The Truth Behind "Expired" Chicken
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- Опубліковано 22 кві 2024
- Please use caution and consult your local food safety expert because there are so many variables that can come into play with every situation.
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Wait until he discovers the freezer. Hes going to lose his mind.
🤣🤣🤣🤣
Unless you're preserving it for the next 2-days, stop over-freezing product. It's how you prevent freezer burn for one, and you change the chemical makeup of the product if it's frozen for a lengthy period of time.
My grandmother used to buy a lot of bread and freeze most of it. The frozen bread after being thawed never tasted right because of it.
😂😂😂😂😂
Are you still alive
We have to know how the diarrhea went!
😂😂😂😂
I thought your channel had 1 million not only 1 thousand! Super professional great quality.
my man risking his life for science … kudos to your different and highly experimental approach, and please stay safe out there, Peter!
Thanks! I'll try my best.
@@peteryoonrxr I spent 5 days in hospital with my kidneys shutting down and spewing and shitting blood from Salmonella......100% wouldn't recommend
@@olivergard572if you cook it, which he does
The salmonella dies. So he should be fine.
Commenting for the algorithm, good vid bro. Remember me when u blow up with a heart ❤
Next, dry-aged fish lol. Enjoying the content Peter!
Loved the sound effects when you took that first bite lol!
for a moment there i thought he lives next to train track
Thanks for sharing! Best of luck with the channel
Now you go to do every meat - you've got us hooked!
This is really good content!
All I'm gonna say is that I was here before 1K subs and my popcorn should be ready to watch 100k happens.
It's truly admirable to see you risk your own well being in order to defy commonly accepted standard in search of the real truth!❤
😂 I doubt that will happen. But amen brother. I appreciate you.
pat the chicken dry and rest them on a rack in the fridge overnight, then dry rub seasonings for the best seared chicken! Great to find another canadian creator! Go Farm Boy!
Just when I think I couldn't find any more niche channels based on simple day-to-day questions I never had, UA-cam is like *surprise mf'r!*
You win all the internets for best comment of the month 🤣🤣🤣
Are you using the Swedish tune "Bullfest, bullfest, hela dagen" (a bit modified of course)? 😆 Could even be with my favorite actor Sigge Fürst. Absolute classic! Greetings from Sweden, of course!
100% 🤙 It's a remix
soundcloud.com/philipemorris/bullfest
@@peteryoonrxr Haha, wonderful!
I noticed you mentioned you got sick after doing this video...if you're up to it, I'd like to see you re-try something with the uncovered chicken, to see if you still get ill!
I have a huge phobia of food poisoning, particularly with chicken, so much so that I have avoided cooking and eating it most of my adult life! I hate everything about raw chicken, but last week I confronted my fears and cooked chicken (all within the proper safety guidelines, of course).
I find it SO interesting that the flavor was so enhanced when leaving it uncovered, and I think it's helping me feel better about trusting my instincts and just cooking meat in general.
LOVE these videos, I've subscribed and can't wait to see what you come up with next!
did i say that i got sick from this? if i did, it was a mistake. i didn't get sick. i have already started storing my chicken uncovered on a regular basis. i would just do what you're comfortable with.
"Well their more like guildlines really." - said by most tough pirates.
😁 but true. they're just guidelines.
Gordon Ramsey is screaming "DONKEY!"
😂you're joking.
I was only kidding when I suggested it😂
Great video! Hats off to you for your curiosity and courage to explore and see for yourself. That's what real scientists are made of!
I’m commenting for the algorithm. But I do like what I see. Keep it up please. Thank you.
Great video! Really enjoyed it (I watched it on 2x speed but still enjoyed it)
lol I guess I need to talk faster
Nah you’re good; there are a few of us that do 2x as a habit … (and some allegedly have JS user scripts for 3x)
@@peteryoonrxr not at all - I like watching videos at 2x. Your video was excellent
Great video
Use a meat thermometer to make sure the meat is cooked to temperature which kills all the bacteria when cooking chicken and pork. Nice sound effects with the bites. Who would have thought unseasoned "dry aged" chicken that looked very dry tasted that good. Like how you were so worried about the other chicken that you said taste instead of smell, and I also would be totally distracted. Excellent experiment.
it's funny. i was wondering when someone would tell me to use a thermometer. i actually have 3 probe thermometers but i'm so lazy i never use them. next one. i'll use it.
@@peteryoonrxr After being a line cook, temping meat was drilled into our heads.
When I was growing up , we had neighbors who migrated from Vietnam. We loved them very much of course, but one of the strangest things is they used to dry meat, out in the sun in strips on the washing line. And - it was quite simply the tastiest meat I've ever had.
that is very interesting. a lot of countries don't refrigerate their meat. it usually just hang dries
The chef at the fanciest restaurant i ever worked at taught me " if it smells bad, but you dont wretch, its fine"
There's lots of tricks out there to keep costs down and don't kill people. 😂 😂 😂
Just subbed. Subscriber #999. 1 more until monetization!!!
1k!!!! You made it!!!
Thanks for the love
The low trumpet sound when you ate the covered expired breast.... That is the sound that a certain part of my body, might possibly be making, inside of about 6-12 hours.
But seriously - this is actually very interesting to know. I watched the minced meat one too. I wish I'd known about that years ago.
In New Zealand they have this saying for food safety.. "Remember the three Cs... Cook (well), Cover, Chill . Makes sense ... covering your food so that it doesn't get contaminated by other raw meat in the fridge.... but honestly - I think we got the "cover" part misunderstood!! Thanks for sharing. I can see a lot of work went into these vids.
it was a game changer for me. the biggest risk and issue is with fridge smell. but i think there's a way around this.
Entertaining video 👍
Why did you smell the covered one three times? I was worried you were going to pass out!
I needed to make sure of the smell lol. With every smell, the smell changed.
Been a meat cutter since I was 18 and 44 now. I've had chicken and beef last a very long time past the exp date. Having a fridge that stay a consistent temp is one of the most important parts.
100%
Thanks for the tips, the realisation of how much has been wasted is disappointing…
@@FreeAsABirdSydneyAustralia every time you open that door it takes time off the life. Take chicken,ground meats and anything your not going to eat the same day and double bag it with those produce bags esp if you have a half hour trip home or longer from the store, just that little insulation works wonders. The closest you can go to 32 with out freezing spots in your fridge is the best temp, honestly 43 is OK, that's the temps on our cutting rooms but out coolers and bloom rooms are as possibly close to 33-34, this will give you the longest possible non frozen life. Some food products tho will actually still go off at 32f like tripe it's even treated with stuff similar to bleach that's food safe because the amount of bacteria in its insane. Its Mainly the defrost cycle it gets just warm enough cell division will start, the 'purge' the clear protein rich liquid in the bags will eventually turn brown and smell they actually need to be kept in a ice cream freezer that's -32f. If you buy a package of chicken and it don't last 3 days in your fridge someone did something wrong.
I would need a separate fridge with this family, I’ll have to stick to freezing
@@FreeAsABirdSydneyAustralia we all thought how cool it would be to be adults and have stuff like fancy cars, we became adults and found out what's really valuable good working washer and dryer and good fridge and good deep freezer and a car that gets us from a to b just sipping at that gas.
Best before means the products quality is better before that date, it does not mean you have to throw it out.
Expiry date on the other hand means: the product expiries on that date and you shouldn't consume it after the date and it should be thrown out.
Chicken aging challenge 2024 😂
I accept
It's a recommended date, from the time it was received and packaged. If you go beyond that, you're just asking for trouble, so plan wisely.
You really should take it 100% out of packaging - I don't know why you leave it 1/2 in (?) so the underside is the same as the packaged one - take it all out
Your tongue doesn't actually have 'taste' regions. Good video, dry aged chicken...the Diane sauce was a touch of class lol..
That was debunked?! Good to know.
I think I watched something on sci-show. The diagram we all grew up with is only a representation. Like the diagrams of atoms we were shown.
Where did you find that music?
It's Philip E Morris. He's pretty famous. The song is called Bullfest. soundcloud.com/philipemorris
Onetime we bought beef short ribs, and it was spot on sell date. Opened it up and it was bad, I’m mean really bad! 🤢 only one day after sell by date..
Who else noticed his ground beef sitting uncovered in his fridge....genius!
What makes sense to your nose the chicken smell or flavour 😁
Rinse the chicken off before you test the smell??
you're absolutely right. washing helps a lot with taste.
You might want to get in touch with a lab to see if pathogens are growing in the meat and at what point it becomes unsafe. I’d really be interested in that. This content is seriously good, btw, questions many of us have had for a long time! Keep up the great work! Everyone who sees this please like his content and subscribe if you enjoyed this, or even if it peaked your curiosity!
My dude, I want that recipe! It looked fantastic!
Great point. I'm in talks with a lab to see about testing future experiments. I did get sick with my current experiment. Not sure how to continue. lol
It's called jarring meat it'll last of the 20 to 25 years
that's definitely another way! 100%. i love a good canned elk.
Doesn't taste FOWL HAHAHA
1. you are putting your life at risk, 2. a butcher, hunter, or carnivore could have told you this. But....glad you came to conclusions for yourself. Problem I see is you are dealing with store bought and factory meat...not real meat so results may vary in a dangerous way.....Oh and BTW next time, fry in butter not canola...seed oils are worse than rotten meat for your health.
1. Definitely risky, hopefully he'll be okay.
2. Most people eat factory meat, so testing store brought meat makes the most sense for his tests.
3. I'm glad more people are coming back around to butter.
@@MathewPuthiakunnel Ok you got me on one thing...testing on store bought might be better considering how many people use store bought...good point sir.
@@Greg-bx4idhas humility, respect
Cant stand spoiled chicken smell or taste. One taste ruined me, now the slightest taste of it makes me toss it all.
I know the feeling now... after making the pork video
So you just left uncovered raw meat inside of a fridge with everything else? What a moronic idea, and you even gave it plenty more time to grow the bacteria 🤦♂️