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Пікірлер
@alberteinstein5999 2 күн бұрын
You’re making me hungry
@kib2675 7 күн бұрын
In my family we allways prepare it a day ahead, put in a ice bath and in the fridge, in the bag overnight. Cut it in thin slices the next day, and reheat in the sous vide an hour before serving. Searing is not important, but you can do that first, before first bagging. A lot of the juices will penetrate back in the meat overnight so do not use to much salt. My family has been in the meat industri for 5 generations. Those of us who are opposed to sous vide, just do a slow cook in the oven or a barbie, a day ahead.
@cookingwithchefjosephj.shutsa3 5 күн бұрын
5 generations in meat industry?? Wow… that is awesome! I was against Sous vide until about 2008 when I really got into it and it is hands down far superior. It yields a more tender product and you have so much control over the process. Odd that you are against Sous vide but yet you use that technique to reheat? I have always and still prefer to sear after the cooking process, simply because the texture of a good sear is evident where as if you sear prior to the cook (Sous vide) the texture is lost and you just have nice color.
@cookingwithchefjosephj.shutsa3 5 күн бұрын
Also, two amazing things about Sous vide is… Sous vide enables the cook to have the perfect temperature all the way through the meat where as traditional cooking / roasting will turn a great deal of the meat gray as it cooks from outside in. Also, because the protein is so tender after to Sous vide cooking process, I can slice that protein thicker and it will still be tender!
@DevinMullenix-YoungDWEB 8 күн бұрын
Dat's not gumbo.
@klaraking4842 8 күн бұрын
My mom used to put the garlic purée with paprika and salt , mix and spread on top
@cookingwithchefjosephj.shutsa3 8 күн бұрын
@@klaraking4842 I like that idea. I have never really liked combining flavor additives together so I can better control each flavoring agent. For example I can add more paprika without more salt.
@alberteinstein5999 9 күн бұрын
This looks delicious. Thank you for the wonderful videos,,
@raytailor9251 9 күн бұрын
Wow! I haven't had this bacon in over 50 years. My grand parents always had a piece in the fridge wrapped in waxed paper. I made two pieces following your recipe and it tastes just like I remembered. Thanks! New subscriber.
@cookingwithchefjosephj.shutsa3 9 күн бұрын
@@raytailor9251 I am happy that you enjoyed the recipe and the finished product. We always have a piece in our fridge as well. Haha
@TheRockerAnuj 12 күн бұрын
I have lived in Denver for almost 3 years where i first tasted this yummy soup. I became a huge fan of this southwest chicken soup❤ i believe apart from your recipes i have tasted rice too in this soup as an important ingredient👍
@cookingwithchefjosephj.shutsa3 12 күн бұрын
@@TheRockerAnuj I like the idea of including rice! I never tried that because my design for the soup is to be light and I fear that chicken, black beans and rice would make the soup too heavy.
@TheRockerAnuj 12 күн бұрын
@@cookingwithchefjosephj.shutsa3 Thank you so much dear sir for this amazing recipe🥰🌹 God bless you😇
@cookingwithchefjosephj.shutsa3 12 күн бұрын
@@TheRockerAnuj it’s my pleasure!!!
@TheXeeman 14 күн бұрын
im surprised that you didn't need to wash off the baking soda before cooking the meat. whenever i tenderize with baking soda, even after rinsing off the soda, i can still taste some off flavour with the meat
@cookingwithchefjosephj.shutsa3 14 күн бұрын
@@TheXeeman I was not picking up the baking soda flavor. There were a lot of flavors going on so maybe it masked it. I will look for it the next time I make it. Thanks for the comment!
@sidsid658 15 күн бұрын
i honestly dont know why youtube recommended this video but hell i did not hesitate to click and let it interrupt myself watching ryan trahan. YOUR CHOWFUN LOOK SO DELICIOUS CHEF! YOU ARE NOW MY FAV KZbin CHEF!♥️
@cookingwithchefjosephj.shutsa3 15 күн бұрын
@@sidsid658 thank you very much! I am glad that you enjoyed the video! Jó étvágyat
@Angelavancott 16 күн бұрын
What made it brown before it sou vide
@cookingwithchefjosephj.shutsa3 16 күн бұрын
The meat was seasoned with salt and pepper mixture. Other than that, there is no browning until after the cooking process.
@alberteinstein5999 23 күн бұрын
Great recipe
@larybotea571 23 күн бұрын
Nu mănânc așa ce va ca îmi este frică să nu încep să mă comport ca unguriii 😂😂😂
@brentgarrison8646 26 күн бұрын
what is type greens u used , i couldn't understand you chef ?
@cookingwithchefjosephj.shutsa3 26 күн бұрын
I used sorrel. But feel free to use whatever you like. Spinach, kale and arugula will work just fine.
@cagneyscat 27 күн бұрын
This looks gorgeous! And yet the recipe is so simple, with easy to find ingredients. I shall definitely try this. Thank you! Just subscribed to your channel.
@cookingwithchefjosephj.shutsa3 27 күн бұрын
@@cagneyscat thank you for your subscription! Let me know how you like this cake. This is a “go to” for our house because it is easy, inexpensive and it is not too heavy of a dessert
@agnesczegeny2245 29 күн бұрын
Hú de jó,megcsinálom!
@alberteinstein5999 Ай бұрын
Looks beautiful and delicious
@cookingwithchefjosephj.shutsa3 29 күн бұрын
@@alberteinstein5999 thank you! It is hard to beat delicious and easy! Give it try.
@alexandermethven Ай бұрын
Nice well done👍
@cookingwithchefjosephj.shutsa3 Ай бұрын
Thank you! Since culinary school this dish has been one of my absolute favorites to make and eat! 😄
@viniciussales7536 Ай бұрын
😍😍
@brentgarrison8646 Ай бұрын
whats the red sauce
@cookingwithchefjosephj.shutsa3 Ай бұрын
Smoked tomato sauce
@brentgarrison8646 26 күн бұрын
@@cookingwithchefjosephj.shutsa3 you rock
@endlessdreamkitchen Ай бұрын
👍👍👏👏👌👌💙💙
@alberteinstein5999 Ай бұрын
This is delicious
@cookingwithchefjosephj.shutsa3 Ай бұрын
It is one of my favorite dishes ever!
@joelneatrour1945 Ай бұрын
I've been cooking eye of round using sous vide for several years. I get the best result from 129-135 F for 24 hours. It's extremely tender after 24 hours in that temperature range.
@cookingwithchefjosephj.shutsa3 Ай бұрын
Well.. after a 24 hour cook time I would imagine that it is very tender! I will have to try that out. Thank you for your comment!
@evadaly-farkas6777 Ай бұрын
You cooked it exactly how i remember it visiting my family and entire lineage are it too was cooked over a fire Delicious!!! I’m 63
@arestheeurodobie9207 Ай бұрын
One of the best recipe for lamb Pörkölt , Joseph I did tweaked your recipe, I used my lamb Chops with bones , and I also added Piros Arany as well. And it's something to literally die for ❤️🙏 thank you for this one.
@cookingwithchefjosephj.shutsa3 Ай бұрын
@@arestheeurodobie9207 I’m really glad you enjoyed the recipe. Any lamb works great I just tend to use tougher pieces of meat because of the slow braise. Using loin chops cut the cook time probably by 75%. And Piros Arany (Red Gold) is my favorite. I will literally spread it on toasted bread. 🤣 Thank you for your feedback!
@arestheeurodobie9207 Ай бұрын
@cookingwithchefjosephj.shutsa3 100% facts Piros arany is one spice paste I use when ever I can lol . Yes it cooks easily and my husband is in love with this recipe, we hate the after taste Rosmary so we avoid any recipe what asks for it . When I found your I was in dreamland. Thank you again 🙏❤️
@cookingwithchefjosephj.shutsa3 Ай бұрын
@@arestheeurodobie9207 Rosemary is one of those herbs that a lot of people do not like. It is pretty dominant and can be pretty flavorful if use at the right time and the right moderation. When I use Rosemary, I only add at close to the end or if I’m doing a quick sauté on potatoes or something then I will add it with the thyme and garlic kind of infuse the oil.
@RabidHobbit Ай бұрын
Love the technique of using the same pan for toasting and rehydrating. Also love the idea of mixing it in a pot with an immersion blender. That would solve my issue if I'm making too little for the vitamix.
@cookingwithchefjosephj.shutsa3 Ай бұрын
Thank you! I use the Vitamix if I want a very smooth texture like for Huevos Rancheros or Enchilada. But I prefer my salsa to be more on the chunky side.
@auntgeriskitchen8238 2 ай бұрын
Can you tell me how you canned it please? Thanks so much. It looks delicious!❤
@cookingwithchefjosephj.shutsa3 2 ай бұрын
@@auntgeriskitchen8238 I have a video that I am currently editing that will show the process. I will include the link for the making of lecsó on the new video and the link for the canning on the making of lecsó video for quick reference.
@cookingwithchefjosephj.shutsa3 Ай бұрын
Hello, as proimised here is the link to the canning video. I am sorry for the delay. Hope you enjoy! kzbin.info/www/bejne/Z3uXlJaEjKmNq8U
@O.G.MISFIT 3 ай бұрын
A little cooking water skimmed while cooking, add your minced garlic and paprika in a bowl until like a paste, then apply all over
@O.G.MISFIT 3 ай бұрын
Mix the Paprika with the garlic and coat all sides; then it's authentic 🇭🇺
@cookingwithchefjosephj.shutsa3 3 ай бұрын
Not every household makes it the same. Because it is different doesn’t make any less authentic. Thank you for your comment
@O.G.MISFIT 3 ай бұрын
@@cookingwithchefjosephj.shutsa3 Your absolutely 💯 right 👍
@trentoncoe9534 3 ай бұрын
Just made this 1/2 the size and time in the oven turned out perfectly thank you!
@TinaFinch-ex4kb 3 ай бұрын
Hi, I know this is over 2 years old, but I’m hoping that you’re still active on KZbin and see this. I would love to can this in bulk, as you did. Could you give the recipe for your LARGE batch of lemon curd that you made on this video? I want to can at least the amount that you had sitting on your table, if not more, lol 😆 Thank you for your videos!
@cookingwithchefjosephj.shutsa3 3 ай бұрын
Hello, all of my recipes are below the video in the Description. I also add notes and step by step instruction.
@cookingwithchefjosephj.shutsa3 3 ай бұрын
I do not remember how much was made but my guess based on the picture of 52 half pint jars is that I made a 12x recipe. Haha Make sure you have large enough bowls to make to accommodate. 😄
@rositamendes9248 4 ай бұрын
Im definitely going to try it tonight, Thanks for sharing 😊
@cookingwithchefjosephj.shutsa3 3 ай бұрын
Awesome! Let me know what you think about the soup.
@LoisMarieGacher 4 ай бұрын
Does it make a difference if you use the garlic that has been cooking, or do you use fresh garlic? If fresh, how do you puree? Why is the seasoning put on the skin side instead of the meat side? This was a family favorite in our house, mother was born in Hungary. She gave me a recipe that calls for simmering it for only 30 min. Why 2 hrs? Thank you
@cookingwithchefjosephj.shutsa3 4 ай бұрын
Hello, thanks for the questions. Yes, it most definitely matters if you use the cooked garlic or fresh. The cooked garlic will have lost most (if not all of its flavor) and it turns bitter. I recommend using a food processor or mortal and pestle to puree. Normally I season on the flesh side but I wanted to do something different. Please note that the skin was removed from the belly so, there was no wasted paprika. All of my grandparents and my wife were / are from Hungary and they all have a different but similar version. When I simmer the meat, the water bath is 150°F, so to ensure that the internal temperature reaches that number. After all you want the belly cooked. Can it cook in 30 minutes? Absolutely but not at that low temperature. I am currently in Hungary on vacation where I am about to edit another version of abárolt szalonna where I first cure then smoke the belly before the water bath. Jó étvágyat!
@endlessdreamkitchen 4 ай бұрын
😍😍👍👍👌👌
@crazygypsy213 4 ай бұрын
oh i'm drooling just watching this. brings back childhood memories! 😍 cannot wait to make this. (friends tease me for not pronouncing it pap-reek-ah. whatev)
@cookingwithchefjosephj.shutsa3 4 ай бұрын
Thank you for the comment! Stay tuned, in a few weeks I will be sharing another version of my abarolt szalonna. This version with be cured and smoked before the water bath.
@squidneyyyy 5 ай бұрын
Great video!
@cookingwithchefjosephj.shutsa3 5 ай бұрын
Thank you very much!
@Kimzworld1 5 ай бұрын
Don't eat the carbs & sugar... & eat the fat! Trust 100's of thousands if NOT millions of people who don't eat garbage that have cured Almost all of their ailments by not eating garbage INCLUDING the garbage these losers are putting in your freaking meat Trust ME WHEN I say these losers just want to get more money not heal humanity!
@susanmayes5090 5 ай бұрын
the flavor and juiciness comes from the fat
@cookingwithchefjosephj.shutsa3 5 ай бұрын
True but I am not removing much intramuscular fat (that is where the juiciness and tenderness comes from). I am removing the intermuscular fat which is between the muscles which is much tougher. Think of it as having the fat content of tenderloin or filet mignon with the bite of a ribeye. I am using CAB so there is plenty of flavor.
@vasik9719 6 ай бұрын
Either way must be delicious! Thanks for sharing!
@Cookyb45 6 ай бұрын
We pronounced it: Shutenee sullena
@cookingwithchefjosephj.shutsa3 6 ай бұрын
What we call szalonna sütés is when the bacon is cooked over the fire and you render the fat on to fresh bread.
@lindab2144 6 ай бұрын
Thanks for sharing your recipe. It looks delicious. I'll be making this to go along with some home baked scones.
@cookingwithchefjosephj.shutsa3 6 ай бұрын
Thank you! They are excellent with scones. I also use it for cake layers and as a base for fruit tarts.
@holisticnurse3921 6 ай бұрын
Wow, these mashed potatoes look incredible! Hmm, I now realize how I can take my “okay” potatoes to the next level. Thank you for the demo, very kind of you to share your expertise.
@cookingwithchefjosephj.shutsa3 6 ай бұрын
Thank you very much for your feedback! They really are excellent. However, it is a little bit of work and is a process. But I think that it is worth it.
@holisticnurse3921 6 ай бұрын
This soup looks delicious, I can’t wait to make it! I am Romanian and our soups are similar. Milk in soup is absolutely delicious i.e. cream of cauliflower soup. For people with a lactose intolerance, you can substitute a vegan milk such as coconut milk, it will alter the soup flavour but still be delicious. I use coconut milk in my soups and they turn out well. Thank you for a wonderful recipe chef!
@cookingwithchefjosephj.shutsa3 6 ай бұрын
Thank you very much! Yes, there are many similarities with Hungarian & Romanian foods. Almond milk would probably work better as it is not as sweet as coconut milk. Also, if you thickened the soup with a light roux and instead of using butter with the flour, use grapeseed or blended oil to maintain the lactose free dynamic.
@deborahbrown6029 6 ай бұрын
Thank u
@cookingwithchefjosephj.shutsa3 6 ай бұрын
My pleasure! Hope you enjoy the soup.
@anitatoth4543 6 ай бұрын
What type of beans is best
@cookingwithchefjosephj.shutsa3 6 ай бұрын
Great question! Beans that are hearty work best. Beans like cranberry, kidney, navy, cannellini, great northern, black or garbanzo. The reason these beans work best is because they hold up to the longer cooking process. I do have another Hungarian bean soup video (zöldbab leves) that can be made with green or yellow beans that are far more delicate and are put into the soup a few minutes before serving. Thank you for the question. Jó étvágyat!
@alberteinstein5999 7 ай бұрын
Oh this will help me get better faster ❤
@cookingwithchefjosephj.shutsa3 7 ай бұрын
I bet it would!!!! Hope you get better soon .
@endlessdreamkitchen 7 ай бұрын
❤❤❤❤❤❤
@healsinger 7 ай бұрын
Ok... so i had some really nice fresh Green Beans and wondered if there was a recipe that I could make a "unique" soup with them. Mind you in all my years I never heard of "green bean soup". I use green beans in my vegetable soup and consider them to be indispensable in that recipe but I never knew there was a soup called "green bean soup". So I did a search on KZbin and up came your Hungarian Green Bean Soup. I love the to try cuisine that originates in countries who's food I'm not that familiar with. So... I had to make it! Of course I didn't have "Venicen Smoked Sausage"... I did my own thing and used 3 different meats as a base. For the most part i followed your recipe. The soup turned out to be quite good possibly a favorite! I like to wait a few weeks to see if I crave a recipe again before i consider it a favorite. But I'm sitting here eating it a second time the day after so I'm headed in that direction. 🙂Thank for for a recipe that I didn't know existed! Any more unique Hungarian recipes? I've subscribed and I'm ready for the next one. This was a very long way of saying thank you for your generosity.
@cookingwithchefjosephj.shutsa3 7 ай бұрын
First of all welcome to the channel! I am proud to have you part of the team. Thank you very much for your kind words. This soup is one that I ate a lot as a child, but of course I modified the recipe over the years. I do have other Hungarian recipes on the channel under my Hungarian playlist. I think one that is very easy and everyone enjoys is called lecsó. Let me know if there are any dishes that you would like to see made, and I would be more than happy to share my version or technique on how I prepare a dish. Jó étvágyat!!!
@jackijax505 7 ай бұрын
Never use jarred lemon juice. It’s gross. Use only fresh! Don’t listen to the government recommendations. If you can longer than 10 minutes in a water bath you don’t need to go sterilization crazy. Just make sure they’re clean.
@cookingwithchefjosephj.shutsa3 6 ай бұрын
I’m not so sure about that. Fresh lemons can be unpredictable and may not be acidic enough to reach the proper pH level. If I use fresh lemon juice, I will always add citric acid. Quite frankly, I’m not willing to take the chance of killing someone by improper canning. Besides, there is so much lemon zest in this. The flavor profile is exceptional and the bottled juice gets lost.
@alberteinstein5999 7 ай бұрын
This looks moist and delicious
@cookingwithchefjosephj.shutsa3 7 ай бұрын
Thank you! Yeah, cooking Sous vide is the way to go especially on proteins that are lean and can dry out.
@Mothman_Libra 7 ай бұрын
I know what I'm cooking tonight!
@cookingwithchefjosephj.shutsa3 7 ай бұрын
Let me know how it turns out! I think you’re gonna love it