Love it

the square-cube law isn't integral calculus wtf?

​@@muhilan8540 if you wanna prove it properly for general shapes (like that of a random tomato) it is, though im sure there are probably other approaches

@@muhilan8540 integration is literally finding area, and volumes in its simplest form. Calc 2 at its finest.

@@muhilan8540 For real, it's not like Kenji gave us the shape function of the tomato. You'd just measure it if you wanted to find out

Inga problem 🛀🇸🇪

Swedes: No worries! Finns: We are become enemy.

@@aortiz6203 that happened already a long time ago...

I'm a Finn but didn't know this! Although it does seem just like a recipe that would come from a Finnish food blog for some reason.

kzfaq.info/get/bejne/mrWWnaWk2LyWk5c.html

Didn't exactly jump on this either as it is a couple of years old, with 2nd wave of viral in February.

Not only explains the trend, the background but the science behind why it’s good. What a king.

I make mine the exact same way but I take a potato masher to the tomatoes, feta and basil after cooking. Then I slowly add the pasta water until I get the thickness I'm looking for and then I add the pasta. I find it created a better sauce and you don't accidentally break any of the pasta stirring it up.

Considering hes usually so scientific and thorough was i the only one screaming about him having his oven open with the dish out for 3 minutes. Like youre losing all your heat

I love the science! I also love that he's absolutely advocating my way of cooking pasta! BTW: I'm not the first, and won't be the last to cook pasta that way. Also, don't oil your pasta. Just don't.

i feel like this happens every kenji video, definitely gives some perspective

Typically a dry portion of pasta is about 100g

Right. Then proceeds to eat heaps of it before its served. Hopefully his wife isn't a big eater

Yeah, 150-200g is a regular pasta portion. I usually eat at least 250g portions but i'm a big guy 🤷‍♂️

When i cook for me and the wife i usually go for 75-100g of dried per person. For me thats plenty

Hey

Hi!

Hi Kenji!

GENERAL KENOBI

I’ve got nothing feta to do...

So true, I had the same thought LOL

Classical Conditioning.

While watching this video in my house, alone, I said out loud "oh, Kenji, you can't just say that and not give her a treat!"

@@HappyNBoy Riiiight?! :)

Where in the video is this

People don't necessarily watch every video so it's useful to have it explained often / whenever applicable. Plus, repetition legitimizes

@@Vulcapyro Repetition legitimizes.

@@Vulcapyro repetition legitimizes

@@Vulcapyro reptilian legumes

@@Vulcapyro replication legos

If I remember right, Kenji was a bio major back at MIT :)

@@katl8825 pretty sure it was Architecture actually. The man is just super knowledgeable and has really good memory retention I think.

Yes, I remember him saying that in the cacio de pepe vid, now that you mention it.

@@julieg46 yep if you have heard of the KZfaq Alex he made he while 2 videos about cacio e pépé with starchy water

If you use zero water, the water is infinitely starchy, therefore the sauce will be maximally tasty *taps forehead*

@@bobson_dugnutt Oustanding move

Feta is super underrated.

I always used Feta and tomato puree to form a sauce when I didn't have any pesto at home Its really versitile

Beefsteak is the sky limit of tomatoes apparently

@Denjaminable they dont float, they are fixed in space, they are supported by the fabric of the minecraft universe itself

@Denjaminable yes. Real immersion breaker in an otherwise realistic game :D

Only real reason I could see to heat the water first is so that it starts off at a higher temp and boils faster ( the thermos that i use to heat it can do its thing on the side while I do other things so it’s not a time waster either)

Oh man! I love this idea! Thank you! Adding some sauteed greens, the boursin is so creamy and garlicky-mmm. Great idea! How long do you re-bake? Maybe 20-30 min until hot all the way through?

mmmm sounds like a must try.

@@suzannestabler9883 Not even, I think just about 10 minutes. I sprinkle parmesan on top so when that's a bit melty then it's good to go

Awesome thanks Rachel Im going to try this!

I also hate cooked cucumber, no clue why people leave it in burgers or curries

Cooked cucumber is pretty gross, true, but stir fried it's actually really good. Just enough to give it a little kiss of heat so that it still stays crunchy but gives stir fries some freshness and lightness is great. Especially the small "snack" cucumbers, they're sweet and have a very distinct cucumber flavour, as opposed to those giant ones that taste like water.

@@noob19087 I love some stir fried cucumber! It’s so underrated. It’s not too different from zucchini, but the best part is blowing peoples minds when they realize they’re eating stir fried cukes!

what exactly was it that prompted you to cook a cucumber?

@@auerbacher69 whenever i want cucumber to eat with my microwaved lunchbox but im too lazy to put it on a plate, it takes some of the heat from the food and i regret it every time

Liemessä! It's a food blog and the person who posted the original recipe is called Jenni!

@@manicpixiecurse5337 YOU! You! 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾

Feta, Tomatoes, Garlic, Basil, and some spices + seasoning, served with a carb-heavy food like pasta, rice, or potatoes? I don't think this dish was "invented" this century, and most likely also not by a finnish person...

Sorted Food took a look at it. They test different trends to see if they're legit or not. And they also have a lot of other great content, if you want to watch them 😊

It's not that good tho

@@filip-f4602 It’s definitely polarizing, I can’t stand it because I hate feta, but my mom liked it a lot! :] Seems pretty hit or miss

what the fuck is a melon baller

@@namenotavailable6879 a scooper for melon , not a squeezer as in lemon baller

My bad!

@@JKenjiLopezAlt No worries! Huge respect for everything you do.

Why would you need to correct this though? I'm not trying to be insulting, just what does anyone do with this new information?

Torille!

@@MegaJackolope Accuracy. No reason not to have accurate information.

True to my word and cravings....I picked up some feta and cherry tomatoes today, everything else I've got. Here goes!

Maille mustard?

@@PJisoke13 di cecco for dried pasta

I actually tried it first after watching his video. I thought that for all the obvious april foolery he was doing, he still had to think it was actually good and he was absolutely right. And now thaz kenji validated me further on that belief i can stick it to my snobby friends who looked down on me for making this dish like 3 times this month.

@@kuaraba I think his was more a jab at Tik Tok style videos in general (one big self promo, big fonts and obscenely "dumb" verbiage) but maybe not

I heard it's really good

Lol I thought Net Shaq just made up a random "viral recipe" for his video, but now I guess it's actually a thing. And according to Kenji, a really good thing!

I love Internet Shaquilles videos; but his language is always super prescriptive. Regardless of preferences or availability of ingredients, he has a tendency to posture on about the "right way to do things."

Actually the way he said it kind of sounds like a Skaven reference. The Skaven are a species of ratfolk in a fantasy universe created bei games workshop. Some of them are crazy engineers and the way they like to talk about their creations is just like that. I kind of wonder if that is intentional.

@@timseyer6769 i will take your word for it :D

@@timseyer6769 yes-yes, man-thing eat eat tomato yes-yes. Kenji thing is skaven like-like us-us YEESSS-YESSS

it's much better to face these kinds of things with a sense of poise and rationality...

Kenji flexing that MIT degree

This recipe is a play on greek Μπουγιουρντί with added pasta. Not sure about hagiography of it but i was making it way earlier than finnish blog posts and i guess some greek have added pasta to it earlier than 2019 ;D

No, i try not to put other people or recipes down in general.

@@JKenjiLopezAlt what about instead of saying why they don’t work, what you would do to make them better?

You can watch How to cook that by Ann Reardon, she debunks terrible recipes like 5 minutes crap and also gives a really good explanation of why they don’t work

*craft, but they are crap too...

@@TheVietnameseCatGoblin awesome thanks! I respect kenji’s decision to be nice but I also wanna learn why certain things just don’t work

When the pasta is getting near to being done you would be tasting for doneness anyway. Right? In which case you don't really need to be able to repeat the exact same cooking times.

@@xandrios I live life on the edge, no tasting for doneness for me

Never too late to join a party that includes everyone 😉

yes im feeling the same way on this. what an excellent way to greet people

Gaaay

@@MrBottomLine305 I think you meant to say “fabulous “

Who’d have guessed with that name?! 😀

I put it over some baked salmon and it was amazing. It's also really good over zucchini noodles. I'd thought about the sausage, but haven't tried it yet, so glad to hear it's good! Cheers!

@@riuphane oooh, salmon and feta is a nice combo so that sounds like a great idea! I bet smoked salmon would be nice 🤔

Yay you! 💜

Finland throughout most of its history was Eastern Sweden anyways. So Kenji is not exactly wrong tbh.

@@bigfatchubbybritboy9445 Give me a break, BritBoy.

Don't worry lad. Finns got much more swagger than Swedes, coming from a Dane

@@puupipo Suomi mainittu, torilla tavataan kjeh kjeh. Ja perkele.

EVIL DEATH ROLL NOW!

Mainly since it's not a tiktok recipe is my guess, big up to the Finn blogger that invented it and then got overshadowed by tiktok

Does the parm melt and make everything super creamy the way the feta does here?

Do you add the pancetta when it's in the oven or do you add it when everythings done

@@sachigupta3372 Yes, it does but I wouldn't say it's quite as creamy. I've tried both and the parm is my preferred, but doesn't have quite the same creamy look as this fetta does. But the parm tasted better. If you do this, please use real parmesan (aka buy a higher quality block, do not use the cheap pre-grated stuff) and grate it as fine as possible. If you do this you'll love it!

@@MAXPLOSIVE No, don't add the pancetta in the oven. I do the cherry tomatoes in the oven like the video. I use more garlic than Kenji did, which I think is an improvement. I often also add basil and onion too, which I think is also a welcome improvement (with the basil I add it before it cooks in the oven, then when I remove it from the oven I discard the basil because the purpose of it is to infuse the sauce with basil flavour, and the oven causes the basil to really wilt. After I dispose that basil I add a second lot of fresh basil similar to how Kenji did in the video. Try this, it's a definite improvement). I cook the pancetta seperately in a frying pan and add it at the end. Sometimes I mix it in, others I serve on top as a garnish. I usually make this with spaghetti rather than rigatoni that Kenji used in the video. I've tried this with bacon instead of pancetta and it works great too.

Take notes, work clean, be nice to your coworkers even if they aren't nice to each other or to you. Don't buy into macho kitchen culture.

@@JKenjiLopezAlt I will! Thank you for replying. I know its a bit stupid but you are definitely one of the reasons I so aspire to go into the culinary world. I know it can be an incredibly demanding work force but I truly want to succeed, I hope to get The Food Lab at some point in the near future so I can study that. I've been working my way through A Guide to Modern Cooking and its very interesting (if a bit confusing). Thank you for all the work you've done.

Update: I got the job! Can't wait to start.

@@kyrin408 congratulations 🥳