Рет қаралды 3,330
#foodscience #chicken #brining
Chicken breast is, in my experience, one of the hardest cuts of meat to get right. It easily dries out as it cooks, turning leathery, chewy and bland. But by understanding one ingredient, and when and how to use it, you can make fool-proof chicken every time.
That ingredient is salt. In video we’ll explain why salt is so important to making delicious chicken breast, and I’ll show you 3 ways to use it.
This video is also available as a blog post: adamcantcook.c...
Don't forget to subscribe: / @adamcantcook
🍗 BRINED CHICKEN BREAST RECIPE
- Add chicken breast to a container
- Set the container on a scale and turn the scale on. It should be at 0g.
- Fill the container with water until the chicken breast is fully submerged.
- Whatever weight is on your scale - that’s your reference point. Mine is about 300g here.
- That means I need to add 18g of salt to make a 6% brine. Remove the chicken breast, add the salt to the water and stir it.
- Re-add the chicken breast and leave to brine for 1 hour for every 1lb (454g) of meat.
- Remove the breast from the brine after the appropriate time. Roast in the oven at 190C until it is 63C inside.
- Rest for 5 minutes, then serve.
🍗 DRY-BRINED CHICKEN BREAST RECIPE
- Cover the chicken breast in salt and leave for at least 1 hour
- Cook as per above recipe
🍗 MARINATED CHICKEN BREAST RECIPE
- Dry-brine the chicken as per the above recipe
- Mix together 6 tbsp EVOO, 2 tbsp lemon juice and some minced coriander and minced garlic
- Add chicken and leave to marinate for 30 minutes
💻 VARIA
- Filmed with a Sony A6000
- Audio recorded with a Shure SM7B
- Edited with Adobe Premiere Pro