Chicken breast a protein that everyone should know how to cook well, and to do that, we'll be doing a fairly deep dive into things like protein strands, temperatures/times, and the best condiment in the world, mayo. We are looking at Sam the Cooking Guy's grilled chicken breast a great recipe as is, but we'll use cooking science and technique to make a version that is more nonstick with better browning and is super moist every time.
Links & Stuff
► Support on Patreon: https://www.patreon.com/EthanC
► Grilled Chicken Recipe: https://www.ethanchlebowski.com/cooking-techniques-recipes/the-science-of-great-grilled-chicken
► Sam the Cooking Guy Grilled Chicken Video: https://youtu.be/lz-IV2Z16j0
► SOURCES
- The Food Lab by Kenji Lopez: https://amzn.to/2COYNc2
- Meathead: The Science of Great Barbecuing and Grilling by Meathead Goldwyn: https://amzn.to/38n7UfC
- Salt, Fat, Acid, Heat by Samin Nosrat: https://amzn.to/3dVao5W
- Mayo Article - https://www.nytimes.com/2019/10/28/dining/mayo-meat-marinade.html
- Mayo Article - https://www.latimes.com/food/dailydish/la-fo-grilling-with-mayonnaise-recipes-20170610-htmlstory.html
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► Useful Kitchen Gear
- Budget Whetstone for sharpening: https://amzn.to/31MlFDf
- Salt Pig: https://amzn.to/37Xi5XZ
- Scale: https://amzn.to/2Cu5HmP
- 8-inch Chef's knife: https://amzn.to/2QLYvWr
- Nicer 8-inch Chef Knife: https://amzn.to/2W06SR1
- Magnetic Knife Rack: https://amzn.to/2YYs5ML
- Cast iron: https://amzn.to/2tu4Bmo
- Baking Sheet: https://amzn.to/3aE9dq3
- Wire Rack: https://amzn.to/2YeC9lM
- Saucepan: https://amzn.to/2SbVU9X
- Wood cutting board: https://amzn.to/2Qkw1UQ
- (NOT cheap) Amazing Pan: https://amzn.to/2rW8wYY
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Episode 3 Premise: (0:00)
Sam's Recipe Breakdown: (1:19)
WTF does brining do?: (2:23)
Dry Brine vs Wet Brine: (3:33)
What temperature should you cook your chicken?: (4:15)
Why cooking chicken below 165 is still safe: (4:40)
Why mayo instead of oil?: (5:45)
Step by step recipe: (7:17)
Side by side taste test: (9:45)
Discussion of browning: (12:00)
#GrilledChicken
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