Recipes Remastered: Grilled Chicken Breast

Chicken breast a protein that everyone should know how to cook well, and to do that, we’ll be doing a fairly deep dive into things like protein strands, temperatures/times, and the best condiment in the world, mayo. We are looking at Sam the Cooking Guy’s grilled chicken breast a great recipe as is, but we’ll use cooking science and technique to make a version that is more nonstick with better browning and is super moist every time.

Links & Stuff
► Support on Patreon:
► Grilled Chicken Recipe:
► Sam the Cooking Guy Grilled Chicken Video:
– The Food Lab by Kenji Lopez:
– Meathead: The Science of Great Barbecuing and Grilling by Meathead Goldwyn:
– Salt, Fat, Acid, Heat by Samin Nosrat:
– Mayo Article –
– Mayo Article –

► Useful Kitchen Gear
– Budget Whetstone for sharpening:
– Salt Pig:
– Scale:
– 8-inch Chef’s knife:
– Nicer 8-inch Chef Knife:
– Magnetic Knife Rack:
– Cast iron:
– Baking Sheet:
– Wire Rack:
– Saucepan:
– Wood cutting board:
– (NOT cheap) Amazing Pan:
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro

Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Episode 3 Premise: (0:00)
Sam’s Recipe Breakdown: (1:19)
WTF does brining do?: (2:23)
Dry Brine vs Wet Brine: (3:33)
What temperature should you cook your chicken?: (4:15)
Why cooking chicken below 165 is still safe: (4:40)
Why mayo instead of oil?: (5:45)
Step by step recipe: (7:17)
Side by side taste test: (9:45)
Discussion of browning: (12:00)


Original Source Link

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