Believe me, I think I'm speaking for every young adult on a single income, please keep making the "boring" episodes, so we are here for the useful ones!!
They definitely cover a lot of great swath of variables, and it's all generally easy stuff with MM. With money being as tight as it is it helps with stuff like these.
I have pretty strict dietary restrictions that result in me eating nearly plain chicken breast every day. Learning what cooking method creates most flavour while still staying safe for me is hugely interesting and helpful
I used to eat chicken everyday like you, I tested all these methods and found that Souvide is my favorite way, these guys did not cook it right at all, they should’ve pre seasoned it and from the looks of it, they overcooked it to death. They also didn’t put a proper sear on it at all. The best tasting way is smoking it but it takes way too long and costs too much for a daily meal and the oven tastes good too but again they cooked it wrong, it should’ve cooked at a very low temp like 250 then seared under the broiler or a cast iron. Overall I expected more from this episode but it seems like they care more about their stupid jokes more than “science”
@@seropserop that’s pretty out of touch. They’re going for isolating the different methods. I don’t think it’s fair to say that just because you disagree with what tastes best to you.
I honestly think Josh on Hot Ones wouldn’t be that great unfortunately… he wouldn’t react to the heat at all, and I don’t know if his career is varied/long enough for the interview to be interesting to anyone but diehard MK fans
I think you guys should keep doing "boring" ones, cause honestly, that's how most of us eat every day! If people can learn how to use the same ingredients but make it better, it's a win!
I have actually learned a lot from this show thank you mythical crew I appreciate the lessons I have learned from here. Plus the comedic aspects make the show better.
Trevor is starting to sound more like Josh every single episode. When he just stood there getting singed by popping oil, I know Josh had a proud dad moment
It’s hard picking a favourite series cause they’re all so good but I think mine is Myth Munchers. Such a great blend of silly, goofy fun and actual helpful cooking advice.
@@rollin60z I always thought the series where Josh would take a super gross food and try to make someone love it was a really good one too… idk why they stopped that one 🤷🏻♂️ I think it was called food fears or something
Legit have been using the brine/cook/rest methods since this came out - the fam and I are shook! Haven't used the bone-in skin-on yet, but still - super happy to have a solid cooking method for the chikky breasteses 💙
Lily at the microwave behind Nicole in the intro gets me every time. Also this is super helpful because with a cranky stomach chicken breast is often a go to.
Before even watching this I knew pan sear then finishing it in the oven would win. I only learned this recently. Only ever baked my chicken and it always turned dry and I could never understand why. I had to pan sear it for a recipe and then bake it and holy moly...the difference that little extra step makes is a GAME CHANGER. It's so worth it. So so worth it people. Mythical Kitchen is spitting the facts!
Seafood has so many different things that fall under it, just an episode on prepping fish alone could be a hour. Covering basic prep there's fillet (skinned and skin on), steaks, whole (with and without guts). Then they can be cooked by smoke, pan-sear, grill, oven, steam, poach, fry, raw if saltwater (don't eat freshwater fish raw), or cooked with acid like ceviche. I'm sure I'm forgetting something. That's not even getting into clams/mussels/scallops, squid, crab, urchin, octopus, lobster/crawdad, or shrimp. Roe could also count? Frogs and alligators are also considered seafood. I love me some seafood if you can't tell. Something I don't understand is why things caught in freshwater is also called "seafood."
My idea of a perfect scallop involves a wet suit, relaxing on the rocks, and using my diving knife to cut it free form the shell. They are so sweet and salty when they are that fresh they don't need anything else. At home I get a cast iron pan over med-high heat, once it's hot put olive oil and butter in the pan. Scallops in and season with some salt and pepper, flip after 3 minutes when they have a nice color. Maybe 2 minutes tops on the second side. As soon as they come out of the pan melt some extra butter in the pan with some lemon juice and try to get any brown bits up. That's your sauce. Hope that gives you some confidence for how easy scallops are. The worst that could happen is you mess up, then you learn from the mistakes.
Josh’s Ygritte accent was surprisingly good… clearly my guy has watched that scene often 😂 also the silmarilion joke was for me, it hit, it landed, i audibly went “ayyyy” at 6am
Sous vide chicken turns out completely different depending on the time/temp you use. Keep in mind that for your non-SV breasts, you're only wanting to just barely reach your target temp, but if you set your water bath to that temp and let it hang out for an hour or two, that chicken is going to be mega overcooked. I prefer SV chicken breast at 145 for an hour or two, depending on thickness and whatnot. But I've learned that you never want to go from water bath to searing directly. I like to take my SV bag and drop it in a bowl of cold water for a few mins before searing. This lets the meat rest a bit and gives you more of a temperature buffer to be able to sear the outside without risking overcooking the center that you just worked so hard to cook perfectly. And I do this for anything I sous vide and am intending to sear afterwards. Works great for me.
Actually I would love shrimp myths. Does shrimp pasta actually taste better with the tails on? Does soaking your shrimp in a baking soda mixture overnight give them better snap? Tons of myths around shrimp
I believe there's been some recent innovation in selecting for sex in the egg - but what they do 9or used to do very recently) to male chicks when they hatch ain't pretty either ---think mini wood chipper ...
Every episode of Myth Munchers that ISN'T about shrimp brings the entropic heat death of the universe exponentially closer. Please Mythical Kitchen; you're our only hope.
Josh's obscure Lord of the Rings references are making me snort-laugh because I'm one of those people who has been an LotR nerd basically my entire life (my dad had the books when he was in high school in the 70's so it goes deep)
Shrimp 🦐 I love chicken breast, so thank you very much for this episode. Also, I'm interested in seeing you bust some food replacement myths such as what type of sugar substitute is better, what type of food is best to use if you need to replace egg or butter in a recipe, etc.
Was about to comment same thing, chicken can be sous vide at a multitude of temperatures changing how it comes out drastically, i'm going to assume they just set it at the 'foodsafe temp' as thatd ruin a sous vide breast 🤣
@@MagicalMajestic Weird too, because he said to pull it at 155, but the third test looked like he'd let it run to 165 if not 170. Cooking chicken breast to the "safe" temp is a surefire way to wreck your dinner.
I'm not surprised that lily doesn't eat much chicken since she basically eats more hotdogs in a week than I have in the past 7 years. There's definitely no space for chicken there.
I can't believe i can laugh so hard and learn so much with one silly UA-cam show. Can you guys do more plant based dishes please? I am learning a lot on how to cook for my family (of meat eaters) but I'd love some tips to spice up my own (vegetarian) dishes. Also i wish you guys posted every day now :(
agreed! I'm a meat eater, but i have no idea how to cook vegetables in delicious ways. more tips on that would be great. i'm tired of soggy plain veggies.
chicken + italian dressing overnight = amazing chicken, I also split them in half before the overnight marinade, edit: Here's my shrimp comment... Shrimp
I can't believe you didn't do par boil. That's an extremely easy method and it's an excellent turn out and healthier. Really enjoyed this video. Lots of love from Michigan ❤️
Watching the first one gives me an idea for a myth for a future episode. "Do you have to season your food on both sides?" Emeril taught us not to eat one sided tasting food, but apparently, that doesn't bother Josh.
I don't care for shrimp but I'd watch an episode about pork chops, venison, meatloaf, or really any kind of meat. Let's be honest I just love the side by side comparisons of methods!
The Tony Cachere's causing coughing never fails to make me laugh. It's also a great sales tactic for it. It's so good people will give up breathing for it
Not boring at all!! Useful stuff like this is so much better than any of your other content (no offense). You're entertaining enough to make it work. :) More Myth Munchers! ❤️ (But you do need to redo the Air Fryer episode once some of you have learned how to actually use one, lol.)
I'm a completely new subscriber to the channel... I've kinda been somewhat binging your content and my stepdad LOVES Chicken... Especially Chicken Breast... So this is gonna be interesting and informative....
With sous vide you can actually cook chicken breast at a lower temperature like 145° because it cooks at a consistent temperature for a long period that it pasteurizes it where salmonella and all bacteria are no longer a concern. I prefer cooking mine to 150° for 2 hours when I do sous vide, works incredibly well and it’s very juicy and tender.
With the sous vide/sear method the heat should have been way higher. That could time should be at most 45 seconds per side. Otherwise love the episode! Stuff like this really can show what you do and don't need to focus on in cooking!
How about trying Shrimp, Boiled, fried, baked / shell, no shell / dry brine, wet brine / (not sure what else to say here, someone help me out with comments.)
One of the benefits of sous vide is being able to cook at a lower temp for longer. I sous vide chicken all the time, 140-150 for 2 hours. Comes out super juicy and has a different texture. Not stringy at all, instead it’s soft but solid.
rib myths:dry rub, baste during, baste after. Cook: foiled, oven, both. Pull the membrane, leave it, just lightly stab it a bunch etc. sunday roast myths: slow cooker v oven v sous vide; roast on veg v on metal rack v on nothing: roast covered lid, covered foil, uncovered: water v stock v nothing v oil
The sous vide chicken had that texture because of the temperature and time you used. Kenji has a great guide on the differences a few degrees can make when SVing chicken, worth checking out.
The easiest and most foolproof way to cook a chicken breast is to put thawed breasts in a cold oven set at 450 degrees for 25 - 30 minutes. There's a little variation depending on your oven and average size of the breasts you get, but it's pretty easy to dial it in to perfect. - Try pounding out a breast to about 3/8 - 1/2 inch thick, cover with pizza toppings, in a cold oven at 450 for about 15-18 minutes. It's easy to over cook thin chicken, so you need a torch to get any browning on the toppings - but, even without a torch, it's still a pizza with a chicken breast crust ...
You can discount sous vide in a rice cooker. Heat water to the temp you want, pour into rice cooker set to warm, place bagged sous vide item in rice cooker and close. Might have to be a bit more diligent with food safety and do some research on what you're cooking, but saves you from buying a uni-tasker when a rice cooker can do almost anything.
I WANT MORE THERMOMETERS IN this MYTH MuNcherS SERIES. meat tenderness/juiciness is entirely dependent on the highest internal temperature it reaches. doing great otherwise, love the entertainment with the cooking tips. thank you for your time.
Ik you guys said this is boring episode . But I haven’t eaten meat in over 5 years, I pack my boyfriends dinner every day for him. I like to make him chicken breast bc it’s his favorite but all I can go off is my vague memory from when I was kid of my moms cooking and a variety of contradictory recipes. This episode is honestly so important and helpful to me and likely most other young adults too. So thank you 🤍
Bone in, skin on is better, but as it’s harder to find I just say roast a whole chicken! Ik its a lot of upfront hassle but then you have leftovers for loads of different lazy meals. And you can make great stock/bone broth! (Tip: use leftover brown meat for hot dishes and leftover white meat cold so it doesn’t dry out.) I find French roasting the best because the steam gives you lovely moist white meat, but I would love an episode of myth busters that focuses on roasting chicken!
I've never seen bone-in skin-on chicken breasts at a grocery store, so i"m not surprised if they're more expensive. However, the idea that bone-in skin-on chicken thighs are the cheaper option compared to boneless skinless, yet the breast is economically inversed when it should be less effort to prepare and sell, really raises some interesting points about how the consumer market works. I know if I went to my local store and asked for breast with the bone in and askin on they wouldn't be able to provide it at all because it comes in pre-packaged already. I'd have to buy a whole chicken and break it down myself just for 2 breasts (though that's probably the better option anyways)
To quote my late grandfather, "I don't give a damn about chicken." Which means he skipped a meal every Sunday when grandma made a roasted chicken after church. When grandma called outside, my dad and uncles(as boys) went inside and ate, but grandpa vocalized that quote every week about his lack of interest in chicken and kept working in the garage. There were about 52 times per year for a couple of decades, and grandpa always said he didn't care for chicken.
The key to juicy chicken breasts is pan sear on each side then turn the stove down to low, cover the chicken and just let those puppies slow cook. You don't need to mess with heating up the oven just to finish the chicken, it's not necessary. Also, you don't need any fancy tenderizers or plastic wrap. Just stab the chicken with a fork 20-25 times per side and you're golden.
i would like to see you guys do multiple times and temps on the sue vide. i would like to see some different finishes on it like oven, grill, flame, and pan.
A bread making one...(maybe Trevor could host). Like if putting in extra yeast will make it rise faster. Or the amount of whole wheat flour you can add to a non-whole wheat recipe. (Generally they say half and half. I've done 100% for a lot of recipes and felt like it was only slightly more dense. But I also mill my own wheat and my (second hand) mill is stuck on the fine setting...or it could be because I like to use white soft wheat.) Which you could also test types of wheat... They generally say to use red hard wheat for bread, something about the gluten content I think. But it's also very hearty. And maybe method of kneading the dough... I like to use a bread maker for solely the dough setting. (Way more hands off than a mixer, and I don't have to worry about finding a warm spot in my kitchen).
Believe me, I think I'm speaking for every young adult on a single income, please keep making the "boring" episodes, so we are here for the useful ones!!
Useful is so much better than novel. They're entertaining enough - we don't need the $375 recreation stuff! I strongly prefer myth munchers!
They definitely cover a lot of great swath of variables, and it's all generally easy stuff with MM. With money being as tight as it is it helps with stuff like these.
I have pretty strict dietary restrictions that result in me eating nearly plain chicken breast every day. Learning what cooking method creates most flavour while still staying safe for me is hugely interesting and helpful
I used to eat chicken everyday like you, I tested all these methods and found that Souvide is my favorite way, these guys did not cook it right at all, they should’ve pre seasoned it and from the looks of it, they overcooked it to death. They also didn’t put a proper sear on it at all. The best tasting way is smoking it but it takes way too long and costs too much for a daily meal and the oven tastes good too but again they cooked it wrong, it should’ve cooked at a very low temp like 250 then seared under the broiler or a cast iron. Overall I expected more from this episode but it seems like they care more about their stupid jokes more than “science”
@@seropserop This is a comedy show that uses food.
Cook it sous vide. The only way to eat chicken breast.
@@seropserop You really seem to misunderstand what Mythical Kitchen is actually about.
@@seropserop that’s pretty out of touch. They’re going for isolating the different methods. I don’t think it’s fair to say that just because you disagree with what tastes best to you.
We need to see Mythical Chef Josh on Hot Ones, and then cross it over and have Sean Evans on Last Meals
I honestly think Josh on Hot Ones wouldn’t be that great unfortunately… he wouldn’t react to the heat at all, and I don’t know if his career is varied/long enough for the interview to be interesting to anyone but diehard MK fans
we dont need any of those things
No. No we don’t
I need to see VNA in a bikini.
I want a battle between josh and Ben from SortedFood
I think you guys should keep doing "boring" ones, cause honestly, that's how most of us eat every day! If people can learn how to use the same ingredients but make it better, it's a win!
I have actually learned a lot from this show thank you mythical crew I appreciate the lessons I have learned from here. Plus the comedic aspects make the show better.
Nicole dying laughing and saying, "WHY DO YOU HOST THIS SHOW" feels like the epitome of their relationship.
Trevor is starting to sound more like Josh every single episode. When he just stood there getting singed by popping oil, I know Josh had a proud dad moment
Same thought, Trevor seems more chaotic (in a good way) now.
It’s hard picking a favourite series cause they’re all so good but I think mine is Myth Munchers. Such a great blend of silly, goofy fun and actual helpful cooking advice.
This is easily the best series on this channel. Right Infront of Last Meals but that's because the guests
@@rollin60z I always thought the series where Josh would take a super gross food and try to make someone love it was a really good one too… idk why they stopped that one 🤷🏻♂️
I think it was called food fears or something
I agree, but also: Last Meals
Same! My favorite by far.
Shrimp
Lol I agree Trevor that voicemail was weirdly sexy. 15:01. Also Josh doing the chicken dance made my day.
Legit have been using the brine/cook/rest methods since this came out - the fam and I are shook! Haven't used the bone-in skin-on yet, but still - super happy to have a solid cooking method for the chikky breasteses 💙
Lily at the microwave behind Nicole in the intro gets me every time. Also this is super helpful because with a cranky stomach chicken breast is often a go to.
After I noticed that I was hoping on rewatch that each scene would have the person from before standing awkwardly in the back somewhere
My gf likes to... Boil them... The first time she served me boiled unseasoned chicken breast when I was sick appalled me.
I laugh so hard at Lily being behind Nicole every time. It's a great bit.
ah yes the series where josh consistently realises so many of his thougths and ideas for cooking don't work as well as he beleived they did
Dude, I'm friggen' drunk riight now but listening to Josh is so. Comforting. My brain is satisfied even though I have retained Nothing.
Josh's voice is a good voice for when drunk or high. Such comfort
Shraaaamps!
Also, BBQ myths would be fun to watch. Picking something like ribs to start would be fun!
Before even watching this I knew pan sear then finishing it in the oven would win. I only learned this recently. Only ever baked my chicken and it always turned dry and I could never understand why. I had to pan sear it for a recipe and then bake it and holy moly...the difference that little extra step makes is a GAME CHANGER. It's so worth it. So so worth it people. Mythical Kitchen is spitting the facts!
Honestly I would love an episode on how to prep and cook seafood!
SHRIMP!
Seafood has so many different things that fall under it, just an episode on prepping fish alone could be a hour.
Covering basic prep there's fillet (skinned and skin on), steaks, whole (with and without guts).
Then they can be cooked by smoke, pan-sear, grill, oven, steam, poach, fry, raw if saltwater (don't eat freshwater fish raw), or cooked with acid like ceviche. I'm sure I'm forgetting something.
That's not even getting into clams/mussels/scallops, squid, crab, urchin, octopus, lobster/crawdad, or shrimp. Roe could also count? Frogs and alligators are also considered seafood.
I love me some seafood if you can't tell.
Something I don't understand is why things caught in freshwater is also called "seafood."
I need to know the secrets to perfect scallops, I get so intimidated by them when it truly shouldn’t be that difficult!
Came here to agree with this comment, and definitely could use help getting perfect scallops too!!!!!
My idea of a perfect scallop involves a wet suit, relaxing on the rocks, and using my diving knife to cut it free form the shell. They are so sweet and salty when they are that fresh they don't need anything else.
At home I get a cast iron pan over med-high heat, once it's hot put olive oil and butter in the pan. Scallops in and season with some salt and pepper, flip after 3 minutes when they have a nice color. Maybe 2 minutes tops on the second side. As soon as they come out of the pan melt some extra butter in the pan with some lemon juice and try to get any brown bits up. That's your sauce.
Hope that gives you some confidence for how easy scallops are. The worst that could happen is you mess up, then you learn from the mistakes.
@@heruhcanedean thank you so much! But Omg now I just want a fresh raw scallop 🤤
Josh’s Ygritte accent was surprisingly good… clearly my guy has watched that scene often 😂 also the silmarilion joke was for me, it hit, it landed, i audibly went “ayyyy” at 6am
Sous vide chicken turns out completely different depending on the time/temp you use. Keep in mind that for your non-SV breasts, you're only wanting to just barely reach your target temp, but if you set your water bath to that temp and let it hang out for an hour or two, that chicken is going to be mega overcooked.
I prefer SV chicken breast at 145 for an hour or two, depending on thickness and whatnot.
But I've learned that you never want to go from water bath to searing directly. I like to take my SV bag and drop it in a bowl of cold water for a few mins before searing. This lets the meat rest a bit and gives you more of a temperature buffer to be able to sear the outside without risking overcooking the center that you just worked so hard to cook perfectly. And I do this for anything I sous vide and am intending to sear afterwards. Works great for me.
Came here to say this
Actually I would love shrimp myths. Does shrimp pasta actually taste better with the tails on? Does soaking your shrimp in a baking soda mixture overnight give them better snap? Tons of myths around shrimp
I feel like Lily is just as chaotic as Josh but she keeps it just below the surface just a swirling ball of chaos lol
I like how Josh’s definition of a fun fact is breeding chickens to have such big breasts they can’t stand up normally
I believe there's been some recent innovation in selecting for sex in the egg - but what they do 9or used to do very recently) to male chicks when they hatch ain't pretty either ---think mini wood chipper ...
Trever in the intro is great. He just has that slapstick 90’s sitcom energy.
Every episode of Myth Munchers that ISN'T about shrimp brings the entropic heat death of the universe exponentially closer. Please Mythical Kitchen; you're our only hope.
Josh's obscure Lord of the Rings references are making me snort-laugh because I'm one of those people who has been an LotR nerd basically my entire life (my dad had the books when he was in high school in the 70's so it goes deep)
“what the freak” 😂😂 11:00
Shrimp 🦐
I love chicken breast, so thank you very much for this episode. Also, I'm interested in seeing you bust some food replacement myths such as what type of sugar substitute is better, what type of food is best to use if you need to replace egg or butter in a recipe, etc.
“I’m gonna just swoosh it around and get as much oil splatter on my hands” that made me die 😂
I love lily staring into the distance and waving for Nicole's entire segment of the intro.
Lmao Nicole's tong-hands at 7:27 had me cackling harder than it had any reason to 😂😂
Sheeeesh that effortless double flip first try was sick
I agree with wet brine, specifically using a yogurt-based brine. It’s so flavorful and tender.
This was a great episode, although you had me at "breast gods", and I love the new 90s sitcom style opening.
josh making multiple tolkien references and jokes throughout this episode was so unexpected but so entertaining
Man trevor gets more like josh every day
glad I'm not alone in this.
I would actually love the shrimp myths. I love sea food tips! I also found this one really helpful!
Nicole correctly guessed how many she correctly guessed. This is the best character arc of all time.
I appreciated your salmonella/Tolkien joke! :)
Nicole is everything, and this opening was 🔥
If the sous vide chicken is stringy, you did the wrong temp:)
Americas test kitchen did a great breakdown
Was about to comment same thing, chicken can be sous vide at a multitude of temperatures changing how it comes out drastically, i'm going to assume they just set it at the 'foodsafe temp' as thatd ruin a sous vide breast 🤣
@@MagicalMajestic
Weird too, because he said to pull it at 155, but the third test looked like he'd let it run to 165 if not 170. Cooking chicken breast to the "safe" temp is a surefire way to wreck your dinner.
I'm not surprised that lily doesn't eat much chicken since she basically eats more hotdogs in a week than I have in the past 7 years. There's definitely no space for chicken there.
Nicole's "and then they get pink eye!" was so cheerful/adorable omg.
Also Josh's "and I ain't got time for that, so I thought I was already the best." hit me so hard in my giggledick that I can't stop laughing 😂😂😂
Thoroughly entertained by Josh's chicken dance. 🤣
Step 1. Get your chicken breast.
Step 2. Give it to someone else and grab yourself some chicken thighs.
Achieve Uncle status from Uncle Roger.
I can't believe i can laugh so hard and learn so much with one silly UA-cam show. Can you guys do more plant based dishes please? I am learning a lot on how to cook for my family (of meat eaters) but I'd love some tips to spice up my own (vegetarian) dishes. Also i wish you guys posted every day now :(
agreed! I'm a meat eater, but i have no idea how to cook vegetables in delicious ways. more tips on that would be great. i'm tired of soggy plain veggies.
@@jlt131 yeeees! Different ways to cook veggies and what to mix them with. Also which ones have the most protein etc
Agree! I'll continue to watch because it's so entertaining and my family is not vegan/vegetarian but I'm vegan and would love some vegan episodes 😀
I love the “just cook chicken thighs” conclusion and strongly agree
Josh's response "because you didn't let me be a bridesmaid in your wedding" conjured the image of josh in a strapless wedding dress into my mind. Why.
Josh turns from chaotic instagram crab monster to business profesional so fast.
this is my fav series on mythical kitchen and it's also my birthday today so thank you for the birthday gift video!
happy mythical birthday
Happy Birthday! Hope you are having a mythical day 🎉
Happy anniversary of coming out your mommas coochie or the sunroof!
@@GalacticGoddess46 this had me hollering omg
chicken + italian dressing overnight = amazing chicken, I also split them in half before the overnight marinade, edit: Here's my shrimp comment... Shrimp
Yes!! That's my go-to as well.
So good with the Italian dressing!!!!
AND!! you can change it up just by using other italian style dressings so it never gets to boring
I can't believe you didn't do par boil. That's an extremely easy method and it's an excellent turn out and healthier. Really enjoyed this video. Lots of love from Michigan ❤️
I think they should have started with the boneless vs bone-in skin-on.
Watching the first one gives me an idea for a myth for a future episode.
"Do you have to season your food on both sides?"
Emeril taught us not to eat one sided tasting food, but apparently, that doesn't bother Josh.
I don't care for shrimp but I'd watch an episode about pork chops, venison, meatloaf, or really any kind of meat. Let's be honest I just love the side by side comparisons of methods!
yes please to pork chops, mine always end up dry
Thanks goodness, I thought I was the only one who doesn't care for shrimp (or lobster either...).
You thought you were the only human ever who doesn't like shrimp or lobster? Weird bit of solipsism there...
Bonus Myth: Chicken thighs are the clearly superior but vastly underrated cut.
The Tony Cachere's causing coughing never fails to make me laugh. It's also a great sales tactic for it. It's so good people will give up breathing for it
You should make video game called angry chef it's basically like angry birds but you reverse the roles
Throw random kitchen gear at birds, until they cook and plate themselves?
@@Scp716creativecommons something like that...
Not boring at all!! Useful stuff like this is so much better than any of your other content (no offense). You're entertaining enough to make it work. :) More Myth Munchers! ❤️
(But you do need to redo the Air Fryer episode once some of you have learned how to actually use one, lol.)
So does Tony C’s sponsor mythical kitchen yet? If not they should stop promoting it for free tbh this is an incredible advertisement for them
@@QwibzOSRS why are you so aggressive at 7 in the morning
@@QwibzOSRS 3 comments under one post?? Get some friends dude you're fkn 28yrs old this is embarrassing
@@beeasyian1950 lmao I love this comment
Let me call my attorney….. cease and desist letter will be sent tomorrow. Tony C..,
@@QwibzOSRS ...says the only UA-cam commenter here acting "informed". Have you stopped looking in mirrors because they keep breaking?
I'm a completely new subscriber to the channel... I've kinda been somewhat binging your content and my stepdad LOVES Chicken... Especially Chicken Breast... So this is gonna be interesting and informative....
With sous vide you can actually cook chicken breast at a lower temperature like 145° because it cooks at a consistent temperature for a long period that it pasteurizes it where salmonella and all bacteria are no longer a concern. I prefer cooking mine to 150° for 2 hours when I do sous vide, works incredibly well and it’s very juicy and tender.
Shrimp! 🐓Josh🐓 Rocks!
SHRIMP!
With the sous vide/sear method the heat should have been way higher. That could time should be at most 45 seconds per side.
Otherwise love the episode! Stuff like this really can show what you do and don't need to focus on in cooking!
I think this intro is the best thing Mythical has EVER produced, and that's a hill I WILL DIE ON
Shrimp 🦐
How about trying Shrimp, Boiled, fried, baked / shell, no shell / dry brine, wet brine / (not sure what else to say here, someone help me out with comments.)
If only there was a popular movie that came out about 30 years ago that listed every shrimp dish.
SHRIMP!!!!!!!!!
One of the benefits of sous vide is being able to cook at a lower temp for longer. I sous vide chicken all the time, 140-150 for 2 hours. Comes out super juicy and has a different texture. Not stringy at all, instead it’s soft but solid.
rib myths:dry rub, baste during, baste after. Cook: foiled, oven, both. Pull the membrane, leave it, just lightly stab it a bunch etc.
sunday roast myths: slow cooker v oven v sous vide; roast on veg v on metal rack v on nothing: roast covered lid, covered foil, uncovered: water v stock v nothing v oil
Shrimp?
Shrimp!!
SHRIMP HEAVEN NOW
80/90s family sitcom intro was Fn amazing ❤😂
The sous vide chicken had that texture because of the temperature and time you used. Kenji has a great guide on the differences a few degrees can make when SVing chicken, worth checking out.
Shrimp!
Shrimp
Trevor laughing at josh having zero correct ☠️☠️😂😂
I’m too lazy to do any of that, so I just use my steamer rack in my rice cooker for my chicken 😅
Josh becoming Ygritte AND making a lotr joke earned my like on their own merit. 👏🏻👏🏻
The easiest and most foolproof way to cook a chicken breast is to put thawed breasts in a cold oven set at 450 degrees for 25 - 30 minutes. There's a little variation depending on your oven and average size of the breasts you get, but it's pretty easy to dial it in to perfect. - Try pounding out a breast to about 3/8 - 1/2 inch thick, cover with pizza toppings, in a cold oven at 450 for about 15-18 minutes. It's easy to over cook thin chicken, so you need a torch to get any browning on the toppings - but, even without a torch, it's still a pizza with a chicken breast crust ...
His Igrit impression was unsettlingly spot on.
You can discount sous vide in a rice cooker. Heat water to the temp you want, pour into rice cooker set to warm, place bagged sous vide item in rice cooker and close. Might have to be a bit more diligent with food safety and do some research on what you're cooking, but saves you from buying a uni-tasker when a rice cooker can do almost anything.
That Silmarillion joke was A+ and don't let anyone convince you otherwise, Josh!
I WANT MORE THERMOMETERS IN this MYTH MuNcherS SERIES. meat tenderness/juiciness is entirely dependent on the highest internal temperature it reaches. doing great otherwise, love the entertainment with the cooking tips. thank you for your time.
I'm so happy Nicole is on a platform so we all get to meet her and have her presence, even in a parasocial way, in our lives.
Ik you guys said this is boring episode . But I haven’t eaten meat in over 5 years, I pack my boyfriends dinner every day for him. I like to make him chicken breast bc it’s his favorite but all I can go off is my vague memory from when I was kid of my moms cooking and a variety of contradictory recipes. This episode is honestly so important and helpful to me and likely most other young adults too. So thank you 🤍
3:46 at my local grocery stores they only sell boneless skinless chicken breast, I haven’t seen a bone in chicken breast in forever!
As somebody who cooks a lot of chicken, I think this episode rocks
Now that we have Josh imitating a chicken we need Josh imitating a 🦐 SHRIMP!
Bone in, skin on is better, but as it’s harder to find I just say roast a whole chicken! Ik its a lot of upfront hassle but then you have leftovers for loads of different lazy meals. And you can make great stock/bone broth!
(Tip: use leftover brown meat for hot dishes and leftover white meat cold so it doesn’t dry out.)
I find French roasting the best because the steam gives you lovely moist white meat, but I would love an episode of myth busters that focuses on roasting chicken!
I've never seen bone-in skin-on chicken breasts at a grocery store, so i"m not surprised if they're more expensive. However, the idea that bone-in skin-on chicken thighs are the cheaper option compared to boneless skinless, yet the breast is economically inversed when it should be less effort to prepare and sell, really raises some interesting points about how the consumer market works.
I know if I went to my local store and asked for breast with the bone in and askin on they wouldn't be able to provide it at all because it comes in pre-packaged already. I'd have to buy a whole chicken and break it down myself just for 2 breasts (though that's probably the better option anyways)
The 90s sitcom intro makes me smile every time!
Metal tongs in a non-stick pan. I AM OUTTAHERE! 😂
To quote my late grandfather, "I don't give a damn about chicken." Which means he skipped a meal every Sunday when grandma made a roasted chicken after church. When grandma called outside, my dad and uncles(as boys) went inside and ate, but grandpa vocalized that quote every week about his lack of interest in chicken and kept working in the garage. There were about 52 times per year for a couple of decades, and grandpa always said he didn't care for chicken.
The key to juicy chicken breasts is pan sear on each side then turn the stove down to low, cover the chicken and just let those puppies slow cook. You don't need to mess with heating up the oven just to finish the chicken, it's not necessary. Also, you don't need any fancy tenderizers or plastic wrap. Just stab the chicken with a fork 20-25 times per side and you're golden.
So nice to see all real chefs in an episode
I'd really love a myth munchers (not that I actually know what myth munchers is) about brining versus marinading
i would like to see you guys do multiple times and temps on the sue vide. i would like to see some different finishes on it like oven, grill, flame, and pan.
A bread making one...(maybe Trevor could host). Like if putting in extra yeast will make it rise faster. Or the amount of whole wheat flour you can add to a non-whole wheat recipe. (Generally they say half and half. I've done 100% for a lot of recipes and felt like it was only slightly more dense. But I also mill my own wheat and my (second hand) mill is stuck on the fine setting...or it could be because I like to use white soft wheat.) Which you could also test types of wheat... They generally say to use red hard wheat for bread, something about the gluten content I think. But it's also very hearty. And maybe method of kneading the dough... I like to use a bread maker for solely the dough setting. (Way more hands off than a mixer, and I don't have to worry about finding a warm spot in my kitchen).
It’s funny that the most basic episode is the one I wanted to watch the most because it’s actually helpful
I see new layers to the opening every time 🤣
I love Myth Munchers ❤