I dont use grill brushes with metal anymore. one water soaked ball of paper towels on a hot grill followed by a ball with oil cleans and oils just as well.
I'm surprised they're still using the metal bristle brush considering the risks of bristles coming off and ending up in food. I use a spiral metal brush (1 continuous loop) or wood scraper.
I've been doing the same. I tried the Grill Rescue and it broke in one cleaning. I did buy a nylon brush because the paper towels wouldn't get the stubborn stuff off my pellet smoker.
You really cannot go wrong with Oneida flatware. I have a set that I purchased in 1999 that has held up to all sorts of abuse, including prolonged soaks in dirty water and some rather percussive abuses. They've held up beautifully. The cheaper flatware I went for my meat dishes was stamped steel and didn't hold up at all. Looking at getting two new sets to update my kitchen, and I'm definitely going with Oneida all the way.
Unfortunately, Oneida sold its plants in 2003, most prominently its Buffalo plant. It's all been made in China stuff since then. I'm sure they're still fine, but it's not the same flatware you got from 1999.
Made the grilled chicken breasts last night. Family didn't care for the flavor but the method brought moist and tender chicken. Will be searching for a brinerade that suits us better, but am grateful that you shared this with me.
So much more to discuss about flatware than what they covered here. One being the quality of the steel. Another being the fork tines. Just to mention a few.
grilling chicken breast is always intimidating to me...think dry! This looks doable and Im going to have to try it soon. Thanks Keith, hope to see more of you on the channel.
@@sandrah7512 did you come on here to argue. Preplanning a meal and pre salting go hand and hand. It takes a minute to salt chicken and leave for an hour or can be longer. It’s called prepping
@@sandrah7512 first of all I commented first on the day it was posted. And I did not dismiss it the method they choose to do. There are other methods of making moist chicken and I was pointing out another method that also works. Get off that high horse of yours and step off . If you can’t except other ppl ideas of cooking you’re on the wrong posts. Now back off and move on
The key is quality chicken Breast and its expensive and hard to find sometimes. If mass produced chicken breast is the only available option I’ll find something else to cook.
Aside from heft, balance, and edges of the flatware, the spoon head shapes matters. The more expensive one looked like the spoons were really round/wide, where the Oneida one was more oval and looked like it would be more comfortable.
I make a lot of chicken breast. So I made and played with the brinaide recipe. I have to admit I have a hard time getting past the smell of fish sauce. We use Squid brand a lot making Chinese dishes and you have to burry the taste amid a lot of other ones for me. After cooking the chicken the way described above I could still smell and taste that musky dead fish smell. And you can taste some honey too but the method of cooking made it perfectly moist. I had always been told 165 degrees and the 5 degreees makes a big difference. Not satisfied with the above recipe I cut the fish sauce down to a third of that listed and added soy sauce in one batch, and soy and Arome (a french Maggi sauce). The latter was the best. Another variant to get the Umami without the dead fish smell is Worcestershire sauce which has sardine paste. I would never put 3 tablespoons in. For some reason it doesn't smell or taste fishy to me, however that dramatically changed the rest of the dish and made it seem more like barbecue.
You definitely can. I cook with both but only use fish sauce if I’m going for a particular flavor profile. Also, I wouldn’t recommend adding salt on top of fish sauce unless you’ve tried the fish sauce first. Not all brands are equal.
I like how she (justifiably) almost giggles when he says "brinerade". If you're going to throw out a term like that, you've gotta let people know you think it's silly (cuz it is).
You still use table salt in most of your recipes, is this because it dissolves quicker or because most people still use it. Would be nice if the app and website allowed you to change the salt type even better would be between diamond crystal and mortons.
Brinerade IS a real term - It’s a cross between a marinade and a brine. So, it’s got way less water than a brine does, and it’s basically a really salty marinade but with no acid.👈definition courtesy of The Frugal Girl. (August 21, 2019 article: The Best Chicken Brinerade).
All the meats they use are tempt/tempted, unless they say otherwise (if it's too thin). They know and understand regulations regarding food. Or ATK would not have come to being / existed. Plain and simple.
1) why do you care? 2) do you think they filmed this today? 3) how do you know they are required to wear them? 4) your pity is pathetic as is your pandering to anti-common sense protocols during a global pandemic. 5) check your ignorance/intolerance at the door.
@DJL78 1. I care because I recall how uncomfortable those masks were to wear. 2. It was posted six hours ago and involves summer recipes so it was likely filmed Q1 of 2024 or perhaps Q4 of 2023. Either way the pandemic had been declared over before then. 3. I assume they are required to wear them because everyone back there is wearing one. If not required by fiat then required by social pressures. Either way, that sucks for them. 4. Thank you for the kind words. Also, the C19 pandemic is no longer a global priority. Avían flu however.... 5. I seem to have checked your ignorance/intolerance in this post. Please remember to tip the coat check attendant on the way out :) Extra thoughts: Doeesn't it strike you as odd that only the support staff are wearing masks? Not gonna see any of the stars putting up with that. Not throwing shade. I wouldn't either if I was them. Mask wearing food preps are likely to pander to those unfamiliar with the trappings of food safety. Check ServSafe before you disagree.
