Why you should cook chicken in water.

Рет қаралды 1,158,442

Күн бұрын

By cooking chicken in water I mean poaching in a pot or if you have one a using sous vide immersion circulator. The benefits of using these methods are #1 Moister chicken, #2 It's low calorie as no added fat is necessary to cook them, #3 They are hard to mess up and #4 It's perfect making a large batch ahead of time to turn into many dishes throughout the week.
🌳 Join our Cooking Community: community.ethanchlebowski.com/
📃 RECIPE(s): www.ethanchlebowski.com/cooki...
📚 Videos & Sources mentioned:
▪ Serious Eats Sous Vide Chicken Thighs: www.seriouseats.com/2015/07/t...
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
---
INGREDIENTS LIST
CONNECT WITH ME ON SOCIAL
📸 Instagram: / echleb
🎚 TikTok: / ethanchlebowski
🐣 Twitter: / ethanchleb
---
USEFUL KITCHEN GEAR
🌡Thermapen Thermometer: www.thermoworks.com/Thermapen-...
🥌 Budget Whetstone for sharpening: amzn.to/31MlFDf
🧂 Salt Pig: amzn.to/37Xi5XZ
⚖ Scale: amzn.to/2Cu5HmP
🍴 Budget 8-inch Chef's knife: amzn.to/2QLYvWr
🔪 Nicer 8-inch Chef Knife: amzn.to/2W06SR1
🧲 Magnetic Knife Rack: amzn.to/2YYs5ML
🥘 Cast iron griddle: amzn.to/2BGS5oo
📄 Baking Sheet: amzn.to/3aE9dq3
🛒 Wire Rack: amzn.to/2YeC9lM
🍳 Saucepan: amzn.to/3gBjmY3
🪓 Woodcutting board: amzn.to/2Qkw1UQ
---
0:00 Why should you Poach or Sous Vide chicken?
0:51 How to poach chicken thighs
3:26 How to sous vide chicken thighs
6:57 Chilaquiles verde con pollo
7:55 Garlic chicken broccoli stir fry
9:15 Crispy chicken salad sando
11:25 Closing thoughts
---
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

Пікірлер: 1 800

@Betelgeus3 3 жыл бұрын

In a KZfaq cooking world full of extravagant and expensive foods, this guy gets it: reasonably healthy affordable food for regular people

@Andrew-gj6gf 3 жыл бұрын

Facts!

@dra6o0n 3 жыл бұрын

You can make reasonably gourmet food without the "average" effort in prepping. All I see is wasteful preparations. For instance you can try to cook everything in one pan in order of meat first then veggies to avoid overcooking the latter, but some people kinda facepalmed when he toss MSG into the wok, and added oil twice. Cooking a meal or two in one cooking utensil saves on cleaning, you can even use boiling water and a microwave for broccoli, no need to even stir fry them unless you wish to coat em in a seasoning. For greens, shocking it in hot water then ice water is sufficient. If people wanna do things smart, you can make the broccoli first and lay it out on a dish then create a sort of meat and flavor sauce to pour on top of the cold broccoli to warm it back up. As well as no need for MSG, just use salt.

@CrizzyEyes 3 жыл бұрын

@@dra6o0n Dude, boiling broccoli tastes like ass, not to mention doing it in a microwave. If I wanted to be THAT pragmatic I'd just eat Soylent Green. I will say I typically just roast broccoli in the oven though.

@dra6o0n 3 жыл бұрын

@@CrizzyEyes Heating up greens without seasoning and eating it straight will be bitter obviously. that's why you mix cooked broccoli in a savoury sauce. Chinese cooking would generally stir fry the broccoli with other ingredients, but if you want the vegetable to have a crunch you gotta cook it fast and ice bath it, which is something you can't do stir frying.

@dra6o0n 3 жыл бұрын

@@CrizzyEyes And no one said you literally overcook the broccoli, a bowl of boiling hot water and some greens in it, and microwave for 15 seconds. literally. The raw broccoli is stiff and softens when cooked, but overcooked and it turns to mush. Chinese based viscous sauces like oyster sauce or such makes for a neat sipping sauce, or other wise dip the cooked broccoli in soy sauce. Western usage of boiled broccoli tends to be gross because its just the vegetable cooked on its own and salt or butter on top.

@monahasan1990 3 жыл бұрын

As an Arab, boiling bone-in chicken and beef/lamb is THE way to cook. We do this so that we have stock we can use in the meal (e.g. huge variety of vegetable stews and soups and to flavor rice-based dishes like kabsah and makloobeh). We also brown the chicken after boiling either in the oven or by shallow frying. When cooking this way, it is essential to season the water with whole spices (cinnamon, bay leaf, black pepper and cardamom) and onion. You also need to keep the stock clean by skimming the foam that goes on top once the chicken boils

@welovefootball8563 3 жыл бұрын

Same with Albanian cuisine, for a variety of soups, tastes absolutely lovely.

@shafirah4724 3 жыл бұрын

With Ethan's poaching method using boneless chicken, is it possible to use the water for a stock?

@LKAChannel 3 жыл бұрын

@@shafirah4724 Yes, but the way he made it will result in a very thin and kinda bland stock since he didn't add much and the chicken thighs were boneless

@eyeyamjstn628 3 жыл бұрын

I’m thinking that after the thighs cook all the way, add the bones. Then continue making the soup. The water is already there and seasoned a little. Right?

@monahasan1990 3 жыл бұрын

@@shafirah4724 yes but use less water just till you cover the pieces. Usually, bone-in chicken have stronger flavor, but the boneless chicken will also result in a good stock you can use.

@bashirahsalami3408 3 жыл бұрын

This is how we cook chicken in Nigeria, in water. We usually add spices like curry, thyme, chicken seasoning, and some vegetables like onion, ginger and garlic to the water. The stock is then used to prepare stew (fried stew), jollof rice, fried rice, and so many different traditional Nigerian dishes. This is such a nice video. Great work, Ethan!

@cruelplatypus67 2 жыл бұрын

Just like in India, we've been doing it forever.

@spookygames4009 2 жыл бұрын

@TheEditor107 based

@tedgovostis7351 3 жыл бұрын

Also, one really good use for poaching chicken is making fried chicken. Making fried chicken at home is really hard compared to places like KFC, because they use a pressure fryer, which makes sure the inside is cooked before the outside is burned. If you poach your chicken pieces (or sous vide them) to make sure the chicken is cooked through, you can just batter/bread your chicken and drop them into a high heat frying setup, since at that point all you are looking to do is crisp up the outside coating and skin.

@callmeosho7792 6 ай бұрын

@RylHango 5 ай бұрын

@@callmeosho7792it’s true, means you don’t have to double fry and rest your chicken

@GonnerTrue 3 жыл бұрын

My family does this and use the water for the rice, gives it a nice taste with added spices.

@ilsunnylo3562 3 жыл бұрын

That's how you make singapore chicken rice.

@tawpgk 3 жыл бұрын

Sounds like a great hack, though I usually do sous vide. Do rice pilaf style. I could wait for the chicken juices from the sous vide cooling for a base of the rice cookery. I will try that move in the future...many thanks.

@thusharsushil1777 3 жыл бұрын

You mean mandi rice?

@ArchivingClownWorld 3 жыл бұрын

oooo good idea

@izamanaick 3 жыл бұрын

@@ilsunnylo3562 Hainanese, but sure.

@kukri52231 3 жыл бұрын

There’s no question why your channel is growing so much. This is so much more than a recipe channel. I love your pragmatic approach to cooking for all us home cooks. I love the insight to the science behind the techniques. I love that you not only cook delicious food but can break down caloric content and make healthier versions that still taste good. So much good work on this channel.

@Fever2113 3 жыл бұрын

Exactly. A channel that from it's content to be helpful for people who work full time. Its like a modern home economics class that is actually super helpful.

@scottneaves3487 3 жыл бұрын

@@Fever2113 exactly I was looking for info like this back in 2014 and could not find it. But now here it is!

@AK-fr8sy 3 жыл бұрын

Didn’t know Paul Felder was such a food connoisseur. Good for him

@sherry356 2 жыл бұрын

Tip: Add sea salt and a variety of herbs and spices to the water. Once the chicken is almost boiled, throw some veggies in there and you've got yourself a nice healthy soup.

@davisplummer318 3 жыл бұрын

I love how you include the calorie and nutrition breakdown for your recipes! Most channels are either super "healthy" strict and won't use a single high calorie ingredient, or the opposite end of the spectrum where each reciepe is 1000+ calories. You make healthy stuff, with some compromises that make it actually taste good, and include the info! Please keep it up!

@dra6o0n 3 жыл бұрын

Calories and Such is only half the picture... You are missing the other half such as fats, minerals, and such.

@hungyurn8309 2 жыл бұрын

@@dra6o0n I think you don‘t need to track your micros, tracking macros is also not necessary but imo more reasonable

@trishr.3986 2 жыл бұрын

Part of health is the pleasure of creating and eating your meal... ❤

@Jonathan-A.C. 7 ай бұрын

@@hungyurn8309 Everyone should, at least to the extent of just making sure you’re getting everything (since nutrition is ya know, how the body functions). However, you’re already getting some good stuff with the types of recipes here, because people generally eat what their bodies are craving

@Gungrave123 5 ай бұрын

nah, if you are interested in weight management alone, calories are the whole picture@@dra6o0n

@ethanspantryreport948 3 жыл бұрын

Yay, I'm finally early! Here's your ingredient report: Pickled onions were seen at 0:47 - 0:51, 6:58 - 7:01, 7:47 - 7:56, 10:11 - 10:42, 10:43 - 11:07 and 11:26 - 12:26. Mayo was seen at 5:44, 10:14 - 10:42 and 10:43 - 11:07. This has been your ingredient report.

@DaveDVideoMaker 3 жыл бұрын

So what if you’re early? It’s not like you’re gonna get a prize.

@TheSlavChef 3 жыл бұрын

Best Pantry Report!

@ronitreddy9623 3 жыл бұрын

@ethanspantryreport948 3 жыл бұрын

@@DaveDVideoMaker I'm just saying that because I can give people a report early, and as such hopefully make their day a little better

@soap4854 3 жыл бұрын

Who cares about the news when you can read Ethan's Pantry report

@seanbryant2848 3 жыл бұрын

Fantastic old technique that I've been doing for centuries... I do mine, usually a whole chicken, or whole chickens, in a poach, in a large stockpot with lots of aromatic vegetables: The classics: Onion, Garlic, Carrot, Parsley Root, a Parsnip or Turnip if I have one on hand, Celery and Celery Leaves, Peppercorns, and Salt, with sprigs of fresh Thyme and Rosemary. I then have not only wonderfully cooked chicken, I also have a wonderful broth to either can or freeze afterward.

@josiahgibson6373 2 жыл бұрын

This is the first video I've seen on this channel. I have to say I'm very pleased with it. A lot of cooking channels focus on foods that look and taste good, without any consideration to the amount of work involved, food waste, nutrition or calorie counts. This video was way more down to earth, thinking about how much time and effort the food takes, how to do it both with and without specialized hardware, how well it keeps, how it can be used in a variety of cooking dishes afterwards, its nutritional value and how it can fit into your regular diet, and you don't worry about how the food looks during the cooking process just to get it to be more appealing for youtube. Top notch dude.

@woodybutler 3 жыл бұрын

Ethan one of the things I appreciate about your videos are the realistic elements of being a home cook about them. You include the nutrition, and also emphasize chicken as a cheap source of lean protein. It's so clear these videos come from your passion as a home cook, and are based on your own tastes and preferred ingredients.

@fernandopalafox445 3 жыл бұрын

Hey dude, I’m from Mexico City and it’s super cool to see all the mexican dishes on your channel!!! Awesome for someone to show the world how Mexican cuisine is MUCH more than tacos.

@LucasTigy2 3 жыл бұрын

i think he took a cooking class in mexico city, so i'm sure he's got a lot of recipes from that trip

@mglinkowski 3 жыл бұрын

Don't lie to us, the dish here is just a deconstructed taco.

@immanuela209 3 жыл бұрын

@@mglinkowski Yeah, about as much as a cheesesteak is just a “deconstructed cheeseburger.”

@rogermurtaugh4931 3 жыл бұрын

they know nothin bout them.huevos rancheros....with the adobo salsa......im from ireland but live in ixtapa....o enchiladas suizas....chilaquiles....

@CrizzyEyes 3 жыл бұрын

@@rogermurtaugh4931 Huevos rancheros is possibly my favorite breakfast. I live in Texas and it's on any decent breakfast menu... I usually want to try whatever the specialty of the restaurant is, but huevos racheros always tempts me.

@dueysmith938 3 жыл бұрын

I love this! I've used a sous vide almost strictly for my chicken when I want to meal prep. It's great seeing this get more attention from a large cooking channel.

@BenSmith57 3 жыл бұрын

You convinced me! thank you! I made poached chicken thighs last night and crisped up the skin once they were done. They were great. I really appreciated the multiple uses you showed for poached chicken in this video too. Very inspirational.

@Abdullah34610 3 жыл бұрын

"Fork don't lie" Chef John: Someone's entered my arena

@CarlosRodriguez-dd4sb 3 жыл бұрын

I can’t remember who, but after someone posted a parody video Chef John told them “you’ll hear from my lawyers” 😂

@tramarthomas6105 3 жыл бұрын

this video is top result for fork don't lie xD

@andrewshepherd7436 3 жыл бұрын

You are, after all the Shannon Tweed of your chicken sous vide.

@kendallcuddles 3 жыл бұрын

@@CarlosRodriguez-dd4sb Please post the link if you find it again.

@jesse4550 3 жыл бұрын

Yep, loved the Chef John shout out.

@jokerproduction 3 жыл бұрын

I usually forget to leave a thumbs up on videos, but once you busted out the MSG I had to stop and make sure I smashed that like button.

@monke980 3 жыл бұрын

for uncle roger

@ironboy3245 3 жыл бұрын

@@monke980 speaking of uncle roger, I thought he was going to make a chili jam joke once he whipped out the red paste

@TheSlavChef 3 жыл бұрын

Kill that like button.

@lilguava70 3 жыл бұрын

@@monke980 Nah, ever since Uncle Roger made that post and publicized he is a holocaust denier I don't think we should really be honoring that.

@y55en45 3 жыл бұрын

love to see tubers from other genres comment on other tubers :D

@ursmax 3 жыл бұрын

Love this video, thx a bunch Ethan. I think it would be useful to mention that the water the chicken was cooked in can be used as a thin chicken stock (doesn't apply to sous-vide water, though probably to the water in the bag), e.g. for a stew, soup or sauce. For people who use something other than salt to season their rice water, it can also be used to cook the rice (e.g. basmati or jasmine). As an added bonus the chicken fat will make sure the long corn rice clumps together much less, I find this especially useful for fried rice.

@F4izzle 2 жыл бұрын

Awesome cooking channel. Channels like this are why I don’t watch food network or the cooking channel anymore. This is legit cooking, not some competition or cooking game show. Thanks man! Keep posted awesome content, and I’ll smash the like button.

@looklook478 3 жыл бұрын

Jesus dude, you went from 50k subs to more than 500k in literally no time, so proud of you man, keep doing great!

@balentay 3 жыл бұрын

Right? He definitely deserves it, too! Solid food, solid science... No frills and a great, practical method to delivering it all to us.

@KianMeijers 3 жыл бұрын

Yep he definitely does his research. He explains food in the same details as Kenji Lopez but with a more cinematic feel to it. I love both of them

@SWildMF 3 жыл бұрын

Biggest compliment I can give you is that I try almost everything you post and it becomes a part of my repertoire

@RangeRov49 2 жыл бұрын

Love the Chef John reference, "Fork don't lie."

@robstufflebeam7729 3 жыл бұрын

I was already a big fan of both poaching and using sous vide to cook chicken, but I've had a hard time figuring out what to do with the chicken afterwards. I'm trying to do more meal prep. This video was super useful. Thank you.

@Dwynfal 3 жыл бұрын

InstantPot, toss chicken in, cover with broth, high pressure for 6 minutes (8 if your pieces are huge), natural release. Use leftover broth in soup, rice, sauce etc. Easy peasy moist chicken just like yours! Cooked chicken in the fridge is a lifesaver for busy, and not so busy, weeks!

@oldcountryman2795 3 жыл бұрын

Yes. Much better and more practical than what’s shown here.

@AtracBreezy 3 жыл бұрын

Id also recommend Pineapple juice and garlic instead of broth. The pineapple broth left over has less uses but the chicken itself will be delicious.

@Dwynfal 3 жыл бұрын

@@AtracBreezy interesting flavours! Might try it soon, thanks 👍😊

@honkbeforeitstoolate587 6 ай бұрын

What temp is that instant pot cooking at? The low temp poaching might leave more nutrients intact. Western nations are often overfed and under nourished simultaneously.

@Dwynfal 6 ай бұрын

@@honkbeforeitstoolate587 it's a pressure cooker, so temperature is high but the cooking time is very short. Nutrient loss is inevitable when cooking protein, especially with chicken which needs to be fully cooked through, but the few nutrition research papers I've read state that sous-vide, pressure cooking and slow cooking are the best method.

@babitasingh330 3 жыл бұрын

I might be a lazy person but when I see a video from Ethan I click immediately.

@Alan-di5kq 3 жыл бұрын

Lazy and addicted 😅

@rafayz9033 3 жыл бұрын

Dude, I love this guy. Simple and applicable advice that I can actually run with.

@aliabdaal 3 жыл бұрын

Incredible

@AA-bn5xt 3 жыл бұрын

Waiting on your cooking vids!😁

@TIMMYT3573 3 жыл бұрын

Big fan man

@therealbs2000 2 жыл бұрын

ALI ABDAAL! SUCH AN HONOR

@random13627 6 ай бұрын

terrible

@ninesixworm 3 жыл бұрын

Dude you've slowly became my favorite cooking KZfaqr. I love Joshua's videos but you hit that specific mexican sweet spot for me dude and you always come through with some great tips.

@quiksandd9949 3 жыл бұрын

I’ve made over 5 of your dishes and last night just made the Above Average Chicken Burrito.... my God! This is my go to cooking channel. Thank you.

@mikenicholson7465 3 жыл бұрын

People: What do you do for a living? Ethan: I take my food seriously.

@slabriprock5329 2 жыл бұрын

New subscriber. Great content with high production values. Really enjoying it keep up the good work!

@lavendertwilight08 3 жыл бұрын

Total game changer when I started doing this! Even when I am cooking pieces I will add a splash of water in the pan and it works out amazing!

@missmethodical 3 жыл бұрын

I really appreciate that you show clean, yet delicious cooking methods, and that you always share macros! Thank you

@richardcmelanson 3 жыл бұрын

I never comment on videos (mostly bc I watch them almost exclusively on my TV) but I had to dust off the ole laptop to tell you how choice your stuff is. Solid, well-presented content that so far has always managed to teach me stuff I’ve wanted to know - and stuff I didn’t even know I wanted to know! My kitchen is more efficient now, I’ve got some new skills, and some new recipes. This is what it’s all about. Also, your relative brevity is a godsend. Thank you SO MUCH for being efficient with your videos, and making them only as long as they need to be (e.g., not subjecting me to minutes of aimless, unnecessary b-roll, rambling off-topic, and begging for likes and subs at the beginning and end of each video). It is SO appreciated. Keep Truckin!

@dra6o0n 3 жыл бұрын

Check out Adam Ragousa.

@davidpatton7298 3 жыл бұрын

Nice approach to food prep for the week. Preparing the same protein in creative ways is very efficient and satisfying.

@jewswami 3 жыл бұрын

I love this. Pushing the philosophy that we can adapt food for our needs instead of "This is the only way you should be cooking chicken" Like if I have to meal prep for the week, or work late, there are options! And sous vide is basically foolproof. I've gotten through quarantine safely by ordering giant deliveries of meat, breaking it down and vacuum sealing it, then sous vide. It's better than if I bought it at the grocery store two days ago, it's cheaper because bulk, and way more convenient.

@dra6o0n 3 жыл бұрын

If you care about eating to survive, you shouldn't even bothered with the effort and make something simpler to ration lol. Even with meal prepping you'd be surprised how often people still waste food. 20 minutes as explained in the video is misleading, it will vary greatly on a person's skill level because there are people who literally have the inability to put together a jam sandwich given their background of culture where they were considered nobles in their home countries.

@dra6o0n 3 жыл бұрын

It's very possible for someone to meal prep a lot but due to various external influences, stop caring about such ingredients prepped in the fridge. Depression and other social or mental issues are more common than people acknowledge. It's probably safer to prep snacks for smaller meals, eaten faster, than large meal preps, as the idea of making a large dinner can stress someone who don't wish to put the energy into that day's cooking. Comfort food are called that for a reason, food isn't just for physical health but psychological too.

@alexsavastru8125 3 жыл бұрын

I have been dreaming of a video like this for months and it is only adequate that Ethan Chlebowski made it.

@HeatherSpoonheim 3 жыл бұрын

Commercial cooking 101 - spot on. This won't replace chicken for all dishes but is a great way to prep up a few days of protein in advance so later on you don't need to worry about cross-contaminating between raw protein and uncooked veggies.

@totalbadass500 3 жыл бұрын

I am really impressed on how versatile poaching chicken can be. You've earned a subscriber from this video!

@drizz_tv 3 жыл бұрын

You're killing it with these videos. Definitely up there as one of my favorite cooking YT channels. Everything's explained so well, including the science or reasoning behind the actions taken. Almost all ingredients are common or easy to access and typically don't cost a lot of money. Recipes don't take hours upon hours either. Great stuff! I'm going to try poaching some chicken sometime soon because of this. :)

@editorhan_ 3 жыл бұрын

i love how ethan provides us with nutrition facts for those who need them

@JB23669 3 ай бұрын

Thank you for this Ethan!

@stickysteph Жыл бұрын

Reheating my dinner in the skillet each night truly changed my meal prep game. I used to combine everything together, then reheat in the microwave, which left me with bland soggy food. Changed the game when I just started preparing my meat, carb and veggies separately without sauce or anything fancy, then reheating them together in the skillet, adding sauce and fresh veggies/garnishes. Makes the food taste so much better and doesn't take more than 5 minutes since everything is already cooked!

@rabiesbiter5681 3 жыл бұрын

I already enjoy poaching chicken, but this has inspired me to do it more and try more uses for it! Thank you so much! A few ideas you might want to play around with, though: 1. If poaching skin in chicken, shock it in cold water immediately after taking it out of the hot water. You'll find that in itself gives the skin an interesting texture, no added calories. 2. Save the poaching water. It will extract flavor and nutrients from your chicken which I don't want to waste, even at that fairly low temperature. Using it for rice is the classic option, but sometimes I use it for refried beans or as a very subtle addition to a pasta sauce. 3. Chicken liver. Don't knock it until you've tried it. Poach it, if you will. Or fry it and serve it alongside poached chicken meat if you prefer. If you try any of those tips, I hope you enjoy them.

@les07derEroberer 3 жыл бұрын

Hey guys, Spirit of the Law here. Today we're looking at the new chicken breast expansion and evaluate what is the best Strategy for them.

@satyakisil9711 3 жыл бұрын

But is it efishent enough to justify the cost?

@ExcelonTheFourthAvalonHeirs 2 жыл бұрын

It's because three but, right?

@visi9856 2 жыл бұрын

Wolololo......!!!!!!

@dakotarivera2646 3 жыл бұрын

This channel is so very well put together

@KyleBartReidFilm 3 жыл бұрын

Good work, man!

@user-oz3qw1sx2y 3 жыл бұрын

I wonder if Ethan had chilaquiles when he went to Mexico City.

@tommyallen7436 3 жыл бұрын

hey man, I’ve been binging your videos recently! Great, entertaining, informative content! Keep it up!!!

@EthanChlebowski 3 жыл бұрын

Much appreciated!

@goldeneaglereborn 3 жыл бұрын

What a video. Thank you Ethan

@preslove 2 жыл бұрын

A Sous vide set up is one of the best cooking buys out there. ~$100 for a sous vide stick + ~$40 for vacuum sealer = $20 for some vacuum bags + a $20 standard professional tupperware container and $15 for a top. vacuum sealed meat lasts for years in the freezer, and you can just pop it in the sous vide and work out and finish up the protein. Excellent taste and convenience

@NathanSMS26 3 жыл бұрын

I really like using the pickling liquid from any kind of pickles Ive got in the fridge to add acidity to my chicken salad, it helps salt it and gives me a use for it

@ElLenadorLA 3 жыл бұрын

I’ve been preaching this for ages! if doing sous vide you don’t have to go all the way to 165, I like 140 for cold cuts.

@jackh67 3 жыл бұрын

I cant tell you my sigh of relief when you put those tomatos on and then SEASONED THEM! THANK YOU!

@Digital_Her0 3 жыл бұрын

Adding this one to my book. Thank you for the tips!

@rico247 3 жыл бұрын

Poached chicken is really common in Mexican food shredded for tinga or tamales and is honestly really good for pozole too since it’s moist and as you said can be seasoned as one wants love the vid will definitely do the stir fry recipe as it sounds really good especially with rice

@TheSlavChef 3 жыл бұрын

Now I expect a video from Adam: *Why i cook my water, not my chicken!* :D

@pocketsand5216 3 жыл бұрын

Why I season my water, not my chicken, or better yet, why I season my frying oil

@TheSlavChef 3 жыл бұрын

@@pocketsand5216 Neat!

@jeffh2428 3 жыл бұрын

Why I cook my chicken in wine.

@KIJIKLIPS 3 жыл бұрын

@@jeffh2428 not a bad idea

@Leave380 3 жыл бұрын

@@jeffh2428 coq au vin is amazing to be fair

@moqo 3 жыл бұрын

Such a nice kitchen setup, so jealous. Thanks for the video Ethan :)

@GregAlbrecht 6 ай бұрын

Thanks Ethan, I made this today. I’d recommend to reuse the poaching liquid as a soup broth or for cooking rice also!

@mikeock1939 3 жыл бұрын

Petition for a »ethan head-shaking bc the food is too damn good« compilation

@jadejaguar69 3 жыл бұрын

You could make it yourself!

@carlsberg-gs6rl 3 жыл бұрын

Ethan head shake vs Babish hand shake compilation.

@etherdog 3 жыл бұрын

Nice little homage to Chef John, Ethan!

@BentusiProgenitors 5 ай бұрын

Ok. I'm sold. Thanks.

@spa2damax 3 жыл бұрын

I would also highly recommend cooking a whole chicken in the slow cooker. It's just as easy to cook perfect. It steams in its own juices, it DOESN'T turn out grey, and all the juices stay in the pot and are collected at the bottom. This makes it extremely easy to make stock or gravy. I have never extracted so much juices from a chicken roasting or other wise.

@coffeewithmilk563 2 жыл бұрын

But does the juice stay in the chicken

@microsoft-pox 3 жыл бұрын

“Fork don’t lie” I’ve heard that before. My “food wish” is to remember where! 🤔

@nowdefunctchannel6874 3 жыл бұрын

Hmmmmmmmmmmm...

@jadejaguar69 3 жыл бұрын

It's from a KZfaq channel called "food wishes"

@nowdefunctchannel6874 3 жыл бұрын

@@jadejaguar69 we know, the joke was hinting at that

@seyyednaqvi6760 3 жыл бұрын

@@jadejaguar69 dude...

@SemperVictor1120 3 жыл бұрын

@@jadejaguar69 you seem to have a very high IQ..

@wolfingitdown2047 3 жыл бұрын

I'm impressed with how quickly that grey chicken turned into something I wanted to eat. Well played, sir lol

@TheEmeraldBeast135 3 жыл бұрын

Thank you so much, I needed this

@Sophia-qe2vn 3 жыл бұрын

This is extremely practical. Thank you!

@Kuadeq19 3 жыл бұрын

Hey Ethan, really enjoy your content! Would you be able to cover how you use and maintain your cast iron griddle? I see it in almost every video and it looks immaculate. A lot of people have covered how to season cast iron, but I would love your perspective on everyday maintenance.

@rocky8838 3 жыл бұрын

Man, I've been sick to my stomach of frying chicken in a pan and leaving it to defrost every night before cooking. This video gave me some ideas and it will help me save some time by cooking a big chunk in one go and saving it in the fridge for 2-3 days so I don't have to cook every night. I'm saving this for later on, when I cook the chicken. Thanks a lot!

@Hema115 2 жыл бұрын

Had the same idea but i wonder what is the maximum fridge time after boiling it down?

@rocky8838 2 жыл бұрын

@@Hema115 I did it for 2 weeks over the summer and the max was 3 days fo me, but better for 2. After that it starts to smell and taste funky.

@Hema115 2 жыл бұрын

@@rocky8838 Thanks Kriss! have you tried the freezer?

@rocky8838 2 жыл бұрын

@@Hema115 I didn't because that would mean I have to let it defrost again, which was what I was trying to avoid, but I guess it can be done in a heated pan for a few minutes. I'll try it some other time when I boil the chicken.

@Hema115 2 жыл бұрын

@@rocky8838 Does it really need defrosting? It's small cooked pieces so there is no danger of it being uncooked like normal frozen chicken like you said 2 minutes and it's like it's fresh... Better than it going bad 2 days later in the fridge

@nigl2807 3 жыл бұрын

great informative video. nice chicken too!!. thanks mate :)

@Mike20464 6 ай бұрын

Learned something as usual watching your channel. Great stuff! Thank you

@0d138 3 жыл бұрын

"... and it's hard to F-up" Well, I'm sold 👍

@f4st3r36 3 жыл бұрын

I pressure cook and shred a whole chicken to be used for lunches and snacks during the week. Super easy, no added fat, and I get the carcass to use for broths as well 👍

@lattehlo 3 жыл бұрын

How do you deal with all the bones? I’ve done this before and was really irritated with separating the bones and the meat

@danr2652 3 жыл бұрын

@@lattehlo The bones literally fall off the meat on the slow cooker if you leave it overnight. With a Pressure cooker it's done within an hour.

@ImyaSmol 3 жыл бұрын

Very well done video, good tips! I've done similar things, but I'd forgotten and you've reminded me I should do that for meal prep ;D

@xStephism 2 жыл бұрын

I watched this the other day, & was like dang another cool thing I can’t afford. Today my mom just gave me a sous-vide immersion pod! Can’t wait to try this!!!!

@Sacheess 3 жыл бұрын

I love your videos, however I am always very shocked by how many things you have prepared beforehands (like the sauces). I would love to see videos covering topics like how to make groceries or what are the must-haves in your fridge and cupboards, so that you don't actually have to prepare a lot of things before cooking a meal and don't waste the food.

@LucasTigy2 3 жыл бұрын

i think he's made a couple videos for some of the ingredients like the pickled onions

@dra6o0n 3 жыл бұрын

The meal prepping is also for those who plans meals days in advance. For those who eat or cook creatively on a day to day basis, its kinda moot.

@danidelafuente1 2 жыл бұрын

If you’re mexican you 100% have salsa in the fridge at all times

@icedcat4021 2 жыл бұрын

just see what you use often and buy it. what is a must-have for one person isn’t a must-have for another.

@MagdaNarima 3 жыл бұрын

I've been doing this with chicken ever since I saw your stream with pork! Poach, smash, and grill

@stormzo6235 3 жыл бұрын

This is exactly what I needed. Thank you

@nachoelguero7738 3 жыл бұрын

Great video man

@abdulkhan-iq1if 3 жыл бұрын

OMFG I ordered a sous vide last night and now this video drops! WTFFFF Ethan!!

@iamwilson6922 3 жыл бұрын

If you have access to Laoganma (a chili and peanut oil sauce) at your local asian market, I HIGHLY suggest adding it the 8:45 mark

@Rodneyfredia517 3 жыл бұрын

Really enjoy your videos

@smokinjoe4684 3 жыл бұрын

Wow that sandwich looks outstanding.

@pdevito 3 жыл бұрын

Pro tip: toss your chicken in a stand mixer with a paddle attachment and it shreds your chicken amazingly.

@pdevito 3 жыл бұрын

@@craigstevens8330 I haven’t done those myself, but yeah I don’t see why it would be any different. Might have to do it in batches depending on the size.

@Koastall 3 жыл бұрын

@@craigstevens8330 I've heard people love using their stand mixer/paddle attachment to shread their meat, go nuts!

@pdevito 3 жыл бұрын

@Jess great input lol

@oliversanchez3501 3 жыл бұрын

You should look at “flautas” a mexican shredded chicken taco since I know you love Mexican cuisine!

@mathieupaquet2133 3 жыл бұрын

Great thank for the tip

@Leg0z 2 жыл бұрын

I make this Chilaquiles verde con pollo multiple times a month since seeing this video. Appreciate it man.

@bravicimo 3 жыл бұрын

I think I would let it cool down a bit before shredding so it doesn't evaporate too much moisture out of the chicken

@stevendesmond2685 3 жыл бұрын

Finally learn your Mayo cooking method and now you tell me not to do it anymore

@BigHalfSteps 3 жыл бұрын

No? He even said in the end that he won't be boiling chicken all the time, only on very busy weeks in preparation..... And if boiling chicken breasts you def. gonna use mayo or oil as it doesn't have enough fat to get crisp on its own.

@wooof. 3 жыл бұрын

@@BigHalfSteps woosh

@dra6o0n 3 жыл бұрын

Mayonnaise function as a better alternative to butter for the smokepoint and frying, not much use in water based cooking. It's better for grill cheese due to lengthening the time it takes to burn the crust on the outside so the inside cooks more evenly. So if you coat meat in a little mayo and its a thick cut, it will keep it from burning too soon and cook the inside evenly... Crust forming is dependent on water content and oil content, having more oil content and less water content doesn't always guarantee a crust forming in time before you overcook said chicken... That being said, the drier the crust of said chicken when it starts cooking, the better. Or use things that has lower smoke point so it crusts sooner, like sugar?

@power50001562 3 жыл бұрын

@@dra6o0n it might have better thermal characteristics but butter tastes better

@yes0r787 3 жыл бұрын

Butter is healthy 💛

@joeb7975 3 жыл бұрын

this is now the best cooking channel on youtube imo

@Doughy_in_the_Middle 3 жыл бұрын

When I sous vide at home, I use my big 20qt stock pot. This way there's complete circulation around the product. One thing I've found that works really well is inserting a couple cookie cooling racks to clip the bags to. Doing this, I can have the bag dead-center as if it was floating in the middle of a pool.

@GoScience123 3 жыл бұрын

I've just been putting frozen chicken into the instant pot and shredding it after. Shit has changed my life

@GoScience123 3 жыл бұрын

@Just Shane yea texture isn't great but I usually do what he's doing here and just make a quick stir-fry w broccoli and it def helps with that

@D1GItAL_CVTS 3 жыл бұрын

>cook chicken in water" *_bodybuilding contest prep flashbacks_*

@ryanyeethegifted 3 жыл бұрын

Thank you, I've new idea for my diet meal now.

@wanderingknight10 3 жыл бұрын

Another added benefit of cooking chicken in water is it gives you the opportunity to cook out the madness which is processed in chicken like all the salt which is injected into the chicken by meat processing companies which by law, processor companies, are NOT required to disclosed to consumers. Great vid!