chfstps.co/38KQ1bh You will never have to eat a dry, salty ham again. This overnight pork-shoulder ham we created is ridiculously easy to make and better than any grocery store ham could ever be.
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 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!
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.
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.
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?
Hi ChefSteps. Been seeing all the tease of Beef Wellington on your Instagram channel. Will there be a video on RU-vid about the Beef Wellington? Long time fan
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?
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.
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.
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.
@@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'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
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.
