George and Andrew violently disagree on whether brining meat matters. George thinks brining is totally unnecessary; Andrew thinks George is a heathen. They resolve their dispute with the help of some chemistry, a blind tasting, and DC’s very own Roaming Rooster. Serving Up Science on PBS Food 🤍youtu.be/Mi84o9ZKuXs For a guide on how to brine turkey (*not* 5 days) see J. Kenji’s comprehensive blog post: 🤍🤍seriouseats.com/the-food-lab-the-truth-about-brining-turkey-thanksgiving You might also like other Reactions videos: Why the Maillard Reaction Makes Everything Delicious: 🤍youtu.be/rs1JLYXROVU Frying Your Way to Better Chicken: 🤍youtu.be/Vjj2OJBOQ_0 The Science of J. Kenji López-Alt's Roasted Potato Recipe: 🤍youtu.be/fehedawj1DM How to Fry a Thanksgiving Turkey Without Burning Your House Down: 🤍youtu.be/t9Dhhxnvt2Y Better Grilling Through Chemistry: 🤍youtu.be/RqUEh-B-U-k What is the Future of Fake Meat? 🤍youtu.be/uOT2_LNJmzg Credits: Executive Producer: Matthew Radcliff Producers: Laurence Vuckovic Elaine Seward Andrew Sobey Darren Weaver Writer/Host: George Zaidan Scientific Consultants: Dr. Mark Jones, Ph.D. Brianne Raccor, Ph.D. Michelle Boucher, Ph.D. Executive in Charge for PBS: Maribel Lopez Director of Programming for PBS: Gabrielle Ewing Assistant Director of Programming for PBS: John Campbell Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: Polarized but illusory beliefs about tap and bottled water: A product- and consumer-oriented survey and blind tasting experiment - ScienceDirect 🤍🤍sciencedirect.com/science/article/abs/pii/S0048969718322666 Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties - ScienceDirect 🤍🤍sciencedirect.com/science/article/pii/S0032579119395847#! CONSUMER PERCEPTION AND PREFERENCE OF BOTTLED AND TAP WATER - TEILLET - 2010 - Journal of Sensory Studies - Wiley Online Library 🤍onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-459X.2010.00280.x Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation - Shen - 2016 - Journal of the Science of Food and Agriculture 🤍pubmed.ncbi.nlm.nih.gov/26085314/ Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine - Astruc - 2018 - Journal of Food Science - Wiley Online Library 🤍doi.org/10.1111/1750-3841.14122 Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms | Food Production, Processing and Nutrition | Full Text 🤍fppn.biomedcentral.com/articles/10.1186/s43014-021-00062-0 Structure of Muscle Fibers (IB Biology) - YouTube 🤍🤍youtube.com/watch?v=iFreCZ8XiZg Myology - Skeletal Muscle (Sarcomere, Myosin and Actin) - YouTube 🤍🤍youtube.com/watch?v=MZJ6kTKDFmw Science of Brining 🤍🤍scienceofcooking.com/science-of-brining.html On the mechanism of water holding in meat: The swelling and shrinking of myofibrils - PubMed 🤍pubmed.ncbi.nlm.nih.gov/22055626/ The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey 🤍🤍seriouseats.com/buying-prepping-cooking-carving-thanksgiving-turkey-complete-guide-food-lab The Right Way to Brine Turkey | The Food Lab 🤍🤍seriouseats.com/the-food-lab-the-truth-about-brining-turkey-thanksgiving How to Brine a Turkey for Thanksgiving 🤍🤍seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving Physical Characteristics and Sensory Evaluation of Cooked Pectoralis superficialis from Broiler Carcasses Chilled in Water or Brine Solutions Under Commercial Time and Temperature Conditions - ScienceDirect 🤍doi.org/10.3382/ps.0640664 The Effect of Water Soaking, Brining and Cooking Procedure on Tenderness of Broilers1 🤍doi.org/10.3382/ps.0551494 A Comparison of Brined and Unbrined Paired Broiler Carcass-Halves for Tenderness1 🤍doi.org/10.3382/ps.0610716 Physical Characteristics of Pectoralis superficialis from Brine-Chilled Broiler Carcasses1 🤍doi.org/10.3382/ps.0620433
No words, just likessssssss!!! The secret to success = *promo sm*!
All that extra salt must be healthy...
If you cook meat slow, you don't evaporate the moisture, and it's plenty moist. Brining is overcompensating on moisture so when you cook it too hot, you still have moisture left. Then drench it in a marinade before serving it.
"I think we've discovered the problem" that was a great moment, but thank you for putting this out there. This was so good to see, and you maintained honesty by publishing what didn't go your way.
Quick tip (for George and everyone who agrees with him about them tasting the same): If you have a lot of sugars and carbohydrates in your diet, it dulls your senses. Ask anyone who's keto or carnivore (like myself). It's like night and day once you get fat adapted. Carbs start being disgusting and food actually tastes good. Give it a try and I'm sure you'll finally be able to taste the nuance of the meat, George :)
Yes I knew George would lose and I'm glad he could be a good sport about it.
Also, Andrew's initial statement was just hilarious and on the nose and I love it. His whole demeanor through this whole video was just "Ths is absolutely ridiculous". Still great.
It's a no-briner.
There is no difference between conventional and organic chicken.
Also, more Dr. Sam plz!
Hi 💜 I'm a cook and from the first minute of this video I knew that you were going to get your butt (and your non-brined chicken) handed to you in a doggy bag XD sorry~ 💜
It would have been good to mention the high sodium diet that many people eat and the effects of sodium on the heart, for the sake of making informed choices.
Best brine is made with a potassium (K)/salt (NaCh) mix, you can find it in the supermarket amongst the fancy salts.
For a long time, I've wanted to do a similar experiment with table sugar vs. high fructose corn syrup. I've met lots of people who swear that Mexican Coke (made with cane sugar) tastes way better than the Coke made with HFCS. Is the hype real? I think it would be a fun experiment.
I also can't tell the difference between a lot of foods that others say they can. It's endless frustrating and makes me feel like I'm missing out on this world of flavorful food. I can taste things and have my favorites, but I clearly don't have the same experience as many others I've cooked/eaten with. Goes beyond just brining, although salt levels on food as a whole is a big part of it.
Practical fun video, thank you.
Diffusion kinetics coupled with the salt meat chemistry are really interesting for cooks and chemists alike 😜
Salt penetration or brine depth into the meat levels out, over time, so injecting brine into poultry using needles can help..
The other considdration is skin and fat which blocks and slow diffusion.
Overbrined meat can some times be "saved" by soaking in fresh water to suck out the salt.
Keep up the good work!
A retired chemist, TC
Chicken processors like to brine chicken, because of the simple fact that 20 to 30% of that chicken "meat" is now, instead of the expensive actual protein and real chicken, now cheap and low cost additive, water and salt, both being a cent or so per kilo that they add, but now, because you cannot separate them, is now costing a dollar or two per kilogram. You can see that on the packaging, where the food regulations say that you must specify the amount of brine added, and you can absolutely bet the brine added is right at the top end of the scale, then the pieces are coated in extra before they go into the blast freeze tunnel, so you can have that convenient IQF portions, before being packed into the bags. Unbrined is available, and is typically a little more, but there you get only chicken, not water with chicken flavour.
Yes there is a taste difference, but not much, easy to overcome with just a tiny bit more seasoning, and for those on a low sodium diet an absolute difference between being able to eat a single piece of chicken, or half a winglet.
Why is everyone doing video about this american thing all of a sudden?
I don't remember the last time when I enjoyed a science video this much! I really appriciate your works in general but this video was really fun!
Team Spatchcock and Dry Brine here-- you get the seasoning without the rubbery skin, and the bird cooks in a third of the time. I've got a turkey splayed out in my fridge as we speak. I would definitely be interested to know if dry brining improved tenderness like the wet brine without the aqueous solution-- I've never compared them side-by-side!