4 Levels of Baked Ziti: Amateur to Food Scientist | Epicurious
HTML-код
- Опубликовано: 2 июн 2024
- We challenged chefs of three different skill levels - amateur John, home cook Beth, and professional chef Danielle Alex of Diversity Kitchen - to make us their best baked ziti recipe. Once each level of chef had plated their pasta, we asked expert food scientist Rose to explain the choices each ziti-maker made along the way - both good and bad. Which of these baked ziti recipes are you bringing to the potluck?
Still haven’t subscribed to Epicurious on RUclips? ►► bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 
Хобби
![KFF Singapore Badminton Open 2024 | He/Ren (CHN) vs. Alfian/Ardianto (INA) [7] | F](http://i.ytimg.com/vi/an7AykjOaAA/mqdefault.jpg)
That level 2 looked like it would be very dry since it had A LOT of pasta and relatively little sauce to compensate for that. That level 3 looked amazing and seemed to be made for a restaurant.
Yeah I agree
It definitely seems dry, but maybe the eggplant and sauce layer helps make up for it?
Not an Italian restaurant pls
Tbf the sauce was on top and the pasta was mostly covered. Also assuming she did not bake it too long I would think its fine.
It also doesn't make sense to put the ziti pasta in a vertical position. You can't layer on as much cheese and toppings. Looks cool but form doesn't equal function.
Danielle explained everything so clear and understandable. Her dish looks amazing as well.
ruclips.net/video/bOQtfqDNN8Q/видео.html k
Meow
Very well said
Hmm, I’m still salty about her botched biryani episode which honestly she shouldn’t have appeared in the first place. Palak should have been there instead.
@@mechadoggy she is like Jamie Oliver, she needs to stay away from Asian Cuisine.
John came and did what he was supposed to do and I would have his ziti anyday. Danielle's is just WOW that's definitely a dish for a special occasion. And Beth's idea with the lemon and eggplant is nice, but making it into a pie was kinda overly complicated and I feel like the sauce didn't get incorporated throughout the pasta.
I did like Beth's because of the 'architecture', but you make a good point regarding its somewhat dry appearance. Danielle's looked utterly deelish, and the restaurant portioned dishes were just what I would expect from a professional chef. John's... didn't appeal to me at all.
@@Daindrais yeah I get seeing John's in the same video with Danielle's wouldn't make it look very appealing 😂 I just liked the simplicity of it ig cause I'm always looking out for easy to make meals
@@monicajohnson9581 I'd recommend Gordon' Ramsay's "Quick & Simple Recipes". As if you haven't already seen them. ;-)
@@Daindrais I definitely have lol. Nice looking out though
Totally agree with you. Couldn't care less about making sure the ziti is standing upright and the sauce with lemon zest. I love lemon but not in the combination she used. I'll eat John's and Danielle's baked ziti any day of the week though!!!
I saw baked ziti and thought "I'll bet John is Level 1 today" - I was not disappointed!
the oil in the water. you were so right 😭
I thought Beth would be level 2.... she must have changed forms!
Dude is looking 'gay' in the rear view mirror but he's the only one to make normal baked ziti. Level 2 looks like she might have piercings in fun places. Level 3 is overdoing it on the basil and seems like she might be a bit of b-word.
2 and 3 underdid the cheese.
@@ModernGamesSuck the only one looking "gay" is the homophobe who made the rear view mirror comment. Go back to the 20th century jerk.
@@stepawayful I'm sure it's happy that you're offended on its behalf.
Beth made sure we know she doesn't like sweet so she made a pasta cake to assert dominance over sweets
I’m all in for the pasta cake propaganda
“I’m an animal, just eyeball it” I think we can all identify with John on this.
ruclips.net/video/bOQtfqDNN8Q/видео.html k
I miss John, he just has that nice gentle energy about him. And I've never heard of Baked Ziti before, well I'm not Italian haha.
I find it funny that a lot of the commenters here are suddenly experts. It's all in good fun and they're just doing their own versions. They're not forcing you to do their way. You can learn a little bit of from everyone.
ruclips.net/video/bOQtfqDNN8Q/видео.html j
Ziti is not Italian.
ziti are italian :( but i would say that 3 level chef made a pasta that is more like mezze maniche than ziti
Some of us commenters have been eating baked ziti from as far back as we can remember. We do know what we are talking about, which is why we appreciate the fact that Danielle made her pasta from scratch, and used ground lamb in her sauce and I love her idea of using the fontina. Level 2 chef did not use the pasta well because ziti is used for heavy sauces such as with this dish. It is important for the sauce to get into the holes of the pasta, and the only way I have used eggplant before is either as eggplant parmigiana or eggplant rollattini with the ziti. We know how our Italian food and we know what we are talking about.
@@mysisterisafoodie It is Italian-American food
I can't believe beth turned from an old grandma to an adolescent.
Lol
Look what they did to my Beth. They massacred my girl.
Gotta dry age Danielle to turn her back to Beth again
💀
Chef Danielle is always a delight. John is so relatable, can always follow his recipe.
My hubby grew up in poverty and cooks a lot like lvl 1 its almost completely inedible. It was something to just feed you by mostly dysfunctional people just trying to survive. I grew up in a family of cooks, my typical childhood hangout in the kitchen was between the typical lvl 2 and 3 of these videos and sometimes the full lvl 3.
Hubby was never really taught anything about the science of food or different cultures etc
Remember when Danielle literally ruined Biryani
@@sen5698 yea I thought the same
You are just saying that because she is black. Shameful.
@@Pooqua I'm indian 😂
Frank is still tending to his tomatoes and plowing his wheat fields.
Edit: oh a lot of like
Nah, Frank is at the tanning salon trying to get a deep, darker color so he'll get more air time.
@@MrSinister718 god you’re funny
🤣🤣🤣
@@MrSinister718 very cool and funny comment 😎😲😁😘❤🐧😭 I lik becuase brown people = bad nad more priviledged than white poelple very cool and treu!!!!!!!!!!!🐍🐍👍🐍😜🐍😣😄😣🍺🍺📹👍💤
You forgot ageing his cheese 💀
Beth looks so much younger. Good for her!
I liked Beth’s concept, I think it would make a big difference if she put sauce in the cake pan first and then added a thing layer of sauce between ring of pasta (like a bullseye/sideways lasagna?), then layered the eggplant mixture on top. I’m going to give it a try!
Yay, Chef Danielle is using cheese rinds! That is the BEST savory cooking secret I've ever learned. I use them in stews and pasta sauces whenever I can-- waaaaay more subtle and flavorful than straight-up salt.
Beth, you had me until you started standing your ziti up like little pasta soldiers. WHYYYY? What did that poor pasta ever do to you??
Lol I'm with you!!! I also didn't like the lemon zest with the eggplant and marinara together.
@@gerardoneri5115 johns dish was way better imo
@Vxcry johns looks like vomit
My husband and I saw the title of this video and said "oh I bet Beth will be in this video!" Technically we were right... and wrong. I'll eat all three!
I sooo wanted to see OG Beth for this one!!
How come I’ve never seen her before- how have I missed this? She’s delightful
As new Beth, I can only strive to live up to the expectations and hype of OG Beth.
Hey juiceboxbeth! OG Beth is a real one!! You guys should have a duo video
This is the first time I remember seeing Danielle after the infamous "Beerani" and I think she took the criticism well. This recipe was about as authentic as I can imagine something to be..
Yeah they gave her a really hard time over that one
Which one was that again?
@@terrivel11 the freekah “biryani”.
@@Astavyastataa I still open it when it comes up from time to time on recommended, just to go through the comments
@@terrivel11 she made a Biriyani, it was awful. Looked like rice soup
Let’s start a welcome thread for Beth!! Y’all are hating on her so much, but I really enjoy her sweet energy and she had a very interesting concept for the dish!!! I hope we get to see more from her on this channel!!
Good personality, bad sauce:pasta ratio
@@Hope12Grace90 If you don't like tomato sauce, it's a fantastic ratio. Yes, I know, I'm weird for not liking tomato sauce.
@@Hope12Grace90 bad pasta sauce all around, 7 cloves of garlic is way too much, 1 is enough
she has such a fun personality,i would love to see more of her!
i also love her tattoos
I love how positive this series is. Do something simple but tasty? Take shortcuts? Cool. You do you! It's all valid if you like the result.
I love the episodes when I can relate to all three cooks' styles and this is one of them.
Looks great, but I'm still waiting for tuna casserole with Emily, Lorenzo, Frank, and Rosemary.
Wonderful suggestion! I'm all for that. Great lineup of chefs as well! 👏👏👏
I'm italian and i've never heard someone call this dish ziti, here is sicily is known as pasta al forno (baked pasta)
oh no it's the pasta police
Ecco appunto, pure qua in Calabria la chiamiamo pasta al forno, oppure "pasta chiina" (pasta piena)
Ziti is not authentic Italian food, but Italian-American food. It’s quite like how jjajangmyeon is Korean-Chinese food.
Ziti is actually a type of pasta used in sicily to make "baked pasta" aka "baked ziti"
@@Iswit1 wow, never heard of it.
Some of these comments are so bitter🥴It’s not mean to be an exact recreation of your great great great grandmas old Italian recipe bc that’s the only way to make a pasta dish. Tweak the recipe to meet your tastes.
Yeah, people get all sorts of riled up when it comes to trying new things in dishes of various cuisines, and I almost always think it’s too much. If it’s not the way you’d like it, mind your business and move on!
lvl 3 chef is the closest to how I do mine.
@@divyabadri9787 easy to say when it's not your culture. Food is huge part of identity and so people really would have an emotional reaction when some core aspects or even variations aren't done thoughtfully. It's a home comfort dish probably why some feel more personal towards it. If it's something close to your heritage and personal upbringing it's more than just "some recipe".
And besides comments are comments - people are entitled to give their reaction here, it's nice for me to read about what people feel strongly about rather than just a whole load of pats on the back 😬
@@ianvlnva I understand why one may feel like that; there’s a reason I didn’t watch the biryani episode of this series. However, I respect that people want to make that dish differently and put their own cultural spins on it, for example. I may not find any benefit in doing it myself, but that doesn’t mean those people are committing a grave food sin.
@@divyabadri9787 I can agree with you on that 👍🏽
That pro ziti looka life changing omg. I love the cute individual servings!
We have a really popular dish in Saudi Arabia that's similar to this one but we add bechamel on top and broil it and we call it macaroni bel bechamel and you won't believe how popular this dish has become, like it's one of the main dishes served at any occasion from simple gatherings to weddings~~
That sounds amazing!
يب طعمه رهيب
Damn, even in traditional celebrations? this is similar to a Greek dish
@@shahranhussain6037 I thought it sounded familiar too! Like Greek Pastitsio
I've actually never had baked Ziti and I loved how each chef made there own versions but holy I would LOVE to try the level 3 any day🤌
It tastes similar to lasagna
I make it like lasagna. I make my meat sauce first and then boil my pasta and add to the meat sauce and then layer it in a 13x9 inch pan as pasta mixture + ricotta mixture + mozzarella and parmesan and keep going from there ending with the cheese layer on top.
I remember I made this once without knowing what it was, thought I invented something and it tasted so good! Small example of converging cooking.
I would for sure enjoy John's comfort style Ziti, and I liked a lot of Beth's ingredients but agree that the pasta seemed dry. Really gotta say level 3 seems like the winner -- it looks amazing!
Okay but when she said double the garlic I felt that
So glad to see this back--it's been several weeks! Have to get my 4 Levels fix!
John and Danielle dishes are what happens when you don't swop ingredients
I wish Rose was my aunt, she is so caring, supportive and can help me up my cooking game LOL
I don't know about Rose, but Chef Frank has his own channel called Proto Cooks that may help with the cooking game. Pro home cooks is also a good option
@@lordsergal8783 oh thank you! Frank is really good on this Chanel too, can’t wow fro see what he has on his own
This was great - I liked how you could take aspects from each level of the dish, and the editing on same phrases kept the video dynamic
i like that Beth had her pasta standing up, didn't expect that - also Danielle explained her process very well and i feel like i learned from her
I wanted to SEE her stand the ziti! They didn't give her any time! That presentation was awesome!!
people are shitting on it in the comments, but I reckon it looks awesome, looks like a medieval fortress with palisade walls, and added bonus, it looks tasty!
Just made a simpler dish of style #3 and it came out so bomb. The meat sauce paired with the gooey cheese on top. My family and I left no crumbs 😂🥰 Thank you for sharing this.
Danielle knocked it out of the park with the sauce alone.
I love these vids. Especially this one, because it is a great example of ingredients vs technique.
If you’re gonna use a jar, Rao’s is a good one😁. Wow all of them look fantastic
ruclips.net/video/bOQtfqDNN8Q/видео.html j
Rao's is incredible, my favorite brand by far
I'm a big fan of Mid's sauce
Rao’s is also my fave 😍😍
Agreed, It's worth the 10 bucks every time
Darn! I was really hoping to see Emily use ketchup as sauce. But we get John and I'm just over here guessing what random vegetables he'll put in it.
spoiler: none
@@JosefaTejeda And I'm a little sad about it.
@@DizzyedUpGirl yeah it was definitely missing some onion garlic and carrot at least
I really hope Emily would use it IN a sauce rather than AS a sauce. A spoonful can add sweetness, a cup can drown out every other flavor
I was hoping to see Stephen use cheesecake as a sauce.
Yes!! I've been (not so patiently) waiting for the next video in this series and I'm so glad that we got John for the first time in a while!
I always feel happy seeing Rose in the videos!
Level 1 cook, johnis so sweet & wholesome, i would love to be his friend !! 😊 much love to all 3 chefs !! Chef's kiss !!
I learned new things from each one of them. All the ziti looks delicious
Everything looks great but I actually like level 1. Would probably incorporate other levels' sauce to make it better
I can't believe I have never heard of baked ziti. It looks great! Would love to try Beth's pie but John's version looks the most doable. Will definitely make it soon!
My plan is to do John's recipe, but with Beth's sauce (definitely using the eggplant!) and Danielle's cheese choices. Best of all three worlds.
I love John's, that's how I make it at home. Thank you John!
That pro cooks sauce is making my mouth water 😛, gonna have to try this! Well probably a cheaper version lol
Was waiting for 4 levels video! 🥺❤️
I really liked the level 3 chef so confident and professional 💜
All look good. But oil in the pasta water is definitely level 1. So is preshredded cheese.
It depends -- if you're using boxed dry pasta, a little oil in the water is not going to change its ability to absorb sauce. That only happens if you oil the water for cooking handmade pasta. OTOH, preshredded cheese just plain does not work -- it's one of those things that sounded like a good idea at first, and can even be OK if you're just tossing a handful into a green salad, but it doesn't melt properly and is ultimately a bad idea.
I always watch videos with Chef Danielle in them all the way through
I would eat Danielle's lamb ragu on its own, I can almost smell it through the screen.
Also I shouldn't be watching this at 12.30am...
Loved level 3 recipe🤤🤤
:o brand new video as I start cooking dinner! Nicee thank you :3
This level 3 should've been a news broadcaster
All three of these looks delicious!
Always good to see John :)
I have never heard of water in fresh pasta, it came out very nicely though... might have to try it.
Can y’all start posting these kind of videos like once a week at least!!! ❤️❤️❤️
I love Chef Danielle, absolute Queen.
I lowkey watch these so that the level 1 cooks can give me inspiration of what to cook next cause they're easy to follow since I can't cook myself and this was perfect 🤣
Danielle is an incredible stage presence, give her her own show
Use number 3's sauce in number 1's cooking method and you got yourself a winner. Doing too much to baked ziti is a sin.
100%!
All three of them look great!
I want all three of these
Danielle is so cool and I love the way she explains her process. And how great are John and Beth? First time I've seen then and they're wonderful.
Rao's marinara is legit. Best sauce I've ever brought in the store. Pricey though.
I think I'm in love with the chef 😍
watching this made me think of Carmela Sopranos baked ziti, I wanna make this now
We have no f'n ziti. :D :D
Danielle is awesome. More of her please
#3 literally looks amazing
I've been patiently waiting...
Great wait time!!!
The level 1 looked better than the level 2. Level 3 looks the most appetizing to me, tho.
Yeah but the level 1 chef sounded stupid
@@maggotbitch Jesus calm down this ain’t Twitter
False, John’s looked like garbage, like everything else he’s ever made.
@@Starfuly lol true. But also I don't have Twitter so yeahhhh
@@maggotbitch Homosexuality has no connection to stupidity. They didn't bring up anything homosexual either. The fact that you read "stupid" and thought "oh they're a homophobe because John's gay" makes you sound slightly homophobic tbh.
Would definitely eat the level one and three ziti ! Looks delicious
"ziti e buoni"🎶🍝
Has anyone made this joke yet?
AHAH 🤣
Learned to make fresh pasta and tomato sauce from scratch, and I will NEVER go back to the box/jar. 100% worth the effort.
They all look great
12:40 So sad that he says he grew up in "an Italian household" and then he says that this "store-bought sauce" (which saved him ... 12 hours?!) tastes "just like what my grandma made".
With the right tool it's surprisingly easy to make your own pasta!
That sound at the beginning is so squelchy lmao
Humble request plz make one more video of biryani but with little bit of research. Lots of love from India
First time all three look really good.
The calcium chloride at 14:28 looks as if it has covalent bonds, but in fact it is ionic compound
Testing is my favourite part too)))
We have a new level 2 chef! Hope Shes good
I really like her. Damnit because I love Daniel!
you may remember the tatoo girl on 50 people
@@LuannOsbourne which episode? i don't remember seeing her
Aaand it's not. I mean, still better than level 1, but come on, 7 cloves of garlic, all those herbs plus lemon, big no imo.
OK..this vid is fun and instructive.
I'm getting so hungry watching this!!
Never thought of mixing ricotta into pasta sauce- looks bomb!
As an Italian I felt the ancestors send me prayers when watching this. After John said “I grew up in an Italian house hold” I expected more from him. He used boxed pasta (not a big deal) but he didn’t use a lot of cheese? How dare he?! Lol 😂 he seems like a nice guy I’m just playing
Love the new level 2 chef.
Should be called 3 levels since the food scientist doesn't make a 4th version of the dish.
That ziti pie definitely gets points for a creative presentation. But it doesn't seem like there's enough sauce to pasta ...or cheese to pasta.
Classic level 2 mishap - more on the pizazz, lackikg in execution of fundamentals
@@ianvlnva yeah, that's what it looks like at least without tasting it anyhow
I don't know why I felt my soul evict from my body at 10:28 😭😭
as an Italian born and raised in Emilia-Romagna (home of egg pasta and ragù alla bolognese), descending on one side from a family of skilled cooks based in Southern Italy (home of baked ziti), I love Danielle's version but I'd take away the chicken broth and the basil, those don't make much sense with the rest of ingredients
also, lamb and fontina (the original one from the Alps) have two pretty strong, distinct flavours, so I'd be worried that none of them would be able to properly shine through once combined... I'll make a mental note to try that someday, could be an unexpectedly fantastic pairing :9
kudos for the Parmigiano rind and prosciutto "infusion" in the sauce!
I love that it keeps cutting away then returning to John and he is in the same place in the recipe.
Level 3 i like but she seems so aggressively enthusiastic
Level 2 looked so cool and satisfying, level three looked delicious!! Would loove to taste any of them tho
Not enough sauce, bottom will be dry
@@Zalwalloo maybe she put more into the noodels but either way i’d love to try it
John is back yay❤️
The making of the fresh pasta 🤤
We call it a soffritto! and home made pasta - yummmmmmmm!
John's and Danielle's look great!