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• 
  @dennyo77988 сағат бұрын

  Excellent choice!

• 
  @zippity888Күн бұрын

  Just found you guys , a really refreshing set of videos , well organised And amazing honest chef .. didn’t think their was any of us still around .. cheers .. you’ve reignited my passion ..

• 
  @cuttingedge.cookingКүн бұрын

  Thanks for watching 🙏 and thanks for your comment thats what keeps us going and stay tuned we upload new episodes every week ☺︎

• 
  @chipyface3 күн бұрын

  Where's the recipe?

• 
  @cuttingedge.cooking3 күн бұрын

  Hey thanks for watching 🙏in the attached video is the full episode, let me know if you can find it otherwise I will send it to you ☺️

• 
  @LeDrapeauBlanc4 күн бұрын

  Great job, and look at those croutons 👀 probably the best looking ones ive seen!

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  @cuttingedge.cooking4 күн бұрын

  Thanks a lot - regarding the croutons it is really one of those things where store bought is really bad. A good compound butter and some homemade bread and it just another level ☺️

• 
  @mrguillemot5 күн бұрын

  Simple, clearly explained and looks delicious. Thank you sir!

• 
  @cuttingedge.cooking4 күн бұрын

  Thanks for watching 🙏 and thanks for the comments that’s what keeps us going ☺️

• 
  @LeDrapeauBlanc6 күн бұрын

  Good job looks delicious!

• 
  @cuttingedge.cooking6 күн бұрын

  You really should try this out it is sooo good 😋

• 
  @mjchristie1008 күн бұрын

  Looks like hot cross buns

• 
  @ranbirgill47188 күн бұрын

  Why American cuts?

• 
  @metteplug60308 күн бұрын

  Aftensmad i morgen. Mmmmmmmmm🎉

• 
  @samvee590112 күн бұрын

  Your enthusiasm is charming.

• 
  @LeDrapeauBlanc15 күн бұрын

  Great video, and delicious looking steak!

• 
  @cuttingedge.cooking15 күн бұрын

  Thanks a lot 🙏 It was our first episode in our new studio where we will also introduce an indoor kitchen should be ready mid July - cant wait 😊

• 
  @chris.eskimo16 күн бұрын

  How long is it safe if you freeze it, vacuum sealed ?

• 
  @cuttingedge.cooking16 күн бұрын

  Hey thanks for watching 🙏 well I want to say 17 years 🤣 jokes aside, this way of curing meat was originally to be able to store it without refrigeration for a long time, so if you vacuum it and freeze it you can store it a for a very long time, you can easy go a year + with this and that is practical as you can make a big batch. Stay tuned we upload new episodes every week 😊

• 
  @brunosmith692518 күн бұрын

  First video I've seen that applies a more scientific approach to making biltong - and while "scientific" seems complex, you explain the principle extremely well. Making biltong is relatively easy... but making GOOD biltong (like all culinary projects) requires an understanding of food science. Your advice and methods are important - for both amateur and professional biltong enthusiasts. Anyone keen on making biltong ought to pay attention to your methodology.

• 
  @cuttingedge.cooking18 күн бұрын

  Thank you so much for watching 🙏 and thanks for the comments thats what keeps us going. Stay tuned we upload new episodes every week 😊

• 
  @glenngriffon820318 күн бұрын

  I worked in S. A. and Rhodesia for a few years after my time in Vietnam. I practically lived on Biltong and Jerky. Many Recipes for each exist, but when you have partaken of the Genuine Products you will be hooked forever. G.

• 
  @cuttingedge.cooking18 күн бұрын

  Thanks a lot for watching 🙏 Agree once hooked you can not but love Biltong. Stay tuned we upload new episodes every week 😊

• 
  @Maruva7720 күн бұрын

  Biltong is everywhere, a few online shops.

• 
  @jyotisawant95720 күн бұрын

  Looks delicious

• 
  @Myway6523 күн бұрын

  To avoid big hole on top of bread cut final rise to 15 min max.

• 
  @LeDrapeauBlanc23 күн бұрын

  Fantastic video and amazingly beautiful view at 8:00 wow

• 
  @cuttingedge.cooking23 күн бұрын

  Thanks a lot - I like to break down larger cuts of meat, one thing is economics but also because I can cut them the way I like in the parts I want 😁and yeah the view is super - love the Aegean Sea 🌊

• 
  @SuWoopSparrow23 күн бұрын

  Very nice! Meat tastes better in Europe, but hard to beat the marbling of US style grain-fed beef.

• 
  @cuttingedge.cooking23 күн бұрын

  Hey thanks for watching 🙏 and yes you are right especially if you can get your hand on some Piedmontese from Italy - yummy - Stay tuned we upload new episodes every week 😊

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  @LeDrapeauBlanc28 күн бұрын

  Outstanding looks delicious!

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  @cuttingedge.cooking27 күн бұрын

  Oh this is a stable in my kitchen I have been making variations of this since I was young (once upon a time) and it is ALWAYS a crowd pleaser 😊

• 
  @HumanSynergyProjectАй бұрын

  Great recipe !!!

• 
  @Egorino92Ай бұрын

  Great video! Wondering if you can send me a link or info for the dough mixer?

• 
  @cuttingedge.cookingАй бұрын

  Hey thanks for watching 🙏 absolutely it was bought from Maxima in holland maxima.com/gr/mixer-zumis-8l-4-5kg-zumi-450w.html?gad_source=1&gbraid=0AAAAAClpZMCtO4QbYAXHIQqxtVU9-3HXC&gclid=Cj0KCQjwgJyyBhCGARIsAK8LVLPE3SVVti6bcwP3-Zrat0A9c44oot_oJVc1CHJ0-G3vXUYsE5gpMsIaAqKGEALw_wcB It’s a great machine - if you are not I EU let me know so I can advise similar for your region - stay tuned we upload new episodes every week 😊

• 
  @georgewiggins5685Ай бұрын

  'promo sm' 👇

• 
  @edwardprokopchuk3264Ай бұрын

  Looks great! The stirring problem should have been a bit more gentle by fluffing up the rice first and not pressing on it at all. But overall, looks delicious!

• 
  @LeDrapeauBlancАй бұрын

  This looks amaIng. Great job and God bless you 🙏✝️

• 
  @cuttingedge.cookingАй бұрын

  Oh Focaccia is one of our go-to recipes in so many variations, love Italian food. 😊

• 
  @LeDrapeauBlancАй бұрын

  Looks delicious good job

• 
  @cuttingedge.cookingАй бұрын

  Thank you so much, I thought it was kind of a daunting task but I have to say it's pretty simple and easy and so, so delicious 😋

• 
  @tanzanite26Ай бұрын

  quit killing this highly intelligent creature. There are plenty of other fish you can cook

• 
  @mrguillemotАй бұрын

  Can’t wait to try this…can I use just any good quality strong Canadian white flour, Anders?

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  @cuttingedge.cookingАй бұрын

  Hi thanks for watching 🙏 yes you can use any strong flour as long as it is type 00 and have a high protein content, preferably above 13 % King Arthur bread flour will work if you can find that in Canada. Stay tuned we upload new episodes every week 😊

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  @BosnianDrunkenSailorАй бұрын

  How much does it cost when you buy from local fisherman?

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  @cuttingedge.cookingАй бұрын

  Well we actually bought 2 this being the bigger one so approx. 45 EUR for the big boy

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  @TheDrunkenBBQАй бұрын

  Looks like it worked out really well🔥👍

• 
  @cuttingedge.cookingАй бұрын

  Oh man so good 😊 love they Greek way of serving Octopus 🐙

• 
  @MrRazorteethАй бұрын

  Looks so delicious 😋

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  @cuttingedge.cookingАй бұрын

  Thanks for watching 🙏oh that pizza is absolutely fantastic 😊stay tuned we upload new episodes every week!

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  @gsmoneygsmoney1479Ай бұрын

  Hello your Fabrication video, really help me doing my first short loin Thank you for sharing. It was not perfect, But will hopefully perfect on the next one. It was 21 Day dry-aged. The Tenderloin was out of this world

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  @cuttingedge.cookingАй бұрын

  Thanks for watching 🙏 Great that we could help, it is a great way to get premium meat at a decent price and for me it is a fun project 😁Stay tuned we upload new episodes every week.

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  @LeDrapeauBlancАй бұрын

  Looks delicious! Great recipe

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  @supercarproАй бұрын

  Wow this looks amazing

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  @cuttingedge.cookingАй бұрын

  Thanks for watching 🙏 it’s a fantastic sandwich - stay tuned we upload be episodes every week 😊

• 
  @LeDrapeauBlancАй бұрын

  Thanks for the recipe God bless you! 🙏✝

• 
  @cuttingedge.cookingАй бұрын

  Thanks for watching 🙏 You are so very welcome, that's why we do it 😉Stay tuned we upload new episodes every week!

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  @LeDrapeauBlancАй бұрын

  @@cuttingedge.cooking absolutely you have a great channel, good job keep it up!

• 
  @cuttingedge.cookingАй бұрын

  @@LeDrapeauBlanc Thank you and we certainly will new recipes are in the making 😊

• 
  @samvee5901Ай бұрын

  Thank you.

• 
  @cuttingedge.cookingАй бұрын

  You are so very welcome 🙏 great bread, trust me - stay tuned we upload new episodes every week!

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  @noamtoАй бұрын

  Why does it have a latin name if it's from Africa? Is it a traditional recipe or did you invent it?

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  @cuttingedge.cookingАй бұрын

  Hey thanks for watching 🙏 well it is a recipe we invented based on influence of recipes from Morocco and Ethiopia my wife has made years ago in various versions so we thought to bring it on our channel. Stay tuned we upload new episode every week 😊

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  @LeDrapeauBlancАй бұрын

  These are amazing thanks!

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  @LeDrapeauBlancАй бұрын

  Thank you for the video looks delicious!

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  @BosnianDrunkenSailorАй бұрын

  Garlic is a MUST 😜

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  @onehandclapping3094Ай бұрын

  Camera guy needs help

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  @Wh4tGoesAroundАй бұрын

  !!

• 
  @michaelj38Ай бұрын

  I also have this spiral mixer. You have given it the perfect name “Gluten Master”. I have not yet tried the poolish method but after seeing this video I will give it a try. Thank you for sharing.

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  @cuttingedge.cookingАй бұрын

  Hey thanks for watching 🙏 and agree it is a fantastic machine, I mean I have been baking for years using the flip and fold method and using a regular stand mixer with good results but after I got this…… words can not describe the difference it’s simply fantastic. Keep on baking and stay tuned we upload new episodes every week 😊

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  @user-mg1ve5gk6u2 ай бұрын

  Women need to shut the he'll up once in awhile.

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  @KathySousa-ik2nn2 ай бұрын

  This looks amazing, can't wait to try it. Love all your videos. Thank you!

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  @cuttingedge.cooking2 ай бұрын

  Thank you so much for watching 🙏 Try it out it is a great recipe 😊Stay tuned we upload new episodes every week!

• 
  @jameskeener72512 ай бұрын

  Bravo! Cheers for your process; cheers for your bread. A masterpiece.

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  @cuttingedge.cooking2 ай бұрын

  Thank you for watching 🙏and thanks for your support, stay tuned we upload new episodes every week !

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  @tomaslainas6952 ай бұрын

  just saying.. Molino Spadoni from italy has a manitoba flour with 16% strength. they also have 15% pizza/bread flour. i get mine from their online shop at casa spadoni

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  @cuttingedge.cooking2 ай бұрын

  Hey thanks for watching 🙏 I will most certainly look that up, 16% I gotta try that out - stay tuned we upload new episodes every week 😊

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  @davericard2 ай бұрын

  Love the commentary and the setup! Thanks for the walkthrough! I do chuck rolls all the time, trying to convince the wife to get short loins!

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  @cuttingedge.cookingАй бұрын

  Thanks a lot for watching 🙏and you should certainly try the short loin great yield at a decent price and a fun project at the same time 😁Stay tuned we upload new episodes every week!

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  @ajg24522 ай бұрын

  104 views for this is criminal.

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  @cuttingedge.cooking2 ай бұрын

  Thank you so much for watching 🙏Yeah we are trying to get more subscribers and views so thanks for the support 😊Stay tuned we upload new episodes every week!

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  @tommygunson2 ай бұрын

  Dam bro were did you learn to cook like that ps that looks delicious

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  @cuttingedge.cooking2 ай бұрын

  Hey thanks for watching 🙏 100% self taught, love cooking, for me it is the perfect hobby 😊 stay tuned we upload new episodes every week.