I flew in a French Guy to help perfect this sandwich...
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- čas přidán 28. 06. 2024
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- Recipe Breakdown -
4:32 Salted Butter
Ingredients:
- Heavy Cream (32oz)
- Cold Water (few tablespoons) - Optional
- Salt (to taste)
Steps:
1. Pour the heavy cream into a food processor and blend it until you can see the separation of the buttermilk and the fat. Keep blending until they are fully separated. A little trick for the separation, you can pour some ice water into the mixture which will help the separation even more.
2. Strain the mixture using a strainer and a bowl. After straining, you can take the butter and squeeze out more liquid as much as possible.
3. Put the butter in a mixing bowl and season it with salt.
4. After salting the butter, starting folding the butter evenly in a bowl with a spatula. (Pour off extra liquid if there is any)
5. Keep it in the fridge!
12:14 Slow-Cooked Ham
Ingredients:
- Top Round Pork
- Salt
- Water
- Spices of your choice for brining meat
- Mustard
- Honey
- Apple Cider Vinegar
Steps:
1. How to brine the ham at 13:08 for 12-24 hours.
2. Take the ham out and dry off the meat.
3. You can slow roast the meat in the oven at 350°F for a few hours or you can use the sous-vide method (14:09)
4. Making the glaze; In a saucepan with mustard, pork juice from the roast, honey, apple cider vinegar, and a little salt, reduce that until it’s nice and thick glaze
5. Glazing the ham at 14:45, after glazing the ham, put it in the oven at 450°F for 10-15 minutes until it’s nice and crispy. Enjoy!
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Josh and Mike Greenfield make up Brothers Green Eats, a dynamic and brotherly duo that can teach anyone to cook creative and delicious food on a budget. New video every Wednesday and sometimes Friday. For more Brothers Green Eats check out www.brothersgreen.com/
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and Matt Cherne -open.spotify.com/artist/0hjqD... - Jak na to + styl
Boy, you really went the extra extra mile on this one... At the end, hats off Mike, it's an absolute beauty !
Sign off from the French Guy!
Two guys going the extra mile with what they do.. imagine if you combined the two more often. The possibilities.
So, when are you and the brothers opening a restaurant?
Oh hi, Alex
You're my favorite CZcamsr !!!
What a great Collab Guys! Love it when FoodTubers come together to make something special!
I once heard from a French chef that when you start cooking, you're always trying to add more to a dish, then as you develop in your cooking career, you're constantly looking to strip away and simplify. This French sandwich is the perfect example of stripping away elements to create a simple sandwich, but in order for it to work, no element could be less than perfect! That's why I brought in a French Guy...
Now make an Italian pizza with handmade mozzarella.
Hey, well done! I admire your work and my jaw literally dropped when I saw (1) the quantity of truffles your pal brought over (must be worth a FORTUNE, perhaps even 2 fortunes), (2) the quantity of truffle you put into your butter. My first reaction was "this is wrong, there's just too much truffle, why putting so much of such a delicacy / precious ingredient".
I am admirative of your work, don't get me wrong, but I felt there was just too much shrooms, makes it look less "special ingredient".
Unless this was grown truffles (as opposed to hand picked in the forest helped with your domestic pork...)
wow that is so true, i never thought of that. Also love when you two get together
Brothers Green Eats awesome! I love Alex and this sandwich sounds amazing.
I just ate but I want one of these!!!
Bringing in Alex was the icing on the cake.
I can’t wait till he has his own cooking show on the Food Network.
He has his own cooking show right now thats great! the Food Network is stuck in the past...
16:20 the "ah ouais ouais" from the heart :))
This collaboration is better than the sum of it's parts! You two should do more together.
I like how Mike's videos have fresh butter and truffles meanwhile josh is dining on a dollar a day
RaveViews 😂
it makes for great contrast tbh
xD
he's married :P
16:59 actually... yes we all love warm bread. BUT, "the classic" is always done with room temperature bread so the butter doesn't melt. Some good meaty unmelted butter underneath the ham. So good.
I had the same thought. It's kind of funny because both of these guys have bread videos where they lecture about waiting for the bread to cool...
@@cinemaocd1752 interesting. So they're kinda all over the place with what's "proper".
I was looking for this comment
@@elliotboudard6921 Also, when they made the "Delux"... there's pickles in it... which is fine, I love pickles in a sandwich... but NOT with freaking truffle butter. When there's pickles in anything the pickles really take over.. especially the amount they put in. Why waste the truffle butter? I'm calling bullshit on almost anyone with a cooking channel on youtube. It seems like it's all performative.
@@urwholefamilydied or you don’t know how to just enjoy good food..
I literally envy the truffle guy's life. Dropping in on people like you and watching his amazing product be turned into amazing things on the daily is awesome.
Im not french. Im a filipino living in Singapore. But as soon as i tasted a Jambon Beurre Sandwich in a bakery here in SG, i fell in love. It is also the best sandwich i’ve tasted. Simple yet super tasty and delicious. Thank you for this. I just started making my own baguettes and soon will do my own Jambon Beurre because of this. ❤️
What particular bakery in SG, pls?
@@awgnaw Tiong Bahru Bakery ❤️ love their croissants as well.
What a rad collaboration. Next we need Mike to team up with Brad Leone, making some nice bread on It's Alive.
working on it
Cooking channels should have their own cinematic universe!
Can't wait for that one. It'll be like a two part epoxy!
Better hurry up Mike.. this isn't rocket surgery
Mike, Brad and Babby could be the most ambitious crossover in cooking history
Holy crap. That amount of truffles cost more than Alex’s flight
Stephen Veerasammy how much was it??
Megan Park like $90 to $170..PER OUNCE.
... Yep
That's thousands of dollars in that basket. And he put too much in that butter. Fats carry truffles very well so he needed only a few shavings.
The white ones would have. The black ones cost less, but he still used way too much of them. He only needed some shavings. And btw: cycling/walking through NYC with a bag full of truffles. What could go wrong, right?
Nah it's Bourgogne truffels. Thoses are not as expensive as the Périgord truffels.
Man I really love the little "pardon" Alex does at 19:07
French is such a beautiful language 😍
and the accent... omg just wow
Spanish is better. Better people and better culture
french is also pretty funny
It is ❤️ I'm learning French in college rn and have Reallly fallen in love with the language
@@sublimesense7761 that's not how you're gonna get people to be interested in your language and country, by shitting on others. This is about french and french culture so you may head out.
this guy's accent is violently french
Check his channel he's making interesting things too
My opinion is he talks with such a french accent (un accent à couper au couteau in french) to make him more unique. I'm French, but my objective opinion is that it changes from the other youtubers
wonder why
Right? it's so French it almost sounds fake
@@Teezix yea i'm french and it feel weird to me too, since the guy seems to be fluent but keep an overly french accent, maybe on purpose but some people just never gets accent at all so i guess it could be his case.
This is a collab I didn't know I needed. I am overjoyed.
This is perhaps the best cooking show I've ever seen. The choice of doing a series on 'the sandwich', which encapsulates so much of local food and therefore culture, is spot on. Watching you cook iconic sandwiches (so meticulously in every single detail) from all over the globe is really incredible. Really congrats!
I'm from Italy, so if you ever make italian sandwiches take a look at the Lampredotto from Tuscany, the Piadina from Emilia Romagna, Panino con la Porchetta from Rome, or my favourite Panuozzo from Campania (there are countless others, and obviously not only from Italy)
glad you enjoy and thanks for the kind words. It's been very fun show to produce and create but im excited to keep pushing this season in new direction
Alex's channel is great too. He has a lot of series: pizza, noodles, wine.. he obsesses over and it's great!
Alex has the best reactions to food. 😄
This makes me SOO HAPPY!! I was smiling ear to ear watching you and Alex work together. Encore!
Omg my two favourite CZcamsr cooks together 😆
Yes! This video made me so happy with them on it together!
The best hey
*cook
same here!
Finally got the time to sit down and watch this. I'm a huge fan of both channels and would've never imagined a collaboration video. I absolutely love everything about it. Keep up the great work, hope to see more collabs in the future!
Alex is really fun guy. I've watched a few of his videos, great to see him in your video.
i never thought i would watch 20 minutes on a 'simple' sandwich. Amazed and grateful for all the work and knowledge you pour in your videos
I make my own butter but before I churn it I inoculate the cream with either active kefir or yogurt. Then I let it sit on the cupboard for 24 to 36 hrs to ferment. This adds so much flavour that I don’t need salt to flavour or preserve my butter. Plus it turns it into a probiotic rich butter.
sherry walford Wow! Gotta try that one day, sounds tasty.
Ughh that sounds so amazing I wish I knew how to do that
I am for sure going to have to try that now! I bet it's amazing on sourdough (i love tart so much)!!
That sounds great! Do you have a recipe - meaning quantities?
Lavender Blue I use 1/4 cup of active kefir or active plain yogurt for every quart of heavy cream. Ferment for 24-36 hours or more (depends on the temperature). You can tell when it’s done as it gets thicker and you start to see some separation at the bottom. I also find that if I put into the fridge overnight it gets even thicker. However I find you should churn it at room temperature or else it takes longer to turn into butter. But if you do it chilled it will still work. I learned all of this through trial and error.
What i love about your series/cooking is that you're not just throwing things like other "cooking channels" do, this cheese, that bread, that veggies, that meat boom your sandwich is ready. Where's the cooking? Cooking is all about starting from scratch and that's what you do I love it.
I love that you had Alex on this AND gave Brad a shout out. Will be trying my hand at baguettes, thanks to you
I'm from Belgium and we eat a sandwich with a kind of tartare beef that we call "american fillet" 😂 and it's very good with a bit of "cressonette".
Didn't know I needed this collaboration but damn we needed it and it worked out so well.
you certainly needed it ;)
This takes me back to 20 years ago, when I was backpacking through Europe and trying to do it as cheaply as possible. I had SO MANY jambon buerre sandwiches. I enjoyed them with the orange Fanta that is far superior on that side of the ocean (has actual fruit juice in it, like 12% or something). Okay, so not as cheaply as possible every time. :D
Orangina ! My favourite beverage. I give you the name incase you could not find it again. It's one of my "madeleines de Proust" as we say in France (Proust teacake, something that brings you back to your childhood).
@@adrien5116 I liked Orangina as well, but orange Fanta was my favorite.
Thanks for sharing that saying. In English, we have a bit of an opposite idiom. When we don't like something (but are recognizing it is just personal tastes), we say "it's not my cup of tea." But we never say something "IS my cup of tea." Languages are weird.
Oh my goddd THE ORANGE FANTA I SWEAR by the time I left Europe I was pissing orange. I drank it whenever I had the option lmfao it's SO GOOD. I tried American Fanta when I got back and threw up. It's disgusting lmfao. We have oranguna here too but they managed to RUIN ORANGINA. HOW? whatever forbidden bullshit chemicals Americans put in everything 😭 it's JUST BARELY BEARABLE
@@theresapebbleinmyboot Oh, I'm not going to defend american food chemistry, but a lot of times a product is owned/produced by someone else in different markets. Sometimes it's shockingly different, like (now discontinued) American vs European Mars bars.
I love CZcams collab's, especially when it's with two creaters that I enjoy and follow. Amazing job...I look forward to more from both of you 😎👍
Two of my favourite CZcams chefs under one roof! Love you guys!
I was watching both of u separately on and off.....but I love u guys....so passionate about something. I wish I would develop this kind of passion for at-least something in lifetime.
When I went to Rome, I had one of the most memorable sandwiches in my life. It was porchetta in pizza Bianca. It literally only had 2 ingredients, the porchetta which is a rolled slow roasted pork belly with crispy skin, and pizza Bianca which is a flat bread similar to a focaccia, literally, it’s pizza dough without toppings. This French sandwich immediately reminded me of it, 2 ingredients so perfectly executed that I can’t wait to get back there some day and have it again.
sounds incredible and simple like this sandwich
Brothers Green Eats hey brothers green, didn’t expect a reply from you! This episode was outstanding, this is top tier quality content, keep up the good work!
Omg... I really want to eat this
Oh wow.... I'm dying!!!
wait arent you the keto dude? Sahil? Dude awesome! Your recipes are amazing and I eat them real often, stay good and healthy my dude.
Two genius at work ! Awesome to see this collaboration
WOW the amount of commitment and time that you put in this, is amazing. Well crafted food art. Start fresh make it yourself always the best results. Seriously well done
"What's my purpose?" "You truffle the butter." "oh. my. god."
1 year later. still epic. for connoisseurs only
I understood that reference
I have a high respect for food and the true effort that goes in to it. I got chills when that pork came out of the oven. THANK YOU
Great video. Thank you so much for the fly in on this one Alex. Mike excellent Sandwich!
Big fan of both of you guys! Excellent collab!
After Anthony Bourdain died I thought no one can ever really make me love watching food being made the way he did but ALEX managed to make me fall in love with the process all over again and this video that was BRILLIANTLY made by BGE makes me want to go and bake that magical bread and make this beurre and ham myself. Great video i cant wait to find a way to do it all myself.
Peace, Love & Luck from a huge fan from Lebanon.
jadou88 ma t3isha
Anthony Bourdain is an asshole, he killed Anthony Bourdain.
When I had to go to France for work, I discovered the Jambon beurre sandwich, and I loved its simplicity with just the three ingredients.
Fantastic crunch sound in the end!! Wow!! Thx for this video!!🥓🥖
J'ai cru que c'était Max Boublil dans la preview 😂😂
You could've given me just one of those baguettes without toppings and I would've been perfectly happy.
Those look perfect.
"you went for the tip"... Alex, i swear man, you crack me up. Love you guys. Both channels are insane.
Just a joy to watch and hear the crusty sound of a homemade baget.
Just awesome.
THX, Good series you started.
Klaus from Vancouver, Canada
French butter is amazing....Kerrygold Irish butter is beautiful too for these sandwiches. As an Irishman, I was taught to put butter on most sandwiches. The pickles are always a good idea,
Kerrygold is THE best butter. Beats French butter by a mile. But gonna give this version a go.
@@jp5419 You couldnt be more wrong my friend. If you consider Brittany french. Cause there, are made the best butters on earth.
I am loving this series. Just wanted to add that we also have a very well known Sandwich in south of France called Pain Bagnat and of course I have to talk about the croque Monsieur. But the croque Monsieur is quite similar to the cheese sandwiches. 😜
OH MY DAYS MY FAV 2 COOKING CZcamsRS
I love both your channels, so cool to see you both on the same screen.
I've never seen bread more beautiful than the one you just made...
my bread making class SourdoughU is no joke!
Usually I dont like baguette recipes on youtube, but yours seems to be spot on. Only need to work a bit on your scoring, for the classic french look :) (a bit more parallel, a bit more overlap on the cuts, shallower angle of the blade). Also I think your final proof was a bit too long, so your cuts didnt open nicely.
Good prep but way overcooked.
Baguettes can't be overcooked, they can only be burned. And a lot of french people love them a bit burned.
Don't you think there is a correlation between a burnt baguette and an overcooked baguette ? I know you're french but at least try to think.
love alex! hes awesome!
It is so impressive to see how much work actually goes into something as simple as bread, butter, and ham. We're so freaking lucky to live in a time when all this is just... there. Available to buy anywhere, anytime.
Two of my favorite cooking CZcamsrs both in the same video, awesome!!!
The sandwich series is the greatest thing on youtube! In my opinion it even tops the 'it's Alive' series with Brad at BA. Great job and crossing my fingers that you and Brad will be in the same kitchen one day for an episode!!
I appreciate the kind words and I'm hoping to collab with brad soon
Ton accent est tellement parfait que même mes parents te comprennent, bravo
Man your bread making is inspiring! Keep up the great work! Thank you!
Alex' face when he cut the baguette.. You made a French man truly happy :)
The Italian sub is also really nice choice. Ciabatta ,pesto aoli and awesome home cured italian cold cuts and some greens and good old EVOO
That sandwich made me emotional.
More than the Bombay sandwich . And I am Indian
Hokay Mike, You've reached legendary status. I've just spent the last 3 hours watching and dissecting 4 of your Sandwich videos.
I feel as if I am a better Chef because of this. Additionally, I've a warmth, and buzz around me from watching them. NIce work.
The crunchy sound when you bit the sandwich... Goodness... 😍
The minute the truffles came in, I knew things were becoming serious!
I think it would be amazing, to see you make open faced sandwiches (smørrebrød in danish). They are very popular ind Denmark, with many shops specializing in them. There are a lot of different kinds of them, but they usually have some sort of meat, varying from salmon to roastbeef to almost anything you can imagine, vegetables and much more . Furthermore I would like to see you make traditional rye-bread, which is the kind of bread used most often. You can make them really basic and simple, but also make them really fancy, by adding many ingredients. In Denmark they're often served with remoulade, which I would also like to see you try.
french guy has a playlist on those. search for tartine on his channel
This was just a delight! Love you Mike. Love Josh. And am also a Le huge Alex fan!
Looks really delicious. As a French dude living abroad, I'm now craving for a good jambon beurre. Looking forward to watching more videos from you! Love.
Loved this collab. Glad you're continuing on with the channel too!
Yeah so at first, I was wondering how you were going to use up a whole 20 minutes to show us a Jambon Beurre but boy, you did everything from scratch and that’s super-impressive. Chapeau! Hats off!
Also I’m glad that Alex stated the French (and almost Universal EXCEPT for in the US) truth: No, you don’t need a frickin 1000 toppings on everything. You just need 1 or 2-max QUALITY ingredients (beyond the bread and butter).
You can make variations of this sandwich substituting any of the following for the ham (NOT together): Saucisson Sec (Salami will do), Gruyère, Camembert, sliced radishes, etc...
Finally for me personally, the Delux version is too much. Did it taste good? I’m sure it did, but NOTHING would piss me off more than ordering a Jambon Beurre and receiving this purely Hipster version instead. I also don’t want truffles in everything.
The Jambon Beurre seems so boring.
@@PlannedObsolescence Have you had one? Try a real, fresh Jambon Beurre then tell me. Then again if you were raised with the idea that legit sandwiches must have 33 ingredients and be 8” high, US-style, the culture shock might be too much. Jambon Beurre is about quality of ingredients and purity of flavors, French-style.
Agreed. Don't reinvent the wheel.
As a french baker I can tell you that your bread is amazing for a home made one
I just found you a few days ago and I love your content. I have a bake/cook off with my S.O everyone Monday and I really want to make baguettes at some point so I decided to look for a vid of you making some and I was so happy to see the thumbnail of you with Alex! I absolutely love his content so this was such a pleasant surprise.
I would love to see a Croque Madame as well.
On the opposite end, but beautiful.
Pickle-free jambon beurre is a hill I'd be willing to die on, desolee Alex! That ham looked SO GOOD though & the crunching sound off that baguette was just perfect.
I could get behind some pickles but not as many as in the deluxe
I loved the video. It was nice to see the French guest to share his experience . You are incredible. I saw your video this morning on Indian food and We visited India a year ago and We loved it. The food was amazing. I love spicy food. Thank you for your videos.
Been subbed to both of your channels. Was excited to see your collaboration. These sandwiches are beautiful in appearance, and taste. Well, well done!
Wow, two of my favorites cooking together.
"Either super good or extremely bad" - my experience with any meal I ever had in France.
That was awesome, thank you so much for doing this series!!!!!!!
Something about these guys standing in the kitchen eating sandwiches makes me very happy haha
9:41 Volume, not mass haha. Unless your house goblin was adding ingredients all night!
This cracked me up
Came here for this comment 😅
I'd love to see you guys sample some foods from French-Canada (or Canadian cuisine in general). Poutine, Poutine Rapée, Nanaimo Bars, Montréal-Style Bagels, or Salmon Jerky, just to name a few delicious options. Y'all keep up the good work, eh? =D
Je connais la poutine, mais c'est quoi la poutine râpée ? Je suis intéressé et j'ai pas d'idée pour le repas de demain !
im from nanaimo lol
Poutine Râpée est un repas acadien consistant en boulette de pomme de terre bourré du porc. Il est parfois surmonté avec sirop d'érable, baies ou cassonade.
Or some home made creton!
I don't think Salmon Jerky is French-Canadian..
I love how you can do almost anything! Keep it up! That looks so delish!!!
As a random french dude, the baguette you made are just ON POINT visually, and the looks say a lot when it comes to french bread, ACED it
i 'm french and i can tell you, you made very nice baguettes.
Trop cuites.
Trop cuites à ton goût, bien cuite pour d'autres.
nan elles sont objectivement trop cuite, quand il coupe on le voit bien elles sont raide et dur, demain si un mec te dit qu'il aile les baguette noir cramé c'est pas pour autant qu'elles seront pas cramé.
Yep, trop cuites.
le "jambon" aussi trop cuit.
et pas a l os. :/
perso, tu me sert ca dans un commerce, jte le balance a la tronche.
Wow Alex is my idol !! Big bless from Sweden to the both of you ! Lovely video
I must have watched this video 9-10 time now. Lol. Love both your channels. The sandwich is king.
Awesome video! I appreciate all your effort in making everything from scratch. Very interesting and I learned a lot!
My mouth watered the whole video, this is pure torture
me too! and I just finished eating too xD
I agee, but it's okay now. I've coped
Drooling over the accent lol. Often us americans forget how good simple foods are
You deserve real accolades for true brilliance. In just one video, you have answered so many problems I have run into while making baguettes. I'm eternally grateful for your well thought out common sense solutions that have really helped me to cut down spending unnecessary money to solve simple problems. I've started to make my own tools out of cardboard, scraps of wood around the garage wrapped in aluminum foil. That's where most of the tools for kitchens started in the first place. Thank You for your inspiration! The only thing missing from this video was either a great Wine or a Good German Beer to go with those amazing Les Sandwich.
9:45
The mass stays the same, it is the volume that changes.
YES BRING ON THAT CROQUE MONS...oh. Never mind.
Funny enough french people don’t really think of a croque monsieur as a sandwich.
@@williamhutton95 mr crunchy
Love you guys!!!! Hats off to your passion for the best !!!!
Bravo à tous les deux ! Congrats to both of you!
This collab caught me off guard.
You have influenced my cooking dramatically. I am an aspiring physicist and chef, and to hone my skills I decided to make a CZcams channel. I'm going to be applying physics to cooking, to further the gastronomy on CZcams. Thank you for motivating me so much!
wow sounds amazing, cant wait to check out the vids
@@ProHomeCooks wow! Thank you for replying. It means a lot. School is about to go on fall break, but once I get back I'll get straight to work! I've been talking with my physics professors about it, so I should have plenty of content ideas to work with
I hear the food wars opening somewhere
When the dough rises its mass doesn't increase, the volume does.
That guy's voice made my ears melt. 👌
I think this is your second most expensive sandwich ! :D
Montreal smoked meat sandwich for your next video would be great!
hmmmmmmmmmmmmmmmmmm.......
It's incredible how much effort and experimentation you put into every ingredients. And then just put it out there for people to enjoy.
It's inspirational almost brother.
I just wish you the very best my man. And please keep cooking , keep eating and keep inspiring.
love you brother.
loads of love from India
Thank you so much for this guide! I made it at home and the result was just f****** awesome! 😝😃
It sounds absolutely lovely, like a true rustic sandwich that would even feed you on lunch in the woods, the shop or the factory. Working class food, that is nutritious, hearty and filling; you know, the good stuff.
By the way, the ok sign with the thumb and index is actually not so universal, it means asshole in some countries xD