Rare Iberico Bellota Presa - The Best Pork in the World
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- Опубліковано 20 жов 2024
- Spanish acorn-fed black pork. Smooth, juicy, flavorful and (in case somebody cares about it) cardio-healthy since its fatty acids lower the bad cholesterol. I have tried the cut Iberico Bellota "Pluma" cut too, this "Presa" (shoulder eye) is still my favorite cut.
It triggered me when he cut off the crust
Im now 100% convinced aden is trolling us
Yo! That torch man, Wtf? 😆
I completely understand why you eat out as often as you do.
sadly, because I love his videos, I agree. That was so so so bad.. And as bad is he doesnt understand how bad it is and puts it in video. A blow torch on meat on a grill?!?! the simplest of cooking.. meat on a grill.. then a blow torch!? im sorry that is so so sooooo weak
Gorgeous piece of meat and a glass of wine with the bird chirping. Man this is how life should be.
I love cooking and eating Steaks + I love the background natural music of yours where we can hear the voice of Birds chirping. 🥩🌿🍃🐦
I never care if the food turns out bad, the videos are great. I’m not a chef so I can’t tell the difference lol
Great cuts of meat , lovely filming, beautiful location and background, great cooking utensils and gear, but cooking skills? Mmmm debatable 🤣
Beautifull video! As argentinian (where we love to grill with embers or, as we call it, "parilla") I would recommend to use less embers (you can add some later if it is getting extinguished), or at least put the grill a few inches higher. That way, the outer meat doesn't burn so easyly and you can control better how rare or well done you want it.
Joselito isn’t just ibérico de bellota, it’s also one of the best and most expensive brands out there. I think the whole cured leg retails for 600EUR
These videos are always so soothing & always put me in a good mood! 🤗
He was making a crucial mistake: Pouring water instead of wine! Furthermore I don't know if the blowtorch was needed. The meat look quite perfect to me.
He may have been pouring Sake
I am from Spain, the pork cut is from the Joselito brand, from the city of Salamanca.
You make several mistakes when cooking it:
Iberian pork is not made in thick cuts.
You must cook more.
By not letting the meat rest, it loses its juices.
I hope it helps
Lo que Natura no da, Salamanca no lo presta.
Cooked it nicely in my opinion. If he would have cooked it longer, the ends would have been dry as hell. Hard to evenly cook a piece of meat with varying thicknesses on an open air grill. Pink on pork is fine. More preferable. It means you cooked it just long enough to be safe without drying it out. Then he went back in to torch the rare bits in the middle of the deepest part to make it safe. Unless brined, pork that is solid white all the way through is basically shoe leather.
El mejor cerdo ibérico de Joselito
Quizás se podría haber hecho en 3 filetes más finos, es más habitual
Saludos desde España
Bruh please don’t cut into it so early! Juices running all over the place, it needs time to rest.
This guy knows what’s up - and also, using a creme brûlée torch to cook the inside? Amateur move.
People can eat how they want......there is always some guy on here. Maybe that's how he likes to eat his steak.
Malone Mantooth it wasn’t beef steak, it’s pork. I get that taste is subjective, but there are some things which are objectively wrong in terms of how to properly prepare a protein. He undercooked it and then attempted to repair with a small blowtorch. He also cut into the very large chunk of pork right after it was cooked, which caused the juices to run out all over his board instead of staying inside the meat. This meant the end result is dry and undercooked. Not to mention a waste for how expensive a premium cut like that is.
@@caglioso: Some people eat pork, chicken and beef that way. I never would, but that's how some people like it. I myself would have seared both sides then cover and bake it. But to each their own.
Looks to me like they let it rest. The video is cut so it just looks like it was cut into immediately after the grill.
Does anyone know where Aden is from? Germany?
Wait..... That's pork??
Amazing. Looks delicious. I have an outdoor kitchen and you inspire me to make my content better. Thank you and wish you all the best.
ربنا؛ ن١ننم
am I the only one who thinks this guy truly has no idea what he's doing with these cuts?
Aden's backyard is just a whole forest with birds chirping so perfect!
Imagine waking up to that and preparing your own steak.. ahhh.. life so good
The juices are alive! It looks very delicious! ^^
no beer ??
I love your Japanese knife shown in most of your videos. 👍
My god finally
I have been waiting for this day
Aden has became a cook, it’s now come full circle
Honestly...you want to see food challange . I hope you will watch it just a little of your time. I appreciate so much of you watch...follow me guys..
One of the most honest videos I have seen. Appreciation.
Your friend's cooking skills are the best🥰👍
Who all are lying in bed hungry and watching this?
It's Iberico. It's pork. Should be cooked further through but can have some pink. But its not a beef steak so yea, it's different.
if you bring a good vet it will revive it for sure
How do you eat at so many places in the world and still cook your pork raw
It's so beautiful sounding and peaceful
One day we may find out who actually is behind Aden Films - I suggest the name is Blake ? Great presentations esp in Japan videos - just wish in his comments at the end - he includes what the ingredients were in each side dish....intriguing...most I know from my corp travels to Japan before retirement - but a few got me.
I love your use of the cast iron pan and grill grate. I think I will try that, although my soundings aren't nearly as serene. The blow torch was a nice way finish it off. 👍
I have drooling
It's good
So, iberico pork is safe eaten rare? Or is this a don't try at home thing.
Yeah u can but not that pink.
Iberico is to my knowledge the only pork that you can eat rare, which is how it’s traditionally eaten in Spain.
Appropriate Halloween video
No vege, salads, no carbs hhaha what was that
glad to have returned to the cottage series!
Turn it way too much
Nice
I like that grill set up. I would call it a poor mans grill. Easy to setup 20 bucks for the lodge cast iron. Looks like a Steven Raichlen Tuscan bbq grill. Weber rapid fire chimney starter. And a wood cutting board underneath. Sweet setup Less than $120 bucks.
A lot of people in here have never seen a butane torch used in food prep I guess. 🤷♂️
not for meet ffs.
£100 steak. £1 scissors.
Wow
Cool
Why flaming after the meat nearly finish?
Lol 😂
Trying to kill any surviving parasites.
Where in Japan did you get Iberico? I'd love to get my hands on some!
From Spain, only in Spain. And it says Presa Ibérica de Bellota.
@@4ndymcfly obviously the meat is from Spain, I just thought he got it while in Japan since that's where his videos during the time of upload were mainly shot. Importing is a thing after all
You should have rest it before you started cutting into it
What is so bad about this lol, it looks so beautiful haha
🔥🔥
It's fun cooking with Smoke... i think you should have chopped/sliced before Cooking than cooking with gad..
Nice video keep it up....
never ever seen someone use a flame thrower halfway through their meal to heat it up! :P
like there was a reasons to :)
@@petrdemuth4963 and that reason?
Hahahaha
Adens comments section is so hilariously toxic lmao everyone here swears to Christ that they are Wolfgang Puck and are being served 😂 relax and enjoy the meat show, nobody cares if you think he sucks at cooking
Rare...??? really??? Wa... good~!!
Say what you want about his cooking style but the dude always has some nice ass knives. Like butta!
Did he heat it with gas cause it was not good enough?
Could you do a beans on toast video please. Thanks.
Medium Rare Pork?
@Leopold nah, it seems off FOR ME, like, I live in Argentina and here the pork is not that high quality
Undercooked it
Should have cut the meat down the middle and then cooked it so it cooks more evenly
yummy.
The best grill.
Waiting to binge *3 Michelin Stars self proclaimed Chef comment later on.
One can wash and rinse the meat, and cut away ink before placing it on grill. Burnt - yes, raw - yes and served w/o vegetables. As they say, see you in 3 hours.
That meat need more cook..but i like it when him grilled on the fire
If you cook that more than that it will be dry and chewie.
Where can I get this cut of meat in Canada
Нажуя решетку класть с помощью «прицепа»? Она же холодная, не?)) или это режиссерская задумка?))) а, так, круто как всегда! 👌
Антон политехе не учился
Просто привет русскоязычным!
Toooo juicy 🙀
Where can I get this joseleto in Canada Toronto
bro just leave the pork alone , do goat or something.
Tfw you ate so much teppenyaki you think you can cook now
Too rare?? No problem!!
Good
pity the meat, this with blood has become fashionable for no reason
Nope..
And this is exactly why sous vide exist.
This look delicious!!
It Look very Interessting and delicious
Never seen a steak being flipped so much...
Полезное видео
You can't grill.
😂😂😂
Dude you eat like a monster! How much meat was that? Like 700grams or something? Jesus!
It looks very delicious, but I feeling bad for the pan and meat.
Love the channel good graphics calm nature relaxing sounds but the you know the cooking is just an epic fail
Sorry but i don’t believe it tasted that good looked a little tough
look like really tasty
Burnt on the outside, raw on the inside. Just the way my momma cooked it.
Yeah well......
Im very sorry but the torch thing...Im no pro, but I have barbecued for many years now... That was just awful!!. It just ruined your video. If you made that video without that "thing" it was great. So the mean was medium RARE.. if too rare.. put it back in the grill dont USE THAT THING... Im very disappointed. If you tell me it was a joke I will get it ... otherwise... You just an eater.. you dont really have a grasp of what makes a cook. And barbecue is the simplest of forms.. yes there is perfection to be achieved, but what YOU DID... is just butcher.. is sad...
Happy moon festival, happy Barbecue
It would be nice if he cut it half when cooking
Nice place, good tools for BBQ , but this guy needs skill for cooking
if ya gotta blow torch the meat when you cut it, you failed.
It’s pork you moron
Lmaooo
@@jtonneck pork, chicken, steak, lamb.. don't matter raw is raw 🤷🏻♂️
There is no need to flip the meat so many times. And you need to let the meat rest for 15-20 minutes before cutting into it -- too much juice runoff.
He flipped often it's because there's too much heat from the start, otherwise the meat will burned
@@alifnaufal And yet he still undercooked it and had to use the blowtorch. And then he cut the bark off? Use indirect grilling. Clueless cooking.
🤤
wtf did i just watch...
Eating iberico ham like this is a sin.
Well apparantly you missed the part where it says it's the shoulder not the ham...
Besides, don't be a food nazi
@@squirrelknight9768 Every heard of a joke? It still looks really tasty.
@@fn_flashy9101 a joke he? Yea right...
What was the humorous part of the sentence?
SquirrelKnight “Sinfully good”
@@squirrelknight9768 its raw