Пікірлер

• 
  @YuThin96 күн бұрын

  What is the recommended room temperature for 45 days curing?

• 
  @mcb964414 күн бұрын

  How long you can store it sous vide ?

• 
  @alexanderrosenqvist523318 күн бұрын

  Hahahaha jävla alberto ❤

• 
  @holgerdanske3960Ай бұрын

  I enjoyed your video very much even your Nduja was not perfect to your opinion. Please go ahead with your videos.

• 
  @holgerdanske3960Ай бұрын

  Hi, Alberto discovered your video right now and I'm inspired to make guanciale for me again. You have a nice estate.

• 
  @lluisorfila12682 ай бұрын

  Es una pena la poca luz que tienen tus vídeos, a ver si lo arreglas, pués merece la pena tu trabajo Saludos

• 
  @LasseEklof3 ай бұрын

  I'm Swedish and have eaten many semlor in my days. The semla you made were, in my opinion, a perfect Swedish semla - just the way I want them. Semlor is a very old tradition in Sweden (many hundreds of years). In the old days, they didn't use vipcream and the bread could also be very dry, so instead they put the semla in a deep plate and pour hot milk over it - it was called "hetvägg" (hot wall). It is said that a Swedish king (Adolf Fredrik) in the 18th century ate himself to death on semlor.

• 
  @jespergranstrom52673 ай бұрын

  tror dom jer svenskar så dom vet nog ;)

• 
  @annsidbrant76164 ай бұрын

  You do take off the lid before you eat the semla! You may use the lid to scoop up the cream.

• 
  @dollyschwall85374 ай бұрын

  Guten Appetit 😃

• 
  @charaznable80724 ай бұрын

  Wow that broth is really dark almost more like a Chinese beef noodle the darker noodle broth's are always so flavorful.

• 
  @outdoorloser43404 ай бұрын

  You have inspired me to make kimchi.

• 
  @chefalbertoluzi4 ай бұрын

  Fantastico! It’s a big job but when it’s done you can enjoy it for a long time and it’s very addictive 😀

• 
  @outdoorloser43404 ай бұрын

  Looks good 👍I will try with my local trash fish Kelp Greenling.

• 
  @chefalbertoluzi4 ай бұрын

  Sounds good! Let me know how it turns out 😊

• 
  @outdoorloser43404 ай бұрын

  Hmmmmm..I would recommend adding a bit of semolina flour for the pasta, but everything else looked amazing 😊

• 
  @chefalbertoluzi4 ай бұрын

  Why do you think that’s necessary? 😊

• 
  @mittjon4 ай бұрын

  Really enjoy your videos! Keep up the good work even though the great audience hasn't reached your channel (yet)! Cooking and editing skills are amazing :)

• 
  @chefalbertoluzi4 ай бұрын

  Thank you very much for your kind words 😊

• 
  @sergey56044 ай бұрын

  Is it safe? I mean, is 2.5% of regular salt (not even curing salt) sufficient to preserve the meat?

• 
  @chefalbertoluzi4 ай бұрын

  In a umai dryaging bag I think it’s safe. I did it without and I had little bit of mold outbreak.

• 
  @sergey56044 ай бұрын

  @@chefalbertoluzi Thanks, I'll give it a try then.

• 
  @mochi80605 ай бұрын

  Is there any measurements for the filling?

• 
  @waltersickinger14995 ай бұрын

  From scratch...? I thought it was made from pigs’ cheeks.

• 
  @wnose6 ай бұрын

  Chef, if you get a fireplace grate and turn it upside down, you can raise the cooking surface by a few inches. See this guy: kzread.info/dash/bejne/k5t-l8-dc6jPn5c.html

• 
  @chefalbertoluzi4 ай бұрын

  That’s a great idea! Thank you 😊

• 
  @kano30866 ай бұрын

  Wad do you call this that used to grab pizza inside a fireplace?

• 
  @chefalbertoluzi4 ай бұрын

  Pizza shovel 😀

• 
  @gnrsn97149 ай бұрын

  Hittade precis din kanal, du förtjänar 100x visningar, minst!

• 
  @chefalbertoluzi7 ай бұрын

  Tack så jättemycket 😊

• 
  @turebutler872910 ай бұрын

  Major respect for giving it the most honest try I’ve seen so far! 🫡 I recon that you grow in to liking it, like tube-caviar or marmite. I’d still say that you were very generous with the harring-amount. I hated it as a child but slowly and painfully learned to cope with it and I still to this day use about the same amount as I would use salt on a dish, kind of like a small amount of MSG. It’s basically the same thing as fish sauce minus the fish. It would be interesting to see you use it in a East Asian dish as a substitute to fish sauce! Great work on the video!

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  @chefalbertoluzi7 ай бұрын

  Haha thank you very much 😆 I hear what you’re saying but I don’t think I will try it again 😊

• 
  @CarlaHanson6810 ай бұрын

  You can put lipstick on a pig but it's still a pig 😂

• 
  @chefalbertoluzi7 ай бұрын

  Haha exactly 😁

• 
  @derk48610 ай бұрын

  Boy that looks good

• 
  @chefalbertoluzi7 ай бұрын

  Haha 😆

• 
  @martinoavallone644310 ай бұрын

  Thanks for trying it for all of us!

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  @chefalbertoluzi7 ай бұрын

  You’re welcome 😊

• 
  @rsdtknqr10 ай бұрын

  looks yummy! A bit of a shame you would have to buy lots of expensive equipment to make it, I mean the thermometer thing, the vacuum machine...

• 
  @chefalbertoluzi4 ай бұрын

  You don’t really need the machines. Instead of cooking it in a bag souse vide you could cook it in a oven pan with high edges and put oven safe plastic or aluminum foil and cook it at 85 degrees Celsius over night 😊

• 
  @kacpercedrowski5317 Жыл бұрын

  I need to try it!

• 
  @chefalbertoluzi Жыл бұрын

  Do it ! 😀

• 
  @martinoavallone6443 Жыл бұрын

  ❤

• 
  @paulamattos725 Жыл бұрын

  Where do you store the Kafir Hotel?

• 
  @chefalbertoluzi Жыл бұрын

  In the fridge.

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  @radu.c.2092 Жыл бұрын

  The original recipe, well done, how much charisma and how much gastronomic knowledge you have, too few subscribers unfortunately... I don't understand why? Strange! Anyway, you are better than many chefs on KZread who have a lot of subscribers!

• 
  @chefalbertoluzi Жыл бұрын

  Thank you very much 🍝☺️

• 
  @radu.c.2092 Жыл бұрын

  Pecorino Romano not Parmigiano, completely different taste, anyway for Guanciale....congratulations!! And for homemade pasta!!

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  @chefalbertoluzi Жыл бұрын

  Yes I agree I didn’t have it then 🧀 thanks ! 😀 I used pecorino in the amatriciana video 🍅

• 
  @alhasanhasan7728 Жыл бұрын

  Thank you very much. I have a question. Can I add the third time I mix the fruit until it becomes juice and add it to the solution the last time, i.e. I just squeeze the fruit so as not to throw it in the trash Thank you very much

• 
  @chefalbertoluzi4 ай бұрын

  Yes but beware that it could create a bomb of haha. The more fruit sugar you add the more carbonated it will become. Do it at your own risk ⚠️

• 
  @Ghost-ii7hi Жыл бұрын

  I got a question I I just bottled my 1st drink with grape juice but there is loads of floating bits in the bottle now and I didn't add any of the grains in the bottle do you have any idea what it could be?

• 
  @chefalbertoluzi4 ай бұрын

  It could be a bacteria or yeast bloom. If it doesn’t smell funny or have a slimy texture it should be fine.

• 
  @izuela7677 Жыл бұрын

  You're suppose the remove some of the bread in the center of the Semla to make a bigger cavity for the almond filling. AND it's common to add the discarded bread, from the cavity, to the almond paste mix. It's a thing. 🤤

• 
  @chefalbertoluzi Жыл бұрын

  Yeah I know we just chose not to do it 😀

• 
  @OGAesthetics Жыл бұрын

  can you air seal it with a lock? the top. or do air need to get into the glass? thanks!

• 
  @chefalbertoluzi Жыл бұрын

  During the process of making it you want to let it breath with a napkin or cloth. Then in the bottle it needs to be air tight for carbonation

• 
  @samanderson6283 Жыл бұрын

  Looks incredible. Would love a video on how to make that black garlic!

• 
  @chefalbertoluzi Жыл бұрын

  Thanks ! It already exits here’s the link kzread.info/dash/bejne/h3iLqNWMqanakrQ.html

• 
  @LaurenCohen67 Жыл бұрын

  Can you use honey instead of sugar ? Thanks 🙂

• 
  @chefalbertoluzi Жыл бұрын

  Good question! I have never tried it myself but in theory it should work. I have made a new batch as we speak with honey. I’ll get back to you in a few days with the result 😃

• 
  @chefalbertoluzi Жыл бұрын

  It worked perfectly with honey 🍯🤘

• 
  @DaJimCrowLaws Жыл бұрын

  Great simple recipe. Didn’t even know water kefir was a thing. As someone looking to get more probiotics I’m definitely looking into this, especially if it is as cheap as it looks like it can be. Great video!

• 
  @chefalbertoluzi Жыл бұрын

  Thanks 😊

• 
  @WolfHeathen Жыл бұрын

  I'd like to see you make Hetvägg. It's how they used to make them hundreds of years ago. The reason for why many people today serve semla with a wedge-shaped lid is because "hetvägg" comes from the german word for "hot wedge". It's absolutely delicious.

• 
  @izuela7677 Жыл бұрын

  Hetvägg is eating Semla in a bowl of warm milk. Needs to be eaten with a spoon, of course. A cozier and more old fashioned way.

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  @sebastianingelsson5823 ай бұрын

  @@izuela7677 But ive been told Sweden dosnt have any traditions or values? You now say we have? Mind blown!

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  @nordscan90437 күн бұрын

  No, hetvägg means hot wall in Swedish.

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  @jessicagiacomoni909 Жыл бұрын

  Delicious 😋

• 
  @orsovlad Жыл бұрын

  good work

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  @chefalbertoluzi Жыл бұрын

  Thank you 😊

• 
  @kuddkrigable Жыл бұрын

  It looks so delicious!! And you're so funny 😂

• 
  @chefalbertoluzi Жыл бұрын

  Thanks 😊

• 
  @kaluga95 Жыл бұрын

  🌲2023 😀👌🏻 🇸🇪🇮🇹 😊 lg aus Wien-Österreich 🌏🇪🇺🇦🇹☕️🍰

• 
  @julielanglois6582 Жыл бұрын

  400 celcius or farenheith is your steel at to cook? Or, is it the fireplace space?

• 
  @chefalbertoluzi Жыл бұрын

  The Steel is 400 Celsius 🙂

• 
  @kinghenry7888 Жыл бұрын

  Wow

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  @outdoorloser4340 Жыл бұрын

  Looks pretty good. You need some pineapple, mushrooms, olives and pepperoni.

• 
  @edoardomarraffa887 ай бұрын

  And Buffalo chicken to make it super traditional

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  @chefalbertoluzi4 ай бұрын

  Haha 😂 illegale!!

• 
  @outdoorloser43404 ай бұрын

  @@chefalbertoluzi C'mon! Little Ceasars does it that way! 😄

• 
  @tihana2911 Жыл бұрын

  You two made my day!😁😍🥂 Grazie per questa ricetta speciale arricchita con tanto buon umore e lo spirito giusto che ci vuole a prepararli bene e dare quel tocco di magia e serenità alle giornate grigie! Scappo a farli anch'io!😃😻

• 
  @debbiepicklefork Жыл бұрын

  You did make me laugh with the scales.Good vid will give it a go. Thank you.

• 
  @chefalbertoluzi Жыл бұрын

  Haha thanks 🙏😀

• 
  @Mecylon Жыл бұрын

  Very helpful video! I'm gonna try and make my first batch this weekend, the recipe says 2L water but you used 3L in the video, so I'm just curious how much sugar and tea you used for 3L. 😁

• 
  @chefalbertoluzi Жыл бұрын

  Glad you liked it ! For every liter you need 6g tea 50g sugar So for 3 l you need 18g tea 150g sugar 😊

• 
  @Mecylon Жыл бұрын

  @@chefalbertoluzi Thank you!

• 
  @chefalbertoluzi Жыл бұрын

  @@Mecylon you’re welcome ☺️

• 
  @walterkopatz288 Жыл бұрын

  This is not a carbonara sorry .....never use cream :)

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  @chefalbertoluzi Жыл бұрын

  I know that’s why I called it illegal carbonara and (spagliata) means not correct ☺️

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  @nidhoggr_nufc Жыл бұрын

  Don't stop making videos. Your content is awesome and deserves way more views and subscribers. It will come in time so just keep doing what you are doing :)

• 
  @chefalbertoluzi Жыл бұрын

  You just made my day ! Thank you very much ! More content will definitely come 🥰