Thank God for Maverick. As and Italian American, I was getting angry watching the first few cooks. Carbonara is such a simple dish. Just four ingredients (+ the pasta). When I saw the first cook whip out the turkey bacon, I wanted to scream. AND PLEASE....NO CREAM OR MILK...EVER!!!!
I think most Singaporeans don't actually know what carbonara tastes like, or rather what carbonara is supposed to taste like. The "carbonara" we have at most food courts or even pasta mania is not actually carbonara. Carbonara doesn't use any milk or cream to make it creamy. It's supposed to be a mixture of egg yolk and cheese like what Maverick portrayed, some people use 1 egg + 1 egg yolk, some use 2 egg yolks, depends on what you like. But that "carbonara" we are used to seeing with that white creamy sauce, isn't actually carbonara.
@@Aurocia i dont know if you still looking but the best is to always cook it yourself because you know what your putting on your plate rather then someone bullshitting you
Can I request that for How You Cook It episodes to have someone that cooks a Vegan/Vegetarian style :P Thought that will be interesting to see as well! Thank you~
Have always thought this but the title should really be changed to "Can you cook it?" instead of "How you cook it". How it is currently named makes it sound like all the "chefs" know what they are doing, when really they are all freestyling and throwing shit together. Nothing wrong with the concept but misleading title.
Carbonara is an Italian noodle dish with a sauce made from mostly egg yolk and an egg added with an exotic meat called guanciale. These recipe is easy to follow but the technique you are going to use (to those not able to cook well) maybe tedious because traditionally, pasta is made from Italian and the chefs in Italian has a set of rules of pasta to follow : 1. your pasta water must be salty ( salt your pasta as a sea line) 2. Never break your pasta into half ( otherwise your pot is too small and I won't compensate that because I'm not the one setting those fundamentals) 3. Never put oil in the water 4. Never separate the sauce from the pasta when you serve ( Unless you wanna eat your pasta plain or be fixated wih it) 5. Encouraged to make your own pasta sauce ( for example, use canned whole tomatoes to blend it into a really nice sauce) 6. Encouraged to make your pasta noodle ( I understand that most of you may not be able to make one without a pasta machine but you can still use dried pasta but the difference in taste and quality are there) 7. Pasta water MUST be preserved as some portion to adjust the sauce or completely enhance flavor of pasta. Back to the video, on Hafiz's approach in making carbonara, he didn't save any pasta water ( sadge) and don't make the carbonara sauce WITH MILK. You are somewhat breaking the taste of the sauce and causing the egg to be diluted. By the way, to separate the egg yolk from the whites, you need to use a spoon and partially break the shells, then vertically open the shell and then move the yolk between shell to shell without spilling the yolk. It may take practice so be patient. On Sew's approach, she did not separate the egg yolks from the egg whites and she did not reserve ANY pasta water ( Sorry, I'm that disappointed ( on my professionistic level)) On Jess approach, DO NOT PRE HEAT THE EGG MIXTURE!!! This would cause your carbonara to be scramble and scramble is a NO NO to Italian pasta. If this happens to your pasta while you are trying to coat your pasta, use pasta water to reduce the viscosity and hence, please prepare pasta water... On Mavericks approach, he added too little egg yolk, too much cheese. He can fix it with the help of pasta water ( and FINALLY he did it, I clap for him) . What Maverick said about throwing a pasta into a wall or a fridge is true. NEVER DO STUPID STUFF like that. This does not indicate the texture of your pasta but you are actually contaminating the food and causing some area to be dirty and you need to do abit more housekeeping. So, the reason why I am here is to give advice right? So your carbonara needs a few things - long noodle pasta / pasta that has good structure to hold sauce - Egg - Egg yolk - Salt - Pepper - Olive oil* - Guancaile*/Pancetta (you can substitute into chicken, beef or mushroom) - Cheese ( preferable Parmesan or Pecoroni or combined) *Olive oil and Guancaile is what Italian used traditionally. And you also need to learn the steps ( which I won't tell you because you need to do your own research 🤡. You need to take intiative in your own learning) As always, please take care and happy cooking while following the guideline.
@@zoloj8510 yes but because I am following the Italian rules, they used olive oil not really to give excess fat or anything but it gives a olive and rich flavor.
@@zoloj8510 oh and based on what I have read, guancaile is a cured pork, so it's not considered under lard but is under bard. Boarding is a term for covering lean meat with slices of pork belly - either smoked, cured or left unadulterated - to protect it from the dry heat of roasting. Lading is a term used to act of threading pieces of fat through a lean piece of meat with a long thick needles. But as you can see, both terms indeed gives flavor and richness but however the lard is mainly used as a animal fat to substitute the oil. So I feel that you still need olive oil ( for some scientific cooking reason if you read food philosophical books). If you feel that you don't need an oil because maybe it's too unhealthy, you can actually skip that. But that would makes a difference in the quality of taste. You can experiment with different mediums of fats or even watch Samin nosrat's theory of one of her 4 elements, fat to help you better understand the core fundamentals of fat.
Tbh, u can make it. It isn't too difficult just that your it takes up alot of space in your fridge. I've been making my own pancetta and guanciale locally because....they are kinda expensive to buy pre-made. Also being stuck at home helps lol
(Not factoring authenticity of ingredients for carbonara) The first 3 chef would have done better if they were to add the pasta water into the pan and removing it from heat. As the water will reduce the heat of the pan to a slightly lower temperature. Hence they wont end up with scramble eggs carbonara. But well done for the last chef. Could have add more pepper imo
People should know that you’re NOT suppose to add cream into carbonara!! This should be emphasised everywhere. If you want to add cream might as well make fettuccine instead.
if maverick had a reference to the timing of when the pasta would be cooked to al dente confirm 5/5 but sadly they threw away the packaging so no reference lol
You don't need to know the timing. You just need to boil the pasta until al dente because timing may not be accurate due to the temperature you boil. So maybe like for every 10 mins, take one staple of pasta and give it a bite or if you are that scientifically good, you can try to cut a pasta and check the inner cross section. If there is a white section, that means your pasta isn't cook.
@@nyandakun ....some pasta cooks in 7mins. Some cooks in 10-12 mins for the same SHAPE. The packaging helps because the manufacturer knows their product well and how long it takes to cook it to the preferred "Al dente". If there isn't one, u can easily overcook it if for example u check if for every 10 mins. I would rather just make my own fresh pasta then since it takes about 15 mins to make and an additional 2 mins to cook
Wait, I thought this was a "on the spot cooking" where they're given a dish to cook on the spot, without searching for recipes. How come Sew's bf gave her tips the day before the shoot? 🤔 Btw Hafeez is so funny as usual 😂
you talked as if his carbonara is eaten by everyone in the office. even if it is basic hygiene, this video is filmed with the purpose to see how they *COOK* carbonara in their own WAYS.