I have a good time with you. Yeah, really? This is fun. That’s so sweet of you to say. You’re not just saying that for the camera, are you? Every chef knows their unbreakable rules in the kitchen. But what happens when you actually break those rules? Do the breast gods reign fiery vengeance upon you and your family? Or are they arbitrary myths pedaled from chef to chef just waiting to be busted? To find out, this highly trained team of serious culinary professionals. It’s a bit derivative if you ask me, are here to put them to the test because this is Myth Munchers. Hey. Ooh. Ah, I don’t know how to whistle. I forgot. Can someone whistle? No. You ready to bust some boneless, skinless chicken breast myths? The most exciting Myth Munchers we’ve ever done. Something we’ve been putting off for years because we just thought it was too boring. Is that why we haven’t done it yet? Like kind of, but I mean, more people cook boneless, skinless chicken breast than anything, so let’s get to it. Okay. Well, first up we have, this is my MySpace top eight when everybody leaves Twitter. Yeah Easily number one, we got Guy Fieri up here. The mayor of Flavor Town, the dawn of Donkey Sauce himself. We got Young Tucci, not old Tucci, young Tucci. He will be wearing a mythical kitchen tank top. Wait, young Tucci? Yeah, young Tucci. Stanley. Stanley too. There’s only one Tucci. Small, crustless sandwiches served at tea time. What a delight. Two biters, nice. Perfect stuff. Lucas Strader from the art department. This is Lucas in a wig. He’s just a good guy. He’s fun to hang out with. We got taco asada one day. Boss Rutten, right here. Inventor of the palm strike, well, popularizer of it. The child that the Wendy’s logo’s based on. This is actually Wendy Thomas, Dave Thomas’s daughter. She does a really good job running it after her father’s death. She’s really shown a lot of, you know, strength in adversity. Dip Naik, best friend since we were 12 years old. He was there. We’ve laughed, we’ve cried. He’s always gonna be there, but one day Dip’s gonna die and that’s when the entropic heat death of the universe comes. That’s the only constant any of us can rely on. What’s up? Why are none of us on it? What do you mean? Well, whose place are you gonna take? Guy Fieri or the entropic heat death of the universe? Dip. That’s what I’m saying. You’re not gonna Lily, you can’t. I want the sandwich one. Okay, we got, bam, our chicken breast myths, right here. First up, we’ve been in brine territory before. I know we did that with the turkey, but we’ve never actually done it with boneless, skinless chicken breast. And again, this is the most common meat that people in America are cooking. So we actually wanna find out some answers. Is it worth it to dry brine it? Is it worth it to wet brine it? Or should you just, no brine it? Then cooking method. Everybody says you gotta hard sear your meat ’cause that’s the only way you develop Maillard reactions and you got a crust and that’s where the flavor comes in. I don’t know if that’s necessarily true with a meat like chicken breast. We’re gonna find out and see if it makes a difference. Next up, tenderize versus don’t tenderize. Do you have to beat your meat? The medical sciences split. What’s up? I was just gonna mime beating meat. Sorry. That’s how you do it? Next up, people say there’s no point in cooking boneless skinless chicken breast. You gotta cook bone-in, skin-on. All the foodie magazines say that. It is more inconvenient. There might be more flavor. We’re gonna finally try that at the end to see if that’s what people should actually be cooking. Okay. God, we’re gonna eat a lot of chicken. We’re gonna eat so much chicken. Why are you complaining? I’m excited. I love chicken. This is fun. All right, Myth Munchers, grab your cards. We’re gonna all write down our guesses, and then loser has to do the chicken dance in front of everybody. It’s gonna be super embarrassing. You’re gonna get up there. You’re gonna debase yourself for content. Why are you looking right at me when you said that? You just think I’m gonna lose? No, I just, you know, you’re the one that’s least excited about chicken. Josh, why wasn’t I in your top eight? Because you didn’t let me be a bridesmaid in your wedding. All right, so we got boneless, skinless chicken breasts here. You cook a lot of them? All the time. All the time. Everybody cooks them all the day. This is like, literally the most consumed meat in America. So much so that they started breeding chickens to have bigger breast-eses Mhm. Than they normally would. So much so their, this is a fun fact, their breast gets so heavy, their head just drags on the ground. But most people right, they’re not brining their chicken breast. No, most people are not. Most people also complain about chicken breasts. They say they’re too dry. Yeah. And then they also don’t get a thermometer to temp check it. That’s true. Buy a thermometer, ladies and germs. You can get a good one for like eight dollars. Yeah. It’ll last you forever. That is the key to getting it juicy. But the other keys, I think, result in the brine. ‘Cause if brine creates a reverse osmotic relationship, draws the salt into the flesh of the meat, seasons it throughout, keeps it juicy. But we gotta go dry or wet. I’m looking forward to that. I’m looking forward to it. I guess let’s get it started. So, we got no brine there. We’re gonna season that at the point that we cook it for the control variable. We are just going to be pan searing these chicken breasts. Season it up with some good old fashioned Tony Chachere’s, King of the South. I thought that it was Robert E. Lee. He was like, the lead of the Confederate forces. The king in the north, Robb Stark. I just finished Game of Thrones, really good. Yeah, they spoiled the ending for me. I actually don’t, the last season is so bad that I don’t remember who wins the game of thrones. You’re not gonna believe what happens. Should I tell you what happens? Yeah. Oh my god. In the cave? Jon Snow and Ygritte, and she’s like, “Is that what lords do for their ladies?” Oh no, no. With their tongues. So we are doing two tablespoons of kosher salt. Yes. Pour a quart of water in there. Let the chicken sit in there for at least, like, I’d say five, six hours. Sure. You could even do overnight if you really wanted to. Can you put that in there for me? I don’t wanna touch any raw chicken. Sorry. Sorry. I’ll, I’ll be the salmonella guy today. When are you not the salmonella guy, Josh? The salmonella was written by J.R.R. Tolkien. Is that a book reference? Yeah, it’s like a C-minus joke, though. Oh really? It’s like a C, yeah. ‘Cause it’s called The Silmarillion. Oh. Don’t cover your dry brine in the fridge. ‘Cause one of the benefits of this, supposedly, is that it dries it out. You’re gonna pat it off with a paper towel before searing it. We’re gonna see. Let’s do it. Hey Josh, all this chicken is making me thirsty. Okay. So you know what I have behind my back? Nope. This beautiful new drinking vessel from Mythical, inspired by the cast, crew, and characters, and the floor is lava. Isn’t that incredible? Did you know that it can keep hot liquids hot, cold liquids cold, or I guess any temperature your liquid is at, this will keep it there. You can find this travel mug at Mythical.com Let me demonstrate the straw. The way that we’re gonna cook these, the control variable, everyone seems to say you should pan sear then finish in the oven as you need to. Right? Agreed, agreed, agreed. That’s coming. Thanks, so we’re gonna do that. So let your burners on high in three, two, one. Gotta have a countdown first. How do I do this? How do I do this? You unlocked it. You unlocked the, Thank you. It’s working, okay. Just turn the, no, what the heck is wrong with you? We got the dry brine here. You maybe see a little difference in color. I mean, I definitely see that there’s a little bit of moisture on that one, and this one looks more white, and this one just looks like a regular chicken breast. Yeah, yeah. Are you seeing all those things, too? I see, thanks. You going top side or butt side down? Top side. Okay, okay. There we go. Gonna get some nice browning on it. That’s nice. We’re gonna flip it, pop in a 400 degree oven for like, 10, 12 minutes ’til reaches 155. Pull it out. Rest it five minutes. Sliced up and eat it. Oh! What’s up? Can I put barbecue sauce on it? No. Come on, Nicole. No, no, no. Give me one. I want barbecue stuff. That’ll skew your results. I know it will. Whoa, Nicole, flip it. Three, two, move that, oh. Dude, I am. Ambidextrous. And I really am. No, I’m mostly left-handed. What’re talking about? I’m sorry. Does that startle you? That what you do with sports? Yeah, you like, no, sports, you’ll go and you like grab someone by the football helmet, and like, punch him in the face. You’d be like, “Good job, bro. I love you.” And then you kiss. I have the dry brine one, Nicole. Okay, put that right here. This is the dump truck daddy chicken breast. Okay, now take the dry one. I got the wet. This is the, yeah, this is the wet. Oh it’s dry? Okay. This is the wet daddy. Yeah. Yeah. How do you say wet daddy in Farsi? I like that. All right, we’re gonna pop this in the oven again. Pull it at 155, temp check it, make sure it’s 160. Then we slice and eat. Nicole, we have three identical chicken breast-eses in front of us. Three chicken breasts. Wow. This is so exciting. Are you excited to eat a non-brined chicken breast? I’m born ready. I’m gonna have to, No, no, no. Go to the middle. Go to the middle. No, I want the tip. You cannot eat the tip. I want it. No, not, Fine. Can’t just eat the tip How about the middle tip? No, just, Okay. I want the piece of chicken that I want. I mean it’s pretty juicy ’cause we cooked it to the proper temperature. Correct. Look at that. You can actually juice it. There it goes. Yep. Okay. Well seasoned. I’ve eaten this food more than any other food in my life. Wow. Lovely. So this is the wet brine. You can see the juices flowing, Nicole. Do you see the difference between those two? Hold on. Boobies. Do you see it? I mean this is sopping wet. It’s like a ShamWow. It really is a ShamWow. It’s like a meat accordion. It’s beautiful. Oh. Oh, my God. Get the fuck outta here. Are you kidding me? It’s almost different, though. If you look, like the meat seems to be almost tighter packed in the dry brine. Which, I think I would like more. Interesting, let’s try it. What did we do? Pretty freaking good, too. Oh wait, hold on. Tony Chachere’s ranch, the greatest condiment in the history of condiments. Nicole, I’m doing it. The greatest condiment in the history of condiments. This is really close. Dry brine is really, really good, too. The texture is completely different than wet brine. That’s right, the texture’s almost. It’s almost snappier in the dry brine. But do I like it snappy? Do I want my chicken breast to be snappy? What are we gonna do about this? I think wet brine is just better texture, better flavor. I want to eat more. I feel myself coming back to this because it is more delicious, more intense, more awesome. Counter-argument. The dry brine one is soaked in Tony Chachere’s ranch and that’s why I like this one better. So winner. No, no, no. No, I agree with you, the wet brine. It is really close. Dry brine’s probably a little bit easier, so if you just want to be that, For sure. This will improve your chicken like crazy over no brine. But also, man, if you want the most sopping wet chicken experience of your life, and I think you do. Yeah, you’re a bad point. Sorry. Let’s tell ’em what chicken won. Faster. What the? What in the? No, no. Gosh. Gosh, why? Wet brine. Yeah, wet brine, it was, I mean, really nice. Really good stuff. Josh, we already have cooked chicken. You didn’t have to do all this. Lily. Yeah. We have a few chickens in front of us that look different. Yep. So we’re testing the cooking method of chicken. Lily, how much chickens do you eat? I don’t eat that much chicken. What the freak? I don’t. Then why are you here? I don’t know why I’m here. I don’t know why. You put so much pressure on me to be the chicken guy. I’ll eat your chicken, but. Okay. In the first step, we pan seared them, finished it in the oven. We are testing that here. We have one that we only cooked in an oven. We wet brined it, seasoned it, popped in an oven until it came up to 160. Then we have the old sous vide, the old stick in the tub situation here, I pressed it. But this, you can’t really overcook your chicken, which is nice. It will only go to the temperature that you set the water to. So I’m gonna take this out. I’m just gonna kind of go in. Yeah. Ow, ow. Hot, hot. Hot. Okay, yeah. And then I’m gonna dry it off a little bit. You gonna hit me with some Tony C’s? Oh yeah, that’s good. Sprinkle real high. Oh yeah, no, that’s real high. Oh, you’re going real heavy. Oh, I It’s okay. Yeah, so we’re just going to get some color on this because while the sous video is a great method for cooking, this is very pale chicken, so we just wanna get some color, some browning on it. Lily, tell ’em about chicken cooking methods and why people say to do it a certain way. I feel like when I was in culinary school, we did a lot of chicken cooking. It was probably in like, every single test. Yeah. But the traditional way that they showed was to pan sear and oven. So I am curious between each one. You try that? What? No, I didn’t do anything. Keep going. Okay. Is it ready yet? Okay, yeah. I feel like it’s, yeah, it’s ready. It was not hot. Okay, maybe it wasn’t ready. I gotta press it. Ready? I’m going. I’m pressing. Ow. Harder. It’s popping. Don’t burn yourself. No, I’m okay. So I’m just gonna kind of swish it around. Really get the oil popping all over my hands. Yeah, they say that you need browning in the pan to give it flavor. Some people say that cooking it in an oven is just easier ’cause you can just pop it in and be done. Some people say that leaving it in an oven for too long dries it out. Sous vide, probably gonna be wet. Yeah. This is really wet chicken. Yeah. Because it sits in a bag with wetness. There’s no tongs. Oh. It’s okay. I can do it. No. Nice. Okay. Well now I need, It’s too late. This isn’t useful for pressing. You got this. This is the one that Josh and Nicole liked. This is the same way they did it. Okay. Oh, it is moist. It’s moist. Yeah. You got a hair on it? No I didn’t. Is it mine? Yeah, I reckon. No it’s not. You sure about that? It might be. Wow. They were right. It’s wet. They weren’t kidding around. Okay, okay. I’m in. Oh, this is actually not as bad. I thought it’s gonna be really dry. It’s not as bad. It seems noticeably less wet, though. Yes, definitely. Yeah. I’m not getting a lot of squeeze, It’s hot in the inside. I’m not getting a lot of squeeze-age. I thought it was gonna be a lot drier, but yeah, you’re not getting that Maillard reaction. Yeah. Oven chicken. A little bit drier. Yep. And you’re not getting as much flavor, I don’t think, because of the browning. Yeah. This one, it’s also very moist. Completely different texture. Very different texture. It’s like chewier almost. It’s just not as tender as this one. It’s like, a lot chewier. I don’t know. It’s like more stringy. Yeah. It’s very stringy. And maybe because it’s been cooked in water and just kind of, like, slow cooked. I feel pretty strongly that pan searing and finishing it in the oven is the way to go. Yeah, I agree. You agree? Yeah. All right, Lily. We need to tell Josh and Nicole what one Okay. And they have a podcast They do? Called A Hot Dog is a Sandwich, I know. But they have this cool thing where you can leave them voicemails. Oh. And I’ve been wanting to leave them like, a really stupid voicemail for a long time. 833-DOG-POD1 is the number. Did you just memorize their number? Yeah, well I’ve been meaning to leave them a funny message. I just haven’t gotten around to it. What if they answer? Hello. You’ve reached the hot dog hotline. Leave us a message and we might just play it in an upcoming episode. That was way too sexy. Oh, Josh and Nicole, the pan sear finish in the oven is the best way to cook a chickens. Lily, do you have anything to say? Hi, bosses. See you soon in the office. Love you guys. I’m not ready to say it back yet. Who was that? But thank you for saying “I love you,” Lily. The fans didn’t say their names so I don’t know who they are, I don’t know where they’re from. I don’t know anything about them. The hotline is more for unpopular food opinions. Yes. And then also a lot of people leave dirty ones, which. I haven’t heard any of the dirty ones. Maggie does all that work for herself. Yeah, have you gotten any weird stuff? A lot of farts. Oh yeah. Really? Some people just fart right into the phone. Joke’s on them ’cause then they got fart face when they And then they get pink eye. The next thing they have to test is tenderizing versus not tenderizing. These tools exist. These are great. For people to look menacing. Nicole, you look like, Menacing You look like a Tolkienian dwarf about to hammer some rocks to get mithril. The point of tenderizing meat. One, you are breaking up some of the actual, like, protein tissues in there. I put it dead in the middle so you can’t Yeah, yeah, I know. That’s my bad. I know, I know. It’s okay. So what we’re really going for here when tenderizing chicken breasts, this is something I’ll do at home, except I will literally just punch it. But most people should probably use a hammer, ’cause I’m built different. Sorry, I spit a little bit. I spit different, as well. The goal that you’re really going for in this is trying to get the thickest end to at least a little bit more proportional to the thinner end. That’s right. Because otherwise you’re cooking it unevenly, right. Do you think I should go with the flat side? Do you think I should go with the cube side, or the rectangular side? I always go flat. I think the cube can help disperse the pressure more. But for me, if I’m doing the cube side, it’s for something like a chicken fried steak where I’m trying to get, don’t go too hard, Nicole. No, God you’re killing her, you’re hurting her. No, I’m doing good. He’s already done. I’m helping. This is the most fun we’ve ever had. I have a good time with you. Yeah, really? This is fun, yeah. That’s so sweet of you to say. I like that I can help out in the kitchen. You’re not just saying that for camera, are you? The structures of the meat have been beaten the crap out of Totally. By strong dwarf Nicole, over here. Anyways, we’re gonna season these up. We’re gonna pan sear and then we’re gonna taste them. What, sorry, what are you doing? I was gonna flip it. Oh, flip it. No, no. We’ll do it, we’ll do it. Nicole flipped the chicken breast. We’ll see you next time. I don’t want to eat more chicken. I can’t eat more chicken. But I will for the name of science. For science, we will do it. We will sacrifice our body to science. I will donate my organs when I eventually get hit by a Greyhound bus on the way to Reno. I mean you see it did cook more evenly. It also took about five minutes off the cooking time ’cause it was true thinner. That’s true. Absolutely. But like, it might be a little lifeless. I mean, I don’t know. When I see a chicken breast like this, I think of like, you know a really like quick serve Italian restaurant that’s trying to shave time. They’re beating the crap outta the chicken. Of course. Yeah, yeah, yeah. It makes more sense for the prep guy to do it instead of the guy who’s cooking, yeah. Exactly. It’s an even cook. It’s an even cook. Doesn’t seem quite as juicy ’cause you’re literally just adding more surface area and like, removing some of that chance for those, like, delicious internal juices. Totally. Ah man, I know it’s good protein but like. Even you have your limits. It’s a lot of chicken, man. It is a delicious piece of chicken. Yep. The ends are like about as thick as each other. Get into the one that hasn’t been tenderized. Let’s do it. I can already tell this cuts exactly how, okay, I saw you do that. Want some hot sauce? No, not the way you did it. Palette cleanser. I had chicken breast for lunch, too. That is so crazy to me. If I would’ve remembered, I would’ve gotten the shrimp. I got the shrimp today ’cause I knew I was gonna eat so much chicken. When are we doing busting shrimp myths? Probably never. So, this is obviously a little bit less even. Yeah. And if you look at the ends right here, right? Like, this is what you’re trying to avoid when you tenderize chicken. Is this, read it, bone dry. Hitch bone dry. In this end, a little wet. I have my answer right off the bat. You have your answer. What’s your answer? It’s don’t tenderize. Same. Same, same, same. I kind of like how there’s sections that are a little bit crisper, sections that are a little bit more juicier. I like that the center of the chicken is incredibly juicy and soft. Also, I understand ’cause I tenderize my chicken all the time. You do. I’m gonna stop doing that. I don’t. I mean if you’re doing chicken parm, you know, of course. That makes sense. Well it’s fried, you know, it’s shallow fried. Yeah, and chicken parm would be really forgiving ’cause of all the sauce and cheese. Yeah. You know, you’re probably getting a little litty with it because that’s when I like chicken parm. No, a majority of the chicken is a lot better if you don’t tenderize it. Totally. Let that chicken breast be nice and plump. Take the extra five minutes to cook it. Significantly more delicious. Totally. How do you wanna let them know? We’re got a walkie? 10 four breaker. This is hot rod, right now, the 101, we got a CB four. Need some greens on the toe ground over and out. Yeah, copy that, boss man. I’m dropping a little dookie, right now. Get you back, over. This is the big dump truck daddy of them all. They say that you gotta cook bone-in, skin-on chicken breast even though it does take a lot longer. Even though it is, honestly, you can’t even find this as much in stores. And it is more expensive because economy of scale. So, we’re gonna see if it is that much better. We already got one cooking right now. All we did was sear off the skin, season it with Tony Chachere’s. It is wet brine. We’re gonna see if boneless, skinless can actually hold up. What do y’all think? I don’t know. I’m ready to find out. Look at ’em, Josh. Hey, why’d you pull the skin off? I’m just poking at it, man. Why would you do that? I don’t know. He’s trying to see if it’s crispy. It’s not crispy. That’s okay. But it might taste good. People say that the skin and the bone are what actually lock in juices and flavor and like, I generally believe that to be true. But what we’re really testing here is to see if that is worth all the extra inconvenience of more price, of more time, versus just a well cooked boneless skinless chicken breast. Yeah, can I just say right off the bat, I hate bone-in, skin-on just because I hate working around the bone. Yeah, well I pick up all food and eat it with my hands. Okay. So, I’m not that worried. Lily. You’re putting it for everybody. You’re so nice. Great cuts. You don’t have to do that. You took it out of them. I’m not doing anything for anybody in this house. Did you go to culinary school? I actually did. Good grief. Wow. Look at that chicken, so wet. So good. Good chicken, man. I just don’t want to eat more chicken, can we freaking, rack of ribs, man. All right, let’s right grab, find the pieces that I cut for you. Man. God dang it. Oh my God. How is it so much better? How is it that good? Wait. The texture is so much different, too. It is so much better. I don’t wanna believe it. Believe it, baby. Like, I, Oh, man. It’s so good. Oh, I’m mad. I feel like it makes sense ’cause chicken breast is so lean, Totally. And the skin is adding a fattiness to it. Yeah, and it’s not even when you eat the skin, the trick of it is like, when we found out in “Busting Turkey Myths,” when you’re basting it in butter, it’s like, locking in the steam, or something just makes it juicier and more tender. It’s literally the skin is like a natural baster, right? Yeah. Man, oh dude. Okay, okay. Is it worth the inconvenience, though? Like, are you gonna change your lifestyle now? Are you gonna stop buying boneless, skinless chicken breast and switch to that? No. Yes. I am. Yes. You are? Yes, dude. Straight up. I am the laziest one here. Also, just cooked chicken thighs, right? Oh, yeah. Chicken thighs. Yeah, chicken breast sucks. Very regrettably, bone-in, skin-on is a definitive winner. Y’all ready to find out our own results? Yeah. Born ready. All right, so ultimately we have found out with chicken breasts that wet brining is the way to go. It makes the most sopping wet, delicious chicken breasts you ever had. Found out the pan searing, getting that Maillard reaction on there really does go a long way. Oven dries out a little bit, and sous vide sucks and nobody should buy one. Just Venmo us $60 instead. Hey, oh. We found out that tenderizing it really doesn’t make it any better. In fact, that actually kind of dries it out, makes a little bit lifeless, get too much surface area on there. And then, very disappointingly to me, frankly. We found out that bone-in, skin-on is utterly delicious. And if you have the time and money and availability to do it, gosh, start cooking that. Let’s go over some answers. Lily, what’d you get? I said wet, sous vide, don’t tenderize, and bone-in, skin-on. Don’t actually sous vide. I got a 75% on my tests. Trevor. I believe that the best chicken will be wet brine, sous vide, tenderized, and boneless, skinless. I never put my bone in. I’m sorry. I got one. You suck, man. I know I’m stupid. Nicole. Hey, it’s Nicole. I said wet, sous vide and pan sear, don’t tenderize, and bone-in, skin-on. Hi everyone, I got three out of four. Dang, so show us. I don’t believe you. Yeah, she’s right, she’s right. Why wouldn’t you? You think I’m lying on this? Yes. 75 percent, that’s too good. Lily went to culinary school so it makes sense. So did I. Yeah, you went to a fake one. All right. Someone ask me. Josh, what did you get? I said dry brine, oven cooked, tenderized, and boneless, kinless. That is not a pun, I just messed up on writing and didn’t feel like changing it. Now I got all of them cor- wrong. I am, what? Zero out of four. Actually, yeah, actually zero. Why do you host this show? What had happened was I wrote down all the things that I already do thinking because I normally dry brine my chicken, I just cook it in the oven cause I’m generally at the gym, and I leave it in there, and then I tenderize it ’cause I punch it, and then I ain’t got time for that. So I thought I was already the best. That’s not how you do it. Oh my god, he’s so embarrassing. I’ll do the actual chicken dance. Get the food on the counter, yeah. Myth Munchers, I hope you learned something about chicken breast cookery today. Hope you’re never gonna eat chicken again, ’cause I’m sure not. I’m switching to ground turkey. Until I get sick of that after about an hour. And I hope you all learned something today. Thank you so much. Stop by Mythical Kitchen. Drop a comment with what myth you want us to munch next. And if it’s shrimp, comment shrimp. If it’s not shrimp, comment shrimp. If you’re having a good day, comment shrimp. Having a bad day, comment shrimp. If your day is just okay, if you think that one day the entropic heat of the sun will just die out as the earth is subsumed whole, comment shrimp. Stop, drop and roll on over to Mythical.com for the new floor is lava travel mug. Perfect for all your favorite liquids and hot lava temperatures.