I dry brine. Salt in the morning, pull it out 1½hrs before cooking to bring to ambient temp, season with my nonsalt seasoning blends. It's easier to do when you do it with everything.
Yes agree with what you say but usually have the chicken sitting in the fridge waiting to be cooked anyway so I think an extra step is worth it. I don’t eat chicken breast otherwise. Too many past disappointments of me ruining it!
This is why it's good to meal prep. What I do is buy a bunch of chicken thighs on the weekend and then dry brine them over night. Grill them off the next day and I have food for 4-5 days. Reheating the chicken takes a lot less time.
I mean, you're just leaving it in water. It's not like it's in the oven or you have to do one small batch at a time. You can do a weeks worth in a day by leaving it in the fridge.
I almost always brine chicken breasts. Key is not to over brine and if brined you don’t need to add any additional salt in seasonings. Usually just pan fry with garlic and onion powered and red pepper or some Indian spices. Extremely juicy.
@@frlipa6% salt - like what chef does on the calculator. How ever much water you’re using x 0.06 = your salt amount to add then add your herbs and let it do its thing.
@@frlipa well that where it gets vague. I don’t measure anything and I’m bad at planning ahead so I usually throw 4-6 chicken breasts in a container and pour some kosher salt over them (it’s probably a lot). Add garlic and onion powder and maybe a few other things and then cover with cool water. Stir it around to dissolve the salt. Usually not all dissolves which tells I’ve got more than needed. 30 mins to an hour or it will get too salty. I have actually debrined when I’ve screwed it up by putting ones I know are too salty into fresh water and let them sit for 30 mins or so. The fresh water pulls some off the salt out. Sorry it sounds chaotic. 30 mins actually seems to do a good job for the amount of salt I put in. It does make juicy chicken breast. Teenagers really like it.
@@shag139 Too much salt and you'll start to break down the muscle fibres too much and end up with chicken that's kinda gritty. You can probably eyeball it, but if you mess up and it breaks down too much it's kinda awful. Throw it in some greek yoghurt if you don't want to measure anything.
I just started brining almost every time I cook chicken and it’s so much better than just cooking it. I WFH so I can brine while I work even if it’s only for a couple of hours. P.S. I love your channel and your Stroganoff recipe is my go to! 😋
Small tip: If you are prepping by freezing the meat, calculate the salt and spice before vacuum and it will brine while defrosting in the fridge. This way you go straight to water bath or convection over.
Why do you assume everyone knows what you’re talking about? Not everyone on UA-cam has worked at restaurants before like you did. Explain the process more simple so everyone else knows.
@@otroflores91 You can cover it. Leaving it uncovered though has better results especially if you have skin. The skin will dry out and make it more crispy when you cook it.
Yeah, same. I'm rarely making enough chicken breast at once for wet brining to be practical. A quick hour dry brine while they come up to room temp is perfectly fine, especially if you're butterflying the chicken.
@@otroflores91 If you cover the meat too closely, the surface won't dry out as much. I get the same result as uncovered by leaving air between the meat and the covering (lid/foil/parchment, etc.)
Great video. I recently started brining after watching some videos online. I like the difference especially the seasoning. Gets right into the meat Also i think it’s a lot more forgiving when spatchcocking for the bbq. My wife says she doesn’t like the texture though. She reckons it makes her think it’s undercooked. I think it’s just from years of not brining so it’s more noticeable I prefer thigh, wing and drumsticks anyway
I just do a basic 1 qt water to 3-4 tbsp kosher salt brine for normal cooking. Just stir to dissolve the salt, no need to boil it, then let sit for at minimum 30 mins. I will prep in the am and let soak all day while at work. Throw seasonings on after discarding brine and drying off meat (WITHOUT SALTING at this step) and cook as normal.
Definitely worth it and I feel like everyone should meal prep honestly. Saves so much money and time and if you got the space to buy a large stand up freezer and some freezer bags you can prep up to 3 months of meals.
Because of the Afrotunes in the background, I have watched this more than once. Thanks, Andy, for the gold vibes, from a Ugandan 🇺🇬 currently in Bermuda 🇧🇲
Good idea! A lil more work and mess for juicier chicken leftover, YES! Could we see some chitterlings and a full Southern meal? Asking for a friend! 😊🙏
I really appreciate this video. I usually marinate my meat for about 24hrs. I only brine when I’m doing something like a whole chicken. But brining chicken breast over marinating them got me thinking.. So thank you for this video
I always do a kind of lazy brine/marinade. I will put my frozen chicken in a ziplock with soy sauce vinegar and some oil and seasonings and let it thaw under running water in the sink and by the time it's thaw I cook it and it tastes great, and I usually use the juice in the bag to make a sauce for it. I got the idea when I used to be a cook and now it's my favorite lazy after work meal.
For a few years we had Nigellas Turkey for Christmas, basically you put spices in a bucket of water and stick the Turkey in for 2-3 days (in a cool place. Definitely made the Turkey moister than not doing it.
Yes it's worth it because you can prep them in advance. I brine chicken after getting my bulk order from Sam's Club. Drain and Dry off than butterfly and pound flat than layer them in freezer bags and into the freezer for when they are needed.
Thanks Andy. Straight to the point as usual. Did you say you don't brine unless you're roasting it? Never heard of brining a roast, hopefully you'vealready made the vid. Love the containers you use - have seen you use a few now and would love to know the brand please.
I don't brine mine persay but i always marinate my chicken overnight in a bit of cornflour, water, salt' pepper + whatever seasonings i feel like. It makes a huge difference in how juicy and tender it is. doesn't take long the night before either.
I agree that brined chicken will be better seasoned and juicier but I also agree that in your everyday cooking it’s probably not worth it when you can just cook the chicken breast to 150 and let it carry over. Now if you have someone coming over and you want to impress then by all means brine or marinate. I also use a vacuum sealer when I freeze my meat. I typically salt and pepper my meat before sealing just so that I have the option of sous vide or defrosting and I feel that acts as a brine as well. Maybe I’m wrong but I continue to still do this.
For similar tenderness and juiciness, place your CB on a piece of tin foil, big nob of butter, 1/4 lemon juice, a dash of olive oil, sprig of your choice, wrap up tightly and back at 160dC for 20 mins...absolutely delicious
That’s the wet brine. For day to day, dry brining works just fine. Take it out of the fridge, butterfly, salt on both sides for 1 hour while the temperature comes up, then pan fry.
Just dry brine it. Way quicker and more effective. Mix 50/50 dried buttermilk and salt, rub it on your meat, leave it out in your fridge overnight, then cook. The buttermilk’s lactic acid tenderizes the meat, and leaving it uncovered acts as a bit of a dry age, pulling water out of the surface to help it sear better. Edit: Salting it straight out of the fridge and waiting 30 mins before cooking also gives you some of the same benefits of a brine for a fraction of the effort.
You can leave the things in the brine longer than you think tbh. I have a plastic third pan I keep pretty much always with a rotation of brining chicken. Just pull and cook for an easy dinner
I used to meal prep with my smoker, and would get skin on breast fillets that I'd brine for a day or two before low and slow smoking them. They were heaps good, like the smoked breast fillets you used to be able to get at Woolies (they may still sell em?) but better
I always dry brine. Let the salt sit on the chicken and the water from the meat will dissolve the salt and season the entire cutlet. It’s very flavorful and you’ll never have a dry chicken breast.
2 questions Andy, 1) Why did you use warm water to brine the chicken, not cool water? 2) The can, which you used to spray the chicken before seasoning, what is it called? Why did you spray it?
Brining is for special occasions and when you're attempting to produce the best flavors to blow the socks off your consumers or guests. This is not for everyday cooking. Time consuming but definitely worth the effort when you're gunning for 10/10.
I always dry brine my chicken with just salt for at least 1 hour in the fridge. Makes a massive difference in flavor. The salt penetrates all the way through instead of just being seasoned on the outside.
If I am cooking chicken over a fire i usually brine it, either in butter milk or a similar water brine. Makes a big enough difference to me, to plan it the day before. Our family prefers the wings & breast meat; opposite to every chef or cook out there it seems haha brining keeps it juicy.
We dry brine our poultry. Mix salt with a little brown sugar and sprinkle all Over and in the cavity. Put bird on a rack over a tray in the bottom of your oven. Cook next day. Really juicy. You can use lemon zest instead of brown sugar
I like this format of "let's test out stuff"
Me too
me 3
Me 4
Lol plenty of people been doing this.
Me 5
Personally, I've never in my life seen anyone do this, but I learn something new in every single video of Andy 😆
Stay on chickenTeaTube 😂
Thats why he said its not for people who do day to day cooling
I also brine when frying, too. Salt, pepper, some garlic in the brine. Meat is juicy.
I think it's nearly mandatory for thighs
Facccts thought i over did them once i mean i did but the brine saved the chicken still juicy and good just breading was a little too crispy
for how long you brine?
@@Mateuszyk i usually brine overnight. Or I brine in the morning and fry them at night.
I dry brine. Salt in the morning, pull it out 1½hrs before cooking to bring to ambient temp, season with my nonsalt seasoning blends. It's easier to do when you do it with everything.
I finally learned how much salt to put in a brine. Thank you
I like that time vs flavour is a consideration. Weekday cooking always has to be quicker than weekend cooks :)
Yes agree with what you say but usually have the chicken sitting in the fridge waiting to be cooked anyway so I think an extra step is worth it. I don’t eat chicken breast otherwise. Too many past disappointments of me ruining it!
This is why it's good to meal prep. What I do is buy a bunch of chicken thighs on the weekend and then dry brine them over night. Grill them off the next day and I have food for 4-5 days. Reheating the chicken takes a lot less time.
I mean, you're just leaving it in water. It's not like it's in the oven or you have to do one small batch at a time. You can do a weeks worth in a day by leaving it in the fridge.
I almost always brine chicken breasts. Key is not to over brine and if brined you don’t need to add any additional salt in seasonings. Usually just pan fry with garlic and onion powered and red pepper or some Indian spices. Extremely juicy.
How do you brine? How salty and how long?
@@frlipa You can do it overnight.
@@frlipa6% salt - like what chef does on the calculator.
How ever much water you’re using x 0.06 = your salt amount to add then add your herbs and let it do its thing.
@@frlipa well that where it gets vague. I don’t measure anything and I’m bad at planning ahead so I usually throw 4-6 chicken breasts in a container and pour some kosher salt over them (it’s probably a lot). Add garlic and onion powder and maybe a few other things and then cover with cool water. Stir it around to dissolve the salt. Usually not all dissolves which tells I’ve got more than needed. 30 mins to an hour or it will get too salty. I have actually debrined when I’ve screwed it up by putting ones I know are too salty into fresh water and let them sit for 30 mins or so. The fresh water pulls some off the salt out. Sorry it sounds chaotic. 30 mins actually seems to do a good job for the amount of salt I put in. It does make juicy chicken breast. Teenagers really like it.
@@shag139 Too much salt and you'll start to break down the muscle fibres too much and end up with chicken that's kinda gritty. You can probably eyeball it, but if you mess up and it breaks down too much it's kinda awful. Throw it in some greek yoghurt if you don't want to measure anything.
Andy I absolutely love your short videos 😅
I just started brining almost every time I cook chicken and it’s so much better than just cooking it. I WFH so I can brine while I work even if it’s only for a couple of hours.
P.S. I love your channel and your Stroganoff recipe is my go to! 😋
Small tip: If you are prepping by freezing the meat, calculate the salt and spice before vacuum and it will brine while defrosting in the fridge. This way you go straight to water bath or convection over.
That's a bit genius. Thanks.
1% of the total weight is usually pretty good
Ex. 300g chicken to 3G salt
Why do you assume everyone knows what you’re talking about? Not everyone on UA-cam has worked at restaurants before like you did. Explain the process more simple so everyone else knows.
@akofsum5425 if you're prepping meat in vacuum bags, you should understand what they're talking about
Do you use a bit of water? Or just meat and seasonings?
Idk how u do it Andy, grade A content year after year. Stellar work mate!
Dry brining works wonders too. You can keep it simple with just salt uncovered in the fridge overnight and end up with tender juicy chicken.
This. This is whay i wanted in thr comments lol
Why uncovered vs covered in a bowl or something? Are you trying to get a dryer surface on the chicken?
@@otroflores91 You can cover it. Leaving it uncovered though has better results especially if you have skin. The skin will dry out and make it more crispy when you cook it.
Yeah, same. I'm rarely making enough chicken breast at once for wet brining to be practical. A quick hour dry brine while they come up to room temp is perfectly fine, especially if you're butterflying the chicken.
@@otroflores91 If you cover the meat too closely, the surface won't dry out as much. I get the same result as uncovered by leaving air between the meat and the covering (lid/foil/parchment, etc.)
Brining is the best technique I discovered to prevent any boring meal.
And also yes, it's best for meal prep
Great video. I recently started brining after watching some videos online. I like the difference especially the seasoning. Gets right into the meat Also i think it’s a lot more forgiving when spatchcocking for the bbq. My wife says she doesn’t like the texture though. She reckons it makes her think it’s undercooked. I think it’s just from years of not brining so it’s more noticeable I prefer thigh, wing and drumsticks anyway
I just do a basic 1 qt water to 3-4 tbsp kosher salt brine for normal cooking. Just stir to dissolve the salt, no need to boil it, then let sit for at minimum 30 mins. I will prep in the am and let soak all day while at work. Throw seasonings on after discarding brine and drying off meat (WITHOUT SALTING at this step) and cook as normal.
Definitely worth it and I feel like everyone should meal prep honestly. Saves so much money and time and if you got the space to buy a large stand up freezer and some freezer bags you can prep up to 3 months of meals.
Another Tech Tip from Andy 👍
Proudly brought to you by.....
A desire to improve my home cooking skills 😁
Your success comes from helping demistify cooking for those of us who have no insider knowledge. Thank you for that.
The First thought that came to my mind after seeing you...'WOW'😍😍
Because of the Afrotunes in the background, I have watched this more than once. Thanks, Andy, for the gold vibes, from a Ugandan 🇺🇬 currently in Bermuda 🇧🇲
I never thought I’d find someone else from Bermuda in UA-cam comments 🇧🇲
That meal prep tip is freaking genius! I never thought of that before!
Andy if you ever come to central Florida I’d love to meet you, you’re my favourite chef on the Internet . Hope you’re doing well mate
Good idea! A lil more work and mess for juicier chicken leftover, YES! Could we see some chitterlings and a full Southern meal? Asking for a friend! 😊🙏
I really appreciate this video. I usually marinate my meat for about 24hrs. I only brine when I’m doing something like a whole chicken. But brining chicken breast over marinating them got me thinking.. So thank you for this video
I always do a kind of lazy brine/marinade. I will put my frozen chicken in a ziplock with soy sauce vinegar and some oil and seasonings and let it thaw under running water in the sink and by the time it's thaw I cook it and it tastes great, and I usually use the juice in the bag to make a sauce for it. I got the idea when I used to be a cook and now it's my favorite lazy after work meal.
Fly in the kitchen chef
Scrolling the comments for this 😂
Its a good time to infuse spice into it as well, that additional flavor is always worth it to me
I don't even know what chicken bringing is and I still like it.
The calculation gets me. Lol. Such a cute real move!
Good to know , love Andy's content
I agree, Chef. Not ideal for middle of the week spontaneous meals, but if you're planning ahead, it's totally worth the time and minimal energy!
For a few years we had Nigellas Turkey for Christmas, basically you put spices in a bucket of water and stick the Turkey in for 2-3 days (in a cool place. Definitely made the Turkey moister than not doing it.
Good song choice
I use pickle juice and milk w lil sugar soak overnight then fry tastes as good as chik fil a
Good Advice on the meal prep idea 👍🏾
Love this testing theories content you’re making !
Working out makes me eat a lot of chicken and brining it while it dethaws over night works amazing
Excellent video!
"cooking salt" ... there's one born every minute
Yes it's worth it because you can prep them in advance. I brine chicken after getting my bulk order from Sam's Club. Drain and Dry off than butterfly and pound flat than layer them in freezer bags and into the freezer for when they are needed.
Great job Andy. Did you ever marinade in garlic expressions and butterfly the chicken? Then grill until 158 ish temp? Sooooooo moist and good.
Thanks Andy. Straight to the point as usual. Did you say you don't brine unless you're roasting it? Never heard of brining a roast, hopefully you'vealready made the vid. Love the containers you use - have seen you use a few now and would love to know the brand please.
I brine whole chicken with my left over fermented chilli brine. Absolutely amazing
Hey Andy, could you please tell us what spices you used? Thanks I love your content
Agreed. Is it better? Yes. Is it better enough for every day? Probably not.
I don't brine mine persay but i always marinate my chicken overnight in a bit of cornflour, water, salt' pepper + whatever seasonings i feel like.
It makes a huge difference in how juicy and tender it is. doesn't take long the night before either.
I agree that brined chicken will be better seasoned and juicier but I also agree that in your everyday cooking it’s probably not worth it when you can just cook the chicken breast to 150 and let it carry over. Now if you have someone coming over and you want to impress then by all means brine or marinate.
I also use a vacuum sealer when I freeze my meat. I typically salt and pepper my meat before sealing just so that I have the option of sous vide or defrosting and I feel that acts as a brine as well. Maybe I’m wrong but I continue to still do this.
For similar tenderness and juiciness, place your CB on a piece of tin foil, big nob of butter, 1/4 lemon juice, a dash of olive oil, sprig of your choice, wrap up tightly and back at 160dC for 20 mins...absolutely delicious
It might be subtle but the music is awesome
Vacuum seal it doesn’t even better job in 20 minutes thank you. I enjoy every minute watching you cook.😎
Basic brining (just salt and water) is definitely worth it if you have the time for it
Thank you Andy
That fly caught my eye🪰
You can also use the leftover pickle juice if you're buying the right size jars. It's pretty good.
I'd love to see a dry brine comparison
No seasoning 🧂 sir lol. But I do love your channel ✊🏽👊🏽
Good experiment chef ..now experiment with my order ..sopa con Albondigas!!
thank you 🖐🏽
Troy seasoning the brine chicken too
I like that the background music isnt stupid loud
That’s the wet brine. For day to day, dry brining works just fine. Take it out of the fridge, butterfly, salt on both sides for 1 hour while the temperature comes up, then pan fry.
Just dry brine it. Way quicker and more effective. Mix 50/50 dried buttermilk and salt, rub it on your meat, leave it out in your fridge overnight, then cook. The buttermilk’s lactic acid tenderizes the meat, and leaving it uncovered acts as a bit of a dry age, pulling water out of the surface to help it sear better.
Edit: Salting it straight out of the fridge and waiting 30 mins before cooking also gives you some of the same benefits of a brine for a fraction of the effort.
The one fly said “I need to get in this shot”
Brining is totally worth it, try it with Koji sometime, uncle Andy. Also, I am once again requesting cochinita pibil.
Got plenty chicken and gonna try this one.
You can leave the things in the brine longer than you think tbh. I have a plastic third pan I keep pretty much always with a rotation of brining chicken. Just pull and cook for an easy dinner
I marinate my chicken. If its going in the oven, its marinated. Keeps it so juicy and full of flavor.
I use left over pickle juice to brine chicken! Perfect for cost of living crisis ❤
For chicken breast, just straight-up salt and water for two hours before you cook makes an appreciable difference.
The intro reminded me of Mimi dont burn no chicken. 😅😂
Andy on the phone in 2 seconds: 2000 x 0.06 = 120
Me in my brain for 30 seconds:
2000 / 2 = 1000
1000 / 100 = 10
10 x 6 = 60
60 x 2 = 120
I brined them when doing meals prep. Really makes different in taste.
Do fried chicken marinated in fish sauce for 4 hours please. You will love it
Definitely brine!
Ooh! Never Knew this was a thing. Space come on I’m doing this using the mike sounds interesting though Andy thank you
I used to meal prep with my smoker, and would get skin on breast fillets that I'd brine for a day or two before low and slow smoking them. They were heaps good, like the smoked breast fillets you used to be able to get at Woolies (they may still sell em?) but better
I always brine with sugar as well and bay leaves just me. And I only grill my brined chicken.
I always dry brine. Let the salt sit on the chicken and the water from the meat will dissolve the salt and season the entire cutlet. It’s very flavorful and you’ll never have a dry chicken breast.
It depends really. If you have leftover pickle juice and you need to defrost your chicken then it's actually easier to brine your chicken.
Game changer for meeeee
That actually looked like yes to me: I am so over dried out, almost woody textured chicken.
I brine mine, but I'm retired and no kids in the house, so I got nothing but time.
2 questions Andy,
1) Why did you use warm water to brine the chicken, not cool water?
2) The can, which you used to spray the chicken before seasoning, what is it called? Why did you spray it?
The Sprayoil is so australian😂
Doesn't everyone use it??
It's not a thing here in europe,
I only know ist from australia.
I always equilibrium brine chicken breasts to 1% - a little makes a huge difference, without them going mushy or tasting 'cured'.
Brining is for special occasions and when you're attempting to produce the best flavors to blow the socks off your consumers or guests. This is not for everyday cooking. Time consuming but definitely worth the effort when you're gunning for 10/10.
I always dry brine my chicken with just salt for at least 1 hour in the fridge. Makes a massive difference in flavor. The salt penetrates all the way through instead of just being seasoned on the outside.
If I am cooking chicken over a fire i usually brine it, either in butter milk or a similar water brine. Makes a big enough difference to me, to plan it the day before. Our family prefers the wings & breast meat; opposite to every chef or cook out there it seems haha brining keeps it juicy.
Really, Brine is 6%?
I love the weigh scale technique. I use one all the time.
Congratulations on the new camera
I don’t think I’ve ever seen a bucket Cambro that small before ever. 😂 it’s so tiny!
Banger song
Do the same, but now smoke on a bbq with fruit wood or oak. It’s incredible.
I never heard of cooking sakt; what's the difference? Coarser? Will check out
Fun fact. 2 kilograms of water is exactly 2 liters.
We dry brine our poultry. Mix salt with a little brown sugar and sprinkle all
Over and in the cavity. Put bird on a rack over a tray in the bottom of your oven. Cook next day. Really juicy. You can use lemon zest instead of brown sugar
I’ve been using leftover pickle brine with chicken.
I used to do it until I found out a brand makes good brined chicken breast (frozen) so now I just keep them in the fridge.
Curious what's the weight before and after the brine. I love the brine method. I love beer butt chicken method
"Anotha banga!"
Who the heck is still eating chicken in 2024? All I can afford is cereal for dinner.