Amiel and Molly: About to touch computer after handling raw meat Camera People: *Vietnam flashback to when the try guys got meat juice on Claire's computer* NO STOP
That One Wolf What the heck makes y’all think these professionals cooks aren’t aware of cleanliness in the kitchen! They don’t have to show everything.
@@theabruun1028 😆finally someone who loves SHINee. Been looking for one in every video i watch. Its sad how underappreciated they are. Even in articles they are rarely included. :'(
shawol saya True. And they’re such talented, hard-working and nice guys, they deserve more attention and respect than what they’re getting. It’s nice to meet another shawol, I usually don’t see many outside of kpop and SHINee related stuff.
Sarah Fowler basically it can be dumbed down to their grill isn’t hot enough because they’re just leaving it there to try and get super visible grill marks over time
He said chicken *shouldn't* be gamey. He also said "if your chicken is gamey, maybe it wasn't..." before he let Priya finish her thought. I'm guessing he was about to say wasn't processed properly, which would be totally consistent with what he said later.
Molly: "Don't drop a boneless skinless chicken breast in the fryer" Amiel, remembering "Every Way to Cook a Chicken Breast (32 Methods)": "Nope. Don't do it."
I never washed my meat, once it gets soaked with water, the outer layer is just starting to fall apart... So gross! You will sanitize it anyway with proper cooking/baking/frying!
@@JoshWitte How? I dont think they mean romantically at all. Kinds like how characters in like let's say the office, have chemistry with each other and are fun to watch when they're interacting
I get your point, but I think they're talking about different things. Some labels ("air-chilled", "pasture raised" and to a lesser extent "organic", for instance) actually mean something that you might care about. Others, like "All Natural" literally don't mean anything at all or like "Free Range" don't mean what a lot of people think they mean.
@@faultyexposition 'organic' might actually mean something though, if one doesn't live in a country where a company can write whatever they like on the package. In my country you can't write 'organic' on any product without being state-verified, and while this might not mean the product is actually better for the global and or local environment, it should mean they haven't pumped it full of poison... and at least you know you aren't poisoning your groundwater supply
@@owayasomething9295 LOL. You need to read the organic standards before declaring that. Every one I'm aware allows the use of very nasty pesticides as long as the source is some living creature rather than petroleum. Look into rotenone and then tell me organic means anything.
Lol they could at least edit this so that she does not seem as outclassed as she is. Have her say the stuff they are all saying, and def don't include the person next to her contradict her. Brad also said what to make sure the label does not say: "vegetarian fed".
Love the whole test kitchen crew! 😍 That being said, I don't think Chris should be paired with Gaby anymore...he's super informative which I love but takes over when answering questions and Gaby is too sweet to interrupt and doesn't get to shine.
@@mildakurgonaite2677 You're right! Thanks for pointing that out. I felt like I was making a typo on something when I was initially typing that out and went through it but apparently not well enough.
i think maybe its cos chris knows more on this topic ? the common mistakes video he and gaby were paired and she was talking in that video way more than this one
@@guptadagger896 These are real people. Do what you want with fantasy characters but it's really gross to say these things about real people, especially when they have partners already.
"what's the best way to cook a chicken in a small apartment? in the oven" me, thinking back to all the times I filled my apartment with smoke trying grill chicken over the stove: ...yeah I guess that makes sense
givememore4free take the pan off the heat when taking out the first batch and before putting in the second batch, if it’s not ripping hot, just warm, it shouldn’t contract too much and you should still get good skin on pan contact. And I usually find the second batch easier to cook because the pan is nice and oily now from that rendered chicken fat so they don’t stick at all and crisp easily.
omg one time I was out for a morning jog in my quiet suburban neighborhood and a chicken literally ran across the road in front of me. I pulled out my phone and took a photo for evidence.
I would agree accept that when they have the challenges for them to be blind folded and test random foods and guess what type they are she always seems like she has no clue. I think she is a very smart lady and talented chef but maybe not quick on coming up with out of the box techniques. I bet if they gave her the questions ahead of time she would have some great insights.
The thing I believe, is that gaby is Argentinian, she needs to think her answers in Spanish and then translate into English in her mind. That mental process is not easy and gets worse in front of a camera. (I'm from colombia so I kinda get that feeling) she is awesome, and Morocco is also nice dude, I think that something similar would happened with all the others. Maybe with Claire would be different. But she is a pastry chef so 🤷🏻♀️
it would be cool if in this series you had them showing you what they're talking about; e.g. actually doing the cold pan technique of cooking chicken, etc
Yeah, along the lines of the "Chef Support" video Brad and Claire did for Wired would be good. To be fair, this format is no doubt much easier and quicker to produce.
A video of the cold pan technique? Seriously? Listen to her explanation and then imagine the most boring video ever. Cold pan, skin down, cook until 90% done, flip over and finish.
@@kellz6266i haven't seen the others but I'd say it's probably cause she is more of a pastry chef and they're talking about things that aren't. That or she was busy with something else.
Molly mentioning the oyster, the fowl oyster in French is called “Sot-l’y-laisse” , meaning “fool-would-leave-it” because only a fool would leave it there when carving a chicken :)
The answer is pre-heating the cast-iron or the grill up to 400 degrees before putting the chicken on, so that you get the grill marks without overcooking the chicken.
No I think with the bbq chicken question they meant that when they cook their chicken on the grill it tends to dry out, so they're asking how to combat that and get a moist chicken on the grill. I haven't been to many BBQs with juicy chicken, it's usually unfortunately dry.
I'm with you, they didn't understand the question. I would say marinate the chicken, flip it constantly and check it with a thermometer so you don't over cook it.
People overcook their chicken in general cause they're afraid to undercook it. It's not the grills fault. Just check the temperature if you're not sure.
I wash the chicken because I HATE how it feels after being on the butcher. It can be slimy or sticky, for being around more raw chicken (we keep the raw meat all together yes I know it keeps good but they do get a bit slimy), and I prefer washing it before seasoning. Also, it removes flakes of ice and stuff, let's me clean it thoroughly and if it's frozen, helps defrosting. I do wash the sink later but, that's my main reason of washing the chicken. BUT I won't deny how dangerous it is for cross contamination, so if you do wash a chicken, make it fast, pat it dry and wash the sink FAST with warm or hot water before moving on to the vegetables. 🍗
Also if you have a deep sink it cuts down on water splatter significantly. As long as you prepare the rest of the meal first or thoroughly Clorox the counter and sink after preparing meat it's fine to wash it off.
LOL ikr! I feel like chicken washing is a generational thing. My grandmother and mom both washed their chicken and even I learned (from them) that that's what you do but now I don't.
I rinse my meat...all of it in ACV or lime with water. Not gonna change, period. All food has potential pathogens until it’s heated over a certain temp so this “not washing the chicken” argument for that sake is invalid. You need to trim it& rinse visible particulates, including fecal matter off. It’s not complicated.
BigFatCock 🤨🧐😑don’t be dense...you season it AFTER the rinsing process 🤦🏽♀️. Which should be self explanatory to someone who cooks from scratch regularly.
Scandi Snowgirl you should really look at some fda reports/documentaries. All factories farmed meat is contaminated with fecal matter...all of it👀. They have a certain amount of bacterial contamination that is expectable from the USDA/FDA. That’s why they say cook it at/over whatever degree to completely kill bacteria.
Exactly. I just wrote a comment like this. My family is Haitian and we always do this. I'm always surprised at the amount of people who think "washing" chicken means rinsing with soap and water. While washing isn't necessary thanks to advances in refrigeration (and proper cooking, which kills off harmful bacteria anyway), it's still a well-accepted traditional way of preparing meat for A LOT of Caribbean dishes. It's a cultural thing.
@@mildakurgonaite2677 It's not meant to kill all the bacteria or replace cooking, and no one in this thread suggested such. It's not chicken ceviche, ffs. The purpose of the vinegar/lemon wash is to remove any sliminess and smell from meat, especially since this practice was developed during a time when refrigeration was not widespread. It also tenderizes and preps the meat for marinading/seasoning.
Chris is very vocal and Gaby should be paired with someone who doesn’t overshadow her shy sweetness She rarely says anything in these series All the other pairs are not this unbalanced
Lemon is acidic, so what you're doing is actually cooking the chicken without heat. And it can break the fibers. It's actually not really that good. your chicken will taste better if you don't do that step. Just drying it like they said with paper towels will do the trick.
We used to let our chickens roam in the yard. Their favorite thing was finding a snake, killing it, ripping it apart, and consuming its flesh. They had plenty of chicken feed and all the bugs and seeds in the yard, and they chose to eat the snakes every chance they got. Chickens are scary.
Always wash my chicken to get rid of the slimey gunk it sometimes has. With a drop of vinegar. Maybe just a thing we do in my country. If we could we would wash ground meat as well.
Its a hold over practice from when people butchered their own chicken at home in the yard and maybe uncle Bobby didn't quite get all the feathers off or smeared some gut juice on it so we better rinse it off so none of that ends up in the dinner.
What the Koreans do to fry chicken is coat it in an egg & flour batter, usually using a compound flour. The one I learned from Maangchi is a 1:1:1 mix of AP flour, glutinous rice flour, and potato starch. Seriously great crunch, chicken is super juicy, and it maintains its crunch even after applying sauce if you're making _yangnyeom tongdak._ Reheating Chicken Breast: Cut it up and braise it in a sauce. Personally, I like it in a homemade sweet & sour, but you could also toss it into a gravy, a nice garlic alfredo, or even a bechamel to bump up the protein of your mac 'n' cheese.
"Washing" chicken has nothing to do with rinsing in water. Washing chicken is done in West Indian/Caribbean cuisine, and it means placing the chicken/meat in a bowl and dousing it in vinegar, lime, or something acidic along with usually trimming the excess fat and skin off the meat. While it's not necessary thanks to advances in refrigeration (and proper cooking which kills off harmful bacteria anyway), it's a well-accepted traditional way of preparing meat for A LOT of Caribbean dishes.
Just stop telling people that they're gross or unsanitary if they dont. If you look at any comment section about this, you see folks yelling that white people are gross bc they dont wash chicken. Its not necessary and you run the risk of getting people sick. And a LOT of people rinse it under the faucet, I've seen it with my own two eyes. I did not eat ANY of their food
@@scandisnowgirl3696 - Point out exactly where in my comment I told people they're gross or unsanitary if they don't wash chicken. I even explicitly stated it's not necessary. If you have an issue with _other_ people's comments, then take it up with those _other_ people, instead of projecting that onto me and replying to a comment that never made such an assertion in the first place.
What silly myths about not washing chicken from all these professionals. We in the Caribbean wash all poultry in a large basin with lemon or lime juice and water. We wash basin and sink thoroughly with detergent after. There will be no cross contamination unless you wash chicken directly on the open kitchen counter (silly) or somehow on the kitchen walls (tricky). Chris even says bleach and other stuff present after processing and YET says "no washing"? Very few to no cases of salmonella poisoning here in hot Trinidad so we must be doing something right. 👍😉🐓
JAY HUWA You’ll never get sick if you leave it unwashed, as is. If you wash it, the food-borne pathogens may be transferred to something you eat uncooked by the splashes of water, like a salad or bread. If the chicken was sick and had pathogens on it, they will now be transferred to other food and the ones on the chicken will be killed by the heat, but the ones on uncooked foods will most likely make you sick. Also, the chicken’s country of origin doesn’t have any impact on anything. There are only so few pathogens that live on chicken and in their tissues, and they all die in the oven’s high temperature!
Manners Bananers haha why don’t you try googling CDC and washing chicken. It super dangerous and I don’t understand and how people trust their parents over the CDC and professional chefs.
@@kylersommer As in, you're not supposed to do it. So, either you're wrong about your interpretation of the OP's post, or you're wrong about the CDC. Either way, you're wrong.
I'm surprised that you can do without washing chicken there! Living in a developing country, we have to wash our chicken and other meats especially if it comes from a wet market. But it's not so much for bacteria but for actual dirt on the meat
@@brahc3592 yes. The butcher is mostly present in the front. Back there are many others that work for that butcher. My butcher shop is big, its not just one single person
Shanese L. You’ll never get sick if you leave it unwashed, as is. If you wash it, the food-borne pathogens may be transferred to something you eat uncooked by the splashes of water, like a salad or bread. If the chicken was sick and had pathogens on it, they will now be transferred to other food and the ones on the chicken will be killed by the heat, but the ones on uncooked foods will most likely make you sick. Also, the chicken’s country of origin doesn’t have any impact on anything. There are only so few pathogens that live on chicken and in their tissues, and they all die in the oven’s high temperature!
@@mariosnt Usually we (Caribbeans) wash the chicken with lemon or lime and/or white distilled or apple cider vinegar in the sink. Then sanitize the area after... there's no food around the chicken when we're doing this and I've never been sick either. Also, defrost my chicken for a day or two in the fridge section instead of on the countertops which a lot of people do. If more people did these things they'd never get sick!
Since BA seems to take their audience's suggestions, can we get a series starring Amiel? I think he's really fun and charismatic, kinda like a quirkier Delaney? anyone else?
@@Janine.Najarian The, "every way to cook xyz" series? Those are few and far in between. I think there are like 6 episodes of that in total. I meant something like "gourmet makes" or "it's alive", that are uploaded regularly
My chickens free range during the day and are quite happy being independent lady chickens. The eggs are just beautiful. It's also been great to have less ticks and bugs around the house.
@@jx358 Right now I am the opposite - are you saying people don't wash it? 😂 I was taught by literally every adult ever to always rinse raw foods (especially meat). I think it was to prevent, like, roundworms (is that correct?) and tapeworms. I think Carla was about to explain it 0:44 but I didn't get it?
Is this film like a whole day and section it out? If not, can I suggest on trade pair, swap couple. My idea is... Imagine Chris and Brad on a small table in a kitchen full of sharp objects with food questions. It could be a new religion or the day of apocalypse.
