The 300 Hour Beef Wellington

You can get some of my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link: madein.cc/0923...
I think this is one of the most intense Wellington in existence.
Get My Cookbook: bit.ly/Texture...
Additional Cookbook Options (other stores, international, etc.): bit.ly/Weissma...
FOLLOW ME:
Instagram: / joshuaweissman
Tik Tok: / flakeysalt
Twitter: / therealweissman
Facebook: / thejoshuaweissman
Subreddit: / joshuaweissman
Discord Server: / discord
---------------------------------------------------------------
Recipe: www.joshuaweis...

[@James_D.]

Wow! Let’s watch Josh make this ridiculously long thing!

[@michaelwesten4624]

thats what she said

[@JoshuaWeissman]

Thank you :)

[@Malachi162]

That Fermentation song had me crying 😂

[@pikapower5723]

​@@JoshuaWeissmannot gunna lie i just come here because i like watching you cook Ive wanted to make your recipes before but i could never get everything because im poor 😢

[@thatguysanimation]

​@@michaelwesten4624🙃

[@luiz_bossen]

I love how he is so calm and precise about how we can make this, like any of us is gonna make a 300 hour Beef Wellington

[@Killerstorm321]

you can…you just need to take a week off of work

[@shepardice3775]

He's not expecting anyone to make the whole thing lol. He said he's showing all that so people can take techniques or parts of the recipe if they want. Someone's probably gonna be insane enough to make this though

[@lightlezs7048]

Josh doesn't expect anyone to repeat this, it's just that it feels like the moment he relaxes and glosses over a detail the commenters will want him dead, that's just how the internet is and he knows that well.

[@hop6343]

I mean people complain when he glosses over details in his vids and now that he explains everything people still complain smh

[@sirbeatlesfan101]

I would consider it actually

[@185MDE]

Since we are counting fridge time… I have 10,214 hour mustard in my fridge.

[@groovydakota]

😂

[@user-rl5xq1ix5q]

Say swear

[@lethn2929]

I really want to see Joshua start a series like "Microwaved, but better" because we've all been there where we've wanted food right away when it's convenient, so why don't we look at all the methods out there for making food we can cook in a microwave or just add boiled water too but it doesn't suck? It would be really nice if more youtubers took on this challenge. I think prep time is potentially an irrelevant factor, I want to be able to make something I can put in the fridge or even store long term that takes seconds to heat up. Bonus points if you go head to head with supermarket food.

[@BanchoBenny]

meal prep. quit being lazy and take pride in your cooking.

[@BanchoBenny]

@@LucolanYT i like adam ragusea. dude keeps it real and doesn’t get pretentious.

[@LucolanYT]

@@BanchoBenny Thanks for the suggestion, I subbed. I don't mind that Joshua has steered towards entertainment, but I do miss seeing more recipes I could actually manage after a workday.

[@virionspiral]

​@@LucolanYTcheck out Brian Lagerstrom if you haven't.

[@meche__2596]

@@BanchoBenny no. I have other things I would prefer to do with my time; I want the most optimal ratio of time to benefit, because there are always seriously diminishing returns.

[@safounsami4955]

Watching josh cook while eating makes the meal more delicious

[@beto3833]

Absolutely my man

[@VeshSneaks]

Can confirm, just had the best Crunchwrap Supreme ever while watching this.

[@jacobfloyd4280]

nah wrd bro 😂

[@andrewdow8516]

I’m so stoked that Made In is sponsoring you because I freaking love these pots and pans. They make a massive difference from normal cheap pans, even on my cheap electric coil apartment cook top. Been using them for about a year now and I do not regret them in the slightest.

[@stilloutside]

Josh kills me with the voice of the complaints from viewers for not having the tools for cooking 😂😂

[@Kyl3xPro]

I've been watching this channel for years, and while 90% of this stuff i'll never make, I learn a lot of things that I can apply to the things I DO cook to make them better. like which cuts of meat are better for this, or that. how I should be cooking certain things. This and many other channels are fantastic for someone who wants to learn how to cook.

[@rainman42]

He really breaks down alot of things, never leaves anything out, so that we can learn not only how to make it, but why he does certain things to then dish or ingredient and what it does.

[@milkey6000]

Man I don’t think enough people talk about his kitchen

[@eggman_-]

if he talked about it more or made a full length video talking about his kitchen and walking us trough it or maybe as he introduces us to the different parts of the kitchen he shows us how he uses those parts of the kitchen then more people would talk about it

[@Fitz1993]

Eh, he threw a bunch of money at it and got some fancy shit. What do you expect people to do? Gush over how much money he spent? Who cares?

[@aecl4287]

After coming back from the recent Uncle Roger video, I could not disagree more. They keep talking about the kitchen 😂

[@muhammadsachal7762]

the dick riding is crazy

[@sycofya1677]

Who cares, its just an expensive kitchen

[@adamcook3549]

I wanna see the crew come in and try whats remaining after you've tried and had your shpeal. It would be good to see more reactions I think! But incredible work as usual josh

[@sienkotothemax]

Then we'd have to listen to 700 of those *chomp* sounds as they taste it and our ears will bleed

[@CallanElliott]

Just for anyone who does make their own puff pastry for the first time: keep it in the wax paper when you pound the butter out. It makes it easier to store in the fridge.

[@ori-yorudan]

Also just for anyone making their own puff pastry: It's not worth it. It's a massive waste of time. Puff pastry you buy from you local grocery store freezer section will be far more consistent, much higher quality than home-made, and very cheap. There are only 2 types of people that make puff pastry from scratch: Professional Patissiers trained in france... and idiots.

[@k_meleon]

@@ori-yorudan I think that idea comes at least in part from the fact that people largely overcomplicate puff pastry... at the end of the day making a quick puff pastry takes about 20 minutes of active time and it's miles better than anything you can buy at a store if you get very good quality butter(that really is what makes a difference in my experience)

[@u_DrunkSailor]

Phrasing

[@CallanElliott]

@@k_meleon It takes two hours or so, but most of it is 'hurry up and wait'.

[@CallanElliott]

@@u_DrunkSailor Thanks

[@LeonHeng-om1jm]

I just finished culinary school which took 2 years, Josh summarized everything that i learnt from it in 13 mins. WHERE TF WAS THIS 2 YEARS AGO JOSHHHHHHHH!!!!!

[@dankaczor8965]

The crepe addition made it interesting. You can definitely make it more savory by adding paprika or peppercorns. This is making me want to experiment with the original recipe now. Just as long as Gordon doesn’t call me a donut for steering away from the traditional recipe. (Note: Gordon’s recipe did not include a crepe layer and I was basing it off of his recipe not a traditional recipe but I think the addition layer of crepe might be unnecessary since other pastries are used.)

[@bloodyfitnerd1947]

experimenting is what cooking is all about.

[@plehis123]

Addition? You put crepes in beef wellington.

[@Shadow456376]

Donuts are delicious

[@byaialele5916]

Crepe is traditional

[@zangrat]

Crêpes are used in every wellington?

[@itssharktime6560]

"Mom can we have dinner?" "No sweetie, we need to wait almost 2 weeks"

[@masonvidinha5573]

Just wanted to let you know I've been watching your videos for years and I finally pulled the trigger on ordering your cookbook yesterday and I'm SO FRIGGIN' PUMPED for it to show up today!!

[@TheDrawingPerson19]

We need Gordon Ramsay to react to this

[@SwissyAthena]

I make Gordon’s Wellington that he featured on the F*Word. Its always a show stopper. One thing I remember Gordon saying - “The Puff, just buy it”

[@Aninaya]

The funny thing of fermentation: It's scary when you haven't done it. But if you just follow 2-3 really SIMPLE rules (2% Salt, always everything under fluid, USE CLEAN CONTAINERS) it's so easy and so few work. I do my own sauerkraut, fermented red cabbage and kimchi and to be honest it is so easy and tastes so much better than the store bought stuff.

[@dvklaveren]

💯. I make a fermented yogurt sauce for pasta that I can just slap on my plate straight from the bridge to have the easiest meal prep imaginable.

[@jujutrini8412]

My mum, grandma and aunts have been making fermented vegetables their entire lives (over 80 years) and they didn’t even know it has to be 2% salt to water! My grandma learned from her grandma etc etc. They just do it by eye and experience. We’re all still alive and their fermented stuff tastes so good so I guess we’ve been lucky! 😂

[@dvklaveren]

@jujutrini8412 2% to total weight, even. At least for lacto-ferments. Honestly, given how little incidents there are around lacto-fermenting, there's probably a bit of buffer, but 2% by weight (water + produce) is the standard. From there, it's off to the races for lacto ferments.

[@jujutrini8412]

@@dvklaveren Thank you.

[@danielsantiagourtado3430]

Can we all take a moment to appreciate all the work papa puts into these recipes?🎉🎉🎉🎉🎉🎉

[@foolishgamer99]

NPC comment

[@conmattang8492]

"Can we just take a moment to-" SHUT THE F*CK UP NOBODY CARES ABOUT YOUR LIKE-BAIT COMMENT

[@repticare101]

cuck

[@fabio_0]

No

[@ocomentador7444]

I like this series. It's not only about how long you can take to make it, but how complex the many components of it can be

[@eddy725]

One of these days Josh will reveal he has been herding/raising cattle and growing a wheat field just so he can make a multi-year burger.

[@BenBenBenBenBenBenBenBenBenB3n]

I'm surprised you didn't make your own prosciutto :p for real though, the crepes look very interesting, I'm curious to see what a sourdough starter would do to a buckwheat galette, also fermenting mushrooms is a big brain move that I wanna try

[@HeyLyfe]

this guy takes dishes to the extreme, i love it

[@kennethhunter3216]

I WANNA SEE JOSH MAKE SOUL FOOOOD!! Who else agreeees? Fried chicken, baked Mac and cheese, greens, yams, cornbread.. etc! Just SOUL FOOD!

[@Skenjin]

I know you complimented the short rib you wrapped it with, but I would hazard a guess that the biggest difference came from the dry aged beef and the fermented sauce. Also please, could you do the ingredients in the opposite order next time? Like: Day 1, put this beef in a dry ager. Day 10 start this sauce that is going to ferment. Pretty much a sort of countdown to making the final product. I think that would give a greater sense of the time taken to make it the way you did.

[@bobcatsssssssssss]

i love how he does this all step by step, like any of us would make this ridiculously long thing!

[@starlalilymoon]

I actually want to, but I have to figure out how to dry age... also need to buy supplies to be able to make it. One day xD

[@regeman100]

in 10 years we will se some "10 years beef" video where joshua starts by raising his own cow with special nutriens for best taste

[@MikuruChan123]

I've done that puff pastry before. When I was in culinary school during COVID. It was honestly the only way to do it in a home kitchen doing it by hand.

[@Knifeandspoon_]

Josh, I'll never do that whole thing lol but I'm definitely going to try some of the components. There's a lot to learn in this video! Thank you so much for all the amazing content! 🙏❤️

[@nate-404]

I like how he's describing this like we're going to recreate it 😂

[@_j0rd4n_]

hes doing it so we can follow along better and really understand what is happening because not all people know

[@Spowuk]

@@_j0rd4n_ he's describing it as if people are gonna follow along 💀💀💀💀

[@nurseii9018]

Fr though, but it’s fun to watch 😂

[@ryanmckay2535]

Looking forward to that second book Lil Papa. Pre ordered it the day it was announced.wish I had held out and got a signed copy, but knowing I've supported you makes me happy. Big Daddy Loves ya Lil Papa.

[@jacobjones1849]

Imagine spending 300 hours on something just to hear Gordon Ramsey yell “ITS BURNT WHERES THE LAMB SAUCE”

[@HeisenbergFam]

"I love Gordon Ramsay" Joshua should collab with the unknown chef and give him some spotlight

[@natpicking]

Gordon Ramsay needs to taste this Welly Welly goodness button ⬇

[@maximumvio1et677]

I appreciate the honesty, that it's not that much better than it's worth an extra two whole weeks and all that effort. 'regular' wellington is already amazing and time consuming!

[@badwolf0099]

A note regarding the fermentation part of this project recipe: Your resulting funk level will be qualitatively directly related to the heat of the fermentation, if you set the jar on a colder counter, less funk, warmer counter, more funk. I would not advise incubation or refrigeration without researching this further, but you can easily just set it somewhere cooler or warmer for desired funk level.

[@ThunderHunter2019]

Gordon is gonna love this Papa Josh. 🎉😮

[@repticare101]

NPC comment

[@ThunderHunter2019]

@@repticare101 No. why do you assume that!

[@repticare101]

@@ThunderHunter2019 NPC-enabled reply

[@ThunderHunter2019]

@@repticare101 Your kind of a Terrible person you know?

[@foodsworthyoursalt5538]

I always find something you do that I can add to my kitchen repertoire ❤. Great video

[@user-uw4df1tt1b]

As a Joshua I would like to say that you, a Joshua makes some very Joshua-ey content I’ve seen

[@Tempestwolf79]

Another chef proving the only reason you'd ever make puff pastry at home is for the flex.

[@danielsantiagourtado3430]

Definitely gonna take home the puff pastry and the Duxelle! Thanks papa!🫡🫡🫡🫡👍👍👍🔥🔥🔥

[@Acornsgo]

He didn't even raise his own cattle smh

[@OfficialHavocOsiris]

It's heartwarming that B-Roll no longer needs any intro

[@wombat6]

I love that Josh names his food items dumb names like the dough named "Piss". That's my exact sense of humour and the fact that someone as dumb as me can accomplish things in life is motivational

[@richardgreen5637]

your videos are going south. I used to enjoy your videos, now they are too far from reality. Just some feedback from a viewer, all the best man.

[@squilliam2813]

I’m first papa

[@mxspokes]

The fermented mustard and mushrooms is definitely things you want to do, fermented mushrooms and their liquor are really good in a lot of dishes, and homemade mustard of any type is amazing.

[@galenavang427]

I genuinely love these videos sm ,most of my other cooking ytbers stopped making actual cooking content :') Josh slays

[@Yashuop]

Claim your “here within an hour” ticket right here🏆

[@CobieCrypto]

Wondering if Josh will ever put out good cooking content again instead of weird pointless content because he has to pay for an unnecessary studio

[@st462210]

This looks amazing! Have you ever considered making a cookbook of recipes like this, where they are all long term projects?

[@mikefuentes2679]

You know this is really good when the video is 13:37 long. 13:37 = 1337 = LEET Only legends understand this 🤣 You a Leet, Josh.

[@JavaBoy1337]

:D

[@brownchicken5522]

am i the only one who noticed this man has a marbel rolling pin he really is the king of marbel

[@Fangedfilms]

**looks up from nomming on the wellington** I liked this video. Sure these lets watch Josh make a really long thing. Can come off as a touch pretentious to some. But I see it as a man flexing his culinary knowledge. I also learned how to make fermented mustard. 10/10 would watch again and love the passion.

[@arabscamel1034]

The curse of the chef. Take all the time you can to make something amazing just to overcook it slightly in the end.

[@dvklaveren]

For the salt brine, it's important that you weigh both the water and whatever you're brining. It doesn't really help if you, say, vacuum seal your mushrooms in a minimal brine solution if the brine doesn't account for the weight of the mushrooms. So weigh both. 2% is the minimum by total weight.

[@prodbynixc]

You are looking for a certain salt content in the solution itself, so adding in the weight of whatever you are fermenting would increase the salt you add and you may end up with too salty of a brine for a perfect ferment.

[@misterhat5823]

That's not how brining works. A 2% salt brine is 2% salt and 98% water. It doesn't matter what you put in it, whether it be one mushroom or a brick.

[@set4]

it does help, in fact its the way to do it properly, you are oversalting all your brines

[@dvklaveren]

Guys, yall are undersalting your brines. The solution will dilute with the water content that is drawn out of what you're fermenting. You can't estimate by how much if you don't know how much stuff you're putting in and are doing it by eye. 2% is the minimum by total weight, so if you're adding a 2% water only brine to what you're fermenting, the ferment is below the minimum by total weight, which means the osmotic pressure is too low to prevent issues. In Josh' case, it's become a 1% ferment. If you're doing it by water, the accepted minimum is 4%, but if you're doing it accurately with both weights, the minimum is 2%. A 2% water only brine is not enough, because that gets you a 1% salt content by weight or even lower if you pack the produce tighter. That's unsafe. You can use other osmotic to get different osmotic pressures that reduce the salty taste if 2% by total weight is too salty for you, but that is a pretty advanced thing.

[@dvklaveren]

@@set4 OK, so if I vacuum seal 1 kg of mushrooms with 100ml of 2% brine, that's enough, is what you're saying? That's not how concentrations work.

[@Shortfuse918]

“Wow, that looks fun to make and very tasty!” He said while snacking on ruffles

[@VincentVega217]

Rolling the butter inside the waxpaper is pretty cool. Never thought about this. ♥

[@ashe1317]

my favorite part of this was, without a doubt, that elaborate thyme pun at the end. no better way to celebrate the egregious timesink of this monstrosity than to literally garnish it with a delicious little herbal joke omg

[@utkarshsinghal7962]

Remember how his vids started with camera peeking from a kitchen cabinet

[@Exmorted]

Maybe it's just me, but I really miss the old format of videos. And by old, I mean like... 4-5 years ago. Instead of memes, jokes, sexual innuendos, 'papa' and ridiculously fast talking, it was just a calm explanation of the process. It's no longer about making a croissant, or something as simple as a carbonara, french fries, kimchi or whatever. It might be me who don't do well with change, but the general technique-focused videos of how to lacto-ferment, or how to make bread, how to this and that... that was what made me experiment with new things in the kitchen. I don't get that same impulse to go out and make the food if we're on the 15th burger where pro chef slamdunks on fast-food joint. And when we're doing things like cooking a whole alligator, or making the spiciest food known to man, which is just arguably clickbaity concept, then sure it's entertaining, and entertainment is part of it, but I can only watch it and think "well, that was nice". and have nothing to try. Josh becoming a hibachi chef is fun to see, but it didn't really inspire me (and I'm guessing a bunch others) to do the thing in the video - it did when we made duck breast prosciutto, homemade fermented mustard, cured egg yolks or a focaccia. Josh if you see this, I love you man, but I miss things that are manageable, and isn't as hyperactive in terms of pacing and the amount of dramatic elements added to it. I get out of breath from watching your tiktoks because you sound out of breath making them. Slow down brother, calm. zen.

[@rontzaba]

09:35 "THE FII - LEHH" hahahaha had me dying. this recipe is ridiculously amazing.

[@zurknjurk]

Technically speaking, a 2% salt brine would contain 2% salt by weight and 98% water by weight. by calculating 2% of the water's mass and adding that much salt, you change the overall weight of the solution and are left with slightly less than a 2% salt brine solution. Does this matter? Probably not but just thought I'd mention that.

[@ultratensao]

Found funny Joshua referring to the ingredients like "Your" making it looking like I'm gonna really do it. 🤣

[@TalesOfTorment]

I'm high as balls but puff pastry looks like the damascus steel of cooking

[@mikeheadhoncho]

You’ve got a point

[@Owenmilan]

Honestly the mustard is one of the best parts of this video. Very cool approach to making it oneself.

[@McTerrox]

i can for sure say, i will never ever cook this. but it looks amazing and i apperitiate josh his dedication

[@trevorreniger5670]

I don't know of much from that recipe that I'd use in other applications. (but it's always fun watching Josh cook) However, I'm definitely going to look into fermentation more and will be trying out that mustard!

[@redgirl01]

Love this! I love beef Wellington and yes, it’s time consuming but well worth it in my humble opinion.. also very mesmerised by your luscious locks in this video 😂

[@SheyD78]

I made a wellington earlier in the year to use up some old short crust pasty I (sort of) turned into puff pasty. Good but so much trouble I can't imagine doing it again, and that was just for a tiny fillet of beef. Worth trying once though.

[@chocofro3]

Of all the things I'll never make from this channel, this is number one! lol

[@Rallesaurus]

I might be a little outdated on your videos, but your new kitchen is amazingly beautiful!

[@plotholedetective4166]

My late uncle G was a vineyard owner and he once cooked us tuna using some of his 30 year old wine. By the logic of this show that would count as 30 year tuna.... Fishy

[@afhostie]

I appreciate the honesty at the end. Guessing you'll keep adding the short ribs in the future?

[@BradfordRMcKnight]

I’ve worked in restaurants my entire life.. everywhere from bus boy, to fry cook, to general manager. I’ve always thought Beef Wellington was a terrible dish. With that said, I do appreciate the work Josh did to try to make it worthy of its false prestige.

[@andynguyen1184]

What he counting fridge time means all my food is 100hrs+ sitting at the grocery store not even counting my fridge time 😂😂😂 love his effort

[@bryanstrahm9961]

Josh out here mocking me every day by having the kitchen of my dreams. I will have to just live vicariously through his videos.

[@youcanseethefuture6220]

New studio iss fine aff But miss the home old setup Butt Joshua is Joshua the same thickk ass boiiii lovee youu broo and ur content cz from the age of 10 all i wanted to do was cooking and have been watching u for over 4, 5 years u really motivated me to be a baker hopefully ill make itt ❤

[@awstonkelly4144]

Josh needs to make runzas. As a midwestern guy who moved to texas I miss my runza and I know Josh would love it.

[@josegop1]

Yes Josh I will totally make this at home

[@AndreFerreira-bu3vq]

I did a 24000 hour beef wellington. I had to wait for 1000 days for the cow to be born and grow to the perfect age to make the perfect beef wellington.

[@overagetoddler]

I love it when papa serenades me with ways to not die.

[@overagetoddler]

Also, papa didn't make his own prosciutto? that'd be 9600 hours there guy. love u papa

[@shimMakepeace]

To be honest, I think if you just added the green pancakes and bought the meat pre dry aged, it would be spectacular. Great vid!

[@rainman42]

Wow, Josh,looks delicious! I stayed at Ceasars Palace , Atlantic City NJ last yr.....they had a smaller Gordon Ramsey restaurant inside the hotel. My wife and i didnt know it was there, but it was a pleasant surprise( we were going to Guy Fieris until we found out) and I knew i was going to get the BW before i even sat at a table. It was everything i imagined it would be. Also, 22$ meatballs( for just 2) stuffed with ricotta was an outstanding appetizer, but that BW stayed in my dreams . Of course my wife got his scallops and risotto,and we shared of course. 3 dishes of what hes famous for right there and it was hot, fresh, and simply devine. 220$ for my son, wife, and i. Id never spend that much unless it was worth it and i figured it ramseys, so we took a shot. Idk about his other places( im assuming the same standards apply) but this was a toned down version of his restaurants,casual setting, but still had the glamorous food that we dreamt of when we'd seen it on tv.

[@johnnybui7431]

Finally after an eternity, i found the answer for what is the green layer in beef Wellington

[@GilesGuthrie]

Editing on this is next-level. 'grats on a great one Josh & team

[@PeterParker-jm4dc]

u can pre cook welly for 20 min let it rest, slice and then finish/ warm up in the over crepe and spinach crepe must be in separate layers. i dont remember but we were making spinach layer out of something but it wasnt crepe shortrib at 52 c for 72 hrs would be better u forgot to do nice JUS out of trimmings and stuff :)))) overall thank you for hard work bro! your recipes are the best

[@stevenjohnson249]

If you want to make this but don't have access to a dry aging chamber you can use dry aging steak wraps or umai bags which will make it safe to do in a standard home refrigerator.

[@Captainalexstars94er]

Ive been waiting for long that you Make a beef Willngton, you doing very Amazing joshua W. Keep going ❤

[@MrIrondog55]

There's also another thing you can learn Joshua! I know you mentioned this in one of the Guga/Uncle Rodger videos... Worcester (of the sauce variety). Theres 2 ways of pronouncing it in the UK. Wooster Sauce or Wooster-sher Sauce. Not gonna lie, that word is a mouthful, never mind the flavour! It trips so many people up, so don't feel bad!

[@ksukhia]

You could do some acoustic treatment in the new kitchen, there is quite a bit of 'room', and also high pass your VO mic, on systems with low end repro youre getting a lot of plosives.

[@MaximeCHEVASSON]

Can't wait to try your puff pastry recipy on croissants, on brining shrooms on shrooms ketchup ! Thanks a lot for all the tips

[@amanda-clairebennett6132]

You are a very funny man, your videos are so entertaining, so much energy and so much effort, many many thanks from Western Australia

[@daltongrady5643]

The fermentation song was a banger!

[@thedorito5434]

I thought that Josh was the coolest in this video... so how do i put him in my ideas..? 😅

[@damongarner3792]

When I made Weissman's "speedy" wellington several years ago, my family gave me funny looks wondering why I would work so hard for a dinner. Then they tasted it. Hmmm....if I ever need a family-dinner flex.... I think I can summon my internal "Beautiful Mind"-Math to avoid fermentation manslaughter.

[@sir_tote]

*its literally bloody* Josh: its a little overcooked i’ll give you that

[@Aiochi]

I wish I could taste that.... It looks ridiculous. However, you wanna know what also makes my mouth water like a 300 hour beef wellington? B-roll! Where's my b-roll, man?

[@XannnyTanner]

I will almost certainly never embark on this Wellington journey personally, however I did take away the neat spinach crepe and am interested in fermentation a lot more now that I see a lot of it just comes down to simple math and exact measurements. Great vid Papa

[@Yohruu]

color me surprised that josh didnt hit us with "now lets make some prosciutto"

[@iancanada6875]

I think the short rib is a great idea if you can get a good sear on them without drying it out. You won’t have to sear the tenderloin to get the browned flavour and you can have a nice perfectly even medium rare piece of meat with no grey band.