Ancient Cures Modern Chefs

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Ancient Cures Modern Chefs

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CuisineInSight

Күн бұрын

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Learn how to make artisan meats with the Chefs from the Harvest on Hudson Restaurant.

Пікірлер: 143

@nikiluci 9 жыл бұрын

These preserved foods were created precisely because in ancient times they didn't have "electricity".All de prep work was reserved for the end of sept/oct,each year(Italy).Thank You for the video,and...Viva per sempre la Gastronomia Italiana!!!

@sve4real 8 жыл бұрын

Regardless of the comments, I think this is awesome to see chefs working together to produce so beautiful product. Thanks for the vid my fellow chefs

@leonasampson3965 6 жыл бұрын

sve4real notice how they didn't show the trimmings

@TomAndersonn 3 жыл бұрын

Literally everyone is saying this is okay but okay 👌

@sve4real 3 жыл бұрын

@@TomAndersonn and your point

@TomAndersonn 3 жыл бұрын

@@sve4real that's my point

@sve4real 3 жыл бұрын

@@TomAndersonn I'm being funny just trying to understand why you said what you said. It's okay, was that means to be a sarcastic remark

@frankgambino3147 7 жыл бұрын

I just returned from a trip to beautify Italy, whenever I got a chance to visit farms where the locals did their specialties like cheese making, wine making or like your chefs did, cut up a pig and made all sorts of cured meats. Watching your video It took me back to Italy. I was amazed how the Italians did not waste a single piece of meat, but on the other hand, they painstakingly remove all unedible parts, so when you eat the sausage or salami you never end up chewing gristle. Everything taste so good. Thank your for sharing the video, and I hope to visit The Harvest-on-Hudson soon.

@miketinling5603 4 жыл бұрын

My mouth was watering from the start and then you finished with the roast pork! Outstanding!!!!!

@pgiorgio1234 4 жыл бұрын

Bravi e grazie per il vostro impegno per portare ovunque il meglio della nostra cara tradizione italiana. Ovunque un italiano vive e produce con cura la nostra tradizione e’ degno di rispetto ed amore. Forza cari italiani uno per tutti tutti per UNO!!

@imari2305 4 жыл бұрын

It was great to see modern day chefs using techniques from the past to preserve these cuts of pork and enjoyed when they were ready. Now that truly was a feast and that Porchetta had me salivating!!

@WongTinKay 9 жыл бұрын

Thank you very much, I enjoyed watching this. I think I enjoyed the passing on of a culture, its re-integration how you guys present in yourselves this age old culture. Thank you for sharing your experience.

@ronnieprevedel9537 8 жыл бұрын

When you use the plastic "imbuto" or tube you neecd to uise the round dome end so the casing and the mesh go on more easily.Ron ( Trentino) from Toronto Canada

@MrTjcomedy 12 жыл бұрын

For the comment about using gloves? I'm 100% sure chefs at this level have some of the most clean hands one could want touching their food. Loved the demo guys, I'm an RN turn new chef who train in Florence and I for one loved this clear demo!

@Tashyncho-Sapa 5 жыл бұрын

everything is good, only the nitrite salt is not

@BeccaTheBoring 9 жыл бұрын

Very cool to see these old methods of food prep still being used. I have to say, though, that I got a giggle out of you guys using kosher salt to cure pork. :)

@catatonicbug7522 6 жыл бұрын

I hadn't thought of that! Good point!

@Tashyncho-Sapa 5 жыл бұрын

why, whats the problem

@imari2305 4 жыл бұрын

@@Tashyncho-Sapa because pork isn't part of kosher cuisine so the chefs using a salt considered kosher just seemed ironic and funny.

@chrishenicke2052 4 жыл бұрын

Aren’t the ingredients of all salt the same? Sea salt, kosher, table salt, Himalayan pink salt? Seems like I read where they are all the same. 🤷‍♂️

@austrorus 8 жыл бұрын

when i do the -Parma Ham- i also cut out, hollow deboning, the leg bone. makes it later much easier for cutting and slicing. and less waste....

@durbanboy101 11 жыл бұрын

I just love the passion you guys have to curing meat. Love this video.

@LATEWATER 9 жыл бұрын

I can't tell you how much I appreciate this video! FANTASTIC! Thanks for sharing it.

@whiteninjaooo 10 жыл бұрын

meat curing is normally done when it starts getting cool out side, taking advantage of the changing temperature. coolers are not needed, but they will help in the process.

@charlesa3374 4 жыл бұрын

Looked like Stanley Tucci at the table (at the end of video)...He's from Westchester County....

@zomborama 12 жыл бұрын

Great video. I hope to be able to do some of this stuff myself. Very nice to see the old peasant traditions alive.

@mccartherable 8 жыл бұрын

Those 4 men seem work well together. That pork at the end looked very good.

@jboy4023 6 жыл бұрын

What a beautiful life you lead. Thanks for the inspiration.

@cougar9874 10 жыл бұрын

OMGoodness that was fun to watch and drool over. Where's the instruction for the Porchetta and what was that sauce?

@micstica 12 жыл бұрын

Its plain to see these fellows love their work. They want to do it all, all at the same time. Almost a band of brothers in the kitchen.

@graphene1487 4 жыл бұрын

This is pro level. Thank you. I keep coming back to review for reference.

@patricknester435 4 жыл бұрын

do the chefs I enjoyed watching your video. I do a lot of cooking myself I know what it's like to enjoy good find me served way it was meant to be traditionally. My hat off to you the sound of the crispy skin the environment which you work I'm jealous congratulations on such an awesome job I enjoyed watching you guys enjoy what's your work was good eats

@paulaoyedele2081 5 жыл бұрын

I know this is a stupid question, but what about the meat inside the skin that does not receive salt (prosciutto) will the salt seep down inside the leg during the curing?

@loclvocl 12 жыл бұрын

OOHH....MYYY....GOD! That roasted porcetta. Im actually crying right now, because just watching you slice it, is making me happy! Truly, happy!

@solution777 10 жыл бұрын

Excellent video! More please!

@anitaendinand 4 жыл бұрын

Per kilo how many salt, nitrate and dextrose? And is itbpossible to get the recipe with the herb mixture?

@chronikskitzo802 8 жыл бұрын

....these dudes have love for there work...

@burnster321 11 жыл бұрын

had to get new keyboard.. shorted the old one drooling over it

@CalifaJohn 10 жыл бұрын

What did the ancient people do without access to nitrate curing salt or granulated sugars? I expect they did it with just the salt since granulated sugars only became available in the 19th century. Was there some other source of nitrates for the ancient people?

@takaditakadang 10 жыл бұрын

I'm guessing from saltpeter or vegetable sources like celery

@CalifaJohn 10 жыл бұрын

I have now learned that many vegetables contain nitrates. Is celery chosen because it hat the largest amounts? How would the celery be applied to the meats being cured?

@CalifaJohn 10 жыл бұрын

Is this why "celery salt" was created. I have always seen it in stores, but I never used it.

@TheBaconWizard 10 жыл бұрын

Nitrates were in use at least as far back as 650bc and probably before that. However not all curing uses them, it just depends on the climate. Sugars didn't happen: there was honey and date syrup and suchlike but as far as I know nobody used them for curing.

@ellsworth5841 9 жыл бұрын

I came looking for info on the llomo (or sometimes spelled lomo), but y'all skipped right past. It was mentioned briefly, as the narrower end of the loin (with the capocollo being the larger end from neck to mid ribs), but was the one piece of charcuterie which was not part of further descriptions. Could you briefly describe the cure used, and then especially the post-cure aging: what spices? any salt? do you use the same beef bung & netting, then hang to air dry? or something completely different? I don't have the temp/humidity controlled wine cellar (oh, but someday!), so am concerned about where I would hang the meat. Thanks for your help and time! ~Allen

@hunclemike 9 жыл бұрын

You recommend 1 day in salt cure for every pound. Does that include curing a coppa? I see such variation in the initial salt curing time so I experiment. I just hung two 2 pound coppa cuts after curing in salt (kosher and #2 cure) and herbs and while they were much firmer, they weren't really as firm as some of the capicola and bresaola I left for 7-14 days. I worry about the finished product being too salty so I put them in the curing chamber (56 degrees, 70-8- humidity) a little sooner than usual. Does the pork have to be really firm before hanging to cure?

@Spirally8 11 жыл бұрын

Beautiful. Thank you so much for uploading this video. Learned so much. Pork... really is the best meat ever, for me.

@xx1590 6 жыл бұрын

A fine old school lesson on curing.

@chrishenicke2052 4 жыл бұрын

Curing of meats is a dying art. I do a lot of it at home and it’s so good. Good video I enjoyed it! ✌️

@tonycotroneo1451 4 жыл бұрын

Nitrite and dextrose are not ancient curing methods.. All u need is salt to draw the moisture out.. then hang dry for a day.. then smoke if you desire to, then hang and age

@marcuscicero9587 5 жыл бұрын

all the meats looked great, especially that crispy pork roast. never ate risotto, looks very slimy

@flosilk1 9 жыл бұрын

Hello, how many tim you let cure the big pork belly at 7:45, and what do you do after with it please. Cold smoked? Thanks a lot for your answer

@eddiejeffers2783 5 жыл бұрын

What percentage of curing salt to regular salt is used when making a big batch of cure?

@eddiejeffers2783 5 жыл бұрын

Very interested in the sweet seasoning mix

@hunclemike 8 жыл бұрын

Question about the prosciutto...How does the cure reach the areas where the thick skin is left on??

@CarlosGonzalez-yg2jl 11 жыл бұрын

amaizing ideo, entertaining, great explenations from every chef for each step.

@CuisineInSight 9 жыл бұрын

The pork belly air cured for 4-6 weeks, if you roll it add another week. No smoke this time.

@tykellerman6384 6 жыл бұрын

Well done guys

@verygarcia 12 жыл бұрын

is this really ancient using Nitriles however good demo

@eddiejeffers2783 4 жыл бұрын

The use of nitrates is not new

@PONTIANGOD 9 жыл бұрын

With Out A Doubt Beautiful !

@MrHootyOwl 12 жыл бұрын

Hey love your video, and I also have a passion for curing meats. Can you please write down the spelling of the wine you mentioned in making the Capicola. I was wondering about your choice of casing? Did you use beef bung casing out of tradition, or because of size? Could you also use natural hog, sheep, or collagen casings? Thanks for keeping the hand crafted art of Charcuterie alive

@estroudchef 6 жыл бұрын

Well Done guys. Great Scooby snacks there.

@williamelliott 7 жыл бұрын

good video. thank you

@dorascott8286 9 жыл бұрын

GRATE JOB GUY"S !!!

@eddiejeffers2783 6 жыл бұрын

All of these guys are chefs, not trained butchers. But they know enough to get it done.

@momdoan 4 жыл бұрын

hanging at what temperature?

@TheOutbackmojo 11 жыл бұрын

"Almost" a lost art paesano. Gone are the days of learning to do this. I still remember when I was 5 and we woudl by an entire pig and make everyting with the entire beast. Sausages, Hams, Salami, Gelatina(similar Braun or presswurst). NOTHING would be wasted. And would last the entire year.

@momdoan 4 жыл бұрын

when do you rub lard on?

@technophile50 11 жыл бұрын

According to Frederick K. Ray, Extension Animal Foods Specialist at Oklahoma State U, "The origin of the use of nitrite is lost in history. Salt containing nitrates was used in Homer’s time (850 B.C.) to preserve meat. Nitrate was present originally as a natural impurity in the salts used in curing but... was a key ingredient in the curing process. The Romans, who learned the art of curing meat with salt from the Greeks, were the first to note the reddening effect now attributed to nitrite.."

@Tashyncho-Sapa 5 жыл бұрын

nitrite=cancer I would never add this crap in my products

@FloryJohann 7 жыл бұрын

Did the ancient folks have ''curing salt'' back then? Back then they surely did not have a refrigerator to keep the meat cold while curing. I think you need to change your title of your video.

@isabellacavaliere3501 7 жыл бұрын

The best prosciutto is San Daniele's, wich sits smack in the middle of the Dolomites. The best salami are from the Bolognaise appennine. They did have places at 4°C, they were caves or basements....

@macsimonds1 6 жыл бұрын

They used saltpeter as curing salt.

@dexterquincy1 5 жыл бұрын

I agree I have been curing for about 20 yrs. now and I have never used pink salt.

@Tashyncho-Sapa 5 жыл бұрын

@@dexterquincy1 pink salt is a crap

@dexterquincy1 5 жыл бұрын

@@Tashyncho-Sapa 👍😁

@03frogy 12 жыл бұрын

is there any way i can work for u guys i use to work for salumeria rossi manhattan new york

@EmergenceStreet 11 жыл бұрын

Yes, they used nitrates and dextrose. Dextrose is simply sugar and nitrates are naturally occurring, they simply didn't add extra. You have naturally occurring nitrates in the organic salad and vegetables you eat every day. Just because you don't add them, doesn't mean they're not there.

@eddiejeffers2783 6 жыл бұрын

None of these guys claim to be trained butchers. They are chefs. They know enough to do what they do.

@APESHIT_Airsoft 10 жыл бұрын

love porchetta! nice vid

@frederikawells2425 5 жыл бұрын

Yummy 😋

@TLRMAN12 11 жыл бұрын

Huh huh you said BEEF BUNG!!

@johngrey9016 11 жыл бұрын

Ancient people used dextros and nitrates?????

@Tashyncho-Sapa 5 жыл бұрын

y :DD

@porkchopspapi5757 4 жыл бұрын

Yes do you think chemicals are a new invention?

@jimsta10 11 жыл бұрын

Whats the temperature of the hanging room?

@bryanprindle 10 жыл бұрын

Dang dude, you all get all the good food..

@bigfella11 9 жыл бұрын

A fantastic video. Although I will not be slaughtering my own pig I will be doing a whole lot of this type of stuff in the future..thanks for sharing your love of pork

@nyepicureanevents4471 9 жыл бұрын

Nice

@haireyhomestead3820 8 жыл бұрын

What temperature are you keeping the meats at for aging?

@davidrosenberger7630 6 жыл бұрын

15°C and 70% humidity

@MrCirett 9 жыл бұрын

l' ITALIA ovunque .. grande!

@vonteese216 11 жыл бұрын

try a root cellar.

@TheBaconWizard 10 жыл бұрын

Really messed that prosciutto up, not very tidy at all. It gives you much more control if you take off the ham and shoulder before you try to take out the aitch bone or get the coppa out.

@buddhahbutt 11 жыл бұрын

Whats so ancient about using pink salt?

@ryanedwards8791 12 жыл бұрын

um shouldn't you wear gloves when using instacure no.2

@finexample 10 жыл бұрын

hOW AWESOME IS THIS? tHANKS CHEF. "Thats porky goodness!"

@danielkrall6501 5 жыл бұрын

Shouldn't we be drinking?

@michaelbausola1760 7 жыл бұрын

should have used a road cone

@ControlFreakCon 10 жыл бұрын

Epic

@flosilk1 9 жыл бұрын

4 men for 1 coppa, it must be a very good one

@WTFtheGreatOutdoors 11 жыл бұрын

good point ... haha

@elainelat8067 8 жыл бұрын

I suppose this is not going to work in a tropical country?

@cahendra 8 жыл бұрын

You need about 70% humidity and temperature below 15'C. so, if you can emulate this environment, you can do it anywhere!

@michaelbausola1760 7 жыл бұрын

not unless you want flies in it

@dannyinaus 6 жыл бұрын

I live in semi-tropics. My friend built a smoke shed / drying shed. Completely surrounded by flyscreen, and an airwall at the entrance door. He controls it with a thermostat and dehumidifier. He also dries herbs and tobacco at the same time he dries his hams, and I think this adds a bit to the flavour. He only has to sell his hams one time per year - at Christmas, and that alone funds him for the rest of the year. That is how good his hams are. In fact, you have to order 9 months in advance if you want it for Christmas.

@lexbulwark3502 11 жыл бұрын

Window light may put a damper to your good aerobic microbe bacteria formation & the fats of the dry cures.. It is only a nyc youtube B rating from a charcuterie pure novice. Thanks thou, did learn else & enjoy. Good luck.

@bartelR 11 жыл бұрын

7:45 *pshhht* :)

@whiteninjaooo 10 жыл бұрын

although the modern day e. coli and salmonella may have not been around there still would have been other organisms in there domain/kingdom which would have been just as bad.

@roncarver6351 11 жыл бұрын

Yummy, pigggy goodness

@jonnycapone1 11 жыл бұрын

be aware that ancient people didnt have e,coli O157. samonella. and various forms of food poisoning (well, they did, but it wasnt widespread and much more primative forms, weaker than modern super-bug equivalents.) Refridgeration wasnt used (which has allowed bugsadvancement) and meat was eaten on the day. cured foods were for the rich and wealthy who could afford cures for intestinal parasites if anything went wrong etc

@kellycarver2500 5 жыл бұрын

I must disagree with you about cured foods being for the rich. My father's family were poor as churchmice, yet they butchered their own hogs, and cured the meat so they could eat all year. I wish I had written down all he told me about it because I think hard times are coming again, and that survival knowledge could mean the difference between life or death. Everyone was treated for parasites yearly with a 'chaw' of tobacco. The equivalent of eating 1 1/2 cigarettes. The horses and other livestock were treated the same way, along with the kids. They grew their own tobacco, planted their own crops, made their own soap, and much more. VERY different life than we have today, but they survived and prospered.

@MrSteelermania 3 жыл бұрын

Completely false. Cured meats were for the poor. 1 pig would last a family an entire year.

@RacerEckss 12 жыл бұрын

It's not about hygiene. It's about the fact that instacure #2 is a chemical that can, with prolonged exposure, cause damage to the skin. It's some nasty stuff. Not exactly "Ancient." The knife work and basic idea however, is excellent.

@playswithknives 7 жыл бұрын

14:32 is like rookie sex ed class

@Shassens 10 жыл бұрын

grey haired chef seems uncomfortable prepping all the meats, other guy must run day to day operations

@eddiejeffers2783 5 жыл бұрын

I need to but half a pig

@pooyafitness 5 жыл бұрын

He looks like George W Bush

@momdoan 4 жыл бұрын

13:26 rub this in with what?

@hewkoj 10 жыл бұрын

Pigs fly in heaven

@dannyinaus 6 жыл бұрын

and then land on your BBQ, ready to go for a spit roast. I like dogs, but pigs taste better.

@930Costa 7 жыл бұрын

Doesn't anyone ever wear a hat anymore???

@porkchopspapi5757 4 жыл бұрын

Not a backwards baseball cap to be seen. And no sunglasses worn on the back of the head.

@emlynhugill6045 5 жыл бұрын

wet the nozzle

@stefan2001macedonia 7 жыл бұрын

@RiouInsuiko 11 жыл бұрын

Not necessary.

@bigdaddynasty69 11 жыл бұрын

vegetarians nightmare lol

@michaeltellurian825 7 жыл бұрын

Obviously, you don't know the meaning of the word "ancient". Look it up. You define the word (incorrectly) in this curing process as "before there was refrigeration" and yet YOU USE REFRIGERATION in your curing process! There's no doubt that these are competent butchers and that your methods works. I'm sure the final product is delicious. But your language skills are wanting (unless you chose the description of this video knowingly as click bait) and your logic is likewise flawed if you use refrigeration in the curing process.

@porkchopspapi5757 4 жыл бұрын

Yeah & what's with using modern knives & string?

@lucienmacrose8567 9 жыл бұрын

I don't recall ever seeing a more amateurish hack job on a pig in 47 years of processing pork and beef! Chefs? They need to stick to cooking and leave the cutting to the butchers! Later

@donhendershot9705 6 жыл бұрын

I don't see your video anywhere. Let us see how a pro does it!

@Eubones 6 жыл бұрын

Lucien Macrose they are chefs, not butchers

@alfauno1255 5 жыл бұрын

Stfu u idiot.

@eddiejeffers2783 5 жыл бұрын

These are chefs, not butchers. They know basics. Ask a butcher to make a mother sauce.