Recipes Remastered: Pesto Pasta
Рет қаралды 401,284
Күн бұрынWelcome to episode 4 of Recipes Remastered. Today, we are looking at the #1 pesto pasta recipe from allrecipes.com and I have to say I was pretty disappointed that a recipe such as this one exists as the #1 search result on all of google, so let's change that.
Links & Stuff
► Join our Cooking Community: community.ethanchlebowski.com/
► PESTO RECIPE: www.ethanchlebowski.com/cooki...
► MORTAR & PESTLE: amzn.to/2OkchPk
► SOURCES
- Essentials of Classic Italian Cooking by Marcella Hazan: amzn.to/3gMVT6j
- On Food and Cooking by Harold McGee: amzn.to/3eosUnH
- Mortar & Pestle vs Food Processor: www.seriouseats.com/2016/07/q...
-------------------------------------------------------------------------------------------
► Useful Kitchen Gear
- Budget Whetstone for sharpening: amzn.to/31MlFDf
- Salt Pig: amzn.to/37Xi5XZ
- Scale: amzn.to/2Cu5HmP
- 8-inch Chef's knife: amzn.to/2QLYvWr
- Nicer 8-inch Chef Knife: amzn.to/2W06SR1
- Magnetic Knife Rack: amzn.to/2YYs5ML
- Cast griddle: amzn.to/2BGS5oo
- Baking Sheet: amzn.to/3aE9dq3
- Wire Rack: amzn.to/2YeC9lM
- Saucepan: amzn.to/3gBjmY3
- Wood cutting board: amzn.to/2Qkw1UQ
- (NOT cheap) Amazing Pan: amzn.to/2rW8wYY
-------------------------------------------------------------------------------------------
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Pesto
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Episode Premise: (0:00)
Intro: (0:39)
Number 1 Pesto Recipe Breakdown: (1:23)
Mortar & Pestle vs Food Processor: (3:02)
Blackberry Demonstration: (3:50)
Why you should use Butter: (4:28)
Do Not Cook Pesto: (5:31)
Why the pasta choice matters: (6:35)
Step by step - Hand Pounded Pesto: (7:28)
Taste Test - Comparing Aesthetic: (10:00)
Taste Test - Comparing Flavor: (10:50)
Last Important Reminder: (13:26)
@EthanChlebowski 3 жыл бұрын
Timestamped sections in the description. Who's making pesto? Recipes, sources, links, and stuff: - Recipe: www.ethanchlebowski.com/cooking-techniques-recipes/classic-pesto-from-marcella-hazan - Essentials of Classic Italian Cooking: amzn.to/3gMVT6j (amazon affiliate) - On Food and Cooking: amzn.to/3eosUnH (amazon affiliate)
@ss11111ss 3 жыл бұрын
can pesto be made with other nuts?
@EthanChlebowski 3 жыл бұрын
@@ss11111ss Yep! Pine nuts are mad expensive for me so sometimes I'll use almonds or walnuts, or you can omit them altogether and it still tastes good.
@jonfaecks1823 3 жыл бұрын
s Massimo botturra teaches in his MasterClass that breadcrumbs are also a very good alternative
@abstract0407 3 жыл бұрын
I'm not an Italian but I know basil doesn't have that much flavor when its cooked
@awall303 3 жыл бұрын
Hi Ethan, I have friends who are vegan. For a pesto recipe, do you recommend vegan imitation butter or olive oil? I'd imagine the natural emulsification elements aren't in the imitation butter? Thanks!
@_BigSoap_ 3 жыл бұрын
as a Ligurian, the region where pesto was born, I will say that this is one of the best recipes I have ever seen on the Internet. I prefer mine a little bit smoother but, you know, tastes
@divusgaiusjuliuscaesar4657 3 жыл бұрын
As a Ligurian, I also agree this is a damn good recipe
@lemondrizzlecake7766 3 жыл бұрын
@@divusgaiusjuliuscaesar4657 The butter, though? I'm also Ligurian, I've never seen that...
@alessandromelesi6253 3 жыл бұрын
@@lemondrizzlecake7766 I don't believe a Ligurian wouldn't have gone mad after he put the butter in... Usually they get real mad for not using garlic.
@kylesmithisawesome 3 жыл бұрын
as an Argonian, i also agree, great pesto.
@divusgaiusjuliuscaesar4657 3 жыл бұрын
lemondrizzlecake the butter while not being traditional I’m sure tastes great- he never claimed it to be traditional and I can respect that, I’m not gonna flip out over some fat. My grandmother sure doesn’t make it the same but that’s fine, To each their own I say.
@L0L26 3 жыл бұрын
On butter in pesto: it is actually a well kept secret in some Italian restaurants, and it was used even in the earliest pesto recipes (E.g. “La cuciniera genovese”, 1864). So, great job! :D
@Tueur562 3 жыл бұрын
butter in everything makes it taste better, I still prefer it without it
@Ardoxsho 3 жыл бұрын
agreed, and back in the past century my Dad, who hailed from Sampierdarena, always added a dollop of butter to his pesto pasta - so nothing wrong with that, at all
@Ardoxsho 3 жыл бұрын
I'm surprised that no-one commented on the choice of pasta, though. because what you want with pesto is something somewhat smooth and sticky. traditionally, at least. pesto is traditionally served on trofie (OK perhaps hard to find), gnocchi (definitely give them a try), tagliatelle / fettuccine. the only kind of dry wheat pasta that is traditionally used with pesto are linguine, but in that case, haricot beans and chunks of potato are boiled together with it. do give them a try, and you'll probably discover that potatoes + a bit more of the starchy water do a similar job to the butter in helping the sauce stick to the pasta. looking at the taste test, I thought just how dry those spaghetti looked: this just won't happen with the kinds of pastas I just listed. I hope you give it a try.
@DensApri 3 жыл бұрын
@@Ardoxsho great advice
@DensApri 3 жыл бұрын
@dan b of course! But it was traditionally used mostly in the northern regions of Italy.
@SkepticalCaveman Жыл бұрын
Pro tip: instead of mixing the butter in the pesto, mix it with the pasta instead and mix in the pesto after butter has melted. When the butter melts it cools down the pasta a little bit and therefore protects the pesto from the heat.
@LiquidTurbo Жыл бұрын
Great tip!
@gunzalesd8460 3 жыл бұрын
10:23 allrecipes pesto pasta: *takes one bite, doesn't take another* upgraded pesto pasta: *takes one bite, big eyes, takes another* that's literally all you need to know lol
@mahdijellali7788 3 жыл бұрын
big eyes got me dead
@MarcosDjivelekian 3 жыл бұрын
I mean, he's also filming a video to make a point.
@kenchung6007 3 жыл бұрын
Call me geeky or smth but I love how quantified your claims are. The science behind food is something I've not seen done this uniquely and comfortably before. Love your stuff !
@Appaddict01 2 жыл бұрын
Serious eats is really good at this or Adam Ragusea.
@mikeexits 9 ай бұрын
ProHomeCooks is another great channel, since someone above my comment was suggesting other channels.
@MrZahnbelag 3 жыл бұрын
feels like yesterday you hit 40 k and now youre chillin at 90, keep up the good work m8 !
@EthanChlebowski 3 жыл бұрын
Thank you!
@benshai 3 жыл бұрын
I thought the same thing! KZfaq algorithm woke up
@nicofrancken3807 3 жыл бұрын
Literally.
@MoviesFreeGalore 3 жыл бұрын
Honestly. He was at 40k last week when I found him.
@jdodd1210 3 жыл бұрын
No kidding! Its nuts but well deserved!
@kapri17 3 жыл бұрын
I remember watching Adam Ragusea at 50K and then seeing his numbers skyrocket. It's cool that were about to see the same thing happen with you dude
@nowdefunctchannel6874 3 жыл бұрын
Yeah, Ethan's videos are very informative
@UBvtuber 2 жыл бұрын
it happened, he's almost at a million
@TheVercci 2 жыл бұрын
Do you remember how much he had when you made this comment?
@victordang4730 2 жыл бұрын
@@TheVercci 100 k ish
@mikeexits 9 ай бұрын
Apparently he had 16k when the video was posted, according to another comment. @@TheVercci
@1997VG 3 жыл бұрын
That explains why the basil I added in my tomato sauce for pasta ended up just feeling like spinach. It's not supposed to be cooked. Thanks!
@publiusovidius7386 3 жыл бұрын
You can get a similar effect by freezing the basil leaves first (freezing ruptures the cells like pounding them) then use the food processor. Not quite as flavorful as the mortar and pestle version, but emulsifies better and is way easier.
@alexisericson241 Жыл бұрын
Yes, or even just pressing/compacting the basil leaves would be good enough. Or, I'd imagine, dried basil would add another level that could supplement for extra basil flavour?
@anonymoose2474 Жыл бұрын
Damn that's a really cool idea. I can't find this idea anywhere else on the Internet, think I'll try it
@mikeexits 9 ай бұрын
I heard Basil is one of those herbs that is by far at its best when fresh, so I personally wouldn't assume either way until trying it. @@alexisericson241
@matts1851 3 жыл бұрын
I really like how often you reference youtuber tips and other sources. It's nice to see the community acknowledge each other and use techniques/information. Also - the quality of your videos is like an online course. I feel like i'm cheating you by watching these videos for free! Are there any other ways to support you, like a patreon or anything? Because these videos are way too high quality to be free. Keep up the great work!
@eladguitar 3 жыл бұрын
I made this recipe today for the second time and made some fresh pasta with it. I think i can safely say it's amongst the top 5 best things I've ever had. Feels so good to make everything from scratch. Thank you Ethan.
@bobby_greene 3 жыл бұрын
I think its worth mentioning that you can buy a live basil plant for about a dollar more than the packaged leaves, and instead of winding up with black slimy basil, you get fresh basil that grows back
@valvenator 3 жыл бұрын
I would have the same problem with pests per the previous comment. How well does it do indoors?
@bobby_greene 3 жыл бұрын
@@valvenator as long as you have a sunny window and good potting soil, you should be able to get it to grow.
@bobby_greene 3 жыл бұрын
@Toxic Potato my plant was attacked by the same beetles that mob my rose bush so I made a cover out of window screen to keep them off.
@prodsej 3 жыл бұрын
havent you earned like 60k subs in the past couple weeks now? wowzers
@EthanChlebowski 3 жыл бұрын
Yup, absolutely wild.
@prodsej 3 жыл бұрын
@@EthanChlebowski keep up your quality🙏
@Shiniiee 3 жыл бұрын
@@EthanChlebowski Your content is pretty good. Nicely paced for both beginners and advanced home cookers.
@tricholysis 3 жыл бұрын
blessed by the algorithm, but also just a very succinct and informative format with clean editing and presentation.
@lol3xtrach3353 3 жыл бұрын
@@EthanChlebowski absolutely deserved, really concise, informative and really clean editing.
@HazyLooks 3 жыл бұрын
In a few months I'm gonna remember the times when you were not a million subs KZfaqr and feel good that I saw you grow that much. Keep up the good work, you're becoming one of my favorites ever!
@oloapossatuap 3 жыл бұрын
"italians may be shrieking in horror at this step..." i just literally died in disgust
@hypothalapotamus5293 2 жыл бұрын
So, if I make a hot wok pesto stir fry video, I might depopulate Northern Italy to the extent that I can purchase land there?
@withnail-and-i 2 жыл бұрын
@@hypothalapotamus5293 I very much like the way you think, duckling person.
@judithburke1539 2 жыл бұрын
How did you write that comment after death? Of course, you won't be able to answer my question, you're dead. Sigh!
@epooloope 3 жыл бұрын
You become an overall better cook with your videos, not only a good cook for one recepeie you give. I can't explain how much I love your videos. They're just refreshing with the well thought through structure. The explanation why you do the extra step, so not only you can cook this great recipe but transfer the knowledge to other recepies is amazing. Keep up the amazing work. Thanks!!! Best cooking chanel on KZfaq
@hurrarawaqar7078 3 жыл бұрын
I love how peeps are finally catching up and this gold of a channel is getting the recognition it deserves ❤️
@squangleproductions1382 2 жыл бұрын
I love the contrast between the two pastas in the taste test. The first one seems like an unbiased taste. Simple bite, palate cleanse with water, then next. Then he gets to the better pesto, Ethan’s eyes widened so much in just amazement. Satisfying to watch, really.
@javierav8930 3 жыл бұрын
Never knew I wasn’t supposed to cook pesto, thank you sir for opening my mindddddd
@SAWardga 3 жыл бұрын
same!
@blackatleftismyt5001 3 жыл бұрын
Ethan I am Italian, thank you so much for respecting and preserving our Italian traditional cuisine, you are truly Italian 😂
@richardpomerantz9096 3 жыл бұрын
We have been making pesto from our garden for many years and it is one of our favorite recipes. I have never heard of cooking it and can't imagine why in the world someone would come up with that.
@unnamedchannel2569 3 жыл бұрын
You are definitely my favorite cooking channel right now! Love the videos, and appreciate that you dig so deep into what actually makes the dishes better, not just basing it on taste or feel.
@soba4763 3 жыл бұрын
Your videos are the definition of quality and going above and beyond. Time stamps, segmented videos, brief explanations and directions (not to mention the amazing cinematography and overall production quality). I'm glad I was recommended your channel and I hope millions more find your videos as well.
@ebsalonga 3 жыл бұрын
Dude when I found your channel about two weeks ago you were at 16K subs. Now you're almost 100K. Amazing. And I just love that you explain the "why" first before showing us the "how". It gives a lot of clarity and somehow also opens up more options on how to cook. Kudos Ethan. But your bowls are just too small where food always overflows lol
@mrboss7580 3 жыл бұрын
This is what I was looking for in cooking vids: someone who is confident and uses logic on top of all the people who use home recipes so I can broaden my knowledge. Thanks man, nice quality vid and congratulations on 100k
@divusgaiusjuliuscaesar4657 3 жыл бұрын
This gives me good vibes- my Italian grandmother always makes this with her own olive oil, pasta and her own pesto- all homemade and delicious.
@yashiyer1738 3 жыл бұрын
Why will I never unsubscribe to this channel? Because everyday, every video, I learn something new. I'm not going to lie, I cooked the sauce. No wonder it was the same as authentic recipes. This just changed my whole game!
@SamTheFable 3 жыл бұрын
Hey, I just wanted to say I just made some bagels according to your recipe and even though I was a bit sceptical at first because of the chewiness that was shown in the video, that kinda reminded me a bit of 1 -2 days old buns/rolls and I hate those, but they turned out sooo good and I'll definitely make more of them in the future. They are also the first bagels I ever had, they aren't all that common here in Germany. And they are probably better than some buns/rolls I usually eat for breakfast. Greetings and many thanks for the cool recipes and videos from Germany.
@Astavyastataa 3 жыл бұрын
It’s definitely hard to find American style bagels here in Germany but I found a nice Jewish bagel shop that does good bagels nearby. Might have to go there again.
@DeltaAssaultGaming 2 жыл бұрын
Bagels are a Jewish good, it’s not surprising you can’t find them in Germany
@philipfahy9658 3 жыл бұрын
Thank you for taking the time to actually logically breakdown cooking techniques. It's a much-needed niche in the cooking video community.
@samanthagreen3487 3 жыл бұрын
i've only been watching your channel for like a week and a half *and subbed almost immediately* , its now literally one of my favorite channels on youtube... i love to cook and its super inspirational to see someone else with such a passion for cooking. keep it UP!!!
@toddfuqua9573 3 жыл бұрын
Culinary skills are appreciated, Ethan! It’s always refreshing seeing old school techniques.
@chillechill3 3 жыл бұрын
You have quickly become one of my favorite youtubers! Always on point with the editing, information, and the overall feel of the video. Keep it up and you will quickly become one of the biggest food channels on youtube! All the love from Sweden
@bbrd83 3 жыл бұрын
Great video! Love the details about butter, crushing, and including pecorino. But I'm surprised you didn't say anything about the pine nuts! My grandpa, who also insisted on mortar and pestle, as well as butter, always toasted his pine nuts before grinding. Is that just not mentioned in the book you use?
@EthanChlebowski 3 жыл бұрын
I prefer the raw taste of the pine nuts over toasted ones for pesto, but if you like toasted go for it!
@Ardoxsho 2 жыл бұрын
I was born and raised in Genoa, and I've never seen a Ligurian (especially our elders) toast the pine seeds while making pesto. I tried once, for fun, because I always want to double-check things, and what I find is that they bring out a bitter note in the basil. I just recommend trying both methods and comparing the results. Maybe your palate, or your basil, are different. But don't give for granted that toasted = better in this particular recipe. Plus, if you do choose to toast your pine seeds, make sure you do that well in advance, because the best way to keep your sauce fresh and green is to chill all your ingredients (and your mixer, if you're using one) a few hours ahead. Toasted pine seeds straight out of a pan will not only add bitterness, they will actually destroy the flavour profile of basil as if you were cooking the sauce.
@swagmcbuttz638 3 жыл бұрын
All the fresh basil in my garden thanks you!
@EthanChlebowski 3 жыл бұрын
You're welcome!
@DimosthenisStamatiou 3 жыл бұрын
Afaik, the steel or iron in blades reacts with many ingredients, including but not limited to basil, spearmint etc to start oxidizing faster. It's why in older times, cooking utensils would favor bronze. Even cheese would be grated in bronze grates to prevent flavor alteration.
@valvenator 3 жыл бұрын
Interesting info. Sounds odd at first but I'm guessing it would be similar to the reaction you get when using stainless steel to remove the smell of onions.
@DimosthenisStamatiou 3 жыл бұрын
It's easily observable too, considering that if you cut most fresh herbs with a steel or iron blade, they start turning black. If you instead just tear them by hand, they stay green for longer. Ceramic blades probably don't cause that either.
@valvenator 3 жыл бұрын
@@DimosthenisStamatiou Sounds to me like a great experiment in the making.
@BitSmythe 2 жыл бұрын
I make a pesto that, when served, people always ask me to make it again. Can’t wait to add your tips to my recipe and make it better! I’ve always wanted to learn about the *chemistry of cooking,* and you are a great help, thank you.
@thisisahumanlol8255 3 жыл бұрын
How did that recipe become the top one in the first place I actually searched and it has so many good ratings but they were all talking about how there seem to be something missing and adding double the pesto
@mudkipclove 3 жыл бұрын
Lmao I hate that. "I used half of this and twice as much of that and doubled the cooking time. This recipe is great!" (or terrible). No, you didn't even MAKE this recipe!
@SoyKhalid 3 жыл бұрын
I made this recipe in addition to your grilled chicken recipe, and I shed a tear! Tears of joy that is! 😢 Thanks, Ethan!
@brycewalburn3926 3 жыл бұрын
That blackberry illustration was an awesome way to visualize the concept.
@rongrantga 3 жыл бұрын
I made your recipe for pesto tonight and used the mortar and pestle. I mixed it with lite tuna and then added to medium pasta shells. Yum! Thanks!
@DerMaflon 3 жыл бұрын
I love that Video but Ethan you gotta plant your own basil. You can do so super easily and get pretty much unlimited basil for cooking. You can make cuttings, put them into a glass of water, wait until they grow roots, put them into some good soil and they're gonna grow huge and bushy with so many leaves.
@mukkaar 3 жыл бұрын
Where I'm from basil usually costs a bit much and comes in relatively small quantities so I like to substitute half with spinach. Tastes pretty much same and you get more of it :P
@Agorante 3 жыл бұрын
I used to make my pesto in a mortar and pestle. Yes I think it's better that way than in a food processor but using real pine nuts rather than the commonly substituted walnuts is more important.
@sarahf2800 3 жыл бұрын
The blackberry illustration is everything. Thanks for another solid recipe.
@Califoryan 4 ай бұрын
Dude, Ethan. Thank you for making this. I followed your directions completely and made this for my wife, for her birthday last night. BIG HIT. We were both flabbergasted by it. Thank you. I have made other recipes of yours as of late, but this is her favorite meal.
@BlackBird-mv8wg 3 жыл бұрын
I've been watching your videos for a while now, and once more, you absolutely nailed it. I just subscribed. Keep doing what you're doing - you're very easy to watch and listen to and definitely have it all together. Best of everything to you, brother!!! You are going to do very well. Looking forward to more awesome content. Thank you ...and Peace.
@nicofrancken3807 3 жыл бұрын
I love when good content creators start growing. You really deserve it!
@whaynos 3 жыл бұрын
Congratulations on your richly deserved subscribership, Ethan! I have never added butter to my pesto. I will try it for sure. I find that a very coarse chop of the basil before putting it in the mortar makes it easier to manage (fewer leaves flying everywhere) and I can't tell the difference in flavor.
@girlsurgeon8501 2 жыл бұрын
I love that your kitchen is clean!
@kazonrobinson6272 3 жыл бұрын
Wow your channel growth is amazing. Congrats Ethan! Keep up the great work especially as a fan from the beginning!
@m-artiiii 3 жыл бұрын
Really great video man. Love how well researched and detailed everything was. Definitely going to be making some pesto very soon.
@1UShawn 2 жыл бұрын
If you are for flavor, I thought it will have been a natural move to grilled the pinenuts, awesome videos! You got me hooked.
@theahmedation 3 жыл бұрын
I made his version. It’s really good, but I have a couple of pointers. Use ALOT more basil, and less pasta. This amount only covers one bowl, maybe 2. A regular package of pasta is about a pound, so it’s about 4-5 bowls. Also, mix in the olive oil in a separate bowl, my mortar and pestle is now permanently dark and oily in some areas and you’re not supposed to wash it with soap. Cheers!
@mikeexits 9 ай бұрын
As someone who gets sick when I eat wheat (or dairy for that matter), after watching his video on pasta cut types (Teflon/Bronze cut), I am now on a quest to find Bronze cut lentil pasta (or brown rice pasta, or quinoa although I've found quinoa pasta to taste a bit more different from what I'm used to compared to the other two). I don't even know if it exists, but I'm determined to find out... Eventually. Haven't seen it yet. Maybe I should just get my own bronze die pasta roller/cutter and a grain mill and make my own. Too broke for that but I'd be happy to put it on my bucket list.
@LovelyLori193 3 жыл бұрын
Congrats on 100k! You're shooting wayyy up! Love your videos, dude, they get me inspired to make some of my own stuff, and I thank you for that!
@Lmfaorofl17 3 жыл бұрын
I haven't seen many of your videoes, but the ones I've seen are very well made. Looking forward to see more of the recipes remastered series and the lower calories series!
@sidinator3000 3 жыл бұрын
Pesto's my all time favorite food, lately I've been starting with aglio e olio and adding in pesto with a little extra pasta water and it's amazing. You should give it a try sometime you can't be disappointed.
@MixerGamesHD 3 жыл бұрын
I found your channel a couple of days ago, you were at 70k. You are flying high, completely deserved! I really enjoy your content! Keep on rocking :)
@agentnuget 3 жыл бұрын
Pesto is my favorite pasta sauce ever.
@ansonpham2040 3 жыл бұрын
Wow dude, congrats on 100k!!! Totally deserved, criminally underrated
@angelyanez4433 3 жыл бұрын
It's great to see your channel grow buddy, I am so happy for you
@navindurai22 3 жыл бұрын
I’ve gotten some videos recommended by you and they’re awesome! Keep up the good job man
@beastmry 3 жыл бұрын
Congratulations on 100k my man. Well deserved!
@felipeandaurq 3 жыл бұрын
Amazing channel Ethan !! thanks for charing those cooking tips
@matthewm4336 3 жыл бұрын
KZfaq algorithm has plastered your videos in my recommended for days now. Youve made it my friend
@MrGiovanniOSFP 3 жыл бұрын
Awesome channel! Glad I came by it. Great job Ethan.
@anroa9831 3 жыл бұрын
This is so informative!!! Thank you so much for these videos.
@beaubeau9619 3 жыл бұрын
I've seen a few of your videos and I have loved every single one you just got a new subscriber, lots of love from the Italian community
@stevenrodriguez9655 3 жыл бұрын
I like the way you say cooking. It fills your whole mouth up. Just a whole big old mouthful of word just straight full forward just COOOKING I love it I love your channel I’ve been watching all of your videos and besides the way you say the word cooking I truly hope you know I mean it when I say your channel is awesome, you’re an inspiration and I’m hyped for your channel to continue growing. You deserve it wholly.
@noobnub7305 3 жыл бұрын
I learn so much everytime I watch his videos
@Josherrificly 3 жыл бұрын
Always a timely post for when I'm hungry
@giga_beroza 3 жыл бұрын
I made the Adam Ragusea's Crispy Oven Fries recipe and it was amazing, stayed on this channel cuz of the quality. thank you
@jadejaguar69 3 жыл бұрын
Ethan's is better
@giga_beroza 3 жыл бұрын
@@jadejaguar69 yea I made Ethan's version, that's what I meant
@sk8teraddict Жыл бұрын
just made this...so amazingly good!
@treehugger3615 3 жыл бұрын
I'm a believer. I added a little bit of butter to my pesto today after watching your video and it was lit!
@John-ow1ii 3 жыл бұрын
This channel is gonna hit 500k in a couple months no doubt. Keep up the good work Ethan, this is gonna be a full time job in a bit.
@zohaib3038 3 жыл бұрын
Recipes Remastered is SUCH a good series name.
@foreignsgamingtech 3 жыл бұрын
Very inspiring man! I recently got a really nice mortar & pestle, will be making pesto like this very soon! Didn't know about the fact that you shouldn't cook it either, will be much smarter now. Thank you!
@EdwardGillen Ай бұрын
A few techniques I find helpful: - A blender is a MUCH better tool than a food processor (arguably better than a mortar and pestle in the level of creaminess you can achieve if this is preferred). The processor cuts, the blender blends. - A quick dip of the basel leaves into the pasta water prior to blending will stop the pesto from turning black. - A bit of added lemon juice adds a crispness and accentuates the flavor. Pino Grigio has the same effect with a slightly different flavor profile. - Pour the pesto over the pasta, line the rim with halved cherry tomatoes as a garnish. Serve directly from the bowl rather than mixing. - Gnocchi are a nice pasta to use.
@Sofia-de5wy 3 жыл бұрын
I’m a high school student who hasn’t been cooking for very long and your videos are so helpful!
@rand-san2095 3 жыл бұрын
I usually put the pesto sauce & some warm pasta into the mixing bowl first. The warm pasta water melts the parmesan and makes it easier to whisk the sauce into a creamy emulsion.
@recless8667 2 жыл бұрын
You can cut down on your pestle time by using the food processor to "debulk" and finely chop the leaves before adding them into your pestle. 10 leaves at a time or 4 cups of leaves in one pass, you decide.
@ShootNeutrality Жыл бұрын
I do like the butter idea. I do put a couple of splashes of lemon juice in pesto. Lightens it up and takes the edge of the garlic.
@recipesfromaroundtheworld8730 3 жыл бұрын
Nice breakdown! It’s so crazy to see the changes with just a few tweaks!
@willpatterson2274 2 жыл бұрын
I'm making pesto pasta tomorrow, and I came back to this video so I can make pesto. You are absolutely GOATED
@imantbm4702 3 жыл бұрын
The research you put in before filming a video is fascinating.
@goldeneaglereborn 3 жыл бұрын
Congrats on skyrocketing through the roof. I believe I subrcribed to your channel about three weeks ago. Then you had 20ish K subs. Now you are almost hitting 100 K. Keeping doing awesome content.
@MrAscetic23 3 жыл бұрын
Another top notch video. Going to try this before summer ends
@rodrigomunoz5270 3 жыл бұрын
Hey Ethan! I'm a recent subscriber and I gotta say I'm stoked with the quality of your videos. Needless to say, the production and content of them are fantastic! I was wondering if you could make a mushroom dedicated video in the future, since they're somewhat complicated and different than other types of food. Thanks in advance!
@RuijsNL 3 жыл бұрын
I loved the upgrade from pesto in a jar to food processor and am keen to try this!
@Ardoxsho 2 жыл бұрын
the next step is to grow your own basil on your window-sill. you can tell a Genoese from their basil on the window-sill. it's a local obsession, but worth it.
@skad2485 3 жыл бұрын
This channel is super useful... you deserve more subs rn!
@EchoSigma6 3 жыл бұрын
I make your 3 ingredient tomato sauce at least 3 times a month because it’s good and simple. I’m going to try this as soon as I get a stone mortar and pestle kit. And I was wondering why there was a difference in pasta prices...brass cut, got it.
@Headcrabman9999 3 жыл бұрын
Love the channel. Thank you for this!
@michaelofsydney6128 3 жыл бұрын
That was very cool. I have subscribed. You have an agreeable cooking personality and present with clarity and simplicity. I have basil seeds to plant this w/end
@ashish_ramnani 3 жыл бұрын
On no other cooking channel will you find a scientific explanation involving the anatomy of a pesto leaf!! You, Sir know your stuff!! Brilliant channel!!
@seabass1670 3 жыл бұрын
This guy just came outta nowhere, and now he’s at 100k. It’s really crazy how he just blew up
@YaboiQube 3 жыл бұрын
Man i just recently found this guy like 2 weeks ago and i am so glad i did.
@SuperMustache555 3 жыл бұрын
So glad to see you grow! Id like to feel like an OG fan having subscribed at only 20k, but that was only a couple weeks ago lol
@25centsworth 3 жыл бұрын
"Let me think how I want to say this. . . ." 🤣🤣🤣
@ProbstfeldCreative 2 жыл бұрын
I love that you use science to back up the need for good technique. Well done.
@bananahey 3 жыл бұрын
I love this idea! I always feel like Google's top hit recipes aren't actually the best but they just get pushed up because more people click the top one. Would love if you did more of these :))
QAZSPORT TV / ҚАЗСПОРТ TV
Рет қаралды 180 М.
Munchies
Рет қаралды 1,9 МЛН
Trendy Treats
Рет қаралды 96 МЛН