The Best Chicken Recipes
Thighs, wings, legs, or chicken tiddies?
Chicken Titties 🤣
Brah we have so much free fresh Rosemary in Kakaako. I always get from Bevy box Rosemary and Basil 🤙🏽
Mo titties mo problems
Oh and sorry I forgot to hit record on the camera pointing in the bowl while I was seasoning!
most moistest chicken everrr
I was rather enjoying the video until the noisy chewing and lip smacking. Lol! 🙉
This is inot healthy licking fingers while preparing the cook food.
oh Philip I want your moist chicken titties!!!
Man. I cannot eat sous vide chicken until it's at least 160. 140 to 150 the texture is way to weird. It's juicy,but not a fan. Thanks for video.
less moans while eating please, otherwise good video
Got a link to the McCormick ingredient list?
That's a pretty Siamese cat in the background. My mom has one her name is Skye.
thanks for the juicy chicken recipe. Will try it when I receive my sous vide. Thanks for picking at the chicken when deboning. That's the way 99% of people who cook do it. I know I do. Love it.
good video but dude tone down the lip, finger lick smacking loud chewing and moans. very annoying and takes away from your message.
Hey so i thumbs up'ed this video because cat. Nice chicken, too.
Can you put more than one breast in the bag at a time?
I literally achieve this quality of chicken on a daily basis for my lunch without this machine but with my college oven and cast iron pan…
Just a few things. The machine is not called a sous vide. The method of cooking is called sous vide. The machine is an immersion circulator used for sous vide cooking. You also said something that could create confusion and is actually dangerous. You said “Chicken can be cooked at 140 degrees for at least for 30 minutes to be safe”… which is not clear and can be misleading. Novice cooks may not understand that the internal temp and bone temp MUST hold a temp of 140 for 30 minutes to be safe. So you can’t “cook” for 30 minutes to be safe, you need to cook for longer like you did. About an hour to bring it all to safe temp (because of the bone), and 30 minutes at the proper temp to kill the dangerous bacteria and cook the meat. The lower the temp, the longer the time because technically you are pasteurizing the meat to make it safe. And I stopped before listening to the apparent mouth noises 🙂
I wonder about people who don't mind their filthy cat paws walking all over your counters where food is being prepared,makes me wonder, have they washed their hands ,how clean are their underwear?People who allow cats to walk on food work counters don't have the same relationship to cleanliness as most people.
Excellent job of demonstrating how one should NOT cross-contaminate a cutting board and food work surfaces and utensils with bacteria from one's mouth by licking one's fingers (many times – although once is sufficient!) and then continuing to work with the food. The food may be delicious, but save the finger-licking for the table – not the prep area!
I did this yesterday (before watching this video) at 145F for 1.5 hrs, then searing. I don't remember ever having chicken breast this tender and juicy. Now it's my plan using turkey breast for Thanksgiving. A little research and learned you're right, time and temp to kill bacteria, so next time 140F, thanks!
Is there a way to sous vide without wasting plastic?
Liked the video because of the bomb ass chicken, sub'd because of that 707 tattoo!
Do you have to sear the chicken? Can I just eat it when it’s done cooking?
Cat on the counter in the background ….
Did you really say "chicken titties" 😆😆, I like you 😉
A freakin CAT in the kitchen,in the counter,seriously?Would not want anything from that kitchen,call the health dept,and the sound effects,just ewwww
you have tatoos so unhygienic if you're cooking
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