He does it as a joke, but in this situation it’s also to show how much easier it is to crush and mince the garlic instead of micro planing it. Crushing the garlic also releases more flavor than slicing/grating it. You want as much damage to the garlic as possible
I love how Josh looks like he's on the verge of breaking out in laughter in every shot, I would too mixing it up in the kitchen with Mr Toups HAHAHA!!!
I dont comment much these days BUT! - Isaac Toups is the man! Not seen one video that he isn't cool as a cucumber. He needs his own RUclips, even if its not cooking. Id watch 'a day in the life of Toups' any day.
Me too! Isaac Toups has some serious charisma. My first intro was on Top Chef and he was always making me laugh. Being a southern girl I guess I’m naturally drawn to that accent and of course his sense of humor. Someone give this man his own show already!
I'm a little disappointed they kept saying "Porterhouse of Pork" when Porkerhouse was sitting right there for them to use. Also a side note, did Garlic kill dude's whole family or something? My man brings the hammer down every time Garlic touches his board.
Issac Toups, thank you for saying what I've been saying for years STOP FRENCHING THE BONES! The best part is the crispy meat and fat on the bone. Those poor little chops look anemic when they're Frenched.
Soy sauce and vinegar! What are the measurements and what kind of vinegar! Sounds like a delicious marinade! Please someone let me know,I'm doing chops tomorrow!
@@food52 I will let you know for sure! It was perfect timing this video came to me because I was searching for a method of how to cook porkchops that are tender and not covered with sauce. I like the gastrique they used. I normally take pat of butter and squeeze fresh lemon juice on my porkchops. ONOLISCIOUS!
The milk solids in butter will burn, but olive oil's smoke point is just as high as canola oils. Or at least very close to it. Grape seed oil is a little higher.
So I understand a brine provides moisture to your protein and keep its juicy. However, with all that salt in the brine, do you still need to salt the outside of it? I feel like at that point it'd be too salty if you season the outside of it.
Hi! We're using a Dansk Kobenstyle casserole -- you can find them on our site: food52.com/shop/products/3716-food52-x-dansk-kobenstyle-casserole Hope this helps!
This might be heresy, but when I'm eating a thin-cut pork chop, I actually like them to be overcooked. There's just something about the meat being a bit dry and crispy that I love. It's the only time I enjoy that though. Thick cut chops, steaks, chicken, I hate to be overcooked.
There are too many variables to give a specific answer, try 5 first, check with a insert thermometer. If there is considerable variability (mass, thickness, bone, fat, etc.) you may even have some chops finish before others [1]. 1. If you have chops that look like they will outpace the others remove them early (undercooked) and put them back with the others to continue cooking after they have cooled a bit.
If there’s salt in the brine more than likely you won’t need to add more salt to the meat. If you salted AND salt brined it, that’s gonna be too salty. If you just salt brined it, maybe too much salt for your size chop?
@@jessd3601 i figured but I used the ratio he said to use and then he salts the chops after brining them. I think it’s just if I bribe it I won’t salt it, also I’ve discovered that if your brine your chops there’s no need for a pan sauce.
Lol. The captions in this video are screwed up. The very first line reads "Good fuck up dude", when it should be "Good pork chop dude". Did a double take when I saw that.
Silly cooks, the science behind brining says the wet brine does not add moisture, but binds the existing moisture in the meat chemically, by denaturing the protein strands as they unwind, trapping the moisture. Then when heat is applied the strands tighten up, trapping the moisture. Voila.
I'm a simple man. I see Toups, I upvote.
candyapu3 this isn’t reddit
@@soop8665 ok and
Darkmagic Gaming is it really a upvote? Nah
Its not reddit you dumbass
@@soop8665 take a downvote
Garlic: exists on a cutting board
Isaac: *rage intensifies*
😂😂😂
@Dwain Botterbusch boo
The presenter looks like a guest on his own shown when isaac is on it lol
Charles Borg agreed
He always act like that is cringe, but somehow cool in the same time :D
@@GuitaristJeimuzu this all day!
he looks 6'6 in this one!
Isaac has a great big personality.
I've seen Isaac doing that garlic joke so many times already.
I know dude! - and I still come up out of my seat a little EVERY time. Cracks me up.
He does it as a joke, but in this situation it’s also to show how much easier it is to crush and mince the garlic instead of micro planing it. Crushing the garlic also releases more flavor than slicing/grating it. You want as much damage to the garlic as possible
Not even a joke. Its just annoying now.
He saw the garlic and I saw a twinkle in his eye and I knew he was gonna do it.
@@TheOficialShortKing then quit watching vids with him in it, you know it's coming. Or does it surprise you very time like a lil kid?
I love how Josh looks like he's on the verge of breaking out in laughter in every shot, I would too mixing it up in the kitchen with Mr Toups HAHAHA!!!
isaac never misses a change to obliterate some garlic
I’ve been using that brine ratio for years.
I’m so glad to hear you guys say that was your ratio.
I feel like we just became best friends lol.
I have never made bone in pork chops until today. I will always brine my pork chops now, they were amazing!! Thank you!!
Thanks for sharing, Jill -- glad you enjoyed Isaac's recipe!
Dear lord, welcome to the club.
Isaac Toups you need to start your own RUclips channel man. Love every video your in!!!!!👍👍👍👍👍
I dont comment much these days BUT! - Isaac Toups is the man!
Not seen one video that he isn't cool as a cucumber. He needs his own RUclips, even if its not cooking. Id watch 'a day in the life of Toups' any day.
Glad you enjoyed Isaac's tutorial!
Me too! Isaac Toups has some serious charisma. My first intro was on Top Chef and he was always making me laugh. Being a southern girl I guess I’m naturally drawn to that accent and of course his sense of humor. Someone give this man his own show already!
I actually felt that Josh held his own in this video. Was quite impressed with his knowledge.
Ragin Cajun came in and took us to school! Love it.
Glad you enjoyed!
I love how Isaac was so psyched for the garlic joke
Where's the beer?
havent seen Toups acting so tame in a while
i love everything toups does. chaz bono is pretty good here too
Chaz Bono. Lol!!!
I was thinking the same thing 😂
Isaac is a star I wish he uploaded his own videos to RUclips regularly. He could easily get a million subs.
Isaac Toups needs his own show!
Isaac toups is my spirit animal!
Toups, the man
Isaac needs his own show.
I'm a little disappointed they kept saying "Porterhouse of Pork" when Porkerhouse was sitting right there for them to use.
Also a side note, did Garlic kill dude's whole family or something? My man brings the hammer down every time Garlic touches his board.
Instantly pulverizes the garlic, a lot less work
I have to try marinading my pork chops like that before cooking them and see how they turn out.
Let us know how it goes, Sidney!
Like Isaac Toups. Love pork. Do more like this, please. ;) Thanks!
Thanks, glad you enjoyed the video! Let us know if you have specific topics you'd like to see Dear Test Kitchen cover!
Garlic supplier: Who's guesting?
Food52: Isaac To..
Garlic supplier: Say no more
I reverse sear thick cuts. Seems to work better for me.
this is a great video and you look like my lil brother I never had, so cool! Toups is the man!
Glad you enjoyed, Todd!
Issac Toups, thank you for saying what I've been saying for years STOP FRENCHING THE BONES! The best part is the crispy meat and fat on the bone. Those poor little chops look anemic when they're Frenched.
Especially when it comes to lamb
Frenched lambs are usually for.looks tbh
AlibifortheAfterlife Yep, lamb rib chops looks pretty wimpy when they're Frenched. 😊
AgentZombie6021 XB1 Yes, that's true, but what a waste.
@@memo57708 Well yeah that's the whole point of frenching, but it wastes good bits of meat.
11:24 lol toupps and his garlic
recipe starts at 6:36
Love Toups!
The moment he asked to do the garlic, I knew.
anyone know how tall isaac is?? he looks huge next to that fuzzy thing
Soy sauce and vinegar! What are the measurements and what kind of vinegar! Sounds like a delicious marinade! Please someone let me know,I'm doing chops tomorrow!
thank you for this video. I love pork chops!
Thanks Lorna! Let us know if you have any topics you'd like Josh to cover in upcoming Dear Test Kitchen episodes!
@@food52 I will let you know for sure! It was perfect timing this video came to me because I was searching for a method of how to cook porkchops that are tender and not covered with sauce. I like the gastrique they used. I normally take pat of butter and squeeze fresh lemon juice on my porkchops. ONOLISCIOUS!
If Isaac is talking I’m listening! Well done chef!
I just discovered a new pork chop cut the sirloin cut there huge cuts and have tons of flavor to
Wow, thanks for sharing! We'll have to get Isaac back to cook those :)
I just got pork shoulder sliced they look good!
Great host and Isaac is amazing love this video
The milk solids in butter will burn, but olive oil's smoke point is just as high as canola oils. Or at least very close to it. Grape seed oil is a little higher.
I like using a little balsamic and toasted sesame oil in my marinade. #nomnom
That sounds delicious -- thanks for sharing, Alex!
"Teamwork!" lmfaoo 😂😂
I like the man on the tv
Isaac Toups is a boss
We agree!
Pastured/forrested Berkshire pork is where it's at!
Very useful and informative, and so nicely entertaining too. Big improvement over Kristen. Thank you for the great information.
I just want Isaac toups to stand over my shoulder and hit me with a wooden spoon when I mess up roux untill I make the perfect Cajun roux every time
Sounds like a kink of yours
@@AngelicReaper25 what I do on the weekends isn't anyone's business. Lol
Modern day Mr. Tumnus and Hagrid
I want that cookbook holder!
Brine with pork is sooooo important
Great demo! question, on the thick chops, how many minutes per side in the pan before they go in the oven?
I go at least 5 to 7 min per side. Adjust heat if needed
@@brycevillalobos9578 Thank you
There's only one rule to cooking, make it yummy.
We agree, this one's pretty important! :)
I dry-brine and reverse sear the bone-in rib chop
Fine technique sir. That's how I cook nearly anything besides ribs or a non quick cooking cut.
So I understand a brine provides moisture to your protein and keep its juicy. However, with all that salt in the brine, do you still need to salt the outside of it? I feel like at that point it'd be too salty if you season the outside of it.
I definitely cut the amount of salt I put on it if brined. Because the brine is liquid it will cook out more but you don't technically need more salt.
Does anyone know what pot that is they make the brine in?
Hi! We're using a Dansk Kobenstyle casserole -- you can find them on our site: food52.com/shop/products/3716-food52-x-dansk-kobenstyle-casserole
Hope this helps!
Did this dude dye his hair Irish red right before the show?? ☘️
before I knew anything about cooking I'd dip thin cut pork chops in vinegar as a college drunk food. I feel validated.
What brine is good for lamb
No rinsing off the brine?
Gonna go out on a limb and say Isaac will mention ‘Cajun’ something or other at least ten times
Pickle juice. You gotta brine frying chicken in pickle juice. Then toss it in buttermilk for about 4 hrs.
Thanks for the suggestion!
Toups got the kid stoned and took over his show 😎
This might be heresy, but when I'm eating a thin-cut pork chop, I actually like them to be overcooked. There's just something about the meat being a bit dry and crispy that I love. It's the only time I enjoy that though. Thick cut chops, steaks, chicken, I hate to be overcooked.
I only liked this because of toups
Making a Pernil right know. Have you ever made Pernil?
Issac got some creole African Gene's in his blood. ✊🏽
Why doesn’t isaac have his own cooking channel
i mix soy sauce and cider vinegar all the time lol
How long are you keeping it in the oven? Are you doing 5 min or 10 min ?
There are too many variables to give a specific answer, try 5 first, check with a insert thermometer. If there is considerable variability (mass, thickness, bone, fat, etc.) you may even have some chops finish before others [1].
1. If you have chops that look like they will outpace the others remove them early (undercooked) and put them back with the others to continue cooking after they have cooled a bit.
I just want to be best buddies with Isaac man
😂Don't we all!
THE best chef in New Orleans... Excuse you.
Does it not matter that it’s that pink in the bottom? I see a lot of ppl complain over red steak is pork worse?
11:30 seconds in we haven't cooked a godamn thing yet
Prep is everything
This is abso”Toup”ley entertaining
is that kosher or table salt?
Hi Chris, great question! You should use kosher salt for this brine. Hope this helps!
Wheres Toups beer
Huge bright red spot in the pork chop at 20:48 yet they still say it's perfectly cooked lol
As they said earlier in the video, heritage breeds of pork are way more red, so when it's cooked it will look different.
Why won’t Josh come out?
isaac: i love your spices i see some sugar, G A R L I C
It took me like a solid two minutes to notice his ginger beard has no mustache. I feel cheated
Supar dis👌👌👌👌👌👌👌
Who's that Fleep neck?
Wait. Is it a gallon of water or a gallon and a half, for the brine?
1 gallon
@@aml_productions7943 thanks!
How did josh not get the role for Sam in lord of the rings
If I made this in my apartment, I'd have to make enough to feed the fire department because they'll be coming come hell or high water.
fix his collar!!! Great tips and looks good!
Glad you found Isaac's and Josh's tutorial useful!
It made him look sexier. Don't fix the collar.
The short one looks a little extra smiley if you know what I’m sayin.
Immediately thought the same thing. eyedrops dont fix the red _around_ your eyes haha
Anyone know what kind of knife they had?
It looks like a miyabi
Hi Jason! They're using Miyabi knives -- you can find them on our site: food52.com/shop/merchants/zwilling-j-a-henckels/miyabi
Hope this helps!
This guy looks like he had no idea how to handle Isaac.
My dads cousin is married to your brother Jason
So would be your uncle???
I am my own Grandpa
20:25 I feel your anger Isaac and I agree
So i brined and salted my chops and holy cow they were soo salty, what did I do wrong?
If there’s salt in the brine more than likely you won’t need to add more salt to the meat. If you salted AND salt brined it, that’s gonna be too salty. If you just salt brined it, maybe too much salt for your size chop?
@@jessd3601 i figured but I used the ratio he said to use and then he salts the chops after brining them. I think it’s just if I bribe it I won’t salt it, also I’ve discovered that if your brine your chops there’s no need for a pan sauce.
How the hell can toups be even in your show and not do the intro?
Lol. The captions in this video are screwed up. The very first line reads "Good fuck up dude", when it should be "Good pork chop dude". Did a double take when I saw that.
Isaac's an undercover Filipino
Also undercover Chance the Rapper
Yo homeboy is stoned out of his skull and I respect that
TDC
Isaac Toup has the opposite energy of gordon Ramsey.
Silly cooks, the science behind brining says the wet brine does not add moisture, but binds the existing moisture in the meat chemically, by denaturing the protein strands as they unwind, trapping the moisture. Then when heat is applied the strands tighten up, trapping the moisture. Voila.
How stoned?
Any guy in the same video frame as isaac toups appear like a younger brother