Making Chicken Alfredo Faster Than A Restaurant | But Faster 

+ "it's actually pretty simple" before the instructions

Johnny you're my kinda dude!

😂

Lol to funny

80 in a school zone?

Thanks! glad ya noticed it 😎

What if it wasn’t edited in

ONE MORE UPVOTE

Wow I didnt notice that! So funny 😂

@@sydneyg3022 🙊

Who’s Ulysses

The guy who picks up the food and tries to beat Joshua

THIIISS!

I don’t think Ulysses is a chef but that may make for a funny video🌝

This is genius!

Very Gusteau.

but some people literally cant even if they do care, which is the butt of literally all of josh's content.

I like the strat

Your forgot to tell them fools at Olive Garden to give you two things of extra sauce. That way it's not bone dry and you gotta put some garlic pepper on it.

then you can eat the recipe in jail

@@chickrenroasts5981 Idk seems like a very safe plan I think your getting the wrong idea here man.

@@Lilo_D._Boom oh ok, my bad, now that i think about it too, it's definitely safe 👍

They should call it Diners, Drive-Ins and Dives 😃

@@kassandrafrickland7798 Dumb, Dumber, and Delicious you can forward 20% of the profits that you'll make off this title to my PayPal

The chicken chunks will be often pre-cooked at the start of the day then reheated, as it can make relatively little difference when smothered in sauce ;)

I make this all the time. Sometimes with shrimp instead. Be sure to add onions. And asparagus

Italian cuisine really deserves to be cooked at home, that's how it was designed. the hardest part is taking the first step and just getting involved with your food wanna know how to make the best tomato sauce that goes with so many things? you cut up some onion( half probably), simmer in a pan on medium high for a minute or 2, add chopped or minced garlic (i like about 6-8 cloves, you do you) for 1 minute, add a small can (i think it's like 4oz? you dont have to be exact) tomato paste, and after another minute add one 32 oz can of your choice of tomatoes whether they be whole tomatoes, crushed tomatoes, you name it. throw some italian seasoning mix that usually involves basil, oregano, salt, and pepper and you literally just leave it on a low simmer for an hour if you want, adding water if necessary if you want it to really reduce and build up flavor doing something as simple and cost effective as this gives you a sauce that would make the most plain and boring noodles or proteins you could ever imagine taste good, and it reheats better than that jar crap more than you could ever imagine. and yes it freezes well, a good rule of thumb is don't keep frozen longer than 3 months

I did the same to my fiancé. His mom was a baked chicken seasoned with salt and pepper kinda woman and he LOVED the chicken Alfredo from Olive Garden until he met me and I made him my chicken alfredo now he says it tastes like nothing and I’ve “ruined” his taste buds because he likes more bold and complex flavors now lol.

Sooooo is it a secret or can we find out lol?

Tell her to drop the recipe 😭

Can we get the recipe please😅

Yes edge lord

Couldn’t agree more

@ always putting color in front lol

@ jesus you're pathetic. is this your way to get people NOT to go to this person your plugging's channel? is this guerilla marketing BY tammy??? what is the deal😂

@ so incredibly random

It always confuses me that American homes don't come standard with a kettle. Next you'll tell me they don't sleep on beds or something!

@@TheJoffgraham what!!! they don't have kettles?

@@barrymore87 no kettles for us Americans, if we need hot water we either: microwave, get it from the sink, or just boil it

@@papaaquchala8460 I don't know what to say! you should get a kettle, makes it much easier to make cups of tea

@@barrymore87 That’s maybe why, we rarely drink tea and most just buy their coffee so no kettle.

Same!

ulysses is frickin hilarious

🍄

@@metromusic5725 didn’t ask

@@metromusic5725 where did he?

Made this dish tonight for the first time and was almost unwilling to add nutmeg having not been a fan at all. Absolutely made the dish.

Hey Loren, during this contest he could have cleaned half of his house. Alfredo is just a very fast dish. It wasn't even remotely close. Getting take out for a dish like that is something one should order maybe on the way home, if it was on the route anyways. Otherwise it'll always be slower, taste far worse, and be 5 times more expensive. He even lost time, because he started to boil his water too late! This was a devastating but faster, cheaper and better.

Cooks in kitchens don't clean after. In fact if there's no dishwasher that day you clean as you go. And you should use that at home. Every time you make a slight mess on the stove wipe it off. Every time you go to put something in the sink wash it quickly. It only takes about 30 seconds to wash something when it just got dirty. But if you let it sit, you're talkin 20 minutes to an hour plus. I've been cooking this way for over 10 years, and I never have a single dish to clean at the end of the meal except the one I eat my meal from.

@@yackablejohnson1485 Then you are much better organised than I am. Congrats. I have to admit that I mess up the kitchen quite a bit.

Clean as you go. There is also this thing called, I don’t know if you heard it, a freaking dishwasher.

@@offroadskater Organization is integral in a kitchen if you want to be efficient and clean. If you are serious about cooking/baking, your kitchen should be set up in a way that caters to you and your style of cooking. This sets you up for success!

Much as I agree, I don't think Josh knows what basic, simple, easy to find at the local grocery chain ingredients are.

@@GrizzAxxemann yeah whenever he says "you can find this at your local asian grocer" i roll my eyes. i am lucky enough to live in a city that has an asian market but i know most of the united states population does not, and especially most of the world does not. unfortunately there's not much that can be done about that though, so if you're missing a key ingredient there's a chance you'll likely never be able to make the recipe at home. i don't think josh's world view is actually that small, i just think he'd rather save his breath and deal with the comments than explain every single time that if you can't find x ingredient then you're shit out of luck and this recipe isn't for you. i know he just plays up the food elitist thing for comedy but it does come across as a bit tone deaf a lot of the time

@@m.e.p.7223 I like Chef Jean-Pierre's method: "It's cooking, not rocket surgery. If you don't have an ingredient, don't put it in. You probably won't miss it!"

@@m.e.p.7223 Order online, most people open those videos looking for an idea for todays dinner, but if you just want to make the dish then order online. Ik some regions might not have that kind of luxury but i live in a central-eastern European country and i can find anything online from Mirin through Wagyu, Pomodorini del Piennolo del Vesuvio; you name it, it will be available online somewhere

But Bougie lol

But More Expensive is just his regular episodes actually.

that's technically but better tbh

Indeed

you mean "But Fancier"

He's probably never eaten it. God I miss chelo kebab and gormeh sabzi

exactlyyyyy!!!!

Hope it goes well for you!

@ Let people enjoy things.

@ you’re upset for no reason. Shut your dumbass up respectfully

@ then leave? wyd still here

@ So your implying that white chefs can’t cook, got it.

I love his cookbook. Isn't it just a perfect cookbook, with pretty much everything you might need to know?

check out Food Wishes if you want recipes that actually work

This recipe is pretty close to foolproof though, just keep the sauce on medium to avoid scorching

@ your name is literally Justine Waters💀💀💀... And just because a chef is white doesn't mean they don't know how cook something.

Keep trying! The more comfortable you get in the kitchen the better your food gets. You can do it! 😊

Boba seems a bit difficult. You can do this one. We know you can smash it!

Nah dude he can’t die over some pasta lol

😂😂😂

Josh only used cream, butter and cheese.

@@freakcan Yes - for this recipe - but how does he stock his whole pantry - so any dish can be achieved on a whim????

@@kiriaioulia because he has made millions of dollars from his youtube channel so he can afford to always have his pantry stocked

@@Goblinoid-o I don't think I could ever stock my pantry to his levels, but I'd still like to know how a chef would stock their pantry so I can learn from them.

@@kiriaioulia it really just comes down to cooking often and having an organized kitchen. if you cook often enough there's a good chance you'll have most if not all of the necessary ingredients on hand, and having a good organization system means you'll be able to find things immediately and see when something is running low or out. it's not something everyone can do, if you have a tiny, closed-off kitchen with little to no cupboard or counter space it's almost impossible without doing an entire remodel. there's no way the average person could actually make any of these recipes faster than a restaurant, the only reason josh can is bc he's been doing this professionally for years (and also doesn't count shopping, prep, and cleanup time in the total time taken)

Hey! Have you seen the wraps made from egg? There’s also cheese wraps but you probably can’t grill that one

That's pretty common for a lot of restaurants. They pre cook the pasta and cool it down with cold water, then drizzle a little oil over it to prevent from sticking.

@@marioanderson9068 Yeah, it was just surprising is all. I always assumed it was made fresh to order. Silly me. Thanks!

@@thegodofpez one could only wish lol.

olive garden aint got no michelin star cooks man lol.... whatchu thinking it was gunna be some fancy ass restaurant?

@@waynewillyreacts6983 You might have the worst grammar I’ve seen in 2022. Your text messages must be an absolute nightmare. Dear RU-vid, THANK YOU FOR THE BLOCK OPTION! 🙏

Mine too and I add a good splash of pasta water and cook on low. After my family takes their portion I add a splash more of pasta water to what’s left in the pan and it re-emulsifies pretty good but it’s definitely not the most stable sauce. Ugly but yummy.

Nothing was really prepared on Josh’s part. Although that’s the point of the series, minus him being an experience chef so likely has access to meow ingredients and better organization/tools than the average person

Who's the gross guy driving

Your mother

@@Alphawolvess meow ingredients?

Sourced by cats, for cats.

Well, here's MY secret: I always watch culinary youtubers while eating.

I love chicken alfredo

@ NOT YOU AGAIN DUDE GO AWAY

@ oh puh-LEASE I watch all Josh’s videos… you just happen to be on EVERY SINGLE ONE I want to watch

What an awesome super power

@@cdr3986 just buy the materials when you buy your groceries? you will probably already have these food items they can all be used for many other dishes

I could make chicken alfredo in like 5 minutes. Screaming hot pan cooks chicken cubes very quickly, along with a constant boiling water pot with parboiled pasta, meal comes together very quick.

@@cdr3986... There's... Nothing to get. You're talking, what, an extra 30 seconds to walk down an extra aisle, assuming you didn't need to be in that aisle to begin with? Let's be generous and say a minute and a half, for some reason. That's the difference between having something home made and delicious, and ordering takeout? Because takeout is obviously not cheaper, so... If you saved $3 for that minute and a half, you'd have to be earning $120 an hour to break even. For crappier food. Hm...

@@cdr3986 so the people who don't cook normally don't go to the store at all or what? It's not costing you any extra time. I'd get it if you needed a special ingredient that wasn't available everywhere, so accounting time for finding it might be of use. But pasta, chicken, cream? No extra time for that. Pick it up next time you buy toilet paper, sounds like you go through lots of it

Make your wife something good, be a man!

him driving :10mph driving at a 40 mile speed limit Also him: How do I beat Josh?

@@Lilo_D._Boom When he said that he was going 20-30mph

@@Lilo_D._Boom And where did you see 40mph anywhere? Did I miss something if so timestamp please.

6.45 mil

@ is cooking is not overated what are you talking about also the body color doesn't matter "the whitest man" wtf is wrong with you racist

Thats what happens when many many different cultures move into one country

The one good thing about this country

We absolutely have Alfredo in Australia!!!

In Australia i used to make Alfredo.. Of course not josh quality but it was good

How could the quality possibly be any lower, it’s legit 4 basic ingredients

Yorokobe shounen?

This was not a ton of work... He prepped and cooked some chicken thighs not even turning them over once. Then he heated some heavy cream on the stove, grated some cheese to create the sauce. Then he just boiled the pasta. This is one of the easiest meals to cook starting out.

if ur going to a resturant that makes fresh pasta, u r paying like $30+ for a speghetti dinner. You might get some prebought "fresh pasta" that is refrigerator stable for a week. No shot a resturaunt is paying someone $12+ an hour to make a couple pounds of pasta when they can buy 20 pounds of store bought dried pasta for $15. Almost all high end italian resturaunts in america dont make their own pasta from scratch in house.

work in a good restaurant and you should get there ;)

It's the opposite actually. Salt water has a lower boiling point.

the amount of salt that ur adding wouldn't really affect it that much, but technically, because salt raises the boiling point of the water, it will make the water hotter but prob wouldn't affect the boiling time

In order for it to have any actual difference you'd need huge amounts of salt ffs.

@@cdr3986 Well I looked it up, and salt water heats up faster than regular water, but salt water does have a higher boiling point. Even with the higher boiling point, salt water does technically boil faster than fresh water due to the significantly lower specific heat capacity. Ultimately, as others said, the difference is negligible. Maybe you should take your own advice and do some research next time before commenting how others are wrong.

Wow, the hate on here, there's enough salt to stop the water boiling all together

You just made me realize it’s basically mac and cheese but with different cheese & pasta.

Also, jarred alfredo sauce *didn't exist* before the 1990s. They had to figure out some weird science to make it even possible. I don't want to eat weird science.

@@StephenCameron Back in the 1890s they tried lots of weird science (and deadly cost cutting measures) when learning how to preserve things. Borax and formaldehyde in milk - at one point even tried adding cow brains to make it look like cream on top. Federal safety regulations didn't come about until 1906. Dairy farmers tried thinning milk with water, leading people to find worms or manure in their bottles. Thinning the milk with water made it a gross grey color, so they tried all sorts of things like plaster, dyes and chalk dust to make it white again. Children would often just die from severe nausea and diarrhea due to a steady supply of filthy milk. Later on a German chemist learned heating up the milk would kill off harmful bacteria, but American doctors resisted the idea until the 1930s. It would later be called pasteurization, after the chemist Louis Pasteur. American public were misinformed by the American Pediatric Society erroneously warning that feeding babies heated milk could lead them to develop scurvy, encouraging the dairy industry to deal with milk’s bacterial problems simply by dumping formaldehyde into the milk. Chemical companies came up with new formaldehyde mixtures with innocuous names such as Iceline or Preservaline. This was changed by Harvey Washington Wiley, chief chemist at the federal Department of Agriculture, and John Newell Hurty, Indiana’s chief public health officer who was determined to reduce disease rates. In 1906 the FDA was created after a decades long struggle to get the government involved to regulate these deadly problems. There's not much of a point to this other than there's a looong history of weird science going into food, but the late 1800s/early 1900s were a terrifying time to be a consumer. Today you *probably* won't develop a bacterial infection from consuming a deadly product and lose all your hydration from emptying your bowels repeatedly until you die. Edit: Seems jarred alfredo sauce shares qualities with dog food. If you have ever cooked something with a fair amount of mushrooms or grated cheese, foods which are high in putrescine and cadaverine, then allowed it to cool in the fridge, you will smell that same sort of dog food smell. Food scientists discovered that they can make a strong smelling sauce, which will attract a dog to eat some meat, with some plant based protein and vitamins and minerals, if they make the sauce smell strongly of putrescine or cadaverine. Sooo doesn't really answer the question of *how* they made jar alfredo sauce, but does answer the question of *why* it smells like dog food.

french tacos, you say? is it like in a crêpe instead of tortilla

may I present you: risotto, gnocchi gorgonzola, spaghetti al pomodoro, polenta ai funghi, garlic-ginger ricenoodles, minestrone, spinach lasagne, daal, mushroom-carrot-leek-pie, beyondmeat burgers, birchermuesli, couscous, falafel, i could go on forever. i don‘t know why people always assume that vegetarian is difficult or that there are not a lot of recipes - i wish josh would show more vegetarian dishes.

He did Shakshuka as part of an affordable and healthy meals video a while back. Would be cool to see a dedicated video though.

Haha no, I definitely agree with you. I was just hoping that by me saying something like that Mr.Joshua would see my comment and maybe try it out.

I’ve seen some places do a green shakshuka, so it would be really cool to see his versions of both a red and green.

Yeah this is bs. There must be a good place at 5-10min

@@kalmeq5737 You think everyone lives in an overcrowded city? America is very spread out man. We got shit tons of land.

I like in a town of 60K and the closest restaurant is still a 15 min drive 🤷‍♀️

He always goes to the Galleria area. Maggiano's isn't great for the price, honestly.

@@xShadowChrisx it's Houston, bro. You got any kind of cuisine available 24/7, 5 mins away.