Italian Chef Reacts To German Bolognese: It Was Perfect Until This Happened!
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- Äas pĆidĂĄn 7. 05. 2024
- Watch as an Italian chef reacts to German Bolognese in this hilarious video! See what went wrong and how to fix it for an authentic Italian taste.
đŻ Follow this link to watch an authentic Bolognese sauce video: âą How to Make AUTHENTIC ...
#bolognese #reaction #vincenzosplate
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đŹ #VincenzosPlate is a CZcams channel with a focus on cooking, determined to teach the world, one video recipe at a time that you donât 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!). - ZĂĄbava
Nelson is one of the better "tv" - chefs here in germany and i really like his calm non-arrogant attitude. he knows what he doin
Scheinbar nicht, wenn er den Wein in die Sauce gibt statt damit abzulöschenâŠ..
@@hansgerd8069 Ich habs nachgekocht und es schmeckt :) Also wĂŒsste nicht was man hier kritisieren will.
Except that the salt is for the meat, the white wine is for deglazing the pan, and butter???? WTF
But other than that he was very good.
@@TheAltair236 es geht ja bei dem vincenzo anscheinend nur darum, wie es traditionell gemacht wird bzw. "richtig" und nicht so, wie es schmeckt. geschmack ist ja individuell und ich finde, wenn es dir schmeckt, dann hast du es perfekt gemacht. was bringt einem traditionelles essen, wenns einem persönlich nicht schmeckt
German here. The automated subtitles showed the words "Cemetery" or "Graveyard" for "Suffrito" because it sounds similar to the German word "Friedhof" which means... Cemetery/Graveyard :D
Thanks for clearing that upđ
Friedhof klingt komplett anders, mach bitte einen Hörtest !!!
@@dreambox. well, the automated subtitles are known to be half deaf, but especially with foreign languages they are absolutely helpless
âzu Friedho(f) â@@dreambox.
@@trignals Soffritto klingt nie wie Friedhof
A German here. Nelson is a very famous cook in Germany, he wrote books, was a coach in German master chef, has his own TV shows... and I dont know exactly, but he is a michelin star chef too.
Yes, he has a Michelin-Star for his restaurant "Schote" in Essen.
Really strange how he uses the wine here. It's not something you would do in classical French cuisine either.
No chef has a star, only the restaurant can have
He literally butchered this lovely dishđ
And??? In spite of all that, he still did it wrong.
Nelson MĂŒller is a well known cook in Germany and i really respect him. He cares about the food and the traditions behind the recipes heâs cooking. I would love to see a colab between you and him!
Which of his other recipes would you advice me to check out!?
@@vincenzosplate "SpÀtzle" What Big Bang!
@@vincenzosplate This was the right question. In other CZcams videos you can see, how he gives McDondalds or Burger King burgers a better shape and serve it as an original. This is the format he is known for in public. Not to mention his Pizza dough -> Terrible, disgusting....
Gordon Ramsay is also very well known, even more, and makes terrible carbonara.
If he'd care about traditions he'd at least have looked at the traditional bolognese recipe, which is available online for everybody to see. It says specifically TO NOT USE HERBS.
And putting wine in the sauce like it's some kind of spice is also taught in no cuisine in the world.
To quote Chef Jean Pierre: "Butter makes everything butter." đ
Better!? đ
@@vincenzosplate Traditional bolognese chefs from bologna will use some butter when tossing the bolognese together with the pasta at the end.
I think when I had to choose between butter and olive oil, I would take butter.
@@vincenzosplate In my experience, adding butter adds not only a nice shine at the end, but compliments the flavor end result.
Yessssss!
This time Vincenzo don't get upset or is suffering. đ
He's relaxed and in good mood.
Nelson MĂŒller did a great job.
Nelson is very creative and always puts his own spin on things. It might not be always the 100% traditional recipe, but it always comes out nice!
Nelson is very famous in Germany. He is a lovable person like yourself Vincenzo. I can very well imagine you two cooking together đ. Buona fortuna!
Maybe one day! Thank you for the kind words and support my friend â€ïž
What a nice comment. Nelson is really loveable and Vincenco as well !!
PLEASE DONT!!!
@@carlkontermann5637 WHY THO?
@@skuadak2 exactly
I absolutely agree. The wine is used for the meat and to dissolve any roasted substances. This also makes it easier to reduce the wine.
I add the wine after sautéing the tomato paste.
Neson MĂŒller is a famous Chef here in Germany!
Thx for the Video!
My pleasure! If you want me to react to more of his videos please let me know đ
Depends on how you want to use the wine if you just want the accidity to balance the flavours it really doesn't matter that much if you use it when you fried the meat or when you added the sauce.
@@carpediem5232 I think you're completely wrong on that, you add wine or water to deglaze the pan, the idea of adding wine is for that extra flavour but you need to evaporate it significantly, otherwise the whole dish will taste like wine. As for accidity, if you feel you need to crank it up you can always use lemon. I actually did ragu both ways, and I tasted the wine in every bite when done as shown in this video. I'd hardly recommend that.
@synectic37 the recipe calls for 100ml of wine, and he says to let it "cook well".
If you add half a bottle or more, you have to let it reduce significantly. 100 ml of wine won't make the entire sauce taste of wine and if you let it cook for half an hour more or so, the alcohol will have evaporated also pretty much completely.
To claim that this would ruin the sauce or anything like that seems far-fetched to me.
@@carpediem5232 the problem with adding wine later on is that it evaporates with the same speed as water, probably 100ml will not give you any significant after taste but it's still better to do this prior adding any passata or water to the mixture, he's an experienced cook so he can balance it, but for a newbie that kind of cooking tutorial seems a bit off to me
Nelson is a Michelin-Star chef and does a lot of cooking shows on TV. He is a pretty good musician as well.
Have you ever tried any of his recipes!?đ
@@vincenzosplateI did a few times Sir. He is the real thing and not a CZcamsr
@@vincenzosplate Yes, and it was really good. But, why going on CZcams. He also had to close another restaurant. Opened another one as a patron. He was very successful in German TV, but not anymore... I think he needs money...
Nelson MĂŒller is a very popular german tv-chef, He is until today in many tv-shows. He starts his tv-carreer in the popular german cookshow KĂŒchenschlacht, which he was a juror. Then he was juror in the german version of the Taste. He has also his own restaurant. i like him a lot, he is a great guy and a good chef. I think, you will like him, if you contact him. He cares about food. I am very happy that you liked his cooking generally.
German? Germans are an ethnic group of European origin. He's obviously from Africa.
My grandmother was from the Bologna area (she died in 1984). I don't remember her using garlic or oregano. She used beef from her soup stock from what I can remember and not ground meat. She made her own pasta. It was on the thin side and just over a 1/4 inch wide.
Thank you for sharing how your grandma used to make her ragu! Nonna's recipes are always the best â€
@@vincenzosplate Thanks! You have a great channel! I enjoy watching your videos.
@@vincenzosplate Vincenzo, My nonna mentioned they ate a lot of squash. She used pumpkin and butternut squash in her raviolis. In her cappelletti (had to be small) she used graded bread and Parmigiano Reggiano which we ate in broth (that she made everyday) with Parmigiano Reggiano. My grandpa was from near Parma CastellâArquato and a forester / hunter. Very meat oriented.
Nelson is a legend. He makes some of the best SpÀtzle
And he is a great musician, too
That probably explains why he added butter at the end just like he adds butter to SpÀtzle :)
Glad to hear that you think highly of him! đ
@@vincenzosplatecheck out @maxxpane, he takes Italian food very seriously. Pretty sure he learned from your videos too, judging by the way he makes Carbonara. Also, "Kochen im Tal" is a bit more extensive and likely even more interesting
@@vincenzosplate en.wikipedia.org/wiki/Nelson_MĂŒller
Never heard of Nelson before watching this video but from what I've seen, I like his calm manner and his cooking style a lot! Gonna look up his recipes.
Dear Vincenzo, I' m so happy to see my favourite Chefs together in one Video. You and Nelson, are wonderful chefs and in all what you are creating, you see the effort and love for what you are doing. I will never ever get your skills but I learn a lot from your Videos and so I hope my food got a better and healthier qualityđ
I like both , Vincenzo and Nelson. Learned a lot from Vincenzo and I am happy when I can watch Nelson in a TV cooking Show.
This message makes me so happy! Thank you for the love and support my friend! Which of my recipes have you liked the most till now!? đ
Hello Vincenzo, there is No receipe on your Channel, that i don't likeđ For me I think, the more simple ones Like Spaghetti Aglio Olio..†Simple doesn't mean negative things to me.. I Just need time, a few ingriedents and patienceđ So i have a Chance to cook good Italian Cuisine, with my simple skills đ
Caro Vincenzo, questo Ăš un famoso chef tedesco che appare spesso in alcuni programmi di cucina in televisione qui in Germania, dove fa anche qualche programma tutto suo. Da non molto ha aperto anche un suo canale su CZcams, ma Ăš da molti anni che si vede in televisione. Ă praticamente uno chef di televisione, ed ha anche un suo ristorante. đ Si tratta in effetti, come vediamo dai vari passaggi, che Ăš un cuoco che Ăš andato a scuola, ha imparato il suo mestiere da cuoco, non si Ăš per cosĂŹ dire âimprovvisatoâ cuoco. Poi ovviamente ogni cuoco professionista ha un poâ il suo stile personale, mette diciamo cosĂŹ il suo tocco personale alle varie cose. Quello che poi alla fine fa anche la differenza, nel mangiare un determinato piatto in vari ristoranti.
Le persone invece che si improvvisano âcuochiâ, i dilettanti, provano a fare qualcosa, si mettono a guardare un video o a leggere una ricetta e cercano di seguire quello che vedono o quello che leggono.
This guy is great! Thanks for posting the reaction.
My pleasure! If you want ne to react to more of his videos let me know đ
Please react to his carbonara
Please react to his carbonara video.
Nelson MĂŒller is a famous TV cook in Germany and is well appreciated for his care for the ingredients of our foods.
Nice reaction. Thanks for sharing.
It's always a good thing to think about what we do and how we do it. Vincenzo and Nelson make me eat better, thank you very much for that.
I think every German loves the Italian cuisine. We have so many Italians in Germany with very, very old traditional family restaurants. The official Pizza world champion of 2021 even lives in Germany and got his restaurant there. In Germany you have so many cooking styles, which some people might understimate. Traditional German local cuisines (very variable from German state to state), Eastern European, French, Dutch, South-German / Austrian / Hungarian... and also Italian. From German Beef Rouladen over German-French Flammkuchen and German style Roastbeef to Italian RagĂč - there is a reason why Germany got the 4th most Michelin restaurants in the world (after France, Japan and Italy). It's just a very centrally located country for cooking.
Iâm sure itâs really good and definitely enjoyed watching him. Still anticipating your cookbook!
Thrilled to hear that you are excited about my cookbook! Stay tuned, it will be ready within this year đšâđł
No One Can Makes Italian Dishes Like Italians Them Seleves â€â@@vincenzosplate
Southern German cook here. Vincenzo i really like your Videos and now you also react to german cooks greatđâ€. We do have a lot of really good german cooks and i would love to see you react to more of them. Im going to make a Tour through italy soon and i cant wait to eat all of the delicous italian foodâ€
When Vincenzo is learning something from your video on an Italian dish he wants to try himself, you know you did something right. đ
I'm kind of a bolognese nazi, but i admit all the stuff Nelson was doing was based on some nice ideas. Normally wine is used to deglaze, but he used the veggies, which is actually a brilliant idea. You said its acidic in cause of the wine being added too late. But from a chemistry pov acidity doesn't goes away just because you add it to the meat. It will not evaporize in a different way or something. So i doubt it was more sour or something. And he is right with the milk. You cook milk for 4 hours? What is left? Is it really that much different to butter? Nice idea, i have to admit.
And what i like even more: Nothing of it was done to make some shortcuts or so. So i think i can respect this recipe.
It might be about what it does to the meat. Both in terms of the meat absorbing the taste of the wine and in terms of the wine changing the consistency of the meat at a very specific step. After all, what you do is that you fry the meat at high temperatures and then dowse it with the wine.
But those are just some thoughts I had on this, am not a pro chef or anything like that.
Guy from Emilia Romagna here. You add the milk at the end, you don't cook it for 4 hours. Also normal amount of time to cook ragĂč alla bolognese is 2 hours, and you wanna keep adding vegetable broth/water to it, not milk. Another thing is there are many traditional ways to do it, but mostly all keep the same in the same order.
@@dinoskiLoL Why shouldn't you add milk earlier? Nothing will happen to the milk. It will neither coagulate nor anything else and will dissolve into the sauce perfectly. For sure better then water or a boullion cube(bleh).
@@kln1 you add the milk at the end in case you like your ragĂč lighter, to "smorzare"... no point at all in adding it while it's cooking and ruining the flavour. Also, pepper and salt also go at the end.
@@dinoskiLoL As i said: There is nothing to ruin with milk. You can substitute your water with milk and it will change almost nothing, beside 3.8g extra fat. We are talking about 100ml water/broth here. So don't get dramatic.
The reason to add milk earlier is because it has the benefit of giving the sauce a more silky mouthfeel then water.
Wow! I am very happy you reacted to a full german cooking video. Yes Nelson MĂŒller is a famous chef here and also a Singer.
Like many famous chefs here he does add some of his touches like the tumeric, I guess he wanted the pasta to be more yellow đ.
But overall he knows his craft and didn't destroy the dish. He followed traditional techniques and made it with much passion. He didn't become a cook from nothing which he showed in the video. So I am very happy that a german chef was able to impress you this much!
Very nice Chef, Namibia?
@@skibidi.G No hes from Ghana, and yes he is a great chef, even has or had not sure, a michelin star.
Guys the problem with putting alcohol in a sauce is that it will mix with water to form an azeotrope, meaning it will evaporate at the same speed of water in the mixture (mostly due to hydrogen bond). Basically you will have a percentage of alcohol in your end dish which is quite disgusting. If you put wine on the meat or on the soffritto it will release its aroma, add acidity (wine is pretty acidic and has low to zero volatile acids) and the alcohol will practically completely evaporate. That's why you shouldn't put wine in something watery like tomato sauce.
Thanks for clarifying. How about chinese wok cuisine where chinese cooking wine is often added to sauces? Does the high heat of the wok and the lower amount of overall liquid make the alcohol evaporate nontheless?
@@HyeonsikLi That might be the case, or maybe in that particular sauce a slight alcohol taste is desirable. In italian cuisine this kind of taste is considered bad as far as I know. At least I don't know any dish in which there is this kind of aftertaste.
depends on what wine I use maybe if its a low alcohol wine it's not that big of a deal if you add it to that tomato sauce
It might be the case that you like the alcoholic aftertaste (this guy used like 100 ml for 8 servings, not a big deal). But if you like that heavy kick wine gives a dish, you want most of it to evaporate
@@tschabow5608 I thin Ethan chebklowski made a video about the science behind it if I remember it right the alcohol never evaporates completely which makes sense because in physics there is so substance can have 100% it will always have impurities that can't be eliminated completely. technical not possible. thats why Isopropanol never says 100 % on the packaging. it's alway 99. something.
but I meant if you use a dessert wine or in Germany we have new wine Which basically tastes like grape juice so evem ok the raw state U can't tell tha there is alcohol in there
Nelson, a nice and funny guy, a passion for food and also traditonal kitchen (i like the swabian stuff). I cooked his "SpÀtzle" recipe! Amazing!
Nelson got his Michelin Star 13yrs ago. HE tends to know what he is doing
Only the restaurant received the star! Not him!
@@muskulor Then Gordon Ramsay has 0 stars according to your logic
@@muskulor not sure that is the case - it is the combo of both. If the chef leaves a starred restaurant it is currently the case that one star is lost immediately, and has to be re-earned
@@muskulor yes the restaurants keep the michelin stars, but the cooks earn them
Greetings from Germany! Youre my favourite cooking channel on CZcams, my Pasta and Pizza have improved worlds because of your content! Cheers!
Edit: you need to try adding butter to your pasta, thats very common in Germany and while I don't do it when making classical italian pasta I would occasionally do it when making a more german pasta-sauce, it really adds lots of flavour!
i love watching nelson. please more. he is such a nice and skilled chef
loved seeing the reaction video here
Aw I'm so happy to hear that you enjoyed this reaction video! Who do you want me to react to next? đđšâđł
never thought you would watch a german cooking video ^^
i would really like to see you react to the Pizza Neapolitana video from Teichners Pizza Palace, i dont know how close to the original it really is, but the way to do pizza from scratch changed how i eat my pizza đ€ no more frozen pizza anymore
Hey, nice Channel Vincenzo ! Really cool Video. I found you because if the german cook Nelson in the Video. Nor you have a new follower, i start to cook your meals now =) . best regardes from germany
He uses the oil to cook at high temperature to gain all the flavor in the pan. And also Cook the meat seperat, to Not lose heat in the Pan.
Because he is a real cook!
I've been making Bolognese sauce a few times and I'm still trying to work out what I did right when I made a certain batch that came out nicer than other batches. I am sure I used huge onions when making it. Using really fatty minced beef makes a big difference. It seems to be something like 50% onion, 25% carrot, 25% celery. I think Marcella Hazan says 60%/20%/20%. đ€
To end up with 2 liters of sauce (that makes 4 huge meals around 1400 cals each, or 8 smaller meals around 700 cals each) here's the amounts:
10 Tablespoons Olive Oil (150ml)
880g Chopped Red Onion
425g Chopped Carrot
425g Chopped Celery
900g Mince Beef 23% Fat
625ml Passata
2.5 Teaspoons Black Pepper
500ml Whole Milk
3 Heaped Teaspoons Beef Gravy Granules
I know I fried the veg in 6 tbsp olive oil and the meat in the other 4 tbsp olive oil on the nice batch. After that I made the mistake of frying the veg in all 10 tbsp olive oil and not frying the beef with any olive oil, which was the mistake I think I made and it just didn't come out the same.
At least 5 hours cooking time!
If this is split into 4 huge meals I use 125g dry pasta. For 8 smaller meals, 63g pasta per meal.
Nicest meal ever. Food of the gods!
Thank you for sharing your recipe! You do sound like you've mastered the art of the Bolognese đšâđłđ
I like both variants of bolognese, with and without soffritto. My dad taught me to make Bolognese with mixed minced meat, red wine, garlic, red onion, mixture of herbs, salt, black pepper, a bit of broth. He started with the meat garlic and onion ( mix some herbs with the meat ), then put it to the side, and start combine tomato (tin) with herbs / red wine /salt and pepper. Boil it, let it cool down a bit, then put the cooked onion/garlic/ meat in it and the broth / tomato paste, last boil it again. Then it was ready to eat. realy good :) He told me a italian cook told him how to make it.
i know many people have written that Nelson MĂŒller is quite famous, but more than that he is a Michelin Star Chef (Just thought i should leave this tidbit of information here)
Nelson is a good guy and so is Vincenzo. Letâs enjoy Italian cuisine together
I actually make my fresh "german pasta" from 1 part egg, 1 part 'Type 550' (the closest german equivalent to Tipo 0) wheat flour and 1 part coarse durum wheat flour (HartweizengrieĂ/semolina). I do weigh the egg first to the exact gramm in a mixing bowl and then add both flours. Combining with a spoon until sticky and then strong kneading for five to 8 minutes. I can feel it, when the dough is ready. Usually i add a little more 'Type 550' during the kneading and after flattening it with the pasta machine, right before rolling up and cutting it into tagliatelle / tagliolini.
It's a good baseline recipe with consistent results. Once i substituted a tiny amount (e.g. a teaspoon) of the wheat flour with dried and pulverized mushrooms.
I love how passionate you are about making your recipes from scratch! đ Stay tuned, more delicious recipes are coming đšâđł
Nelson is a 1 Star Michelin Cook. 1 Michelin-Stern (2011). But I also put the wine with the meat when I cook a Bolognese. Love Italian food. Am German as well !! And I also put a tiny bit of butter into the noodels. Just Empowers the taste of the noodles by 10. What I learned today is also to use Pork meat. I only use beef. Will try it !!
Thanks for sharing how you prefer to cook your Bolognese! It sounds delicious đ
@@vincenzosplate Vincenzo, you are a cool and lovely guy. One of my best friends from school is also called Vincenzo.
Butter can really add an extra flavor. We often use it in Germany. For my RagĂč alla bolognaise I use clarified butter instead of virgin olive oil to cook the meat and the soffritto.
in Germany, Butter is our Extra Vergine Olive Oil ;o) We dont have Olive Plants here
Everything tastes better with Butter ;o)
*Vincenzo, read it with a little bit of ironic ;o)
Thank you for sharing how you like to make your ragu! đšâđłđ„
@@oliverhochholzer6056 Exactly!
@@vincenzosplate Also an option is to add cinnamon, dark chocolat and red whine to the RagĂș. That gives it a special flavor too. Good for Christmas.
He is the owner of the restaurant "Schote" since 2009 and got 2011 a Michelin Star and still has it, I think.
Nelson is a pretty famous and beloved chef. He ofen appers in TV-poductions, has his own cooking YT channel and works with public broadcast on YT for cooking education. He has a restaurant with one michel star and a small brasserie with take away, mixed with a high quality food shop. On his YT channel he cooks some italien rezepies, like ceasers salad (just kidding), like a risotto with pesto and tomatos.
Thank you for providing this background information about this chef! Have you tried any of his recipes!? đ
@@vincenzosplate Not the full recipe, i took some inspiration, but i actually cooked two of your recipes, the spaghetti carbonara and the four cheese penne and booth were not bad. Not bad is by the way a compliment in germany. Nelson had, like my brother gone thrue a german cooking job trainig for about three and a half year, wicht is mostly based on german and french cuisine, so the wine and the butter came from that.
What I would like from you, Vincenzo, is that you cook the recipe the same way as the chef in the video. Maybe he's got a point in doing it that way. Maybe it really tastes better. You certainly have friends who are willing to blind test, in this case, Nelson's dish prepared by you and your dish -- and then evaluate both.
Great video once again! Speaking of bolognese, did you ever get around to try my suggestion of making a pizza with leftover bolognese?
Greetings from germany!
I can't believe that you react to our good old Nelson! We germans with italian tastes really do it a lil bit different but we respect the origins.
He is a chef in Germany and He is Guide Michelin Cook đ like Gordon Ramsay đ€Ł
I made a lasagne last week [U seen pix of my lasagne before, Vinnie, and replied approvingly] that looked like a classic, but tasted like a ground beef taco in a flour tortilla with all the trimmings. I knew this because it tasted better with a dab of guac than on its own - as I planned. Bon apetit.
Hi Vincenzo I like this chef. Heâs very nice. I definitely agree with you on following the traditional Italian bolognese recipe from bologna!
Thank you for agreeing with me mate! đ
@@vincenzosplate your welcome!
As a German, I have to say that Germany is a developing country when it comes to real Bolognese.
The reason is really quite simple. There are a lot of Italians living here in Germany and they have brought Italian cuisine to us with their restaurants. Unfortunately, many chefs have made a secret out of the real Bolognese recipe. Almost all chefs who have recreated it, based on taste, have also created their own recipe. Unfortunately, the recipes were very far from the original.
The secret of real Bolognese, in addition to the ingredients, is the long cooking time of 4 to 5 hours. It is this long cooking time that makes the taste really round and full-bodied. Most chefs completely underestimate this. Every eater knows from experience that a good stew tastes much better and more rounded on the second day. It is similar with Bolognese.
I would therefore like to apologize to all Italians who are rightly proud of their national dish. There is only one real Bolognese recipe. The one from the State Archives in Rome.
I don't know if Vincento can really judge that. I saw his Limoncello Tiramisu video. In it, he tried to whip egg whites into a foam using greasy whisks. It didn't work and the egg whites didn't set. Afterwards, he claimed that it had to be "exactly like that". The tiramisu wasn't creamy, but mushy. He wouldn't have even passed his journeyman's exam with that.
Nelson MĂŒller is a good cook and I think he's doing some of the stuff to make it easier for the viewer, to get people to try it for themselves.
But from my experience, and I learned that from the Italian Nonna that lived across the floor from me about ten years ago, the most important step to get a creamy sauce is to stir in milk very slowly, one sip every few minutes.
The problem with adding the meat to the sofrito is that you can't have the maillard reaction to the meat which adds la lot of flavor. If you increase the temperature to get the maillard reaction you burn the sofrito. So best fry the meat seperately and add it to the sofrito.
Well said! đ
I went to Bologna to a famos ragu restaurant and spoke to an elderly female cook. She confirmed that contrary to what many people believe, there is NO olive oil in ragu. Her name was Anna Maria and she was very derermined.
Absolutely correct. Olive trees don't grow in the Bologna area, so no olive oil in any traditional dish
Vincenzo... I will tell you a little secret about the action of wine on this dish... It's not necessary to use wine you can use vodka instead.. remember the Penne Alla Vodka??... All of the ingredients in this dish have a level of Umami (natural MSG) that can be amplified by the use of alcohol//you need very little vodka to create that action..... And here's the thing.. you put the alcohol in as soon as you can and while that Ragu is cooking for perhaps 4 hours the alcohol is definitely cooked out//but the magic transformation means UMAMI BOOSTER!!!
You sound like a professional my friend! I love your passion for food! That's the secret ingredient to delicious recipes đ
He is actually kinda famous in Germany and German TV.
And he really is one of the "not totally over the top" chefs, like that Flash Gordon...
His Maultaschen (some sort of a huge german ravioli) are absolutely awesome!
edit: funny that I had to watch that video on your channel, and not on domestic TV or whatsoever ;-)
I saw him once t a food exhibition in Berlin and he made Beef Tartar and I could try it. Guess that was one of the most amazing thingss Ive tasted
Nelson has 1 Star Michelin and is a very famous Chef. He has TV Shows and I think a couple Restaurants.
Great Video @Vincenzo`s Plate :)
Give it a try Vincenzo, the butter in the end makes the pasta rich and full of flavour đ, also the combination of 3 types of fresh vegetables and 3 different good quality meat types makes it so good in terms of smell, also juicy. It really gives a despicable end result (yes the wine on the pelte is different than yours to tie the tow different peltes). You can also find this recipe with fresh tomato instead of standardized ones. đ
Bonne appetite Chief! đ§
Hello Vincenzo this guy is a very Good Cook i think by now he got 2 Stars but anyway he is really humble
Modesty is a virtue! đ
Shoutouts from Aachen I'm currently eating Fusili Bolognese with Pecorino Romano hehe
Buon apetito! How did they turn out? đ
@@vincenzosplate thank you very much Vincenzo đđ» of course I used your recipe, so it turned out delizioso đ„ł
Si, you can NOT critizise this guy.
It is NELSON MĂLLER,
not just any hobby cook.
HE IS A PROFESSIONAL.
MORE THAN YOU!!!
Sorry, to say!
I'm the family cook and whenever I don't know what to cook and don't want to hear the "Schnitzel" "Pizza" calls from the kids, I turn to Nelson. He offers a lot of very practical, tasty and often classic recipes.
I like him! That guy seems so smooth.
Have you checked more of his recipes? đ
Butter may not be traditional, but it makes tomato sauces taste just a little bit better. I find myself sneaking a big chunk of butter into many simple quick sauces in particular.
Thanks for sharing your secret ingredient! I myself am a fan of the evoo, but I would give a try to the butter if I was feeling adventurous đ
â@@vincenzosplateCiao Vincenzo! A Bologna in generale si usava il burro per il ragĂč bolognese. L'olio di oliva, soprattutto quello extra vergine, era fino agli anni 70 poco usato, quasi impossibile da trovare nei negozi alimentari. L'olio di oliva Ăš sicuramente piĂč salutare, ma il sapore del burro si sposa molto meglio col ragĂč alla bolognese.
Which is not entirely true.
We, Iâm from this area of Italy, use butter in ragĂč (nowadays a bit at the end of the cooking, to smoothen the texture) way more often than milk.
Of course no garlic and oreganoâŠđ
He may not have made it like a true Italian, but I enjoyed listening to him speak in my mother tongue.
Hello you great one, Vincenzo ⊠first, learnt a lot from u and still learning and I enjoy ur videos and the reaction videos are such cool ones, u are respectful and kind but on the other hand u stand ur ground and I trust you.
I Afro. Germany and like Nelson a lot but the best Bolognese sauce is and was made by Italian chefs, cooking ones, nonnas and others in my opinionâŠ. LoveAndHappiness cheers from Germany
Hey there my dear friend! Thank you so much for your support and for following along! đ
He is a German Michelin Star chef. So he must be a machine in the kitchen.
Thank you so much Vincenzo đ„° sry for my Bad english, but this react is so true, nice, beateful, autentic and i love your voice so much đbest reagards from germany and from a lot still follower .... please " Komme bitte mal nach Deutschland! Ich wĂŒnsche dir weiterhin viel Erfolg! " Du bist die beste "italien Pate Stimme" mit dem besten Food Content was italy Speisen bestrifft!
I'm so happy to hear that you enjoyed this reaction video and agreed with me! If you want me to react to a specific recipe, please let me know đđšâđł
As a German I know, a bit Butter at the End is a secret weapon to all meals in the german kitchen. My Granny did it back in time when I was a Kid. I do my Bolognese usually in the way I saw it in a video from Antonio Carluccio, I think it is kind of similar to your way Vincenzo. Sometimes I use fresh Basil to finish the Sauce. Before I pour the wine to the Meat I add some Whole Fat Milk and let it avopourate. BtW would love to see more Reactions video of german TV Chefs cooking italien. You should check Tim MĂ€lzer, Steffen Henssler, Johann Lafer and Cornelio Poletto, she was married to an italian vine sommelier, so she has true italien cooking skills. Would be interessting what you gonna think about germanys most famous TV Chefs.
I ususaly use half 00 and half semolina flavour, NO EGGS but a bit olive oil as well. This is the southern Italy and Sardegna way. And of course salt ...Nelson is a very good and lovely German cook who looks behind the scenes about industrial products and all around food.He has 1 Michelin star!
i honestly thought he'd put the meat back in with the veg then the wine and it would help deglaze the pan and help lift up all the flavour stuck to it? that was odd adding it to the sauce, would it still cook off or would you taste it strongly? if so how long is it gonna take simmering to cook it off that way?
No idea why he chose to add the wine in the sauce đ But I would stick to my method and add it after browning the meat đ
I've never seen a recipe where you don't put in the alcohol after you've browned the meat and veggies. I have a really nice chili recipe in which you add beer after you've browned the meat, softened the onions, peppers, and aromatics (so that you're scraping up the fond and cooking off the alcohol).
Yeah, exactly. Deglazing the pan.
The reason that the subtitles translates soffrito as cemetary is that the word for cemetary is Friedhof, which is the closest match to soffrito. The subtitles probably don't expect random italian words in the middle of a german sentence.
Hi Vincenzo, you probably notice all this because you see the process, iâm sure that if you had to taste this in a restaurant it would taste great. While i agree with you on the process of a proper Bolognaise, i still believe the end result is very similar. Kind regards from Malta :-)
I use extra virgin oil to make Bolognese and some of the pasta dishes on your channel but I tend to not have the heat as high as when I want to sear a steak and get a deep crust. The smoking point is just too low and I literally get smoke in the air. For high temperature cooking, I go with avocado oil.
I would love to see some kind of a blind test where you try the same dish from 4 different chefs and then rate it without knowing who cooked it.
Vincenzo, my mother was German, so I know that butter is a given in basically ANY recipe. Nelson's Bolognese may not be authentic Italian, but is a very good German version that follows a few important parts, such as the sofrito, but errs on the German side with the wine afterwards and seasoning the pasta. I am sure his version was delicious, but agree with you that it wasn't authentic to Italian standards. Great video!
Hi, i make my bolognese also mostly like Nelson, you and other Italian chefs. And i also use of course olive oil. But i don't know if it is extra virgin, it is the Tipp olive oil without information if it's virgin. Is Tipp olive oil alright too?
I myself, am a fan of the extra virgin olive oil! It's more healthy and tastierđ
He doesn't say that he added water to the sofritto. He says the water in the vegetables is sufficient to deglaze the pan.
Nelson = Legendary German Chef!
Besides changing a few technical aspects of the recipe, I think he stood true to most of the principles. Adding wine into the sauce doesn't make a large difference if you cook it out long enough. In fact, adding alcohol to a tomato product enhances the flavors (due to some molecules in the tomato being better soluble in alcohol). Using butter also has some chemical reasoning behind it. Milk (which is traditionally used) consists of mainly water, some fat and traces of milk protein. The same goes for butter (of course in different ratios). If you cook out the milk in the ragu, the water evaporates mainly and therefore the fat and protein content becomes concentrated giving it that deep flavor profile. Adding that little bit of butter in the end is just a shortcut without losing out most of the original flavor profile. Of course he will never satisfy any hardcore Italian tradionalist - but then I don't think that this is even possible in most of the cases anyways.
yes i use spises and ground bases like wine in the meat before sofritto an then mixed in a pot. then mixed with pasta in the end,
Thanks for sharing how you make your Bolognese! Which spices do you usually use?
@@vincenzosplate white peppar and salt fore the meat and some basil in the end.
Nelson is a famous chef here in germany and he is really talented, but he cant keep it simple. Just look at his famous "Curry Wurst" receipe, which is usually a very simple dish.
It's okay for chefs to want to spice up their recipes, I just wish they made a disclaimer that the dish was not 100% authentic/traditional.
â@@vincenzosplateYou Italians are very very strict with your dishes! I thought we Germans are the Nazis?
"can't keep it simple"
đ
That's right.
But Nelson is great. I like him.
@@73smoowell, actually hitler just copied mussoliniâŠ
He is 120% percent better and bigger than this CZcamsr here.
legendary Vincenzo
I think you didnt add the wine to the meat since the wine wouldve washed up all the flavours engrained into the pan. He wanted the roasted flavours in his sauce so he didnt put wine into the meat. At least thats my guess
I totally get the red wine with the res sauce.... but I actually have tried white wine with res sauce... sweet wine, Moscato....it's actually pretty good đđ
Nelson is one of the only German cooks I watch, very cool to see you react to him. Hope to see more reactions to his videos from you!
Also would love to see reaction to Pizzaiolo Luigi, recently made a Parmigiana!
I only knew about Nelson when he was a judge on the show "The Taste" he is very good though.
I looked this vid from Nelson sometime ago. And I like this guy.
But I also thought, the time for adding the wine was really wrong.
You have adding the wine to the soffritto/meat mix and let him cook out, add another part of the wine and cook it out till you have a less part and than adding the tomatoes.
4:14 SĂŹ, in tedesco la parola proprio tedesca sarebbe âMöhrenâ, ma dicono anche âKarottenâ. đ
MohrrĂŒbe always;)
I'm going to be attending "Healthy Italian" Cooking classes next week, Vincenzo what do you think the odds of it being authentic are?
I really hope they teach you authentic recipes! Where are you taking these classes?
this guy have a michelin star ;)
I really liked what he did đ
Extra virgin olive oil does NOT have a high smoke point so cannot be used at high temperatures e.g. for frying
If you respect the highest temperature that it can reach, you can use it safely even for frying đ
As Bolognese travels it takes on different methods. But the Wine one was a big wrong.
Thanks for agreeing with me on the wine part!đ·
Today it's the first time that I heard from this German Cook and I am surprised that he is so famous in Germany. Maybe the reason is that I left Germany for good in the 80's because when I lived in Germany I wasn't interested in TV cooking. I think that his Bolognese and his homemade noodles are a little bit overload with flavours but I am sure it tastes good. I prefer the more simple Italian way of using only what you need. Butter in Bolognese is no go for me but some Herbs at the end I could agree with. I like the way how he explained his cooking...
Nelson IS famous and also a musician, a very interessting person
Sounds like he's very talented! Have you cooked any of his recipes? đ
@@vincenzosplate No, it's to complicated, he is a pinches Chef, salad with flowers and so on
That looks delicious. I think a dash of milk makes such a difference in getting the rigth acidity.
I would probably let it stew for a few hours more. I prefer when the meat starts to dissolve more and more creating more of a sauce with pasta instead of meat with pasta. But I guess most of the places, at least here in Portugal, will give you a Ragu like this where you can still see the meat pretty much intact.
Totally agree with you sufrito and meat needs to cook a bit before adding RED wine and tomato.