Hey guys, I've gotten a few comments about using other types of meats like pork or chicken. I love y'alls creativity, but please please please do not try and adapt this recipe at all. I'm usually fine with peoples adaptations to a recipe of mine, but this is a food safety issue if you change the meat here. This method is specifically for a duck breast. Anyway, thank you and I luh you.
hey uhmm joshua? my bad.. i used a chicken breast. what will happen with mine? lol hopefully it will turn out... good, somehow. any idea what will this turn out
I missed the taste of prosciutto since I quit eating pork (as well as beef) so I had to give this recipe a shot. After a long search of the right breast I settled for Pekin at our local Whole Foods, albeit small I figured I'll test it out before I take a plunge into curing a much larger breast... The final results did not disappoint at all! OMG, this bad boy taste just like prosciutto!!! Well, I took it a step further and purchased a wine cooler solely to cure duck breast. I am hooked! Thank you Joshua!
Josh: “Have patience, we live in a fast paced world just listen, slow down” Me: Spamming the skip ten seconds so I can see the beautiful duck Proscuitto
Thank you for being such a motivation for us to become culinary experts in the home kitchen! Keep up the good work. You are making us care more about the food we eat, and making what we previously thought was only available in restraunts accessible for all.
You have a really cool an straightforward approach. I myself have cooked, butchered, Charcuterie. For years. An it’s so much fun, it’s even better to watch you. You make it fun an easy to understand.
Your videos are an art! Joshua your videos are amazing, you pulled me in with your sour dough videos (I learned to make sour dough from your videos, I even have my own starter now) but I am truly addicted to your b-roll shots, it is truly amazing how you manage to put together those shots in such a beautiful way, a real skill. Please continue to amaze and impress. Love your videos, love you.
I'm allergic to pork: I have trouble breathing, vomiting, and get rashes and hives. This is literally perfect! I miss being able to eat pork, especially prosciutto... this will do. Thank you for this recipe!
I just bought a duck breast wondering how to fry it properly for Sundays dinner.. But this is worth a dozen of dinners! Just make it tomorrow ❤ thanks Josh for stunning propositions of any food making. Luv ya
It's a shame that so many let themselves be mind raped by the beliefs of people from thousands of years ago that thought that semen was created in the spine, bushes can talk, and magic horses can fly you across your known world in a night. It's no different than thinking you shouldn't step out of your house with your right foot because your schizophrenic neighbor told you the voices in his head said it'll give you bad luck. 🙄 Get therapy, take your meds, and grow up.
ShojoBakunyu are you really that insecure about being an Atheist that you’d need to use an obscure comment under a duck prosciutto video on the internet to flex your intellectual enlightenment? Lol
I've been meaning to try making this. I bought one from my local butcher that they made, and saved the last 1/3 of it for something like 4 months because it was so good and I didn't want to be out of it because they didn't make any more. Now seeing this video, I'm going to make some next week.
I have the Alpha-Gal allergy that makes me allergic to red meat. You have just improved my life in ways I can barely comprehend. I have missed prosciutto so much...
I personally like using a little sodium nitrite/pink salt when I do this. Yes it can be done without it safely but the pink salt gives you a safety net that I prefer since most of us are doing this outside of highly controlled temperature and humidity conditions. The added bonus is that it has much better, more appetizing color when it comes out. The other thing I have done as well is brush the cheese cloth down with brandy several times during the process. The alcohol helps keep funky stuff from growing while it cures, and it imparts a very nice flavor.
This is basically how we make biltong in south africa, except we use red meat or venison... And we don't use cloth🤔🤔🤔 love what you're doing. Always something exciting to watch🍻
Thanks for this video. I’ve been wanting to make it since culinary school. We made it and on that day I was in another kitchen helping with another project. I will certainly give this a try.
Began this beauty just over two weeks ago and served it up as part of a Christmas charcutterie board today. Was bloody cracker jack. Next time will be a little more adventurous than a simple cracked pepper crust though. Cheers Josh. Merry Christmas
Great video as always, the quality of your content is amazing! I was wondering if you were planning on making a showcase video of your kitchen and equipment in the future maybe? I'd love to know what knives etc. you are using / would recommend!
Thank you so much for this new experience. I have been making this almost every other week during COVID. One additional note I might add is that if you find this to be too salty, add brown sugar to the 24 hour cure. Makes all the difference.
I swore I subscribed before looking up this video to help me because I got my cheesecloth and the duck is ready to come out the salt. Thank you for the many many many things you have taught me. Great Videos! Amazing work! All that Jazz!
Been wanting to cure my own meat for a while now, and after watching this I feel I can have the confidence to actually try it out now. Great video man - really enjoy your content!
@@timdoring8571 I do. Yes, the art style is different and one of a kind after the first few parts, but don't let that scare you off. The first two parts are different from the rest of the anime since they focus on a different power, but it's still a lot of fun. There are many quirky characters, absolute memeable moments, interesting stories and powers, a hefty load of symbolism if you want to look for it, and what I think is fun is that part 1 and 3 together basically tell the story of Bram stoker's Dracula, but with manly men and shiny anime fights. Give it a shot, you won't regret it. Just don't be expecting a psychological anime.
Zwanni Trust me, it’s one of the best one out there. Also every part (season) has it’s own art style. It is really uniqe but in a good way. Also part 1 (the first 9 ep) is kinda slow and it’s actually resembles your generic 80’s shonen but they are a really good starting point of the series. But from episode 10 it’s a GOD tier anime.
Started to watch your videos recently and I can't help but notice that you wear the same apron as I used to wear when I was working in a rôtisserie chicken chain here in Canada. Amazing stuff by the way
I've been loving your videos! They always have great explanations. I just have one question: What can you do with the leftover salt? Do you have to toss it?
This is the perfect recipe for me as my husband doesn't eat pork and I am missing it. More recipes like this really suits people living countries with large Muslim populations.
Made sous vide duck breast for the first time today and thought, hm, this tastes like prosciutto, then remembered this video. I see whatcha did there! 😊 Will be making ❤
Yeah definitely, as long as its spread out and reaches over 120 deg C, as its a fridge cure and store, no nitrate. If it was any recipe involving pink salt I'd be more hesitant as to figuring out the nitrite/nitrate levels over time. Also if you are using aromatics, you probably wouldn't want to reuse it more than a couple of times, as spices oxidise and herbs go bitter after reheating multiple times.
Love your videos but can you please adjust your voice over volumes. The intro is always super loud then once your instructions come they're too soft and the b roll music just comes back up to a blast.
I'm not sure if you knew before making this video, but smoked duck breast is a very popular dish in south-western france, and it's very similar to what you just made. Look up "magret de canard fumé" and you'll find tons f similar recipes that are all amazing!
Oh man this is the video I've been waiting for. I was actually just talking to someone about duck breast prosciutto a few days ago. Talk about giving your subs what they want. Question though..... If I'm not able to hang my duck, can I place it on a rack in the fridge? Will that provide enough air circulation to allow it to dry out? Thank You Sir! You helped me make my first sourdough bread, as well as the best banana bread and sourdough pancakes I've ever had.
Alternately: Remove the skin, freeze it, cure the duck, and when it's ready to eat, thaw out the skin and make crackling out of it so you have varying textures.
Hi, I have been gifted some wild duck breast, Yea Me!! My guys love to hunt/fish :) In the process of cleaning, they removed the skin/fat layer. I'm going to give this a go anyway, even without the fat. Wish me luck!!
“hanging a pork leg in your house probably not the most realistic choice” my grandparents who do this as a way of preserving them in there small “village” in the mountains of china :👁👄👁
How long did they cure it? Did it loose 30% of the weight? I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not. May be my fridge Is too humid?
They do it for a couple of months because they don’t really have fridges but if u do I’d say preserve it for a couple more days but if it starts to smell then your fridge is most likely to humid
Love your videos man! Just to make some constructive criticism, i think your videos could be better If you used less of the montages with the slow motion at the start and end of every vídeo. I Say that because i really want to see the recipes and the result, but the montages give a pretentious vibe to the video and i even cringe a little. Keep up the good work man
Fun fact: in italian, the word prosciutto refers to a cut of the pig (the back thigh, I don't know what it's called in english) and it's so commonly used to reference the cured meat that not many people know it's also the meat cut anymore
That's because you've never had an adult meal. Your probably trying to dress up the cheapest shit you can find to "be just as good as what you see in cooking shows". 😂
@@phoebesmith3935 You consider that aggressive? You must not be that old either. Actually it was delivered much in the same fashion as a Chef would in a kitchen who gives a shit about what they serve. If it offends you, its not my problem, its your own.
@@PostPatriot OR she/he works in an upperclass restaurant that pays a higher salary than what you earn from your cashier job at kfc. Its all about standards. Maybe he/she is a perfectionist. Maybe he/she enjoys creating and serving beautiful dishes. All she said was she uses tweezers to garnish her dish. Seriously, who the fuck lit the fuse to your tampon?
@@katkoala Who lit yours, little bitch? 😂 You are just throwing wood on a fire lit by the previous idiot. 😂😂😂 IT hasn't worked anywhere near a "high end" restaurant. I know this because of life experience. Its easy to spot a poser when you graduated CIA and worked in acclaimed restaurants across Europe. Suprise skank, you'll fit right in with all the other children who think television equals experience.
Hey guys, I've gotten a few comments about using other types of meats like pork or chicken. I love y'alls creativity, but please please please do not try and adapt this recipe at all. I'm usually fine with peoples adaptations to a recipe of mine, but this is a food safety issue if you change the meat here. This method is specifically for a duck breast. Anyway, thank you and I luh you.
hey uhmm joshua? my bad.. i used a chicken breast. what will happen with mine? lol hopefully it will turn out... good, somehow. any idea what will this turn out
@@shawnemerylalfarosuyo5738 think about it man..
Drhumbolt yikes....
@@shawnemerylalfarosuyo5738 I wouldn't eat it if I were you.
@@its_elkku135 thanks bruv aight hahahaa
I missed the taste of prosciutto since I quit eating pork (as well as beef) so I had to give this recipe a shot. After a long search of the right breast I settled for Pekin at our local Whole Foods, albeit small I figured I'll test it out before I take a plunge into curing a much larger breast... The final results did not disappoint at all! OMG, this bad boy taste just like prosciutto!!! Well, I took it a step further and purchased a wine cooler solely to cure duck breast. I am hooked! Thank you Joshua!
Josh:
“Have patience, we live in a fast paced world just listen, slow down”
Me:
Spamming the skip ten seconds so I can see the beautiful duck Proscuitto
Thomas Garcia Daaammmnnnn, no replies?
@@justtheletterV274 well yes, but no
@@justtheletterV274 maybe?
Whenever Josh says it’s easy, you know it’s either gonna involve really really expensive ingredients/equipments, or a fat 6 weeks to make
Thank you for being such a motivation for us to become culinary experts in the home kitchen! Keep up the good work. You are making us care more about the food we eat, and making what we previously thought was only available in restraunts accessible for all.
You have a really cool an straightforward approach. I myself have cooked, butchered, Charcuterie. For years. An it’s so much fun, it’s even better to watch you. You make it fun an easy to understand.
Your videos are an art! Joshua your videos are amazing, you pulled me in with your sour dough videos (I learned to make sour dough from your videos, I even have my own starter now) but I am truly addicted to your b-roll shots, it is truly amazing how you manage to put together those shots in such a beautiful way, a real skill. Please continue to amaze and impress. Love your videos, love you.
"Hanging a pork leg in your own home...probably not the most realistic choice."
Translation: Joshua is building a curing room for doing exactly this.
*laughs in spanish*
@@SoEepyy ja ja ja
I'm allergic to pork: I have trouble breathing, vomiting, and get rashes and hives. This is literally perfect! I miss being able to eat pork, especially prosciutto... this will do. Thank you for this recipe!
I feel that this channel fits perfectly for my need of homemade fancy food
I just bought a duck breast wondering how to fry it properly for Sundays dinner.. But this is worth a dozen of dinners! Just make it tomorrow ❤ thanks Josh for stunning propositions of any food making. Luv ya
3:51 Look! It's Prosciutto hanging with Doppio!
Nice to find another chad jojo viewer on a cooking video
for you, an alternative to real prosciutto.
for muslims, an unlocked food.
yeah cos before this video they never EVER thought about drying things other then pork ... like Bressaola, pastrami, basterma ...
Same for Jews lol
I love this comment 😂😂💔 unlocked food!!
It's a shame that so many let themselves be mind raped by the beliefs of people from thousands of years ago that thought that semen was created in the spine, bushes can talk, and magic horses can fly you across your known world in a night. It's no different than thinking you shouldn't step out of your house with your right foot because your schizophrenic neighbor told you the voices in his head said it'll give you bad luck. 🙄 Get therapy, take your meds, and grow up.
ShojoBakunyu are you really that insecure about being an Atheist that you’d need to use an obscure comment under a duck prosciutto video on the internet to flex your intellectual enlightenment?
Lol
I've been meaning to try making this. I bought one from my local butcher that they made, and saved the last 1/3 of it for something like 4 months because it was so good and I didn't want to be out of it because they didn't make any more. Now seeing this video, I'm going to make some next week.
So....guess who's adding this to the beef Wellington recipe you posted awhile back...
Uhhhhhhhhhhhhhh, not you?
So, a year later... how was it?
Me
You could also use his puff pastry recipe as well
@@reneebear3641 delicious
Every time I want to cook / bake something I Check your channel first. This recipe is DEFINATELY happening in my house soon! Love your stuff!!
This looks nothing like an Italian Gangster
But it looks old
『B E A C H B O Y』
A N I K I
ARRIVEDERCI
*P E S C I*
I have the Alpha-Gal allergy that makes me allergic to red meat. You have just improved my life in ways I can barely comprehend. I have missed prosciutto so much...
".. And 3 juniper berries" - continues to add 4 berries
Actually 5, one rolls down hiding behind the side of the pot.
Thomas Stribley Why am I like this?
scandelous
Booo
I guarantee you that you're going to hit million this year
our boi its now at 3.5m :')
I personally like using a little sodium nitrite/pink salt when I do this. Yes it can be done without it safely but the pink salt gives you a safety net that I prefer since most of us are doing this outside of highly controlled temperature and humidity conditions. The added bonus is that it has much better, more appetizing color when it comes out. The other thing I have done as well is brush the cheese cloth down with brandy several times during the process. The alcohol helps keep funky stuff from growing while it cures, and it imparts a very nice flavor.
I really enjoy that you've started making your b-roll clips a little longer, makes such a difference!
People were asking for it so I was hoping people would be happy with that change. Thank you! :)
Hey Josh! Absolutely love your videos! Very inspiring, keep up the awesome work!
This is basically how we make biltong in south africa, except we use red meat or venison... And we don't use cloth🤔🤔🤔 love what you're doing. Always something exciting to watch🍻
Thanks for this video. I’ve been wanting to make it since culinary school. We made it and on that day I was in another kitchen helping with another project. I will certainly give this a try.
My french grand-father used to make this all the time. Never made it on my own. Now is the time! Thanks for the recipe!
This is amazing. You’ve opened my horizons to halaal prosciutto. Amazing brother.
Same 🙏🏽
I made this and it’s amazing. Thank you for sharing the recipe. No need (imo) to modify at all
I don't eat pork so thank you for this!
I've never had prosciutto. Would love to try this!!
Mind if I ask why? I don't either but that's cause I live in a Muslim majority country so we don't import or farm pork. Sorry if I'm being intrusive.
@@s-boy4613 sure! I follow the biblical laws. They prohibit the consumption of pork🙂
@@s-boy4613 pork is so bad for you anyways, you aren't missing out!
Megan Enriquez i don’t think so
@@megane617 interesting most christians ik eat pork but some dont. Does it actually say no to pork??
Josh, u should give us a tour in ure fridge what do u constantly stock / a must have. And in ure kitchen pantry.
you rock. did i say you rock? because you rock. as i said before, i'm gonna be here to congratulate you when you reach a million subscribers. see ya
Thank you for making this. I can't eat pork so I've never eaten Picutto. This is a good alternative so I can finally try it
Huge strides for home chefs. Love you man!
Just tried my duck prosciutto after drying for two weeks and it's pretty good. Keep up the awesome content.
I made this and finally cut into it today. It was amazing!
Began this beauty just over two weeks ago and served it up as part of a Christmas charcutterie board today. Was bloody cracker jack. Next time will be a little more adventurous than a simple cracked pepper crust though. Cheers Josh. Merry Christmas
Wooo I would love to try it, I'm a big prosciutto lover.
Much love from Italy ❤️ keep killing it
You're killing me Joshua, I just used all my duck to make gumbo :(
Benjamin Winnett bro 😂😂
Are you flexing on us
@@merlinmendoza5177 I guess when you put it that way...
Benjamin Winnett I respect the gumbo flex
Benjamin Winnett what is gumbo
Great video as always, the quality of your content is amazing!
I was wondering if you were planning on making a showcase video of your kitchen and equipment in the future maybe? I'd love to know what knives etc. you are using / would recommend!
i read it
Thank You very much Chef for share that Recipe. I am a Pastry Chef myself and I like to learn something useful every day.
im grateful i got to see this before i was dead.....
Good one, I was looking through comment for these
You did you manage to sneak a jojo reference in this?
Your channel is the first ive seen that ive been constantly interested in the content
Great vids bud. Keep me coming plz. I’ve already tried a few of your recipes/techniques and all turned out amazing! Cheers
Thank you so much for this new experience. I have been making this almost every other week during COVID. One additional note I might add is that if you find this to be too salty, add brown sugar to the 24 hour cure. Makes all the difference.
This is a very popular French way of "cooking" duck. It is usually smoked and put in salads. It is cut thicker than that though.
I imagine smoking it after this cure would be absolutely intoxicating.
@@JoshuaWeissman know this is an old thread but what would you recommend for a smoke temp for this?!
Oh josh thank you there's no prosscuito in my country and i wanted to make tortellini so bad thank you so much😊
I believe it goes well with fish and best eaten on a moving train when you are in Italy.
But yeah, I know that feels kinda old.
Fish wtf is wrong with you?
Hehehehehe
I get it
I get the JoJo reference...
That's a jojo reference isn't it
I swore I subscribed before looking up this video to help me because I got my cheesecloth and the duck is ready to come out the salt.
Thank you for the many many many things you have taught me.
Great Videos!
Amazing work!
All that Jazz!
2:32 my breast should be completely encased in salt? What the hell have I been buying bras for then?
i dunno if its because i am uncultured but i swear to god ive never heard of a decent amount of the yummies he makes
Love your vids man!! Keep it up!!! Even if the algorithm makes things difficult!!
Been wanting to cure my own meat for a while now, and after watching this I feel I can have the confidence to actually try it out now. Great video man - really enjoy your content!
You magnificent human being. Thanks for showing me this.
It was blurred out in the background but I saw the bottle of amazing brew from the oldest brewery in the world. Wunderbar!!
This is amazing... I’m wondering if you can make a duck Terrine for us. That will be fantastic. Thank you
This is great for people who can't eat pork, awesome video man!!!
May I say, “Wow...just wow!!” Thinking of little ducky lardons is making me so very hungry-where’s that recipe for duck prosciutto carbonara?
Well I just got my first hunting buddy this year (black lab), and I do love Prosciutto! Definitely gonna try this.
THE GRATEFUL DEAD
No but siriously guys.....no Jojo refernces yet
I don't know if JoJo fans are often into cooking. But I wonder how well this would go with fish *eyebrow wiggle*
Tsukote Amie I see what you did there
Would you guys recommend me to watch jojos? I heard it was a good anime, but it seems to have a very particular art style
@@timdoring8571 I do. Yes, the art style is different and one of a kind after the first few parts, but don't let that scare you off. The first two parts are different from the rest of the anime since they focus on a different power, but it's still a lot of fun. There are many quirky characters, absolute memeable moments, interesting stories and powers, a hefty load of symbolism if you want to look for it, and what I think is fun is that part 1 and 3 together basically tell the story of Bram stoker's Dracula, but with manly men and shiny anime fights.
Give it a shot, you won't regret it. Just don't be expecting a psychological anime.
Zwanni Trust me, it’s one of the best one out there. Also every part (season) has it’s own art style. It is really uniqe but in a good way. Also part 1 (the first 9 ep) is kinda slow and it’s actually resembles your generic 80’s shonen but they are a really good starting point of the series. But from episode 10 it’s a GOD tier anime.
Started to watch your videos recently and I can't help but notice that you wear the same apron as I used to wear when I was working in a rôtisserie chicken chain here in Canada.
Amazing stuff by the way
Shout out to that Swiss chalet thooooo
I've been loving your videos! They always have great explanations. I just have one question: What can you do with the leftover salt? Do you have to toss it?
You can use it to scrub stuff, or save for winter if you get ice, and use on your sidewalk. Don't eat or cook with it.
This is the perfect recipe for me as my husband doesn't eat pork and I am missing it. More recipes like this really suits people living countries with large Muslim populations.
Gonna harvest some ducks this weekend. Maybe its prosciutto time
Made sous vide duck breast for the first time today and thought, hm, this tastes like prosciutto, then remembered this video. I see whatcha did there! 😊 Will be making ❤
FINALLY, SOMETHING HALAL IN THE INTERNET :)
BLESS YOU, GREAT SIR
that would really depend on getting Kosher duck
@@Rostol I'm from Indonesia, finding halal food is easy peasy. In fact you won't find pork in our supermarkets
your the best , i tried a'lot of your recipes, very good
instructions unclear, cured my B roll memory card and it broke
your videos took me to a new level of cooking!!
Thanks for that!
Never clicked on a video so fast.
Love it mate! Easy and straight forward recipe. Hats of to You.
Could you possibly reuse the salt by drying it in the oven afterwards? Maybe at >100° C to sterilize it?
Curious about this as well
Yeah definitely, as long as its spread out and reaches over 120 deg C, as its a fridge cure and store, no nitrate. If it was any recipe involving pink salt I'd be more hesitant as to figuring out the nitrite/nitrate levels over time. Also if you are using aromatics, you probably wouldn't want to reuse it more than a couple of times, as spices oxidise and herbs go bitter after reheating multiple times.
In Italy we use it thinly sliced on top of a good old fettuccine e porcini mushrooms, makes it so warm and delicious
Love your videos but can you please adjust your voice over volumes. The intro is always super loud then once your instructions come they're too soft and the b roll music just comes back up to a blast.
yeah you should do something about that. your videos are amazing and i love to watch them but sound volume is an issue.
I agree. It's pretty damn brutal.
I'm not sure if you knew before making this video, but smoked duck breast is a very popular dish in south-western france, and it's very similar to what you just made. Look up "magret de canard fumé" and you'll find tons f similar recipes that are all amazing!
for a seccond i thought you said "but can we make prosciutto out of a beagle" and I was like um what
Oh man this is the video I've been waiting for. I was actually just talking to someone about duck breast prosciutto a few days ago. Talk about giving your subs what they want. Question though..... If I'm not able to hang my duck, can I place it on a rack in the fridge? Will that provide enough air circulation to allow it to dry out? Thank You Sir! You helped me make my first sourdough bread, as well as the best banana bread and sourdough pancakes I've ever had.
And it's kosher/halal! can't wait to try it
finally somebody really point out this. and finally im relieved that it has halal substitute with "proper taste"
you're absolutely the best josh
Alternately:
Remove the skin, freeze it, cure the duck, and when it's ready to eat, thaw out the skin and make crackling out of it so you have varying textures.
I noticed a bottle of Weihenstephaner (German wheat beer) in the fridge door what a great combination that would be with the duck 😋😋👍
0:00
I thought it’s gonna be “Hey Vsauce Michael here!”
Hi, I have been gifted some wild duck breast, Yea Me!! My guys love to hunt/fish :) In the process of cleaning, they removed the skin/fat layer. I'm going to give this a go anyway, even without the fat. Wish me luck!!
After watching this video I feel like yelling Grateful Dead and rapidly aging a train full of innocent passengers.
Thanks so much can’t wait to make this my boyfriend doesn’t eat pork but loves beef Wellington so this will be perfect!!!
You should make a video of the b roll from every video😮
I might explode
I'm honestly curious on how you organise the fridge. Looks NEAT!!!
Something about listening to you say "sometimes it's good to slow down" on 2x speed gave some true experiential dissonance.
Thumbs up when I saw the juniper berries lol! I have a huge container of them and don't know what to do with them :). Also, the recipe looks delicious
“hanging a pork leg in your house probably not the most realistic choice”
my grandparents who do this as a way of preserving them in there small “village” in the mountains of china :👁👄👁
How long did they cure it? Did it loose 30% of the weight? I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not. May be my fridge Is too humid?
@@Lulovna they cure it for a couple months but then afterwards they hang and preserve it
They do it for a couple of months because they don’t really have fridges but if u do I’d say preserve it for a couple more days but if it starts to smell then your fridge is most likely to humid
Love your content man, I really dig the chill vibe
“Will last three weeks in the fridge”... won’t last ten fkn minutes after I unwrap it.
This channel is so close to perfection
Love your videos man! Just to make some constructive criticism, i think your videos could be better If you used less of the montages with the slow motion at the start and end of every vídeo. I Say that because i really want to see the recipes and the result, but the montages give a pretentious vibe to the video and i even cringe a little. Keep up the good work man
This looks stupidly great!!!! Keep up the amazing work...
Italians are crying internally because of this video
Fun fact: in italian, the word prosciutto refers to a cut of the pig (the back thigh, I don't know what it's called in english) and it's so commonly used to reference the cured meat that not many people know it's also the meat cut anymore
I always use tweezers to garnish my dishes GAWDDDDDDD
That's because you've never had an adult meal. Your probably trying to dress up the cheapest shit you can find to "be just as good as what you see in cooking shows". 😂
@@PostPatriot Wow, that was... Needlessly aggressive.
@@phoebesmith3935 You consider that aggressive? You must not be that old either. Actually it was delivered much in the same fashion as a Chef would in a kitchen who gives a shit about what they serve. If it offends you, its not my problem, its your own.
@@PostPatriot OR she/he works in an upperclass restaurant that pays a higher salary than what you earn from your cashier job at kfc. Its all about standards. Maybe he/she is a perfectionist. Maybe he/she enjoys creating and serving beautiful dishes. All she said was she uses tweezers to garnish her dish. Seriously, who the fuck lit the fuse to your tampon?
@@katkoala Who lit yours, little bitch? 😂 You are just throwing wood on a fire lit by the previous idiot. 😂😂😂
IT hasn't worked anywhere near a "high end" restaurant. I know this because of life experience. Its easy to spot a poser when you graduated CIA and worked in acclaimed restaurants across Europe.
Suprise skank, you'll fit right in with all the other children who think television equals experience.
I absolutely ADORE your videos, they are so freaking good
This guys voice is so soothing
No homo tho
This channel is gold man! Thanks for the recipes