Making videos like this where you focus on readily available alternatives to specialty (for lack of a better word) products is super important. You guys is Good!
Another winner? First winner and a must for my family was the grandma's pot roast! Happy birthday sir! Happy holidays to everyone, big hugs from Greece!
To be honest, I was getting worried they were gonna stop using sous-vide. The first reason I got into Chef Steps is because of sous-vide, and I'm talking about those early days when Joule didn't even exist.
I think that when you open the bag you lose pasteurization because you’re reintroducing it to bacteria. I’d rather immediately open, strain, re-seal, and then pop it back into the bath for a few min to just kill off any new germs on the surface. Then I think you can keep it for loooong. But maybe all the salt cure means it’s preserved and resistant to bacteria?
This is brilliant. I love to de-myth things, (ham is the same part of the pig every time) and surprise myself and others. This does the trick. Nice job chef.
Please clarify if this is a brine, cure or rub? It's highly important to know at what stage the rub becomes the cure that will become the brine. Also is it possible to use molecule astronomy to cook the brine (or cure?) back into a rub which could be further used to repeat and use again but with added flavour. Essentially, is it possible to create a cycle of rubs (brines?) with the 'string theory' to create a molecularly superior Michelin "super rub" that could possibly become a danger to mankind if left unchecked?
That's ingenious how you got the weight of the pork shoulder. I learn something new every day. For anyone who thought that they would never use "absolute value" in life, guess again.
Did a test on this recipe, to the note, and have to say...it came out very ehhh. Butt/shoulders have veins of fat and the cook just sous vide didnt cut it. All I have to say that I would do differently is not to make it, or do test the recipe to see if its what you're looking for well before a dinner [as in this case---xmas coming up]. This is just something I would never serve. We tried it, shrugged it off, as it was cheap enough...and agreed the glaze was the best part. Like with any recipes online, test it out and correct at your will. They clearly didn't do that here. It's not a full cured ham, so the texture was not of ham, but of a loin roast and parts were either too under done or way too fatty.
@@brandonleong3543 yeah, absolutley, the shank/leg that has a longer cure. A cheaper cut is the butt, and can understand the reasoning by trying it as a affordable option. It just theres an unknown factor in using this cut; the density of the internal fat. That seemed to be the huge problem here for me. Started slicing it and greeted with globs of unrendered fat that never reached temperature [very pink]. I picked away at what was edible, which was very little... and just threw it in the trash. I'm not sure that's what anyone wants to serve. I did see on the site that someone hated the "christmasy" flavor of the glaze, when I thought it was the star and made enough of the sweet spice mixture to use in other applications.
I only ever put pink curing salt on a butt once. I thought it tasted too much like ham. Not a bad thing until you planned for pulled pork. I like where your head's at for this one. Buckboard bacon for Christmas Thanks!
Joule is FOR SURE still the best. I work professionally and have worked with upwards of a dozen varieties/brands of immersion circulators out there and...yeah. Jule easily takes the cake.80% of the others just crapped out.
@@andrewerickson2922 Thanks. I use them in the lab, where they are very robust, but they are not the same models they sell to restaurants, so I'm curious if the cost is justified vs the Anovas/Joules etc.
I'm tempted to unsubscribe now that the recipes are hidden in a must-pay-for subscription service. Although I really like Grant, if I MUST pay for information, I prefer the less grandstanding presentation style of America's Test Kitchen.
Yeah, pretty much the same here. I already paid for premium, long time ago, but they stopped adding content soon after. Now, with StudioPass, I have to pay again... a bit tough to swallow
Hi ChefSteps. Been seeing all the tease of Beef Wellington on your Instagram channel. Will there be a video on UA-cam about the Beef Wellington? Long time fan
Yeah, I'm a ChefStep Premium member, I get the feeling they will start to put 90% of their recipe behind the StudioPass, when that day come, I will stop watching them, there is not point any more.
Guy's you increase the hhumble cooking in a piace of art. I get all ready that beautiful machine joule and I create nice and tasteful plates. Ofcourse with your help and ideas.
Out of curiosity, I'd love to see this ham compared to GugaFood's ham (video title "I turned a $5 Ham into a $50 Masterpiece"). Both videos make it easy to make ham at home, and are excellent videos on their own merits.
@@curtpopejoy9884 thanks. There's 1000 videos on ham; this went a different way. I appreciated that. I wish they'd used the word "curing" instead of implying that ham is a process. But I haven't done it yet, so I'll reserve critique until I do.
@@retrofritter7439 Yep that's the issue. I can totally understand that for new subscribers, but not grandfathering in 1st gen supporters (especially those of us who predate Joule) is shitty. This has nothing to do with Grant, who i'm sure is just doing his best here.
@@BoyMeetsMountain I get it, and it's *really* hard to transition from something that's been "free" for so long and into a paying model. But $69/year isn't a backbreaker. I wish it was a nice, round, $60/yr. And if they gave me Breville discounts, I'd definitely consider it a great deal.
Making videos like this where you focus on readily available alternatives to specialty (for lack of a better word) products is super important. You guys is Good!
Happy belated birthday Grant! I have missed your videos, glad you're back on a roll. Keep 'em coming. Merry Christmas.
Love that you guys are finding way to use cheaper cuts to make great dishes. This honey baked Sham goes well with your Sub-prime rib recipe.
I would like to see a chefsteps / bon appetit collab
he and brad sound like twins :P
Christmas 2022, I will be making this! Made for family Christmas 2021 but will be making for all relatives!
Accidental Hasidic curls drew me in but the ham kept me.
Really enjoyed your presentation. Thanks for sharing!
I like the new relaxed, fun not-selling videos. Thanks.
literally everything they put up that's worth anything is behind a pay wall...
they're just more subtle about it. Lots of Breville/Polyscience tools there because they were acquired by them.
That is a dope idea on your website, with the automatic calcs
Another winner? First winner and a must for my family was the grandma's pot roast! Happy birthday sir! Happy holidays to everyone, big hugs from Greece!
So happy to see ChefSteps back with a banger for the holidays!
was wondering when they would break out the sous-vide again :D
sous vide is a pretty legit technique for modern day, If you dont advertising sous vide tool in every video, then it's fine
To be honest, I was getting worried they were gonna stop using sous-vide. The first reason I got into Chef Steps is because of sous-vide, and I'm talking about those early days when Joule didn't even exist.
@@OverJam52 This. This is sous-vide channel and if somebody doesn't want to watch SV videos they can go and follow another channel, simple.
@@adriang3492 Yes my first time watching. Put off now
Can you keep the ham in the fridge for 2 days before you glaze it in the oven?
How long could you refrigerate this after sous videing, before roasting? Assuming you strain the jus and re vacuum seal?
Forever, you can cook it perfectly and then just need to reheat it.
@@pabloschultz5192 I figured. Cheers
I think that when you open the bag you lose pasteurization because you’re reintroducing it to bacteria. I’d rather immediately open, strain, re-seal, and then pop it back into the bath for a few min to just kill off any new germs on the surface. Then I think you can keep it for loooong. But maybe all the salt cure means it’s preserved and resistant to bacteria?
You mentioned an online knife store, oils you please post a link ?
Happy belated birthday, Grant! 🥳
Thats what Im talkin about!!
Richie is doing this for Easter!! Yum!
IM SO HAPPY WERE GETTING SO MUCH CONTENT NOW!!! :D
Love the recipe calculator! Game changer!
I'm so happy that you guys are uploading again.
Made this last weekend, was delicious! Skin was a bit tough though.
Charles Wong try increasing cook time to 36 hours.
Any suggestions on how to make an overnight Steamed Ham?
Digging the Rational oven action
This is brilliant. I love to de-myth things, (ham is the same part of the pig every time) and surprise myself and others. This does the trick. Nice job chef.
Please clarify if this is a brine, cure or rub? It's highly important to know at what stage the rub becomes the cure that will become the brine. Also is it possible to use molecule astronomy to cook the brine (or cure?) back into a rub which could be further used to repeat and use again but with added flavour. Essentially, is it possible to create a cycle of rubs (brines?) with the 'string theory' to create a molecularly superior Michelin "super rub" that could possibly become a danger to mankind if left unchecked?
That's ingenious how you got the weight of the pork shoulder. I learn something new every day. For anyone who thought that they would never use "absolute value" in life, guess again.
Bill Zerkeley I love this trick, I was so glad to someone else was using it.
I really like this one
Happy birthday, chef
FOO QUE RICO!!!
HAPPY BDAY GRANT!
Just perfect... Congrats. You can't do better.
What brand of portable oven do you guys use ?
Finally doing sousvide!
He's the guy that you could just geek out listening to all his little tips while coooking. Super tiptop guy. 👏🏿💥💥💥😎
Belated Happy Birthday, Grant🥳🎉
This looks AWESOME
I have never had ham, so please educate me. Does this much sugar/honey make the ham sweet? Or is it balanced due to the fat and spices?
"Joule: Still the best sous vide circulator"
Not anymore. They've invented one that doesn't require a phone to work.
That looks awesome. I am saving this for the next time we want to cook a ham!!!!! Nic job!!!!!
Keep them coming! Absolutely love these videos guys
Perfect!!!!!!!!!
What website did he use to calculate the percentage to weight thing?
Grant is a super excellent host!
Can you show steamed hams? It's a regional delicacy in Albany, New york.
Thanks for the great videos!!!
i don't even eat ham, i just love watching chefsteps videos
A treat for Christmas breakfast/brunch..Thank you Chefsteps!
Did a test on this recipe, to the note, and have to say...it came out very ehhh. Butt/shoulders have veins of fat and the cook just sous vide didnt cut it. All I have to say that I would do differently is not to make it, or do test the recipe to see if its what you're looking for well before a dinner [as in this case---xmas coming up]. This is just something I would never serve. We tried it, shrugged it off, as it was cheap enough...and agreed the glaze was the best part. Like with any recipes online, test it out and correct at your will. They clearly didn't do that here. It's not a full cured ham, so the texture was not of ham, but of a loin roast and parts were either too under done or way too fatty.
wondering if there is a better cut to do this on rather than the pork shoulder to mitigate some of the problems that you faced.
@@brandonleong3543 yeah, absolutley, the shank/leg that has a longer cure. A cheaper cut is the butt, and can understand the reasoning by trying it as a affordable option. It just theres an unknown factor in using this cut; the density of the internal fat. That seemed to be the huge problem here for me. Started slicing it and greeted with globs of unrendered fat that never reached temperature [very pink]. I picked away at what was edible, which was very little... and just threw it in the trash. I'm not sure that's what anyone wants to serve. I did see on the site that someone hated the "christmasy" flavor of the glaze, when I thought it was the star and made enough of the sweet spice mixture to use in other applications.
I only ever put pink curing salt on a butt once. I thought it tasted too much like ham. Not a bad thing until you planned for pulled pork. I like where your head's at for this one. Buckboard bacon for Christmas Thanks!
Joule is FOR SURE still the best. I work professionally and have worked with upwards of a dozen varieties/brands of immersion circulators out there and...yeah. Jule easily takes the cake.80% of the others just crapped out.
Just curious if you've used PolyScience circulators and how they compared to Joule as far as durability?
@@bostonbesteats364 I haven't used one, actually. I'd hope they'd be durable given the price tag though.
@@andrewerickson2922 Thanks. I use them in the lab, where they are very robust, but they are not the same models they sell to restaurants, so I'm curious if the cost is justified vs the Anovas/Joules etc.
You went ham on this ham.
I'm tempted to unsubscribe now that the recipes are hidden in a must-pay-for subscription service. Although I really like Grant, if I MUST pay for information, I prefer the less grandstanding presentation style of America's Test Kitchen.
Yeah, pretty much the same here. I already paid for premium, long time ago, but they stopped adding content soon after. Now, with StudioPass, I have to pay again... a bit tough to swallow
I think we found our winner for this Christmas Eve's dinner entree!
Good gawd...I hope not. Did this a week before the big day and glad I tested. Was horrible.
So how is this different from a dry-rubbed, glazed roasted pork shoulder (without the crackling)?
What temperature
This is amazing
Oh man! Im literally drooling! 😋...
They have officially jumped the shark
when he said "i'm gonna round it up to 4070" i came
does chef steps still make joule? how come I've been seen breville joules?
Breville owns ChefSteps and Joule now! One family!
Serious knife envy!
finally some joule
the joule sneaks in there
I bought joule because of Grant... happy belated birthday Grant!!
love it!!!!
Hi ChefSteps. Been seeing all the tease of Beef Wellington on your Instagram channel. Will there be a video on UA-cam about the Beef Wellington? Long time fan
Like sous vide cooking, the mantra around here is “low & slow.” You patient will be rewarded!
You're welcome: ua-cam.com/video/Phtn7C62G0E/v-deo.html
Happy Birthday!!
Happy birthday Grant you legend
You're back! ♥️
Happy Birthday!
What oven do they use? Surprised they use a tabletop oven
Great video!!!
nice one chef
Well... now I know what I'm making for Christmas dinner.
"Full recipe here..." goes right to a paywall. Fun.
It's like the floundering ATK...
Yeah, I'm a ChefStep Premium member, I get the feeling they will start to put 90% of their recipe behind the StudioPass, when that day come, I will stop watching them, there is not point any more.
Guy's you increase the hhumble cooking in a piace of art. I get all ready that beautiful machine joule and I create nice and tasteful plates. Ofcourse with your help and ideas.
Cooking has never been humble. Only for people who have never cooked
What calculator does he use to measure the ingredients?
Happy birthday chef
Joule > Juul
10:49
If you need something to laugh at, or a halloween sound since it's coming up.
happy birthday grant!
I dont even eat pork but this was very informative!
HAM - HIGH ALTITUDE MISSILE
You don’t want it thick thick thick you just want it really thick... wait. What?
Out of curiosity, I'd love to see this ham compared to GugaFood's ham (video title "I turned a $5 Ham into a $50 Masterpiece"). Both videos make it easy to make ham at home, and are excellent videos on their own merits.
How hot should the oven be when glazing
If you pause @8:02, it says 425 for 30.00 the problem is, I don't know if it's Celsius or Fahrenheit but my best guess is Fahrenheit?
I'd like to see how ya'll would do a roast goose.
Its a bit shabby to do not inform about the temperature and probably shows the Joule's Spirit... I think I'll go for an Anova
Phone screen showed 58• as their favourite, so probably that
Grant hamming it up! You forgot John Hamm!
Anybody try this recipe to see if its good?
Loved that fat cap!!!
Good looking pork roast. It's like a faux ham. Strange idea. I'll just do a ham.
You want to cure it for a week? You can do that. That's just you cooking.
@@gregg48 yes I know how to make a ham. It's why I said I'll just go a ham.
@@curtpopejoy9884 oh I get it. it's the passive-aggressive mode of criticism...aka "i don't care so much that i'll tell everyone"
@@gregg48 you seem like you are a Stan for these guys. I'll leave you to it.
@@curtpopejoy9884 thanks. There's 1000 videos on ham; this went a different way. I appreciated that. I wish they'd used the word "curing" instead of implying that ham is a process. But I haven't done it yet, so I'll reserve critique until I do.
I miss the old guys
Belated happy birthday, Grant.
Grant is such a ham.
Premium Member here, came back from a hiatus when you folks started posting again, and apparently I need to pay AGAIN? Pass. Pretty disappointed.
you cant actually use the recipe without paying 69 dollars a year, thanks breville
@@retrofritter7439 Yep that's the issue. I can totally understand that for new subscribers, but not grandfathering in 1st gen supporters (especially those of us who predate Joule) is shitty. This has nothing to do with Grant, who i'm sure is just doing his best here.
it's too bad, they have a 1/2 price special going on right now too.
@@gregg48 Yep. To be clear I feel super weird calling out Chefsteps given how long they've been awesome, but I'm really speaking to Breville on this.
@@BoyMeetsMountain I get it, and it's *really* hard to transition from something that's been "free" for so long and into a paying model. But $69/year isn't a backbreaker. I wish it was a nice, round, $60/yr. And if they gave me Breville discounts, I'd definitely consider it a great deal.
Oh damn!!!
sounds like "schäufele" with extra steps
Such a handsome scorpio...
2019 Grant: “I’m not gonna talk about sous vide”
2016 Grant: “Am I a joke to you?”
Wayne bang, thank you Ham.
Pleas ChefSteps# can you send joules to Holland?