We Made an Italian Chef Taste Test Supermarket Pasta Sauce
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- Опубликовано: 9 май 2024
- One of our favorite things to do is take a person with an exceptional palate and make them eat or drink what us plebes actually buy day-to-day. We do it for two reasons. First, we like to torture people. Two, it helps us know which product to buy the next time we’re at the grocery store. So to find the best tomato sauce at the supermarket, we went to acclaimed Italian chef Steve Samson of Sotto (www.sottorestaurant.com/) and the soon-to-open Rossoblu (www.rossoblula.com/) in Los Angeles and made him eat Ragu, Rao’s, Trader Giotto’s, Prego and Guy Fieri’s Spicy Tomato. We would have called this the “Marinara Taste Test” but then the authenticity police may have come after us for including Fieri’s and thus implying it may be marinara. Anyway, check out the video to see which sauce thinks you should buy the next time you’re at the store.
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Развлечения
"We made an Italian taste.."
Few minutes into the video:
"After all I am American..."
Well done
@@nofurtherwest3474 Having Italian ancestors doesn't make you Italian
@@Purcader222 close enough
@@Purcader222 an Indian person living in Canada is no longer Indian and to say so is treason
or maybe nationality and ethnicity are two different things
He cooks in an Italian restaurant and has probably studied there. This is like saying “we asked a metal musician” then getting pissed that the musician isn’t from England.
No creditability without a blind taste test.
Scott Witkowski wrong
There is no credibility in a subjective test anyways
rule number one of a taste test always always always take off the labels. don't let the guy know what he's actually tasting. that's how wine snobs will go on for hours about how awesome some 500 dollar wine they just tasted is but then can't pick out in a blind test with a bunch of 10 dollar bottles.
Or give him a bowl full of each. And then reveal afterwards
swap the contents of the jars. love to see what he would say if the prego sauce was in the rao's jar.
Rao's has won blind taste tests before.
I'd say wine testing is a bad comparison as cheapel wines have a drastically different flavor. But, I do agree, removing the labels would have been better.
"Ah yeah, Prego. Hate that one. Anyway, let's taste it..."
Please do these taste tests blind. It's annoying when they see the brand and already have built in prejudices. A good example is Rao's. He obviously didn't want to trash them at all. Who knows what happens if this is a blind taste test
You beat me to it!
He even says it on the second sauce, "I dont know if I should say anything about this sauce."
That was a Mafia joke. Preceded by the "being connected" line before.
Yeah, that would obviously be better for the viewer, but they probably have a hard time getting experts to agree to do that because they don't want to look bad.
Yes, when he opened the Prego one he commented on the taste before he tasted it.
Why isn't this a blind test
because he isn't comparing them against each other. He's just rating the taste, which has nothing to do with the label or brand.
PONYBOYonline Of course it matters. Even in a non comparison review there is bias. I don't need flowers next to a pile of shit to predict that it will stink.
PooPooPerson right? honestly... might as well have one of us review it.
So much confirmation bias.
Steve Samson expects X to taste good, so it tastes good. He expects Y to taste bad, so it tastes bad.
why wouldn't you make this a blind taste test?
Daniel Cox it's for entertainment not a scientific experiment..... no one was taking notes or progressing the sauce industry with this... it's literally just entertainmemt.
Ive watched a couple of these taste test videos from this channel and wondered the same thing. These would be so much better if they were blind tests! But I think its so the 'experts' dont look like fools if they like something cheap lol.
Daniel Cox exactly. If it’s not a blind test it’s garbage
Because they didn't feel like it?
Does not matter. No chef is going to eat any of that dog shit. Use Cento tomatos and fresh herbs.
I actually agree with his view of a lot of these sauces. I find many brands rely far too much on corn syrup or sugar rather than just cooking the tomatoes longer to sweeten them naturally. It's cheaper to dump sugar in than to cook stuff down, but a great sauce needs a little wine and hours on the stove to break the tomatoes down.
Even if he isn't Italian... Blind taste test please.
Maybe an Italian jizzed on him once, but this guy aint Italian. It's fucking hilarious how so many American's, who have like a great great grandparents from Italy, consider themselves "Italian" or "Italian-American". Dude, unless you were born in Italy AND grew up there, you're not Italian. I don't care where your great great great grandmother was from, that doesn't make you an expert on pasta sauce. I'll trust a Brit who grew up in Italy, over some wanna be wop from jersey city.
then your cousins cooks like ass
A blind test with controls would be nice. Otherwise, it could just be this guy saying anything.
Also, why is he tasting them cold?
It's for entertainmrnt!! Jesus people are so critical of the most benign and pointless youtube videos. And tasting it cold allows you to discover flavors that the heat will alter.
I bet his answers would be a lot different if it was a blind test with both cheap and high quality sauces.
And whats with the herb hate? I'd rather a sauce that's nice and spiced than one that just tastes like tomato. Tomato puree is the best sauce by his logic.
I think he was hating dried herbs? Which I understand, fresh has a totally different flavor, but dried has its charms.
Also, "Italian ketchup". *NAILED. IT.* There's such a _disgusting_ level of sugar in ALL American processed foods and I thought I was the only one who noticed. I've had salad dressings sweeter than grape jelly #EEEWWWW
Bee Stee he was hating on using dried herbs to mask the flavour of low quality tomatoes
You're a low quality tomato
This guy is about as Italian as a pint of Guinness.
Maybe its cause I'm not a chef... but I have never eaten pasta sauce cold out of a jar and expected it to taste as good as hot
true
Eating it cold helps discover flavors that the heat would alter. Not very hard to understand.
Yellow Belly Why are you defending this video so religiously?
Will Eaton because people shit on things they don't understand instead of taking any amount of time to pay attention or learn. And because cooking is a passion of mine.
Yellow Belly It either has to be very cold or very hot. The temperature affects what you're tasting. He's tasting these sauces in their worst possible states.
Guy is going to be fierious about this.
Amazing. +100
+Indulgence Thank you.
+Ollie Prego!
Ha! Well played
This guy is exactly my 11th grade English teacher. Both bald but never fails a kid or gives As.
I'm glad they went all out and found us an "A" because now we know which one we should buy.
it's also so much easier to judge when u have the jars in-front of u rather than a blind test
"It's so much easier to just make your own sauce". Factually untrue. The sauce may be better, but in no universe is it easier to cook a sauce from scratch than opening a can.
A non-Italian chef who works in an Italian restaurant that judges Italian sauces not produced in Italy. LOL!
Wish you had Gordan Ramsey do some taste tests
thats exactly who i was thinking of too. he would definitely spit them all out haha
+Jared Kilby ha--is too!
probably couldn't afford him ...
its gordOn ramsAy you get a D-, just because i don`t like giving Fs
IT'S FUCKING RAWWW
"we made an american chef judge pasta sauce by the label" - there, fixed that title for you.
I thought he was gonna be Italian
D- because I don´t give F:s?
What about E?
E's don't exist the modern grading system.
Quan Cao When did they decide to skip a letter? In Sweden E's du still remain.
Fredrik Karlsson We have Es instead of Fs
F for Fail
In the US, E's commonly mean "excellent." It'd be a bit strange for the chef to rate the sauces a grade that's usually considered very positive in his home country. Well, at least, for an informal taste test.
the authenticity police ahahahhaha, nice description :)
This guys obviously never been to flavor town
The best comment
Marinara sauce doesn't exist in Italy. You can find "passata" which is just a smooth tomato sauce, then you can add yourself fresh basil and/or dried oregano.
That's exactly the sauce they are using for Pizza Marinara and Pasta al Pomodoro, two of the simplest italian recipes.
huh, no onions and garlic?
Elia Bertoldo It does exist. Marinara is from Naples, but is a base sauce.
Kieran Burke You can't find canned marinara sauce or at least it's very rare
Elia Bertoldo Never see a single supermarket without canned sauce when in Italy. Be it Rome, Venice, Tuscany, Naples or in the mountains.
Kieran Burke yeah, but the sauce is only tomatoes and maybe basil, that was my point.
I don't understand not giving f's if something deserves it.
in this case being unedible would be a f
PUNKem733 heisenberg don't F around.
PUNKem733 heisenberg don't F around.
quality stuff, you guys know what to deliver.
he tells us to make our own sauce, I can only hope he has a sauce tutorial.
Would older tomatoes work better to roast then make into a sauce or would fresher tomatoes work? I feel like the fresher tomatoes would be too watery and stiff to catch a nice roast since stores typically sell under ripe produce
Doesn’t Prego also mean “please” when offering?
WHERE IS MORE OF THIS SERIES??!!
I’m glad it isn’t blind taste tested. I like this format
This guy rating is legit.. Most of the jar sauce has preservative taste, up to canned tomato aftertaste.
Self-prep with FRESH TOMATOES taste legitimately different, and doesn't come with sweet in taste highlight (I'm looking at you, prego)
One can say that by just looking at the labels and not taste a single drop of the sauce. It would be legit or more credible if it was a blind taste test.
2:03 Bet he couldn't sleep all night in anticipation to tell that "joke".
These sauces are meant to be heated, not eaten straight out of the jar.
He gave that one sauce a good grade because he knew it had the name of a fancy restaurant
Where is the Italian chef
On the screen.
An "Italian chef" is a chef who is an expert at cooking Italian food dumbfuck
He is Italian. Just cause his last name isn't Italian doesn't mean he isn't.
This guy aint Italian. It's fucking hilarious how so many American's, who have like a great great grandparents from Italy, consider themselves "Italian" or "Italian-American". Dude, unless you were born in Italy AND grew up there, you're not Italian. I don't care where your great great great grandmother was from, that doesn't make you an expert on pasta sauce. I'll trust a Brit who grew up in Italy, over some wanna be wop from jersey city.
+Peter R My Parents were born there. I'm just as Italian as anyone there.
I agree, it is hilarious to see people who are 5th gen Italian Americans going around and acting like they're fresh off the boat. But in my case, I'm 1st gen Italian-American. There's a difference, genius
The title says " we made an Italian chef taste ......." then anAmerican chef starts talking. lol
Eric Andre would argue that there is a large market for people dipping their balls in pasta sauce.
@matgeek kan inte du göra liknande test? Sorry om du har gjort och jag missat.
"It's easier to make your own sauce."
lol
I tried the Classico - Carmelized Onion and Roasted Garlic sauce. Have never gone back to Prego or Ragu since.
Great, Ragu it is. Already came to that conclusion relative to Prego
Tests Ragu, expects chunks of garlic.
When you say “we made him taste Store bought sauces” that sounds as if you held a gun to his head screaming “EAT THE GOD DAMN SAUCE
I like how this is "torture" for some people but growing up I've probably eaten 2395732957 cans of ragu
I use Rao's because compared to most other bought brands, it has a fraction of the sugar/carbs. Also, it is not nearly as watery as others as well.
This really felt like an advertisement for Rao's tomato sauce.
and not a single F was given this day hahahah
"so much easier to make your own?" it may taste better but certainly not easier
Rao's is (IMHO) the best, followed by Victoria's and Michael's of Brooklyn (Home Style Gravy is best). I get Rao's at Costco (2x28 oz for $12). Victoria's can be found at Costco (2x40 oz for $12). All are vastly better than the $2 jars of sugary schmag.
I usually love these videos with experts trying cheap wines or beers, but I couldn't relate to any of these because I've rarely ever had premade sauce in my life! I always assumed they're all sweet, smooth tomato sauces.
Yea a blind taste test with maybe fancy homemade sauces mixed in would produce a much better analysis in these food tasting videos.
"Who am I to judge?"
Proceeds to judge.
Prego is my favorite store bought sauce, Ragu is dsgusting.
Ragu was made in Rochester NY up until 20 years ago. Our family had farms that supplied them with tomatoes. We always thought canned sauce was shit, and Ragu was the bottom of the shit tank. There are a couple sauces that are ok, but one sauce is terrific as a base. Don Pepino Speghetti Sauce (not the pizza sauce) is terrific if you use it as a base. You can cook up veal, beef, sausage and add fresh basil, onion and get a great sauce. Peppino is canned in Jersey, don't hold that against it. Jersey has really good tomatoes in the southern part of the state.
Where's brands like Victoria, Newman's Own, Bertolli, etc? Wish you reviewed more sauces.
Like someone else already said in the comments, having italian ancestors doesn't make you italian
Funny he's acting like he has never eaten a sauce from the jar...LOL
Rao's is good but it's also $8.99 a jar vs. $1.99 a jar for the others. Luckily I live in an area of NY where there are many amazing jarred pasta sauces sold in grocery stores made by local Italian restaurants.
If you did a blind test the guy wouldn't know his ass from his face.
Aaaand...why is this even a comment? You don't even need a blind test to confuse your ass and your face, so I don't know where you're going with that.
i2h you're missing the point.
i2h it's better to blind fold to avoid bias. people tend to lean over a negative opinion on a product just because it's store bought rather than the fresh one.
Ruvin Eric Perez you get it.
Steven C No i got the point your dumbass comment made. What you wanted to imply wasn't found anywhere in your comment.
I would recommend a "Taste of the Hill" (for a jarred sauce)... but you won't find that outside the st louis region most likely.
lol "he must work out"
I enjoy the Rao product line. The soups are really good as well.
He isn't Italian.
His family is from Northern Italy, his two restaurants are Italian food.
He isn't italian.
His name is Steve Samson..
so?
www.chefstevesamson.com/
"Samson, born to a Bolognese mother and American father"
Not only that, he's worked in 5 different Michelin starred restaurants in Italy. I think it's safe to say he knows what pasta sauce tastes like.
"Because i dont give F's" lol
Boss
the brand had to be revealed at the end come on guys
How do they not heat it up first
I usually use Ragu as a base, and add vegetables and spices to it. Turns out really well, I made sauce from scratch once and it wasn't much better for all the extra work.
Agreeed dude making sauce from the scratch is better but not worth the time it takes, maybe once in a while when I'm in the mood i make sauce too. What vegetables and spices do you use btw?
@@krishthakkar2610 I have 2 recipes for pasta, with one sauce I use onions, garlic, red pepper, a bunch of mushrooms, and diced hard boiled eggs the other one is zucchini, carrots, spinach, mushrooms, onions, garlic and red pepper.
For herbs and spices I use basil, oregano, bay leaf, a bit of thyme, salt and pepper. I also put some butter in most stuff I cook.
hey soto i worked for you at coachella. this is super cool.
italian chef not being italian? i miss something
I wouldn't want to eat anything prepared by that cook if he's putting his spoon back into jars.
Rao's sauce is really good, but ridiculously expensive. $8, but i've seen it as high as $12.
Victoria's sauce is pretty good too. Also unreasonably expensive.
Ragu used to be the top brand that everyone bought but then this need for chunkiness was interpreted as more 'natural' and that's what made Preggo a big brand. Italian sauce, from Italians, in Italy allows the sauce to cook down and should allow the sauce to go to the bottom of the bowl when placed on top versus sitting on top.
No classico?
The Classico line is the only bottled pasta sauce that I buy because it's the only one I've found that doesn't have sugar as one of the most prominent ingredients. I don't like sweet pasta sauces.
I like Ragu BOLD and Newman's Sockeroni, and Safeway used whole garlic and best quality for money.
he would be a nice teacher
Guy Fieri's tomato sauce should have brought this guy to flavor town
My personal favorite is classico 4 cheese tomato sauce, my grandma dressed it up in a way that was super delicious
i normally make my own pasta sauce
1 can of diced roma tomatoes
1 clove of garlic
fresh basil
1 onion
red wine
2 table spoons tomato paste
I agree do a blind test I have eaten pasta in dozens of places And it varies from place to place Very rarely have I had an A level sauce Even in the better places These guys are all full of themselves
This would have been 10x better as a blind taste test :(
I need to try rao next time I do spaghetti
Prego is used more in italian to mean 'Please go ahead.' Like if someone held the door open for you and said 'Prego'
needs to be a blind test
"Steve"... Italian... Riiiiiight.
He disapproved the sauces .. and youtubers disapproved him .
a sting of the Fragile salty italian pride
Except the people using these don't have the time to let tomatoes cook down to make sauce. I mean, the entire point of these are that they're shelf-stable. Plus, I'd never use them straight from the jar, unless I'm just making quickie pizzas.
He is actually right about the Trader Joe's sause. It's tomato-water, with raw basil thrown in.
His pronunciation of marinara is excruciating.
Where's the cream based sauces like Alfredo?
why eat them cold though.
Oh, you got to be kidding me. His restaurant his literally in my neighborhood, and I've never been to it.
Why couldn't this be a blind test with a reveal afterwards?
This would be way better if it was a blind test. And throw in some non-canned shit so we know if the tester is a hack.
Fieri sauces is really good been buying it for years but I believe they discontinued it. Can’t find it anywhere Mazzetta is a staple sauce in my household now. Hands down the best fresh tasting pasta sauce ever.
Seriously. Basil, garlic, olive oil, tomatoes, salt, and you've got a sauce. 10 minutes if you're in a hurry.
i dont make sauce if im in a hurry, but yeah its crazy simple. i never buy pasta sauce, and im a 25 year old guy.
Tomatoes are crazy expensive where I am, this just isn't an option for a regular meal.
Joshua Pearce I used to buy canned tomatoes from italy, they were marginally more expensive than regular canned tomatoes but are much better. I could make 5-6 portions worth of sauce from 2 cans of tomatoes. If converted, I spent about 1usd per can :)
yo mama If I use canned tomatoes, they taste like canned tomatoes. I might as well just buy ragu and use that as a base, to avoid the metallic flavor.
Packed-in-Italy San Marzano tomatoes taste better than most.
You are Italian as much as I come from Mars
It's all about the canned sauce, $0.99 baby!
So is he from italy?.... or what is the deal here?