Airline breast = fanciest chicken white meat
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Date: 2023-05-10
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Comments and reviews: 15
LSG
Omg Adam. I literally can't believe that you actually used a pull through 'sharpener'. Surely a well educated and otherwise intelligent man such as yourself would know that you don't get the blade truly sharp using them! Or that they wear out your blade so quickly!
Every home cook should invest in the super expensive tools and equipment to sharpen your knives 'properly', and also spend all the time that comes with that to learn and refine your skills in doing so!
And if you don't have time then you can always just hire a really expensive but suuuuuper talented person to sharpen your blades for you.
Also, I think you should think about how you described the cartilage on the wing bone there. You called it ugly, but you should know that the idea of beauty is simply a corporate scam. and the cartilage can't help what it looks like after you have butchered it.
(All the above is sarcasm btw, keep doing what you do. Your philosophy is great and the lessons you teach are fantastic.
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Omg Adam. I literally can't believe that you actually used a pull through 'sharpener'. Surely a well educated and otherwise intelligent man such as yourself would know that you don't get the blade truly sharp using them! Or that they wear out your blade so quickly!
Every home cook should invest in the super expensive tools and equipment to sharpen your knives 'properly', and also spend all the time that comes with that to learn and refine your skills in doing so!
And if you don't have time then you can always just hire a really expensive but suuuuuper talented person to sharpen your blades for you.
Also, I think you should think about how you described the cartilage on the wing bone there. You called it ugly, but you should know that the idea of beauty is simply a corporate scam. and the cartilage can't help what it looks like after you have butchered it.
(All the above is sarcasm btw, keep doing what you do. Your philosophy is great and the lessons you teach are fantastic.
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Sonja
Nice work on showing how to cut up a whole bird, that's excellent info. I will note one thing - if you're planning to cut up whole chickens frequently (and by frequently I mean at least three times a month) it is WELL worth getting yourself some poultry shears just to make certain parts of disassembly easier. The good ones are 100% dishwasher safe and they make going through the joints on the bird EXTREMELY EASY. You'll still need a good knife for the remove of breast from ribcage, of course, but for myself, I don't think I'd ever bother cutting up a whole bird if I didn't have my shears. Others may differ with my opinion but I'm very interested in minimizing my opportunities to injure myself in the kitchen >. >
I really like the bone sticking out, it's almost cartoonishly adorable and my husband and I both quite enjoy being barbarians who pick up our meat with our fingers, hehe (well, when there's bones to use thusly.
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Nice work on showing how to cut up a whole bird, that's excellent info. I will note one thing - if you're planning to cut up whole chickens frequently (and by frequently I mean at least three times a month) it is WELL worth getting yourself some poultry shears just to make certain parts of disassembly easier. The good ones are 100% dishwasher safe and they make going through the joints on the bird EXTREMELY EASY. You'll still need a good knife for the remove of breast from ribcage, of course, but for myself, I don't think I'd ever bother cutting up a whole bird if I didn't have my shears. Others may differ with my opinion but I'm very interested in minimizing my opportunities to injure myself in the kitchen >. >
I really like the bone sticking out, it's almost cartoonishly adorable and my husband and I both quite enjoy being barbarians who pick up our meat with our fingers, hehe (well, when there's bones to use thusly.
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izzy4bitney
Little bit of oil in a pan, dry breast meat with a paper towel (meat can be boned, boneless, skin-on whatever it doesn't matter) Sear on both sides at high heat until brown, reduce heat and add whatever seasonings you want (I do salt/pepper/fresh rosemary and thyme) then smother in cream of mushroom soup. Cover and simmer, flipping chicken occasionally. Add onion and fresh mushroom if desired. By the time the juices release from the meat the cream soup has thinned a bit to a gravy-like consistency and the chicken falls apart. Stir in a little butter or sour cream at the end if you want more fatty flavor. Quick and cheap chicken breast meal that never fails me. Bouillion works in this too.
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Little bit of oil in a pan, dry breast meat with a paper towel (meat can be boned, boneless, skin-on whatever it doesn't matter) Sear on both sides at high heat until brown, reduce heat and add whatever seasonings you want (I do salt/pepper/fresh rosemary and thyme) then smother in cream of mushroom soup. Cover and simmer, flipping chicken occasionally. Add onion and fresh mushroom if desired. By the time the juices release from the meat the cream soup has thinned a bit to a gravy-like consistency and the chicken falls apart. Stir in a little butter or sour cream at the end if you want more fatty flavor. Quick and cheap chicken breast meal that never fails me. Bouillion works in this too.
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Renucleous
I really, really don t understand what problems people have with cooking chicken breast. I have seen so many remarks over the years about dry chicken breast and better use thighs for this and brine your chicken breast with that
For as long as I cook I have always just thrown fridge cold plain chicken breast with recipe-appropriate dry seasonings into a medium low pan with some oil and I ALWAYS get juicy, soft chicken breast with a golden brown crust.
What the actual f ck are y all doing that you dry out your breast? Are you blowing them with a heatgun? Are you roasting them for hours in a smoking pan?
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I really, really don t understand what problems people have with cooking chicken breast. I have seen so many remarks over the years about dry chicken breast and better use thighs for this and brine your chicken breast with that
For as long as I cook I have always just thrown fridge cold plain chicken breast with recipe-appropriate dry seasonings into a medium low pan with some oil and I ALWAYS get juicy, soft chicken breast with a golden brown crust.
What the actual f ck are y all doing that you dry out your breast? Are you blowing them with a heatgun? Are you roasting them for hours in a smoking pan?
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Helmut
Offtopic sorry but can someone help me please. I made goose breast twice. The First time I put it in my Miele Steamer oven with sousvide function. The Setting was 160 for 7 hours and the goose breast was very dry, not good at all. Yesterday I made the other half of the goose breast and setting was 140 for 3 hours and it ended up moist and juicy but very very tough and almost impossible to eat. I dry brined both breasts overnight. What did I wrong and is goose breast a cut to braise even it has almost zero intramuscular fat? Thank you very much for your help. I appreciate every tip and suggestion
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Offtopic sorry but can someone help me please. I made goose breast twice. The First time I put it in my Miele Steamer oven with sousvide function. The Setting was 160 for 7 hours and the goose breast was very dry, not good at all. Yesterday I made the other half of the goose breast and setting was 140 for 3 hours and it ended up moist and juicy but very very tough and almost impossible to eat. I dry brined both breasts overnight. What did I wrong and is goose breast a cut to braise even it has almost zero intramuscular fat? Thank you very much for your help. I appreciate every tip and suggestion
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food
I ve always heard that pouring fats down the drain was a bad idea, but haven t properly researched the topic (though I have seen a few clogged grease traps. I d be curious to hear what lead you to decide to not follow this piece of home-maintenance advice (assuming you ve heard it, but I haven t met anyone yet who hadn t. If it s clear to dump grease down the sink instead of into a rancid-smelling PB jar or a wasteful paper bowl with a paper bowl inside, It d be quite convenient. Or maybe you just don t mind calling the plumber every so often, which is fair.
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I ve always heard that pouring fats down the drain was a bad idea, but haven t properly researched the topic (though I have seen a few clogged grease traps. I d be curious to hear what lead you to decide to not follow this piece of home-maintenance advice (assuming you ve heard it, but I haven t met anyone yet who hadn t. If it s clear to dump grease down the sink instead of into a rancid-smelling PB jar or a wasteful paper bowl with a paper bowl inside, It d be quite convenient. Or maybe you just don t mind calling the plumber every so often, which is fair.
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Gerard
Haha, all the comments about pouring fats/oils down the drain. Adam, you have to a video on that now.
Me personally, if it's just a little, I'll pour it down, usually with the water running. Never had a drain issue, though I do put things in to clean it for good measure. Most of the time though, I have enough paper towels, cans, and whatnot in the garbage that I can pour the oil in there.
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Haha, all the comments about pouring fats/oils down the drain. Adam, you have to a video on that now.
Me personally, if it's just a little, I'll pour it down, usually with the water running. Never had a drain issue, though I do put things in to clean it for good measure. Most of the time though, I have enough paper towels, cans, and whatnot in the garbage that I can pour the oil in there.
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MrMcGeein3D
brining a whole chicken or breast destined for a pan sear is almost non-negotiable in my book. Chicken breast is my absolute least favorite part of the bird, and the moisture retention and deep seasoning that brining achieves helps make it enjoyable. My wife doesn't love dark meat (she says it's too chicken-y, so I compromise with whole breasts now and then.
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brining a whole chicken or breast destined for a pan sear is almost non-negotiable in my book. Chicken breast is my absolute least favorite part of the bird, and the moisture retention and deep seasoning that brining achieves helps make it enjoyable. My wife doesn't love dark meat (she says it's too chicken-y, so I compromise with whole breasts now and then.
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Tizona
NGL I don't go for that airline breast style with the wing bone, and junk still attached. I'll do me, and just use a trimmed breast, I do like to brine my chicken though. As for the sauce. I think I d keep all the herbs and junk in the pain, deglaze with them in, and then strain at the end. lotta goodness went down the drain this day.
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NGL I don't go for that airline breast style with the wing bone, and junk still attached. I'll do me, and just use a trimmed breast, I do like to brine my chicken though. As for the sauce. I think I d keep all the herbs and junk in the pain, deglaze with them in, and then strain at the end. lotta goodness went down the drain this day.
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Mando
At 6: 53 you put your cooking fat down your sink drain. I've always been told not to do that, but I haven't done it so I don't know if it's bad for my drain. Moreover, I don't know if it's annoying for water treatment facilities. It'd be cool if you did a podcast segment or video about disposing of cooking fats!
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At 6: 53 you put your cooking fat down your sink drain. I've always been told not to do that, but I haven't done it so I don't know if it's bad for my drain. Moreover, I don't know if it's annoying for water treatment facilities. It'd be cool if you did a podcast segment or video about disposing of cooking fats!
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Centaur
In culinary school they taught us to cut in a circle around the far side of the drum first. Then to snap the flat off leaving a clean bone. Rather than cutting off the rest of the drum we scrape down against the bone pushing the drum meat into the breast leaving a clean bone and saving the wing meat.
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In culinary school they taught us to cut in a circle around the far side of the drum first. Then to snap the flat off leaving a clean bone. Rather than cutting off the rest of the drum we scrape down against the bone pushing the drum meat into the breast leaving a clean bone and saving the wing meat.
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YellowBojangles
Hey all, is that little knife sharpener he used at the beinging any good for say a chefs knife? or varying knife sizes? I think my knives need sharpening but I don't want to get the whole stone setup going. Needs something simple, quick, and effective for basic home cooking.
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Hey all, is that little knife sharpener he used at the beinging any good for say a chefs knife? or varying knife sizes? I think my knives need sharpening but I don't want to get the whole stone setup going. Needs something simple, quick, and effective for basic home cooking.
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Fiebich
On the subject of white meat, i've figured out that you can save an over cooked piece of chicken by massaging a little bit of butter into it. Yeah, everything is better with butter, I know, but it goes beyond just standard butter factor and improves texture a bit as well.
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On the subject of white meat, i've figured out that you can save an over cooked piece of chicken by massaging a little bit of butter into it. Yeah, everything is better with butter, I know, but it goes beyond just standard butter factor and improves texture a bit as well.
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Tizona
I ve seen whisk beaters damage the bottom of a pan before; I would be cautious of using the hand mixer in even a stainless steel pan. that said I much prefer the manual masher. I likes my lumps. I ALSO likes to not peel potatos [or carrots. ]
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I ve seen whisk beaters damage the bottom of a pan before; I would be cautious of using the hand mixer in even a stainless steel pan. that said I much prefer the manual masher. I likes my lumps. I ALSO likes to not peel potatos [or carrots. ]
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Jerry
It hurts to see a pull-through sharpener as a knife enthusiast, but if it's that or nothing on relatively inexpensive knives then go for it. I'd just plead y'all find ones that use diamond and/or ceramic rather than tungsten carbide
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It hurts to see a pull-through sharpener as a knife enthusiast, but if it's that or nothing on relatively inexpensive knives then go for it. I'd just plead y'all find ones that use diamond and/or ceramic rather than tungsten carbide
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