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📚 Videos & Sources mentioned:
▪ Chicken Food Poisoning Risks, Bacteria (CDC): https://www.cdc.gov/foodsafety/chicke...

▪ USDA Meat & Poultry Guidelines: https://www.fsis.usda.gov/sites/defau...

▪ USDA Water Content Loss in Cooked Meats: https://www.fsis.usda.gov/food-safety... 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: https://www.seriouseats.com/the-food-...](https://www.seriouseats.com/the-food-...

▪ Thermoworks Blog Experimenting with Different Temperatures: https://blog.thermoworks.com/chicken/... is a breakdown of,very juicy%2C a little soft

▪ Modernist Cuisine on the Maillard Reaction (Browning): https://modernistcuisine.com/mc/the-m... Maillard reaction creates brown,the meat a brown color

The Food Lab by J. Kenji Lopez-Alt: https://amzn.to/3KnihVU

On Food & Cooking by Harold McGee: https://amzn.to/41jpgFe

Meathead: The Science of Great Barbecue and Grilling by Goldwyn & Blonder: https://amzn.to/3XSID5h


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USEFUL KITCHEN GEAR

🌡Thermapen Thermometer: https://alnk.to/6bSXCCG
🍳 Made In Wok I use: https://bit.ly/3rWUzWX
🥌 Budget Whetstone for sharpening: https://geni.us/1k6kComboWhetstone
🧂 Salt Pig: https://geni.us/SaltContainer
⚖ Scale: https://geni.us/FoodScale
🍴 Budget 8-inch Chef's knife: https://geni.us/BudgetChefKnife
🔪 Nicer 8-inch Chef Knife: https://geni.us/TojiroChefKnife
🧲 Magnetic Knife Rack: https://geni.us/MagneticKnifeRack
🥘 Cast iron griddle: https://geni.us/TheCastIronGriddle
📄 Baking Sheet: https://geni.us/NordicBakingSheet
🛒 Wire Rack: https://geni.us/WireRack
🍳 Saucepan: https://geni.us/Saucepan
🪓 Woodcutting board: https://geni.us/SolidWoodCuttingBoard

⏱ 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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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](http://amazon.com/) and affiliated sites.