Busting Chicken Breast Myths (How To Make Chicken Breasts That Don't Suck)

[@tiffanymorgan167]

Believe me, I think I'm speaking for every young adult on a single income, please keep making the "boring" episodes, so we are here for the useful ones!!

[@deprofundis3293]

Useful is so much better than novel. They're entertaining enough - we don't need the $375 recreation stuff! I strongly prefer myth munchers!

[@potatosordfighter666]

They definitely cover a lot of great swath of variables, and it's all generally easy stuff with MM. With money being as tight as it is it helps with stuff like these.

[@amadhatter13]

I have pretty strict dietary restrictions that result in me eating nearly plain chicken breast every day. Learning what cooking method creates most flavour while still staying safe for me is hugely interesting and helpful

[@seropserop]

I used to eat chicken everyday like you, I tested all these methods and found that Souvide is my favorite way, these guys did not cook it right at all, they should’ve pre seasoned it and from the looks of it, they overcooked it to death. They also didn’t put a proper sear on it at all. The best tasting way is smoking it but it takes way too long and costs too much for a daily meal and the oven tastes good too but again they cooked it wrong, it should’ve cooked at a very low temp like 250 then seared under the broiler or a cast iron. Overall I expected more from this episode but it seems like they care more about their stupid jokes more than “science”

[@aBigSip]

@@seropserop This is a comedy show that uses food.

[@Jajajajaja...1]

Cook it sous vide. The only way to eat chicken breast.

[@thejacksoncorvus]

@@seropserop You really seem to misunderstand what Mythical Kitchen is actually about.

[@emerygrimm]

@@seropserop that’s pretty out of touch. They’re going for isolating the different methods. I don’t think it’s fair to say that just because you disagree with what tastes best to you.

[@DeltaDeuces]

Nicole dying laughing and saying, "WHY DO YOU HOST THIS SHOW" feels like the epitome of their relationship.

[@PhilVaive]

I think you guys should keep doing "boring" ones, cause honestly, that's how most of us eat every day! If people can learn how to use the same ingredients but make it better, it's a win!

[@madelinegarber7860]

Lol I agree Trevor that voicemail was weirdly sexy. 15:01. Also Josh doing the chicken dance made my day.

[@ReinhardtBII]

We need to see Mythical Chef Josh on Hot Ones, and then cross it over and have Sean Evans on Last Meals

[@Polyphemus89]

I honestly think Josh on Hot Ones wouldn’t be that great unfortunately… he wouldn’t react to the heat at all, and I don’t know if his career is varied/long enough for the interview to be interesting to anyone but diehard MK fans

[@mcf3778]

we dont need any of those things

[@_Fitzgeezy]

No. No we don’t

[@vincedibona4687]

I need to see VNA in a bikini.

[@mindom]

I want a battle between josh and Ben from SortedFood

[@carolineadams849]

Trevor is starting to sound more like Josh every single episode. When he just stood there getting singed by popping oil, I know Josh had a proud dad moment

[@origrammar]

Same thought, Trevor seems more chaotic (in a good way) now.

[@Shad0w5carab]

It’s hard picking a favourite series cause they’re all so good but I think mine is Myth Munchers. Such a great blend of silly, goofy fun and actual helpful cooking advice.

[@rollin60z]

This is easily the best series on this channel. Right Infront of Last Meals but that's because the guests

[@NameBrandCody]

@@rollin60z I always thought the series where Josh would take a super gross food and try to make someone love it was a really good one too… idk why they stopped that one 🤷🏻‍♂️ I think it was called food fears or something

[@franziskathiel4669]

I agree, but also: Last Meals

[@ShinedownMike]

Same! My favorite by far.

[@bridgerthurston5224]

Shrimp

[@ryanarmstrong7989]

I have actually learned a lot from this show thank you mythical crew I appreciate the lessons I have learned from here. Plus the comedic aspects make the show better.

[@hilzbilz09]

Legit have been using the brine/cook/rest methods since this came out - the fam and I are shook! Haven't used the bone-in skin-on yet, but still - super happy to have a solid cooking method for the chikky breasteses 💙

[@cynthiasmith9336]

Lily at the microwave behind Nicole in the intro gets me every time. Also this is super helpful because with a cranky stomach chicken breast is often a go to.

[@confushisushi]

After I noticed that I was hoping on rewatch that each scene would have the person from before standing awkwardly in the back somewhere

[@thestraydog]

My gf likes to... Boil them... The first time she served me boiled unseasoned chicken breast when I was sick appalled me.

[@anda_smile]

I laugh so hard at Lily being behind Nicole every time. It's a great bit.

[@SunnyPea]

Honestly I would love an episode on how to prep and cook seafood! SHRIMP!

[@heruhcanedean]

Seafood has so many different things that fall under it, just an episode on prepping fish alone could be a hour. Covering basic prep there's fillet (skinned and skin on), steaks, whole (with and without guts). Then they can be cooked by smoke, pan-sear, grill, oven, steam, poach, fry, raw if saltwater (don't eat freshwater fish raw), or cooked with acid like ceviche. I'm sure I'm forgetting something. That's not even getting into clams/mussels/scallops, squid, crab, urchin, octopus, lobster/crawdad, or shrimp. Roe could also count? Frogs and alligators are also considered seafood. I love me some seafood if you can't tell. Something I don't understand is why things caught in freshwater is also called "seafood."

[@mirandall]

I need to know the secrets to perfect scallops, I get so intimidated by them when it truly shouldn’t be that difficult!

[@taraelink]

Came here to agree with this comment, and definitely could use help getting perfect scallops too!!!!!

[@heruhcanedean]

My idea of a perfect scallop involves a wet suit, relaxing on the rocks, and using my diving knife to cut it free form the shell. They are so sweet and salty when they are that fresh they don't need anything else. At home I get a cast iron pan over med-high heat, once it's hot put olive oil and butter in the pan. Scallops in and season with some salt and pepper, flip after 3 minutes when they have a nice color. Maybe 2 minutes tops on the second side. As soon as they come out of the pan melt some extra butter in the pan with some lemon juice and try to get any brown bits up. That's your sauce. Hope that gives you some confidence for how easy scallops are. The worst that could happen is you mess up, then you learn from the mistakes.

[@mirandall]

@@heruhcanedean thank you so much! But Omg now I just want a fresh raw scallop 🤤

[@TheEternalRebellion]

Dude, I'm friggen' drunk riight now but listening to Josh is so. Comforting. My brain is satisfied even though I have retained Nothing.

[@anda_smile]

Josh's voice is a good voice for when drunk or high. Such comfort

[@rpt8876]

Shraaaamps! Also, BBQ myths would be fun to watch. Picking something like ribs to start would be fun!

[@ziggygunz2447]

I feel like Lily is just as chaotic as Josh but she keeps it just below the surface just a swirling ball of chaos lol

[@sarafontanini7051]

ah yes the series where josh consistently realises so many of his thougths and ideas for cooking don't work as well as he beleived they did

[@nafspark]

Sous vide chicken turns out completely different depending on the time/temp you use. Keep in mind that for your non-SV breasts, you're only wanting to just barely reach your target temp, but if you set your water bath to that temp and let it hang out for an hour or two, that chicken is going to be mega overcooked. I prefer SV chicken breast at 145 for an hour or two, depending on thickness and whatnot. But I've learned that you never want to go from water bath to searing directly. I like to take my SV bag and drop it in a bowl of cold water for a few mins before searing. This lets the meat rest a bit and gives you more of a temperature buffer to be able to sear the outside without risking overcooking the center that you just worked so hard to cook perfectly. And I do this for anything I sous vide and am intending to sear afterwards. Works great for me.

[@ballien2]

Came here to say this

[@evilmissmunchkin]

Josh’s Ygritte accent was surprisingly good… clearly my guy has watched that scene often 😂 also the silmarilion joke was for me, it hit, it landed, i audibly went “ayyyy” at 6am

[@LadyCynthiana]

Josh's obscure Lord of the Rings references are making me snort-laugh because I'm one of those people who has been an LotR nerd basically my entire life (my dad had the books when he was in high school in the 70's so it goes deep)

[@danikabrison]

Before even watching this I knew pan sear then finishing it in the oven would win. I only learned this recently. Only ever baked my chicken and it always turned dry and I could never understand why. I had to pan sear it for a recipe and then bake it and holy moly...the difference that little extra step makes is a GAME CHANGER. It's so worth it. So so worth it people. Mythical Kitchen is spitting the facts!

[@dbara2017]

I like how Josh’s definition of a fun fact is breeding chickens to have such big breasts they can’t stand up normally

[@DwayneShaw1]

I believe there's been some recent innovation in selecting for sex in the egg - but what they do 9or used to do very recently) to male chicks when they hatch ain't pretty either ---think mini wood chipper ...

[@chrisgreene5203]

Trever in the intro is great. He just has that slapstick 90’s sitcom energy.

[@jaymzOG]

Every episode of Myth Munchers that ISN'T about shrimp brings the entropic heat death of the universe exponentially closer. Please Mythical Kitchen; you're our only hope.

[@aaronhelmsman]

Actually I would love shrimp myths. Does shrimp pasta actually taste better with the tails on? Does soaking your shrimp in a baking soda mixture overnight give them better snap? Tons of myths around shrimp

[@queazeproductions]

I love the “just cook chicken thighs” conclusion and strongly agree

[@austindvarga9]

“I’m gonna just swoosh it around and get as much oil splatter on my hands” that made me die 😂

[@thenovicenovelist]

Shrimp 🦐 I love chicken breast, so thank you very much for this episode. Also, I'm interested in seeing you bust some food replacement myths such as what type of sugar substitute is better, what type of food is best to use if you need to replace egg or butter in a recipe, etc.

[@firstnamelastname4216]

I love lily staring into the distance and waving for Nicole's entire segment of the intro.

[@atlys258]

Lmao Nicole's tong-hands at 7:27 had me cackling harder than it had any reason to 😂😂 Sheeeesh that effortless double flip first try was sick

[@SnowmanInABlizzard]

Josh's response "because you didn't let me be a bridesmaid in your wedding" conjured the image of josh in a strapless wedding dress into my mind. Why.

[@lukaspatel]

josh making multiple tolkien references and jokes throughout this episode was so unexpected but so entertaining

[@EnderDragon]

This was a great episode, although you had me at "breast gods", and I love the new 90s sitcom style opening.

[@GreenToFeelBlue]

I appreciated your salmonella/Tolkien joke! :)

[@anda_smile]

Nicole's "and then they get pink eye!" was so cheerful/adorable omg.

[@anda_smile]

Also Josh's "and I ain't got time for that, so I thought I was already the best." hit me so hard in my giggledick that I can't stop laughing 😂😂😂

[@mollyscozykitchen4693]

I agree with wet brine, specifically using a yogurt-based brine. It’s so flavorful and tender.

[@Deathcoreqt]

Thoroughly entertained by Josh's chicken dance. 🤣

[@AlgeArid]

Man trevor gets more like josh every day

[@hugeinjapan4635]

glad I'm not alone in this.

[@ghostreporting3769]

Josh turns from chaotic instagram crab monster to business profesional so fast.

[@chestersnap]

The Tony Cachere's causing coughing never fails to make me laugh. It's also a great sales tactic for it. It's so good people will give up breathing for it

[@rainl9119]

I think this intro is the best thing Mythical has EVER produced, and that's a hill I WILL DIE ON

[@MrV4nd4l]

If the sous vide chicken is stringy, you did the wrong temp:) Americas test kitchen did a great breakdown

[@MagicalMajestic]

Was about to comment same thing, chicken can be sous vide at a multitude of temperatures changing how it comes out drastically, i'm going to assume they just set it at the 'foodsafe temp' as thatd ruin a sous vide breast 🤣

[@randytrashcan]

@@MagicalMajestic Weird too, because he said to pull it at 155, but the third test looked like he'd let it run to 165 if not 170. Cooking chicken breast to the "safe" temp is a surefire way to wreck your dinner.

[@TheAneova]

chicken + italian dressing overnight = amazing chicken, I also split them in half before the overnight marinade, edit: Here's my shrimp comment... Shrimp

[@gymkat247]

Yes!! That's my go-to as well.

[@laurenragle5228]

So good with the Italian dressing!!!!

[@TheAneova]

AND!! you can change it up just by using other italian style dressings so it never gets to boring

[@jacquelynginac9888]

Nicole is everything, and this opening was 🔥

[@tnk4me4]

I'm not surprised that lily doesn't eat much chicken since she basically eats more hotdogs in a week than I have in the past 7 years. There's definitely no space for chicken there.

[@perciusmandate]

Bonus Myth: Chicken thighs are the clearly superior but vastly underrated cut.

[@mynicknameisamber]

I can't believe i can laugh so hard and learn so much with one silly KZbin show. Can you guys do more plant based dishes please? I am learning a lot on how to cook for my family (of meat eaters) but I'd love some tips to spice up my own (vegetarian) dishes. Also i wish you guys posted every day now :(

[@jlt131]

agreed! I'm a meat eater, but i have no idea how to cook vegetables in delicious ways. more tips on that would be great. i'm tired of soggy plain veggies.

[@mynicknameisamber]

@@jlt131 yeeees! Different ways to cook veggies and what to mix them with. Also which ones have the most protein etc

[@jenniferpeterson4139]

Agree! I'll continue to watch because it's so entertaining and my family is not vegan/vegetarian but I'm vegan and would love some vegan episodes 😀

[@sakasucircus]

this is my fav series on mythical kitchen and it's also my birthday today so thank you for the birthday gift video!

[@jerpanils8875]

happy mythical birthday

[@ninaarmstrong7744]

Happy Birthday! Hope you are having a mythical day 🎉

[@GalacticGoddess46]

Happy anniversary of coming out your mommas coochie or the sunroof!

[@sakasucircus]

@@GalacticGoddess46 this had me hollering omg

[@leonstellar738]

I think they should have started with the boneless vs bone-in skin-on.

[@DarkEnv2]

With sous vide you can actually cook chicken breast at a lower temperature like 145° because it cooks at a consistent temperature for a long period that it pasteurizes it where salmonella and all bacteria are no longer a concern. I prefer cooking mine to 150° for 2 hours when I do sous vide, works incredibly well and it’s very juicy and tender.

[@RubyDoobieScoo]

Nicole correctly guessed how many she correctly guessed. This is the best character arc of all time.

[@ADHDad]

Step 1. Get your chicken breast. Step 2. Give it to someone else and grab yourself some chicken thighs. Achieve Uncle status from Uncle Roger.

[@dvirsolomon3022]

You should make video game called angry chef it's basically like angry birds but you reverse the roles

[@Scp716creativecommons]

Throw random kitchen gear at birds, until they cook and plate themselves?

[@dvirsolomon3022]

@@Scp716creativecommons something like that...

[@rintintin4329]

I would actually love the shrimp myths. I love sea food tips! I also found this one really helpful!

[@Cara-lk9yk]

I don't care for shrimp but I'd watch an episode about pork chops, venison, meatloaf, or really any kind of meat. Let's be honest I just love the side by side comparisons of methods!

[@itsmorgyntime]

yes please to pork chops, mine always end up dry

[@melenatorr]

Thanks goodness, I thought I was the only one who doesn't care for shrimp (or lobster either...).

[@grabble7605]

You thought you were the only human ever who doesn't like shrimp or lobster? Weird bit of solipsism there...

[@NameBrandCody]

So does Tony C’s sponsor mythical kitchen yet? If not they should stop promoting it for free tbh this is an incredible advertisement for them

[@beeasyian1950]

@@QwibzOSRS why are you so aggressive at 7 in the morning

[@rollin60z]

@@QwibzOSRS 3 comments under one post?? Get some friends dude you're fkn 28yrs old this is embarrassing

[@BlueTurn]

@@beeasyian1950 lmao I love this comment

[@darrelladams4188]

Let me call my attorney….. cease and desist letter will be sent tomorrow. Tony C..,

[@Aperson156]

@@QwibzOSRS ...says the only KZbin commenter here acting "informed". Have you stopped looking in mirrors because they keep breaking?

[@jamesspaulding7448]

With the sous vide/sear method the heat should have been way higher. That could time should be at most 45 seconds per side. Otherwise love the episode! Stuff like this really can show what you do and don't need to focus on in cooking!

[@brittanyc4241]

“what the freak” 😂😂 11:00

[@somethingthom]

One of the benefits of sous vide is being able to cook at a lower temp for longer. I sous vide chicken all the time, 140-150 for 2 hours. Comes out super juicy and has a different texture. Not stringy at all, instead it’s soft but solid.

[@tcloud69]

How about trying Shrimp, Boiled, fried, baked / shell, no shell / dry brine, wet brine / (not sure what else to say here, someone help me out with comments.)

[@kenlangston3451]

If only there was a popular movie that came out about 30 years ago that listed every shrimp dish.

[@dbone3356]

Watching the first one gives me an idea for a myth for a future episode. "Do you have to season your food on both sides?" Emeril taught us not to eat one sided tasting food, but apparently, that doesn't bother Josh.

[@jacobtiger6567]

Shrimp! 🐓Josh🐓 Rocks!

[@michaeltriola3978]

That Silmarillion joke was A+ and don't let anyone convince you otherwise, Josh!

[@GM-rg8sk]

This was like watching one of those talk show hosts doing the cooking segments on their own show with Josh.

[@chrisbingley]

SHRIMP!

[@ash710]

Shrimp 🦐

[@deprofundis3293]

Not boring at all!! Useful stuff like this is so much better than any of your other content (no offense). You're entertaining enough to make it work. :) More Myth Munchers! ❤️ (But you do need to redo the Air Fryer episode once some of you have learned how to actually use one, lol.)

[@erinrutherford1374]

Josh becoming Ygritte AND making a lotr joke earned my like on their own merit. 👏🏻👏🏻

[@sluggdiddyyddidgguls]

I think in the sous vide you can cook it to a little bit lower temp, 140, and it won't be stringy like you all mentioned. I think you did 145.. and with sous vide that extra 5 degrees makes a big difference. I think I usually go 137.5 for 2 hours.

[@flutiyama]

SHRIMP!!!!!!!!!

[@Rivixwow]

Shrimp?

[@jayclement3581]

SHRIMP HEAVEN NOW

[@silver7215]

I’m too lazy to do any of that, so I just use my steamer rack in my rice cooker for my chicken 😅

[@SarahJeanCole]

I can't believe you didn't do par boil. That's an extremely easy method and it's an excellent turn out and healthier. Really enjoyed this video. Lots of love from Michigan ❤️

[@iwonagajor4837]

Shrimp!

[@joshkvasnik3700]

Shrimp!!

[@セルフィア]

Shrimp

[@fredrickwheeler6852]

You can discount sous vide in a rice cooker. Heat water to the temp you want, pour into rice cooker set to warm, place bagged sous vide item in rice cooker and close. Might have to be a bit more diligent with food safety and do some research on what you're cooking, but saves you from buying a uni-tasker when a rice cooker can do almost anything.

[@a.kasper8596]

So nice to see all real chefs in an episode

[@SeanNyte]

I'm a completely new subscriber to the channel... I've kinda been somewhat binging your content and my stepdad LOVES Chicken... Especially Chicken Breast... So this is gonna be interesting and informative....

[@TheFlawedHero]

The sous vide chicken had that texture because of the temperature and time you used. Kenji has a great guide on the differences a few degrees can make when SVing chicken, worth checking out.

[@DwayneShaw1]

The easiest and most foolproof way to cook a chicken breast is to put thawed breasts in a cold oven set at 450 degrees for 25 - 30 minutes. There's a little variation depending on your oven and average size of the breasts you get, but it's pretty easy to dial it in to perfect. - Try pounding out a breast to about 3/8 - 1/2 inch thick, cover with pizza toppings, in a cold oven at 450 for about 15-18 minutes. It's easy to over cook thin chicken, so you need a torch to get any browning on the toppings - but, even without a torch, it's still a pizza with a chicken breast crust ...

[@LVennB]

It’s funny that the most basic episode is the one I wanted to watch the most because it’s actually helpful

[@evelynm345]

Trevor laughing at josh having zero correct ☠️☠️😂😂

[@ashleyquam]

3:46 at my local grocery stores they only sell boneless skinless chicken breast, I haven’t seen a bone in chicken breast in forever!

[@oanastoica446]

Now that we have Josh imitating a chicken we need Josh imitating a 🦐 SHRIMP!

[@mybrainisshortcake]

All this time I thought Tony Cs was some 'west coast snobbery'... then I saw it at my super midwest Kroger. Also love the cut to talking about dryness when Josh mentions the Silmarillion. Story of my 20s.

[@therealduo7478]

His Igrit impression was unsettlingly spot on.

[@jayleno2192]

Bone in skin on (aka split chicken breasts) tend to be cheaper than boneless skinless where I live. There are also more chickens than there are people in my state, and eggs are still $2.99/dozen. It's one of the few benefits of living in the rust belt.

[@sachamcmillan5632]

Bone in, skin on is better, but as it’s harder to find I just say roast a whole chicken! Ik its a lot of upfront hassle but then you have leftovers for loads of different lazy meals. And you can make great stock/bone broth! (Tip: use leftover brown meat for hot dishes and leftover white meat cold so it doesn’t dry out.) I find French roasting the best because the steam gives you lovely moist white meat, but I would love an episode of myth busters that focuses on roasting chicken!

[@notoriousgucci1]

I see new layers to the opening every time 🤣 I love Myth Munchers ❤

[@MazarRackham]

I may be the only one, but I really appreciate Josh's Lord of the Rings jokes!

[@boxheadneil8766]

rib myths:dry rub, baste during, baste after. Cook: foiled, oven, both. Pull the membrane, leave it, just lightly stab it a bunch etc. sunday roast myths: slow cooker v oven v sous vide; roast on veg v on metal rack v on nothing: roast covered lid, covered foil, uncovered: water v stock v nothing v oil

[@philoctetes_wordsworth]

19:49 bone in, skin on is VERY HARD TO FIND. I thought I was the only one. In order to have bone-in, skin-on, one must butcher that chicken themselves. 21:55

[@pipershaw3153]

I'm so happy Nicole is on a platform so we all get to meet her and have her presence, even in a parasocial way, in our lives.

[@cheripiez67]

finally, i get to hear what the hoopla was about the hot dog is a sandwich voice mail, and i totally get it ha ha.

[@RGrove-nf4gl]

Y'all made my day with that chicken dance at the end of the video.

[@jaredgates4310]

If these videos get any longer I'll have to get popcorn. Thank god I'm not watching ads too.

[@stephanieronczka7625]

I needed this a LONG time ago!

[@bobhawkey3783]

Metal tongs in a non-stick pan. I AM OUTTAHERE! 😂

[@lawrenceschuman5354]

Crock pot with onion, carrot, celery, bay leaf, peppercorns, a head of garlic sliced in half, and filtered water. Not chlorine blasted tap water. Tender, flavorful, for boring white meat, chicken, and very useful chicken broth. Or use thighs.