Why you should (almost) always brine your chicken

In this video, I explain the what, why, and how of brining, so that you can utilize it in your cooking.

🍳 EQUIPMENT USED IN THIS VIDEO

🍳 MY OTHER FAVORITE GEAR

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[AaronSmith]

Stumbled upon this channel and expected to see 100k+ subs because of the quality of video I was watching. Great work and the included science behind salmonella was really appreciated too. And your pan sauce video is golden as well. Thanks

[dermguy]

This is the best video I’ve ever seen on brining, I come back to it again, and again when I need a reminder

[CODEXAMBROSIUS]

Spicy pickle juice is my go to.

Season chicken the night before heavily then put in pickle brine for a few hours in the morning.

Put the broiler on high and fillet your leg quarters so theyre thin, the flavor is out of this world.

[p.f.droney]

Great video. I've been brining my top round roast in salt, brown sugar, and peppercorns. It makes a huge difference.

[monkeyful]

Really high quality videos, can't wait for you to blow up! I feel you should've used a control to show how much difference the brining actually made plus also weighing the pieces before and after to see moisture loss...

[TheCuriousNoob]

You are such an amazing channel. No bs just straight knowledge

[willhooke]

I bought two packets of chicken and cooked the first without brining it and it was tough - I had run out of prep time

The second packet got brined for 3 hours and it was better than first - it really worked!

Thank you for sharing this simply but effective method of making better chicken dishes

[djctai]

its crazy how this isn't getting 100k+ views, very high quality content

[schnitzelschnitzel]

Wow I love your videos!! It actually teaches me more than my culinary school

[napoleonbonaparte]

Im starting a fried chicken business. Thank you for your video. I will never forget you.

[natakijean-baptiste]

Thank you I found buying frozen
Once and it was so soft

[Kerry-G]

One quarter cup table salt to one quart water (quarter to quart, easy to remember)

[andtrs]

If you're reading this, try brining the chicken for 3 hours, then dry them in the fridge if you want to restore the crispiness. Also, I did use brown sugar as it provides a better color overall.





yw

[jackhenry]

thanks, big bro. you did a really great job explaining

[Mixwell]

Having went to culinary school and working in a few kitchens I really want to get a couple Cambros but my financial side says no. i mainly use deli cups from 32 and 16oz for food storage, have my basic knife roll and dough scraper etc. i do have 2 very large plastic bowls for pasta salad etc and a larger metal mixing bowl.

When brining I have what I believe is an 8 qt aka 1/2 gallon cheap pot but I have to be honest, a cheap plastic cutting board, some cheap plastic handles NSF knives kept honed and proper storage containers is almost all I need.

I wana pull the trigger on a couple cambros but i don't really need them as ive gotten on without them for years and subbed in a smaller 8qt metal soup pot..

The irony of most foodie people is they think restaurants use high end equipment but for food storage, knives they're about the bottom of the barrel.

Even have a couple cheap ass aluminum 10" pans and a nonstick pan with rivet handles

It's funny cuz I hear a lot of military people laughing when someone says this is " military grade" and to the folks serving they take it as this is whatever was leftover vs some highly competitive design etc.... 😂😂

[AtifJaved-tkrk]

Hi! I was served a meal in a take-away container when I was in hotel quarantine, and it was one of the best chicken breast pieces I've ever eaten. I now know what the secret is, they probably brined it very nicely and then added some light gravy sauce to it! Any suggestions for what grazy to keep it light? (no sugar/honey/cream please)

[FailedZerg]

One thing I'd like to throw out there - if you add sugar to your brine, it will cause your finished product to not be as tender. - for me this is really noticeable on things like filet or cuts you tenderize through temperature like chuck or pork shoulder. Pork shoulder especially if you are making pulled pork will be noticeably harder to shred. It doesn't matter for something like a ribeye that you are going to tenderize mechanically just by how you cut it as you eat, and there really is a lot of tasty flavor added by the sugar!

Chicken cooked sous vide at temperatures around 130-135 for a few hours will be even more insanely juicy and tender than 150 or 155 would be, and just as food safe. Also for dark meat I really prefer this meat taken all the way to 185-190. Only cooked to 175 it still has a weird texture in my opinion.

Really love these videos man, you approach cooking basically the same way I do! :)

[makie]

You sold me. I will definitely do this everytime

[utyaann]

Hi! Thank you for really interesting and helpful video! How long does it take to reach this internal temperature in your experience?

[SamTrollazo]

Great video! thank you. I will put it to work tomorrow