Perfect Chicken Breast at home (According to Food Science)

Video Description

If you want to stop wasting food and start cooking smarter, the Cook Well app is for you: https://www.kickstarter.com/projects/cookwell/cook-well-app For a limited time only, get up to $100 off your first 4 boxes! Follow my link https://bit.ly/BrightCellarsChlebowski5 to take the taste palate quiz to see your personalized matches 🧅 Join the Pickled Onion Club ➡ https://community.ethanchlebowski.com/ 🍳 The Mouthful newsletter (free)➡ https://www.cookwell.com/newsletter 📚 Videos & Sources mentioned: ▪ Chicken Food Poisoning Risks, Bacteria (CDC): https://www.cdc.gov/foodsafety/chicken.html ▪ USDA Meat & Poultry Guidelines: https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf ▪ USDA Water Content Loss in Cooked Meats: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/water-meat-poultry#:~:text=Naturally Occurring Moisture Content of Meat and Poultry&text=The muscle is approximately 75,fat%2C carbohydrate%2C and minerals ▪ Serious Eats Article on Sous Vide Temperatures: https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast ▪ Thermoworks Blog Experimenting with Different Temperatures: https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/#:~:text=Below is a breakdown of,very juicy%2C a little soft ▪ Modernist Cuisine on the Maillard Reaction (Browning): https://modernistcuisine.com/mc/the-maillard-reaction/#:~:text=The Maillard reaction creates brown,the meat a brown color *The Food Lab* by J. Kenji Lopez-Alt: https://amzn.to/3KnihVU *On Food & Cooking* by Harold McGee: https://amzn.to/41jpgFe *Meathead: The Science of Great Barbecue and Grilling* by Goldwyn & Blonder: https://amzn.to/3XSID5h 📸 Instagram ➔ https://www.instagram.com/echleb/ 🎚 TikTok ➔ https://www.tiktok.com/@ethanchlebowski 🐣 Twitter ➔ https://twitter.com/EthanChleb USEFUL KITCHEN GEAR 🌡Thermapen Thermometer: https://alnk.to/6bSXCCG 🍳 Made In Wok I use: https://bit.ly/3rWUzWX 🥌 Budget Whetstone for sharpening: https://geni.us/1k6kComboWhetstone 🧂 Salt Pig: https://geni.us/SaltContainer ⚖ Scale: https://geni.us/FoodScale 🍴 Budget 8-inch Chef's knife: https://geni.us/BudgetChefKnife 🔪 Nicer 8-inch Chef Knife: https://geni.us/TojiroChefKnife 🧲 Magnetic Knife Rack: https://geni.us/MagneticKnifeRack 🥘 Cast iron griddle: https://geni.us/TheCastIronGriddle 📄 Baking Sheet: https://geni.us/NordicBakingSheet 🛒 Wire Rack: https://geni.us/WireRack 🍳 Saucepan: https://geni.us/Saucepan 🪓 Woodcutting board: https://geni.us/SolidWoodCuttingBoard ⏱ TIMESTAMPS: 0:00 The problem with chicken breast videos 1:16 Questions I want to answer 2:13 Basic Chicken Blueprint 4:42 Why do we cook meat in the first place? 5:06 What makes undercooked chicken dangerous? 7:18 What makes chicken breast "juicy" in the first place? 8:51 How do we minimize moisture loss when cooking chicken breast? 12:06 Important Chicken Breast Temperatures to know 14:00 Experiment: Thick vs Thinned Chicken breast 15:50 Why it's hard to cook chicken breast evenly. 17:51 Heat maps ➡ Thick vs Thin Breast 21:18 Can salt save a dried-out chicken breast? 🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): http://share.epidemicsound.com/33cnNZ MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A7C Voice recorded on Shure MV7 Edited in: Premiere Pro Affiliate Disclosure: Ethan 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 [Amazon.com](http://amazon.com/) and affiliated sites.