Name: Katz's Makes New York's Most Legendary Pastrami On Rye | Legendary Eats
Uploaded: 2020-11-03T18:15:53.000Z
Duration: 5 min 54 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Modal verbs - B1

Taryn Varricchio: You might recognize these thin slices

a whopping three quarters of a pound of them

It's one of the most New York foods you can find,

Brad Kass: That pastrami is by far the best pastrami

Taryn: You know the pastrami comes from Katz's

the cut of meat they use, which gets extra juicy

the monthlong curing process that gives the pastrami

the signature rub, or bark, around the edge

they carve it into perfectly thin slices.

Jacob Grasso: But I always get their hot pastrami.

Liz hates the word juicy, but to describe,

it's, like, good juicy, and with the mustard

and the rye, it just ties it all together.

Taryn: Katz's is known for having a really long line

So I thought I'd catch up with owner Jake Dell

about how he makes some of the best pastrami in the world,

of what you guys are going through right now?

Jake Dell: Yeah, this is definitely a challenge,

A lot of delivery though, which is great,

A lot of customers getting meats by the pound,

While you can use a few cuts to make pastrami,

Jake: We use navel for pastrami. That's very traditional.

And part of what makes the navel so beautiful

for this process is that the fat is really

just centralized in the middle of the cut of meat.

Whereas a brisket can kinda be on the outside,

So when you're smoking it, you're pulling the fat

and flavors flowing throughout, from top to bottom.

which can last between three to four weeks.

Jake: Curing is basically just a salt bath.

Jake: Pink salts are a type of curing salts

that basically helps give the rose color to the meat.

Taryn: The next stage is all about intensifying flavor.

They combine a little bit of salt, pepper,

from seven to 72 hours, depending on the size

And how does the smoking affect the flavor

What is happening at that stage of the process?

when it comes to pastrami, that's everything, right?

What you're going to put on the outside there

and go from top to bottom, side to side, piece to piece.

And so you really get this beautiful infusion of flavor.

Taryn: The cooking process finishes off with

steaming the pastrami until it's extremely soft.

So soft that the workers behind the counter

Jake: It's very bizarre to feel the meat be that soft.

That's why a lot of places don't cook it this long,

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Katz's Makes New York's Most Legendary Pastrami On Rye | Legendary Eats

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