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Artisan Cook
Приєднався 15 бер 2024
All things cooking, with a deeper emphasis on homemade ingredients. Sausage making, breads, noodles, pickles and chutneys, Thai, Chinese, Italian, BBQ, etc.
Chinese Pork with Hoisin and Black Bean Sauce
Pork Stir fry with two classic sauces: Hoisin, and Black Bean Garlic. Shows how to velvet meat with basic Chinese marinade.
Переглядів: 96
Відео
London Broil: My Favorite Beef!
Переглядів 14721 день тому
London Broil is a great bit of beef that you serve sliced thin, like flank steak. It is very common to find it on sale for $3.77 a pound in my area. This is an outstanding price for beef, let alone an awesome tasting cut like this! Cooking this via "sous vide" is the way to go, you can hold the meat perfectly ready from 30 min to all day long, then finish with a quick 2 minute sear. I show this...
Pad See Ew with Spam. Thai noodles in soy sauce.
Переглядів 11728 днів тому
Extremely popular Thai noodle dish, just after Pad Thai, and my favorite. Fast and easy to make. I used homemade spam as the protein for this, just for fun, but any meat can be used. Recipe 1 c diced meat 3 c wide rice noodles, soaked soft 2 or 3 eggs 2 t dark soy 1 T regular soy sauce like Kikkoman 2 T fish sauce 1 T sugar 1/4 t white pepper 2 cloves garlic Optional, but better IMO: 1/2 c mint...
Great Homemade Pizza, Fantastic dough!
Переглядів 37828 днів тому
This will make two 14 inch pizzas, or a 16" and 12" like I show here, with a thin or regular crust. You can also do two 12 inch deep dish Chicago style crusts. Dough Recipe: 10.5 oz water 20.2 oz AP flour 1/4 c olive oil 1 T fast rise yeast 1 t salt 2 t sugar Sauce: 1 sm can tomato sauce 1/2 sm can tomato paste 1 t sugar 1/t t garlic or Italian herbs as desired
Homemade SPAM! Easy and Better! Also Tocino flavored version!
Переглядів 1,2 тис.Місяць тому
Step by step instructions to easily make homemade spam! With a basic recipe, and then also an example of a Tocino flavored version from the basic recipe. (numbers expressed as a percentage of the total meat, so you can scale recipe or use pounds) RECIPE 1000g pork butt, 28% fat, add as needed 15% ice water, 150 ml or grams 2.5g cure#1 2.5% salt total, of which 2.3g from cure1 and 22.7g kosher. ...
Jimmy Dean Clone Breakfast Sausage, Homemade FAST, EASY!
Переглядів 628Місяць тому
Recipe, clone of Jimmy Dean Regular: 1000g Pork Butt pork fat to 34% -I use 900g shoulder/butt plus 100g butt fat. Can just use a fatty pork shoulder around 25% or more fat, the more fat the juicier texture. Salt 1.7%, 17g Black pepper 0.25%, 2.5g Sage, rubbed or powder 0.15%, 1.5g Thyme, powder 0.12%, 1.2g Nutmeg 0.13%, 1.3g Rep pepper flakes, ground up fine 0.2%, 2g Ginger, powder 0.05%, 0.5g...
Homemade Bacon using the Equilibrium Immersion cure, Easy and Correct!
Переглядів 492Місяць тому
Several ways exist to cure bacon, this one is the easiest for home producers and makes a fantastic bacon! Awesome plastic bags shown, waay better than Ziplock, seals without leaks: First Street Jumbo 2-Gallon... www.amazon.com/dp/B008M1H8HM I am using the fat-cap from a pork shoulder or "pork butt", to get a piece of meat with close to the fat/meat ratio, and the hard fat, as pork belly. Howeve...
Cheese "Smokies", cheesy Smoked Sausage
Переглядів 516Місяць тому
These are a bold flavor similar to Johnsonville Beddar Cheddar or "gas station" cheese hotdogs. Use any casings or natural hog casings. For larger or smaller amounts, just multiply, for example 5 lbs is 2.3 kg, so for 5 lb multiply all ingredients by 2.3, but better to just work in metric ;) Recipe for 1000g, 1kg or 2.2 lb , meat: pork butt, 600g, about 20% fat beef 400g meat should have approx...
Creamy Pasta Carbonara, BETTER than Basic!
Переглядів 127Місяць тому
Shows how to make basic traditional pasta carbonara with just pasta water, but also a richer and more flavorful version with cream. Fast, popular pasta dish. pasta for 3, about 8oz dry -Linguini, Fettuccine, or Spaghetti 1 c pancetta, fatty ham, or thick bacon 3 eggs 1 c cream OR hot pasta water 1 c pecorino cheese, or parmesan 1/2 t black pepper OPTIONAL: -pinch nutmeg -2 T cream cheese -use h...
Great flavors! Chicken-ginger soup, unique, mild, and healthy!
Переглядів 7Місяць тому
Tinola is a simple and fast soup to make, but with a wonderful unique ginger-garlic flavor everyone loves. This is a Filipino dish that is a classic of the cuisine. Recipe: 6-9 chicken thighs, brown in pot 2 L or quarts waree 2t- 4t salt, to taste at end 1T garlic, 5 cloves 3-5" ginger root, sliced 6-9 green onions 3-4 chayote squash, peeled, 1.5" chunks simmer 30-45 min add large handful fresh...
You will love this breakfast, it is now our favorite!
Переглядів 50Місяць тому
You will love this breakfast, it is now our favorite!
The BEST EVER Kung Pao Shrimp! Authentic flavors!
Переглядів 98Місяць тому
The BEST EVER Kung Pao Shrimp! Authentic flavors!
Salmon and Truffle Mac 'N Cheese! Comfort food Elevated!
Переглядів 66Місяць тому
Salmon and Truffle Mac 'N Cheese! Comfort food Elevated!
Carbon Steel Wok in Camp Kitchen: Cheesy Eggs and Ham, no-stick Wipe Clean!
Переглядів 35Місяць тому
Carbon Steel Wok in Camp Kitchen: Cheesy Eggs and Ham, no-stick Wipe Clean!
The Ultimate Pan? Non-Stick in 7 minutes! Season a new 12" Wok!
Переглядів 252Місяць тому
The Ultimate Pan? Non-Stick in 7 minutes! Season a new 12" Wok!
THIS may become your Favorite Sausage! Smoked Colombian Santa Rosano Chorizo
Переглядів 8012 місяці тому
THIS may become your Favorite Sausage! Smoked Colombian Santa Rosano Chorizo
Incredible Flavors! French Onion and Roasted Garlic Soup, with Mushrooms and Truffle oil
Переглядів 2,3 тис.2 місяці тому
Incredible Flavors! French Onion and Roasted Garlic Soup, with Mushrooms and Truffle oil
Easy method! Making Meat Tender in Stir-Fry
Переглядів 982 місяці тому
Easy method! Making Meat Tender in Stir-Fry
Chinese Beef with Onions and Black Pepper
Переглядів 1,8 тис.2 місяці тому
Chinese Beef with Onions and Black Pepper
Two Special Ingredients make this the Greatest Breakfast Slider EVER!
Переглядів 872 місяці тому
Two Special Ingredients make this the Greatest Breakfast Slider EVER!
Venison and Mushrooms, Korean BBQ "Bulgogi" style
Переглядів 462 місяці тому
Venison and Mushrooms, Korean BBQ "Bulgogi" style
Awesome Alfredo Sauce with Cheese Tortellini and Homemade Italian Sausage
Переглядів 1352 місяці тому
Awesome Alfredo Sauce with Cheese Tortellini and Homemade Italian Sausage
Teriyaki Chicken, served "keto" or with Authentic Glaze!
Переглядів 1212 місяці тому
Teriyaki Chicken, served "keto" or with Authentic Glaze!
How to Season a Wok or Carbon Steel Pan to become non-stick
Переглядів 5353 місяці тому
How to Season a Wok or Carbon Steel Pan to become non-stick
Quick Cooked Landjaeger: 1 day instead of 6 weeks!
Переглядів 9963 місяці тому
Quick Cooked Landjaeger: 1 day instead of 6 weeks!
Wow I did not know how much work you did into researching. Great work , love hearing you had a spreadsheet
Thanks so much!
Nice one. I like your turning table … South Africa 🇿🇦
Thanks! Got that at Walmart or Amazon for price of a coffee ;)
@@ArtisanCook … what is it called? It certainly looks like a nifty gadget
Just look for a "lazy susan" on Amazon.
Excellent information, as always. Have you considered using a briner bucket for your bacon?
Yes I have. I am assuming you mean the ones with a submersible lid that goes on to keep meat underwater. I did this before with a 5gal bucket, a plate and weight. I feel the large 2 gal ziplock in a 2gal bucket has numerous advantages. 1. the briner buckets are large, more than I want to fit in a fridge. The 2 gal bag fits inside 2gal bucket, keeps it from splashing or leaking, very compact. 2. The sealed bag keeps splashes down, odors from escaping, meat is always submerged, easy to toss around to reposition meat daily, and NO gas is kept inside brine in solution instead of off-gassing. 3. I like to put enough brine to easily cover all meat without jamming it together which inhibits curing. However, I still want to minimize the brine and not waste space. The bag lets me jostle meat around, cover it all, and still use just 1 or 2 L of brine. Hope that covers my reasoning :) Folks who do more at once may like the briner buckets too.
I love learning new techniques. thanks for sharing!
Thanks for watching!
I've never cooked a pizza from nothing before! But now I definitely want to try! Making a deep dish would be so cool as I remember trying one in Chicago, but it seems so complicated, haha! My father is well versed in baking, so I'll get his help with the dough. Thank you yet again for a great video and inspiration! We dont have many "Chicago-style deep dish" restaurants around here, haha, so we must make our own!
Thx for the comment! Guess what? I made this together with my Son for his birthday! It was easy and super fun, I think you and your Dad will have a good time trying it! This is a very good dough for deep dish, and will give two maybe 12" ones. My son said he wished we had done one. You'll need the whole sauce amount for one deep dish though, as they use a lot of sauce. So either use a larger can of tomato sauce, or cut dough recipe in half and make one. Good luck, post again if you make it, I'd love to see!
@ArtisanCook Thank you for that extra information, I totally forgot how much sauce goes into one of thoes pies, I will definitely remember that now! Also, happy birthday to your son! My birthday was 3 months back, and my father and I also had a similar celebration, but we made a "Duck à l'orange" inspired by Julia child! She was his favorite American cook, and honestly, my birthdays are more about spending time with him and doing what he enjoys. I hope you two had a great time making thoes pizzas, they looked amazing, and I'll definitely try and post a video or picture on my community page when we finish the pizza! Merci pour tout, encore!
👍
What do you do with the rest of the pork Butt after cutting the fat cap off?
Browse around my channel and look at all the other videos of making sausage ;)
thank you sir, short and to the point! You are amazing!
Thx ;)
Great stuff. Tqvm for sharing
You are so welcome!
You directed me here from the curing forums. Thank you ...From your new subscriber!!
Thanks for subbing! I hope this will work for you. Sometimes I just do the dry Equilibrium method, and do all calculations just on meat weight. But I never feel the salt etc gets evenly into meat. So I like to add a bit of water and put it all in a bag, feels like more even distribution. Buckboard bacon is, IMO, even better than belly bacon. You can get good fat, bit still get more meat on a strip. And of course $1.49 a pound for pork butts is better than the $5 I see bellies go for. Feel free to hit me up with questions, and I look forward to you posting some good results on that forum!
@@ArtisanCook I definitely can see myself wanting more of your guidance!
👍
Ive worked on this sausage recipe forever. Thank you, going to give this a shot this weekend!
I hope you like it, it is a great start point! I did tons of versions to arrive here. Read the video description if you haven't, I wrote a ton of info on deriving the recipe that will help you fine tune what you want!
Great idea Dave not bothering with casings for breakfast sausage. Thanks !!
Thanks, I did a review on Farmer John caseless breakfast sausage last week, and got thinking the caseless is so much easier for folks. Which made me decide to post up how I do it. Hope you try it!
WHAT GOOD IS THIS VIDEO WITHOUT THE RECIPE MEASUREMENTS? NO GOOD!!
It is in the description, fully written out. That way you can just reference or print. Pretty much every recipe video on youtube has the recipe written in the description, sounds like you didn't know about this...
Another great video Dave !!
Thanks for watching!
Looks good😊
Thank you 😋
Put the corn tortillas in the micro for a couple sec. Enough so they can get soft and not crack Well .wrapping it around hotdog then fry ...thats how its done ..get a bowl of chilibean, boy.. you got a broke mexican dog ..
Good tip!
A favorite made many times...i double the caraway though.And use colligan casings
I can completely see doing that, I love the caraway flavor. Recently I've also been convinced that an authentic version is also made with garlic. I try to stick with "authentic, official" recipes, because otherwise, food names don't convey agreed upon info, and become just bogus marketing terms. But have seen that both some garlic and paprika are used in Poland sometimes. I want to try that, and will probably double the caraway as you do, to ensure that flavor comes through! Thanks for watching and commenting!
Have done with garlic and fermented for a day as well( like some mennonite)....crazy simple nutmeg and lots of carraway still best for my taste. Thnx 4 the reply..happy sausage making.
;)
Yes...i use 2.5.....these are the simplest and best i of the many i have tried
@@ArtisanCook...i thought same ie garlic...like them without better just 2,5 caraway
Too much grease naaa
You can do it without any fat in an air fryer, my son does it that way, just use a toothpick ;)
Greasy AF dog....
Good one!😳
Thx! Try it out!
Bruh don't play
Ok then! ;)
Worst way to make crispydogs Used to eat the best ones at malthouse But it closed couple of years back😢
Use masa to make a corn dog. It will be like an empanada
Those are good too, just not as fast. Thx for comment!
This is an abomination.
Least greasy Tex mex food
You can do it without any fat in an air fryer, my son does it that way, just use a toothpick ;)
I've been making these for years different but same Mexican hotdog
Yep, just a silly video I know, everyone makes them ;) But my son wanted one, his GF hadn't seen one before, thought I might as well video it ;) Thx for commenting.
Thanks Dave, I've been looking for a good pretzel recipe that doesn't use lye.
Glad you liked it!
Thanks for the video I make pretzels I started a few weeks ago always Looking for different recipe.
You're welcome ;)
Mashallah Tabarkallah thank you for sharing 🎉🎉
You're welcome, thank you for watching ;)
A tip for pouring the oil out of those styles of cans I learned in an auto shop, turn it around/flip it in your hand; make it so the pour spout is at the very top of the pour, like inside your palm if you're over-handing it instead of the bottom of your hand, way less spillage that way.
Great tip! Thanks!
Weird
What's weird?
@@ArtisanCook i never ate or experienced this type of dish in all my 67 years and i live in the heart of these type of creations. Please dont get me wrong. I didnt say it was not good to eat but something new i never tried or probably won't experience in my life.
Gotcha! Thx for watching ;)
Can you eat it without casing it?
Absolutely! In fact... we liked the test patty before smoking it almost as much as the the smoked sausage. My wife liked it fresh as a patty better, actually! Tastes like wonton filling or shu-mai Chinese dumplings.
Way to go Dave! Great Job! Greetings from Colombia.
Hey, thanks! Glad you liked it!
I learned in 1970's and 1980s to use garlic press with back end of knife..on garlic press. Less time sharpening of knives.
THIS IS SO SIMPLE! Great idea, can't believe it didn't occur to me, thanks much, will use this tip!
ah Soupe à l'Oignon Gratinée, mon préféré soupe! Such a well done video, and very informative! Your cooking reminds me of my father, which is quite a feat since we live a whole continent away haha. From the chopping and sharpening to the tip about not burning the butter, you remind me not just of my father, but of professional cooking! Thank you! Merci!
Oh thank you! What a wonderful comparison, Merci!
Garbage oils not fit for human consumption.
Ok
👍👌
Thx ;)
Do you have the amount of each spice for the -5 1/2 # of meat?
Hi, look in the video description, the recipe is there. All items expressed as a % of meat weight, so 1.9% salt dor 1000g meat is 19g salt, etc. You'll have to do some calcs for any odd weights you choose to use. I recommend you do all weights in grams, makes all recipes waaaayyy easier. Do it! ;)
Very much enjoying your content!
Glad you enjoy it!
And curried chicken - my favorite too! I did like and subscribe so I should be entitled to these buggre recipes! I did NOT get the terraki recipe Jim speaks of - may have deleted because I didn't know it was you I am loving your "show" here!!😊
Thx ;) Click on my channel name, ArtisanCook, and browse around the videos, you can see them all there and find them later if desired ;)
Might be the best meat for the money, tender, juicy, flavorful! This is a great recipe with a German flavored gravy and vegetables for pork coppa. See this video for a full description on how to find and get the coppa muscle from a pork shoulder, aka pork butt: ua-cam.com/video/9b1J2-LewfQ/v-deo.htmlsi=8NZcWrQEtoxUZAld
This is a great recipe to use some venison, if you're getting tired of old standbys! Good Korean BBQ flavors, but without going too far, so the venison flavor is still there and folks adverse to heat will enjoy. Korean red pepper is very mild, closer to paprika than cayenne pepper.
Dave, I hope the family didn't have to wait too long letting the pasta get cold! Very nice description for details. Thanks, my Meatgistics friend!
It all came together for timing :) I recorded it showing timing for sauce, 6 min pasta boil, and sausage... pacing and timing is important for cooking. But my family critics said, "Booo! Too long!" So I had to edit it down ;)
Looks delicious!
It is!
Very good tutorial!! That ECA will certainly get that tangy fermentation flavor!! Very well done sir!!
Thanks so much Eric, you've been a great mentor and inspiration, you're the very best-- content, production, knowledge, professionalism, my favorite channel by far! Thx for your kind comment ;)
Thanks for another great video Dave!
Thank YOU for watching, glad you enjoyed!
Good job! So 45% weight loss makes for a shelf stable product? When do you weigh it? After stuffing, then after drying?
I weigh it after stuffing all piled on a tray. Then again after pulling it all from the smoker. For salami, you usually weigh individual chubbs, but a pile of sticks all together. Shelf stability is tricky, you actually need to know the Aw, or Water Available, which is the water that is not chemically bound up and thus is available to pathogens to grow. The FDA uses 0.85 Aw to decide if a food is shelf stable unrefrigerated. The Aw is actually a measurement of the water vapor pressure of the food vs. distilled water, and is expensive to measure--cheapest meter I have found is over $700! As the pH gets lower, which inhibits bacterial growth, the Aw can be higher and still be shelf stable. Most home salami makers use the time tested drying weight loss of 35-40%, along with a pH of 5.3 or below, for a salami to be "done". To be extra sure on my guess with these (I don't have an Aw meter), I went for pH 4.8 and 45% weight loss, which is pretty deep into safe territory. Wouldn't work for salami, but is a good tang and dryness for snack sticks!
The pork tenderloin that I've been making gets to about 45-50% before I clean it up and rebag it to equalize. The flavor is more concentrated than a moist product you can buy but I feel it is safer when left out. I really need to test the pH of this last batch next week before shipping off a sample.
Sounds tasty!
Do you have a link for the Smooth Acid blend, ECA/ELA/trelahose mix? Great video, going to give this a shot.
Sure do, here ya go! This is Walton's, a great meat processing supply store with fantastic customer service. I brought this ELA mix to their attention, and they started carrying it for me, much easier to source now! I use about 2% of meat weight, so 20g acid per 1000g meat. This gives around pH 4.8 I'd guess. I should go measure that... waltons.com/smooth-acid/
@@ArtisanCook Thank you very much! It is ordered. Looking foward to more content!
Hope it works well for you, I like it better than citric acid.
I love cumin, but not for this type sausage - good choice of spices!
Same here!
Looks great!
Thanks!
Another good one Dave. Thanks!
Glad you enjoyed it!
Salt with added salt from cure is around 2%. How would you rate the saltiness of this stick? Good looking sticks.
I thought it was perfect. I boosted the salt up from Marianski's original recipe, which was too bland. Landjager is 2.5-3% salt usually. The 2% total in this os exactly where I want a meat stick. Note that these were also dried to 30-40% moisture loss, which actually makes them saltier by final weight. Thanks for asking!
Shows how to get the classic flavor. I use red beans when I have time to soak and prepare them, but couldn't find any canned at grocery, so used pinto this time--still gives a great flavor.
Nice video. Very well produced and good narration. Looking forward to trying these.
Thank you kindly!