You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0324-thatdudecancook
Heck ya! I would love more videos on dry brining! I don't actually need convincing because when I can, I do it on every meat, but I would love an actual side to side comparison. I dry brine fish, chicken, duck, beef, pork, literally every meat I get.
Sonny always knocks it out of the park. Science. Teaching people how to cook. Entertainment. Home run every time. Wait did we miss the fridge attack this episode?
It’s been said by many before but I appreciate how you, Brian lagerstrom, and Kenji always stick to the cooking first, and entertainment sprinkled in. As professional chefs, i really cherish the free info yall provide and it’s sad to see other chefs veer into pure entertainment for the money
I think overcooking chicken is the biggest problem with tough dry meat. Pasteurization is temperature over time for safe consumption. If you look at the poultry pasteurization chart - The recommended 165 degrees for chicken is keeping it at that temp for 0 seconds. For juicier chicken, cook to 155 and rest it for at least 1 minute (pasteurization occurs at just 48 seconds)
Honestly, there are many, many cooking channels that I really, really like, but you Sonny, for me, are on a totally different plane. I absolutely love everything you do... And, as an extra special bonus, I also get to be entertained by your antics! Thank you...
Such a useful video! I didn't have buttermilk so I exoerimented recently by marinating one chicken breast sliced thin to make two filets in pickle juice and added sprinkle of cayenne pepper(spicy), season salt, pepper, garlic and onion powder, let it marinate overnight in the fridge. Battered it with seasoned flour/cornstarch mixture and fried it in vegetable oil Put the fried filets on some regular white bread with mayo and pickles Came out delicious!
I really enjoyed this video! I have always marinated my protein in buttermilk whether it’s chicken beef pork all of them come out great with buttermilk!! I do buttermilk and my spices mixed in then put my protein cover and refrigerate overnight or on weekends 8 to 10 hours. Works great!!!
This is gold! When you told the story of how the poked chicken got so tender (birds pecking at at, squirrel elbow), I laughed so hard!! BRB, gotta get some buttermilk!
Yay for buttermilk! But great to see all these methods that I've wondered about. For velveting - I use cornstarch instead of baking soda - no rinsing necessary. I got this from Mingskitchen and her sitr fry chicken with peapods video that's been a go to for 12 years!
I ordered a non-stick pan from Made In by jumping in from your link and received the correct pan but in the wrong size. I have no idea if they shipped the wrong product or I messed up my selection on their website. I already had a another newer pan in that size so I wanted to return it and get the correct one. I fully expected some hassle or having to pay shipping both ways or something but NO. I dropped off the wrong pan at a UPS store with a provided shipping label and had the correct pan a few days later without being out of pocket anything except the small difference in price between the two sizes. Great company , easy, seamless transaction and love, love , love the pan! That's it, I'm not buying from anyone else. I'm totally won over on them and will buy anything else I need from your link. Thanks for the referral!
I used to watch you on another platform that does shorts. I like the long form content here, your personality and pacing make it easy to sit through 10+ min of content. I find myself looking forward to the end when you taste test with your cameraman. He is a very good addition to your channel and seems like a naturally funny guy.
Awesome video! Safety note- tenderizing any meat by puncturing it pushes any bacteria on the surface of your meat into the middle of it, preventing your heat source from killing said bacteria. Can be especially dangerous to buy this type of product from a grocery where they are churning out product by the ton and not necessarily diligent about cleaning/sterilizing their tenderizer!
I know chickfila doesn't use pickle juice in their brine but i found having buttermilk and pickle juice together makes that chicken tender and favorable to the point a fridge is heading to the garbage truck
The outer skin of the pineapple actually has a lot more of the enzyme than the fruit, so you can eat your pineapple as normal and use the part that you normally throw out as a tenderizer. Just blitz the outside part in a blender and it'll basically liquify.
Nice exp...learned smth new thx.Easter is coming maybe do some pork butt home made ham with some brine (smoke and none smoked) perhaps? Just an idea....💪
Loved this! I use the baking soda style all the time. Add it to my marinade and I don't wash it off. You can't taste it. Also, can you do some videos on low quality cuts of meat? The country I live in sells most meat as just hunks of something. You only know it's from a cow or a pig. What cut? They have no idea.
They should build a meat tenderizer attachment for massage guns 😂 although I dont know how popular that would get. Entertaining as always 😊 thanks for the video
great vid as always lads. I'd have liked to have seen both of you make the ranking list alone and then compare, think you would have got some decent chat out of it
Use less liquid for the initial slurry, the minimum amount since using as much as you did ensures the clumps always have room to escape incorporation. With less liquid it makes a thick paste but once its uniform you can dilute and there wont be any clumps.
I'm going to try the baking soda method today. I've been debating what to do with a couple chicken breasts I've got in my fridge and had been thinking about doing stir fry.
I'd love to see this done with calamari, as it can be notorious for being tough. P.S Kiwi fruit as well as Pawpaw works like pineapple. If you are stewing meat in a pressure cooker, throw in a couple of tablets that contain these items. I personally keep a powdered enzyme based tendoriser in my cupboard, purely for a shelf stable option.
Nice. Can't speak too much for the tenderizing effect, but sweet curry based marinades are great with chicken. Especially with like a tangy, fruity chutney. Sugar has a bit of a tenderizing effect, I think... ? Right? Anyway. There are variants that include buttermilk. Best chicken kebabs. Bacon parties right along.
if you want to do an indian style buttermilk marinade, add mint and coriander - blend it up and let it sit. it's the method from asha gomez' kerala fried chicken which uses thighs but it works well on breast too
Personal one from me that I've begun to use because I read it in a manga and tested for myself: Baking Soda!! It not only makes the chicken _incredibly tender_, but also causes to be more juicy! Only use a bit though, don't overdo it. And only add baking soda and mix it in with the chicken about 15 to 20 mins before cooking, or you'll end up with chicken mush instead!
Couple months into your content and I have learned a ton from your channel. I loved the livestream, especially being your first one. I just noticed Marcus wearing a stewarts hat, are you guys in upstate NY!?!?
I once made the mistake of using fresh pineapple for a relish to go on top of sliced roasted pork loins for a banquet. I worked just fine for the event, but as we had a decent amount of extra pork loin (you never know which items the guests will go for on a buffet with multiple proteins), we planned on on using it the next day for our staff meal. By the time the employee lunch went out the following day, the pork had turned to a mush that basically dissolved as people put it on their plates.
Can you try sour cream instead of buttermilk? Most people don't have much use for buttermilk day to day, finding something that they use regularly that can perform the same job would be amazing. Live active culture sour cream may fit the bill.
I never cook dry chicken breasts. They even remain juicy and tender after reheating in the microwave as leftovers. I must be the greatest cook ever. Thank you for confirmation. 😂
I may have missed it but if you pulled them at like 150-155 to avoid overcooking, woulda been interesting to see them pulled at the government temperature because a regular perfectly cooked breast is actually nice. A breast pulled a little late or at "correct" temp is the one that needs the most help.
Guga foods did did fresh pineapple marinade on steak and you can’t go more than like 15 or 20 minutes. It comes out musty. That’s why your chicken was probably mushy.
I'm writing this before I get into the video because I saw something I'm pretty sure will work. I saw an episode of Guga foods where he tenderized a steak with Pineapple and it worked, so why wouldn't it work for chicken?
I've marinated/tenderized chicken breasts in unpasteurized sourcream before. Works like yogurt. 1st time i did it for a couple of hours and it was great. 2nd time was overnight for about 20+ hours. The chicken was falling apart and way too mushy.
You can get my favorite cookware from Made In today with a 10% off
discount on your first order over $100 using my link - madein.cc/0324-thatdudecancook
grow you hair back out and I'll sub :)
Love your videos
Buttermilk, Franks Red Hot and pickle juice. Can’t go wrong.
I'd use Cholula, but I think I agree. I was disappoint that there was no old fridge destruction this time.
yup! that's the recipe in the description I use for a fried chicken brine
Equal parts of each used together?
you mean like he literally said at the start of the vid? ok thanks for that.
Butter milk and pickle juice is better. With a franks hot dry rub. And no chick fila doesn't use a pickle brine.
It's also worth noting that wet and dry brining can achieve great results, but I feel that deserves its own video.
Heck ya! I would love more videos on dry brining! I don't actually need convincing because when I can, I do it on every meat, but I would love an actual side to side comparison.
I dry brine fish, chicken, duck, beef, pork, literally every meat I get.
Love videos
Sonny always knocks it out of the park. Science. Teaching people how to cook. Entertainment. Home run every time. Wait did we miss the fridge attack this episode?
🤣🤣🤣 Yes, great broadcast - as usual - but I did miss the fridge assault 😅!
It’s been said by many before but I appreciate how you, Brian lagerstrom, and Kenji always stick to the cooking first, and entertainment sprinkled in. As professional chefs, i really cherish the free info yall provide and it’s sad to see other chefs veer into pure entertainment for the money
Thanks 🙏 and I agree completely
I think overcooking chicken is the biggest problem with tough dry meat. Pasteurization is temperature over time for safe consumption.
If you look at the poultry pasteurization chart - The recommended 165 degrees for chicken is keeping it at that temp for 0 seconds. For juicier chicken, cook to 155 and rest it for at least 1 minute (pasteurization occurs at just 48 seconds)
"I don't want to be on my deathbed thinking what if I had used the massage gun on the chicken breast" I fucking love you Sonny.
“Squirrel, elbow, back to us”….hahaha. You guys are great!
Honestly, there are many, many cooking channels that I really, really like, but you Sonny, for me, are on a totally different plane. I absolutely love everything you do... And, as an extra special bonus, I also get to be entertained by your antics! Thank you...
Now I'm wondering what happens if we use buttermilk PLUS the massage gun??
Deliciousness, that's what!!
You'll get a buttermilk necklace ;)
Has science gone too far? Absolutely not! Give it a shot and let us know
Use the massage gun on the fridge
Youre looking to break into a new dimension is what youre gonna do
Marcus has a way with words, he's a poet
Lmao "the baking soda is going all 'Alton Brown' in there"
Such a useful video! I didn't have buttermilk so I exoerimented recently by marinating one chicken breast sliced thin to make two filets in pickle juice and added sprinkle of cayenne pepper(spicy), season salt, pepper, garlic and onion powder, let it marinate overnight in the fridge. Battered it with seasoned flour/cornstarch mixture and fried it in vegetable oil Put the fried filets on some regular white bread with mayo and pickles Came out delicious!
Outstanding tests!!!! Great info!!! Thanks!!!
The tiny bowl and the tiny whisk killed me bro lmao
Love the new tips I learn when I watch your recipes!! Thank you
this was awesome. answered so many questions. very informative. loved it.
Awesome episode! Definitely going to try this at home
Excellent video! It's so useful to see different methods directly compared.
This was awesome
OK, I loved the video. As always, I just thoroughly enjoy watching you and Marcus. But you didn’t beat your fridge!
Great experiment, many thanks!
Great video - great team thank you👍🇨🇦❤️
Great video!
Nice job.
Imagine mixing all the enzyme marinades together and making the ultimate meat tenderizer!!!
Such a good vid dudes. Loved this one. But I love all of your vids!! 😂
Awesomness!
I Love That Dude Can Cook Videos
This was dope. Well done, fellas!❤
I really enjoyed this video! I have always marinated my protein in buttermilk whether it’s chicken beef pork all of them come out great with buttermilk!! I do buttermilk and my spices mixed in then put my protein cover and refrigerate overnight or on weekends 8 to 10 hours. Works great!!!
Great video. Appreciated the info. Looking forward to trying these methods on the family.
Please dont tenderize your family
This is gold! When you told the story of how the poked chicken got so tender (birds pecking at at, squirrel elbow), I laughed so hard!! BRB, gotta get some buttermilk!
Today's video was lots of fun. Thank you. Does anyone else remember that hilarious Saturday Night Live skit of Pre-Chew Charlies Steakhouse...?
Really enjoyed this experiment, as my man and I are embarking on a stir fry craze, wonder if it would work on pork with the buttermilk or yogurt 😋
Yay for buttermilk! But great to see all these methods that I've wondered about. For velveting - I use cornstarch instead of baking soda - no rinsing necessary. I got this from Mingskitchen and her sitr fry chicken with peapods video that's been a go to for 12 years!
Sonny! Dude! Nice new cabinets!!
We just used a stick on wallpaper but I’m really happy to get rid of the white lol, to distracting
Hot damn, I never would have guessed. I they look great!
I ordered a non-stick pan from Made In by jumping in from your link and received the correct pan but in the wrong size. I have no idea if they shipped the wrong product or I messed up my selection on their website. I already had a another newer pan in that size so I wanted to return it and get the correct one. I fully expected some hassle or having to pay shipping both ways or something but NO. I dropped off the wrong pan at a UPS store with a provided shipping label and had the correct pan a few days later without being out of pocket anything except the small difference in price between the two sizes. Great company , easy, seamless transaction and love, love , love the pan! That's it, I'm not buying from anyone else. I'm totally won over on them and will buy anything else I need from your link. Thanks for the referral!
I used to watch you on another platform that does shorts. I like the long form content here, your personality and pacing make it easy to sit through 10+ min of content. I find myself looking forward to the end when you taste test with your cameraman. He is a very good addition to your channel and seems like a naturally funny guy.
Marcus has great feedback when testing; best cooking channel
Awesome video! Safety note- tenderizing any meat by puncturing it pushes any bacteria on the surface of your meat into the middle of it, preventing your heat source from killing said bacteria. Can be especially dangerous to buy this type of product from a grocery where they are churning out product by the ton and not necessarily diligent about cleaning/sterilizing their tenderizer!
I know chickfila doesn't use pickle juice in their brine but i found having buttermilk and pickle juice together makes that chicken tender and favorable to the point a fridge is heading to the garbage truck
Great vid 👌🤟
The outer skin of the pineapple actually has a lot more of the enzyme than the fruit, so you can eat your pineapple as normal and use the part that you normally throw out as a tenderizer. Just blitz the outside part in a blender and it'll basically liquify.
YES! Thanks for that. I was yelling that at my screen...."USE THE PEELING!".
why is marcus so hot - drip, drip - also we didn’t forget that you look exactly like young bald well fed hector elizondo sir
Asian Pear is works tenderizing wonders for me
Guga tried with pineapple timing. 30 min is the maximum, no more that that. That how powerful bromelain is
Fantastic video. I wish you had kefir in the test though as I'm considering it as the real contender to buttermilk.
Nice exp...learned smth new thx.Easter is coming maybe do some pork butt home made ham with some brine (smoke and none smoked) perhaps? Just an idea....💪
Goated duo! Sonny and Marcus are the goats!!!
Jacards (trhe spikey-thingy) are brilliant especially for pork belly.
Loved this! I use the baking soda style all the time. Add it to my marinade and I don't wash it off. You can't taste it. Also, can you do some videos on low quality cuts of meat? The country I live in sells most meat as just hunks of something. You only know it's from a cow or a pig. What cut? They have no idea.
They should build a meat tenderizer attachment for massage guns 😂 although I dont know how popular that would get. Entertaining as always 😊 thanks for the video
lol Marcus killing it on the descriptions
lol, you guys complement each other so well.
Time wise buttermilk you have to make day before , 2 hours egg wash is my go to
great vid as always lads. I'd have liked to have seen both of you make the ranking list alone and then compare, think you would have got some decent chat out of it
Use less liquid for the initial slurry, the minimum amount since using as much as you did ensures the clumps always have room to escape incorporation. With less liquid it makes a thick paste but once its uniform you can dilute and there wont be any clumps.
The first bite is always the sweetest. Would you judge differently if you didn't start with the buttermilk chicken?
Gyat Dam, thanks for the work
Can you make a series on few ingredient meals
I'm going to try the baking soda method today. I've been debating what to do with a couple chicken breasts I've got in my fridge and had been thinking about doing stir fry.
This dude can cook !!!
Delicious 😋
I'd love to see this done with calamari, as it can be notorious for being tough.
P.S Kiwi fruit as well as Pawpaw works like pineapple.
If you are stewing meat in a pressure cooker, throw in a couple of tablets that contain these items.
I personally keep a powdered enzyme based tendoriser in my cupboard, purely for a shelf stable option.
I usually use the hole punch tool when I marinade- do you think this takes it a step down?
Nice.
Can't speak too much for the tenderizing effect, but sweet curry based marinades are great with chicken. Especially with like a tangy, fruity chutney. Sugar has a bit of a tenderizing effect, I think... ? Right? Anyway. There are variants that include buttermilk. Best chicken kebabs. Bacon parties right along.
Papaya is also great tenderizer
“Goin all Alton Brown in there” 🤣🤣🤣
I lol' at "you don't need anything to be MORE tender than that." Marcus is hilarious
Also pulling out the tendons with a paper towel makes them even more tender lol 😂
if you want to do an indian style buttermilk marinade, add mint and coriander - blend it up and let it sit. it's the method from asha gomez' kerala fried chicken which uses thighs but it works well on breast too
What happens if you combine? Like pineapple yogurt? Stabby thing plus buttermilk?
Looks Like the Fridge got the day off!
Baking soda brine for 30 minutes to an hour works best for me. About a tablespoon of baking soda for a half gallon of liquid (usually 3 lbs chicken).
Personal one from me that I've begun to use because I read it in a manga and tested for myself: Baking Soda!!
It not only makes the chicken _incredibly tender_, but also causes to be more juicy! Only use a bit though, don't overdo it. And only add baking soda and mix it in with the chicken about 15 to 20 mins before cooking, or you'll end up with chicken mush instead!
Couple months into your content and I have learned a ton from your channel. I loved the livestream, especially being your first one. I just noticed Marcus wearing a stewarts hat, are you guys in upstate NY!?!?
I wish Marcus was my Lab Partner back in High School Science Class.....who knew he was so scholastic?!
Nice new cabinets!! 😂
“Chewed your chicken for you”. That cracked me up.
Hahahah gotta love Marcus! ❤👋
Bring back the 80s intro!❤
How long did you sear on each side and what temp did you pull them at?
I once made the mistake of using fresh pineapple for a relish to go on top of sliced roasted pork loins for a banquet. I worked just fine for the event, but as we had a decent amount of extra pork loin (you never know which items the guests will go for on a buffet with multiple proteins), we planned on on using it the next day for our staff meal. By the time the employee lunch went out the following day, the pork had turned to a mush that basically dissolved as people put it on their plates.
Sonny looking like guga wit these experiment videos
Can you try sour cream instead of buttermilk? Most people don't have much use for buttermilk day to day, finding something that they use regularly that can perform the same job would be amazing. Live active culture sour cream may fit the bill.
I actually cheered on Marcus
So buttermilk is not a thing where I live, or should I say it’s not popular thus hard to find. What can I substitute it with?
Yoghurt, kefir, or faux buttermilk (milk and white vinegar).
You can see see he is trying not to laugh and smile lol
Marcus taking his RIGHTfully deserved title
I never cook dry chicken breasts. They even remain juicy and tender after reheating in the microwave as leftovers. I must be the greatest cook ever. Thank you for confirmation. 😂
Hey, Sonny! What are you planning to do with all the leftover chicken? 🧐😋
I may have missed it but if you pulled them at like 150-155 to avoid overcooking, woulda been interesting to see them pulled at the government temperature because a regular perfectly cooked breast is actually nice. A breast pulled a little late or at "correct" temp is the one that needs the most help.
Guga foods did did fresh pineapple marinade on steak and you can’t go more than like 15 or 20 minutes. It comes out musty. That’s why your chicken was probably mushy.
Do they use the same velveting technique on steak too?!
I guess tenderizing chicken breast is low on my priorities, but do the same principles hold for beef and pork?
I'm writing this before I get into the video because I saw something I'm pretty sure will work. I saw an episode of Guga foods where he tenderized a steak with Pineapple and it worked, so why wouldn't it work for chicken?
Strange to see Marcus wearing a Stewart's hat, they're exclusive to upstate NY, did they send you merch?
I've marinated/tenderized chicken breasts in unpasteurized sourcream before. Works like yogurt.
1st time i did it for a couple of hours and it was great.
2nd time was overnight for about 20+ hours.
The chicken was falling apart and way too mushy.
I got a massage gun so a "free" tenderizer beats all 😂