Comments on: The Perfect Chicken Breast… Every Time | The Golden Balance

By: @pravasgurung1310

@pravasgurung1310 — Tue, 23 Jan 2024 03:59:52 +0000

if you are Asian double the spices

By: @atanasyordanov3819

@atanasyordanov3819 — Tue, 23 Jan 2024 03:59:52 +0000

What to do?? Learn to cook,its not difficult!

By: @vandalg282

@vandalg282 — Tue, 23 Jan 2024 03:59:52 +0000

Its been tested. Brine for juiciness but less flavor, cook without brine for the gamey flavor but not that much juice. This applies only for chicken and turkey.

By: @chrisriti626

@chrisriti626 — Tue, 23 Jan 2024 03:59:52 +0000

165 is too high. Pull at 160 and let rest. By the end of the restong period, it'll be at 165, as opposed to pulling at 165, which will be closer to 170.

By: @ComeAtMeBro1969

@ComeAtMeBro1969 — Tue, 23 Jan 2024 03:59:52 +0000

$43 for shitty salt. Fuck you clown.

By: @ThaBusDriver

@ThaBusDriver — Tue, 23 Jan 2024 03:59:52 +0000

Canola oil is man made and is the worst shit you can put into you're body why not avacado oil

By: @ruslanpak150

@ruslanpak150 — Tue, 23 Jan 2024 03:59:52 +0000

What about sunflower oil tho??

By: @zerodynamic

@zerodynamic — Tue, 23 Jan 2024 03:59:52 +0000

SMH pull at 155… carryover cooking will bring it to 165. If you pull at 165 it’s overdone.

By: @epkalaise1475

@epkalaise1475 — Tue, 23 Jan 2024 03:59:52 +0000

but why is your hair always wet

By: @jinorelova

@jinorelova — Tue, 23 Jan 2024 03:59:52 +0000

Will try this.