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nice :)

Ur so underrated

Corey man this is insane production quality and your kitchen and equipment is amazing. I thought when I clicked below the video you’d have like a million subs. This is crazy, good video!

Montenegrin Prosciutto Crying

What degrees

You know fuck brioche, its overrated for burgers, could you do a tutorial for challah burgers buns please!

I love watching different methods for hot, and cold smoking salmon. Everyone has different cure times and recipes. Like you, i only do a short cure of 3 hours. .i see most other peope do an overnight cure. Any reason why you also prefer a shorter cure?

looks good but not Kosher

Happy 🤢

Looks like a Samurai sword? Or perhaps it looks like a tomahawk? The clue is in the name 🤔😜

Looks like a Samurai sword? Or perhaps it looks like a tomahawk? 🤔😜

Your mixing cream and duck for hanukah tho lol

that looks absolutely fire.

Duck Fat Latkes with Creamy Duck Rillette to celebrate Hanukkah. Recipe Below👇 Latke Recipe: 2lbs Russet potatoes 1 small onion 2 eggs 1/4C Sliced Chives 1/4C Matzo Meal 3tsp kosher salt 3TBS Duck Fat melted 1/2tsp black pepper 1/2tsp baking powder Procedure: Shred the potatoes and onion on a box grater and squeeze them over a strainer until all the water is removed. Pour out the liquid but keep the white potato starch left at the bottom of the bowl. Add in all the ingredients and mix together. Preheat a pan over medium heat with enough peanut oil to cover the pan by about 1/8”. Cook the latkes on both sides until they are golden brown. Transfer to a tray with a paper towel and season with a pinch of salt. Duck Rillette: 4 Duck Legs 16oz Duck Fat 2 Sprigs Rosemary 3 Garlic Cloves 4 Orange Peels Cure Mix: 150g Kosher Salt 25g Sugar 5g Thyme 10g Black Pepper 5g Fennel Seed 5g Coriander 1 Orange Zested Rillete Mixture: 150g Double Cream 5g Chives Thinly sliced Procedure: Season the duck legs on both sides with the curing mixture and let sit for 1 hour. Shake the legs off and add to a pan with the duck fat, rosemary, garlic and orange peels. Cook at 300F for 2 hours If you have the time, cool the duck legs in its own fat for 24 hours, this will give the best flavor and texture. If you do not have the time pull the meat while it is still warm and cool it down. Mix with the double cream and chives and keep cold.

You forgot to add Lemon Juice to your Glaze ingredients! I used your dry brine recipe hopefully it all turns out :)

Vaya puta mierda al lao del jamón DOP de Teruel

Oh, dear ....I only had five cups of flour, what will happen???

Burned piazza is ready

Does this hurt the pigs?

Thanks dawg about to make this for family Christmas dinner

Isn't tomato red?

Why you people cut thes cows that provide and feed milk to you

Not bad but coming from spanish jamón this is like a kids treat

Jamon del chino

Tastes exponentially better when drunk

I live in a very cold part of the world and the cooking takes longer than 5 min to almost 15

“CHILI CRISP” PORK BELLY BURNT ENDS! Recipe Below 👇 Pork Belly Seasoning Blend: Enough seasoning for a 14lb pork belly 1/4C Paprika 1/4C Kosher Salt 1/8C Ground Black Pepper Cut the pork belly to roughly 1 inch cubes and seasoning with the seasoning blend. Smoke at 275F for 2 hours spraying with apple cider vinegar every hour. “Chili Crisp” 1.25C Peanut Oil 3Tbs Korean red chili flake (to be mild like this one or 3TBS Crushed Arbol Chiles to make it HOT!) 18ea Garlic cloves 2TBS Smoked Paprika 1TBS Brown Sugar 2 Large Shallots 1/2C Chopped Peanuts 1/4C Sesame Seeds .5C chopped dried shitake mushrooms or 2TBS Mushroom Powder 2tsp cayenne pepper 2TBS kosher Salt Pour hot oil over all ingredients and then simmer for 5-8 minutes until garlic and shallots look transparent, caramelized, crispy and the nuts look toasted.Strain and set oil aside for another use. Finishing: 4OZ Butter 4TBS Brown Sugar After 2 hours of smoking, Put the pork belly burnt ends into a pan with the butter and brown sugar. Add the chili crisp on top of the belly, keeping the oil set aside. Cover with foil and continue cooking for another 1-2 hours until they are completely tender. Once they are tender, gently toss to evenly coat with the sauce and crisp in the pan. If you are putting this on a plate, you can drizzle with the reserved oil.

Good recipe

And Italy is so much better than Kroger 😂😂😂 that was my first bit and I’ve never had one as good

Fun fact: Cows are forcibly impregnated and killed in the dairy industry. Consider a plant-based alternative instead 🎉

How long did you smoke it?

Why don't you tell about animal rennet. Major ingredient in making parmesan cheese

Only jamon bellota❤

God damn it Prosciutto why are you so God damn delicious.

So the cops can carry where ever they want why not America citizens!!

I had a like..but, took it back because there's no ingredients or recipe. I clicked on here to learn how to make duck not watch someone else' cook it.

Kobe Beef is the most expensive meat in the world due to the extremely high marbling and limited availability. These pure Tajima breed cows with the floral authentication stamp must be raised in the hyogo prefecture and the highest rating could go up to A5 with a BMS score of 12 meaning over 65% of the meat is fat. Since only 7,000 of these cows with these fatty genetics are raised per year, A Whole cow with this rating can cost around $25,000. The meat is incredibly tender and packed with flavor even when eaten raw. There is nothing quite like grilling one of these steaks over charcoal but another way to enjoy some of the other cuts is to thinly slice them and give a quick sauté with salt and a touch of sauce. This is something you’ll never forget putting in your mouth.

It taste great but you’ll never forget the smell🤢

Wow

Deliciosos

I love love prosciutto. I will literally go to that town just to eat that..

Trash tbh

Why does everyone insist on showing undercooked steak as “perfect”. The damn thing is still mooing!

How long does it last staying preserve tho?🤔

Thank you Corey!

Thank you Corey for making the meringue brown in the oven instead of the blowtorch as I keep seeing. I think the other's made more of a marshmallow than a meringue. PS I use a little confectioner sugar in my meringue makes it light. I know yours prb is great. I also subscribed to your channel today because of this pie!

That doesn't seem profitable

"humididi" 😂😂 noo sir, HumidiTY, with a T 😉👍🏽

you know how to do food?❣️

Hey Corey I’m a new subscriber . I just saw one of your videos for the very first time where you were in Japan with your mom. I thought you seem like a nice guy on a trip with his mom who seems to know a lot about food and Japan. I started watching your other videos and learned that you’re a professional chef award-winning who makes beautiful videos and teaches us how to prepare the food you make. I don’t eat pork but I’m gonna try this with beef ribs. I’m so glad I found you.❣️