How to Make Your Chicken Breast More Flavorful
Lan Lam shares a tip on making your chicken more flavorful, by brining it before cooking.
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Mind blown🤯
Loved your explanation and the items you used to make it clear. Thank you
Thank you! I’m vegan but I enjoyed the food chemistry lesson.
hmm. what if they are injected
Your shorts are awesome!
🎯🥰🙌🔥
I always found the best way to not have dry chicken is to not overcook it. Everyone wants to take breast meat to 165c take it lower for slightly longer, much juicier. I also just prefer to go thigh meat.
Used to love mom's chicken whachamacallit.
🤤👍
I like your explanations.
It's always a condensed experience.
Sous-vide cooking poultry has forever ruined bbq chicken for me
It’s always perfectly moist and tender, but 100% well-done
Baking soda for 5-10 mins and the. Wash it off. Super soft chicken. That’s what people in restaurants do. Salt as we all know pulls out moisture rather than retain it. Don’t do that mistake.
Slice breast horizontal in half most people cook them too thick..
Wow, very well explained 👏🏽
Also, don't cook it to 165! That's overcooked!
These videos with good layman explanations, especially the science behind cooking processes, are brilliant! PLEASE keep them coming!
Lan Lam . . .the GOAT with due reason. Thank you ma'am for making us better home cooks!
Good way to visualize it
Is sea salt ok?
She's so…..mm hmm….
brine and water? you mean salt and water?
Boil the brine or keep at room temperature?
Also: You’re probably overcooking it. Pull it early and let carryover cooking do its job. And don’t use it in slow cookers or pressure cookers!
So now I really need some candy.
Lan's stash at the ready for scientific demos 😋
Great demonstration!
That demonstration is soo clever and so on point, madam you are a gift.
Love the demonstration.
Vintage
I want u Alicin
Thanks for sharing 👍 😊
❤❤
Thank you for the logic! I hated chicken breast; now I have a solution for the dryness! 🤷
Will pinning the chicken breast before the brine help?
“No no…. The candy budget absolutely IS critical to the work we do. Look, it’s literally in the work we do!”
What are the best ways to use glutamates at home, either in brines/marinades or sauces or some other way?
Lan Lam is a national treasure
Lan Lam is always 'on point'.
I wish she had her own TV show.
Wow just wow
Use thighs!
Very good to know. Always wondered the science behind that.
Will glutamate get into chicken ?
This is literally the incorrect answer. Which is wild because the correct answer was in the previous short. The answer is to not overcook it.
wow
Sadly, those of us on a sodium restricted diet have to avoid brined foods. (sigh)
Our solution for more moist chicken is to chose the more flavorful thigh meat, instead.
Science! Love this
Some chickens is always juicy, but it doesn’t do no good😅
Thank you. I love the science of cooking. 😊
Pickle juice!