Every Day is Feast Day
Region: US
Thursday 25 June 2026 23:03:21 GMT
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Osiris :
couple cold cubes of butter stired in that reduction one by one, and you have perfection
2026-06-25 23:36:16
112
not my name :
you are an excellent educator
2026-06-26 12:12:22
26
A friend :
Sous vide is perfect for chicken breast hold it at 145 internal for about 10 mins and it kills everything as well. Then a quick sear and it’s perfect. Ends up internal 150-155
2026-06-27 03:14:51
0
America_fascit_the_bed🍊🛋️👎 :
try chicken flavored chicken! mix a little powdered chicken bouillon with some neutral oil and rub into the chicken and marinate for an hour. easiest way to get super flavorful chicken.
2026-06-27 02:16:41
1
Daniel Amikiir :
50 seconds at 155. if you let it carry over from 150 your still probably going to be fine
2026-06-26 02:50:47
26
benfo :
how long should i do it in the oven after the searing?
2026-06-26 13:06:59
5
tombridge82 :
get your rinds out everyone shure you got a fridge full
2026-06-26 22:17:22
3
Louis Stephens :
How in the world do you avoid “woody” chicken? The last few I have purchased have been essentially inedible
2026-06-26 15:15:50
3
guns n roses 09 :
idk how true this is but I was told to not cook with pepper and just season with it after as I was told the pepper burns but that might just be when cooking at high temps of a sear
2026-06-26 15:06:48
2
shakey_stephens11 :
is this popcorn nate😳😳😳
2026-06-26 23:26:54
1
Motherearth4321 :
But how do u know if the chicken will be tender? And not chewy
2026-06-25 23:21:12
7
rmksrecipes :
Can I ask do you have to change or wash the tongs every time they touch the uncooked part of the chicken?
2026-06-26 15:42:04
1
lindsay :
you're my favourite chef on here! I've been watching cooking shows my entire life and I've still learned so much from you! thank you!
2026-06-26 05:40:49
6
KCOLLINS :
Good lord bro, how big was that chicken
2026-06-26 10:30:59
2
Crush :
I thought you were gonna add some butter to that broth..
2026-06-26 00:22:16
10
user5085809225083🇨🇦 :
Season with salt 24 hours in advance. Never fails.
2026-06-26 04:32:39
5
Torque_84 :
I cook my chicken for two hours at 150° in a sous vide, then give it a sear to finish. Comes out perfect every time, but if I brine it first, then even the microwaved leftovers come out juicy.
2026-06-27 00:46:33
0
Joe Salmi :
yummmmmm
2026-06-26 13:54:13
1
TortaSlayerr_432 :
20-25 mins air fryer , never lets me down
2026-06-26 23:57:18
6
Dire Wolf :
Do you use the same tongs the whole time?
2026-06-26 02:56:57
5
Ethan Pozdol :
do you have any kinds of cheese you'd recommend to try
2026-06-26 22:04:28
2
layan :
is this stainless steel?
2026-06-26 01:35:10
1
Jury :
Love your content
2026-06-26 02:31:27
2
︎︎︎ :
Love this
2026-06-25 23:09:04
2
ognog03 :
Grana padono is made up words
2026-06-26 19:52:16
1
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