Perfect Chicken Breast at home (According to Food Science)

📚 Videos & Sources mentioned:

USEFUL KITCHEN GEAR

⏱ TIMESTAMPS:
0:00 The problem with chicken breast videos
1:16 Questions I want to answer
2:13 Basic Chicken Blueprint
4:42 Why do we cook meat in the first place?
5:06 What makes undercooked chicken dangerous?
7:18 What makes chicken breast "juicy" in the first place?
8:51 How do we minimize moisture loss when cooking chicken breast?
12:06 Important Chicken Breast Temperatures to know
14:00 Experiment: Thick vs Thinned Chicken breast
15:50 Why it's hard to cook chicken breast evenly.
17:51 Heat maps ➡ Thick vs Thin Breast
21:18 Can salt save a dried-out chicken breast?

MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:

[EthanChlebowski]

Hope you guys enjoy! Let me know what deep dives you want me to do next ⤵

[kukri]

This channel is a gem for all the home cooks. Teaching the “why” instead of just recipe videos.

[rosale]

I confess, I’m usually reluctant to leave likes and comments to YouTubers because I know they’re monetizing their videos and rely on these responses from viewers. With you though, not only is the the quality and effort in not only your camera work, video editing, and overall knowledge MORE than deserving of paid services, but you are INCREDIBLE as an instructor. Some people can be knowledgeable, those same people don’t necessarily know how to teach in a way that is concise, effective, INTERESTING, and simplifying. Everyone has been subjected to intelligent, but terrible teachers. I hope you know you are greatly appreciated!

[FatMan]

I really love these food science videos. Its far more interesting and informational than most cooking videos and provides clear reasoning behind methodology.

[nutmegosaurus]

Can you go over flattening methods and compare them? I usually smack it with a hammer until flattened, but I would love to see how exactly you cut them flat and compare it to hammering it, butterflying, etc.

[SR-gzfx]

I am a cooking noob, always been intimidated by cooking chicken due to potential illness, and absolutely hate it when overcooked. This vid gave me the confidence to attempt chicken for the first time, and it turned out amazing! Thank you for explaining the science behind it so well!

[CarlinTran]

I'm a food scientist who specialized in chicken cooking and processing at a manufacturing level. I've been trying to tell people time and holding temperature for years to control micros!!!

[samuraibat]

These types of videos are where Ethan shines (the most). And really he's just gotten better since I started watching 2-3 years ago. Awesome video, Ethan.

[jerm]

Tell someone WHAT to do and they'll probably forget it. Tell them WHY it's done that way and they're far more likely to remember. Excellent video. Love your channel.

[beadleman]

As someone who always questions why things are done the way they are, your videos on the science have been nothing but amazing! Thank you!

[TacomaSteelhead]

I like this man so much. He doesn’t waste time. He doesn’t just dole out recipes. He helps you understand the why. Thank you. I’ve been the home cook for 15 years. And I’ll be honest. I can nail so many things. But chicken still gets me sometimes!!

[jansenart]

EXECUTIVE SUMMARY: Uniform 155F is target. Thick breast will not heat uniformly.
1. thin out breast by cutting (add salt)
2. preheat and oil pan to 300- 330F
3. 2 minutes on first side, flip
4. 6 minutes on second side, flip again
5. heat center to 155F, about 45 seconds, remove.

[dawnpelz]

I've said this before and hopefully Ethan takes it as a high compliment. He is Alton Brown 2.0. I really learn a lot from his channel. I wish him all the same success and know I'll be a better home cook from his content. Now I have to run out and get some chicken breast. I've been taking the easy path with chicken thighs. 😁

[smody]

As an engineer by education, food science makes cooking so much more fun and interesting... and with better results! This channel has been consistently so good to promote these ideas, really well done sir!

[Bleubear]

This video hit me in all the right ways that the Project Farm channel hits me. Answers the questions that I couldn't bring into words when cooking stuff and it not turning out the way it was shown. I was thinking to myself that I think there's a nation-wide shortage on home economics classes. So many people I know are scared to cook or its too much effort. The amount of times I spent 2-4 hours just cooking and cleaning from cooking rice and chicken cause I didn't want anything to be contaminated and was lost in analysis paralysis.

This is it. This style of videos will help countless people make healthier choices with more confidence. Thank you so much!

[JakeSchwartz]

In your follow up video with salt, would be interested to see you tackle baking soda too! In the latest "What's Eating Dan" from America's Test Kitchen he talks about the way it raises the pH of the meat's surface so that it doesn't squeeze out so much moisture.

[coltonrudd]

That 7-Log reduction table with the times and temperatures was incredibly helpful and eye opening! I've been doing chicken sous vide to 150° F based on recommendations of others, but never really understood why that was still safe - now it all makes sense! Can really do some more experimenting from here and hone in on my own perfect chicken breast. Thanks Ethan!

[theoschafer]

THANK YOU. I'm an engineer, I love science and understanding why we do things the way we do. I've never been into cooking, I always thought mindlessly following recipes had nothing exciting. But with these explanations, I'm actually getting passionate about it and excited to learn more! Please keep making these videos, they are awesome!

[VinegarWithAnAttitude]

Your use of visual aids is unmatched. This channel is like that old school foodtv show my mama used to watch where the smart guy with the glasses would pop up and give you all kinds of great info. This channel might be better

[Xilv]

This video is awesome. I feel like if Kenji ever stumbles upon it, it'll make him smile. Well freakin' done, Ethan. 10/10.