I made a Lonzino fallowing you to a tee, it hung a lot less but Holy Shamokin, everyone absolutely loved it, on Monday I will be starting 6 more, thank you so very much.
@CookingwithanItalian
4 ай бұрын
I am very happy you like it. Ciaoooo
@t00thpiker
2 жыл бұрын
Such a great recipe and thank you for making it look so easy. I will try this soon.
@CookingwithanItalian
2 жыл бұрын
Thanks for watching the video and let me know if you have any questions, ciaooo 💪
@marcelcanicchio8877
2 жыл бұрын
Very good channel to learn Italian way, wish you and the one you love ( specialy the sous-chef ) happy new year and everything you want for 2022. Ciao from Quebec ,Canada
@CookingwithanItalian
2 жыл бұрын
Thank you very much for watching the video,and happy new year, ciaooo 😁😁
@cyrilagnew7651
Жыл бұрын
Great video...gonna try it myself
@CookingwithanItalian
Жыл бұрын
Try it and let me know. Ciaoooo
@lescommercantesdindochine1954
Жыл бұрын
Manifique. Bravo !
@CookingwithanItalian
Жыл бұрын
Thank you very much. Ciaoooo
@TheCrunchbird
2 жыл бұрын
Video meraviglioso. Farò del lonzino ora che mi hai mostrato come si fa.
@CookingwithanItalian
2 жыл бұрын
Grazie mille, fammi sapere come va, è se hai bisogno di qualcosa fammi sapere. Ciao 😁😁
@pooloflove4450
2 жыл бұрын
Awesome job ones again 👏
@CookingwithanItalian
2 жыл бұрын
Grazie mille 😁😁
@gettingpast4391
2 жыл бұрын
I was just about to ask about the risk of botulism and then you used a toothpick to poke holes in the pork skin to let oxygen in. Okay question answered! Looks amazing thank you. I understand why you do it this way, because otherwise it dries too fast and gets a very hard crust.
@DSJVNdsjnvf4356
Жыл бұрын
damn, I so want to make this but I'm very new to Charcuterie but not so new about knowing about Botulism. Sigh. Great video though. I'd pay to get that Lonzino you made!
@CookingwithanItalian
Жыл бұрын
Thank you very much. Ciaoooo
@jojopornebo188
Жыл бұрын
If I have a device that will quickly remove all of the air in a container, will this be an effective method of drying the pork and properly curing it?
@CookingwithanItalian
Жыл бұрын
I never did before, bat you can do. A lot people do it. Try and let me know. 👋👋
@jojopornebo188
Жыл бұрын
@@CookingwithanItalian I am trying to understand if curing meat is more about about drying (removing moisture) than other chemical processes that happen when the meat is cured with ingredients. I know salt pulls out the moisture in meat.
@titechaintrappers2492
Жыл бұрын
What is Loin wrapped in again where do I get it. Thanks
@CookingwithanItalian
Жыл бұрын
Ask your butcher, I can help you,or Amazon. Ciao
@titechaintrappers2492
Жыл бұрын
@@CookingwithanItalian No what is it wrapped in I'm asking you. Thanks
@DGirlinTX
Жыл бұрын
@@titechaintrappers2492 It’s wrapped in an intestinal casing, I believe, but it has to be big enough for that piece of meat. Thinking it could be cow intestine or stomach, perhaps.
@fryertuck6496
Жыл бұрын
That dry ring is not good, very uneven drying on that muscle.
@joealta3450
Жыл бұрын
? Strano...... "Charcuterie" e francesi, non e italiano.
@CookingwithanItalian
Жыл бұрын
In English language is that. 😁😁
@joef8814
Жыл бұрын
I’m just teasing. Buon lavoro! :)
@CookingwithanItalian
Жыл бұрын
😁😁Grazie. Ciaoooo 👋👋
@DGirlinTX
Жыл бұрын
Love when you enjoy the fruits of your labor. When you turn around says it all!🤌🏼🤌🏼🤌🏼
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