what it is actually for.
So you always brine your meat and it turns out dry? Because you said you've been cooking dry chicken for years, and you've been brining for years. So which is it?
@@chance2413 i guess he overcooked the meat every time
lol ❤
Dry meat is just bad unless it was meant to be dried like jerky. If your going to overcook it why don't you just use a dehydrator?
If you're going to overcook why not just use a dehydrator?
My 16 year old culinary GENIUS grandson (ok, brag brag brag!) brined some chicken breasts overnight in dill pickle brine (diluted 50% with water), salt, and modest amount of sugar.
TOTALLY awesome when grilled!!! Fall-part tender, SO succulent!
you are a cute old man
That sounds great ❤
What's more awesome is you being proud of your grandson :)
Yogurt
@@turboleggy I need more to go on the get your message. It's as cryptic as in the classic movie "The Graduate" where Dustin Hoffman is told simply- "Plastics". !!!!
Solid explanation man. This makes me want to pick up some of those 6 qt containers you have haha.
I appreciate it man, thanks for watching! Haha yeah they come in handy, I have them in a few different sizes and get a lot of use out of them.
He reminds me a lot of you. Love this approach to cooking, to be honest don't mind having two of you uploading similar-style videos.
Exactly what I thought.
I use a 2½ gallon container with a tight-fitting lid.
Go to your nearest ice-cream store. They often sell their empty plastic pails with lids for 50¢ each. Mark off your own measurements on the side of the buckets.
All the ice-cream containers are rated as food safe (must be) for brining. Ours works just fine.
I'm not a professional chef, however I enjoy cooking for friends and family. I'm always trying new and exciting recipes to entertain my culinary interests, and get rave reviews from everyone. So as a result they always admire my culinary creativity. Thanks for posting this video. It's very informative as well as educational. ❤
U are a great person .
Wow……after all these years I finally understand how to have juicy chicken off the grill…..so glad I stumbled upon this video…..thank you!
thanks for just getting to the point rather than a big intro and history of salt or some nonsense. Great info! Love the extra science bit there.
Holy shit, you are the first video I’ve seen that not only said how, but WHY. Good job 👍
Takie materiały lubię najbardziej - bez niepotrzebnych receptur, które każdy może sobie sam wymyślić, za to z wyjaśnieniem co, jak i dlaczego działa. Dziękuję!
Awesome explanation! So much better to actually understand why things should be done rather just following what should be done
I couldn't agree more. I don't just want to know how to do something. I want to know WHY to do something.
@@orusandornots1915..... me too 🙋🇸🇬👍
I'm 50 and I've NEVER heard of brine...THANKUUU for this info...often wondered how to really tenderize meat and keep it's moisture while cooking.
I watch a lot of cooking videos and this was fantastic in its directness and quality of information. You also have a very non irritating style of delivery (at least for me) which made it easy to listen to. I’m now a subscriber - thanks for creating the channel.
Thanks!
Thank you, I'm glad you found it helpful!!
Awesome and thorough explanation of cooking chicken temperatures! I use the 155 degree method myself and it's changed white meat chicken for me ever since! Great video as always!
Thanks, I appreciate it!
Fahrenheit or Celsius ??
@@yka9632 We're measuring internal temperature, so Fahrenheit.
Man, I took notes and arranged it in a chart, which I laminated and placed it on my cupboard wall. What an amazing tutorital!
I started brinning not so long ago and I feel I've been eating wrong my whole life. I still adjusting the brine recipe but the change is already amazing.
I heard somewhere ro add garlic dill pickle juice to my brine and it's amazing. Along with pepper flakes and a few heads of crushed fresh garlic and it's outstanding.
@@gabrielamaya2964 thanks! How long do you keep it in the brine for? Is there any risks to doing it?
@@pharaohsmagician8329 I suppose the risk is making your chicken too salty, this depends on how much you season your brine and how long you leave it in. 48 hours is too long, so I would say anything between 24h - 36h
@@gabrielamaya2964 Thank You, here's a tip in return: I just watched another video that said brining it in Buttermilk tastes absolutely amazing and the result looks alot more crispy too
@@pharaohsmagician8329 interesting, I'll have to try that.
a great example of useful video. straight forward and no yapping about ads or merch or other things. much love 🌷💜
Mind blown on the whole 150 safe temp thing. I'll never be the same after this. Subscribed and thanks.
I started brining my turkey for Thanksgiving about 15 years ago and I’ll never go back to the old way. It’s amazing
15 years is a long time to brine a turkey.
@@crankycast yes, you should be super salty by now 😆
@@crankycast yes, it should be super salty by now 😆
Has it gone bad after 15 years or did it just ferment in the brine?
Also, an important thing to note is that your meat must be completely thawed before brineing it. The salt solution cannot move between the protein strands of the meat when the protein strands are frozen solid. It can give spoilage bacteria a chance to grow as well.
Thanks.
That doesn't make sense. Explain better.
@@jaredlapierre1304 wtf do your own research
i put thighs from the freezer into brined water to thaw overnight
Nevermind him, you can brine while thawing chicken. Just make sure its refrigerated. While brining/thawing.
I finally learned HOW brining works. Now THAT makes sense! Thank you.
You do not have to brine chicken here in Denmark. Most if not all chicken breat, are pre-brined. To the point that you can buy "premium" chicken, sold on the point that it is without brine.
However I have noticed that chicken without brine are more easy to cook dry. With brine you can "torture" the chicken a bit more on the pan, without it going dry.
*is
@brostenen is it not considered a bad thing when it is pre-brined? As they do it to fill it it with water so kilo price goes down, but less nutrition per kilo? We do have it here in Norway too, but not to that extend in Denmark. When we first got it was frowned upon and never became a big thing.
Don't think that's the same. They inject it right into the mean. That's different from what he's doing in the video, which takes hours of soaking
@@HYPERxSONICxFANx2012no
Exactly the video (and useful comments) I was looking for. I will be experimenting with brine, marinate, sous vide and charcoal sear method (2 day, 4 step process) for a barbecue over the weekend and needed some more info on brines. Cheers!
Give me the BBQ address...
Mind blowing. In the UK, we are instructed to cook chicken at 180 degrees Celsius, which equates to 356 degrees Fahrenheit… doesn’t come out stringy (this is a whole bird though). I’ll try the white meat (Breast) at the temp you suggested and see how it turns out!
Just to be clear, I'm talking about the internal temperatures here, not the temperature you would set your oven to. If I'm baking a whole chicken, I'll usually set my oven to anywhere between 375F and 425F (190 - 220C).
@@TheRegularChef thanks for getting back! I realised that might be the case after sending the comment - really appreciate you replying. And thanks for the great videos!
No problem, I’m glad you like them!
In the UK everybody overcooks the shit out of chicken. Whenever I cook it properly, most people will think it's 'undercooked' because they're so used to their extremely overdone and dried out chicken.
@@arandombard1197 I’ve never overlooked a chicken in my life, and am often lauded by my guests for serving a moist bird. Some of the methods I use to achieve this is making a butter ghee, salt and spices basting solution, and baste every 20 mins, and also putting half an onion and half a lemon inside the cavity of the bird. Hopefully now you can say that not ‘everybody’ in the UK overcooks their chicken. I’m sorry you’ve had such bad luck - you’ve clearly pulled the short straw with cooks whilst you’ve visited. If you ever want to pop by for a Sunday roast, you let me know! :)
I'm in my sixties and just had brined turkey for thanksgiving and it was the absolute best ever ! So for Christmas dinner i made a brined chicken , this is the only way I'm cooking birds again !
Wow young man, you are Brilliant, it's that simple. I've never heard any explanation as good as this from any of the Master Chefs out 'their' (the highly respected TV Chefs of the UK) Well done 👍👍👍
He's a nob head
Cretin!
Idk why I'm watching this but this guy's voice and production kept me hooked
Great explanation of why cooking chicken breast to 155F! I'll try brining next time, as usually I put salt on breasts at least an hour before cooking, on the counter, at room temp. Result is always juicy meat. Cheers from Montreal!!
Yeah that works great as well but I’d recommend giving the brine a try! Cheers, thanks for watching!
Thank you very much! If only all American guys on RUclips were so pleasant to watch, you have a very decent and appropriate way of presenting your matters. You won yourself a new subscriber, well done ;-)
Best explanation I've ever seen.
Best discussion of how and why brining that I have seen!!!
To the point. 👍
You are one of very few people i can actually listen to.
Chef Allan.
Right!? Although he is a bit 'monotone', the speed in delivery is fast enough so you don't have to adjust the video YT speed. And.... "To the point. 👍"
This is the most useful and information dense cooking video I have seen, much earned subscription my man
Tks charlie! You helped me a lot. By the way, im not an English native speaker but i got all what you said. You have a very good diction to speak. Trust me, a lot of English natives don’t have. Tks again!
Good tip about not wet brining chicken if you want crispy skin, but to "dry" brine instead. That's what I will do. Thanks!
My aunt made a brined turkey for christmas and I swear it was the juiciest poultry I ever ate. Not to mention it tasked and felt like pork loin.
Man great video. Couple personal points, I always take chicken off at 160, I'm going to try 155 next time and then maybe 150. Thank You. Be careful brining chicken too long, IMO it takes the salt too much if you brine too long. I never brine chicken more then 12 hours, but just be careful or it just tastes like salt(IMO). To crisp up that skin just pop the broiler on halfway through, but Im sure you realize that.
i sous vide my chicken at 140
Last thanksgiving I brined the turkey and it made a difference for sure.
Appreciate the explanation of the differences! It really helped. Thanks
Charlie Anderson is a very clever and saudíes chef.
Great in technique.
Awesome, skillful or efficient way of cooking.
Thank you indeed
Simple, scientific, and satisfying! Great vid man!
Fr waaaaaay better than that Guga Food guy who just talks and talks and talks about fuckin nothing than starts labeling parts of the meat when we arnt cutting it like man is he annoying and I feel he does this just to try and use whatever knowledge he has so he feels validated which just makes the video 12-18 minutes long when it could be 4 with ACTUAL information 😂
Thanks for the chart on time and temperature for killing bacteria, I sous vide my pork loins at 134 degrees for 5 to 7 hrs. the final flame scorch brings it to 136 which is moist and perfect for me! Now I will have no worries about bacteria. I haven't tried brining the loin first, but will now.
I put salt in my marinade ! No need to choose between them. Results are yummy.
I brined my turkey this year it was absolutely bomb
@1:19, some people use lemon or lime when marinading.
Not playing fast and loose with the temp but fully believe you are correct
Never knew about the temperature for chicken, that's great information! I typically stop applying heat at 158-160 to let carryover cooking finish the job at 165-167 and have had great success in juicy chicken with a nice browned crust; however, I am always looking to up my game and if I can make it even better, why not? Great video! Thanks!
I can't get.. it is not even the temperature of boiling water. How possible to cook anything on such low heat????
@sampejke not sure I follow entirely. But sous vide "cooks" at really low temps. I am talking about the internal temperature of the meat itself whilst cooking. I usually remove the meat from the heat source a few degrees under the desired internal temperature. The heat continues to penetrate and cook the inside of the meat while it rests. Thats how it cooks to 165-167 and doesn't stay at 158-160. Hope that makes more sense
Salt citrus solution is my go to.... absolutely delicious
Love the explanations! Very helpful for understanding why certain methods are used.
Great explanation, without unnecessary chatting.
I did it!! The best chicken breast my husband have ever had and kids too 🤣! Thank you for this tip!
That shotgun mic sounds great! Try hanging it pointing down at you out of sight like a boom pole so we aren’t distracted from your highly informative cooking tips!
Love your content
Great video! It's already saved in my cooking folder.
Thanks for sharing this brilliant knowledge. Greeting from Indonesia ✌️
I’ve always ended up with salty chicken when using the 6% solution. We use about two Tlbs per Qt and get consistent results.
Do u salt the chicken after the brine?
Straight down to business! Excellent video!
Brining also speeds up the thawing of frozen meats. Toss your chicken or fish fillets in a kosher salt brine tub in the morning and is ready for marinade or cooking.
i put a whole turkey in a pickling spice brine brine for 7 days , baked it as usual. best turkey i every had
Hi Charlie , you do make me a better home cook, thank you. I brined my chicken before putting it on the barbecue, it turns out very juicy.
2 questions please, can I use Himalayan pink salt in my brine ? ( in Australia kosher salt is not found everywhere)
Also could you please teach use how to brine olives ( black or green) ? I failed several times as my olives turned mushy after a while, what is the right way to brine them? Thank you 🙏
Hi, I'm glad you enjoy the videos! Yes you can do that, any type of salt should be fine! That's a good idea, I haven't tried brining olives before but I may have to give it a try!
Hi, sorry if this came late. For olives, in Turkey my family adds enough salt so that a raw egg stays barely afloat. They add gradually more salt and check it with the egg to make sure that it was enough. This was the measure my grandparents did and my father still does and works out pretty great. If you are still brining olives I would recommend you to give this a try :)
A little love from a torch will crisp the skin to the desired doneness. A splash of Liquid Smoke in the brine does wonders for additional flavor
Would it make sense to first brine and then marinate afterwards? First get the effect of protein breaking down as mentioned, then getting some additional flavor in so to speak.
That might work, but an even easier option would just be to use a salty marinade. That way, you're basically brining and marinating at the same time. That's what I usually do when I make chicken these days, and it works out really well!
@@TheRegularChef well a year later then i guess time for an update video ;)
I dry brined my chicken quarter legs over night and it was soooooooo amazing, juicy and the skin was extra crispy!
That was really helpful, thanks. 2 questions - For a longer bringing process, eg overnight up to 48 hrs, i assume that you would need to put the solution with the meat in it back in the fridge, is that correct, or does brining always need to be done at room temp? And for a dry brine, on the skin side of a piece of chicken, will the dry brine penetrate through the skin to the meat, or do you need to get the dry brine under the skin?
Yeah you'll definitely want to brine in the fridge if you're doing it for any longer than an hour or so, just for food safety purposes. That's a good point though about the skin-on chicken. Ideally, you would want to lift the skin up and salt the meat directly because as you said, the salt doesn't really penetrate very well through the skin (if at all). I usually don't bother to do that that though because I've found that it sort of makes the skin fall off the chicken after it's baked. Plus, if you salt the bottom and sides of the meat thoroughly enough, the salt still seems to penetrate throughout the meat pretty well.
your a good maker of cooking videos, thank you sir
Really liking your content and sharing it with food friends. I also passed along your wealth management channel to my son. Here's a question. What's the difference between a dry brine and a "cure"?
I appreciate it, I'm glad you're enjoying it! Curing and brining are pretty similar, but curing is more for preserving the food rather than keeping it moist and tender. So you'd generally cure for longer periods of time compared to a brine, and sometimes you can also add nitrates or nitrites in addition to the salt. So things like ham and bacon are made using a cure, whereas when you brine, you're basically just salting the meat to keep it moist and tender.
Great video. I did as you recommneded on chicken breast with skin but I place the meat in a air fryer and it crisp the chicken skin very well.
Hi. Thanks for the video. I got to your channel while looking at bread recipes. Greetings from Colombia, South America. Do you do this brining at room temperature or do you recommend doing it in the fridge because of food safety concerns?
Hi, I'm glad you like the videos! Yes, you'll definitely want to brine in the fridge for safety purposes.
Great advice! Thank you. I will try this with wild white meat cottontail rabbit. The meat is extremely lean and easily dries out faster than even chicken breast on the grill. I think this salt brine recipe will definitely improve the flavor or cottontail meat.
How to Brine @3:30
Right? When he was like "to understand why we should brine let's look at what happens to chicken when you cook it".
And I was like "let's fucking not though."
Never tried brining chicken...now I have to try it!
Nice tip! I saw Guga use boiling water to shrivel up the skin and make it super crispy. Can you technically do that after brining, pour boiling water as an intermediate step to shrivel the skin before cooking?
You could let the chicken dry out in the fridge for a day and it’ll be dry enough to crisp the skin. Not sure if your method would work, since boiling water won’t be very good at boiling away the water inside the skin, however hot oil may work.
@@Chevsilverado - it renders the fat underneath and it makes the skin thinner then crisps when cooking
I like when they explain it in details
Great video man! But can you freeze chicken after it's brined? Will it affect the texture? Thanks.
Great question, hope you get an answer.
Phenomenal stuff, cant wait to give this a shot this weekend
I'd recommend using 50% pepper, 25% salt, & 25% lawrys seasoned salt. Most people are of aware of dry brining with salt but any dry seasoning will absorb liquids. If you use the 3 then you don't have to rinse due to less salt with this combination 👍🥩🍻
Add a little baking soda (like 1/4-1/2 tsp) and even a 15 minute soak will have a substantial effect on the tenderness. For chicken I recommend rinsing thoroughly before cooking or it does change the flavor a bit. It's a good way to make chuck or round steak fork-cut tender if you don't have time for braising or a pressure cooker.
Thank you, that was really helpful! I'm new to cooking meat and need all the help I can get. Would love to see you make something on salmon fillet, mine always gets super dry!
You can brine salmon but I would suggest always cooking it in a load of butter
I think for salmon you just wrap it in tinfoil and it should retain moisture. Salmon is really fatty, so it doesn't really need anything to be moist. I've honestly never had a dry salmon and my mom is not a great cook lol. Not to insult your cooking or anything, just sharing my experiences. Meat is all I know how to cook lol, but when it comes to pasta or rice it never ends up how I like it.
Lemon juice and as the other commenter has said "a load of butter" also helps to make it more moist.
How do you have so much knowledge about meat! Thank you I've been looking for ways to brine chicken!
Do you still salt the chicken when you season it, or does the brine make it salty enough?
Dont add extra salt if you brine with salt
@@georgepi4517 ok, thank you!
@@NoticeMeSenpaiii you can add bbq sauce i just made it turn out great
Huge thanks!!! This changes everything.
I've been trying to change up my seasonings on my chicken. I'm trying to get that effect where it almost looks like the seasoning has melted into the meat. I've noticed on ribs seasoned before they're sealed or when they have pre-rubbed chicken in grocery stores
Might depend on your draining. I think paprika, cumin and tumeric are pretty good at coloring the food
I usually brine a whole chicken for like 2-3 days in the fridge and then let it hang hooked to dry out (kinda like Cured meat) for a day or 2. I have no idea if what I do is any good, but I feel that the chicken is extra crispy. I use a normal oven 250-350F, nothing fancy.
The trick is to bribe the chicken 🐔
My man that's funny
@@oofiedoofiemaxxer Not for the chicken. Unless it has been bribed of course - then everything is possible.
@@dennis4248 lol
💰
@@paullyons615 That's the spirit
Amazing overview and explanation, wow! Thank you so so much. I rewatched the salt conversion part, but don't understand lol but I understand it's ok as you mentioned to put the amount of salt as we like the taste.
I never brine chicken. I scoop melted butter on it. In swedish its called "Ösa" dont know the english word. When frying say chicken breast, fry it in butter on high heat until surface caramelize and gets brown. Then decrease the heat until low and with 2-5 minutes intervalls, scoop the melted butter onto the chicken breasts. I fry the chicken with garlic so the butter is "garlicy" and the chicken absorbs the flavours from butter and garlic. This way the chicken is cooked very slowly and gets tender with the help from the butter
That's just how we make steak in the states. You're "basting" it. Same way ppl cook steak. Blast to sear the outside. Then turn it down, ass rosemary and butter and baste it. (scoop melted butter on top)
Loved the video, I always brine my pork and poultry.
Thank you for this video! So informative and insightful, I really appreciate it (:
Usually brines dont carry that much ability to incorporate lots of flavour BUT when I used some Lemon Confit in my brine the effect was pretty strong. I was suprised. Never ever going back to the time I did not brine my leaner meats
More chill version of Ethan and Joshua I like it 👌
What we've been doing for pork since my grandfather, is dry brine for 1-2 days, wet brine in approx. 8percent solution + garlic+ rosemary for 4 weeks. Then take some for cooking and smoke the rest...
TL:DR dry brine beef. Wet Brine poultry. This dude has contradicted some of my most complimentary cooked meals done after brine.
BRAVO! What a fantastic video! You really helped us all! Thank you❤
I brined some chicken in Claussen's pickle juice once. That was yummy!
I have an amazing white wine and tomato braised chicken recipe, and contrary to the advice in this video my chicken definitely tastes better if it is brined before braising. Juiciness is of course the same either way, but in my experience brining always improves chicken and turkey flavor.
Would you mind sharing that recipe?