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

60g salt/1 liter water

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.

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

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

Looking forward to trying this!

Awesome video! Thanks for sharing!

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

Thank you, I LOVE your videos keep it up!!

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...

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

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.... 😂😂

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

You sold me. I will definitely do this everytime

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

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

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

Really great video 👌🏻 no bullshit and tons of valuable information

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

Thanks bro❤

Ty,young man😊

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

tysm gamechanger

Would other brands of kosher salt have the same qualities as the diamond crystal?

I really needed to see you eat them 😭

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)

Thank you Sensai

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! :)

Hi there, I used one tablespoon of salt and 2 cups of water to brine. I left the chicken to brine for 30 minutes. I then seasoned the breasts fillets with a bit of garlic salt and pepper. The chicken was delicious and so tender. My only problem is that I had a really bad headache upon waking. So is it safe to say that the brine process isn't a healthy option for people with high blood pressure? I'm really supposed to limit my salt intake but I really saw a difference in the texture of the chicken with this process. I didn't even need a knife to cut it. Any alternative suggestions?

When you said that brining the chicken breaks down the protein, does it take away the protein nutrients so that it’s gone or deteriorates, or it just simply affects the texture and not the actual nutrients?

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

I like buttermilk or yogurt.

does brining makes your meat loose protein content?

How long should I wet brine the boneless chicken breast, sir?

hi love your videos. I have a question!! does marinading have the same effect as brining??

was the chicken refrigerated after placing in brining solution?

I'm sure I saw this video like month ago or something. Is it reupload?

Pickle juice people, you’re welcome

I watched to the end, but I never cook.

i think he wanted to become a rapper and switched to youtube videos..

Who here accidentally read “brain not brain” on the thumbnail

Brine chicken, definitely. Marinade does nothing worthwhile to chicken.

guys dont do 6% 24h. Just trust me

Disappointed that there wasn't a clear comparison