Sous Vide BRINE EXPERIMENT! Does Brining Works with Sous Vide?

[@phoenixrising7777]

Give us the Wagyu of Chicken!!!!

[@KaWaWu]

Get some chicken from Bresse!

[@scottpastry]

@@KaWaWu that's what he would be talking about.

[@weizizhang8532]

the wagyu of chicken is duck

[@doody9326]

weizi zhang 🤣🤣🤣

[@Dominikmj]

@@weizizhang8532 No it isn't. Chicken is chicken. You could say, that a buffalo is beef. Bresse chicken? Too normal... I would go for the Vietnamese Dragon chicken!

[@copywrite9396]

How to melt butter Me: microwave 30 secs. My friend living in Death Valley: Leave it outside for 10 minutes. Guga: Flamethrower.

[@bombale99]

Use me as a "wanna see the wagyu of chicken" button.

[@jayd7212]

Wagyu Chicken? I'd be damned

[@thatdudecancook]

I’m listening

[@jackbailey5304]

The endgame of all chicken. Consider me interested.

[@Etere27]

Dio porco

[@wayangemperor]

Hit that like button!!!

[@brianlarsenwells8799]

Guga, love your videos. I think your chicken brine may have been a bit too weak. Most poultry and pork brines are 5-10% salt by weight. Many have sugars added as well, in the form of honey or granulated sugar.

[@AntonioRPinto]

Concordo com ele Guga! Faço presunto Royale em casa e o brine é de 7% e o ideal é deixar 4-6 dias. Parabéns pelos videos!

[@CptVein]

I was gonna say this. I actually use 5% salt and 5% sugar. 1% is way to low.

[@CptVein]

Also, personally, I always spice up my brine. Just salt and sugar is boring. Add peppercorns, garlic, hot peppers, anything goes really.

[@Shoddragon]

definitely. he needed a lot more salt, some herbs,peppercorns, garlic cloves, onions, etc. Also HE DIDN'T SIMMER IT!

[@extreemairsoft]

Peppercorns, tarragon, brown sugar, salt. Boom. Turkey and chicken brine that's simple and good.

[@alexm8986]

The amount of excitement in this video is on the roof! Chicken wins

[@supergeek1418]

With poultry you always seem to cook at too high of a temperature. 155 is *PLENTY* ! The higher you go (above 140) the more the juices will be cooked out. Remember your 185 turkey? 167 is similar, just not as extreme. Again, 150 to 155 (tops) is plenty.

[@Re_discover_wonder]

Guga! Chicken breast is sous vide at 140 for 1.5hours. 167 is way too high! Please do a chicken breast experiment at different temps. I have to tell you 140 scared me to try it but it was not pink at all and was the juiciest chicken I've had sous vide. The only thing better is my smoked chicken.

[@shadyworld1]

Good Advice ! How about adding the rub to the brine with salt to penetrate the flavor deep in the chicken meat ?

[@Lamski3]

This is correct. 140 for sous vide chicken. It pasturizes over the long cooking time. I usually cook my chicken breast sous vide at 143 degrees F.

[@izyexYZ250F]

Lamski i do 149 and its jucie! Also brine at 3.5%

[@omriarielly1]

149 if you are afraid, but 167 is like killing the poor bird the second time

[@-Kal-]

I definitely agree but I would separate the leg and thigh and cook them at a higher temp. Undercooked dark meat is no bueno, especially near the bone.

[@Chunkosaurus]

I love the searing tips they are very helpful

[@ameerkadi684]

I was about to start studying, well I guess I'll have to start in 11mins ;P

[@jakoblenz2634]

already started? :D

[@jackbailey5304]

I'm a student as well, and I've been working on exams all day. Nice to have a rest watching these. Just keep a good balance between these two things, leisure and study's, and at the end of the day, we'll be fine, my friend.

[@JadenNeko]

at least 2h later; have you started? Good luck!

[@yevgenz]

Guga, you are the most positive man I ever saw. Love from Yevgen, Ukraine.

[@Paul-yk3qw]

1% is isotonic so you won't get any change. Common brines are 6%, 8% and even 10%. I usually do 8% for 12h or overnight. Haven't tried this with sous vide tho :) Love your channel!!

[@SouthernCoastalCookingTM]

I have a whole case of chicken halves in my freezer I’m so glad you did this video

[@Berkana]

Instead of patting it dry, you can use a hair dryer. Try it. No loss of rub that way.

[@robertphillips3992]

I really am surprised that there wasn’t that much difference. I’m glad you did the video! Thanks

[@andyh7777]

Love your channel and I hate to criticise, but 167F is so high for chicken. I do whole chickens or half chickens at around 145F for 2-3 hours and they are perfect all through the light and dark meat. I still loved the video!

[@AndersKvistDK]

I agree, it will be much jucier at lower temps and so much more delicious!

[@andrewh3177]

So do you eat your chicken medium rare or does it come up to temp with the sear?

[@AndersKvistDK]

I have tried different methods, my favorite is to precook a breast and leave it in the fridge to cool and put it on the grill for a few minutes before serving. But it should still be completly cooked from start - white all they way, but it's a completly different texture which I really like!

[@andyh7777]

@@andrewh3177 at this temp, chicken is completely white through.

[@EpicMinerNK]

You guys are almost at 500 thousand subscribers! Congratulations in advance!!

[@Sors_]

Nobody: Chicken: "paint me like one of your french girls." 1:48

[@cristianalejandrofloresmun6228]

No jokes, that is a sexy chiken xdddd

[@AntonFromStockholm]

Good experiment! You're very inspiring. Since I started watching your channel ive gotten much better at cooking sousvide for me and my girlfriend. Thanks for the help and inspiration, and also the fun im having watching you guys having fun!

[@Chewxble]

I love your videos, every one is amazing always also guga’s rub is delicious!!!

[@ZombieAssassin33]

Every time I see a sous vide video I get so jealous of the curb they use for the rack when searing, all those juices!

[@BillGreenAZ]

Guga, with this experiment you've inspired me to try one myself that you may want to try. That is the Nando's Portuguese Peri-Peri sauce. I like the garlic and have some at home. I'll be getting some chicken breasts and brining them and then sous vide with Nando's Peri-Peri garlic sauce. Thanks!

[@Agape1992]

Love this video. So proud of you guys.

[@noam2870]

Guga: "Do NOT burn the Chicken" Also Guga : 5:02

[@slylataupe1697]

I love your videos, i love your styles (all of you guys), i respect also what you do with sous-vide, but let’s face it, you do extremely well with sous-vide meat but chicken is not your thing. As a French food lover, i will just tell you what my old chef always told me, chicken is tricky, do not fancy it, select the best (poulet de Bresse), slow cook it in the usual oven at medium heat (160 degrees) for around 1h30 for a 2.2 kg chicken, and grill it for 5 minutes to make the skin crispy. Salt, pepper, crushed fresh garlic inside the chicken with 2 bay leaves from start oven. Start it oven cold, no pre-heating. Try it my friend, it’s simple, and you will love it 😊. Would like to see some sous-vide with vegetables only if you could.

[@osmosisazman]

1% brine solution? That's pretty weak. I'd only do 4% minimum.

[@danielm0rk]

I do 15% haha

[@mihaicaprian8132]

@@danielm0rk do you eat salt for desert?

[@dionisiskandilas]

Heyy Guga i am from Greece i love your tactic guys love your videos!!!!

[@konstantinheller4661]

Guga are planning to make a video on the new anova pro ? id love to see a review 😄

[@2010stoof]

I'm interested if he plans to also. For a home gamer, even though I go big sometimes with amounts I cook I don't know if I need it. I have 2 precision WiFi and 1 nano. At $400 I don't know if I need it If he does another whole pig he could use it. Heats 25 gal without insulation from what I understand

[@wesliggett2454]

I really enjoy this channel!! Great cooking ideas! You guys are awesome!

[@obsidiansphinx]

Thanks for trying this experiment. I like the fact that you show clearly your method and the evidence for people to understand. I note that you use a 1% brine but my curing and smoking manual (River Cottage Handbook No. 13) suggests a 10% brine for poultry before smoking. I wonder if you would see a more significant difference with a stronger brine. Edit: spelling

[@GhostCommerceHub]

I would be interested in you comparing water chilled VS air chilled chicken. Love your channel, you are the man!

[@GavinIsLegend]

We’re waiting on the Indian food video GUGA!!! I know you will come out with something special let’s GO🔥🔥💯

[@richardescobedo3480]

Nice job bro they look delicious!

[@xanderellem3646]

The disrespect to chicken in this video triggered me a lil.

[@ugursenturk5860]

me to chicken is awesome!

[@joegrycow]

Yeah, I do not get their strong dislike.

[@Mrtheunnameable]

@@joegrycow It's cause it's not beef!

[@npip99]

But, chicken doesn't taste like anything. They didn't diss it, they were just like, "Well, it's chicken". I mean do you eat chicken and go "Yummm"?

[@sitiesito715]

A good roasted chicken can't be beat! That said, I've yet to try chicken from my sous vide that I like. I stick to the America's Test Kitchen technique of spatchcocking and roasting on my cast iron, it's the best.

[@proudamerican4050]

Is that a curb roasted bird? I seriously love how far this channel has grown. Big fan!

[@MatthewFritz82]

Love you Guga! Bring on the Wagyu of Chicken 😍😍

[@foodieferdiedmaniac420]

totally agree you overcooked them chickens. i normally separate dark and white meat when i sous vide. i say forget wagyu of chicken and go wild do black chicken instead 😀

[@shervinguy]

Again guga overcooks chicken and wonders why it sucks. Chicken breast should be 140-150 and the dark meat 150-160.

[@tom_something]

Yeah. FDA recommends 165F for chicken, but that's what the internal temp needs to reach if it's just going to peak there for a moment and fall back down. Since sous vide is going to hold the meat at a particular temperature for as long as you want, you don't need such a high pasteurization temperature. This is only a draft, but it comes from the USDA website. It's a Word doc, which is kind of annoying. www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013P/COMPLIANCE%20GUIDELINES%20FOR%20RTE%20MEAT%20AND%20POULTRY.doc

[@theiosbillakos]

I agree. Temp was too high. Especially for a 3hr cook. I would understand if someone didn't have enough time. If you don't have time, yes, you must go high to be safe. But if you have 3hrs, cook it properly.

[@shervinguy]

θείος Μπιλάκος not even, 1hr at 136 is what fda recommends. At 140 is 25.

[@markoniksic3630]

Completely agree, i do chicken breast at 65c and they are so juicy its unbealivable.

[@wetrock2766]

@b king Not if you cook it sous vide for two hours, been doing that for the past four years. Don't forget, the time you cook is as important as the temperature. The lower the temp the longer the time but for any meat, never below 125 F, howerver long you cook it.

[@hardline71]

After patting meats dry I often add another light dose of rub, this is usually when I finish in the pan with a herbed butter, yum!

[@banyarmyotin]

I think the chicken is overcooked . Chicken can be really flavourful and the texture can be soft and juicy if not overcooked.

[@shadowpelt7679]

You probably think medium rare chicken is the perfect way to cook it 💀💀

[@warrenbrett3758]

Love to see how you modified the flamethrower + Wagyu of chicken sounds amazing 👍👍👍👍👍

[@dvomang]

Warren Brett I also want to know. I commented that it looks nothing like the link he posted.

[@st1llwat3rz]

Something you have not done sous vide Buffalo meat. I would like to see you and ninjas reaction for that. Buffalo Picanha.

[@WhiteRyder23]

Thank you for the info!

[@MarkyCannoli]

You removed the tail? I love the tail lol!!

[@garretharder8427]

Yes! Do the wagu chicken! I'm so curious! Love the channel!

[@arielmartinez2431]

guga please Wagyu A5 dry aged vs. A5 wagyu smoked vs A5 Wagyu smoke and dry aged please make it happen!!!

[@misaelolvera6860]

Vs wagyu A5 dry aged pan seared.

[@devan2587]

Yes we wanna see that

[@JOLeger-gf6fb]

Great video. Have you ever tried to "dry brine" a steak before sous-vide? I would be interested in seeing the differences between a dry-brine and regular salting.

[@scottwalker8996]

i was going to try this, guess brining is not necessary when doing sous vide chicken. thanks for saving me some time. although if I'm roasting or smoking chicken i will continue to brine. good job!

[@petos5532]

this is what Gordon Ramsay watch at the night ... :D

[@ginogino2830]

all the people who are thumbing this up clearly have no culinary knowledge what so ever. stop giving this guy recognition when he doesnt know what hes doing

[@BBBYpsi]

sous vide chicken at a lower tempature to get more juiciness out of it. Also try chicken by marinate it first in a flavorful marinade.

[@dwatts51187]

Yes. Please do the wagyu chicken. Your sources for items and recipes are fantastic! Asked for a meater thermometer for my birthday lol. Wouldnt know about it if it werent for your channel

[@wrxsubaru02]

Everything is really tender and really juicy lol. we need more information man

[@joelestala9463]

Where did you get the mini FLAMETHOWER. I don't see it in the list of EQUIPMENT you use most often.

[@justinhua82]

Joel Estala @guga don’t hold out on us

[@jackbailey5304]

Notification Squad, in the house! Raise the roof my brothers!

[@hassencassimjee4574]

I would love a TSHIRT MAN Love you guys!!!! Love from Cape Town, South Africa

[@fungames-1717]

Guga make nandos chicken

[@mogshot]

another great video! I really want to cook Sous Vide

[@MeepMeep88]

Lol the hate on chicken from these 3 is uncanny jeeezus lol

[@markLCE01]

I have a restau concept prior to looking at your vlog your vlog though really gave me more content i am wondering how to make those torches

Of course it's not juicy. You must use a 6% brine and then cook it at a much lower temperature, 142 F/61 Celsius.

[@자시엘-l1s]

Stephan Engström It is juicy

[@theresahenderson3534]

How long?

[@AbsoluteFidelity]

You dont need 'at least 6%'. Thats just nonsense

@@AbsoluteFidelity if you want to add water, and retain it, to your meat using the brine method, you use between a 6-8% brine. The proteins can handle up to 6% salinity which makes for maximum juicyness and taste. This is food science 101.

[@AbsoluteFidelity]

@ Do you even know what is 6% salinity? Do you know how salty that is for meats like chicken? Just to give you an example, KFC, the OR in particular, has a salinity of 0.5%. If you were to brine chicken pieces in a 6% salinity solution, you better pull it out real quick or else you would be eating ham. Its all about salinity vs time. Meat brined in a 50% salinity solution for 2 hours will taste less salty than a piece of meat that was brined on a 3% salinity solution for 24 hours. You dont need a minimum of 6% for brining to work, as long as the salinity levels of thr brine is higher than the salinity level of the meat, brining will work. Not all meat ate the same, 6% salinity in chicken will be disgustingly salty. Also, that is where equilibrium brining comes to play.

[@TactownGirl]

Ya'll are honestly the best place to go when I'm prepping a recipe with the sous vide because I know ya'll are honest about weather or not things work! This was so helpful because I normally do a brine but now I know I can skip it and save a lot of time for the holiday! Thank you so much for always having the best sous vide recipes!

[@jonnyp1988]

I wanna see the "wagyu" chicken!

[@jayr101480]

How about Oxtail!! After the wagyu if chicken of course....

[@kkim5000]

why do you cook your chicken at such a high temperature? sous vide is the one method that i feel safe going ~150°F with chicken to keep it nice and juicy, anything higher than that makes the breast dry and stringy :/

[@thomassullivan]

Agreed, way too high and 3 hours is unnecessary even at lower temps.

[@TWO515TY]

If I remember correctly, he cooked a whole chicken sous vide on one of his older videos. He used a lower temperature and the thighs or some other part of the chicken did not cook properly. That's probably why he used the higher temp here since he was cooking halves with the breast and thighs together.

[@nborg0026]

I agree, i usually cook chicken breast at 149 for 1.5 to 2 hours. And adding sugar to the brine, i feel, does a lot of difference. When I brine chicken i like to infuse the brine with peppercorns, bay leaves, coriander and paprika :)

[@cosmicmarine3776]

When I cook just boneless skinless chicken breasts, I use smoked salt, pepper, garlic powder and cook it at 140 degrees Fahrenheit for an hour and a half in the water bath, then finish with the flame thrower until brown and blackened. It comes out simply amazing and has ruined traditionally cooked chicken breast forever for me. When you have bones and skin, you have to adjust temp and time to get the right texture. Thanks for the crispy skin tip! I'll try that it next time I cook up checked thighs.

[@MichaelFoley64]

Try a better brine, I use Alton Brown's apple cider/kosher salt/brown sugar/peppercorns brine on almost all my chicken and pork for at least 24 hours.

[@hugedickerinokripperino5299]

Michael Foley i think he wanted to use the most basic brine as to not involve any other variables

[@5873boroboy]

Yeah you messed up there guga. 40g of salt per litre of water for brine. Brine chickens whole for 12-24hrs. Then marinade overnight in a rub or sauce. Then sous vide for 2-4 hours at 65 degree Celsius. Finally crank your oven up full blast and cook for 10mins to finish or alternatively use a hot rotisserie whilst continually basting for 15 mins. Comes out perfect every time. Please try it and show us your results 👍🏻😋

[@erezgonen6412]

That's right, physiological salt concentration is 0.9% , so the difference from 1% is just 0.1% and could not have any effect on the chicken.

[@siddharthghosh3963]

1:14 you already know what this part is 😏

[@TheSmooshster]

Edit the title so it reads "...Does it work with sous vide?" The internet attacks people for these little mistakes (even if they know more than one language is involved). Save yourself a little trouble and do a little edit. Keep up the good work guys. Any recipe I've tried from here and Guga Foods has been Deeeeeeelicious ,in the famous words of Ninja

[@arisgaliatsatos595]

I was making some eggs. Left the eggs to watch this. I hope i dont burn alive....

[@jackbailey5304]

Hey, you can't do as badly as Angel did on the Short Rib video! Worst case scenario you'll have some nice hard boiled eggs. Have a good day, my friend.

[@pammoore1278]

I would love to see and hear about the flavor of a wagyu chicken!! When I am cooking a chicken or any poultry, I lift the skin up and place my flavored butter under it. Comes out much better then just seasoning on the skin.

[@tamdesygn6101]

Wagyu of Chicken = poulet de bresse from france Guga am i right?

[@bestofdragoncon]

I would love to see a Silkie Chicken episode. The reaction of Ninja to a black fleshed chicken meat would be priceless.

[@Hannibalism]

"I know they don't look that good right now..." oh but they do.

[@honkymonkey9568]

thanks for saving me the trouble

[@DrivingWithJake]

Oh hi! :D Already 1 dislike in just 3 minutes what a dink!

[@jvt3057]

I always like his videos before watching it haha

[@DrivingWithJake]

@@jvt3057 same, I do this on all videos I watch then I know I've watched it already haha

[@mateocano8326]

The moment I saw him removing the tail...

[@beanshady]

@@mateocano8326 Chicken butt.. cut it off bro.. you don't know where it's been :D

[@simonetravels]

Agree with a lot of comments below, your brine solution is far to low in salt and sugar. Also, which has not been mentioned and probably the most common and easiest mistake when brining is allowing the meat to rest in brine for too long, especially for poultry. The basic rule of thumb is about 1.5 hrs per pound of product, I like to extend that slightly for chicken, however beyond this and your poultry will actually begin to pickle. This is beneficial for beef or pork, but for poultry is actually toughens the meat. Another thing mentioned is dry brining which is a great trick for a tender bird and really crispy skin.

[@pepeolono]

guga please do the mexican dry chiles rubs!!! (morita, chipotle, colorado, ancho, guajillo y pasilla)

[@jamesdearham3056]

in general wet cures are used for dry cooking methods and dry cures for e wet cooking methods. consider deep frying heat and confit wet.

[@bigfella2401]

Tried your temp time setting is very nice cold. But hot texture not quit right. Normally when i bake in the oven i cook at 180 till legs are loose, sometimes fall off when lifting bird. So gunna try same time at 80c...

[@John.117]

Good experiment. I brine virtually all meat. It pulls out the blood and imperfections from the meat and makes a better looking piece of meat when it's done. If you try the experiment with beef or pork, I would be interested in seeing what you think. If I have time - I brine for about 12 hours, marinade (in lime juice patted on and meat tenderizer patted on - patted on, not swimming) for about 12 hours - then cook. Even a low cut of meat comes out tender and juicy when I do that. Best to you and yours.

[@chrisgregoryrph]

I think because sous vide is already a moist method, there is not much difference. When I smoke turkey, HUGE difference because it is a dry method. Thanks for your videos!!!

[@ltmannie6838]

"I know they dont loole that good right now... But watch this!" Definitely my favorite line!

[@robbreslin1152]

Guga, the best chicken I ever ate was marinated in, of all things, lemonade. It did not taste at all like lemon, but it was unbelievable. I recommend trying it in a test...

[@TL-eu2wd]

I did very similar experiment but did it Costco style! Injected one half with a salt brine and second half with my favorite seasoning in brine. Oh ya!

[@dragonknight1599]

Hey Guga, you mentioned a while back about wanting a good sous vide chicken recipe. I found the best luck in using boneless skinless chicken breast but treating them like steaks. Meaning if you have a large breast, don’t butterfly it. And it actually helps to undercook it a little bit. Did this the other night, then seared them on the grill, and they were the juiciest chicken breast I’ve ever made. Good seasoning also helps but, you know, duh.

[@barrytipton1179]

Yes but chickens can be left or right handed and legged or should I say winged so your test could be flawed lol keep up the good work I’m glad you show centigrade for us UK LIMES

[@monkeykicker3378]

Guga, I would recommend you to make Gulasch. It's a Austrian/Hungarian dish and I have a feeling that you would like it

[@joaquingarcia3106]

Waygu chicken! Please! Thank you brother 🙏

[@tobiasheinzel007]

Try brining with buttermilk it is incredible 😍

[@deezy1288]

When I did sous vide turkey legs I followed a brining recipe first and then followed sous vide directions and finished with 2 hours at a low temperature in an electric smoker. I could definitely taste the brine even through the smoke. I recommend you try one of these out.

[@capitalmusic9660]

am i the only one who loves guga's videos soo much

[@RedPayne]

The way of chicken must be seen! Bring it Guggaaaaa

[@adamday1079]

Hey big fan, love your vids. Can you do an experiment with a veal steak compared to other steaks??

[@BreonNagy]

Please, please, please post instructions for how to assemble the compact flame thrower.

[@bironcaldwell3923]

You must be talking about Breese chicken. I justed hatched 18 and can't wait....

[@jheichelbech]

Pollo medio con cebolla y yuca. My favorite.

[@carlosm809]

How did you rig the head of the flame thrower to the propane bottle. I use the flame thrower but want to get rid of the long hose. Thanks!

[@guit40]

How about a injected garlic butter infused to non. Homemade garlic butter, did it, 0 done it was awesome.