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Pro Chef Learns How to Carve a $1,500 Leg of Ham | Bon Appétit

Feb 27, 2020
It's about six seven eight nine 10 11 12 13 14 15 17 9 20 1 2 3 I would say it's about 60 slices in 20 minutes, so That's a lot, so I want to cut parallel to the femur bone. Morocco is very thick. Alright. It doesn't bother me. No one spoke to me for 20 minutes. Okay, I'll try to make even rectangular cuts like this guy. so yeah, I see it's done, so don't talk to me. I noticed it was doing a little more like wiggle, wiggle, oh this is cool, hello, if someone gave you a slice of ham that looked like this would you know it wasn't cut by a master? be real oops that's what happens you have to let the knife do the work for D work quite, very precise the more I have repeated the movement over and over again, the more consistent all the pieces are, you sort of get into this flow zen where you're just carving and carving and there's a certain satisfaction you get from consistency but also respect the ham I want where is Raph oh I'd look rapo if I came here and saw what I'm like I'm actually mastering this oh I hit a bone, okay, you have to follow the curve of the bone and then turn it upside down, yeah.
pro chef learns how to carve a 1 500 leg of ham bon app tit
I know what I'm doing. I feel much safer. I can get the modern jomi. I'm Molly. Look at my ham spiral. Please rate it on a scale of one to ten. Be honest. I already sent it. Are you impressed with my plating skills? Sir. such a greasy dish I always like to rub it on my lips before what you did, what do you mean? Oh, Wendy, that's because it's like it's almost like a lip balm, like a little obvious, a lubricant, but of course, yeah, so kiss the hobby that I have. a task for you okay Wow oh look it's number six make the world expensive ham sandwich I'm also going to judge it okay yeah um like going to the city transport me to Spain oh my god how nice without me Wow, I have gifts like that of fun, yes look at this big block of manchego green olives tomatoes olive oil is this the bread?
pro chef learns how to carve a 1 500 leg of ham bon app tit

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pro chef learns how to carve a 1 500 leg of ham bon app tit...

I should feel good, thanks Joe, if you have an hour to make a sandwich, that's ridiculous, that's too long. Should I put truffles in it? I would say less is more. from a plate that's what I think too maybe a little olive oil good bread maybe a little garlic or maybe ditches of bread and maybe olive oil maybe just eat the ham I would call it with an open face I mean, you don't want that much encouragement. I really wanted the ham to shine. I didn't want to make a hoagie. I wasn't comfortable with the idea of ​​just squishing a bunch of bread together with this beautiful product.
pro chef learns how to carve a 1 500 leg of ham bon app tit
Do you know what I want to do? of bread with tomato a and how to iron the bread spread it with garlic and tomato this tomato is how this is going to float and then tons of ham I'm here for the fat and maybe I'll eat some pieces of manchego that would be good mmm- Hmm, I love the roasted bread, in fact, I'm going to see if it would benefit from a little of the fruity flavor of this olive oil. It certainly doesn't need fat, but there's also so much bread in there that it can handle it, it seemed right to me.
pro chef learns how to carve a 1 500 leg of ham bon app tit
I just did it well. I have a plan, maybe I can't ask Alex Delaney to make me a perfect Spanish cocktail to go with it. Delaney, he's the drinks man, this is the plan. I think that to eat the best ham sandwich you need the most expensive ham sandwich in the world. to pair with a drink, the perfect complement to my perfect ending, you're ready for 30, you got this, it's literally when I have to go get everything out, sighs, yeah, great, this is so much fun, I can't wait to see what it occurs to him. I have some songs in Spanish like Q from the songs in Spanish you're going to keep my eye on the perfect prize making ham exaggerating I want to throw a party I'm trying to throw a party that looks beautiful thank you, did anyone hear that? it's going to repeat itself look, he's even going to get rid of it, it's beautiful, I mean it's undeniably beautiful, what more validation do you think?
Gell-mann is my guy, so what I found is a bread and tomato version, I mean, I want to give it to him. a little bit of height because it's like with the face open there's nothing like I don't put anything on it oh I'm sorry it's with the face open oh I'm sorry I mean I just don't think this ham wants to fatten slices of baguette that's not what it is about so many crowds around me right now, it's a spectacular moment. I feel like I need to get a good photo of this before you guys, hell yeah.
Oh, a funny moment, okay, I present to you the ham in the world, maybe not the most expensive, but the most beautiful and delicious. sandwich made with you, mine, Andy, okay, I have to say you like the smoky element of the grilled bread, huh. I like almost the inconsistency of your slices, which sounds bleak, some are a little thicker than others, but I like each bite is slightly different why do you think I didn't do it on purpose? maybe I did this it's crazy but I feel like it needs flaky sauce do you agree it does?
I make it because there is so much fat it needs a touch of salt, it's a really sexy sandwich that's why I made it for you like this because I feel like you appreciate sexy food, yeah Herberger should be at the forefront in the store and this case is fine , share your work, that's easy because I did it. enough for everyone, okay, here's the first step, take a sip of this, okay, mmm, delicious rebound lemon juice, it's not, but to me it feels like the best European-American crossover, ultimately, It's refreshing a little bitter a little sweet a little a little sour it's what you want to sit in a square in Barcelona but Fiona eating her ham says okay and tell them what you call this I didn't invent this I know a place in Baltimore called Wet City Minutes but It's called spaghetti spaghetti Delaney comes with her somewhat tacky spaghetti is a perfect example of what I mean when I say I like sophisticated meals in barrier-free environments, perfect, I guess 15 seconds a minute, let me cut you a list of flat foods.
I'm not trying to eat a bear. oh yeah, anywhere other than Test Kitchen with my friends drinking crappy beer, it was a treat, thanks, what am I on the ham? It was just a little hmm and then if you want, I think they go very well with these olives, very good, thank you. You're welcome, oh my god, this is so hot, okay, at 26, okay, this is a big party, guys, okay, when are we ready, buddy? We will notify you. I just made an exclusive snack here with hand-cut real Iberian ham for I already tried it I know, I just received a text message from gentlemen Wow, very good for the first timer.
I would give a six more. I wish I had done something this nice on the first day. Good consistency. Another trick for plating. Make sure you show the good part. the cut, I guess I didn't show the good part and then thank you very much, it was a pleasure for me and then a few minutes later, four minutes later, the distance should be more even. I guess I feel good about the progress I made. over the course of the day, so I'm going to do this for six hours. I'm covered in a layer of pork fat right now, it's a little gnarly but also amazing.
I think my overall conclusion even when building the sandwich was that it's the best eaten alone, I feel like you enjoy all of its elements and the subtleties of the flavor, the different parts have different flavors and different fat ratios to me and you can't really experience it . that when combined with other things, I understand why it is so coveted as something you only eat in small portions and now I'm going to have a fun cocktail that, wrapped well, I would almost like to indulge myself. I had a really hard time with this ham, so I just wanted you to know that I'm not half of it.
I'll put this delivery as office, we'll see what it says later. I think you will love it.

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