The 200 Hour Burrito
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- Опубликовано: 20 сен 2024
- A burrito is normally something quick. So what happens if we do everything to squeeze every last bit of flavor out of it?
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I love you all so much, we are not calling it but longer for a number of reasons.
That would be a really cool series idea of recipes that take the most time with the most depth of flavor.
🤔 I wonder why not?
Please make a veg recipes please because of religion please please please
Is it because you're a coward?
Should just have b roll videos
I know the video has only been posted for 11 minutes but I already made my 200 + hour burrito using this method, so good! :)
Me too! His exact steps lol
You're a fast cook? That's it!? Are we to believe that boiling water soaks into a grit faster in your kitchen than on any place on the face of the Earth? Well, perhaps the laws of physics cease to exist on your stove... Were these *magic* grits? I mean, did you buy them from the same guy who sold Jack his beanstalk beans!?
@@steveloge8119 Yep you are to believe me, yes and who said your laws apply to me?😂
i've cooked this exactly as stated 3 times now since the vid has been out, it's worth it.
@@luckyrashes 👑
Missed opportunity to make your own cheese, but I just finished eating a large dinner and this made me hungry all over again. Absolutely epic.
I was thinking the same 😂
or your own crema!
could've got a baby pig and grew his own pork
Growing his own wheat would add thousands of hours.
you made a 200 hour Burrito and NOONE else got to taste it on camera? i need my Kendrick reactions dangit!
This was so refreshing, watched for years and this was a huge callback, no over the top cooking competitions, just simple recipes made with care, in a tutorial presentation :)
“Simple recipes”💀
very simple 💀
@@kaiishkaiish there's nothing complicated about it. Just takes some time
I like the over the top cooking competitions! 😋
@@angelvaldovinos4123 Well, it is _simple,_ but not cheap and maybe not easy depending on your skill level and how much time you've got.
“ for all the OG’s watching”….
Yes, we are watching ! We have been watching, and waiting, very patiently I might add. But you finally returned to your sourdough roots and we thank you.
This actually looks like a really good recipe and now that my friend has a sous vide I may have to borrow it and make this recipe from scratch.
I love all the callbacks to the preserved, lemons, the homemade hot sauce, and even the black garlic.
Great job encapsulating the past four or so years in one video. 🤟🏻🤟🏻
Needs the insistence on homemade mayo still
what u said!
i loved it so much too. his sourdough starter was my first video. i was looking for a decent video for weeks and when he dropped his video RUclips was like "hey look what i found for you" and here we are years later, back with the sourdough
I’ve made all of these things separate over the years… it’s time to go full circle 😂papas final quest
He needs to bring back Fermentation Fridays.
I know he was sort of joking around at the intro, but what he said is so true, and is one of the reasons why I love making ramen so much. You cannot rush any element, and it truly makes something artisanal. :)
My ramen comes in a plastic package and takes less than 5 minutes. Definitely artisanal.
@@nrwinner Oh trust me, it's worth putting in the money and effort in order to learn how to make your own ramen. It's one of my favorite hobbies nowadays. :)
tru lmao
I've done this once, it was absolutely amazing. But if I want something to eat quickly I take the plastic packaged ramen and spice it up a bit with better seasoning
@@tylerprime6741 After my first time, I was so frustrated and had this intense desire to make it better. Nowadays I make bowls that are absolutely sensational, and I don't regret partaking in this long journey that I've been on. :)
I think my only take away here is those lemons. I feel like that would be a game changer to a seafood dish
@@Lowtendo thanks for the tip, friend! I’ll definitely check that out
@@joe8133 woah. For lemonade?? Does the person use salt?
i used to work in a restaurant where we would make this type of preserved lemon and mix it diced into the accompanying salad that went with the seared fish (the fish was also searing with chermoula if youre feeling extra fancy)
You can make a kick ass vinaigrette with the brine and the preserved lemons.
We use those lemons at my bar to make a natural limoncello. Really ups the flavor and quality of a couple cocktails
I have to say, I love your But Cheaper and But Better videos, but I feel you and this channel truly shine when you go all out and be as extra as possible. More of this please!! 🙌
Its so cool to see you showing preserved lemon.. i worked in the kitchen for so long and used it in so many things, amazing.. Love your work
Papa never disappoints. I time travelled into the future 200 hours just so I could be finished cooking this when I got there. Worth the 4 years I probably shaved off my life.
What you said in the intro is exactly why I enjoy cooking (or at least one reason) - in a world that needs to always go faster, a little bit of slow time is a treasure
You have a weird way to count the hours ... some are added, some work in parallel ... but at the end of the day you see that A F*#?ING lot of work goes into making all those elements yourself.
Love it!
Beautiful. This is how I like to cook. Daily projects that finish next week or tomorrow for planned meals down the road. Otherwise cooking so many quick in meals gets boring. Give me some cooking inspiration and anticipation and I'm a happy camper! Will try the rice, and the preserved lemon salsa. They both sound amazing.
Joshua always comes in at the right place and at the right time. We wish him the best in his life somehow.
Why are you commenting like something wrong happened to him bruh 😂
Amoogus indeed
You’re welcome 😎
Amogus
Sus
I mean, burritos are normally something I make when I don't feel like doing anything fancy for the week (since I'm only cooking for myself I tend to cook something and eat it for a week, meal planning I guess). But this is definitely something I'd want to try to do in the future when I'm not a broke college student
Resonating with the last part
ah yes a burrito I'd make in a hurry, the 200 hour burrito
THAT was masterful, and you are right. Anyone who makes this learns many, many things along the way. I do appreciate your more complex recipes and dang, I have to make this!
looks delicious😍
verified with no replies and likes? tf
As someone who loves to cook and find inspiration in these videos, I find this recipe both amazing but also indifferent. I wish I had all the equipment to make this, but I'll just like the vid and hope you enjoyed it lol
As a Mexican, I'm certainly excited to try out the idea of a sourdough flour tortilla!
I made Asado De Puerco a couple weeks ago that was similar to this and it's really good. Made the red chili sauce from dried ancho, guajillo, pasilla chillies, crushed garlic, and a white onion. Then chopped a pork shoulder into chunks, seared, and braised in the red chili sauce for 8 hours until it was super tender. Serve with corn tortillas, pico de gaillo, and Fresno chili hot sauce...Absolutamente delicioso!
Ohhh, those carnitas, definitely have to make them that way. Since we have a lemon tree and I always preserve at least some of our lemons this way, and I always have homegrown, fermented hot sauce on hand, plus I always have sourdough on the go - that makes it almost normal dinner prep time for me, once the meat is done! Yum!
Yum
I remember that one time that I spent around 6 hours making breakfast burritos for my friend before I went on the sleepover the next day, the next day I gave my friend one of the 6 burritos and he couldn't believe his mouth thanks for everything Josh, I'm glad papa loves me.
ok. i'm drooling...and i've got to give those lemons a try. seems like it'd take so many dishes to extreme tastiness! thanks for doing this one Josh!
Damn it I thought this was finally gonna be the day we got the corn nixtamalization guide. But I'll settle for sourdough. That's what made me find your channel all those years ago.
Loved the idea of the preserved lemons! Gives it a different twist! I may try the same idea with limes, as they are more recognized in Mexican cuisine. Adding the sugar in a number of places was another surprise... Well played Sir! Well played!
To ferment limes you can just cut them in quarters, add 2% salt by weight and vacuum seal them in a bag. I once had some in the fridge for many months to a year, they were incredible as topping for indian and mexican food.
Totally agree on learning a lot of new techniques etc. if one decides to really make this amazing dish.
Just got your cookbook !! Tha KS for the videos and can't wait to try some of your recipes. This one needs me to be super motivated though lol
I love this recipe, and the strong showing from the fermentation team is appreciated!
Alvin Zhou would love to join you on one of these insanely long journeys. It's literally his thing.
That's what I was thinking as well I miss his vids
@@C8te8 he's on Babish Culinary Universe now, which is nice, but I miss that real Alvin Zhou magic of the no talking and just subtitles and music.
He does a long form documentary channel too but so far just two videos. Both worth watching.
Love the concept and might give the preserved lemons a try again, I tried to preserve my own and they ended up salty.
And that black garlic salsa. 😋
I’m totally making this. Exceptional food sometimes takes serious time and effort. Thanks Josh
Man, and I was annoyed I had to spend 15 minutes cooking fresh rice for my breakfast burrito this morning.
You know this didn’t look that bad for a 200 hour recipe. The active time seems to be only a couple hours of actual work. I will definitely try to make it this summer when I can get some good fresh lemons and herbs.
Lemons and all citrus are actually in season now. I hear you though as there are not many good tomatoes for salsa around in March.
Me in February:
Wow Josh isn't coming out with many videos as frequently I wonder whats going on?
Josh in February:
I recreated Fogo De Chao for 60 people and also cooked a burrito over 8 days
Thank you for this awesome burrito!!!! Also thank you for bringing back your sourdough!!!!
I love your videos. I can't use the recipes: the salt, the fat, the meat products, the single-use appliances like sous vide machines, the fact that I'm not cooking for six people-- but the videos are just so darn PRETTY.
Why do those lemons look so damn tasty man
Once made a 9000 hour blue cheese dressing. Bought the cheese, left it for more than a year in the fridge then made the dressing. It was good.
The fact that you called out the Modelo as the specific beer that you needed for this shows you absolutely know what you're doing. I can't wait for your Austin restaurant to open!
I love your recipes and your videos. Would it be possible to add expected servings to your recipes? I have a large family and it is a lot of work researching what multiplier I need to use for your recipes. Thank you. Keep up the good work and the crazy entertainment!
He puts a lot of effort in his videos , and his content is entertaining too.DESERVES 10M❤
I love this recipe. I love that you didn't make much of anything from other of your videos so it feels fresh. Will be making this carnitas. And the roasted pepper salsa will be great added to a chicken tortilla soup as well. Thank you for continuing to be awesome señor Weissman
Josh: “two jalapeños, SLICED”
Also Josh:”one yellow onion, DICED”
*slices it* 4:48
I saw that too:)
Thank you papa. I shall now begin the multiple day journey of creating the JUICIEST burrito for a party of 100 plus people. wish me luck
This man is the reason I learnt to cook (always salt your tomatoes!)
I don't have any tomatoes 😕 I live in the uk
@@SamuelJSAdamsI um. Where? I know for a fact y'all have tomatoes over there.
Especially with these Roma tomatoes in the U.S. that are more sour than my sister😂
i mean that's common sense...
The amusing part is I’d bet no one will ever make this other than Josh
I won't be making sourdough tortillas because I can't eat those but I will make everything else and make it as a burrito bowl. None of this stuff is truly hard to make. Most of it can be done when you aren't even in the kitchen. After you prep and start the dishes you can be sitting on the couch drinking wine while things slow cook. It's just a planning and organizational thing.
I've already made 3 of these 200 hour burritos because they were so good and I can safely say that this is a certified Weissman classic
i am extra thankful for your channel!!!
The preserved lemons sound awesome, what else would you use the remaining lemons for?
I like using lemons with fish and chicken so I feel those extra lemons would go great with those!
Limoncello
Been watching you a while so on a whim i bought your book, even though i was raised by a professional chef and my mother also was into catering there are plenty of useful bits of information and while i know a lot of the basics i watch your videos because you go above and beyond clearly showing that grasping the basics well can lead to better dishes. I will use your book as a reference when ever i need to do something and glad it includes a sourdough bread recipe i have failed too many times to get a good loaf out of my starter, i can do great pizza out of it though.
Love your videos!!! They are awesome as always🎉
Absolutely amazing!! Thank you for all the knowledge!
Here I am eating my 25 minute breakfast tacos realizing I will never have this level of commitment.
🖤
This is the type of burrito I make when I have a lot of homework to do
Plant your own lemon tree, 3-5year burrito. EZ clap
The Ghosts of Fermentation Fridays past comes to bless our burrito craft!
Those fermented chillis are such a cheat code to get to 200 hours 🤣
It’s also kind of cheating to add the hours up instead of doing it concurrently.
I appreciate classic Weissman. That's like mix of your previous recipes but it's ok because this mix is very good
That has got to be the most perfect burrito ever.
Josh: Make these measurements as ACCURATELY as possible
Also Josh: **Rounds Up**
I made it all! and damn was it worth it holy crap! all the flavors just complementing each other this was a freaking experience!!
I'd love to see you make your own soy sauce. That'd take some dedication and also go with your fermentation kick.
Also some dishes I would like to see you whipp upp:
-Mole (i.e. choccy chicken)
-Dutch babies
-Mustikkapiirakka
-Bunny chow
-something that could make Surströmming taste good
i make a pretty badass 96 hour lasagna, but if i factored in things like veg prep, cheese making and grocery shopping i could be well into the 1500 hour range.
great video though - i'll use some of these techniques in my mexi dishes. thank you!
Next time can we have an actual 200 hour long video of the preparation?
It'll be a while before I have a chance to even think of making the whole thing, but I want to make that preserved lemon pico and try it right now!
Still, I'll have to wait till the weekend and my trip to the grocery store to get some lemons and then the next weekend, I can taste it.
So much love for you and your food... My mouth is moist for this burrito
There have been some restaurants popping up with a “slow food” concept and I think food enthusiasts are finally getting the fix they deserve and I’m hoping there are more of these restaurants to pop up
i hope you do more of these worth it videos. this actually made me curious to try a new recipe
I mean, if you're using all those limes in so many components, why not make a jar of preserved limes too?
For those who don't know, you can preserve any citrus fruit that way, so like, if you're a club warehouse shopper like we are, you can grab a bag of lemons for not a ton of money, then make a jar or two of preserved lemons, and still have four or five fresh lemons for whatever you bought them for. Especially with limes, I notice we don't tend to get through the whole bulk bag before stuff either dries out or goes bad, making preserved citrus saves money (by reducing waste) and broadens the application for the fruit. I use preserved lemons in fish butter (browned better with paprika and preserved lemon) and when I confit garlic in butter for garlic bread, but it's useful 8n tons of other recipes too. I use preserved lime in carnitas (preserved orange too) and I any kind of homemade salsa or guac.
Your videos and cooking is absolutely amazing!!! Just curious do you have any videos on how to use leftovers for a whole new meal?
I think Joshua has a lot of fresh ingredients he has on his pantry that needs to be used for his future videos like red jalapenos, oranges and such for this special Burger King meal video. Great use of ingredients! I love that this show uses chef and culinary specialist techniques. Love it!
so it takes effectively 10 hours of cooking and 190 hours of waiting and doing whatever you want to do lol .
None the less, looks amazing and definetly worth a try!
This is the most Joshua thing to do 😅
Why do I watch these vids before bed? Now I'm starving and want a 200 hr burrito 😭
Next video: half an year burrito. Papa starts by farming beans and rice🙏🙏
Every recipe on this channel should either take 200 hours or 12 minutes. Fantastic video!!!!!!!!!!!!!!!!!!!!!
I love watching Josh make all this shit and in my head I’m like “I’m never going to make this.”
How to pickle things is one of the most worthwhile things one can learn. I make garlic-dill half-sours in August usually and this has made me very hungry for one... at the wrong time of year. Womp.
Now we need a bunch of other recipes that use those preserved lemons
Agreed
wonder how that must taste, truth is I can't even find the stuff you worked with on our country let alone get to use it. But I wish I could find it, it looks so good!
I hope you know, I cook non of the thing's you make, however I love watching your videos when im baked, they make me very happy :)
My mom and I used to make preserved lemons all the time! It's a great way to keep lemons good even out of season!
The sous vide carnitas….genius!! Definitely going to have to try that. Thanks for teaching us so much!
tasty ideas! The hot sauce, dark salsa and pico will also last for a couple days in the fridge, so they can be used for multiple meals. I always have preserved lemons in the fridge and some self made and some bought hot sauces. What really gets my attention here is the meat, yes, takes a while, but with little work and that really really looks fantastic and must taste even better. Def will make that!
Josh-Great stuff. Of course, I'll use parsley rather than cilantro, which tastes like candle wax to me, and nothing against a rice cooker, but counter space is precious in my kitchen.
Ah, but the preserved (pickled?) meyer lemons, will be new for me. I've often wondered how to make them. I do ferment and pickle a number of things, but it's just that I had never done so with lemons before.
Thanks dude, and btw, I did buy your book 'Unapologetic', and it makes for great bathroom reading. Yin yang, in and out.
Used parsley? 💀💀💀
@@airsoftluke17 - Not sure what you meant by that, but if it was meant humorously, that was pretty funny.
After all, who in their right mind would use ''used parsley', which is a pretty funny concept, as well as, how would you even know it was 'used'? Anyway, I thought that was pretty funny.
gyatt daymm!! I'm mouth watering. Gonna go get a chipotle burrito.
NAH Josh, we want a 5-year burrito: you grow all of the ingredients, raise the animals, etc. Commitment is key !!!
Looks so good 🤯 might actually try one day for a special occasion!
Looks SO good!
As someone who has spent since the 20th of February making dessert for the dinner I'm having with family. I just might make this Burrito. Dessert is a pumpkin pie cheesecake. (I made the cream cheese via a yogurt process)
Just thank you Joshua for all your great content i really enjoy ur style of getting people to cook again :) greetings from Germany !
What I took away from this is. I'm going to make the preserved lemon. Yummm
Hey Joshua, please do a butter cookies video and sugar cookies ! Would love to see you bake em !
Glad to see preserved lemons getting some love
I have never wanted to make a recipe more😋
1:28 flexing his Anova vacuum chamber style sealer … what no VacMaster???
Make puertorican holiday dishes! -pernil
- arroz con gandules
- tembleque
- arroz con dulce
Great video :)
those lemons look high quality 💜😩✨