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Italian Chef Reacts to $10 Pasta by Michelin Star Chef
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- Опубликовано: 21 ноя 2023
- I was very curious to know how this Michelin chef would create a dish with only 10 dollars, and I must say he did a good job! I certainly would have chosen to make a completely different recipe with a budget like that but I still enjoyed this recipe. Well done 👏🏻👏🏻
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#pasta #reaction #reactionvideo
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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!).
Do you want me to make an amazing $10 pasta video?
Yes please! Budget pasta meals
Absolutely!
Yes. It will be an outstanding pasta dish.
Yes. It’ll be fun! 🥰
Yes please
10 dollar pasta, didn't buy garlic, didn't buy wine, didn't buy cheese or shallots, uses at least a dollar worth of oil
Seriously, skipping garlic, wine, cheese, and shallots in an Italian dish? That's a recipe for disaster! 😅🍝
How much does wine cost where you live? 1 USD?
But if you add those in by the amount used the total might be $15 for 4 servings.
@@abrielrobertsson4160even a shit bottle costs about 5 bucks.
@@HellsCowBoy666 Exactly.
We Koreans love our garlic. We literally serve it raw, sliced, dip it in ssamjang, and have it straight up with rice. We won't even notice it if he used any less
Wow you really are garlic lovers. Mamma Mia! Now I understand why he used that much
Not to mention the Chilies - they are insane over there! @@vincenzosplate
@vincenzosplate that, is the unfortunate part of Asian. Most of us love garlic. Hence, we tend to change the authenticity of the dish.......... I am guilty of that for Mac and Cheese but at least I do not own a cooking channel and can just cook what I want but Carbonara, NO WAY THAT NEEDS GARLIC! NO CREAM, JUST EGGS, CHEESE , PASTA, AND PEPPER! STOP PUTTING CREAM (and garlic as I have seen a few who went to put it in there) IF WANT TO CALL IT AUTHENTIC CARBONARA!
The scraping of the bottom of the pan is a common french technique to extract maximum flavours for sauces. The brown bits on the pan are know as "fond" are caramelised sugars left by meat/vegetables after browning. By deglazing the pan with wine/vinegar/water, you can add immense flavours to your sauce. The very fundamentals of great sauce-making are developed by Carme and Escoffier and that's why sauces are an integral part of French cuisine. I would expect an Italian chef, who seems to have so much knowledge about food, to know this basic thing.
I'm pretty sure he knows that, but he's absolutely disgusted by the choice of the so-called meat the dude was using. In Australia I've never seen mince meat packaged that way, processed sausage like liverwurst, etc yes or as he said the CHUB ROLL dog food. But if by some chance he didn't know that his NONA WOULD BE BITCH SLAPPING HIM TILL THE COWS CAME HOME🤌
Why you act like he doesn’t know this? He is an accomplished chef with restaurants to prove the fact don’t try and be little him with your explanations
@@Happyaslarry502 because he is clearly behaving like its a ludicrous thing to do
@@Happyaslarry502 as I understand it he’s not a restaurateur, unless my info when I checked was outdated he doesn’t open restaurants. He learnt cooking from his grandma and that’s what he teaches in his RUclips.
.
Tbh if you watch the video he looks shocked at deglazing the pan. I was also confused why he was shocked about the deglazing
Infused oils are the bomb when use in asian dishes. I've never tried them with pasta either but I'm definitely trying it as well.
Absolutely, infused oils can add a unique twist to pasta too! Give it a whirl and let's see if it can top this Michelin star chef's $10 pasta! 😄🍝
Try hot chili infused oil either EVOO or especially Red Palm Oil. You really love it, I made them myself by soaking Thai Chillies in oil.
@@Agentkayy That sounds amazing. I'll give it a try.
YES! I would love to see you make this $10 pasta! And yes, the cheap breakfast sausage in the US comes in tubes like that, and the cheap ground beef too.
I love jimmy dean sausage in the tube.
They are not necessarily cheap. Depends who you are buying it from. It's a very sanitary and good shelf like way of selling ground meats which are highly perishable.
I wouldn’t mind trying a bowl with that Pasta Koreana😂
Well it actually looked good at the end… but he used way too much garlic
Bulk sausage in plastic tubes is very common in the United States. It's especially common for "breakfast sausage". It's commonly sliced and fried in a pan for breakfast.
Ah, the classic American breakfast sausage! 🍳🇺🇸 Not exactly Italian, but it does have its charm, doesn't it? Let's keep it real with authentic Italian recipes, though! 😉👨🍳🍽️
@vincenzosplate most American sausage flavours are inspired by Italian flavours .
In fact the most popular sausage in America is the mild Italian.
Greetings from Northern Ireland
In Eastern Europe we have Pate in such packaging.
@@Maus_122the mild Italian sausage also tastes like nothing you find in Italy. Sausages you buy in Italy are typically unseasoned, the ones that are seasoned are very mildly seasoned. And typically with some 🌶️. The Italian sausage you get in a supermarket in the US is full of herbs, I suspect to cover the poor quality of the meat
It is somewhat rare to find it like that in sweden, but it does exists.
Now I am looking forward to a video on your infused oil experience :D
Infused oil adventure coming up! 🌿 Stay tuned for some flavorful experiments. 😉👍
@@vincenzosplate Nice :D
The only garlic 'balance' I accept is ALL THE GARLIC.
Amen to that! Garlic makes everything better! 🧄🙌
Vincenzo saying "these bloody shorts are too quick I can't really follow" is so relatable. He is not being old, these bloody shorts are just too quick indeed!
Hope you can make a better less than ten dollars short.
Haha, you're absolutely right! 🩳😅 Those speedy shorts are a real challenge. Maybe I'll try cooking in slow-motion next time! 😂🍝
Yes, there does exist sausage or meat in a tube but it is not acceptable for use in our home. We purchase fresh ground beef or sausage from our grocer, butcher or we make a drive to the Italian/deli and butcher. Infused oil is a good and fun idea!
I love the infused oil ideas! HAPPY THANKSGIVING TO U AND YOUR FAMILY!
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
Ciao my friend, thank you for your comment! I’m super glad you enjoyed this video reaction 🙏🏻 you’re always super kind!
I laughed a lot :-)))))))). Nice video, and the infused oil ist great!
Love how you’re honest and humble mate 👍. But I will love to see your version Vincenzo
Will be looking for your video on the infused oil exploration! Great video, and great review!
Hi Vincenzo, at 3:51 he put in the fond, the parts he deglazed and scraped off the pan with white wine.
Also as much as I agree to rip/tear basil, his knife seemed like it was screaming sharp and sliced perfectly rather than bruising the basil. You can see that the cutting board had little to no green staining which probably meant that he didnt lose much of the basil flavorr.
Loving the videos! Keep up coming!💪💪
The scraping is part of the deflazingnpart to incorporate the fond from the meat! It is culinary gold!
I’m rather confused why he’s not familiar with deglazing tbh
I like to brown my meat at least a bit and then take it out, and add the soffritto, then deglaze with wine when making bolognese. Otherwise it boils, that caramelisation that happens is extra flavour and if you don't take it too far, it won't become dry in the final sauce.
You’re super correct, but you should know that you can also make the same process even taking out the soffritto. Its even more delicious 😋
@@vincenzosplateyou're probably right, but in larger batches I worry it won't fry as well due to crowding, even with larger pots.
You mentioned making an infused oil with garlic and rosemary. I do that too! It’s sooo good.
I've done something similar before but with paprika and hot crushed chili flakes. I poured it over steak. I think it was an argentinian recipe
At first the little barn on the sausage package looked like a dog sitting on a couch and maybe that's why you thought it was dog food 🤣🤣🤣🤣🤣
Great reaction ❤❤❤
Love the video
Vincenzo for President!
😂 always ❤️
South-East Asia known to be from the heavy use of garlic. I assume that this is again a recipe for his target group.
Mamma mia that really seamed A LOT to me 😱
"Just the shallots are $10." - That's over 2lbs of shallots here lol.
The bits at the bottom are called fond and impart a lot of flavor. It's referred to deglazing the pan to make a pan sauce. Not really an American thing, very common in French cooking.
The recipe reviews are hilarious 😂
Thanks a lot! 😄 I try to keep it fun while also giving my honest opinions. Stay tuned for more entertaining critiques! 🍽️👨🍳
@@vincenzosplate I appreciate the authentic recipe sharing. I used to live in Europe and it is a fact that true Italian recipes take a beating around the world 😁.
I like the budget limited video idea for the occasional video. My favorites are learning new ways to make pasta the traditional way for more variety outside of what I grew up learning to make from my family.
Of course im gonna love that idea❤
🥰🥰❤️
Vincenzo - I like the idea of $10 or less, or maybe $20 or less, at times. A few notes - Here in the States, sausage (and even ground beef), are sometimes sold in that tube form, but it's a small part of the market. Often, people will freeze the sausage tube just enough to keep together when cut into medallions, which is a fairly common method here. Good to see he heated the infused oil, as apparently there can be some microbial nasty on raw garlic, that will grow well in oil, if not cooked.
As well, shallots aren't terribly expensive here, priced sort of like garlic, ginger, onion. The one he used, or the one you were holding, is probably about 50 cents, if that. A good bulb of garlic costs about a buck, as does a healthy hand of fresh ginger. The scraping of the pan, is just de-glazing it, and as long as it's not burnt, there is a lot of flavor in that fond.
As to the canned tomatoes, all the standard forms (peeled, whole - crushed - pureed or diced) are priced the same here, within any brand. What keeps diced tomatoes (which I never use), from breaking down when cooked, is that they add calcium chloride to them, which is something often used to keep pickles crisp, and thus, diced tomatoes that never break down. I always buy peeled, whole and make them what ever texture I want, often just squished in hand, as I know you like to do as well.
If you count only the cost of the two ounces or so of wine he used, it could probably fit within his budget (depending on where you buy your shallots). Also, for the ingredients he bought, there must have been 3, if not 4 of the servings he presented, so really, that's about $2.50 to $3.33 per serving.
Also, Joshua Weissman does a series he calls 'cheaper but better', or something like that, which pretty much does the same thing, price-wise. I checked out Danny Kim (aka Danny Grubs)'s channel, and he seems to do a fair amount of this stuff, at different price points. Looks like fun, I'll be checking him out. As usual, I enjoyed your vid. Keep 'em coming.
Its a novel here, i can't believe i read all of it. 😅
garlic is a natural antibiotic and a pretty strong one at that, I don't know where you get that raw garlic has 'nasty' microbial on them.
If you're eating that much garlic, you're sleeping alone tonight!
Infused oil sounds awesome.
My white and black truffle olive oils are life saving bottles in my fridge (yes, I keep them there so they don’t go bad too quickly). Every time I can’t find better mushrooms or I am missing some ingredient, I add a drop or two.
Yes, we have sausage packaged like that, but it's southern style, with sage. So you can serve it in patties or links.
Had to stop the video and laugh it off, when you said at the pork sausage minced meat "is that dog food" , always telling this to myself when i come across and see something like this (nah not this dogfood) 😂😂
As you said in some of your videos so much garlic would scare even dracula away, so much garlic to kill off the taste of the "dog food" minced meat 😂 thank you a lot Vincenzo ❤
My friend, great to hear this video made you laugh 🤣 I honestly loved that show part too!
Anyway, it is ok to use some garlic… but why THAT MUCH? 😭😭😱😱
HI VINCENZO......I LIKE THE INFUSED OIL ALSO......NEVER THOUGHT ABOUT THAT BEFORE....I AM GOING TO TRY IT....GREAT VIDEO.....YOUR THE BEST....
Italians fear the maillard reaction part 1000
He's an American infused whatever chef. So.... loads of garlic, basil from the start, prepared sausage, etc.
Oh, garlic overload! 🧄🤣 Seems like he's on a mission to create an "Italian-inspired" dish. Basil in the beginning? Bless his heart! 😂
I recently visited Rome. Man, holy Moses...Nobody can convince me there's more delicious food in the world. The simplicity in it is what makes it even greater.
Going by this video, I can easily make 1 dollar beef wellington. I spend the dollar on the flour to make the dough, and just supply the rest of the ingredients from the same pocket universe this guy used to supply the garlic, shallots, peppers, olive oil, wine and cheese.
Budget meals are great.
I will get my own place next year so I will probably start a channel sharing some of my recipes.
I cook these meals for myself anyway and I have learned to create great falvors.
Some traditional some are just created for my own taste.
Since everything is getting more expensive these days it is important to know how to cook cheap yet still have food where the good taste makes your day better.
Mr. Vincenozo , can you do a blind taste test on spaghetti sauce , some expensive , some cheaper ones and mix in your favorites , mix them up and do a blind test. If you haven't already.
You need to tour America love your show brother
Awesome recipe chef, please show chicken rollatini and braciole recipe please
Glad you enjoyed the video! 🎥 I'll definitely consider those recipes for the future. Stay tuned for more delicious and critical reactions! 😁👨🍳
I have made an infused oil just like that for Italian food and it is amazing it adds so much amazing flavor to the food, I made a full bottle of it and it lasted less than a month
Dear Vincenzo, what you do for a lovely Italian themed infused olive oil ?
Rosemary and Garlic...?
The possibilities !
3:38 it’s called fond, those are insane flavors stuck to pan, an wine deglazes pan an emulsified back into the sauce takes it up a level.
Can you make an infused oil garlic confit? Or would that not work in that format?
Ah Vince' you try this infused oil if it comes out good I'll try it too😄 in bocca al lupo
That's pretty standard packaging for meat in the US. Where I live, we don't even have a butcher shop.
I made alfredo last night and used brown butter, omg, amazing! I didn't even know that brown butter was a thing until like a week ago.
Love your videos my friend friend ☺️🤗👍👍👍👍👍
Ciao Josie! Many many thanks, this is much appreciated 🙏🏻❤️
America the tube is normal for breakfast sausage. The tube is also used to sell cheap hamburger.
yeah a lot of sausage comes in that packaging. you can get sausage in other packages. just depends on the brand or where you get it. so some you can get in that packaging. others you can get it in its casings. others you can get without the casings and not in that packaging. if you find a local butcher (which i recommend) its usually better than the stuff you can get at the grocery.
shallots are 10 dollars? theyre like 0.30 cents a lbs. in my area (1lbs = .45kg)
Just today I learned that we can cook pasta using "Risotata" method... From pasta queen vlog
Yes, that's how a lot of very good sausage is sold in the U.S.
My budget pasta is aglio, olio e peperoncino. Quick, easy and just so full of flavour!!
I do garlic infused oil(extra virgin) of course whenever I make pizza! Especially when I make white broccoli pizza for my daughter!!! I also brush the crust of my red pizzas as well! And sprinkle a little (or a lot) of Parmigiano
can we get a video on your version of the infused oil sir vencenzo? :D
u could make a video about infusion oil and a bolognese?
greetings from greece!!
Whoa was that clip at the beginning from problem child?
In middle easter stores sausages are often sold like this too, best sausage you’ll ever have ironically,
and in our Dutch stores liver sausage is sold like this too, though I do agree it doesn’t look too appetising!
Yh no it's not the best sausage you'll ever have... Unless you've not had much
Aren't selfmade infused oils dangerous to consume it yourself if you don't finish it in just a few days? Especially the garlic ones??
I've read botulism bacteria could develop in the oil.
I've made pasta this way , the only protein I had was hot pork breakfast sausage, in the US alot of it comes that way , his quick pasta dish looked delicious and it was on a budget I give it a 7 out of 10 , rome new york
It's great that you made it work with what you had! A 7/10 from Rome, New York is a solid rating. Keep up the pasta adventures! 🍝👏
Yeah this is a riff on a "whatever is in my fridge/pantry" type thing.
Hi, do italians add avocado pesto in their pasta? is it a good idea?
10 $ pasta is like videos about recipe with only 3 ingredients 😂 then they will put 10 ingredients…
I've watched one short video of Chef Luca Corleone, about garlic not combining with onions when making pasta. Is it really a "no no" in making Italian pasta? or in some cases yes?
That pork sausage is pretty common, it's uncased so just the meat and in asia will be full of extra seasonings so will pack a massive flavour punch. Also in NZ the peeled tomatoes and crushed tomatoes are generally the same price.
USD10 is not enough for Switzerland….
Can you make the infused oil and use it later by pouring it into a bottle?
Thank you very much, Vincenzo, for sharing your reaction video with us.
That does look good! I know a lot of people don't like it but I add a little sugar to my sauce. I literally made garlic infused olive oil just last night, smushed the garlic and folded in to mashed potatoes. So good! I think every single oil you suggested sounds AMAZING!!! ❤
If you have very acidic unripe tomatoes a pinch of sugar makes them taste like tomatoes.
Ciao Monica, yeah the recipe looks good, but I’m sure it tastes just like garlic!
I LOVE infused oils and honestly yours sounds amazing 😍 bravissima!
I count about 30 dollars of extra ingredients but looks good. I've enjoyed a video where making sause from canned tomatoes is the best bang for your buck for a simple pasta sause.
You need to react to sortedfood recipe relay for bolognese! You will love it. Or their £2.5 budget lasagna vs unlimited budget
Garlic is good for you 😊
Oh yes I know that, my friend, but that is definitely too much 😱🤣
I buy the Italian sausage From costco and cut the skin off and use that for spaghetti. It's full of flavor it doesn't need much seasoning.
Garlic and oregano infused oil? Bellissima! Also, if you already have those ten dollar shallots try an oil with rosemary, oregano, and margoram. Great with beef ragus.
That’s normal packaging for cheaper ground meats in the U.S.
It’s kinda easy to make a cheap sauce though just swap premium ingredients for cheaper. Like canned Roma tomatoes instead of San marzano, regular produce not organic for the sofrito. You can still even use the good pasta like de cecco. Sure it’s not even close to as good but still plenty tasty.
Here you can see what it takes to be a Michelin chef .... ..... I feel so much better with your program and recipes...
He used barilla teflon-die pasta... It was off the rails right from the first ingredient ;-)
Lot of high end breakfast meats come packaged like this in The Netherlands. We have an international award winning specialty sausage shop over here that packages their lower price tier products like this and they're a 12 generational artisan shop XD. It's just a packaging method. Also dogfood ye.
I'm always for budget meals. Anyone can make a expensive piece of entrecote taste well, but I'm more impressed with cheaper pieces. Also, for me, I think everyone should make at least one recipe with liver. Can be chicken liver so it's a bit milder in the taste.
You should see Ironwrath making his 'lasagna' 😆
I'll go and check that out. Hahaha!
I will always make sure my pasta is filled to the brim with garlic. So make it rain!
lmao mate in australia we were getting salami and still do, exactly like that since foreeeeever
I have seen mince meat packaged like that in australia its really cheap coles or woolworths brand
It costs $10 just for the Pecorino Romano cheese, lol. Yes. I'd like to see it.
Yes, please do a $10 pasta challenge!
Vincenzo, you get the bulk sausage meat packed in transparent plastic tubes also here in Italy, nothing wrong with that😉
Could you make an infused oil and toss with spaghetti and splash of pasta water as a sort of deconstructed aglio olio dish?
ddon't worry vincenzo
We koreans know basic pasta science
using pasta water (we know importance of starch water, we use starch water to make korean sauce)
we just use ... lots of garlic
Haha, I can always count on my Korean friends for pasta wisdom!! 🧄💪 Keep rockin' those pasta creations. 😉🍝
He did add white wine (not incl in the $10) and used it to deglaze the pan as that is where all the flavour is. Hmmm a few sneaky ingredients are added which doesn’t represent the challenge…🤔
That is breakfast sausage, not Italian sausage. Breakfast sausage comes in a tube in the US.
Saludos desde Argentina
Hola! Saludos desde Sydney!!
Have you enjoyed the video?
Vincenzo’s I know the packaging looks weird on the sausage but that’s how both sausage and ground beef are sold at some stores. Nothing weird about that
I do want italian dishes below $10, good idea.
Shallots are like a quarter each at my grocery store.
When I make Asian dishes I love to put a touch of sesame oil at the end. Well Asian dishes is for me: getting leftover rice, put that in my wok and use anything I can find in my fridge xD
We Indians love our infused oil, too. Everything either starts or finishes with either one or a combination of different seeds (cumin, mustard, coriander, fenugreek are most common), chili, and either asafoetida or onion and garlic. We love our garlic, too!
"This scraping thing is very common in the USA"
I mean... we learned it from the French... 😅
As Dr Evil would say it "10 dollars" 😂
😂😂😂
I wish we could buy sausage without a casing in Australia. I see sam the cooking guy use it all the time and i think how convenient it would be. I make my own sausage mix when making it for a pasta or pizza but some convenience would be great when I do not want to plan ahead and clean a grinder.