Every Way to Screw Up Chicken Breast (& How to Fix It) | Botched by Babish

[@QuirkyView]

"What did you do at work today?" "I repeatedly threw a cabbage at my boss."

[@blairhoughton7918]

Dream job.

[@San-lh8us]

_avatar's cabbage guy has entered the chat_

[@janbananberg357]

I dont watch your stuff anymore since you hid the recpies behind a paywall on your site. Theres also alot more ads and product placements now. You have gone "mainstream" and all the magic that were in your content is gone. Its a shame, ive watched since your third or fourth video.

[@QuirkyView]

@@janbananberg357 First of all you put this comment in the wrong place, second of all you can still find all his free recipes on his old site.

[@TheBabyCaleb]

@@San-lh8us*NOT. MY. CABBAGES!*

[@Maronenliebhaber]

I love seeing Babish slowly lose his grip on reality

[@Mikshvert]

We've done it before. Hope this lapse is just a little detour this time

[@Omar-tn9fj]

Doctor he’s out again

[@Mel-toid]

it all started with the gatorwine...

[@AmvC]

Babish is created by Ai, the funny stuff is just an interlude for the sheeps to laugh.

[@ellevictor474]

Love how unhinges these comments have gotten

[@qualifiedcornstarch6859]

I lost it when the cabbage went sailing perfectly past his head, missing it by an inch, and he didn't even flinch 10:51

[@zachhernandez1139]

That was edited in

[@Tressym.]

@@zachhernandez1139 nah dude you can see the reflection in the ovens of someone behind the camera winding up for the throw, then hucking it

[@Anonimul007]

@@Tressym. It was CGI until it goes behind Babish and then it goes to the real cabbage. you can see it by going frame by frame with , and .

[@Microfaun]

I will never stop singing the praises of the humble chicken thigh.

[@SinisterMD]

The biggest misconception with temperature of when meat is "done" is really more when it's safe. Temperature is not the only marker of that. Time is also. If you look at the FSIS Cooking Guidelines for Meat and Poultry Products Dec. 2021, you will see on page 36 of that PDF a graph of time vs temp. If you have chicken at 145 degrees internal for 4 minutes, it's safe. If you have it at 150 degrees for 72 seconds, it's safe. Anything above 158 degrees is instantly lethal enough to harmful bacteria that it's safe. That's why you can sous vide something at a low temp for a longer amount of time and it's safe. The textures will change with temp and as proteins denature they will be irreversibly changed, so you can't soften an overcooked protein (can't unfry an egg).

[@Loxalair]

Technically you can unfry an egg. It's been done. It just can't be done with things you can get in a kitchen, you need a chemical lab for it

[@SinisterMD]

@@Loxalair Technically, with the correct equipment, alchemy is possible.

[@simedinson984]

We call that experimental physics.​@@SinisterMD

[@zerofusion007]

@@simedinson984 @SinisterMD I wanna see him eat more microwaved chicken

[@Gynoidmm]

Don’t certain meats get soft when they’re cooked for lots of hours? Like how they do it in BBQ?

[@Maybachdemon]

10:52 when the chicken is so bad, you don't even react to almost getting your head knocked clean off by a rogue flying cabbage

[@Bunbury42]

Rogue Cabbage is a phenomenal band name.

[@Celia-k6n]

​@@Bunbury42yeah, it is, isn't it?

[@drysoup3017]

​@@Bunbury42 Perhaps for a spicy pickled cabbage? Or for a TV show!

[@janbananberg357]

I dont watch your stuff anymore since you hid the recpies behind a paywall on your site. Theres also alot more ads and product placements now. You have gone "mainstream" and all the magic that were in your content is gone. Its a shame, ive watched since your third or fourth video.

[@skimaskalx]

@@janbananberg357 stop spamming this comment

[@lostgubbins]

i'm so happy the problem cabbage is a reoccurring character

[@janbananberg357]

I dont watch your stuff anymore since you hid the recpies behind a paywall on your site. Theres also alot more ads and product placements now. You have gone "mainstream" and all the magic that were in your content is gone. Its a shame, ive watched since your third or fourth video.

[@ThatsaTechnicalFoul]

I spent half the video yelling at my TV, “Now, tell em how to REALLY make blackened chicken!!”

[@b.elzebub9252]

No. This is canon now. Blackened chicken is just salted, peppered, and burned to a crisp.

[@riuphane]

​@@b.elzebub9252 that hurts my soul...

[@leannamarie1318]

That wasn't blackened 😢

[@liryns]

ikr?! this made me cry, it is SO not blackened chicken

[@mitaskeledzija6269]

​@@riuphaneits tasty the charred part

[@wiiza4ever]

Regarding the "fda trick": maintaining a food at a lower temp for longer is as safe as it reaching a higher temp, and the tables of equivalences are available. They just advertise the easiest number because most people don't want to bother with timing their cooking and resting.

[@KeiFlox]

I always love the banter between Brad and Andy.

[@Cath_Cadaver]

Your Botched by Babish series is the easiest and most efficient way for me to learn. Thank you so much!!

[@janbananberg357]

I dont watch your stuff anymore since you hid the recpies behind a paywall on your site. Theres also alot more ads and product placements now. You have gone "mainstream" and all the magic that were in your content is gone. Its a shame, ive watched since your third or fourth video.

[@-Couch_Potato-]

@@janbananberg357 womp womp

[@bradacash]

Thank you. I'll never blacken chicken for a thumbnail again.

[@ThatsaTechnicalFoul]

Please don’t, Brad. That was traumatic.

[@keegs5632]

I thought it was perfect. Just like how my mom used to make.

[@JcBravo8]

@@keegs5632 Cut it up and serve in a pasta. The crunch is perfect.

[@lisafox3448]

Blad you can do what you want, continue to make chaos 😂

[@Saternalia]

Hope you're in front of the camera again, great presence

[@AndyJennings314]

10:10 You can't go off of visuals or poking! Use a temperature probe! 23:48 You don't need to use a temperature probe, just use visuals and poking! I DON'T KNOW WHAT TO BELIEVE ANYMORE

[@krein6121]

The difference was how much more even and thin the piece was in the second case. Using the look and feel in the first case just doesn't work due to the thickness and big differences between the thickest and the thinnest parts.

[@azyfloof]

A handy mnemonic device I just made up: "It the chicken is thin, just feel the skin. If it's thick and chonky, use a temperature probe you donkey" 😂🤣

[@legendaryonii6989]

I'm ashamed to admit this, but when I was homeless living in a abandoned house that was falling apart, it still had running power. I had a microwave and I microwaved chicken. It's exactly how you described it.

[@lazulex]

nothing shameful in trying to get by, glad you're doing better now

[@dacia2000tm]

Hey as someone who grew up in several different family members members places or motels and sometimes cars, just hold on to the fact that you're saying was!Congratulations you're finally able to use a pan and not an electric skillet

[@blairhoughton7918]

Did you live in a Panda Express?

[@CorinnePritchard]

My mother was a big microwave fan, so you've given me flashbacks. Not chicken, but worse. To make spaghetti bolognese you must: 1) defrost your frozen mince in the microwave 2) add chopped tomatoes and onions to the same bowl (no salt, pepper or herbs, no draining the meat juices) 3) microwave again until the texture of a tire, and tasteless to boot 4) serve with brown spaghetti *turns green just thinking about it*

[@Sigismund74]

That's a really inventive way of child abuse.

[@ZachBobBob]

NOOOOO

[@nosleepjones4551]

Okay as horrendous as that sounds I have a microwave Mac and cheese recipe that's actually kinda fire and quick too make as well so it's convenient not something I make all the time but when I'm feeling lazy it's an option not something I'd feed theoretical children for a meal though like geez

[@CorinnePritchard]

@@nosleepjones4551 tbh it's the meat that's the biggest problem. I'm not down on using a microwave as a useful tool, just experienced some of the ways it can go really, really badly!

[@PandaPanda-ud4ne]

@@CorinnePritchard Your mother was a culinary monster, but i hope you two still had a very loving mother-daughter relationship!

[@anevergreyforest]

20:30 - I too have a roll of cling wrap that has lasted years and through several moves. It wasn't even mine to begin with! I inherited from a roommate.

[@BrainMax_]

Andrew is going to have trouble sleeping when all those chickens starts pecking on his doors and windows

[@Phellxion]

You can call them, poultry-geists.

[@realkingofantarctica]

The only thing you messed up with the microwaved chicken was adding salt. It's too spicy.

[@ThatsaTechnicalFoul]

😂😂

[@shmungus6035]

😂😂😂

[@51spiderwebb]

😮

[@ErinfromLongIsland]

😂😂😂😂

[@AgentLokVokun]

Midwest grandmothers be like:

[@alexmentes1348]

You missed sous vide. Boneless/skinless at 149 for about 1.5 hours is fantastic for chicken salad-type applications or with simple sauces

[@debrahamz6115]

1:16 "Lentils ... Wrong." 😂😂😂😂😂😂😂

[@ravensmith7063]

now if you were doing this with duck we could be talking about the mallard reaction. hehehe

[@wesleysnipes4034]

Not Babish getting raw chicken juice all over his whole kitchen.

[@tedmus]

The heat proof glove over the handle after it comes out of the oven is genius, thank you. Mexican elbow for lemon juice for has been a game changer, everybody should have one.

[@daftpunkgirl502]

20:32 I'm glad this was caught in film!

[@Zelijahrs]

Me too

[@dev_tea]

Missed an opportunity to throw butter at Babish when he asked "How do butterfly"

[@pennywiseflyz9130]

“listen to that crust” 😂😂😂😂😂😂😂. Great video and very informative. I’m still gonna brine Turkey bc it’s a moist guarantee. That sounded wrong lol

[@Kritacul]

Please do a follow up with Chicken Thighs

[@tarotofbread7720]

i pulled an all nighter and opened youtube to this, thank you,,,so much XD

[@richardpurves]

Awesome to finally see Brad. In fact, need more Brad in episodes ;)

[@jamesy1979]

Andrew used more than 1/3 of a mile of cling wrap. I don’t know if I’ve used that much in my life lol

[@blairhoughton7918]

I use like a foot a month. But I go through ziplocks like toilet paper.

[@freemanfgteevty6438]

I really appreciate you doing wonders with a very affordable protein. You might want to try pork next.

[@espenschjelderup426]

I think it was Guga who busted the myth of letting the meat come up to "room temperature"🤔 If I remember correctly the raise of the core temperature was insignificant for that short of a time, and the difference in cooking time was small.

[@bigusdallastexamas5740]

A few people have delved in on he subject. Kenji Lopez, I think ATK discussed it as well. The real heretic is Chris Young who went all science guy to debunk some of the resting after cooking mythology.

[@treecat125]

Wasn't that for steak? Beef is much denser than chicken, so it might be different.

[@puzzlegal17]

Depends how thick your meat is. And how cold. I suspect that most of the benefit of brining turkey is that it forces people to fully defrost the turkey, and the interior probably ends up closer to 45F (or even room temp) than to 30F.

[@espenschjelderup426]

@@treecat125 yes, beef would any way be the most likely meat of choice for Guga😁 They probably do warm up at different rates. But if the chicken warms up quicker than beef in room temperature, it probably would be the same when you are cooking it? And because of that chicken is known for containing bacteria trough the meat, not on the surface as beef, is it worth the risk for saving maybe a minute or two cooking time?

[@jurrich]

5 minutes in, we haven't really done anything yet. There's runtime padding, and then there's Babish

[@Malfnctn]

The yell off-screen just to smack off the wall behind Andy. I spat out my tea 😂😭

[@bishophavel9048]

Maybe I'm just now noticing, the salt and pepper. Not just seasoning my dry, and flavorless chicken bewbs... but on the best cooking channel owner. Crazy how much time has passed. Love you babish.

[@waheedabdullah6371]

I can already hear the sounds of clicking the dislike button from chickens whose farmers have wifi

[@LeftBootT]

Happy Mother's day to you too Babish crew, I was honestly shocked when I looked down at the upload date to see it was just a day ago, this feels just like the Botched episodes that pulled me right back into this channel a while ago, I'm so happy to see the development of the channel for as long as I've been subbed. Always able to make me chuckle with such great comedy melded into these informative, but certainly very personality driven episodes. Keep on cookin in the free world, especially in this economy

[@OctacleEdits]

In honor of the show’s forthcoming revival this year, can you do a Binging with Babish episode where you make either the Lamb Cobbler or Deluxe Peanut Chicken from Phineas & Ferb?

[@yert4gert]

The dialogue between Brad and Babish about whether it was "his fault" or not is the single funniest thing that's ever been said on this show.

[@wubble7781]

I was recently diagnosed as celiac and I work at a bakery so I’ve been missing croissants so so bad I seeing them everyday was making me depressed, I didn’t know about wild grain until now so actually genuinely thank you so much for that ad!

[@critically.panned]

The video I’ve genuinely been waiting for

[@akasgsvirgil9503]

Babish has a look of "smoldering intensity" that The Rock would envy! Lol!

[@blairhoughton7918]

That's gas.

[@williamheller1362]

$40 air fryer at Sam's club, and the preset chicken function is literally perfect. Best purchase i ever made

[@johnmiller8884]

Look, just about any health food can be made palatable with a generous application of butter and garlic. Even lentils are ok with 1/2 pound of ghee and a head of garlic next to them.

[@jennaa5230]

telling someone that they look like they microwave chicken is going to be my new favourite insult, because I've never in my life seen a person do something so obscene

[@acceler9]

Love how funny this series is! Serious question: Does putting your chicken-y fingers (regardless of the gloves) into the salt tub not contaminate the salt? They were just rubbing raw chicken, and now your touching all the salt (some of which stays behind in the tub). Or, am I just overthinking it?

[@Keewtiepatootie]

Bacteria cannot survive in salt so it’s perfectly safe :) I’m not a medical professional though so take this with a grain of salt (pun intended)

[@seedubhuntx]

there's technically chicken contamination and adding some moisture to the salt. but for 99.99% of home cooking it's perfectly fine.

[@mszargiki]

But can we do Gatorbrine?

[@blairhoughton7918]

What do you think this is, Mythical Kitchen?

[@xNiteTime]

babish has subtle Zapp Brannigan accent and when pops out its like a lil jumpscare

[@ZereWasTaken]

13:16 Arkansas representation was not what I was expecting from Babish today, but I’m all for it

[@ph03nixflame]

ok fine i didn't expect that wilhelm scream 😂

[@TheHolyBnuy]

16:33 chicken got lazerbeamed

[@EPShockley]

Best use of the Wilhelm scream, since the last Indiana Jones flick! 😝

[@chrisanderson2368]

Case of the dead was great! Also, brad, cross contamination on all the seasoning...

[@nateinthenorth1999]

I do like wet brined chicken for the air fryer. A little oil and seasoning rub and it comes out juicy and flavorful every time.

[@randomperson1844]

Chicken. just Chicken. even more Chicken. C H I C K E N

[@GAHAHAHH]

It's actually the butter in blackened chicken that makes it turn black not the spices but they do play a small roll but if you are going to argue that then so does the chicken itself.

[@ganjagremlin]

Trader joes sells a dried minced black garlic that is amazing to mix 50/50 with salt (I usually grind the garlic a little finer in a mortar and pestle) then dry brine with that. it makes some of the most flavorful chicken imaginable and is a great way to impress others with just a single additional ingredient. This works especially great for a whole spatchcocked chicken

[@spoilka666]

bro this video changed my cooking game forever, jus came back to give you a like

[@Scott45s]

Babish cold opens are the only reason I watch

[@spectreg3]

The thumbnail just described my exes hahahahaha

[@tonythenonja]

lol get em

[@64siskat96]

black and white

[@Marchmadness-mr5uj]

My sisters Dr is Andrew’s doppelgänger 😂 I showed him a picture of babish and he was very shocked 😂😂

[@MitchCyan]

This is like watching interdimensional cable.

[@thwlewis44]

As a fellow former Arkansan now in Nashville I feel seen... this representation was not on my bingo card

[@blairhoughton7918]

Nashville hot is the 5th best hot. But don't ask what the other 4 are because I don't remember and I'll probably come up with 10...

[@venoxidae]

Brad from Nashville saw the dreamworks smile and made it his entire personality.

[@gabrielneves6602]

I can FEEL the devilish smile of the cabbage thrower beffore each mistake

[@cactus_cuber1589]

Unironically the “dry” chicken in the thumbnail is how I prefer my grilled chicken😂

[@shay_box]

That's embarrassing

[@MondeLafe]

Haven’t tuned in for 4-2 years had to come back for memories

[@alienworm1999]

that “blackened” chicken is as terrible as it is nostalgic, love you mom ❤

[@zyphon7]

Finally, a cooking video where I’m an expert

[@TheTVsTim]

I guess Alvin has had a positive influence on the channel because this is literally the first time I've heard Babish address waste in one of his videos and assure us that the "ruined" chicken would be utilized later.

[@cantsay2205]

More like people were probably acting like perfect little saints who have never ever wasted even an atom of food, and they get really annoying.

[@cornwalljackson3977]

8:55 genuinely cracked me up 😂😂😂

[@ThornePleiades]

"Problem cabbage" has the power to humble all of us

[@Buych778]

"Lentils...wrong"😂

[@williamj3843]

In some future episode we might see cabbage juggling. Or slicing like a fruit ninja. This was a great episode chock full of useful information. Thanks!

[@bamalaam]

who gets to throw the cabbage? is it like round robin? or just one lucky person?

[@christiancambre2118]

we have a pollo aristito at the italian restaraunt i work at and its exactly this chicken and sauce with rissotto and fried brussel sprouts, its my favorite thing on the whole menu

[@adamyessdvx]

Thanks! Now every time I make chicken I can mess it up a different way

[@KhasAdun1990]

I love how Babish is kind of weird, I can see why he used to be so professional. He might have been worried about being too weird, but I think he's a fantastic host with a lot of charm.

[@TheThunderbirdRising]

You should have made some kind of nice spinach/artichoke sauce to make up for your high school cooking follies

[@FinalBossTV]

The cliffhangers in this episode of Botched go, unnecessarily hard.

[@skyenolimit6209]

Babish: "I keep wanting to say diaspora, what's wrong with me?" Me, an actual child of the diaspora: 👁👄👁

[@FakeTwinBrother]

*Chewing* "How'd we do?" *Continues chewing for another few seconds* "Well-"

[@ManinTidyWhities]

This newcomer Andy may be new to the channel, but I hope to see him again soon. Who knows? The young man has a lot of potential to be one of the best cooks to showcase future recipes

[@dirtwal1311]

Honestly this series is a great tool

[@neojb1989]

The Problem Cabbage (TM) is an integral part of this show.

[@deanc8458]

This episode is NOT free of the Wilhelm scream. Repeat, this episode is NOT FREE OF THE WILHELM SCREAM.

[@blairhoughton7918]

But it's free, right?

[@mattbartonaus]

I'm a chef of over 20 years, and while I prefer using a thermometer, you most definitely can go by feel provides you have the experience

[@pamelahamderson9572]

Problem Cabbage is my favorite!

[@charliemurphy6457]

34:37 not sure if you've done braising or roasting meats yet but if not that could be a nice compare and contrast for different meats and why you'd choose specific ones for each

[@dizzahscrapz5411]

The #1 worst thing you could ruin chicken is undercooking it

[@Chincorn4840]

21:30 a moment of silence for the cling wrap please

[@tjsides1983]

I call chicken "Chimpken" just for fun so he's not wrong.

[@ReddFoxx1562]

"Blackened" is in reference to a seasoning, not burning it. Thank you for including this.

[@ryandoesacting]

If this video's thumbnail changes one more time I am going to lose it

[@SunnylandProds]

Butterflying the chicken and pounding it out really is foolproof if you’re searing it on the stovetop.

[@snowydeku4464]

thank you for your endless chicken wisdom babish i will use it well

[@dspiritlight]

I love this series. I always wondered about chicken.

[@sophiayee6604]

Despite what's going on the world, i wish you the utmost respect during these days to explain the "oldies cooking days." It would be interesting to find a 20 yr old or at this point anyone not "trained" to make the same food as you do.

[@kkplx]

Just sous vide at 54°C for 2 hours and sear for perfection.

[@Anon13430]

Babish has the same energy as Markiplier but kitchen-coded