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What's the best way to cook Chicken Breast at home? (Food Science Explained)
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📚 Videos & Sources mentioned:
▪ Chicken Food Poisoning Risks, Bacteria (CDC):
▪ USDA Meat & Poultry Guidelines:
▪ USDA Water Content Loss in Cooked Meats: 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:
▪ Thermoworks Blog Experimenting with Different Temperatures: is a breakdown of,very juicy%2C a little soft
▪ Modernist Cuisine on the Maillard Reaction (Browning): Maillard reaction creates brown,the meat a brown color
*The Food Lab* by J. Kenji Lopez-Alt:
*On Food & Cooking* by Harold McGee:
*Meathead: The Science of Great Barbecue and Grilling* by Goldwyn & Blonder:
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USEFUL KITCHEN GEAR
🍳 Made In Wok I use:
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🧂 Salt Pig:
🍴 Budget 8-inch Chef’s knife:
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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?
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