Comments on: 7 Techniques to INSTANTLY Upgrade Your Chicken Breasts

By: @severedfate8393

@severedfate8393 — Wed, 07 May 2025 14:16:50 +0000

I told that exact thing to Ellen page, and whelp. Here we are.

By: @billydengel6647

@billydengel6647 — Wed, 07 May 2025 14:16:50 +0000

The best technique I’ve found is to use a meat thermometer to avoid over-cooking. I also like using a meat hammer.

By: @WilliamCooper-l6f

@WilliamCooper-l6f — Wed, 07 May 2025 14:16:50 +0000

I really like your knowledge and teaching techniques, but like everything with learning, time can be an issue. I'll try to make more time to watch your videos. Take care.

By: @Maximum-Ws

@Maximum-Ws — Wed, 07 May 2025 14:16:50 +0000

Great tips. But you missed sous vide. It's the only way cook chicken at home these days. Consistent results everytime and keeps it nice and juicy. Plus you can cook directly from frozen. If you desire you can seat it fit a minute afterwards too and keep the juicy inside and have a mallard reaction

By: @bobcat409

@bobcat409 — Wed, 07 May 2025 14:16:50 +0000

Home run here. Excellent video.

By: @poptartmcjelly7054

@poptartmcjelly7054 — Wed, 07 May 2025 14:16:50 +0000

I came back just to add some feedback from my attempt at velveting chicken the way you showed here.
1: The water immediately washed off all of the coating on the chicken
2: After i took the chicken out, it would not stop losing juices. The chicken was drowning in juice just minutes after i took it out. Like, seriously i've never seen chicken lose juice that bad.
3: I tried separating the juice from the chicken and stir frying it in a piping hot pan, but the chicken lost so much juice in the pan that it basically turned itself into chicken soup.
4: By the time i was done cooking the chicken was the consistency of an eraser and tasted similar too.
Not really sure where the "locking in" of the juices happens because it lost more juice than if i had just fried the bare chicken in a hot pan.

By: @timheinrich3752

@timheinrich3752 — Wed, 07 May 2025 14:16:50 +0000

Marinate in buttermilk overnight before. Gamechanger.

By: @nancyschwartz7692

@nancyschwartz7692 — Wed, 07 May 2025 14:16:50 +0000

I have used all of these techniques other than the Jacard. Getting ready to pound some really thick chicken breasts to get them ready to grill tonight. But I've also ordered the Jacarding tool that you've linked to.

By: @BuildinWings

@BuildinWings — Wed, 07 May 2025 14:16:50 +0000

Using methods 1-3 & 5 tonight. Tossing lemon zest on top, serving w bed of mashed garlic red & rosemary.

By: @seanvredevoogd5238

@seanvredevoogd5238 — Wed, 07 May 2025 14:16:50 +0000

Hey Brian, how do you clean your jaccard tool??? I bought one but I'm scared to use it just because it seems like you have to take the entire thing apart to clean it every time it's used? Do you just do something else?