IMO one of the hardest, but most valuable skills to learn as a home cook is knowing how to make a variety of meals on the fly with limited ingredients depending on what you have in the pantry, fridge, and freezer, so hopefully sharing my thought process behind this is helpful to some of you. Here are a bunch of recipes that you can start to practice: www.cookwell.com/discover/collection/creating-healthy-meals-from-one-chicken-breast Also let me know what recipes, tests, or concepts you want to see this summer!
I learned this by just simply not being able to afford an alternative. it was get creative or don't eat. which I wouldn't recommend, don't get me wrong, but it's amazing what you can do when you're more or less forced to
That was fantastic information thank you. Where can I get a copy of that “ Flow diagram” you used? I think it would help me greatly in meal planning, cooking and using up left overs.
I love that Ethan's refrigerator is full of condiments, it looks like a real person's fridge, not some " influencer's " staged fridge with everything decanted into special plastic containers. This are such great videos and Ethan makes cooking accessible.
As someone who "knows" a lot of this stuff. I realize how good it is and hope that more viewers find this channel so they can learn how to better themselves and their families. There is so much great educational information in this channel.
Thanks for this second channel and this video in particular. As someone who grew up in a house where nearly every meal came in a box that sat in the pantry or freezer and is learning to cook more food that is better for me that I'll also enjoy beyond the absolute basics, this video in particular is a game changer. I often start a week realizing I forgot to plan to make this and that recipe and make sure I have what I need. This really opened my mind to the possibility that with some chicken and some stuff I usually have on hand around I can be 30 minutes or less away from a good enough meal without endlessly scrolling through recipes trying to find one that doesn't call for ingredients I don't have on hand.
I really enjoy the videos from the original channel, but those are something else man. Real time cooking, limited ingredients, healthy, and close to our day to day lives. Keep the good work man, u're really bringing more people into cooking delicious food themselves.
another really nice chicken breast dish for meal prepping is "kagikit", you boil chicken with onion, ginger, garlic, whole pepper and a bay leaf.. drain, cool and flake.. then fry it along with some of the chicken stock, a chicken cube/msg, garlic+onion some soysauce or any seasoning.. perfect for rice bowls, salads etc
Totally agree that having prepared protein makes you use other ingredients you already have. If there is no proteins available then there is no food being made.
I get so much useful and practical information from this man. And the vast majority of that information quickly gets converted into wisdom. Keep up the good work, my friend.
Mr Ethan I’m obsessed with your main channel (first time I see this one)… I have downloaded some of your playlists so that I could learn even at night when I have insomnia. I am so happy to have met this incredible educational channel as a housewife who has never cooked before marriage. I am applying your techniques in almost everything I cook, and I’m learning a lot, hopefully I could watch and absorb everything soon. I want to be the best cook for my husband and make better foods than restaurants, thanks for the resources!!
Great content as always Ethan! I try to eat healthy and I count my calories, but most of the times I really don't have a lot of time to cook diner. Because of that, meal prepping protein was BIG help for me. It takes very little time and i mostly do big batches of chicken breast, thighs or ground meats with various seasoning in the oven. Yes, I miss some of that maillard, but it saves me time. Some of the cooked meat I leave in fridge, other i slice thinly and freeze. And boom, that's one to two weeks worth of protein for you, mix a quick side dish and dinner is ready. Definitelly a game changer!
I love this! I use a similar strategy to meal - prep when im in the mood. Make multiple breasts or cuts in different seasonings, then keep them in the fridge until I'm ready to eat or use them. Another thing I do is to do the plain salt and pepper chicken (similar to your salt only chicken), keep it in the fridge, then it can be used as a quick meal supplement, or another vessle for something like your pasta salad, quesadilla or something similar.
Made the torta tonight. With variations of course, but the method rocks. Sometimes you just need a reminder that delicious food often doesn’t take more than 30 minutes.
I’m constantly trying to make healthier meals so I appreciate your content. We eat mostly chicken, some beef and no pork, so I am always looking for new tips. I keep a well stocked herb and seasoning pantry ( Mediterranean, Middle Eastern, South American, Asian ). Currently stat of in Okinawa so I am learning to cook “ blue zone” and Japanese dishes.
i love this kind of video, i find im terrible at remembering recipes and ill miss things out or forget to buy stuff ahead of time~ but just looking at the methods and seeing as many different examples is a great way for me to learn. please keep up the good work :D
This is an awesome shift in thinking/perspective. I usually cook at home for my girlfriend and myself. She has some dietary restrictions and is mildly picky so she has a hard time knowing what she wants to have most of the time. The only meat she'll eat is chicken and I think asking her what form factor she wants instead can make deciding so much easier for us. Almost every time it's chicken, just how do you want it? Over rice, pasta, salad etc.
Great video. I learned something new and useful today. Just preparing the chicken with just salt. I like to cook extra for leftovers, and in the past had to be married to the one kind of seasoning I used when I made it. I for sure will implement this tip in my near future. Also thanks for keeping it real. The struggles with opening seals, running out of something but finding a substitute, a fridge that looks as if a real person uses it (not like those fridge restock videos out there), and mostly - taking little snack bites of things that did not make it into the bowl. 😅 I was hoping you would go for that big piece of blackened chicken you had just sitting there. You must have taken it when there was a cut at the end 😊 Also want to thank you for a tip I learned from you. I have been moving over to the deli style containers. My family was always struggling to find the right lids for the containers we had. It's almost completed.
my family say i am cooking chicken wrong and it shouldn’t be making them cough with smoke but i use a lot of seasoning and you’ve helped me realise i am right x 🤣
Shout out to HEB & their Mi Tienda lineup of products! Love the content and how it reminds us to think creatively in the kitchen within a tried and true framework.
I have half a baguette that is just dying to be treated like this. I love this perspective on cooking--if you're clever, you can make anything with some basic ingredients.
Incredible work as always! I have one question about heat regulation. You began searing the chicken at 400 degrees and blackened it. Should the goal be to always keep the surface at around 400, and if it gets too hot to drop the heat back? Or should the idea be to keep the burner on high?
What would be the best way to use this protocol for how I cook chicken? I cook whole chicken in the instant pot because I am really bad at parting out my chicken (plus this method is super easy). I typically shred it after and then season as needed per whatever recipe I'm using. I'd like to be able to use this more ways because I only use this chicken in recipes with sauces. Would it even be possible to brown this type of chicken for different meals if I don't pre-shred?
I see some comments about him not washing his hands and the different ways his cross-contaminating. Some people say he can do what he wants. I agree this is his kitchen and he's the only one that uses it. I am constantly washing my hands when I cook with chicken because while I am the primary cook, I'm not the only one that uses the kitchen. As he makes these videos. Yes, I believe that most people are aware of proper food safety but not everybody is. So as he's explaining everything that he does and the science behind things, I still think he needs to show proper hand washing and ways to avoid cross-contamination. Maybe he should do a whole video about mindless ways. People don't realize that they are cross-contaminating things
Hi Ethan, I'm only 2 minutes in but want to ask before I forget. You're demonstrating "butterflying" the chicken breast to make it flatter so it cooks evenly. I usually pound the chicken breast with a meat mallet to do this. Does slicing produce better results?
It's likely negligible! The key is to get it an even thickness, you could try a slice vs pounded side by side and see if you notice a significant different though!
Hey Ethan, just wondering. Do you do a room tone for your videos? The few times you went silent to eat it feels like someone hits the mute button and it’s too quiet. Maybe something to add to this moments if you’re trying to remove the sound of your chewing
Erm cuz he used all of the salt when he salted the chicken breast and said that he was out of salt even in his pantry. Can't magic extra salt from nowhere.
How do you deal with the problem of 'woody chicken breast'? I like chicken breast as a base, a protein source, but the texture of today's chicken breast sucks. I'm ready to jump to the 'firm tofu' category.
Its not just you, I find it too. I used to like Eathan’s content but I find he tends to over explain things and make things more confuaing than they need to be. It makes things frazzled and chaotic in my opinion. I don’t thing we need a flow chart or value stream map for what to do with a chicken breast anymore than we need a 45 minute video on how to buy onions. He’s a bit much for my taste.
Hello Ethan. I just wanted to take a moment to echo what many others are saying. Somehow, or another, the RUclips algorithm never showed me your main channel so I was unaware of your existence until a few days ago when your Shallot/Oklahoma Onion burger video popped up on my home page and I am so glad it did! I have watched all the videos on this channel already and these videos are a real pleasure to watch. I love how chill the feel is. You have somehow captured the essence of the feeling of a friend inviting me over and we are just hanging out in the kitchen while they cook the meal (albeit I'm usually helping!). I love the pace, I love this mistakes, I love the ambience, and I find myself exited and waiting for the next video. Cheers, man. This is phenomenal content.
I learnt so much about cooking from the main channel. I usually use forks to shred chicken breasts after frying and add them back to whatever pasta I feel like making. Super easy way to add more protein in my meals.
@@nateracingI think it's a double edge sword, you get used to it and it reduces your sensitivity. My mother is a great cook but she uses a lot of salt, which I never noticed when I was young. My wife on the contrary is very conscious about keeping things healthy and we've been using very few salt for the past decade. And honestly, I don't miss it and things taste... naturally tasty. But when I visit my mother now, I can't help but finding every meal too salty.
Its not as much as you think, hes probably using kosher salt, easier to control and the crystal are bigger so they're less salt in the same volume as table salt
I was only today suggested videos from this channel. Don’t know why the algorithm took so long, but glad I found it. This is a good idea for folks who are new to cooking; I’ve always taken what ingredients I have and made them into thrown together meals but I know a lot of folks don’t know how to do that. Practical, approachable and realistic cooking video. Keep these coming!
This is brilliant stuff. I just discovered this channel after being a long-time follower of your original channel. This feels like a return to the roots of the other channel with more intention and production value which is awesome for someone like me! Keep up the great work, even as a long-time viewer I'm still learning new techniques and philosophies for cooking!
Same!! Big fan of both! My only gripe is the unwashed herbs and veggies 😩😩 especially store bought lettuce! But love the content, the down to earthiness, and the education throughout! Thank you!!
This is super great but not washing hands after touching raw chicken is a huge no no. And then used the same paper towel used to absorb raw chicken juices is also used to wipe the counter? Basically contaminated the entire kitchen. Maybe it was done off camera (I hope?). Great recipe but should also show a better example of food safety.
@@marjory62People always trying to find someway to put this guy down and feel better it's real sad. Not sure what you get from critiquing his hygiene when it doesn't effect you.
Ethan, I'm so glad you started this channel. I love that you keep it PRACTICAL (though idk if most of us have gas ovens. pls use stainless steel more often!) for your viewers. Just some feedback though -- the intro music is giving WikiHow. It's too serious and spooky and doesn't match the quality of your content. Cheers.
Wow, just discovered your channels today. You mentioned in one of your videos (I’m binging) that you want to make the best website, well, check, you did. LOVE how it is set up. THANK YOU!
Love your videos; always well put together, narrated and informative. I'd love to see something about what to prepare with a bunch of frozen ingredients. I never think or take time to slice the meat before freezing it; I know I should. I often find myself with a freezer full of stuff that I'm not sure how to use the day of, if it's still frozen.
Love the protocol! I've been cooking chicken breast and thighs sous vide for a few months now, next level juicyness and tenderness. Definitely will be adapting the seasoning methods and different forms from your protocol to mix things up a bit.
![DDG & G Herbo - Nosey [Official Video]](http://i.ytimg.com/vi/I9Ra0Zc2NlQ/mqdefault.jpg)
IMO one of the hardest, but most valuable skills to learn as a home cook is knowing how to make a variety of meals on the fly with limited ingredients depending on what you have in the pantry, fridge, and freezer, so hopefully sharing my thought process behind this is helpful to some of you. Here are a bunch of recipes that you can start to practice: www.cookwell.com/discover/collection/creating-healthy-meals-from-one-chicken-breast
Also let me know what recipes, tests, or concepts you want to see this summer!
I learned this by just simply not being able to afford an alternative. it was get creative or don't eat. which I wouldn't recommend, don't get me wrong, but it's amazing what you can do when you're more or less forced to
Thank you very kind soul
That was fantastic information thank you. Where can I get a copy of that “ Flow diagram” you used? I think it would help me greatly in meal planning, cooking and using up left overs.
Please would you do something similar with beef mince. Many thanks
Please no matter what don't leave this project, hands down one of the most educational, benefiting and entertaining videos in RUclips 👏
Thank you! We are just getting started ❤
The guy inserted that thermometer into the one piece of chicken about 20 times. This guy is insane.
I love that Ethan's refrigerator is full of condiments, it looks like a real person's fridge, not some " influencer's " staged fridge with everything decanted into special plastic containers.
This are such great videos and Ethan makes cooking accessible.
which influencers have fridges like you described?
@@Aaron-sv4zx Weissman comes to mind
Honestly, I think some just prefer to have a more organized fridge and less to do with "staging" a clean fridge
As someone who "knows" a lot of this stuff. I realize how good it is and hope that more viewers find this channel so they can learn how to better themselves and their families. There is so much great educational information in this channel.
Thanks for this second channel and this video in particular. As someone who grew up in a house where nearly every meal came in a box that sat in the pantry or freezer and is learning to cook more food that is better for me that I'll also enjoy beyond the absolute basics, this video in particular is a game changer. I often start a week realizing I forgot to plan to make this and that recipe and make sure I have what I need. This really opened my mind to the possibility that with some chicken and some stuff I usually have on hand around I can be 30 minutes or less away from a good enough meal without endlessly scrolling through recipes trying to find one that doesn't call for ingredients I don't have on hand.
I really enjoy the videos from the original channel, but those are something else man.
Real time cooking, limited ingredients, healthy, and close to our day to day lives.
Keep the good work man, u're really bringing more people into cooking delicious food themselves.
You genuinely changed the way I think about cooking with your vids. Thanks brah
another really nice chicken breast dish for meal prepping is "kagikit", you boil chicken with onion, ginger, garlic, whole pepper and a bay leaf.. drain, cool and flake.. then fry it along with some of the chicken stock, a chicken cube/msg, garlic+onion some soysauce or any seasoning.. perfect for rice bowls, salads etc
Totally agree that having prepared protein makes you use other ingredients you already have. If there is no proteins available then there is no food being made.
I get so much useful and practical information from this man. And the vast majority of that information quickly gets converted into wisdom. Keep up the good work, my friend.
Mr Ethan I’m obsessed with your main channel (first time I see this one)… I have downloaded some of your playlists so that I could learn even at night when I have insomnia. I am so happy to have met this incredible educational channel as a housewife who has never cooked before marriage. I am applying your techniques in almost everything I cook, and I’m learning a lot, hopefully I could watch and absorb everything soon. I want to be the best cook for my husband and make better foods than restaurants, thanks for the resources!!
Great content as always Ethan!
I try to eat healthy and I count my calories, but most of the times I really don't have a lot of time to cook diner. Because of that, meal prepping protein was BIG help for me. It takes very little time and i mostly do big batches of chicken breast, thighs or ground meats with various seasoning in the oven. Yes, I miss some of that maillard, but it saves me time. Some of the cooked meat I leave in fridge, other i slice thinly and freeze. And boom, that's one to two weeks worth of protein for you, mix a quick side dish and dinner is ready. Definitelly a game changer!
I love this! I use a similar strategy to meal - prep when im in the mood. Make multiple breasts or cuts in different seasonings, then keep them in the fridge until I'm ready to eat or use them. Another thing I do is to do the plain salt and pepper chicken (similar to your salt only chicken), keep it in the fridge, then it can be used as a quick meal supplement, or another vessle for something like your pasta salad, quesadilla or something similar.
Made the torta tonight. With variations of course, but the method rocks. Sometimes you just need a reminder that delicious food often doesn’t take more than 30 minutes.
Ill say just like others, love this content and I know it will build over time. Please keep it going
I’m constantly trying to make healthier meals so I appreciate your content. We eat mostly chicken, some beef and no pork, so I am always looking for new tips. I keep a well stocked herb and seasoning pantry ( Mediterranean, Middle Eastern, South American, Asian ). Currently stat of in Okinawa so I am learning to cook “ blue zone” and Japanese dishes.
i love this kind of video, i find im terrible at remembering recipes and ill miss things out or forget to buy stuff ahead of time~ but just looking at the methods and seeing as many different examples is a great way for me to learn. please keep up the good work :D
Gotta wash your hands better fam lmao.
I've never done a mayo marinade before. I do Greek Yogurt marinades a couple times a week though.
Thanks to this video I bought 1 Chicken Breast and was able to feed my village for life thanks to the Infinite Healthy Meals hack
I appreciate how you always take super big bites out of your sandwiches, burgers, etc, it's so relatable when I'm hungry 😄
This is an awesome shift in thinking/perspective. I usually cook at home for my girlfriend and myself. She has some dietary restrictions and is mildly picky so she has a hard time knowing what she wants to have most of the time. The only meat she'll eat is chicken and I think asking her what form factor she wants instead can make deciding so much easier for us.
Almost every time it's chicken, just how do you want it? Over rice, pasta, salad etc.
Very interesting approach to cooking. I need more of those skills in my life.
Thank you for this video.
Great video. I learned something new and useful today. Just preparing the chicken with just salt. I like to cook extra for leftovers, and in the past had to be married to the one kind of seasoning I used when I made it. I for sure will implement this tip in my near future.
Also thanks for keeping it real. The struggles with opening seals, running out of something but finding a substitute, a fridge that looks as if a real person uses it (not like those fridge restock videos out there), and mostly - taking little snack bites of things that did not make it into the bowl. 😅 I was hoping you would go for that big piece of blackened chicken you had just sitting there. You must have taken it when there was a cut at the end 😊
Also want to thank you for a tip I learned from you. I have been moving over to the deli style containers. My family was always struggling to find the right lids for the containers we had. It's almost completed.
Love the knowledge Ethan! Keep going!
my family say i am cooking chicken wrong and it shouldn’t be making them cough with smoke but i use a lot of seasoning and you’ve helped me realise i am right x 🤣
I'm lo carb & I prep a batch of chicken each week...to make infinite lunches!
this is EXACTLY what I needed to see. picked up a wok and been looking into healthy meals that are easy to prep using the new kitchen toy
Love the shout-out to Epic Gardening.
Properly salted and seared chicken doesn’t get enough love
❤❤❤ this new channel! 🎉
should we be using soap to wash knife and hand like @2:09 ?
Thank you for these videos 🙌🙌🙌
The crema bottle trouble was so relatable 😂
Shout out to HEB & their Mi Tienda lineup of products! Love the content and how it reminds us to think creatively in the kitchen within a tried and true framework.
I have half a baguette that is just dying to be treated like this. I love this perspective on cooking--if you're clever, you can make anything with some basic ingredients.
I make plain chicken for my lunches and then put various sauces on them for quick lunches with rice.
is it safe to just rinse the knife with water after touching RAWWRRR chicken?
Incredible work as always! I have one question about heat regulation. You began searing the chicken at 400 degrees and blackened it. Should the goal be to always keep the surface at around 400, and if it gets too hot to drop the heat back? Or should the idea be to keep the burner on high?
Do you change the temperature of the stove while searing the chicken? Because wont the griddle/pan just keep getting hotter and maybe too hot?
What would be the best way to use this protocol for how I cook chicken? I cook whole chicken in the instant pot because I am really bad at parting out my chicken (plus this method is super easy). I typically shred it after and then season as needed per whatever recipe I'm using. I'd like to be able to use this more ways because I only use this chicken in recipes with sauces. Would it even be possible to brown this type of chicken for different meals if I don't pre-shred?
Ethan is the GOAT
Will you release a copy of the infinite healthy meals protocol chart?
I see some comments about him not washing his hands and the different ways his cross-contaminating. Some people say he can do what he wants. I agree this is his kitchen and he's the only one that uses it. I am constantly washing my hands when I cook with chicken because while I am the primary cook, I'm not the only one that uses the kitchen. As he makes these videos. Yes, I believe that most people are aware of proper food safety but not everybody is. So as he's explaining everything that he does and the science behind things, I still think he needs to show proper hand washing and ways to avoid cross-contamination. Maybe he should do a whole video about mindless ways. People don't realize that they are cross-contaminating things
Hi Ethan, I'm only 2 minutes in but want to ask before I forget. You're demonstrating "butterflying" the chicken breast to make it flatter so it cooks evenly. I usually pound the chicken breast with a meat mallet to do this. Does slicing produce better results?
The only time I ever pound chicken out is for schnitzels or simliar otherwise butterflying it
It's likely negligible! The key is to get it an even thickness, you could try a slice vs pounded side by side and see if you notice a significant different though!
Slicing can just be easier and quicker as well. Just one quick slice and you're done
If you plan on cutting it anyway, just butterfly it but if you want to use it whole,it could be a good option.
Just faster the cut it
Hey Ethan, just wondering. Do you do a room tone for your videos? The few times you went silent to eat it feels like someone hits the mute button and it’s too quiet. Maybe something to add to this moments if you’re trying to remove the sound of your chewing
I feel like I am cooking with a friend ❤❤❤
Torts is a chicken sub! Nice!
Don't store opened cans in the fridge, Ethan. Numerous reasons why this is bad, put it in a plastic box.
Other that that - great video!
Why not salt in the pasta salad?
Erm cuz he used all of the salt when he salted the chicken breast and said that he was out of salt even in his pantry. Can't magic extra salt from nowhere.
@@nixi-bixi Good point 👍🏽
How do you deal with the problem of 'woody chicken breast'? I like chicken breast as a base, a protein source, but the texture of today's chicken breast sucks. I'm ready to jump to the 'firm tofu' category.
amazing
Ethan is the Jesus Christ of healthy cooking 🌱
You cross contaminated your whole kitchen lol.
World hunger solved
shouldn't you use the wooden board for the meat ?
sick stuff
155… I thought you said 135/40 a while back in a video. Am I misremembering?
Love the food but not a fan of sticking fingers in jars and mozzarella liquid or an open can in the fridge, otherwise looks good!
Then don’t do it lmfao. He’s not cooking for you.
How can I print your recipes on your website ? i tried but they are not formatted for printing. Maybe I did not see something ?
❤
thats a lot of salt lol
Dude rarely and barely washes his chicken hands
Video editing exists buddy
The 4:15 wash was weak. Your next wash was also weak considering you still had paprika stains
And yet, he survives.
Chicken thighs are so much better tho
Ethan has discovered an infinite chicken glitch?
The wrapping part, can you explain it to me from an environmental standpoint? Seriously. Love your channel, but useless waste is a shame
No he is not gonna EXPLAIN to you
Nice tips, but this video gave me so much anxiety. It just has a stressful, frazzled mood to it. Maybe that's just me
That’s me in the kitchen so pretty accurate 🤷♂️
Can you explain why? I’m curious, because there’s no background maybe?
Its not just you, I find it too. I used to like Eathan’s content but I find he tends to over explain things and make things more confuaing than they need to be. It makes things frazzled and chaotic in my opinion. I don’t thing we need a flow chart or value stream map for what to do with a chicken breast anymore than we need a 45 minute video on how to buy onions. He’s a bit much for my taste.
@@steeleronfire7030 I agree
That’s funny I found it to be the complete opposite. The lack of music, crazy cuts, and theatrics made it a very satisfying and calming watch for me!
Is this a copy cat channel?
No he started a second channel.
Bro looks stressed. Not very creative or relaxing video but okay
Hard to watch with all the cross contamination of raw chicken.
Not meaning to be negative, but isn't Step 1 murdering the poor chicken?
Runs out of salt.
Pulls out open bag of mystery chile powder.
So relatable.
Hello Ethan. I just wanted to take a moment to echo what many others are saying. Somehow, or another, the RUclips algorithm never showed me your main channel so I was unaware of your existence until a few days ago when your Shallot/Oklahoma Onion burger video popped up on my home page and I am so glad it did! I have watched all the videos on this channel already and these videos are a real pleasure to watch. I love how chill the feel is. You have somehow captured the essence of the feeling of a friend inviting me over and we are just hanging out in the kitchen while they cook the meal (albeit I'm usually helping!).
I love the pace, I love this mistakes, I love the ambience, and I find myself exited and waiting for the next video. Cheers, man. This is phenomenal content.
This is so cool to hear! I was just wondering what percentage of people on this channel have never seen my main channel. Glad to have you!
I've been watching for years. This is what I came for. Keep up the deep dives, do the regular consice stuff. But this is EXCELLENT.
No-nonsense, "how to actually cook the food you have at home" advice like this new channel is why you're my favorite foodtuber.
I learnt so much about cooking from the main channel. I usually use forks to shred chicken breasts after frying and add them back to whatever pasta I feel like making. Super easy way to add more protein in my meals.
I am only three minutes into this video and I’ve never seen someone use that much salt on chicken in my entire 47 years on this planet
welcome to the world of flavor.
@@nateracingI think it's a double edge sword, you get used to it and it reduces your sensitivity.
My mother is a great cook but she uses a lot of salt, which I never noticed when I was young.
My wife on the contrary is very conscious about keeping things healthy and we've been using very few salt for the past decade.
And honestly, I don't miss it and things taste... naturally tasty.
But when I visit my mother now, I can't help but finding every meal too salty.
Its not as much as you think, hes probably using kosher salt, easier to control and the crystal are bigger so they're less salt in the same volume as table salt
@@lisagrivas6344 i didn't say sea salt, i said kosher.
I was only today suggested videos from this channel. Don’t know why the algorithm took so long, but glad I found it. This is a good idea for folks who are new to cooking; I’ve always taken what ingredients I have and made them into thrown together meals but I know a lot of folks don’t know how to do that. Practical, approachable and realistic cooking video. Keep these coming!
The salt/slice and toss in the fridge step is also a good time to throw in some baking soda to velvet in a lot of recipes.
This is brilliant stuff. I just discovered this channel after being a long-time follower of your original channel. This feels like a return to the roots of the other channel with more intention and production value which is awesome for someone like me! Keep up the great work, even as a long-time viewer I'm still learning new techniques and philosophies for cooking!
Bro this is really underrated content ngl
the birdies/epic gardening shout made me smile
Same!! Big fan of both! My only gripe is the unwashed herbs and veggies 😩😩 especially store bought lettuce! But love the content, the down to earthiness, and the education throughout! Thank you!!
glad to see I'm not the only one who uses his Thermapen to flip or move around the chicken...
Once I get into a living space where I have a functional kitchen, I'll finally be able to put what I learn through these videos to the test.
This is super great but not washing hands after touching raw chicken is a huge no no. And then used the same paper towel used to absorb raw chicken juices is also used to wipe the counter? Basically contaminated the entire kitchen. Maybe it was done off camera (I hope?). Great recipe but should also show a better example of food safety.
You do you. It’s annoying have people constantly bring this up. He knows what he’s doing and assumes you know how to manage your own kitchen.
Ppl are really focusing on everything minus what he wants to show us lol
@@marjory62People always trying to find someway to put this guy down and feel better it's real sad. Not sure what you get from critiquing his hygiene when it doesn't effect you.
As if I have this much time to fuss over 2 chicken breasts.
Just started watching. If I ever have to pay another penny for a chicken breast, I will come to Paris and I will find you
Did anybody see how he cleaned his hands off of the spices from the first breast? Almost seemed like cut footage
Drive by snack at 19:10 too smooth. Can tell hes a vet behind a granite counter top
Ethan, I'm so glad you started this channel. I love that you keep it PRACTICAL (though idk if most of us have gas ovens. pls use stainless steel more often!) for your viewers. Just some feedback though -- the intro music is giving WikiHow. It's too serious and spooky and doesn't match the quality of your content. Cheers.
Wow, just discovered your channels today. You mentioned in one of your videos (I’m binging) that you want to make the best website, well, check, you did. LOVE how it is set up. THANK YOU!
Love your videos; always well put together, narrated and informative. I'd love to see something about what to prepare with a bunch of frozen ingredients. I never think or take time to slice the meat before freezing it; I know I should. I often find myself with a freezer full of stuff that I'm not sure how to use the day of, if it's still frozen.
I am enjoying the new channel as well as the new website!
Love the protocol! I've been cooking chicken breast and thighs sous vide for a few months now, next level juicyness and tenderness. Definitely will be adapting the seasoning methods and different forms from your protocol to mix things up a bit.
This video series is just great Ethan! Good tips, so well presented and inspirational on how to think about the ingredients! Thanks!
Thanks Ethan! I love these tutorials.
Love this content. Thank you so much.
woow a surprise cross over with Epic gardening Birdies beds.
The way you washed your hand irked me, but you got good food.
You make incredible videos, and this one is no exception. This is so so helpful!