You are an amazing chef. Also, very much enjoyed listening to your host Dr Sorensen. She was very informative in explaining what took place behind the kitchen scenes and bringing it to life.
Beautiful video and Monticello is spectacular. Chef Walter is a terrific chef and compassionate man. He loves America more then many people who were born in the USA
This show really is all about that revisionist history. Also salt doesn't dry meat out, WOW this guy is a chef? There is a thing called dry brining, look it up lol
Well that is how you cure meat. You bury the meat in salt and if you like flavorings such as celery seed and black pepper, or maybe dried chili. Think in the realm of hard salami which is cured in salt and then smoked after. But in this curing process you can lose 30% of the weight. And the meat does dry out as stated. Dry brining requires more than 10 minutes with the small amount of salt on the meat. If you only do 10 minutes the salt does end up drying the meat because it hasn't sucked back in the lost juices yet.
You are an amazing chef. Also, very much enjoyed listening to your host Dr Sorensen. She was very informative in explaining what took place behind the kitchen scenes and bringing it to life.
Beautiful video and Monticello is spectacular. Chef Walter is a terrific chef and compassionate man. He loves America more then many people who were born in the USA
I wonder if Chef is using “Carolina Gold” rice from South Carolina? It started during the 1700’s and I’ve heard you can still get it today.😊😊😊
Stop being woke focus on Jefferson not his slaves praise Jesus!!!!!
This show really is all about that revisionist history. Also salt doesn't dry meat out, WOW this guy is a chef? There is a thing called dry brining, look it up lol
Well that is how you cure meat. You bury the meat in salt and if you like flavorings such as celery seed and black pepper, or maybe dried chili. Think in the realm of hard salami which is cured in salt and then smoked after. But in this curing process you can lose 30% of the weight. And the meat does dry out as stated. Dry brining requires more than 10 minutes with the small amount of salt on the meat. If you only do 10 minutes the salt does end up drying the meat because it hasn't sucked back in the lost juices yet.
@@LowercaseKev spot on.