Italian Chef Reacts to TASTY Ultimate ITALIAN Recipes
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- Опубликовано: 30 апр 2024
- In this video, an Vincenzo's Plate reacts to Tasty's ultimate Italian recipes. Get an authentic perspective on these popular dishes from a true Italian cook. Whether you're a foodie or just love Italian cuisine, you'll enjoy this entertaining and informative video.
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🎬 #VincenzosPlate is a RUclips channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). 
Развлечения
13:34 "What about removing your top?"
I'm gonna be real with you: I didn’t realize that was part of the cooking process.
I meant the top of the eggplants 😅
If Nona removes her top, I'm leaving the room! 😅😂
Italian herbs is a mix of dried basil, oregano and thyme. You find those in every big brands grocery stores in Canada. I did not knew it was'nt italian until I started watching your videos.
Those ''TASTY'' videos are so extra 😂
I only recently started learning the pizza recipe (both the Roman one and the "classic Neapolitan" one)... and I have been eating pizza all my life in Italy... they are really very difficult in the fundamental steps, and above all in the right execution technique. In my opinion, the Neapolitan recipe is the most difficult of all, since very little yeast is used, only 00 flour, and oil is not used in mixing the dough. 👍Nice video Vincenzo, and I'm following many other of your videos on how to make pizza, they are really very instructive (and the reactions are also very funny 😂 👍) Buona Serata Vincenzo!
Your comments on the pizza dough were spot on. That recipe reminds of the first time I made a homemade pizza and the crust was just very tight and heavy. It wasn't pleasant to eat at all. You really need to let pizza dough rest for a few hours at least. Same-day doughs work, but it's best if you can let it sit overnight.
At least these people made their own sauces for the most part. Sauces are so easy, it drives me nuts when people do cooking videos and then buy all the sauces.
To be fair, at least their video was titled "Italian Inspired" so it's better than claiming to be authentic😊 As always, thank you for your informative reaction👍
Bravo
But they did real italian recipes though, you cant claim to do a classic margherita and "italian-inspired" at the same time lol
Mamma mia!! 😢
Im offended when someone bastardizes an Italian dish and calls it authentic
title: italian in inspire
*making wheat cracker with tomato sauce and cheese then call it "classic magerita pizza"
Excellent, grazie millie !!!!!
I am happy that I am following your RUclips channel!
Thank you very much, Vincenzo, for sharing your video with us. 17:15
Vincenzo, it would be wonderful if when you reviewed "Italian" recipes that you disagreed with, you would do the proper recreation of the authentic recipes to clarify the important differences. We only learn by what we see! Great video! Love your channel!
That would he a fun series of videos... I'd love to see him make an edible version of the same concepts of some recipes... On the other hand, I don't want him to waste multiple hours making anything no one around him would actually eat though. 😝😂❤😊
Tasty has always been more about spectacle than anything else.
I also think they merely focus on the engagements and not about the actual quality of the dish.
Much love vincenzo
Oh my god this guy with the first pizza he murdered that pizza I heard my grandmother crying from heaven watching this lol 😂 Vincenzo you’re the man I love your channel come to Manhattan New York City and try Lumbardy‘s pizza it is good pizza
One of my friends has informed me that there are some Italian people who do not like pasta. I DON'T BELIEVE IT!!!! They would take away your Italian membership card. 🍝
Hahahaha well taste is subjective! I'm sure there may be people in Italy who don't like the pizza
Your friend is a lier 😂
I like eating pasta but I don't like making pasta. It's slightly annoying to have to use a large pot, especially cleaning it.
Fast to eat, a mess to clean up
Love the Mozart. 👍
To be fair, the video never claimed for them to be authentic Italian, just Italian inspired
EXACTLY
To be fair, they called their garbage burnt cracker of attempted pizza "classic margarita" which is a lie.
"Inpsired" if we have to believe the title...
Vincenzo i have never heard of this pasta pie. Could you do a recipie one day of this? I would love to learn about this creation
Love how your education of how to do these dishes right! Id love to see you do these the right way Vincenzo with an amazing demonstration. Can't wait for the next video!
Love the video
Glad to hear! 😊
I would love to see your reaction or you trying an american breakfast pizza!
It would be great if you made the southern Italian meat pie, if you wanna call it a pie that would be a good video. Thanks for reacting to these videos.
I read that you can freeze your pizza dough after it's formed into balls. Have you ever done that? Wouldn't it somehow change the texture or quality of the dough?
I prefer to make my pizza dough fresh and not freeze it!
I make timpani with eggplant shell. Tiny meatballs too. Matter of fact, I've got an eggplant and ground turkey in the fridge right now. Looks like dinner in the making.
vincenzo is it important to gradually add the water to the pizza dough though ? isnt it the same anyways if you put all the water at the same time ? i dont see much of a difference but if there is pls let me know
You have to check the texture of the dough as you go. If you add all the water at the beginning you risk the dough to be too watery
The pizza he made and the final pizza that was displayed is also different 😂😂😂😂
Dried Italien Herbs Rock! 🤩
Vincenzo's plate is definitely one I would be happy to eat from! Proper food, served with love and made with experience ❤
The kids♡ made YOUR stuffed eggshell pasta and we all loved it (:
*"this is making me angry 💢"*
Welcome back direttore 😂
I make very spicy Arrabbiata then add crunchy crispy guanciale as a topping.
Oh I love that! Must have tasted so good!
"Their recipe, not yours Vincenzo. Thank you very much for understanding people."😉
Some people......
You're the best Vincenzo! Cook what makes you happy!🙂👍
Italian seasoning is a blend of ground herbs that primarily includes basil, oregano, rosemary, thyme, and marjoram as its base. Many Italian seasoning blends may also include some of the following spices: garlic powder, parsley, crushed red pepper, sage, savory, orange peels or coriander
There is no such thing like italian seasoning, same with herbs de Province. No Italian resp French uses them or even know that.
No Italian would mix all those herbs especially oregano with marjoram, or include dry basil, it doesn't taste like the fresh one at all. More like Olive Garden's taste.
Agreed, in Colorado its primarily oregano, marjoram, dried basil and parsley sold in cheap low quality spice brand blends, and they call it Italian seasoning... Its Italian inspired at best, and mixes in too many flavours together. ❤
And why do u call this weird mix "italian"? 😂😂😂
Italian seasoning does not exist in Italy!Like dishes chicken parmesan(ParmigianoReggiano), spaghetti meatballs(at least not like you guys make that dish), peperoni pizza...Only in USA and Canada! Capisce!🤌🤌🤌
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
I think Italian seasoning is just a marketing thing all the herbs "associated" with Italian cooking taste and smell instead of buying them individually. From what I'm aware some of the herbs used are not used in some regions of Italy - dependent on region. Very similar to India as they have the core spices but depending on region they may use other spices or alternatives.
The American fetish for garlic powder would make the French blush 😂
Would love a stuffed eggplant recipe from you!
11:00 It's a timballo! Granted, a very weird timballo, buta timballo! I love me some timballo :D
5:20 I said "No." at the exact same time. That was unfortunate.
10:58 Exact same thing. I said "Why would you do that?" I appreciate Vincenzo's thought process.
I dont know why but the music you play in 3rd dish when he served the food make it like peak of conflict in some drama. At the same time when you deliver your comment and the timing make me like watching opera.
Argentine tango, very dramatic touch😊
Hahah well noticed!
Excellent vid chef !!
✌️🇨🇦
Thank you so much my friend! Stay tuned for more 😊
"Italian seasoning" or "Italian herbs" is a thing. It's just an often used name for commercially sold mixtures of herbs like thymian, rosmarin, oregano, majoran etc...
10:45 - 11:20 They forgot to add pancetta, potatoes, chicken wings, cucumber, oxtail, banana and octopus…
❤
I checked the Americans' thing with salt because it seemed strange to me too. And I asked my friends who live in the United States. Many of them claim that the salt in the United States is not as salty as the salt in the Mediterranean region. For example, I use salt from the Red Sea and the Dead Sea. Their salinity is probably hundreds of percent higher than American salt. If I put the same amount of Israeli salt on a steak as an American puts in the United States, I will probably throw up as if I drank a liter of sea water.
Chef you should try the Indo - Chinese Italian pizza 🍕
72 hr, at certain degree, certain humidity, in fridge, ready to rock and roll
Oh but try 72 hour room temperature fermentation that's when it gets really weird
Generally the more complicated the tasty recipe the worst it is. I did some of their Japanese recipes though changed it a little bit and they can work but they do over use seasonings
In the first video the guy is making flatbread, not a pizza. 😅
Like the old Italian music 😂
(Pizza dough) I’d worry when he folded the water and oil into the flour it would be lumpy not smooth as the flour would not be fully incorporated 😬
(Bolognese) What is the cream doing in there?!? 😫
(Pasta pie) the outside pasta looks like a biscuit and the inside just wrong and dry 😕
👍👍👍👍👍
If ever I would vlog my “Italian inspired” or fusion dishes I’d say “Italiani, per
favore distogli lo sguardo” else I’d be eviscerated mercilessly, figuratively speaking.
Let's see you make timpano.
4:26 You know what I really hate? I go to a pizza place here in the US, I order my pizza….and before they even put the toppings on, they break out this roller with a bunch of spikes on it and run it over the pizza dough and poke a whole bunch of holes in it. That’s abuse man.
I mean, salting at every stage of cooking is just something that basically all professional chefs do because it helps to bring out flavor so I wouldn't knock them for that. Oftentimes people actually use too little salt because they are worried about making the food to salty, so instead they end up making it bland instead.
No, salting at every stage of cooking is sth I never heared of. Salt once and adjust a second time at the end.
But more importantly, when making a ragu with ground beef, salt AFTER the meat is browned. Otherwise the salt draws moisture from the meat, which on the one hand leads to steam it instead of the desired roasting phase, on the other hand it dries out the meat.
Steaks and burgers are a different thing though, but with ragu that´s a big no no!
So... we actually watched a crime being committed? 😁😜
I only watch this kind of videos to hear your reactions and to see your funny faces and then have a good laugh and a good glass of wine ! When I judge these video's and see the time schedules they are using I think it's a shame. When cooking a proper dish take your time. Nobody has time anymore unfortunally. When you give your food some love it deserves , the food gives some love back. This is like making a stew in 45 minutes. Impossible
Vincenzo... make pasta frittata
I think the problem with Tasty is they make food that is quick to make, but the problem is: If you don't take time to develop robust flavors, your food is going to be a little bland. I make my own pasta and sauces, but I give it the amount of time needed to marry all the flavors. Mexican food is the same way. Like when I make birria, that meat is cooked low and slow for hours soaking up all those spices.. you can't rush good food! You can make it with beef or lamb, but I do it the way my grandmothers did it, with goat meat. Oh, man, I got myself worked up, now I want birria tacos with consomé. 😋Now I want Mexican food, and Italian food... we are weird, there are times when we have both for dinner to be honest.😂
I punch all my dough
Rome wasn't built in a day, neither should yr pizza
That last one was a good idea but theres just too many flavors in there.
You may be judging these a bit too harshly. After all the title of the video says "Inspired by Italian recipes", not authentic or actual. Its really no different than Tex-Mex is not authentic Mexican food or American "Chinese " is not authentic Asian. Its simply similar although I do agree with much of what you said about techniques
Thanks for sharing your honest opinion! 😊
"InPsired" and Tango?
I think you're torturing yourself a little too much here, Mister Vincenzo, to educate us about bad "Italian" foods presenting as "authentic" or "classical" dishes that we should never even think about, let alone touch nor try to cook
It's a business modell...
If it's disgusting, it's disgusting. Period.
Respectfully, this is how he makes a living. I’m sure the worse the recipe, the more views.
According to me, Vincenzo is only judging the authenticity of Italian recipes that are being presented as such. Not surprisingly, many American Italian recipes do not qualify and he simply explains why. They could still be yummie, but are not classic Italian. He is also never shy to express his joy when classic Italian standards are being met.
Either way, buon appetito!
Exactly, the title of that film was 5 italian inspired dishes. Everybody can take inspiration and adjust the oryginał recepcie to one's needs and favours. What wrong in that Mr Vincenzo?
Would still smash that low effort timballo tbh.
Why did he punch the dough?!
I don't trust Tasty because they've made some recipes that don't actually work, like the Japanese-style soufflé pancakes. In the recipe, you need to use some ring to cook the pancake batter in, which never cooks all the way, leaving you with an uneven mess.
Timpano hahahahah😂😂😂 what is this you Ridiculous cook of Tasty? What do you show us? Fresh pasta pie,YOU ARE NUTS! WHERE Does THE WORLD GO? Mr. VINCENZO WHAT DO YOU SEE WITH US?
The marinara stuff stumps me every time.
What are your thoughts about it?
@vincenzosplate it's a hard no from me. Take some beautiful tomatoes, olive oil and whole garlic to infuse and let it simmer away. 👌
I must admit the timpana looked nasty, and the calzone looked wrong.
Non Gustoso 🙏💖
If you cut corners you lose on quality of taste
To be fair, they are using the same overused italian music that you often use. 😮
12:30 Una delle cose che gli americani non hanno voluto mai capire, è che quando usano mettere le polpette nella pasta ci vogliono le polpettine piccoline, come usiamo fare noi nel sud Italia, e non le solite polpette giganti che fanno loro, come li mettono poi anche negli spaghetti. Gli americani hanno sempre la mentalità di fare le cose grandi. Loro pensano che le cose più grosse sono e meglio sono. Oppure pensano che più roba mettono nel fare un determinato piatto e meglio è (anche in quei tipici piatti italiani in cui servono solo due ingredienti) . Difficilmente cambi questa mentalità agli americani !
It was your Italian forebears who moved to USA about 100 years ago & opened their own businesses, who started putting the giant meatballs in pasta, so take your complaints to them.
@@calvinsbnb76 Strange because in Italy when we make pasta with meatballs, we use to make those small meatballs. If we put large meatballs in the tomato sauce, they are a second course, they are eaten separately and not on top of the pasta or spaghetti. There may also be exceptions where some families put large meatballs on pasta, but in general in Italy we put the tiny meatballs in pasta.
@@aris1956 So true!
I watched a video on Italia Squista where a lovely Italian nonna made meatballs the size of chickpeas. That recipe is on my list!
Greetings from Austria
@@philp8872 Grüße aus Deutschland ! 👋 Ich, als Italiener, lebe nämlich hier in Germania. :) Tja, genauso ist das ! Meine Nonna in Süd Italien, als ich ein Kind war, wenn ich sonntags zu ihr gegangen bin, hat sie mir immer Rigatoni mit Polpettine (wie wir auf Italienisch die kleine nennen) gemacht, da sie wusste, dass das mein Lieblingsgericht war. Auf Italienisch, die große meatballs, nennen wir Polpette und die kleine Polpettine. Ciao !
PS: Übrigens, in Süditalien, die kleine Polpettine verwenden wir häufiger auch in Pasta al Forno (überbackene Nudel), wo auch, in kleine Stücke geschnitten, hart gekochtes Eier kommen. Sowas von lecker !
@@aris1956 Ja, danke für die Info!
Ich möchte gerne mal Ragú alla napoletana und ragú alla genovese machen. Habe da auch italienische rezepte, aber mein italienisch reicht leider nicht um alles zu übersetzen. Kannst du mir da aushelfen?
Was ist "piccione di vitello"? Vitello ist Kalbfleisch, soweit klar, aber was bedeutet piccione?
Was bedeutet "Punta di petto", " Fettina di spalla", " Coperta o Copertina di Costata", "gallinella", "Locena", "a punta di coltello", "Cotica o cotenna"?
Revanchiere mich gerne mit ein paar feinen österreichischen Rezepten falls dir die deutsche Küche beim Hals raushängt ;)
Ciao
I never understood the "don't waste the eggwhites" thing: are people seriously throwing away the whites after they use the yolk? Do they not make boston sours or meringue?
Maybe they are, I just wanted to advice my followers about not throwing the whites away 😅
The only good stuff on Tasty is the series with wolfgang puck
Most of the Rie videos are also good.
that pizza was a joke. and maybe you should perfect the Timpano
That "Timpano" was the worst thing I've ever seen. I'm not even Italian and I'm offended.
Funny, you’re not a pizza maker!!!
"Can't see the sofrito in the marinara" - i can't see it in your pasata either doesn't mean its not in there.
He has shown how he makes marinara.
@@cs296No shit? Thats why i said "It doesn't mean its not there"
Vincenzo criticised the marinara in this reaction video saying he "can't see the sofrito" well of course you cant see it its already cooked.
@@KezzaTianzun BS, the white or yellow onions, green celery and orange carrots make a difference in colour compared to just the red of the tomatoes.
Also you would recognize chopped basil or parsely (the latter is authentic, even if Vincenzo insists on basil)
Either crushed tomatoes or passata were used (which are not a marinara but just one of the ingredients: pure canned tomatoes), or even a store bought, canned marinara sauce was used (which is even worse).
Great reaction to some really bad recipes
You watched the whole video in 2 minutes?
After blantantly ignoring that these are not Italian, but Italian-INSPIRED, he could go on to criticise them for not being Italian... :)
tbf, they're Italian-INPSIRED
True but then the YTuber went on to call their burnt pizza thing a "classic margherita pizza" and "sausauge bolognese" so comparing to the Italian way is valid.
Tasty used to be good like 7~8 years ago for people who just wanted to start cooking stuff. After you learn how to cook properly, you realize how 90% of their recipes and techniques are terrible.
you are very good at opening your big mouth but your recipes are only videos and nicely taken photos
Anytime you get videos like this, I already know you’re going to not approve. Especially if it’s by American cooks.
I still have to find an American chef that cooks Italian recipes well!
@@vincenzosplate James Makinson is American, although he lives in Spain. And while I really appreciate his Spanish recipes, I think he also does very well with Italian Cuisine.
Do you know Chef Jean Pierre? He´s of french-italo origin, lives in the US since decades and also does very well.
But I agree, 95 to 99% of Americans ruin Italian cuisine, and European cuisine in general.
Greetings from Austria
Adding oil on top after burning the pizza? It’s not going to make it tastier. Aye aye aye. People. Americans need to *learn* how to cook cook.
15:30 that's a empanada, which is not Italian that comes from Spanish speaking countries.
In Italia abbiamo il “Calzone”, fatto di solito un po’ più grande con altri tipi di ingredienti dentro. Qui Vincenzo quella cosa l’avrà scambiata evidentemente per un Calzone italiano, oppure la signora nel video l’ha fatto pensando che fosse qualcosa tipica italiana.
12:06: disgusting
It looked so dry! 😔
inpsired😂??
Any video that claims to create the "best" or "ultimate" version of ANY recipe is to be laughed at. Most "lazy man's" or "one pot" attempts at an Italian recipe are more difficult and time consuming than the original and result in slop that a hog would look at and say "aw, HELL no!" Generations of Italian nonnas refined and proved those recipes!
I did not know Timpano was inspired in a real italian dish from the south of Italy. I always thought it was just a fake recipe from an average movie that became famous.
Maybe Vincenzo can teach us to cook it like an italian would. According to google its called Timballo, it looks way better than "Timpano" in the pictures. Maybe you can teach us Timballo alla Teramana, since it is from your region of Abruzzo.
EDIT: nevermind, it seems you already did that video. I'm gonna make it myself, thank you.
The music reminds me of a 90's movie called "12 Monkeys." Creepy but good at the same time unlike "Tasty"- They are creepy all the time? What the hell did I watch? Short horror film about butchering wonderful Italian food. I am not an Italian yet I am offended deeply by them. Whoever made this said to himself- Let's mix together everything, fit or doesn't fit I don't give a shit! Please Vincenzo show us how to make real top quality Marinera sauce. BTW the Carbonara with Parmigiano turned out fantastic. I wish I had Guancale in my country but sadly I have no access to it.
Not exactly authentic, are they?😅
The problem of these people is always the same, when they say they make "classic" or "authentic" Italian dishes. These are terms that these people should not use. They should just say…. I made this dish my way (but not “classic" or "authentic").
@@aris1956 I agree with you mostly.
But, before making their own creations they should try out the authentic recipies at least once or twice. If they master the original one and know what it´s about in taste, labour intensity and pureness of the ingredients, then and only then it´s time for a personal twist to a recipe.
@@philp8872 Ciao ! Ich hatte dir an der anderen Stelle etwas darüber geschrieben, was du mich gefragt hast mit den Sachen da auf Italienisch, aber RUclips hat es verschwinden lassen. 🤷🏻♂️
It's PLASTIC Pizza Margaritha
Eeeew! Sugar in the pizza dough... no!
Americans adding salt, you’d think they’re the second (after Japan, or Korea or China; whichever country to have the highest rate on stomach cancer) country to have stomach cancer because they add salt to almost everything. Apparently not. I don’t in anything because almost every thing has sodium naturally in it. Like tomatoes, garlic, celery, onion, carrots if you want to add it for sweetness.
Vincenzo, I have to finally challenge you after watching your channel for a very long time. The challenge is to your ability to an open mind. I don't doubt your ability to understand and take pride in what you believe is "authentic" Italian food. The Greeks may have a problem with that, tho. Part of my point is food evolves through different cultures. The evolution comes from available food resources when cultures migrate. It changes. The palate of migration will change with it. I think in particularly of the Italian migration to America due to your opinions. Consider a people coming to America knowing their homeland food, them being poor and using what's available to make something out of what is available and affordable and, in my opinion, creating some dishes that are "Italian" inspired even better. Then consider the Italian American palate adapting to that over future generations. There becomes a new "cuisine' that is popular and delicious. Even American Chinese food is inspired and not real Chinese. Your opinion on treating food like it's sacrilegious to change is as bad as the French. Food snobbery is sad and to suggest people eat only one way makes me thank God that attitude never bade well for Americans. My respect for you would increase knowing you have an accepted respect for what they make also. At the end of the day "if they like it, shut up and if you don't like it then don't eat it. And please don't confuse this with bad cooks, no one likes food from bad cooks. Last thing to piss you off...there are no rules that can't be broken.
That Bolognese is very sad, no browning on the meat at all. Then piles seasoning on top to compensate. Looks kind of like Bolognese but won't taste like one at all.
Often i think Vincenzo is overreacting a bit
But that Timpano was absolutely disgusting
I would not make this!. Why? WAY to much meat prepared the wrong way.
I would dice up the sausage, make the meatballs very small, discard the shells and filling, and add Parmigiano and recodda cheese with a Rizzoli sauce and easy on the pasta! Even though it may not be traditional Italian, it would be way better than this! Just my opinion. Vinny, some folks think they can be Gorden Ramsey...just leave the "Traditional" out on it! 😂
The "Tasty" dough is not tasty. It probably tastes like flour. I can't believe that it was toasted in an iron skillet. That's flat bread dough. It's not pizza dough. There is no comparison to real pizza dough, much like there's no comparison between Pillsbury rolls and French croissants. He burned the cheese! Domino's Pizza is so much better! The "timpano" was horrible. It was worse than a bad meat pie. I stopped subscribing to this channel years ago. What these so-called chefs taking on Italian food forget that less is more.