Let's be honest, I'm a chef before a videographer. I try and focus on different techniques and classic preparations that I probibly don't explain that well but hopefully you can still learn a thing or two!
Great vid, got right to the demo without a lot of unnecessary commentary and/or attempted humor. Delicious looking end result; in our family, we all LOVE the extra fat and we're not obese. No trimming fat for us! hahahaha but I get your intent... again, great vid, thanx!!
I love your recipe but I just had a few questions and I would really appreciate if you’d answer them 1) I’ve seen a few recipes where they wrap the entire tray with foil and then bake it. Do you know the difference between covering and leaving it uncovered in the oven and what difference does it make? 2) my brisket only weighs 2 pounds so would 1 and a half hour at 275 be enough or should I cook it a lower temp? Thank you so much I’m going to try this recipe out tomorrow!
Thank's for your interest. I would say wrapped in foil would keep it juicier and would prevent coloring. Non-foil would give you color but a little bit dryer final product. If you had a 2lb brisket, I would say season it up really well and cook it at 250 for a couple hours then wrap it until it's tender. It will still take 4 or 5 hours to become tender at 250
What did the brisket weigh in that video? I only have a Walmart to shop at, and the largest brisket they sell is around 5lb. At 45 minutes per pound it should take a 5 pounder less than 4 hours to cook. That doesn't sound all that slow for a brisket. But is that right?
I believe my brisket was about 12 pounds. I think it depends on what part of the brisket they are selling. The point or the flat. You might actually be able to get a 5lb piece of brisket tender in 4 or 5 hours
@cambeaukitchen It says "beef brisket flat." Unfortunately, it has 27 1-star reviews out of 42. The consensus being that it's too tough. There's also a whole brisket available now that must have been out of stock when I first looked. It’s much too big for two people, though. It has 85 1-star reviews out of 182, with most reviewers agreeing that the brisket is 50% fat. My only other option is a small affiliate store owned by Kroger. The only description is the it's Angus. Reviews say that the cut is just whatever the store receives. It comes already coated in salt and pepper. I prefer seasoning my own food because I'm supposed to keep my salt intake low. I guess I could try brushing it off.
@@cambeaukitchen I cooked your recipe yesterday once I searched it here on you tube. Love it. But I also used datu puti soy sauce from Philippines. Though silver swan is the original before datu puti. Both good 👍
As a Brazilian, rubbing olive oil on the Picanha and adding other seasoning than only salt seems a little too much (picanha has arealdy a rich flavour, olive oil also adds a little bitter to the tast). However, as long as it is picanha it is impossible to go wrong. Oh, I almost forgot, we also usually don't trim the fat before cooking, but after. The idea is that we want as much as the own meat fat as possible to melt into the meat (that's why rubbing olive oil maybe is unnecessary - but whatever works for you :)
metric ingredients: 250 gr AP flour 36 gr baking powder 36 gr granulated sugar 9 gr salt 50-60 gr unsweetened shredded coconut 2 Medium ripe bananas 2 Eggs 240 ml coconut water 240 ml coconut milk 180 ml whole milk 3 - 5 gr Teaspoon vanilla extract 10 gr melted unsalted butter 10 gr melted coconut oil None-stick spray and none-stick pan or griddle for cooking pancakes -Sift all your dry ingredients together together. Sprinkle in shredded coconut -Mix your wet ingredients together Milk, Coconut water, Coconut milk, Egg, Vanilla, Melted butter and coconut oil - Mix your wet with your dry. Do not over mix, small lumps are ok -Slice your banana in small pieces and add to the batter. Fold in gently -Using 50-250 gr measurements add batter to a none stick pan sprayed with oil - Cook over medium heat until bubbles appear on surface and pancake is about 90% cooked -Gently flip over and cook for another minute - Add creamy peanut butter while pancake is hot and top with maple syrup -Eat them all!
Thanks for the recipe. I routinely use 1 Tbs malted milk powder to my French vanilla ice cream base. However, I have never tried it witb 3/4 cup malted milk powder to make a malted ice cream. By the way, my Cuisinart makes great ice cream.
My pleasure, thanks for watching. There's something about malted milk powder, it's just magic. So incredibly delicious. Malted vanilla ice cream sounds fantastic btw.
Lovely video. Trying this today. PS Aaron Franklin sez 203 degrees is the ideal internal temp for finished brisket. It's what we like best. Thanks so much!!
Did you try using liquid smoke seasoning to make the brisket? I noticed some people cook brisket with beer. Is that for flavor or to tenderize the beef?
I have tried it before, and I'm cool with liquid smoke. The beer would probably be to keep it juicy while it cooks and to add flavor. That would work well too. Thanks for watching
I trimmed it to about 1/4 inch, which is what I prefer. If you like more fat, feel free and leave more on. Sometimes, they come with a 3/4 inch fat cap, and it's just too much for me. I mean, I like fat too, but there's a limit
@@cambeaukitchen Just fixed this wonderful dish for dinner. I now officially LIKE beets…(I thought I hated them before. It was those darn “Harvard Beets.”
That is really cool to hear. So many people have had terrible experiences with vegetables growing up so they assume they don't taste good or like them as an adult, me included. I think if you use the right preparation, almost every vegetable can be incredibly delicious. Which veggie do you want to try next? @@OldSchool1947
@@cambeaukitchen We will be planting beets this year, thanks to YOU! We like most vegetables but here in the southern states people think turnips are great. Me, not so much. That’s a tall order making a turnip taste good!
