there is a few methods to curing just using salt which is the easiest, then there is weighting the salt presicly and using a vacum pack and then the is using pink salt(curing salt) which is a nitrate base curing
Curious, every other recipe I've used has been a pure salt cure, possibly aromatics but no sugar. This looks awesome. I'm interested to add sugar to the cure. Nice knife skill also.
Marian Burcea: Excuse me? From 5:16 onward it's all about prosciutto. Before that, he showed how to "dismantle" a duck which I consider useful, since where I live two duck breasts come at the same price as a whole duck.
its not prosciutto unless its the leg, simple as that. Could you called a cured meat lonza if you didnt use the loin? Could you call a cured meat coppa if you didnt use the coppa muscle? No. This is simply cured duck breast. Manga cakes throwing around italian terminology into their own uses, pet peeve.
thank u to share with this : )
Thank you for saying WHY you are choosing refrigeration over nitrates. I have heard a lot of other reasons, but never that particular one. Thanks!
Hey mate beautiful dish, what was the sauce?
Is this that necessary to use the curing stuff ?... If not what will happen ?... Vry good presentation ..Pity the sound is a bit uneven... very good
there is a few methods to curing just using salt which is the easiest, then there is weighting the salt presicly and using a vacum pack and then the is using pink salt(curing salt) which is a nitrate base curing
Hi Chef Michael, how long does the breast take to dry 8:36 in the fridge? Thanks in advance, Joerg.
That is close to a pho broth seasoning. hmmm
Curious, every other recipe I've used has been a pure salt cure, possibly aromatics but no sugar. This looks awesome. I'm interested to add sugar to the cure. Nice knife skill also.
Alexander, have you tried it and how was the result? I have also never heard of adding sugar to the cure.
Did you cure it for 3 days or 2? And did you wash off excess salt of just scrape
He said 2 days, jackass!!
🖕 there you go youtube tough guy
I don't know what he did but I wash it off. Once I did what the recipe (not this one) suggested and just brushed it off. It still was way too salty.
BLUMPK1N 3 days .... idiot
It's only about confit and nothing about prosciutto.
Marian Burcea: Excuse me? From 5:16 onward it's all about prosciutto. Before that, he showed how to "dismantle" a duck which I consider useful, since where I live two duck breasts come at the same price as a whole duck.
its not prosciutto unless its the leg, simple as that. Could you called a cured meat lonza if you didnt use the loin? Could you call a cured meat coppa if you didnt use the coppa muscle? No. This is simply cured duck breast. Manga cakes throwing around italian terminology into their own uses, pet peeve.
I am Italian and I officially approve the bastardization usage of the word duck prosciutto.
You must have no idea what prosciutto means then you fake wop