but i have a question, when the liquid extracts some of the protein out of the meat, does the meat become less nutritious??

brined chicken just tastes like ham so personally not a fan

This is brilliant! Thanks

I baked hundreds of sourdough loaves during the Alaskan gold rush. I kept the starter in a Prince Albert can stuck between my cheeks inside my long underwear. Perfect aroma and crumb. My partner lost two fingers by letting the dough ferment too long. It burst the Prince Albert can just as he was opening it.

Thank YOU … 🙏

This is the style of dough that Motto Pizza uses.

Your thumbnails and videos inspired me to try my own starter. Thank you!

learned a lot! Thank you!

I can’t find your chicken Katsu recipe…

Two questions. You didn’t season the other side of the chicken. ? Second question, did you oil the pan, or it’s not important?

For a minute there, I thought you were going to encase a small chicken in bread dough and bake the whole thing.

Why does everyone use "grams" ? I haven't a clue what a gram is.

Any alternative for someone wirh chronic hypertension?

Well, it depends... It changes the meat. Oftentimes the meat is turning into a weird mixture of spongienedd and a little like rubbergum. Also it alters the taste. The meat loses eventually of its fine, roasted chickentaste, if it is brined. You may just use the right technique in roasting and get the right point. Then it is not dry at all and does not lose any of its fine taste or good structure. Main issue to dry and tasteless chicken is the quality of the meat, the allover white fibre tissue of overbreeded chickenraces in mass breedings with no fresh air, food or sunlight, but very fast growing of white muscle tissue. That grows so fast, that those chicken can barely move and always fall over, because their legs can't handle the fast growing weight of their chests. This is really bad quality meat, but we are used to it now so much, that we don't recognize the differences anymore. Just try in comparison a free running, organic chicken from a traditional farm breed. .. You won't eat those overbred musclechickens any longer if you know the taste of the lucky chicken out of the gardens.

Brined chicken is gross. It’s not tender or juicy. It’s slimy.

I don't need added sodium, thanks.

Idk why I'm watching this but this guy's voice and production kept me hooked

Is this recipe for two pans? I just made one and it was way too much for a single small bread pan, especially if I wanted to put the lid one. Should I half the recipe or just use a larger pan without lid and hope there is enough to fill the pan?

how many spoon of salt per litre? i don't have a digital scale.

Made this for dinner last night and it was excellent!!! Thank you!!

A good mid ground is throw some random pickle juice in with it and fridge for a bit with whatever seasoning your using and a bit of oil.

Wow……after all these years I finally understand how to have juicy chicken off the grill…..so glad I stumbled upon this video…..thank you!

Great video, thanks! Question, does brining the chicken with salt make it unhealthy? in other words, does it slightly increase the sodium content or greatly in crease it? 😉

Or goose breast.

I just made this without the form just put it as a ball and it doesn't look like much but oh boy it's so tasty and the texture is perfect! 🤤

I actually find the texture of brined chicken extremely off putting. So does my husband. We literally just had a conversation about this last week. Good timing.

brining + marinating?

I always brine my xmas turkey

Thank you!

So what oven settings to use to get a juicy chicken breast free of Salmonella?

be vegn

Takie materiały lubię najbardziej - bez niepotrzebnych receptur, które każdy może sobie sam wymyślić, za to z wyjaśnieniem co, jak i dlaczego działa. Dziękuję!

What have I done wrong, when I got to the coil fold step I couldn’t lift the dough up in big chunk. The dough was kinda oozy. I could eventually fold but when I lifted it stretched thinner than in your vdo😭help me

Made this but it didn’t brown nearly as much as I had hoped even with the egg wash Followed this to the gram Maybe my egg wash was too thin or my oven was too cool I did 355 to be careful

I dont trust lean people with food recipes

time and place for everything

If you decide to do two loaves instead of three, how much longer should I bake it before and after removing the top? Mine came out quite doughy and sticky when I used the given times in the video.

what about lamb and mutton.

EXCELLENT EXCELLENT tutorial...Extremely well done...((no pun intended))

Never found brining to have much effect, and if you cook big turkeys for a large family, I just can't see that it's worth the effort.

Are you brining instead of marinating? Or do you marinate after brining? And do you do a saltless marinade since it's already brined?

How come you don't pat the chicken dry? Because it will have a hard time browning if you don't pat dry?

The non-brined thumbnail looked better-more real and full of poultry flavor. The brined one looked partly pickled and chewy. Not interested.

a great example of useful video. straight forward and no yapping about ads or merch or other things. much love 🌷💜

I have a starter that is over 100 years old. However it is milk based. I have the hardest time finding anyone that has any information on milk based starters. I am not sure if it ferments the same as water based or what the differences are other than one has dairy and the other doesn’t. Do you have any information on milk based starters? I would hate to toss mine away since it’s so old. The only reason I would toss it is because I had let it ferment and rise over a few days at room temperature and the smell is like sour milk. I am not sure if that is normal and if it is ok to use. I’ve been looking everywhere for this information, would love to see if any professionals can help with that, thank you!

Imagine sourdough starter that has been fermented for 1 year

Message from Australia.... is whole wheat flour the same as wholemeal flour? THANKS

I've made one myself, before seeing this, but I'll note that it works better with a reptile tank mat than a seed starter mat. The reptile tank mat, plus a small fan, lets you get hot enough to make yogurt as well. Seed mats don't get the same final temperature. With a temp controller and a cooler and a small desk fan, I'm able to get temperatures anywhere from room temp to 120F with no difficulties. I'll note here also that a fermentation chamber is an absolute game changer on your consistency and speed for baking sourdough but also yeast leavened bread.

Nice idea but the price on amazon of these materials cost more than a yogurt maker that can ferment everything. Also heated styrofoam doesn't sound healthy...

Hello, I am a cook. At the restaurant where I work, I cook 40 lbs of boneless chicken thighs at a time every day. 40 lbs of raw chicken I put on the grill turns out to be 22 lbs. I never throw away the water left by the chicken. I let the chicken absorb that chicken broth again. I am very pleased with the taste of the product I obtained, but it saddens me to lose so much. I heard from a friend that if I do the brine procedure, my loss will not be that much. My question to you is which ingredients, how much, and how long should I use to brine 40 lbs of chicken thighs? Thank you.