The 300 Hour Beef Wellington
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- Опубліковано 23 вер 2023
- You can get some of my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link: madein.cc/0923-joshua
I think this is one of the most intense Wellington in existence.
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Recipe: www.joshuaweissman.com/post/t... - Навчання та стиль
Wow! Let’s watch Josh make this ridiculously long thing!
thats what she said
Thank you :)
That Fermentation song had me crying 😂
@@JoshuaWeissmannot gunna lie i just come here because i like watching you cook
Ive wanted to make your recipes before but i could never get everything because im poor 😢
@@michaelwesten4624🙃
Since we are counting fridge time… I have 10,214 hour mustard in my fridge.
😂
Say swear
I love how he is so calm and precise about how we can make this, like any of us is gonna make a 300 hour Beef Wellington
you can…you just need to take a week off of work
He's not expecting anyone to make the whole thing lol. He said he's showing all that so people can take techniques or parts of the recipe if they want.
Someone's probably gonna be insane enough to make this though
Josh doesn't expect anyone to repeat this, it's just that it feels like the moment he relaxes and glosses over a detail the commenters will want him dead, that's just how the internet is and he knows that well.
I mean people complain when he glosses over details in his vids and now that he explains everything people still complain smh
I would consider it actually
I really want to see Joshua start a series like "Microwaved, but better" because we've all been there where we've wanted food right away when it's convenient, so why don't we look at all the methods out there for making food we can cook in a microwave or just add boiled water too but it doesn't suck? It would be really nice if more youtubers took on this challenge. I think prep time is potentially an irrelevant factor, I want to be able to make something I can put in the fridge or even store long term that takes seconds to heat up. Bonus points if you go head to head with supermarket food.
meal prep. quit being lazy and take pride in your cooking.
@@LucolanYT i like adam ragusea. dude keeps it real and doesn’t get pretentious.
@@BanchoBenny Thanks for the suggestion, I subbed. I don't mind that Joshua has steered towards entertainment, but I do miss seeing more recipes I could actually manage after a workday.
@@LucolanYTcheck out Brian Lagerstrom if you haven't.
@@BanchoBenny no. I have other things I would prefer to do with my time; I want the most optimal ratio of time to benefit, because there are always seriously diminishing returns.
Watching josh cook while eating makes the meal more delicious
Absolutely my man
Can confirm, just had the best Crunchwrap Supreme ever while watching this.
nah wrd bro 😂
Man I don’t think enough people talk about his kitchen
if he talked about it more or made a full length video talking about his kitchen and walking us trough it or maybe as he introduces us to the different parts of the kitchen he shows us how he uses those parts of the kitchen then more people would talk about it
Eh, he threw a bunch of money at it and got some fancy shit. What do you expect people to do? Gush over how much money he spent? Who cares?
After coming back from the recent Uncle Roger video, I could not disagree more. They keep talking about the kitchen 😂
the dick riding is crazy
Who cares, its just an expensive kitchen
Josh kills me with the voice of the complaints from viewers for not having the tools for cooking 😂😂
We need Gordon Ramsay to react to this
I make Gordon’s Wellington that he featured on the F*Word. Its always a show stopper. One thing I remember Gordon saying - “The Puff, just buy it”
I’m so stoked that Made In is sponsoring you because I freaking love these pots and pans. They make a massive difference from normal cheap pans, even on my cheap electric coil apartment cook top. Been using them for about a year now and I do not regret them in the slightest.
"Mom can we have dinner?"
"No sweetie, we need to wait almost 2 weeks"
Just for anyone who does make their own puff pastry for the first time: keep it in the wax paper when you pound the butter out. It makes it easier to store in the fridge.
Also just for anyone making their own puff pastry: It's not worth it.
It's a massive waste of time.
Puff pastry you buy from you local grocery store freezer section will be far more consistent, much higher quality than home-made, and very cheap.
There are only 2 types of people that make puff pastry from scratch: Professional Patissiers trained in france... and idiots.
@@ori-yorudan I think that idea comes at least in part from the fact that people largely overcomplicate puff pastry... at the end of the day making a quick puff pastry takes about 20 minutes of active time and it's miles better than anything you can buy at a store if you get very good quality butter(that really is what makes a difference in my experience)
Phrasing
@@k_meleon It takes two hours or so, but most of it is 'hurry up and wait'.
@@u_DrunkSailor Thanks
I've been watching this channel for years, and while 90% of this stuff i'll never make, I learn a lot of things that I can apply to the things I DO cook to make them better. like which cuts of meat are better for this, or that. how I should be cooking certain things. This and many other channels are fantastic for someone who wants to learn how to cook.
He really breaks down alot of things, never leaves anything out, so that we can learn not only how to make it, but why he does certain things to then dish or ingredient and what it does.
I just finished culinary school which took 2 years, Josh summarized everything that i learnt from it in 13 mins. WHERE TF WAS THIS 2 YEARS AGO JOSHHHHHHHH!!!!!
I wanna see the crew come in and try whats remaining after you've tried and had your shpeal. It would be good to see more reactions I think! But incredible work as usual josh
Then we'd have to listen to 700 of those *chomp* sounds as they taste it and our ears will bleed
The crepe addition made it interesting. You can definitely make it more savory by adding paprika or peppercorns. This is making me want to experiment with the original recipe now. Just as long as Gordon doesn’t call me a donut for steering away from the traditional recipe. (Note: Gordon’s recipe did not include a crepe layer and I was basing it off of his recipe not a traditional recipe but I think the addition layer of crepe might be unnecessary since other pastries are used.)
experimenting is what cooking is all about.
Addition? You put crepes in beef wellington.
Donuts are delicious
Crepe is traditional
Crêpes are used in every wellington?
Just wanted to let you know I've been watching your videos for years and I finally pulled the trigger on ordering your cookbook yesterday and I'm SO FRIGGIN' PUMPED for it to show up today!!
I always find something you do that I can add to my kitchen repertoire ❤. Great video
this guy takes dishes to the extreme, i love it
I like this series. It's not only about how long you can take to make it, but how complex the many components of it can be
The funny thing of fermentation: It's scary when you haven't done it. But if you just follow 2-3 really SIMPLE rules (2% Salt, always everything under fluid, USE CLEAN CONTAINERS) it's so easy and so few work.
I do my own sauerkraut, fermented red cabbage and kimchi and to be honest it is so easy and tastes so much better than the store bought stuff.
💯. I make a fermented yogurt sauce for pasta that I can just slap on my plate straight from the bridge to have the easiest meal prep imaginable.
My mum, grandma and aunts have been making fermented vegetables their entire lives (over 80 years) and they didn’t even know it has to be 2% salt to water! My grandma learned from her grandma etc etc. They just do it by eye and experience. We’re all still alive and their fermented stuff tastes so good so I guess we’ve been lucky! 😂
@jujutrini8412 2% to total weight, even. At least for lacto-ferments. Honestly, given how little incidents there are around lacto-fermenting, there's probably a bit of buffer, but 2% by weight (water + produce) is the standard. From there, it's off to the races for lacto ferments.
@@dvklaveren Thank you.
Can we all take a moment to appreciate all the work papa puts into these recipes?🎉🎉🎉🎉🎉🎉
NPC comment
"Can we just take a moment to-" SHUT THE F*CK UP NOBODY CARES ABOUT YOUR LIKE-BAIT COMMENT
cuck
No
Josh, I'll never do that whole thing lol but I'm definitely going to try some of the components. There's a lot to learn in this video! Thank you so much for all the amazing content! 🙏❤️
This looks amazing! Have you ever considered making a cookbook of recipes like this, where they are all long term projects?
Editing on this is next-level. 'grats on a great one Josh & team
I'm surprised you didn't make your own prosciutto :p for real though, the crepes look very interesting, I'm curious to see what a sourdough starter would do to a buckwheat galette, also fermenting mushrooms is a big brain move that I wanna try
Gordon Ramsay needs to taste this Welly Welly goodness button ⬇
I genuinely love these videos sm ,most of my other cooking ytbers stopped making actual cooking content :') Josh slays
It's heartwarming that B-Roll no longer needs any intro
i love how he does this all step by step, like any of us would make this ridiculously long thing!
I actually want to, but I have to figure out how to dry age... also need to buy supplies to be able to make it. One day xD
I like how he's describing this like we're going to recreate it 😂
hes doing it so we can follow along better and really understand what is happening because not all people know
@@_j0rd4n_ he's describing it as if people are gonna follow along 💀💀💀💀
Fr though, but it’s fun to watch 😂
Imagine spending 300 hours on something just to hear Gordon Ramsey yell “ITS BURNT WHERES THE LAMB SAUCE”
Your new kitchen looks incredible
"I love Gordon Ramsay"
Joshua should collab with the unknown chef and give him some spotlight
Definitely gonna take home the puff pastry and the Duxelle! Thanks papa!🫡🫡🫡🫡👍👍👍🔥🔥🔥
You are a very funny man, your videos are so entertaining, so much energy and so much effort, many many thanks from Western Australia
I love the way you cook and look delicious 😋
Gordon is gonna love this Papa Josh. 🎉😮
NPC comment
@@repticare101 No. why do you assume that!
@@ThunderHunter2019 NPC-enabled reply
@@repticare101 Your kind of a Terrible person you know?
Love the new kitchen!!
Remember how his vids started with camera peeking from a kitchen cabinet
I’m first papa
your videos are going south. I used to enjoy your videos, now they are too far from reality. Just some feedback from a viewer, all the best man.
The fermented mustard and mushrooms is definitely things you want to do, fermented mushrooms and their liquor are really good in a lot of dishes, and homemade mustard of any type is amazing.
Would love to see more of these no fuss weekday recipes, ayyyy!
Claim your “here within an hour” ticket right here🏆
Wondering if Josh will ever put out good cooking content again instead of weird pointless content because he has to pay for an unnecessary studio
Thank you Josh for posting this video today!
Have mercy, this was nuts! Thanks for sharing!
I've done that puff pastry before. When I was in culinary school during COVID. It was honestly the only way to do it in a home kitchen doing it by hand.
I pre-ordered your autographed cookbook! Hope I won't regret it
Looking forward to that second book Lil Papa. Pre ordered it the day it was announced.wish I had held out and got a signed copy, but knowing I've supported you makes me happy. Big Daddy Loves ya Lil Papa.
I don't know of much from that recipe that I'd use in other applications. (but it's always fun watching Josh cook) However, I'm definitely going to look into fermentation more and will be trying out that mustard!
Honestly the mustard is one of the best parts of this video. Very cool approach to making it oneself.
this was a great video and i can’t wait to try some of these things, thanks!
Love the honesty
Yes Josh I will totally make this at home
One of these days Josh will reveal he has been herding/raising cattle and growing a wheat field just so he can make a multi-year burger.
Another chef proving the only reason you'd ever make puff pastry at home is for the flex.
Rolling the butter inside the waxpaper is pretty cool. Never thought about this. ♥
Thanks for inspiring me to cook again:)
As a Joshua I would like to say that you, a Joshua makes some very Joshua-ey content I’ve seen
Josh out here mocking me every day by having the kitchen of my dreams.
I will have to just live vicariously through his videos.
the quality on this video was awesome
Your kitchen now is a dream 🔥
amazing cooking!
in 10 years we will se some "10 years beef" video where joshua starts by raising his own cow with special nutriens for best taste
Can't wait to try your puff pastry recipy on croissants, on brining shrooms on shrooms ketchup !
Thanks a lot for all the tips
Love my Made In cookware 🤘
i can for sure say, i will never ever cook this.
but it looks amazing and i apperitiate josh his dedication
I WANNA SEE JOSH MAKE SOUL FOOOOD!! Who else agreeees? Fried chicken, baked Mac and cheese, greens, yams, cornbread.. etc! Just SOUL FOOD!
Appreciate the honesty 😂
Those green crepes looked pretty cool though. Might try those together with the fermented duxelles!
Give us a kitchen tour!
I appreciate the honesty, that it's not that much better than it's worth an extra two whole weeks and all that effort. 'regular' wellington is already amazing and time consuming!
Love this! I love beef Wellington and yes, it’s time consuming but well worth it in my humble opinion.. also very mesmerised by your luscious locks in this video 😂
The short rib sounds phenomenal. Poppa!
The fermentation song was a banger!
Ive been waiting for long that you Make a beef Willngton, you doing very Amazing joshua W. Keep going ❤
“Wow, that looks fun to make and very tasty!”
He said while snacking on ruffles
I really love this concept, I use the fermented tomato sauce from the pizza video I think I'll try to use something from this one
For the salt brine, it's important that you weigh both the water and whatever you're brining. It doesn't really help if you, say, vacuum seal your mushrooms in a minimal brine solution if the brine doesn't account for the weight of the mushrooms. So weigh both.
2% is the minimum by total weight.
You are looking for a certain salt content in the solution itself, so adding in the weight of whatever you are fermenting would increase the salt you add and you may end up with too salty of a brine for a perfect ferment.
That's not how brining works. A 2% salt brine is 2% salt and 98% water. It doesn't matter what you put in it, whether it be one mushroom or a brick.
it does help, in fact its the way to do it properly, you are oversalting all your brines
Guys, yall are undersalting your brines.
The solution will dilute with the water content that is drawn out of what you're fermenting. You can't estimate by how much if you don't know how much stuff you're putting in and are doing it by eye. 2% is the minimum by total weight, so if you're adding a 2% water only brine to what you're fermenting, the ferment is below the minimum by total weight, which means the osmotic pressure is too low to prevent issues. In Josh' case, it's become a 1% ferment.
If you're doing it by water, the accepted minimum is 4%, but if you're doing it accurately with both weights, the minimum is 2%. A 2% water only brine is not enough, because that gets you a 1% salt content by weight or even lower if you pack the produce tighter. That's unsafe.
You can use other osmotic to get different osmotic pressures that reduce the salty taste if 2% by total weight is too salty for you, but that is a pretty advanced thing.
@@set4 OK, so if I vacuum seal 1 kg of mushrooms with 100ml of 2% brine, that's enough, is what you're saying? That's not how concentrations work.
am i the only one who noticed this man has a marbel rolling pin he really is the king of marbel
I know you complimented the short rib you wrapped it with, but I would hazard a guess that the biggest difference came from the dry aged beef and the fermented sauce.
Also please, could you do the ingredients in the opposite order next time?
Like: Day 1, put this beef in a dry ager. Day 10 start this sauce that is going to ferment. Pretty much a sort of countdown to making the final product. I think that would give a greater sense of the time taken to make it the way you did.
I love all papas vids❤
I love that Josh names his food items dumb names like the dough named "Piss". That's my exact sense of humour and the fact that someone as dumb as me can accomplish things in life is motivational
Uncle Josh back with another multi 100 hour food recipe
This was classic Joshua craziness. Great stuff, miss the b-roll
Oh boy i'm still preparing to make my first wellington then watch this.
I love how the rosemary leaves reminds me of the eyes of pineapple🍍😁
Petition for a new series “but longer”
I will almost certainly never embark on this Wellington journey personally, however I did take away the neat spinach crepe and am interested in fermentation a lot more now that I see a lot of it just comes down to simple math and exact measurements. Great vid Papa
That fermented mustard looks interesting. Might try it
Holy crap that looks freaking awesome 😮
I might be a little outdated on your videos, but your new kitchen is amazingly beautiful!
I appreciate the honesty at the end. Guessing you'll keep adding the short ribs in the future?
I might not make this but I am happy to see some fermentation action again, been way too long.
a new series idea: 'BUT WHY?'
Of all the things I'll never make from this channel, this is number one! lol
Josh what would you recommend to replace the duxelle ? I have an allergy to mushrooms
I like the length of this video 🤌
I made a wellington earlier in the year to use up some old short crust pasty I (sort of) turned into puff pasty. Good but so much trouble I can't imagine doing it again, and that was just for a tiny fillet of beef. Worth trying once though.
man compressed 700 hours in 13 min vid👍👍👍👍