What's the best way to cook Chicken Breast at home? (Food Science Explained)
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What's the best way to cook Chicken Breast at home? (Food Science Explained)

What's the best way to cook Chicken Breast at home? (Food Science Explained)

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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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⏱ 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?

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34 Comments

  1. What if we cook sous vide just low and slow enough (like 140f over a longer period) to kill all the bacteria, and then give it a quick sear in the pan? You might be able to get similar juicy results even with thick chicken pieces. Basically, an alternate solution, if people are cooking in bulk, or if they don’t want to slice all the chicken into filets.

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