Pro Chef Reacts.. To A $250 Pasta Bolognese! (Epicurious)

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Pro Chef Reacts.. To A $250 Pasta Bolognese! (Epicurious)

Рет қаралды 131,600

10 ай бұрын

A $250 Bolognese!! You can eat at a Michelin-star restaurant for cheaper than that! Let's see how these 2 types of Ragu turn out!
Epicurious $113 vs $10 BURRITO! • Pro Chef Reacts... To ...
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#epicurious #bolognase

Пікірлер: 776

@ChefJamesMakinson 10 ай бұрын

Be sure to SUBSCRIBE! & SEE a $113 vs $10 BURRITO! kzfaq.info/get/bejne/d8-XZ8tls82-oWQ.html

@GaryG1974 10 ай бұрын

When does price become style over substance? $250 is ridiculous for Spag Bol. It cost less than $2 in my local supermarket 🤣

@artiepavlov6022 9 ай бұрын

ICE??? Internmationa french all day long!!!

@deminybs Ай бұрын

the gay guy and his meat jokes were so cringe, like you said 3 words and everyone knew....lol

@chai1537 10 ай бұрын

I never really thought about it but the fact that the fancier chefs really can just go all out and make the recipe unreasonably harder for the other chef never really occurred to me until you mentioned it

@ChefJamesMakinson 10 ай бұрын

Depends on who you work with. But costs are one of the most important things when running a restaurant.

@bmo1878 10 ай бұрын

Hey, they learn new things so they get something out of it, what's the hard?

@pinbi7 10 ай бұрын

@@ChefJamesMakinson the price of a dish often comes from the technique put into the dish and not from the ingredients it self

@misspineapple553 10 ай бұрын

@@pinbi7 while thats true, you still wouldnt expect cheap ingredients if youre paying top dollar, youd expect high quality ones

@CoolJay77 10 ай бұрын

@@misspineapple553 You are right in some ways, however also think of it like this, when you dine out, the price you pay on a menu item, is at least three times the food cost. The skill of a good chef is to be able to come up with great tasting dish, without raising the cost to a point that guests would not order the menu item.

@BenBenBenBenBenBenBenBenBenB3n 10 ай бұрын

One thing we HAVE to give John is his enthusiasm. Even if the guy isn't sure of what he's about to do, he is excited, he figures it out, and all with a smile. Truly the type of person who could get very far in anything he'd dedicate himself to

@SadieMccollough-mf3jl 10 ай бұрын

You are absolutely right! He is proof that what you know is less important than how you learn

@NoxaClimaxX 10 ай бұрын

I think it’s worth mentioning that Americans frequently use “bolognese” to describe what Italians would more broadly consider “ragu”.

@markiremonger7946 10 ай бұрын

Not only Americans...just about every country I've been too have called that sauce "bolognaise/bolognese". French/Belgians even shorten the name to "spag bolo"...

@KenS1267 10 ай бұрын

It's fairly common and Frank clearly put together the ingredients for some sort of high end Italian-American ragu instead of an actual ragu alla Bolognese but if you're putting out videos calling it bolognese then expect to get roasted.

@sL1NK 10 ай бұрын

@@markiremonger7946 Yep. I usually do 2 types of minced meat, a bit of guancale, sauted onions, garlic, canned tomatoes, oregano/basil, a bit of cayenne, sometimes sliced&fried mushrooms too. Normally people here don't even put guancale or even bacon in it. No mirapoix at all, and yet the ragu that we call bolognese is always super tasty. Ofc european tomatoes are much more tasteful than what they have in the US. I'm from Hungary btw.

@dom6140 9 ай бұрын

@sL1NK you should incorporate some paprika in it as it is the best in Hungary

@Wookash11111 8 ай бұрын

Well. A lot of people in Poland use "spaghetti" to describe spaghetti bolognese lol. A lot of people call Spaghetti their favorite dish. And by spaghetti they meen spaghetti pasta with red tomato sauce with meat.

@patriotsfan122480 10 ай бұрын

I’m not Italian (proud Puerto Rican here) but I believe Frank HAD to use the butter because it was included in John’s list of ingredients. I think the rules are, whatever is on the list of ingredients has to be used to make the dish, whether it makes it authentic or not. It is their personal recipes that their sharing, or in this video, they’re creative version of someone else’s recipe. Great vid chef! Always love hearing your reactions to others as well as your knowledge of the dishes!

@ChefJamesMakinson 10 ай бұрын

Thank you so much!

@israelquezada9936 10 ай бұрын

Man, I don't know why they make it so complex, an italian friend from Bologna taught me a very simple but delicious recipe about 22 years ago that only needs canned italian tomatoes, passata, tomato paste, onions, carrots, celery, olive oil and wine, and it's the one I've been making all these years and it's awesome. By the way, I loved the face you made when that guy makes those bad taste sex jokes 😂 Great reaction video as always, James!

@thalanoth 10 ай бұрын

No protein? O.o

@ChefJamesMakinson 10 ай бұрын

muchas gracias Israel! with good ingredients you don't need to overcomplicate it!

@darthplagueis13 10 ай бұрын

That does sound tasty, but that also isn't a bolognese. That's a good quality marinara. For it to be a bolognese, it would have to be meat based or at least include a meat substitute.

@israelquezada9936 10 ай бұрын

@@darthplagueis13 Yeah, I forgot to mention the meat, I use beef and pork, that's how my friend taught me.

@zTeaTheCoffee 9 ай бұрын

I find Italian food is usually really simple and the ingredients are often quite cheap, focusing more on good techniques. Take something like al burro which is literally just pasta, cheese, and butter.

@keithdavies52 10 ай бұрын

Both of them didn't sweat the onions with a little salt for a few minutes. They missed that layering of flavor he was talking about.

@byakurenhoujuu 10 ай бұрын

The only thing I noticed in regards to oil in the pasta water is, that it seems to help with there's too much starchy foam. Prevents it from boiling over.

@Vandelay666 10 ай бұрын

They count the full bottle of olive oil and wine into the price, thats why it's so expensive but they gotta clickbait

@ChefJamesMakinson 10 ай бұрын

Yeah I know

@joannasunday 10 ай бұрын

Oh I LOVE when you do these Epicurious videos! I would love to see you on the show, actually. And that beautiful blue and yellow bowl behind you with onions (?) in it? I'm Italian (not a chef!) but we never ever use butter in our tomato sauces. Love your content Chef James. I learn so much and you are funny!

@ChefJamesMakinson 10 ай бұрын

Maybe one day Thank you! :)

@ZealothPL 10 ай бұрын

@@ChefJamesMakinson it would be so funny if they actually invited you but dod the ingredients swap and you had to make chorizo paella or something equally soul damaging

@vladimirdemenko6860 10 ай бұрын

Made bolognese yesterday, but I made it as Vincenzo taught me ;) and never have been disappointed, my daughter's favorite dishes are lasagne and bolognese which are made with same ragu so I think classic never lose. We also make fresh pasta sometimes and I'm proud that my 5 years child can mix ingredients for pasta and make it by herself (with a little help) :)

@JJboarder 10 ай бұрын

John did really well considering he's never made pasta or dealt with those ingredients before. Was funny how the most expensive part was the olive oil though 😂 Great video again @ChefJamesMakinson, thank you!

@ChefJamesMakinson 10 ай бұрын

Thank you!

@blender_wiki 10 ай бұрын

Tagliatelle alla Bolognese is like a warm hug from Italy! It's actually quite a simple recipe that most Italians grow up with, especially when they're passing down the joy of cooking to their kids. Making egg pasta is much easier than the kind made with just "grano duro", so it's a great starting point. Let's talk about that delicious ragù sauce. In Italy It's a bit like a work of art, with every family having their own special twist. You won't find two families making the exact same recipe, and there are endless possibilities for variations. Depending on the region, some folks stick with 100% beef, while others throw in a bit of pork for extra flavor. And don't even get us started on the spices - you can get as creative as you want! So, whether you're a seasoned chef or a kitchen newbie, Tagliatelle alla Bolognese is a dish that welcomes your personal touch and creativity. Enjoy experimenting and making it your own!

@mareneaufrance5096 10 ай бұрын

I like that John and Frank were in the same kitchen to try each other's food. Epicurious is fun to watch.

@rwilliam01 10 ай бұрын

As far as adding oil to your pasta water my mother-in-law (Italian from Naples and raised in NY little Italy) told me the main reason was to prevent the water from boiling over, with a side effect of a slightly different taste and texture especially if using fresh pasta. Really like your channel and teaching style., also the tidbits of info in your reviews an added bonus.

@GoodForYou4504 10 ай бұрын

When I first started cooking, i had the pasta boiled over. Definitely makes a mess on the stove! When i mentioned the mistake,the advice from the family was to add a little olive oil next time. (And I agree that adding it, whether before or after, does help with added flavor) 👍

@carolynhudson6858 11 күн бұрын

I have such fond memories of my mom’s homemade bolognese mind you she did it to save money and time while getting us picky eaters to eat more veggies on the weekends when she had more time. Her trick was to grind up the veggies including some mushrooms so we wouldn’t complain about big pieces of whatever. No wine or fancy olive oil no fancy tomato just the cheap store brand canned crushed tomatoes and paste with when the sweet Italian sausage was on sale as the meat and the fat to cook the veggies in. All slow cooked down while doing other chores with any leftover sauce used the next day to make a lasagna. Her only “trick” was to add just a little bit of sugar to help counter any too strong bitter or acidic flavors from the so so tomato used. I have tried all sorts of tweaks to her recipe over the years many of which have been good but in the end I cannot replace her… but i can pass it to my kids. I appreciate elevated and refined Italian food though I feel even if i were to go to Italy and have an amazing bolognese I would just think of my mom’s which is the vibe that dish always gives to me. Something created long ago by a busy mom to feed her family.

@MasterOfTheWind87 10 ай бұрын

Not a chef, but i'm italian and i'm born in Emilia and i can make one hell of a ragù bolognese. When you're making ragù bolognese you can mix olive oil and butter for the soffritto. Anyway, guanciale is an overkill in ragù. The "original" recipe (the registered one) requires pancetta stesa for the soffritto. Regarding erbs, thyme is the right erb to use if you want to do something traditional. Oh, and don't forget the milk! the registered recipe requires also the milk skin of one litre of fresh milk boiled (and also about 400-500ml of that milk).

@MasterOfTheWind87 10 ай бұрын

Also, the pancetta must be reduced to a paste like consistency, not chopped.

@joannasunday 10 ай бұрын

I'm Italian (Sicilian and Calabrese) and we never used butter or milk in our tomato sauces. I guess it's a regional thing.

@ChefJamesMakinson 10 ай бұрын

Thank you very much for the information! thyme is one of my favorite herbs to cook with!

@ChefJamesMakinson 10 ай бұрын

interesting!

@ChefJamesMakinson 10 ай бұрын

I think so as even here in Spain recipes change from place to place

@Superintendent_ChaImers 10 ай бұрын

About the whole "Oil on Pasta Water" thing... I agree. Putting good olive oil on the water is quite a waste. But if you are cooking at home and don't have the luxury of a larger pot to prevent spill overs when boiling the pasta. Oil with the water prevents bubbles from forming and going over the edge of the pot. Olive oil is wasted for this but vegetable oil works. Sure we can put the wooden spoon on top of the pot, but the oil works too. It's mainly a thing for home cooks to do in order to help prevent a mess.

@kossization 10 ай бұрын

Exactly this! 👍 Merchant marine here, and I learnt the truth about the oil and pasta myth during my education to become a sailor/motorman. Fishermen, probably Italians, (who knows?) figured out that you can add oil to your boiling water to prevent it from boiling to hard even if the temp is really high. The oil floats on top of the water and it has a much softer surface tension. This allows for using smaller pots in an already cramped kitchen on sometimes very rough seas. They took this trick home to their wives on land and they in their turn been doing this for generations without necessary knowing why. It just became a habit. It has nothing to do with taste or stickiness of the pasta. 🫡

@sallycapotosto6927 10 ай бұрын

James, I really appreciate your thoughts and comments breaking down the techniques of each chef. Actually, on every "reaction" video you do, I like that you give your professional insight into what is happening and why in the video you're watching. It's very reassuring.

@ChefJamesMakinson 10 ай бұрын

I appreciate that!

@PunkR0ckz09 10 ай бұрын

You should do an authentic bolognese sauce video, and even a cheaper, easier, version of it too, similar to this video. That'd be lovely! Ragu alla bolognese is so amazing, it deserves to be shown some more love!

@ChefJamesMakinson 10 ай бұрын

That is a good idea!!

@DrFrankLondon 10 ай бұрын

None if them made an authentic Bolognese, but have to admit that both did a good job and sure it did taste okay.But I am quite sure chefs from Bologna would be a bit more critical. Another great video, James and great seeing the channel growing and growing. Have a good one, mate!

@ChefJamesMakinson 10 ай бұрын

you should see them make paella haha that was a fun video haha

@CoolJay77 10 ай бұрын

@@ChefJamesMakinson Same goes to Frank's pizza videos. He says he is a culinary instructor! I try to avoid watching the Epicurious channel, as I don't want to be misguided.

@nemure 10 ай бұрын

to me Bolognese sauce is tomato with meat, if checks this 2 ingredients rest is personal preferences lol

@DrFrankLondon 10 ай бұрын

@@ChefJamesMakinson It almost made med cry!! 🤣🤣🤣🤣

@FINsoininen 10 ай бұрын

@@nemurethats like saying "if it got dough and tomato sauce its a pizza."

@fredfromfrance6594 10 ай бұрын

Hello James. Happy to see your followers growing day by day. You deserve it. You teach right. 👍

@ChefJamesMakinson 10 ай бұрын

Thank you so much!

@user-ms2zh9bf4h 10 ай бұрын

It's always good to watch someone who can cook with any type of ingredients provided. Such chefs save money for restaurant business. Keeping things simple is always a great idea for a beginner or home chef. Thanks for sharing. 🙂

@eldibs 10 ай бұрын

I agree, Saul is funny, but he's also clearly always having a good time. It's a lot more fun to watch someone cook when you can tell they're having fun with it.

@ChefJamesMakinson 10 ай бұрын

agreed!

@rainycakes 10 ай бұрын

I agree, Vincenzo needs to review this! I would love to see you on Epicurious, hope that happens!

@annek7262 10 ай бұрын

I have nearly $50 in short ribs in the freezer. (2 packages of locally raised beef short ribs, about 3 pounds each, I think.) I plan to use one of the packages to make a really decadent lasagna with short ribs in the meat sauce. There was a plan for the second package, but if you think I can remember it, you're funny. Having just been shopping very recently, I spent nearly $200 on groceries and didn't get all that much for it. I think Frank either has a nice discount somewhere or some other "in" for better prices. That tray of stuff would have likely cost a lot more here. (sigh)

@drjenschn 7 ай бұрын

Oil in pasta water has one purpose and one only: To modify the surface tension of the foam to help with you not babysitting it for over-foaming the pot. That's it. If it foams, add enough to bring it back to avoid mess, and don't use expensive oil for it.

@Eztoez 10 ай бұрын

Both of those were very different from the bolognese I make at home. Mine has a slightly higher tomato content. If I use wine, its will be a red wine, definitely not white. My sister finishes her sauce off in the oven and it comes out amazing.

@FroPlamondon 10 ай бұрын

I really enjoy your epicurious video reviews because you provide info for a nice middle ground for home cooks as well as critiquing the high end. Great stuff, as always!

@Jan.Bouldering 10 ай бұрын

About the butter: I have an italian cookbook by Allan Bay which was recommended to me by an italian ex-girlfriend who was very strict about italian recipes. It is very popular in italy, the italian title is "Cuochi si diventa", german "Ein Fest für die Sinne" (don't know the english title). He covers lots of basics and I was really amazed, it is actually my favorite cookbook. For the soffritto he states, that you can make it with (lots of) butter or with olive oil, both is absolutely fine. I guess it depends on the region which way is more common. I make it dependent on the dish.

@ChefJamesMakinson 10 ай бұрын

😉

@TraciPeteyforlife 10 ай бұрын

Wine price matters little, wine taste is the biggest thing. If you enjoy it, it's the stuff. John may lack experience, but he's got the desire and enthusiasm. Saul is the pro I wish I was related too.

@TheAncientOneYT 28 күн бұрын

Thing is, you're right, oil and water do not mix however, oil and pasta does. When water begins boiling the oil gets distributed among the noodles and does indeed stick to the noodles (when starting with cold water and adding noodles right away). This in turn causes noodles that are coated to not stick together because an oil coated pasta noodle will not stick to another noodle also coated with oil. People mistake the purpose with the whole water and oil argument, but the the way it works was never about the water to begin with. Also, you can do it either way.. If adding noodles to cold water, use oil, if adding to boiling water - don't use oil as it is no longer needed.

@AmbitionIsaMust115 9 ай бұрын

That was beautiful for someone whos never made fresh pasta before

@xxlordbelxx1368 2 ай бұрын

A quarter of my family is Neapolitan/Sicilian Immigrated to the US from Napoli.. Good cooking is just in our genes..

@sharabha1111 10 ай бұрын

Visual disappointment on James's face when people make inappropriate jokes is awesome to look at

@ChefJamesMakinson 10 ай бұрын

🤣

@OldVikingSchool 10 ай бұрын

I work in a mass production kitchen, the oil is to reduce or prevent the pasta water from foaming too much. Because our cooking vessels are used to their full capacity, cooking pasta in a large scale is problematic as the oven method gives clingy block pasta that is unevenly cooked. If you have a large pot and only utilize 50% of its capacity then oil is totally useless.

@UncleScottsKitchen 10 ай бұрын

Might be a $250 meat sauce but not really the traditional bolognese, IMO. I like guanciale but never seen it in bolognese. Also usually has milk and no garlic. Good video!

@ChefJamesMakinson 10 ай бұрын

Thank you!

@ilovemangobingsu 10 ай бұрын

Yes it's a good thing you mentioned about the milk. I saw in Vincenzo's video and also in other videos who made authentic Bolognese that they add milk in the end before they add the pasta to the sauce

@travisaus2689 6 ай бұрын

Gees these are some crazy bolognese recipes. Onion, carrot , celery , pork and beef mince , red or white wine, passata , water then more water if needed cook for 2 to 3 hours then if you feel a need add some milk at the end . Pappardelle or rigatoni pasta.. kids love it and i love it.

@carminemangione 6 ай бұрын

As an Italian chef, I can address the orange. With long cooked sauces (bolognese, Osso bucco, etc.) it is common to finish with a gremolata. Which is a combination of a citrus rind (no pith as you said), garlic, parsley. I 'freshens' the dish elevating the flavors. Interestingly, in Vietnamese cuisine when they do their curries the do the same thing but with citrus juices.

@ChefJamesMakinson 6 ай бұрын

Interesting!

@Kris_not_Chris 10 ай бұрын

my understanding is that butter is actually pretty common in Italian home cookery and regional cuisine, but not in the "elevated" types of cuisine, and it wasn't common in the regions that Italian-Americans' ancestors tend to come from

@ChefJamesMakinson 10 ай бұрын

I would assume its more common in the north as the south of Italy is vastly different then the north

@marty8895 10 ай бұрын

You’re spot on. I am from the North and in our regional cuisine we use more butter. The North of the country is much colder than the South and indeed we don’t produce olive oil. Being close to the Alps our cuisines had to adapted to the Alpine climate. The same thing goes for tomatoes, it’s very hard to grow tomatoes like the ones you find in southern regions that’s why you don’t find many recipes in our cuisines that require tomatoes.

@talithamarko4291 8 ай бұрын

Duck eggs are very rich, have you ever tried them pickled by chance? Or pickled with beets? Also I love watching these kinds of KZfaq's with my daughter's. As a mom that didn't learn to cook till I was single, KZfaq's like this helped me learn to cook and at the same time how to explain to my girls how to as well. This channel was/is one of my favorites.

@Seattle41791 10 ай бұрын

I've raised chickens and ducks (mallards). A duck egg is a lot richer in taste with a brighter yoke. I find that they do best in baking with sometimes the addition of chicken egg(s) depending on recipe.

@The_Badseed 10 ай бұрын

Vincenzo would say "The pasta has to make love with the sauce".

@ChefJamesMakinson 10 ай бұрын

🤣

@kathrynson850 10 ай бұрын

Dude, John should be given a shot to get hired at a fancy restaurant if he manages to nail this. I mean 1st time working w/ those complex ingredients and wasn't even provided instructions.

@yuzu3754 2 ай бұрын

i'm sure he had all the instructions from Rose, there is no way he could nail it by guessing

@alexandergrey5913 10 ай бұрын

With the orange I would do 3 10second blanching between the blanch dip to remove the slightly bitter side of citrus

@tremble5734 10 ай бұрын

Love Chef James face expression at 5:32. Also doing it in Uncle Roger's videos whenever they start being too dirty

@ChefJamesMakinson 10 ай бұрын

🤣

@kacperczernecki5513 7 ай бұрын

I/m not italian but i had classes in uni about italian food and culture, traditional ragu bolognese actually uses butter, many dishes from northern Italy do

@_Bosley 10 ай бұрын

Another great video Chef James! Always helpful to have you provide the extra info!

@ChefJamesMakinson 10 ай бұрын

I appreciate that!

@MMircea 10 ай бұрын

I remember how grandma used to fry us one duck and one chicken egg each, all fresh from her own livestock. Those duck eggs do fill you up, I can tell you that for sure!

@ChefJamesMakinson 10 ай бұрын

yes they can!

@andrews960 9 ай бұрын

The only reason i add oil to the water is to prevent the water from boiling over, kind of like putting a wooden spoon above the pot, but i dont have a wooden spoon, so a tbsp of olive oil is enough.

@eredgorgoroth 10 ай бұрын

I make the ragù with olive oil, carrot, celery and onion, pulp or minced beef, white wine, tomato sauce or peeled tomato, salt and pepper. (personally I don't put bacon or guanciale because I don't like a very fatty sauce). I don't use butter or garlic

@ChefJamesMakinson 10 ай бұрын

😉

@rodrigul3 10 ай бұрын

Let’s Go! I love that your favorite chef on that show is mine too! I ❤ Chef Saul, You and Chef Saul cooking…WE NEED THAT, BEST COLLABORATION EVER!

@ChefJamesMakinson 10 ай бұрын

🤣

@KenNakajima07 10 ай бұрын

John did great, takes a lot of courage to try all those new techniques, and I loved his enthusiasm, he really did enjoy the materials he was given, definitely I´d love to see Vincenzo react to this, I can start to hear him say ¨Bolognaise, ma che dici? BO LO GNE SEEEEE not Bolognaise, please!¨ (with afflicted face). The best bolognese I´ve made from youtube videos is the one I could replicate from Vincenzo´s video with David from Bologna, that is just such a nice sauce it makes me hungry just to think about it.

@ChefJamesMakinson 10 ай бұрын

😂

@Cris00900340 10 ай бұрын

I doubt Frank makes some of these Epicurious recipes at home often, but if I had an unlimited budget and didn't need to worry about food waste or restaurant efficiency, I would definitely go all out like he does in these videos

@XBluDiamondX 10 ай бұрын

These types of epicurious videos always have the pro chef go all out on ingredients. I am pretty sure they don't go that far to make food when not in front of camera. There's some element of entertainment behind Epicurious. The total ingredient price is misleading, anyway. For instance, that $40 bottle of olive oil? Home cook dude didn't need to use the entire bottle.

@ChefJamesMakinson 10 ай бұрын

at home maybe not but at work maybe

@Shampaggin 10 ай бұрын

The best bolognese ragu is on Vincenzo's Plate. It became a short series, where Vincenzo made his own, then had a chef from Bologna critique it, then the chef showed us all how to go about it. It is absolutely delicious, highly recommend David from Bologna's ragu. I've had great luck making it vegetarian, subbing faux meat (you could use lentils or finely minced mushrooms) but keeping all the other steps. Our guys made nice pasta today, but that ain't Bolognese.

@Biblical_Hippie 10 ай бұрын

i tried vincezos bolognese and it was extremely plain. the lack of garlic and herbes really set this sauce down imo

@Shuren 10 ай бұрын

@@Biblical_Hippie I drink coffee but the lack of ginger and butter really set the beverage down IMO.

@DirtyCiv 9 ай бұрын

@@Biblical_Hippie i eat sashimi, but it's often too undercooked for some reason.........

@marekmantaj9942 10 ай бұрын

As a seasoned Vincenzos plate binge watcher I was crying Italian everytime they said Bolognese. As a foodie and cooking enthusiast I loved both of their dishes. And I love when Frank gets on this show, Saul is the funniest but Frank is a born teacher and if he is not cooking for Epicurious he actually makes almost only simple everyday food.

@daskraut 5 ай бұрын

12:46 hearing the word "chipotle" in a video about bolognese reminds me of me: i always add a tablespoon of chipotle powder (which makes it a *bollocksnese* - but really tasty)

@bohemiansusan2897 10 ай бұрын

Thanks for sharing this. It was interesting to watch. I spent the day cooking down tomato sauce from my garden and then canning it. I got five quarts of thick sauce. 😊 I set aside a bit more than a quart and added celery and carrots from the garden. A small bit of red wine and I added 1/2 lb each chopped beef and pork. My version cost about $7 for four servings. Our dinner guest loved it. Herbs grown on my patio. I know the restaurant version, institutional food version and my poverty home version. 😮. So how I cook varies widely. Sometimes better food is on a good sale and sometimes its not. All my tomatoes, herbs, carrots, celery and garlic are home grown heirloom varieties.

@TnT_F0X 2 ай бұрын

8:25 Southern and Northern Italian cooking vary quite a bit. Northies use a lot of butter too!

@AK-bm1yl 10 ай бұрын

My Italian friend says not to cube the vegetables, but instead make them finer in the food processor. Apparently, the veggies supposed to "melt away" and be not noticeable

@ChefJamesMakinson 10 ай бұрын

of cooking 6 hours they do

@ShouAlias-io7ud 10 ай бұрын

The little disapproving nod you gave to John's dirty jokes...haha, reminds me of when I'd swear in the house when I was a teenager and mom would scold me. I like the addition of contextual clips to demonstrate what you're talking about, I think you should do that more often. I can relate to John in this video a lot because cooking something for the first time is always terrifying. I did my first baked chicken recently and the whole time I was freaking out because I was worried it was gonna come out wrong. Everything came out right in the end and the breading was a wonderful contrast to how tender the meat had become. Loved the video, learned a bit and am looking forward to more :)

@ChefJamesMakinson 10 ай бұрын

😂

@ilovemangobingsu 10 ай бұрын

I was also wondering how Vincenzo would react to this especially with the addition of orange rind & butter. And I'm wondering how long they prepared the ragu. As far as I know, it would take 4 to 5hrs of slow cooking to develop the flavor. But I commend John for making the garlic knot & fresh pasta from scratch. He did well for a first timer. However, both their ragu looked good so it must taste good as well. I do hope Vincenzo would react to this. I'm really curious on what he has to say about this. Thanks for this video. I appreciate your insights and added information about Bolognese ragu.

@ChefJamesMakinson 10 ай бұрын

it does take a lot of time to cook!

@ilovemangobingsu 10 ай бұрын

@@ChefJamesMakinson I agree 😃

@ulf373 10 ай бұрын

Hmmm, I don't make it this way at all. Make a soffritto, saute it and then at the ground meat (half beef, half pork) to the soffritto to cook. When the meat is cooked and most of the liquid has evaporated, I add a glass of red wine and let it until the alcohol is out and the acid is gone. Then I add stewed tomatoes and a can or two of tomato sauce, depending on how much Bolognese I'm cooking and then the whole thing gets to simmer for a long time :)

@LorienDrechsler 10 ай бұрын

Having just returned from Italy, I have to say...I went to the market and bought a large bottle of Extra Virgin Olive Oil, fresh baked bread, half dozen eggs, Nduja, a little Pancetta, a couple of peaches, a little Parmigiano Reggiano, and a can of coke. Total cost: $20. When I got home to the US and went shopping, the same ingredients (minus the Nduja) cost over $70

@ChefJamesMakinson 10 ай бұрын

yeah it is amazing to see the difference

@artiepavlov6022 9 ай бұрын

james! i sometimes choke my my drink when i have to see you react! i want you to teach me all the things already know!

@ChefJamesMakinson 9 ай бұрын

😂I felt like it too haha

@davoap1268 10 ай бұрын

If there is one aspect i have learned from the pasta queen is that pasta that sticks on surfaces means that it is overcooked due to over extracted starches. Which is not a good sign.

@69indigoblue 7 ай бұрын

"You mixi mixi and its read to serve"....made my day..🙂

@Vikt0rian Ай бұрын

One of the things that are kinda tricky with this type of video is the fact that they buy stuff like olive oil, only to use perhaps at most, 1/10th of the flask, making it go from 40 dollars, to 4 dollars in price for the dish itself, where you have 9 more usages for other dishes. Same goes for other things, like the wine, you can also just drink the wine alongside the dish when done, but I prefer buying a more expensive wine for drinking and a cheaper one for cooking, so the cheaper one would last me long as well. Overall, the dish is significantly cheaper than it says, but it also isn't, as the initial, up front cost is that high.

@jmoney6900 10 ай бұрын

In regards to oiling ur pasta I was told that it doesn’t allow for as great of penetration with ur sauce vs going all natural.

@Kainham142 10 ай бұрын

Not sure if it was said in the video, but John was attempting to make a Bouquet Garni with the orange rind and Basil, something Frank has done before

@ChefJamesMakinson 10 ай бұрын

yes however a Bouquet Garni doesn't contain orange. its parsley, thyme, and bay leaf.

@torkelsvenson6411 9 ай бұрын

8:38 I think when Frank does it he just uses the basil stems at that point and then adds the leaves at the end.

@sweetspicy7880 10 ай бұрын

I love how genuinely interested you are in food 😊❤ and your embarrassed face with a smirk on adult jokes 😅

@ChefJamesMakinson 10 ай бұрын

Thank you!

@giustinoscalise3177 2 ай бұрын

Lipids traditionally used in dishes depends on the region. If your region farms lots of dairy, you'll use more butter or rendered fat. If it's a more agricultural region, Olive oil.

@rezesion1381 10 ай бұрын

Thanks for the content every week James!! For 250 Dollars i need to cook for 2 weeks^^

@ChefJamesMakinson 10 ай бұрын

You are welcome! Yeah I know what you mean 200€ would last me about 2 weeks too with alcohol haha 😄

@rezesion1381 10 ай бұрын

@@ChefJamesMakinson "a little wine for the chef" haha, reminds me of "hard times" in the kitchen on Summer Season when i was young^^.

@ChefJamesMakinson 10 ай бұрын

@@rezesion1381 hahaha 😆

@Ca55per 10 ай бұрын

@ChefJamesMakinson said "Maybe we can get on Epicurious someday and make something"... and then there was an "I can usually handle a lot of meat" joke... I feel like this was timed classically.

@MasterGFTB 9 ай бұрын

0:54, and its not the most expensive thing Frank ever brought to Epicurious. He once brought a wheel of parmesan to make an Alfredo.

@ChefJamesMakinson 9 ай бұрын

ahh I haven't seen that yet!

@MasterGFTB 9 ай бұрын

@@ChefJamesMakinson and they swapped the ingredients with Emily, her reaction is something else.

@katcalico9142 10 ай бұрын

😂😂😂James shaking his head an giving and eye-roll every time a hunk of meat is sexual. 😂

@ChefJamesMakinson 10 ай бұрын

🤣

@LikeDemDreads 9 ай бұрын

Thanks for the tip about standing over the fumes while cooking with wine. I’m down to get a lil tipsy while cooking. Waste not, want not. 😉

@lorij3786 8 ай бұрын

I grow my own vegetables, coloured carrots and purple potatoes are so good, same with my pallet stand up climbing herb garden

@gurugurumawaru7869 10 ай бұрын

A couple of weeks late, but I just remembered that the Italians add milk at the end, to round up the flavors. Definitely not butter, we’re not making french sauces here.

@pollythefarmer9246 10 ай бұрын

Thanks for the tip about cooking with wine. I'll make sure I keep my head over the saucepan from now on.

@surthrivingalaska2511 9 ай бұрын

Would love to see you on Epicurious. Plan on making a caribou bolognese here in the next week or two. Super excited!

@AlyenasKitchen 10 ай бұрын

Back to finish the video! Your channel is awesome! Buzzed off the wine fumes! And YES to always tasting! So enjoyed watching the pasta being made. Great tip on the pasta in pasta salad! Making a Bolognese soon...but the cheaper version with fresh pasta. Thank you for such a great video! 😊🌺🌷

@ChefJamesMakinson 10 ай бұрын

Thanks so much Alyena!! I'm glad that you enjoyed it! :)

@billwumsen4108 9 ай бұрын

My suggestion, NEVER put oil into the water, its always a waste even with cheap oil and it will not even stick on the pasta for any "magical-non-stick-tricks". The only moment the oil will stick is when you get the pasta out of the water and then will be covered in it which will prevent the sauce from sticking to it. (something we dont want here). If you worried your pasta is gonna stick together, make sure you stick to the pasta, just stir them every 30-60 seconds if you are unsure and it will never stick together.

@Cyb3rSix 9 ай бұрын

There wasnt really anything here that was truly authentic. Although, I'm definitely going to try the short rib. Bolognese isn't something that needs herbs and garlic, just nice fresh soffritto and passata is all the flavor you need. You also have to be patient, I cook my ragu for 6 hours, and use water to prevent it from becoming dry. Use some cream at the end to thicken it up a bit and finish it off in a pan with some pasta water. I encourage people to experiment, because in Italy the only thing that makes food truly authentic is enjoying it with loved ones.

@JupiterSWarrior 10 ай бұрын

Cold-water method of cooking pasta is very valid. You actually get more starch from the pasta for a richer sauce. But what do I know? I'm not a professional cook; just take advice from those that are.

@EAZ36588 9 ай бұрын

I suggest reacting to episodes and ultimately seasons of Worst Cooks in America. Watching a chef's reaction would be amusing.😂

@ChefJamesMakinson 9 ай бұрын

Great suggestion! but not all of them are online

@cvmaniac7286 9 ай бұрын

@@ChefJamesMakinson If i remember right Season 20 was cancelled and pulled off the air as soon as it was revealed that one of the cooks was arrested for a major crime. The cook and her husband were arrested for the murder of their 3 year old adopted daughter.

@alexanderpurkis3508 9 ай бұрын

Something that isn’t often mentioned regarding the stringy kind of pasta sticking together: it happens because of the of starch. I find if you stir it occasionally in the first few minutes of the cooking process, you’ll avoid this sticking business and there’s no need to add oil after it’s finished cooking - as chef James points out: oil and water don’t mix, unless emulsified - to separate the pasta.

@IamSureAndWhatAboutY 9 ай бұрын

if you leave pasta for few minutes it will stick together no matter how much you stirred it during cooking.

@bennygeypens 9 ай бұрын

@@IamSureAndWhatAboutY I do not put oil and my pasta never sticks together. Use plenty of water and let it really boil.

@IamSureAndWhatAboutY 9 ай бұрын

@@bennygeypens do you rinse it after cooking?

@bennygeypens 9 ай бұрын

@@IamSureAndWhatAboutY Certainly not.

@g.theram1914 10 ай бұрын

oh my god this tipp with the pasta salad, mind freaking blown, of course it would be better, next time i make sure its a little over, love your tips

@not_toste8920 10 ай бұрын

as a person thinking about going to culinary school you're videos are very helpfull keep up the amazing work

@ChefJamesMakinson 10 ай бұрын

I'm glad to hear that! I made a video on starting in the kitchen last year! 😉

@not_toste8920 10 ай бұрын

@@ChefJamesMakinson i just went over and watched it and wow it was really helpful thank you (:

@muhammadadamshambinzulkifl7925 9 ай бұрын

actually love the video and they are such good sports.. just so wholesome and warm to watch.. thank you for this video review/commentary ❤️

@ChefJamesMakinson 9 ай бұрын

Glad you like them!

@miriambertram2448 10 ай бұрын

Over the past 2 years, I've come to appreciate tutorials providing a temperature, not 'fairly high heat'. For example, Chef Jeanne Pierre states 365F for braising meat to achieve a good maillard reaction.

@ChefJamesMakinson 10 ай бұрын

180c to 200c is used a lot

@innocentiamanokolediga8489 10 ай бұрын

Non-Italian here, I thought it was pronounced ‘bo-lo-naiz’😂😂….silly me, Vincenzo shouldn’t come for me. Awesome video as per usual!

@ChefJamesMakinson 10 ай бұрын

🤣

@ph01978 10 ай бұрын

I don't know if he would otherwise but it's stated in the rules that all the ingredients must be used so Frank had no choice but to use the butter just like he had no choice but to put the cream in the carbonara episode(maybe he would have put it anyway lol).

@playnicegames 10 ай бұрын

As a chef that trained in Italy, I find adding butter to the meat after it’s browned before removing gives the meat a luscious mouthfeel.

@ChefJamesMakinson 10 ай бұрын

good to know! I didn't think butter was used as much in Italy. butter is not that common in Spanish cuisine

@playnicegames 10 ай бұрын

@@ChefJamesMakinson it’s not used much at all but it has it places. I only use it when using ground meats that are lower in fat content. In addition it adds that different twist to set yours apart from the line of restaurants serving the same dish hahaha.

@ero-senninsama1734 10 ай бұрын

5:32 that moment has HUGE meme potential, lololol

@ChefJamesMakinson 10 ай бұрын

😂

@Auron3991 10 ай бұрын

I'm kind of surprised chuck wasn't used in the expensive one, as it takes excellent to long cook times. Actually, it almost seems like the professionals on these shows feel the need to add extravagance even if it hurts function.

@jmoney6900 10 ай бұрын

I always have 2 utensils one for the pot/pan & then I transfer the product to my tasting utensil. Or when able I’ll just use the spatula to transfer the product to my tasting utensils. I don’t like doing dishes!

@jacoballey21 10 ай бұрын

nice vid, as always! it's interesting how each region has their own version of (mirepoix/sofrito).. like i moved to the southern US and found out about the Creole/Cajun "Holy Trinity" w onions, bell peppers, and celery.

@ChefJamesMakinson 10 ай бұрын

Cajun cuisine does have a lot of influence from French and Spanish