Erik's Pancetta 2 

Erik has an excellent stage presence already. Normally when people start out making videos like this you can see they're nervous, they stumble a lot. With Erik, he seems like a natural.

Will we also get to see Eric's pickled chili recipe? You mentioned it in the beginning of the first video, but then didn't show it. Thanks for all the content though. I hope you (and Eric) will continue this format in some way even after the current restrictions are lifted. Your show definitely taught me that you can have a huge variety delicious food in a short amount of time.and with mostly basic ingredients.

First name: Sous Chef Last name: Erik

really impressed with erik so far, he's a good teacher and easy to listen to

I work in SF but live in the east bay. I can’t wait to find the time to visit your restaurant! Great work and passion from both of you!

whenever Erik finally becomes cheff Erik I'm gonna cry

hmmm... i’m still not convinced sous chef eric is not shabu

Hey Kenji. I've followed your work for a while and credit a good portion of my skill set to your teachings, but this... I made this pancetta after watching the previous video and it was so delicious, it nearly brought tears to my eyes. I made the pasta alla Gricia as well but the pancetta by itself turned out truly amazing! Thank you both for so readily sharing your knowledge

I appreciate your hustle Chef and Sous Chef. You're pretty much the only thing I watch regularly these days. Keep on keeping on.

Does Erik have his own channel? He's surprisingly good at talking to a camera, usually takes people a while to get that comfortable.

Sous chef Erik is very knowledgeable and very soft spoken, great respect to both of you.

Seawater tends to have a salinity in the region of 35 parts per thousand (± 2 ppt) which is equivalent to 3.5%. Loved the vid, Kenji.

Yay! Excited for this...and everyone in the comments is waiting to see Erik transform into Shabu at the end and get his bite!

Sous chef erik is a fantastic host. Thank you for being on the show!

Video resolution on this one was pretty amazing; not sure what was done differently but looked really good. Thanks for all this content, it's been excellent; the highlight of my evening has been checking out the latest video.

I am a 79 year old foodie and I watch all of your (Kenji's) videos. I tried the pasta version where you put some of the starchy water into the sauce. It worked but not as well as yours. By the way, I think the salinity of the world's oceans is 3.5%. I thought I heard one of you say it was 6%. Thanks for this great video.

I found this video really charming. Thank you Erik and Kenji.

I feel so grateful to have all these Kenji videos, now we're getting multiples of Erik. Thanks,

Erik seems like he would be a really cool guy to hang out with. And not just for the pancetta. That's just a fringe benefit.

Love how calm and clearly erik explains things, this could be a great series. Could you write up the recipe and tips in a serious eats article for easier looking up later?

alla Gricia has become my new favorite pasta dish, a little less rich than carbonara (which is also great) and I'm not huge on tomatoes with my pasta a lot of the time so it's perfect. Also nice that you can make it with good bacon since getting pancetta/guanciale can be a bit hit or miss where I'm currently living. And thanks for another great video.

Kenji and Erik thanks a ton for showing us amazing recipes and pancetta!

1st time watching your videos. Pancetta pt. 1 & 2 are top notch. Looking forward to viewing more. Thanks guys!

My 2020 flex isn't about how much TP I have, it's how much of sous chef Erik's products are in my fridge.

Pork Belly was on sale at my local market... my pancetta is currently curing! Can’t wait!

Love how Kenji always keeps track of his beer

It’s eerie how quickly this channel has become a meme. I love it and follow Kenji’s recs in the kitchen above all else, just stunning to see how quickly a relatively small scientific cooking channel can become meme-afied. Quarantine has had strange effects indeed.

I had a couple pounds of scrap pork belly left over from a week ago and Im giving this a try. Cant wait to see how it turns out next week.

🙏. Ty from Vancouver British Columbia

I'll be trying this as soon as I can find a pork belly. Thank you for sharing!

Kenji, can you bring on the guy on your staff who makes pupusas for family dinner so he can teach us how to do that? I'd be eternally grateful.

Far out, haven’t been this quick. Awesome work guys

Kenji how did you decide to become a West Coaster after living East for a long time?

Is there a big difference in the end product if you only cure for 7 days as opposed to 14? (I have made this about 8 times now, and give pieces to my friends as gifts - they love it)

Erik's Pancetta 2: Electric Boogaloo

Erik could totally make his own channel

I’m Canadian but I have a condo in LA. Going to this restaurant after the corona thing is on my bucket list

I literally was watching ggg and saw you on there and honestly lost it. I just was like damnnnn Kenjis killing it. Good stuff man. Let’s Cook together or something lol!!!!

Middle out compression only works with the proper D2F ratio, always be aware of the tiny things

So, the process of making this pancetta thus far is nearly identical to the process I use to make homemade bacon. For bacon, I take it one step further and do a very cool smoke for several hours. Is the smoking process the main difference between pancetta and bacon?

I left my 2kg slab of belly to cure in the fridge for almost 2 weeks.. now I’ve taken it out and prepping to dry in the cheesecloth but I’ve notice the surface of the meat side still very dull n brown with some bright red patches.. did the curing go wrong? Is the belly edible or should I toss in the bin.. also how should I know if the meat smells funky? What smells should I look out for? Thanks :)

Erik's really comfortable behind a camera, big ups!

So excited for this follow up.

The metal tong water toss is definitely a thing i've done.

wait sous-chef erik is real I thought he was just someone that kenji made up

Oof, this was great. I'd love to see how to make Guanciale as well!

Nice to see tim roth enter the hospitality industry

The covid 'cure' we've been waiting for! Looks delicious guys. Erik, you rock!

We love you Kenji! Stay well :)

Besides wanting to eat the yummy Pancetta as soon as 7 days, why might one want to wait the full 14 days; more flavor, drier?

Beautiful staurant. These vids are great

"No one cared who I was before I put on the mask" Erik we did!!

Yum! I'm so excited for some more information on pancetta.

Upvoted. Hope you end up putting up the fermented hot sauce vids. Looking forward to the kraut.

Thanks guys! Nice job.

Thanks for this video tutorial! its very helpful.

How to make guanciale next?

I love you Kenji and you're one of my biggest influences alongside Jacques Pépin. (I know this video is two years old, so maybe this comment is dated.) But I hear in this "I think the sea is less salty than you think it is". Here, based on what you've just said, I think you mean exactly the opposite. That is to say "I think the sea is more salty than you think it is". Because we're talking about how people misperceive the sea to be less salty than it actually is (this resulting in the false phrase of 'as salty as the sea') we would say that the sea is MORE salty than you think it is and as such, you should salt to a lesser degree than the salination of the sea. --- This is basically a semantic distinction and I would imagine that not many people would actually be confused by the language used. Yet still, as so many of us on the internet tend to do, I thought to point out what seemed to me to be an incongruency of terminology. - Afterwords: I'm a massive fan, Kenji and I love you. Thank you for the direction that you have taken with your work. I've joked with my wife about how "I'd never want to work in foodservice again". Yet, at the same time, if I were in the region, I'd be applying relentlessly to become a member of your crew. Thank you for doing foodservice properly. You help me to improve my cooking at home.

Awesome thanks guys, I'm now making my own pancetta

Good morning Chef Kenji and Eric have a wonderful weekend Good to see you Looking amazing as usual I keep sharing your meal 🥘 to educate my Ohana They text or pm me questions So bad ass chef 👩‍🍳 to another Chef TYVM stay healthy and Happy 😃 ✌️ love 💕 and understanding strength Respect ✊🏽 keep cool 😎 Cheers 🍻

Great! It might be similar but could you reveal the secrets to making lardo, please?

Erik sounds exactly like Adam Scott (Ben Wyatt from Parks & Rec)

How do you go from pancetta to homemade bacon. Or is making bacon a completely different process. I made this recipe for pancetta and it was fantastic but now I want to try my hand at making bacon.

Your last videos show that you have good mediterrean cuisine knowledge. Could you try making a falafel sandwich ?

My man was worth the hype

Seawater an average salinity of about 3.5%, not 6%. Also, what pans are you using? They look pretty sweet and my not so secret addiction is cookware.

How do I get on the list for this class you mention/how do we see these live?

Mine is curing as we speak! ♥️♥️♥️

PLEASE, make a tutorial for sue chefs Eric sauerkraut

I had never noticed you talked so fast before hearing an other human being talk in the same video. Ps : I’ve just ordered your book and am really close from buying a kan knife with kenji coupon 😂. Such a fanboy. I’m also wondering if I should start a RU-vid channel in my country with your very cool setup/format (GoPro on the head). Would you mind if I did it ? I’m from France !

Thank you

Thought the dude on the left when he had the mask on. That it was Denis Leary lmao...

Mmmmmm... Cheesy spatula. My favorite

Oh cool! You use Guisto flower from Petaluma!

Pancetta Wars: Erik Strikes Back

why does eric suggest wet curing for the first time? is it just easier to control? and is it possible to do a full dry cure after wet curing (leaving in the fridge until 30 percent weight is lost)?

I've cooked pasta in actual sea water many times. Never turned out inedible. Think it has more to do with the volume of water, obviously with Kenji's method it's going to be way too salty. Where I'm from cooking potatoes and various sea food in sea water is a thing, and same thing there. I want it to taste like when you accidentally get sea water in your mouth, also I feel like that's something that seems to happen more often to more people around here than in America. Also the salinity of sea water varies.

i like something green in my gricia. asparagus, favas, dandelion greens.

thx for the video

Any recommendations for portable stoves? Does the one in the video get things properly hot?

Wait was there an actual class? Will there be others? If so, is there an opportunity to sign up for said class?

If I wanted to make something like pancetta with lamb or beef, any tips on the right cut? (I know Kenji did a turketta a while back, done that already!)

After the pancetta has cured for 7-14 days, how long will it keep in the fridge wrapped in cheesecloth? I'm not tryna pancetta-ify a big slab of pork belly only to have it go bad before I can use it all.

I would be curious to taste this pancetta. I know that pancetta traditionally is cured for almost two months, to developed the distinct cured flavor that separates pancetta from - say - bacon. I wonder how strong the cured flavor develops in 2 weeks.

Is Erik's store ready? Maybe link to it in the description?

Is roll pancetta the same as guanciale?

I like this

It seems odd that you want no air inside a rolled pancetta, but a flat pancetta should be raised with a wire rack to have good airflow. What is the reasoning behind this?

Seawater is 3.5% +/- 0.4% salt by weight. Not 6%. 1% for pasta is recommended by Gritzer.

3% salt by mass or by volume for the pasta water?

I asked this on part 1, but just to cover my odds, I made the panchetta, but I had 10 lbs, and while I made/used enough curing mix, I forgot to double the other ingredients. Should I leave it alone, or open up the packages and add more pepper, garlic, rosemary, bay leaf? They are about 1.5 days in.

This is like watching Kenji without the Toki. But just as good. :-)

Erik reminds me a lot of Sam Rockwell lmao

I understand if this ist too personal but in this video and also an Souscheferik.com it sais that Erik switched careers in 2018. Would you mind telling us what he did before starting at Wursthall ? :)

Where are these live classes? Are they streamed? Where are they streamed?

In Attenborough voice, "Here we see the Legend in his natural habitat..."

Do the hot sauce!!!

Any idea when the AMA will be coming?

what is pancetta ? also can u sub cheesecloth for cheesecake ?

sous chef erik's great and all, and im sure the pancetta's the bee's knees, but tell 'im to get his own show! I miss the lopez-alt kitchen and shabu! (but wursthall does look cool, and i was pretty curious to see it)