thanks bro glad you found this space, I have an award to give out in the next one for watching all chicken rice videos.

yes just water, I made a video about it too. generally poach in 80-90degC water for 35-45 mins. Timing varies alot due to many factors so you must have a meat thermometer and a timer if you want juicy poached chicken. Margin of error is very small (2-3 minutes), anything over/under would lead to overdone or underdone meat.

glad you found this video

we enjoy eating boneless chicken meat too and use the bones to make stock

If youre over 10 years old you realise that not all people are you abd you decide to a llow others to live peacefully without insulting them for wabting to eat food they enjoy lmao

@@Sombrek Learn to spell before trying to make a point. People might take you seriously then. I could give zero fucks about anyone else.

@Sombrek Learn to spell, and people might take your opinion seriously. You should probably work on your reading comprehension as well, as the whole point was to insult anyone who isn't a child and eats boneless chicken.

it's famous due to Jay Fai appearing on a Netflix series (Street Food) and her story behind cooking, plus her one michelin star award. My wife likes eggs and crab meat too.

yes a little bit of science can help us understand what makes our food taste good, like why poach the chicken for 35 minutes, not 30 or 40 minutes for example, and from that understanding, optimise for the most desirable result we want

Bettter redo. And get a much bigger pot

Hi I did consider this point before about dunking the chicken in and out. But I found the water does enter the cavity as effectively too by just letting the chicken slide in. See how this happens at 05:20 and perhaps another reason why some chefs like to dunk the chicken in and out is for showmanship as the chicken skin tightens up and appears cooked on the outside. Regarding convection heat i.e. the water will be cooler inside the chicken compared to the surroundings, a plausible reason for dunking 3-4 times is likely to temper the chicken temperature and also the water temperature to let the chicken air cool for abit. But I think this tempering isn't a big deal compared to letting the chicken slide in and then reducing the heat immediately to very low. Consider 04:52 where the surface temperature is always lower than the ambient temperature. This is due to how heat transfer works (hot water heats the cold chicken and there will be some lukewarm water in between). Given this fact, I think it won't make a material difference to the outcome (taste/texture of the meat) whether the chicken is dunked in and out 3-4 times first or just sliding it in.

@@theanalyticalcook well. Sorry if my comments seem rude. It is your channel and video anyway and I'm just giving suggestions. Maybe an episode to show that sliding in and tempering has absolutely no impact? I cook chicken for a living and I think it has an impact.

no problem, what is the difference you would be expecting as a hypothesis and then after testing, the case can be checked

I tested this in my deboning video and found no significant difference in the meat and texture of a chicken dunked 3-4 times vs a chicken that is simply inserted into the water. both were equally good.

Hi there, the graph looks smooth because the data points are once every 5 seconds and the smoothness is a reflection of how temperatures rise slowly incrementally. Google sheets charts plot them quite smoothly when viewed in minutes. There is also a smooth feature under Chart Styles which I didn't use because it already looks pretty smooth. There are also some outliers like the temperature spikes due to the confusion by the probe algo (commonly reported issue in the combustion_inc reddit). The workaround is to manually adjust the core sensor in the data by taking the values from the sensor I think it's correct. For your second question, I guess you're referring to the chart on 07:11 that shows core breast temp over various attempts, including the holding time in a pasteurisation water bath (dutch oven). Ideally the temperature should flatline i.e. remain constant throughout pasteurisation but it's not possible without a sous vide machine and I was using an induction hob which I alternated between low heat setting 1 & 2 to hover at the target temp. For robust tests i.e. variance between samples of the same cook time and temperature, I didn't do robust test for each finding as I believe I controlled the other variables well, until I saw the graph at 07:11 which I realised in hindsight how different starting core temps result in slightly varying slopes/trajectories. I believe the graphs will highly overlap given the same chicken weight, starting core temp, heat setting, room temperature. Thanks for asking.

plausible since the jelly appears to be some kind of fat and not gelatin which breaks down above 20°C; however, not sure how high the poaching temp must be to get this jelly as the ice dunked chickens were made using the fast start method (boiling water that dips to 80s°c throughout the cook) but didn't see much jelly too. If fat rendering is the driving factor here, then a slow start low and slow might be the trick to get the fat rendered out (which happens at 54-60°C) and get more jelly. Thanks for the idea.

it better be! good quality stuff

thank you, yes we need more analysis on why asian food tastes good...

thank you for your support

thank you for your support, share it with someone you know who could use something here!

Sounds good for a lighter palate as the poaching liquid has a clear taste coming from the chicken skin (which was in contact with the water) and maybe a little bit of the cavity bones.

agree for simpler lighter palates but I tend to go for heavier flavours

thank you for your encouraging comment

my personal view is the taste of food should include how it looks. thanks for the suggestion

hope you like it, let me know if you run into any problems.

We use basmati rice for lower GI compared to jasmine rice for healthier choice (reduce blood sugar spike after eating). Basmati rice may be firmer than jasmine rice, but it will soften more if steamed a little longer. They both taste about the same.

hello thanks for dropping by

Thank you for the tip, I did take some inspiration from Ethan's enduring curiosity to understand food better

vegetable oil like canola oil has a high smoke point suitable for deep frying without smoking too much

Thanks!

hey yes I had much kaya eating daily for breakfast and it's gone in a few weeks. It keeps well in the fridge due to the heat treatment, though the flavour is about 20% better when freshly made. Freezing the coconut is to preserve the fruit after cracking it open and letting the water out. If not, the whole coconut will be an icy ball which I presume would be harder to open and get the flesh. It also helps the flesh separate slightly from the shell after it thaws.

@@theanalyticalcook ah I see! thank you that makes sense. it's always a shame to lose 50% of the water when I open a coconut so I'll have to try the freezing method

hello thank you for your comment, indeed theres much potential bones have from a clear stock all the way to milky bone stock for a richer flavour

Sounds great! I would love to try working those flavours into the gooey filling and also colour the exterior

@@theanalyticalcook durian I just used the fruit pulp, but I'm sure u could make a custard that would work

Much appreciated! It’s on the backlog after being inspired by Che Nom’s recipe videos and will definitely explore making homemade nasi lemak someday

Thank you for noticing that, genuinely curious about the taste differences of many versions of the same thing out there so I share my findings and hope to help others know more about the different qualities of groceries and make informed choices.

Thank you for your support 🙏

Actually the juices came from the beef as it cooked to medium. As seen after taking out from the oven, there’s pink juices all over the place. Which leads me to wonder how to avoid a soggy base? I thought juices coming out of a meat is inevitable as you cook it in an oven. A leak proof method is, of course, reverse sear it before wrapping and baking in the oven solely for cooking the pastry and duxelles only.

If youre thinking about reducing the juice , sous vide is key to reducing the liquid , dont forget to rest it overnight