Brining chicken 🐔
HTML-код
- Опубликовано: 5 май 2024
- I brined some chicken breast in a 6% salt solution with black peppercorns and thyme for 6 hours. Did it really make a difference? Well, yea, it was definitely juicier. For a 6% brine, I used 120g of salt for 2 liters of water. I dissolved the salt in 1/8 of the water first before adding it back to the rest. This way, I didn't have to wait long for the water to cool down to a safe temperature (below 5°C) before adding the chicken. After 6 hours in the fridge, I roasted it alongside a piece of chicken seasoned only with salt and pepper as a control with both cooked the same way.
But to be honest, unless I'm meal prepping (which is rare), I usually just season and grill the chicken. Do you ever brine your chicken?
#cooking #homecooking #chicken
I like this format of "let's test out stuff"
Me too
me 3
Me 4
Lol plenty of people been doing this.
Me 5
Personally, I've never in my life seen anyone do this, but I learn something new in every single video of Andy 😆
Stay on chickenTeaTube 😂
Thats why he said its not for people who do day to day cooling
I also brine when frying, too. Salt, pepper, some garlic in the brine. Meat is juicy.
I think it's nearly mandatory for thighs
Facccts thought i over did them once i mean i did but the brine saved the chicken still juicy and good just breading was a little too crispy
for how long you brine?
@@Mateuszyk i usually brine overnight. Or I brine in the morning and fry them at night.
I almost always brine chicken breasts. Key is not to over brine and if brined you don’t need to add any additional salt in seasonings. Usually just pan fry with garlic and onion powered and red pepper or some Indian spices. Extremely juicy.
How do you brine? How salty and how long?
@@frlipa You can do it overnight.
@@frlipa6% salt - like what chef does on the calculator.
How ever much water you’re using x 0.06 = your salt amount to add then add your herbs and let it do its thing.
@@frlipa well that where it gets vague. I don’t measure anything and I’m bad at planning ahead so I usually throw 4-6 chicken breasts in a container and pour some kosher salt over them (it’s probably a lot). Add garlic and onion powder and maybe a few other things and then cover with cool water. Stir it around to dissolve the salt. Usually not all dissolves which tells I’ve got more than needed. 30 mins to an hour or it will get too salty. I have actually debrined when I’ve screwed it up by putting ones I know are too salty into fresh water and let them sit for 30 mins or so. The fresh water pulls some off the salt out. Sorry it sounds chaotic. 30 mins actually seems to do a good job for the amount of salt I put in. It does make juicy chicken breast. Teenagers really like it.
@@shag139 Too much salt and you'll start to break down the muscle fibres too much and end up with chicken that's kinda gritty. You can probably eyeball it, but if you mess up and it breaks down too much it's kinda awful. Throw it in some greek yoghurt if you don't want to measure anything.
Brining is the best technique I discovered to prevent any boring meal.
And also yes, it's best for meal prep
Small tip: If you are prepping by freezing the meat, calculate the salt and spice before vacuum and it will brine while defrosting in the fridge. This way you go straight to water bath or convection over.
That's a bit genius. Thanks.
1% of the total weight is usually pretty good
Ex. 300g chicken to 3G salt
Why do you assume everyone knows what you’re talking about? Not everyone on RUclips has worked at restaurants before like you did. Explain the process more simple so everyone else knows.
Dry brining works wonders too. You can keep it simple with just salt uncovered in the fridge overnight and end up with tender juicy chicken.
This. This is whay i wanted in thr comments lol
Why uncovered vs covered in a bowl or something? Are you trying to get a dryer surface on the chicken?
@@otroflores91 You can cover it. Leaving it uncovered though has better results especially if you have skin. The skin will dry out and make it more crispy when you cook it.
Yeah, same. I'm rarely making enough chicken breast at once for wet brining to be practical. A quick hour dry brine while they come up to room temp is perfectly fine, especially if you're butterflying the chicken.
@@otroflores91 If you cover the meat too closely, the surface won't dry out as much. I get the same result as uncovered by leaving air between the meat and the covering (lid/foil/parchment, etc.)
I like that time vs flavour is a consideration. Weekday cooking always has to be quicker than weekend cooks :)
Yes agree with what you say but usually have the chicken sitting in the fridge waiting to be cooked anyway so I think an extra step is worth it. I don’t eat chicken breast otherwise. Too many past disappointments of me ruining it!
This is why it's good to meal prep. What I do is buy a bunch of chicken thighs on the weekend and then dry brine them over night. Grill them off the next day and I have food for 4-5 days. Reheating the chicken takes a lot less time.
I just do a basic 1 qt water to 3-4 tbsp kosher salt brine for normal cooking. Just stir to dissolve the salt, no need to boil it, then let sit for at minimum 30 mins. I will prep in the am and let soak all day while at work. Throw seasonings on after discarding brine and drying off meat (WITHOUT SALTING at this step) and cook as normal.
Another Tech Tip from Andy 👍
Proudly brought to you by.....
A desire to improve my home cooking skills 😁
The First thought that came to my mind after seeing you...'WOW'😍😍
Good idea! A lil more work and mess for juicier chicken leftover, YES! Could we see some chitterlings and a full Southern meal? Asking for a friend! 😊🙏
Great video. I recently started brining after watching some videos online. I like the difference especially the seasoning. Gets right into the meat Also i think it’s a lot more forgiving when spatchcocking for the bbq. My wife says she doesn’t like the texture though. She reckons it makes her think it’s undercooked. I think it’s just from years of not brining so it’s more noticeable I prefer thigh, wing and drumsticks anyway
Definitely worth it and I feel like everyone should meal prep honestly. Saves so much money and time and if you got the space to buy a large stand up freezer and some freezer bags you can prep up to 3 months of meals.
That meal prep tip is freaking genius! I never thought of that before!
I just started brining almost every time I cook chicken and it’s so much better than just cooking it. I WFH so I can brine while I work even if it’s only for a couple of hours.
P.S. I love your channel and your Stroganoff recipe is my go to! 😋
"cooking salt" ... there's one born every minute
Fly in the kitchen chef
Scrolling the comments for this 😂
Thanks Andy. Straight to the point as usual. Did you say you don't brine unless you're roasting it? Never heard of brining a roast, hopefully you'vealready made the vid. Love the containers you use - have seen you use a few now and would love to know the brand please.
Good Advice on the meal prep idea 👍🏾
Because of the Afrotunes in the background, I have watched this more than once. Thanks, Andy, for the gold vibes, from a Ugandan 🇺🇬 currently in Bermuda 🇧🇲
I never thought I’d find someone else from Bermuda in RUclips comments 🇧🇲
I always do a kind of lazy brine/marinade. I will put my frozen chicken in a ziplock with soy sauce vinegar and some oil and seasonings and let it thaw under running water in the sink and by the time it's thaw I cook it and it tastes great, and I usually use the juice in the bag to make a sauce for it. I got the idea when I used to be a cook and now it's my favorite lazy after work meal.
Working out makes me eat a lot of chicken and brining it while it dethaws over night works amazing
I don’t think I’ve ever seen a bucket Cambro that small before ever. 😂 it’s so tiny!
I finally learned how much salt to put in a brine. Thank you
Love this testing theories content you’re making !
I like that the background music isnt stupid loud
The calculation gets me. Lol. Such a cute real move!
Good song choice
Excellent video!
Good experiment chef ..now experiment with my order ..sopa con Albondigas!!
I'd love to see a dry brine comparison
It might be subtle but the music is awesome
Is it healthy to do brining? Does the process produce sodium nitrate?
I brine whole chicken with my left over fermented chilli brine. Absolutely amazing
The intro reminded me of Mimi dont burn no chicken. 😅😂
Nice❤
Its a good time to infuse spice into it as well, that additional flavor is always worth it to me
Thank you Andy
For a few years we had Nigellas Turkey for Christmas, basically you put spices in a bucket of water and stick the Turkey in for 2-3 days (in a cool place. Definitely made the Turkey moister than not doing it.
thank you 🖐🏽
That fly caught my eye🪰
Game changer for meeeee
Dry brine by seasoning your chicken and then vacuum bagging it. I do 6-12 breasts at a time and then freeze them in pairs. Take a pack out, defrost tham in water, then frill. Super juicy and flavoful chicken every time.
How long do you brine it for?
I never heard of cooking sakt; what's the difference? Coarser? Will check out
I agree, Chef. Not ideal for middle of the week spontaneous meals, but if you're planning ahead, it's totally worth the time and minimal energy!
Got plenty chicken and gonna try this one.
Banger song
Troy seasoning the brine chicken too
Congratulations on the new camera
I always dry brine. Let the salt sit on the chicken and the water from the meat will dissolve the salt and season the entire cutlet. It’s very flavorful and you’ll never have a dry chicken breast.
I really appreciate this video. I usually marinate my meat for about 24hrs. I only brine when I’m doing something like a whole chicken. But brining chicken breast over marinating them got me thinking.. So thank you for this video
2 questions Andy,
1) Why did you use warm water to brine the chicken, not cool water?
2) The can, which you used to spray the chicken before seasoning, what is it called? Why did you spray it?
For chicken breast, just straight-up salt and water for two hours before you cook makes an appreciable difference.
Yes it's worth it because you can prep them in advance. I brine chicken after getting my bulk order from Sam's Club. Drain and Dry off than butterfly and pound flat than layer them in freezer bags and into the freezer for when they are needed.
I brine mine, but I'm retired and no kids in the house, so I got nothing but time.
I always dry brine my chicken with just salt for at least 1 hour in the fridge. Makes a massive difference in flavor. The salt penetrates all the way through instead of just being seasoned on the outside.
You can also use the leftover pickle juice if you're buying the right size jars. It's pretty good.
So i gotta know, would it be fine to brine chicken and then freeze it for later?
Basic brining (just salt and water) is definitely worth it if you have the time for it
Agreed. Is it better? Yes. Is it better enough for every day? Probably not.
I marinate my chicken. If its going in the oven, its marinated. Keeps it so juicy and full of flavor.
Brining is totally worth it, try it with Koji sometime, uncle Andy. Also, I am once again requesting cochinita pibil.
The Sprayoil is so australian😂
Doesn't everyone use it??
It's not a thing here in europe,
I only know ist from australia.
We dry brine our poultry. Mix salt with a little brown sugar and sprinkle all
Over and in the cavity. Put bird on a rack over a tray in the bottom of your oven. Cook next day. Really juicy. You can use lemon zest instead of brown sugar
For similar tenderness and juiciness, place your CB on a piece of tin foil, big nob of butter, 1/4 lemon juice, a dash of olive oil, sprig of your choice, wrap up tightly and back at 160dC for 20 mins...absolutely delicious
At least he's not brining it with finishing salt 😂
i been preping pulled chicken breast, should I pull/tear them apart (after letting it cool of course) before I put them in the fridge? Or just tear them when I eat it?
That actually looked like yes to me: I am so over dried out, almost woody textured chicken.
@andy_cooks it's my understanding that brining is better done in a vacuum seal, apparently it absorbs more brine in a shorter period....
How did he boil the chicken on the oven? Did he add oil spray too? Why add oil if you're not going for brown?
Brining is for special occasions and when you're attempting to produce the best flavors to blow the socks off your consumers or guests. This is not for everyday cooking. Time consuming but definitely worth the effort when you're gunning for 10/10.
Vacuum seal it doesn’t even better job in 20 minutes thank you. I enjoy every minute watching you cook.😎
Ooh! Never Knew this was a thing. Space come on I’m doing this using the mike sounds interesting though Andy thank you
chef asoka challenge please🥺😂
I always equilibrium brine chicken breasts to 1% - a little makes a huge difference, without them going mushy or tasting 'cured'.
I use pickle juice and milk w lil sugar soak overnight then fry tastes as good as chik fil a
Andy on the phone in 2 seconds: 2000 x 0.06 = 120
Me in my brain for 30 seconds:
2000 / 2 = 1000
1000 / 100 = 10
10 x 6 = 60
60 x 2 = 120
You can also use pickle juice or buttermilk as a brine
Okay bro you don't have to try to convince me anymore , I'll come over for dinner.
I don't brine mine persay but i always marinate my chicken overnight in a bit of cornflour, water, salt' pepper + whatever seasonings i feel like.
It makes a huge difference in how juicy and tender it is. doesn't take long the night before either.
Did you just put DW-40 on it :D
Yes it's worth it. Always. Can brine it in advance and even freeze it.
You can leave the things in the brine longer than you think tbh. I have a plastic third pan I keep pretty much always with a rotation of brining chicken. Just pull and cook for an easy dinner
Why did you put propellant on your chicken???
Really, Brine is 6%?
I love the weigh scale technique. I use one all the time.
Do wet vs dry brine!
I brined them when doing meals prep. Really makes different in taste.
Cooking salt?
I was wondering what “bringing chicken” but I read it wrong 😂
"Anotha banga!"
Manakeesh from Lebanon, pleeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeease ❤
how do you know you need 20000g of water?
I always brine with sugar as well and bay leaves just me. And I only grill my brined chicken.
I’ve been using leftover pickle brine with chicken.
I typically do this for chicken breast if I have the time. I find if more juicy and more flavor.
what about a dry brine a couple of hours ahead of time?
Great video about brining.
Could you give us the name of the song in the background?
Calm down- rema
@@keluvnme Thanks
What if you’re meal prepping and you sous vide it. Still brine?