Chicken BRINING Experiment!

[@SousVideEverything]

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[@joestarbtw-robloxandmore1725]

Raid shadow legends trash

[@unvrslgml2552]

Please do not cover your mouth with your hand when you are tasting food, because that gesture makes it seem as if you want to vomit ... On the other hand I would like to congratulate you on the excellent youtube channel.

[@DangerousOne326]

DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀

[@pillar43]

@@unvrslgml2552 nonce

[@hosinio4193]

how about some sous vide surströming? :D

[@Dina_tankar_mina_ord]

the plastic wrap was so tight I first thought you wrote directly on the buttermilk :)

[@darklion451]

For some reason that sentence is very dirty

[@isaacreicin4836]

Bout to write that

[@laad-raptaverse3020]

Same lol

[@HalfDollarHunter]

@@darklion451 that smiley face thoooo

[@Kutoxx]

@@darklion451 facts

[@juicesipper9896]

Cook 3 of the same steaks and try and convince your family that they are different.

[@P0pcornmaschine]

Testing Bias would be great after 5 years of youtube :D

[@PogMcDog]

Yes! Also meassure seasonings everything gotta be identical

[@tzibap8605]

for april fools

[@ryanvanaardt2111]

Yes please @guga !

[@user-em8fq2ev4b]

I rmb one videe not so long ago where he did some changes but Angel cannot tell if there a difference and he shoots it as it is So...I don't think they will be convinced

[@_Dio_Brando_69]

You should prank Angel by making a bunch of steaks that are all exactly the same and calling it an experiment. Get Mau Mau in on it. Like both of you say one is delicious, one is disgusting, one is normal. While Angel is just sitting there confused and trying to figure out the difference.

[@hubertnnn]

I think it would be better if they both didn't know

[@shoes121255]

The placebo experiment

[@_Dio_Brando_69]

@@hubertnnn but it would be harder to convince if it's just Guga saying they are different

[@CraterZzz]

Some men just wanna watch the world burn

[@nervousbabbs2769]

Calm down satan XD

[@smgdroid]

When I make fried chicken thighs I use buttermilk with a couple of tablespoons of pickle juice mixed in. I love the way it comes out, and now after watching this video, it backs up what I thought. I suggest to everyone that they give this a try.

[@susieb.8126]

I was just thinking that would be a great idea use the pickle juice or jalapeno juice in the buttermilk! I got to try that

[@danntrev]

This is the way. Even 1/2 and 1/2 is delicious

[@pukeymcphistyJC]

Add a little Frank's hot sauce too and it's to die for

[@CDawg]

I do that as well, and sometimes I sub in hot sauce or pepperoncini brine.

[@mybleachhouse]

I think Chick-fil-A does something along those lines. Will give it a go.

[@stephenshields4095]

I have to tell you, the video production, sound and camera work on your channel is as professional as it gets. Its exceptional work that far exceeds a cooking show but almost anything else out here on youtube. Its just a pleasure to watch.

[@bigike9009]

I feel like 80% of KZbin is people screaming at me. This guy is smooth

[@marksolomon969]

If you like this cooking channel (as do i), I suggest you also check out the KZbin channel of Chef Jean Pierre. He is hysterical as well as informative. I have tried several of his recipes and they have all come out great.

[@MrYobisx]

Guga's positive energy is something i always enjoy watching

[@seeko4558]

Who for even just a brief second thought Guga had developed the power to write directly on milk?

[@j.howardj]

0.68 seconds

[@nolanh08]

Guga! Here’s an idea: Dry age a brisket and then make pastrami with it

[@markjackson7802]

Yesssss

[@elodiedugre8398]

Yaaaas

[@DeathBYDesign666]

I think he did something like that already, it sounds vaguely familiar. It was probably not dry aged though.

[@jackhelmuth1397]

Great idea!

[@nolanh08]

@@DeathBYDesign666 he did a pastrami vid with very nice results. But no dry age. I think it’d give the pastrami an extra layer of flavor

[@mikesdailygaming]

"only thing left to do" Counter: 22

[@andrewmartinez6991]

In San Antonio, we have a restaurant that has Jalapeño fried chicken and it is amazing.

[@davidha8874]

Do a “I’ll tell you one thing” and “Talking about that” counter too lol

[@ghesta38]

1:27 for a second i was like "yo how the f does he write on buttermilk??"

[@maggiebauer7533]

I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk, Deer, pig, etc. and compare them to beef picanha. Love your videos by the way.

[@nateb2715]

I don't think those animals would have enough fat to even make it look like a picahna

[@maggiebauer7533]

@@nateb2715 I know they have picanha but I dont kniw if they look like a beef picanha. I might work though

[@user-gs9yc7wx7z]

@@nateb2715 so cook them with a piece of Wagyu fat on top!

[@jamesgray143]

Deer picanha is so good.

[@sfcmmacro]

The buttermilk has an enzyme that tenderizes and moisturizes the meat (much like pineapple and papaya). Using store-bought pickle juice is just marinading in a vinegar/spice mix (might as well use Italian dressing). It would be interesting to use a “real” brine from homemade pickles or sauerkraut since those get their “sour” from a natural Lactobacillus fermentation and the live bacterial culture might have more of an “enzymatic” effect on the chicken than denaturing the protein using an acid (vintager).

[@scottrconsulting]

I ferment my own spicy garlic dill pickles. Ill try and experiment with the juice and brine some chicken with it and get back to you on how it turns out.

[@liudehua5742]

@@scottrconsulting how did it turn out? I love pickles

[@dreadfairy6963]

Yep it does! I have a dairy and soy intolerance so I had to find creative solutions to tenderizing meat. I saw a lot of recipes using yogurt and figured that it's the enzymes and probiotics breaking down the meat, not just the dairy alone. So I started using some vegan yogurt and then using some old fermented kimchi up so it didn't go to waste. Now I blend up a mixture of vegan yogurt, kimchi, and whatever juice I have in the fridge from either kalamatas, green olives, pickles, or peperccini. Works great for tenderizing and also lowering the gaming's of meat like lamb too.

[@jabbathegoole]

I use buttermilk and then a juice from commercial pickles for that reason but i still want that pickly brine

[@daylonx]

how did it turn out?@@scottrconsulting

[@kleetus92]

What Guga said about the Mazzeta tamed jalapenos is absolutely true.... I can eat a whole jar of them, by themselves with no burn. I like spicy, but these are literally the smell and essence of the pepper with no burn or heat. Literally black pepper is more powerful. I have many GALLON jars of these at my house I love them so much!

[@luisgaldamez4487]

Since the jalapeño, pickles, and buttermilk were the best, what if you mixed all 3 and then brine the chicken in it. Sounds like something im even willing to experiment myself

[@robmart116]

I have always used buttermilk and pickle juice so now I have to try buttermilk and jalapeño juice or all 3

[@MrPepelongstockings]

Chick-Fil-A uses pickle juice. It brines with a mineralesque flavor. Most Michelin restaurants use plain yogurt to break down the chicken and get a crunchier skin and juicier inside. Traditional fried chicken cutlets, as in a chicken sandwich or any southern dish, will call for buttermilk. Nobody else has used olive or jalapeño that I've ever heard of. Yogurt beats buttermilk - give it a try.

[@syd2248]

I love his bubbly personality and excitement for food

[@brentlackey5787]

At Raising Cane's we just brine it in water with salt and msg.

[@williamkirklin6120]

MSG!

[@tejashua6005]

No wonder the chicken is always flavorless

[@TheChristmasWarrior]

@@tejashua6005 lmaoooo

[@georgeamesfort3408]

"Welcome back to Guga Foods, everybody" Man...such a friendly and warm welcoming. Time to enjoy!

[@Xavier_Renegade_Angel]

Love that he called the chicken steak on time

[@kisa4748]

he is my julia childs

[@Terdfertersen]

Yea it’s a really nice break from everyone else’s channels saying “what’s up everybody, it’s ya boiii “insert name””

[@dabearcub]

Thank you Ray Charles legend for sponsoring this video.

[@KailuaDoug]

How about a buttermilk brining experiment where you have several batches of chicken that brine in the buttermilk for different periods of time to see if that changes the texture &/or flavor? One for 2 hours (the control), one for 4, one for 8, and one for 24 hours.

[@falcon_is_furious9476]

And one for 48

[@Ne1vaan]

Between 4 and 8 is best. Buttermilk fried chicken is a signature dish of mine I've been tinkering with for a long time now.

[@KA-om9oz]

@@Ne1vaan the south has been doing it for 100 years.

[@quasi-intellecual3790]

7:20 This song gets me every time

[@ethan977]

totally didnt think he was writing "buttermilk" on the buttermilk :/

[@Fluffipandaz]

you right hahaha

[@Kat31017]

just for show (:

[@RealFact653]

Who the tf use “:/“? Ah yes, kid

[@urielmarkander1128]

You should try marinating Angel in jalapeno juice. I think he would appreciate that experience.

[@CulinaryLifeFarm]

I brine all my poultry and pork chops in this mixed with two quarts of water and extra water later for the chill. This makes roughly a gallon of brine. Brine 1 cup kosher salt 1/4 cup brown sugar 1/2 cup Black Pepper cracked 1 tsp dried thyme 13 Whole Cloves 13 allspice cracked 3 bay leaves 1 Orange zested and quartered

[@KhanIlkara]

A little late to this party, but if you make a deep incision on either side of the bone on the inner side of the thighs before you brine/season you can enhance the flavor just from that alone. I have tried and trued this method.

[@jamesj9744]

The best chicken brine I've used is leftover garlic juice from Korean-style pickled garlic.

[@l.d.s.4112]

Have you tried experimenting with sous vide in the brine? I'll use soy sauce instead of salt in my brine. Because the meat is already immersed in liquid, I only need to remove all the air out of the bag; vacuum isn't necessary. The brine transmits the heat from the sous vide directly to the meat through conduction and convection. But, I've never really compared brining PRIOR to cooking vs. brining WHILE cooking.

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@psophilsalva5888]

Guga out of context: "Oh man, it seems like this one had the most penetration"

[@artistpw]

Brining really works on a whole turkey. There needs to be enough salt to make it saltier than whatever you're brining. The action is that whatever is in the salt solution will release moisture into the solution, and then the item in the brine will start sucking the moisture back in with all of the flavors that have been added into the salt solution. For smaller items, like chicken pieces, you can brine for a few hours. Turkey is really good with some apple jelly, hard apple cider, thyme, star anise, orange peel and sage.

[@jasonmajere2165]

Juices from turkey is unusable for gravy also. Everything has trade off.

[@shawnlesley473]

Buttermilk with cayenne pepper and garlic powder marinated for 24hrs. Makes the best chicken you'll ever eat.

[@meriani777]

Try garlic powder, onion powder, cayenne pepper and paprika along with the buttermilk. It is divine.😉

[@sagemoonchild333]

Gotta add some onion powder and smoked paprika. A little bit of pickle juice too. It's next level!!!

[@caseyrogers573]

Hey Guga, I’m a chef in Dallas and I love your channel and you’ve given me a lot of cool info over the years. Keep it up, and all the best!

[@TheSlavChef]

My chicken BRINGS all MAUMAUs to the YARD, And they're like, it's better than yours

[@georgeamesfort3408]

😆

[@BillFX]

1:33 Just Bruh

[@abundantcat7448]

@@BillFX the chicken put on white face😳

[@evonnelai6758]

Damn right, it’s better than yours, I can teach u, But I’ve to charrggeee!!

[@TheSlavChef]

@@evonnelai6758 a man of culture!

[@lanzpat0725]

buttermilk contains slight acidity, that acidity helps in breaking down proteins in the chicken therefore tenderizing it

[@jamesplays8639]

best part of every video here is the "but watch this" part

[@LX3CT_639]

Best cooking channel ever!!

[@BillFX]

Loll

[@corbinarhh7605]

fun fact: chickfila uses the pickle juice method to make their sandwiches

[@demarioelder6395]

Maybe, I guess it depends where it is because the Chick-fil-A I work at used buttermilk

[@casparhughey5651]

they use pickling spices

[@magnificent7083]

not straight up pickle juice, they use a mixture between pickle juice and buttermilk. i worked at one near me and that’s what we used

[@andrejmucic5003]

I have missed Mao Mao! Nice to see you Mao Mao!

[@offlinekillaz]

Why dose everything he makes look so good

[@Nick_Gir]

@@jacobruggles9865 real mature

[@gijstegelaers5922]

Does

[@jacobruggles9865]

@@Nick_Gir thanks!

[@brendannelson6385]

guga I have a great Idea for u. I always watch all of your videos, and sometimes I try to make what u do, but I say,” oh I’ll try that side dish another time it looks really good”. Then I forget what video it’s from. The idea is to do a series of videos just doing compilations of your best side dishes. I know I would watch and maybe it could be a good Idea.

[@brianblackburn5238]

Sounds like he needs to try marinating the chicken in buttermilk and jalapeño juice to get the best of both. 😋

[@sarahmargaret234]

I've once taught of investing in Bitcoin but was always discouraged by my friends

[@legionary1656]

These bots are evolving 😭😭😭😭😭

[@delta5210]

Wtf nobody asked about btc thing

[@Al-fm8kh]

@@life-yd6ec HAHAHA wtf.

[@Paintplayer1]

I reported them all, stupid bots

[@dmaq7145]

Awesome video! I’m gonna do the jalapeño tonight.

[@Luckmann]

Ever since this video, I always brine/marinade my chicken in homemade buttermilk (whole milk+apple cider vinegar, but I also throw in a bit of sour creme/creme fraiche) along with salt, onion powder, and garlic powder, overnight. Works perfectly every time.

[@rld1278]

That's not true buttermilk. It's just a substitute.

[@yourmom-z3e6s]

hello, what does it taste tho?

[@warrentaylor5203]

Buttermilk with pickle and jalapeno juice in the marinade. The best of all three.

[@altonmtongwizo1410]

that music when he was about to take them out of the sou vide machine was fire

[@franklinnguyen1459]

At 1:27 for some reason I thought that he was writing on the butter milk until he said “clenched plastic “ LOL

[@pierreschambacher1564]

New drinking game: take a shot every time Guga says “all there’s left to do”

[@lebebop9931]

I dont think I've ever needed to go to the hospital after 11 minutes of a drinking game.

[@jernigan007]

SO LET'S DO IT

[@pierreschambacher1564]

@@jernigan007 As simple as it gets

[@Paintplayer1]

"I know that girl across the bar doesn't look that good right now, but watch this!"

[@endonyxoneaudio8644]

Take a shot of brine everytime guga says.....

[@AlexTangBang]

You should try experimenting with yogurt, sour cream along with buttermilk. That would be a more interesting test. Also to be more of an experiment, have a control so one that's not brined. So tastes can be compared. Great video!

[@AboutCelery]

I love when he says 'talkin bout that' then goes into that subject

[@PLANDerLinde99]

Try an experiment using anchovies. They're good for saltiness and savoury flavour in foods

[@decafv1853]

I would’ve done a tomato juice brine just to see if the acidity would be enough to make an impact. I think the nice summery flavors of tomatoes would make a neat brine or marinade.

[@Grumpygrumpo]

It would. Idk how long you need to let it sit though

[@chriskoprowski1980]

One of my other favorite channels is ThatDudeCanCook. He has a video for making fried chicken and the brine that he uses he got from a restaurant he worked at. It's 3 cups buttermilk, 2 cups pickle juice and 1 1/2 cups Franks hot sauce. You should definitely give that one a try. 😋

[@mluminoth6379]

You have to try the brine from peanut patch boiled peanuts on your chicken, it blew my mind. I braised my chicken in it on one side and got the other side crispy.

[@autkai]

What i've seen done a lot us putting pickle juice into the buttermilk and brine the chicken in the mix

[@smgdroid]

This is what I do, and it is a perfect match. Buttermilk+

[@hubertnnn]

I wanted to suggest that after seeing this episode. To either mix buttermilk with pickle juice or brine the chicken twice: first in pickle and then in buttermilk.

[@ominousbiscuit]

Yup, we did this at my old job. Amazing fried chicken. Using 100% pickle juice would be too much imo

[@numberyellow]

the lactic acid in the buttermilk is what does the trick. It tenderizes the meat, and helps it to retain moisture.

[@neocreativesoul]

I've used olive juice to brine fried chicken, however I used the juice from Castelvetrano olives. Their taste is milder so that may be a better choice. Also, I wonder has anyone ever marinated chicken in buttermilk ranch dressing?

[@joshuaewalker]

I'd like to see a dry brine experiment comparing regular salt to MSG to a third with half salt half MSG. Preferably on steak.

[@Jacen32272]

You should try a "neutral" brine of Water, Vinegar, Salt and Sugar as an option for a base that you can modify to add seasoning to the chicken in the future. BTW, it's the acid in the vinegar and buttermilk that's tenderizing the chicken. With buttermilk, it's less a brine then a marinade, as brining requires a salt solution and buttermilk has relatively little salt...

[@matthewduncan5563]

Thank you so very much for your channel!!! My favorite an when I watch your channel I never have to fast forward at all I watch from start to finish!!! Love it buds, so entertaining with every video..🙂❤🙂

[@Radikal1Eimer]

There is one perfected recipe including chicken and olives, Algerian olive chicken. You should give it a chance. But the most important thing is to use good olives. In Algeria where they grow a lot, the choice would be small olives from old trees. They also make the best olive oil.

[@LowercaseKev]

There's a reason buttermilk is in the southern chicken... It's definitely a winner to brine with.

[@mixmastakooz]

The acidity of the jalapeño one probably "cooked" the chicken...think ceviche and lime juice. I bet the same thing happened here.

[@canaisyoung3601]

I've done the pickle brine chicken. To me, it was better than buttermilk, though I say that because I don't buy buttermilk all that often, but I do buy pickles in brine and, rather than throw out the brine (or drink it, which I did when I was a kid), I can use it for something. It's all about using every part of what you have (which is half resourcefulness and half poverty).

[@Smashtacular01]

I'm curious as to the difference of Sous Vide vs the grill with these brines.

[@temposhop8739]

I second that. I love sous vide chicken but miss the juicy but slightly firm texture of some sandwiches I've ordered from fast food. SV sometimes breaks down the chicken too much.

[@hubertnnn]

@@temposhop8739 Try different temperatures and times.

[@temposhop8739]

@@hubertnnn from what I've seen most people use 149F for breast. I saw Guga's chicken sandwich video where he cooked for only 1 hour, so that's my next experiment.

[@MarkLewis...]

overnight (salt water) brine, but dredge in buttermilk!

[@rubenloza1920]

Mom always used buttermilk but put jalapeno liquid in it as well. Pickle I imagine would work too but.. well.. I am a Loza! 😛

[@MelAmsey]

Buttermilk and pickled jalapeño juice brine is amazing! You should try it

[@Dulitzlives]

Best video yet! I love watching you guys!

[@CitizenLUL]

I'm waiting for the day of his goodbye video, where he's gonna sous vide himself, and then will get grilled by Maumau with a flamethrower. "I know he doesn't look that good right now, but ..."

[@Paintplayer1]

Seek professional help haha

[@va1nnless868]

cri

[@mayasevelen]

😂😂😂😭

[@Grizzlox]

Since we know buttermilk is good, try: A. Sour Cream B. Ranch Dressing C. Whole milk D. Blue Cheese Dressing

[@ryjtse]

But what about the... MSG brine?

[@jacquessimmons7981]

👍🏾 I really enjoyed watching this video I’m gonna give the pickle juice brine a try and I agree butter milk brine is 👍🏾 good!

[@jdgower1]

Quick question - Do you let your stuff from the sous vide bath rest to room temp before searing / frying / or otherwise finishing them? Or do you just take them right out of the bath and hit them with the high heat?

[@ericastein3926]

I would love to do this experiment. I actually will cook my chicken in my pressure cooker with pickle juice and they come out delicious.

[@mdahlin66]

How would a buttermilk/pickle mixture compare to either separately, in terms of rank, in your opinion?

[@rld1278]

I tried it and it was really good, but not had either separately to know. ½ cup each bm and the juice.

[@caiusmadison2996]

Use Garlic Juice, pressed from the jarred stuff minced at the supermarket. When used on Beef, it makes the browning begin quicker, amd the juices cannot escape easily anymore, meaning it'll appear more done than jt is, retaining the correct juice flow for the level of cooked.

[@DrDaveW]

It’s all about becoming denatured.Acid breaks down protein in the same way that heat does. In the same way the lime in Ceviche partially “cooks” fish. The best example is egg white going from clear to white.

[@shounaksarkar7835]

denaturation

[@DrDaveW]

@@shounaksarkar7835 Thank you! It’s me being lazy and relying on autocomplete. For the record, you were correct, and I have changed it thanks to your reply.

[@shounaksarkar7835]

@@DrDaveW hey it's no big deal

[@gaz9769]

Your vid popped up as I had my sous vide on cooking some steaks.....they're in my head man!! 🤣🤣 Keep up the good work man.

[@riuphane]

You think those are good, combine buttermilk with the jalapeno juice and add just a touch of jalapeno powder to the sous vide bag...

[@ironman44320]

buttermilk is slightly acidic which helps tenderize. Buttermilk also bring a bit of flavor

[@etniklekaj8869]

Do a marshmellow fluff dry-age experiment next

[@user-gs9yc7wx7z]

Lol less do iit

[@jonney_boy]

I love how these videos have evolved over the years

[@ShojoBakunyu]

The brine is so salty I'm surprised he salted it on top of that.

[@emperor.shanksGAMING]

Why am i watching this 3AM IN THE MORNING.? NOW I NEED TO COOK AND FILL MY TUMMY

[@tiffanyspliff9623]

I love using pickle juice and other seasonings to brine my chicken. I usually do it in bags with a bunch of other spices like garlic, pepper, oregano, etc. When you brine in the bag you don't have to use as much brine, and with the extra seasonings, you can really dial in the flavor. It's my personal favorite way to make chicken! (You can also try out other types of pickles and find your favorite. I like using the sandwich pickles or bread and butter pickles)

[@_EatShit_]

I used to do that until I found out how much better pepperoncini juice is. It destroys pickle juice in chicken brine.

[@itsurboytony]

It taste good everybody! 😂 Always gets me, that and cheers everybody

[@badralnimr8063]

Cheers Guga. Try marinating the chicken in real pickles. Hint: try oriental pickles like Indian, Pakistany and other origins

[@darthsgamertag5557]

Hey Guga! Big fan here for a LONGGG time now but try the pickle brine AND then do a buttermilk dunk and then fry it up! They say it’s a game changer! Because the buttermilk and the day of pickle brine make a fantastic combination!

[@Bob.0-0boing]

Funny enough my grandpa drinks straight up buttermilk 😂

[@chriscarlson5447]

Me too!!! Got it from my mom.....buttermilk with a little cracked pepper. Heaven!

[@orlandonelthorpe9027]

Nice video, but just a small correction. If you 'brine' something, it has to contain salt - after all, that's what brine is - salty water. With the buttermilk, you'd have to say 'marinate' or 'steep'.

[@-EchoesIntoEternity-]

Chik-fil-A brines in pickle juice, thats why Maumau thought of chicken sandwich

[@mikesdailygaming]

No they don't, that's a rumor that's been proven false

[@dylanbivins847]

No, it hasn't.

[@dylanbivins847]

& they do.

[@mikesdailygaming]

@@dylanbivins847 literally just Google "Chick Fil A pickle juice" and you'll see that you're wrong

[@thebeatblocked]

Hey Guga, did you wash the buttermilk off the chicken before seasoning? Thanks

[@emilio1516]

Commenting one every video until Guga dryages Angel: day 2

[@artgaignard8817]

Hit both channels

[@hernanguerrero167]

I brined pork meat with dilled pickles (cucumbers), and grilled it after and it was phenomenal!

[@LatoriaMartin]

I wonder will it do the same with just cucumber juice lololol omg imma have to try

[@richardanderson9855]

I was today years old when I found out Guga isn’t calling him “Mao mao” and actually is a calling him “Meu irmao” which is “my brother” in Portuguese 😂

[@Yeraus]

Not true, he explained why he's calling him Maomao in an earlier episode.

[@remnant24]

That makes no sense because he's not his brother.

[@Arrieon]

Really?!! Damn I was oblivious to this🤣💀

[@Arrieon]

Christoph can you recall which episode? I’d like to see it

[@Arrieon]

Vodkainum bruh I have a cousin I grew up with, we’re only months apart in age and I call him “brother” ALL THE TIME🤷🏻‍♂️ I never just call him “cousin”

[@steveparrish5947]

Try Italian salad dressing for the brine. It gives a great Italian flavor

[@Draaza]

I want to know if a traditional lactobacillus cultured pickle gets the same type of result as the heat-treated quick pickle in the video. I would recommend homemaking both though, so it isolates that distinction

[@marka4891]

I make pickled jalapeno spears (preserved by water bath) and I've used the left over brine as a marinade before. It's actually pretty good... Adds a nice tanginess.

[@rriqueno]

How can you say buttermilk enhanced the chicken flavor if you didn’t have a control chicken not brined