Travel & Food - I Soaked CHICKEN BREAST for a MONTH and Ate Them!.

It is no secret that I love raisin canes. I've done some insane experiments with it with beef and the results were surprising. But let's be honest raisin cane is not for beef it is for chicken. So that got me thinking what happens if I soak chicken breast in raisin cane sauce for a long time? That is what we are about to find out today. But there's also another fried chicken chain that I also love Jollibee. I had had some incredible experience with it and guess what? I have also done some insane experiments with it. But again it's always has been beef. But both of these places were not designed for beef it was for chicken. So this experiment makes sense. And here's how it all began. First I got myself four chicken breasts. The very first one is called dry brine. That's just a fancy word to say put salt on it and let the whole thing rest in the refrigerator. Now I'm doing this for one reason I don't want any bacteria to grow on this chicken breast. Believe me you don't want to leave exposed chicken breast on your refrigerator for a month. Trust me on this one. How do I know? Well I found out the hard way let's just leave it at that. Then I went ahead and grabbed the next chicken breast which I filled with the raisin cane sauce. Now the wonderful thing about this sauce is that if you want to you can make it at home. I have a recipe for it but it's so inexpensive that you can get a whole cup on the store and if you don't finish it while you're there you can get creative just like I'm doing now. But it is important that the chicken breast gets completely covered with it that's why I transfer to this container. Next the Jollibee. Now this I'm using the gravy honestly it's what make Jollibee really good. Now at the same time you can also get a bunch of gravy when you go to the store but if in any case you're interested in making it at home I also have a video for that. Because now that these are ready there's nothing else to do but to leave it here for a whole month. Once the time was up take a look at this chicken breast. Honestly it looked a lot better than I expected and that's because of the salt. Believe me when I tell you if you don't put any salt this would have been a completely different video and I cannot wait to see how this one is gonna taste. Next we got the raisin canes one. Now in all honesty this smelled wonderful even though it doesn't look like it there is something about this sauce that just calls your name. It's delicious for a reason and honestly I cannot wait to see how this one is gonna taste. Now the Jollibee gravy on the other hand it's different especially because it got a little bit hard right on the top right here. I guess I needed a little bit more gravy but since the gravy is a little bit thicker than the sauce I'm curious to see if it penetrated deeply inside of the chicken. Well we'll find out real shortly because this one was really easy to clean. When I put them side by side you can get a better look. The one that I call control has nothing it's a fresh chicken breast. So this is our baseline and something to compare with. The dry brine is much tougher, denser and I'm sure a lot of the moisture escaped. So I'm wondering if it's gonna be dry. The Jollibee is very similar to the control one with texture but again this little blister here is getting me worried. And honestly the raisin canes one just smells wonderful can't wait to try that one. All of them are going to be cooking sous vide exactly at the same temperature. I just season all of them with salt except for the dry brine and into the bag they go they'll be cooked at 149 degrees fahrenheit for two hours. As that was happening it was perfect because it allowed me time to go ahead and make this. And if you love crunchy crackly potatoes you are going to love this. Now in order to make this you're going to need this tool it's called a spiral you can get it in amazon for less than 20 bucks. And the way it works is awesome it does all the work for you. Then you just wrap the whole thing around the fork making it nice and tight and lower it down to a good quality olive oil. I'm using grasa high temperature oil which I really like. Now after just a few minutes you want to remove them, let them sit then fry them again at a higher temperature. Because once they're nicely golden brown you are left with this. Now they are absolutely delicious just like this. But if you want to make them even better make a quick sauce. Here I threw in some sour cream, then I threw in some parsley, chives, rosemary, salt, black pepper, onion powder, a little bit of lemon juice and mix the whole thing. And that's literally it. Nice and easy sauce that goes perfectly well with these crispy potatoes. And that's perfect because by this time my chicken were fully cooked. So I went ahead and opened them up dried them really well and it looks like they were perfectly cooked. The only thing left to do is to go ahead and put a nice crust on them. So I know exactly what you're thinking my chicken breasts don't look that good right now, but watch this. Before moving forward I want to thank today's sponsor Grasa. This is an insane experiment and I cannot wait to see if raising cane will beat Jollibee. But when it's time to sear them I wanted an olive oil that will add flavor without getting in the way. I love the taste of Grasa olive oil and my whole family loves it too. Grasa makes two extra virgin olive oil for two different jobs. Sizzle for cooking and drizzle for finishing. Sizzle is made from mature mid-season olives giving it a mellow flavor. It is designed for heat and it works perfectly for roasting, toasting and sauteing. I'm using sizzle to cook this chicken, develop color on the outside and let that month-long cane sauce experiment remain the star. Once the food is finished I reach for drizzle. It is made from early picked olives for bold flavor and the highest antioxidants. Squeeze a little right over the top it adds freshness, richness and a final pop of olive oil flavor. Both are made from 100 percent olives with no chemicals or funny business. They are single origin and single variety. The variety origin and harvest date are printed on every bottle so you know exactly how fresh it is. Grasa's opaque squeeze bottles are easy to grab and use with glass bottles available. Scan the QR code or use Grasa's store locator to find a Grasa near you. Thanks Grasa for sponsoring this video now let's get right back to it. All right everybody and here we got our beautiful feast Carlitos. A lot of chicken. I like it. I want your honest opinion because I did something crazy with them. You're scaring me a little bit. You should be very scared but in a good way. Look at this one though. Oh it looks like a truck went over it. What happened to the chicken? That's right that's correct but I'm hoping that the flavor is going to be incredible. We got a nice incredible side dish as well which Carlitos you helped me make it. How hard is that to make? Don't make it at home. Enjoy it on the screen don't make it at home. Enough talking let's go for it Carlitos. We're going to begin right there. Please dig in. Have you ever had sous vide chicken before? No never had it. Okay well let's give it a try. Give me your honest opinion Carlitos. Cheers. Cheers. Oh this is the perfect application for sous vide. If you've never had a sous vide chicken in your life what is it like Carlitos? If they don't tell you it's chicken breast you won't know because it's so juicy. You can confuse it with any other part of the chicken. Even chicken thighs right that's how juicy it is. Yes it's so juicy. Yeah it's so tender and it's very very tender and it's cooked perfectly everybody. You like that one? I like it a lot. I can say that's the control. That's correct. We're gonna jump on to the next one. This one was actually dry brine which is the technique that you salted before and you leave it in the refrigerator overnight. Let's find out how it tastes. Give me your honest opinion I want to know. Cheers everybody. Wow the texture is completely different though. Yes. You know what this feels like? Deli meat. Yes. That's what it feels like because the texture unlike the control doesn't just like softly breaks the fibers. Explain how do you feel? It takes a little longer to break down. I thought it was going to be more chewy like you say I agree with you it feels like when you go to the deli when you order like a sandwich like a chicken sandwich it feels like that but it's not bad it's not bad. It's not bad at all what changed the most for me on this one is actually the texture and it feels like cured meat. So I think both of them work very very well. It's just about what texture you want. Now tell me about this potato. I kind of don't want to eat it I want to leave it there and look at it for a whole month. That's what happens when you put too much work you know what I mean. All right let's give it a try. Cheers brother. Cheers. Wow I hope you heard the crunch. I'm gonna go ahead and say it's worth the work. I don't know about that but it is really good. It's very very good it is the crispiest potato I ever had in my life. But it's extremely flavorful as well it's all about the texture. What do you like about it what do you hate about it? Like you say one of the crispiest fries I ever had. Again I put it this way if you have a girlfriend at home and you're trying to be extra fancy you're trying to put some points on you make it if not don't even try it. Too much work. Enough talking we are going to jump on to the next one Carlitos. Oh it smells so good. Really? This is the only one that has that smell that's actually pronounced you know. The other ones they smell like chicken but this one they use a sauce. Yes. Something I really like. All right let's give it a try. Cheers. Cheers. Oh that's amazing. It looks horrible but it tastes amazing. What do you think about that Papa? I don't want to try any other chicken anymore. That chicken is special. Can you tell what it is or not really? I feel like I had it before like maybe chick-fil-a. Like chick-fil-a? Mm-hmm. Really? You were close but it's raising things. Oh even better. So I soaked it in raisin canes before I actually cooked it. It makes a humongous difference everybody. You have that flavor without having to fight with the calories. Yes. Because the calories of the sauce is quite dangerous but you have that incredible flavor in there. It's absolutely delicious. I'm excited for the last one. It's gonna have a tough competition now. All right let's give it a go. If you say raisin cane was your favorite this one is my favorite. Oh. Cheers. Cheers. Wow that is amazing. But you have something to say? That one is even more tender than the raisin canes. Yes. I don't know what you did but the texture is so good. The texture of this one is incredible. The flavor is amazing. The raisin canes is a little bit overpowering. Yes. Because it's very very flavorful and you feel that right away. This one is a little bit more mild. It still tastes like chicken breast but it gives you an even better overall texture. Which one you like better? I like raisin canes a lot but there's some one thing the balance in the chicken. So I think this one if it had less flavor of the sauce and it had that tenderness it would be the perfect chicken. So I think that one is better. This is Jollibee. Really? Jollibee. I mean it's a good competition. It's a good competition. There you go. I hope you guys enjoyed this video. If you did hit that thumbs up. If you're not a subscriber be sure to subscribe. And we'll see you guys on the next one. Take care everybody. Bye bye.