Making Chicken Alfredo Faster Than A Restaurant | But Faster
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- čas přidán 7. 06. 2022
- This is perhaps one of the fastest homemade pasta dishes in the game.
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Full Recipe: www.joshuaweissman.com/post/p... - Jak na to + styl
To defeat Josh, first, find his water shutoff, turn off on your way out. Second, flip the main circuit breaker on your way out the door. Third, speed, you're 0-4 you are going to need to take some risks.
+ "it's actually pretty simple" before the instructions
Johnny you're my kinda dude!
😂
Lol to funny
80 in a school zone?
3:15 Josh's editor is brilliant. When the car goes over a small bump, there's a faint sound insert of a man screaming. Genius.
Thanks! glad ya noticed it 😎
What if it wasn’t edited in
ONE MORE UPVOTE
Wow I didnt notice that! So funny 😂
@@sydneyg3022 🙊
I want to see Joshua leave instructions for Ulysses to cook, and Joshua goes to pick up the food. Can anyone cook faster than takeout or just Joshua?? 🤔
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!
I would love to see a miniseries where Josh and Vikram just go on a roadtrip to various places, trying food and shooting the breeze. The chemistry is immaculate.
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
Defeating Josh is easy; Break the law. I don't mean speeding by 5mph over the limit, you need to be going 50mph over the limit. Call in the food order BEFORE josh tells you to, and then place a second "fake order" for the camera. This will insure the food is ready no matter what. Speed as fast, or faster, on the way back, ignoring all traffic norms, laws, and signs. 100% success rate guarantee.
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 👍
Man this intro always gets me, it's too good, and never goes wrong
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
"Everybody can do it, if you just care enough!"
Such a beautiful sentence, that fits to everything in life.
Papa is really a Weissman!
Very Gusteau.
but some people literally cant even if they do care, which is the butt of literally all of josh's content.
This is one of the few recipes where I can actually believe that the effort is worth it to make it at home and that I might get a better product than I would at a restaurant because I have had some WEIRD chicken in some restaurants, Idek what they were doing to that poor bird 🚶♀
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
Chicken Alfredo use to be my favorite to get at restaurants. Depending where I’d get it, I’d order shrimp along with the chicken. However, ever since my fiancé started making me chicken alfredo (makes her own sauce) I told her she ruined chicken alfredo for me. Her sauce is so flavorful and delicious that 99% of the restaurants I went to after just tasted bland.
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😅
i love that we get to see some other crew members in the vids these days they seem like fun guys !
Same!
ulysses is frickin hilarious
🍄
@@metromusic5725 didn’t ask
@@metromusic5725 where did he?
I made this for dinner last night and it was astounding. I’m always skeptical of my ability to make good sauces like this on a first try, but more than pleasantly pleased by how delicious and easy it was. The only problem I encountered was the cheese not combining into the sauce properly but once the noodles were in it wasn’t as much of a problem.
The way I’ve put your cookbook on every table possible and pushing it whenever customers ask for normal people cookbooks- I gifted it to my brother for Xmas bc he finally had to cook for himself and my father who probably could have been chef and they both loved it and use it religiously tysm ❤️
You know what makes water boil faster? A kettle. Or alternately, a water cooler with a hot water function (it won't be boiling but it will be hotter).
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.
Ulysses, just keep trolling Josh by picking the takeout food. lol
What I like about this series is seeing how Josh prioritizes steps in the recipes-I’ll definitely take more time at home so I’m not stressing while cooking, but seeing (and hearing) why he does the things when he does them is very instructive.
Gave away the secret ingredient of fresh nutmeg!! 😭 Makes such a difference in the sauce! This is the first dish I learned how to cook, and mom taught me exactly the way you presented, except I started adding the nutmeg a few years later. I haven't been able to order fettuccine Alfredo in a restaurant for 25 years...
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.
Love the But Fasters! Would love to see one that also includes clean up and dishes after, so we know the true time cost of making it at home :)
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!
if you simmer the butter and garlic together for a little bit before the cream 🥲 it's perfect! it's one of my favorite dishes to make.
Josh. I'd love to see a "But Basic" series. Not that this wasnt. But a lot of your recipes contain a lot of ingredients (a lot which are hard to find/ not available in the UK) some noiccee but basic recipes would be good!
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
This is my first time watching his _But Faster_ videos and I love how chaotic it is but it still all turns out beautifully
Perfect timing, I was considering making pasta for lunch today.
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 think josh need to do one more: But More Expensive
But Bougie lol
But More Expensive is just his regular episodes actually.
that's technically but better tbh
Indeed
you mean "But Fancier"
Hey Josh. I have never seen you try to make Persian food (kabab koobideh, gheimeh, gormeh sabzi, tachine etc). These dishes are quite delicious and i try to seek them out wherever I live. I'd love to see you make a Persian meal sometime.
He's probably never eaten it. God I miss chelo kebab and gormeh sabzi
exactlyyyyy!!!!
Love this! please keep going with the series
I really enjoy this series. Y’all crack some good jokes😂
I am so glad that I found your channel : ) I also bought your book a while back and it is b e a utiful! Thank you for sharing your knowledge.🌟
I love his cookbook. Isn't it just a perfect cookbook, with pretty much everything you might need to know?
😂the funniest cooking video EVER! This may sound stupid but I seriously loved seeing All of you with all different backgrounds ... yall are beautiful ppl. Thank you!
Hi Josh, I used this recipe to cook yesterday, that was amazing! Thanks!
Josh, you're an amazing chef, and I love your content. Would you ever entertain making some keto noodles? I've been dying, I'm diabetic, and I need real content from good chefs and I can't find it anywhere. I will always be a fan, your videos make me happy inside, I would just love to see you stretch and flex to make a few recipes those of us who can't eat carbs could get into. That said, I'm making the $2 burritos again but all cooking done on the grill over charcoal. As low carb as I can make them, I'll have to deal with the crazy heartrate when I eat them, but they're worth it, best burrito ever.
THANK YOU TO EVERYONE ON THE TEAM!!!!
Hey! Have you seen the wraps made from egg? There’s also cheese wraps but you probably can’t grill that one
Tyty! I actually pulled out thicken thighs for my husband to make something with and was literally searching! Then i got bored and saw your new video. I just kept saying chicken thighs! 🤣 im so happy 🙌🥰
You are just amazing. The way you eat your food makes me believe in life
again. You and your eating routines have given me a new lease on life. I
love to see you eat and stuff nutrients into your face. You, your
eating habits and your big ol' hungry mouth will forever be a constant
inextinguishable source of inspiration and an icon for imitation. Much
love ❤️❤️❤️
I love the challenges! I also was worry about you forgetting the chicken but nicely done!
Should do a change of teams, Ulysses and the production team in the kitchen vs Josh picking up the food!?
I just watched a CZcams video about Olive Garden and how it takes them 60 seconds to prepare this meal (the pasta there is cooked early in the day, NOT made to order). Crazy.
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 CZcams, THANK YOU FOR THE BLOCK OPTION! 🙏
thank u for making this series cuz it also has simpler recipies which are awesome cuz i have severe anxiety
Made it tonight. Was unbelievably delicious! Thank you Josh! 🙏
Ulysses, here's the two secrets you need:
1. Stop ordering from restaurants 30 mins away
2. Stop driving 25 mph. If the sign says 35, you should be doing 40. If you're on the highway and it says 55 or 65, you can go as fast as everyone else doing 75
Nah dude he can’t die over some pasta lol
😂😂😂
this is the second time I’ve made this, it’s VERY good. my sauce keeps kinda…breaking lol but I’m 100% certain that’s bc I cook things on too high heat.
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.
Alfredo is my go to quick way to impress dinner guests, I am going to try this in addition to my olive garden arsenal that ive saved from the website for years. Obsessed with your content!
amazing job as always Joshua i love your content and your videos glad you dropped this video on my birthday today and as a funny twist i actually got your cookbook as a birthday gift via my request for it much love from the peach state keep doing what you do man!
FOR THE LOVE OF GOD JOSH PLEASE MAKE MAPO TOFU ALREADY I'VE BEEN REQUESTING THIS FOR OVER A YEAR!!!
Yorokobe shounen?
The secret to all of this of course is prep.
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.
I made the American version yesterday for my family! It’s my absolute favorite recipe and it didn’t sit so heavy. I made it with GF noodles. So good! Thank you!
This is one of my favorite dishes and I have never made pasta from scratch and I have only made my own sauce once. I will try this.
So here's the thing - maybe Josh needs to teach us how to stock our pantries so that we can pull off these amazing recipes. When I want alfredo, I can't make it faster than the restaurant, because I would have to go shopping for the ingredients! :(
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)
Delivery Guy is fast becoming my favorite side character. As for how to defeat Josh?
Nitrous, bro... nitrous.
Wow looks so simple yet delicous well I know what I’m making next week thanks for the excellent recipes Joshua this one is so simple 🙌🏽🙏
I haven't watched a cooking vid in awhile but I'm glad I watched this. I make chicken Alfredo oftennn and am more convinced I should make my own noodles knowing they cook quicker!
I tried one of your boba recipes and it went horribly wrong so I think I’m going to stick to watching your videos 😂😂
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!
The Need for Speed with this video
Made this tonight for my daughter's birthday and have to say it's a hit will be trying more of your recipes
Can we just appreciate how much work this is u got to.set up the camera then you got to set up then you got to cook but people are watching so you have to entertain too.
Joshua never fails on making me hungry 😋
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
Love every episode but we all know he’s taking his sweet time driving and the places are always farther than they need to be. But I agree, making fresh pasta takes minutes and Alfredo sauce is super simple to make. I have yet to taste a restaurant Alfredo that taste better than homemade, and not from a jar.
I love your vids in general but the crew just kills it everytime.
Commentary 😂is lit , keeps me going 👍🏽!!! They got me as a new subscriber.
Joshua, I think part of the race has to include the calling part, not after the order has been placed. So while he’s making the call your setting up your ingredients.
You should make chocolate chip pumpkin cookies, they are pretty good:)
I made this for my roommates and we loved it! Thank you for this!
thanks for sharing, you made that look super easy..
i only heard about alfredo not long ago, it's amazing how in america you have so many different iterations of foods that we don't have in australia.
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
Love these videos. I never cook. Ever (well, my wife does). And now I have a strange passion for it. All I can say is, thank you! I cook all the time now and these videos make cooking fun for me. I cannot thank you enough. And yes, I will buy your book, don't worry
Make your wife something good, be a man!
This recipe is so good. I do not use but about half the thyme and I add a little msg. Never fails to bring the family running to the table. Thanks
Thank you for this. Now I see where I went wrong and will try to make fresh Alfredo again.
“Oh yeah? then put it in my mouth.” Is such a power statement
Fresh pasta is great, but I prefer the toothsome-ness you get from the dried pasta when cooking al dente. I was doing aglio e olio for the longest time with dried pasta and then switched to fresh and while it was super good it lacked that bite. Switched back to dried and honestly so much better. Fresh has its place, but some dishes shine with quality dried al dente pasta.
My 3 year old son Brody loves to watch your channel with me. He laughs and says momma Josh is crazy. His favorite dishes are steak and Alfredo.
This is by far your best series
I worked in some not that great restaurants but learned a lot about cooking. I can make chicken alfredo in about 12 minutes. And that's because that's how long it would take for the chicken to cook.
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
To beat Josh you have to work with the restaurant... they have to prepare the meal beforehand and you do a pseudo call, "drive to the restaurant" but their driver meet you in the middle and baaaaaaaam! This is how you beat Josh!
This has to be one of the most entertaining episodes ever I laughed so hard all of the guys are like not trying to be perfect there’s sauce on everyone’s beards and how my dude was dancing with the pink mask was how I felt once he got the🍷 out and made the fresh pasta
I love the editing on this video
this guy is so good, i really hoping that i can cook perfect like him.
work in a good restaurant and you should get there ;)
Give me secrets to defeat this man: drive faster... Lol
I just discovered your channel. It's brilliant - love everything so far. This may have been addressed already, but it sounds like you are a fan of the Marvelous Misadventures of Flapjack...perfect.
also best quote ive ever heard in reference to cooking.
"anybody can do it if you just care enough"
some of the best chefs ive met have said the same thing. biggest difference is those who care
Hey Joshua! How about a Shakshuka recipe? Probably one of the best vegetarian dishes out there and let’s all be honest here, there aren’t many of those floating around.
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.
I think Ulisses can just tell which one is the takeout and which is Josh's (at minimum based on temperature), so he's voting for the takeout/himself. 😂
Thanks Josh! My 5yr old requested chicken Alfredo for his birthday dinner, so I’ll be making this for him 😊
Just wanted to see a quick Alfredo recipe but now I’m an instant subscriber lmao
you asked for ways to defeat Josh so here is a little known secret:
.
.
.
.
if you press the gas pedal down further, you actually go faster
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
I'm glad you made the distinction between the original pasta a la burro and Alfredo. The original is very different to the Americanised Alfredo pasta. Great video as always. Peace... ✌️
Looks like im making chicken alfredo tonight. I love your recipes Joshua❤
Coming from Ethan cooking French tacos faster than fast food Tacos to this. Love this style of videos. Nicely done Josh!
french tacos, you say? is it like in a crêpe instead of tortilla
All this tells me is that the quality in restaurants have fallen so much that it's actually cheaper and easier to make the food at home despite it being that work-intensive (not that it's actually easy to make cause that was a ton of work). I mean despite all the prep and cleanup and the cooking itself and the storage etc
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.
Josh, water boils faster without salt. Add salt to the water once it's boiling. Salt needs energy to dissolve and it uses heat as energy (it's physics bruh) so water boils slower. Loves from la France
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
i tried this method yesterday night, finished in 40 minutes and serves 2 ppl. I also had a much crowded kitchen space and electric hob.
This method really works.
Music is dope bro loved the video!!!!!!!!! That was the first dish I ever cooked for my wife been 10 years now :)
I enjoyed the screaming effect when the car hit a bump.
Quality assurance
Josh should have to clean his dishes as well as cook to truelly win but faster. Clean up for delivery is 2 seconds.
I just keep rewatching all of your videos lol
*I have answers* 3:56
The water started boiling in the bottom, easing the dissolution of the salt, which has two properties: it cools the water when it dissolves (because that process needs thermal energy to happen), causing it to stop boiling, and it increases the temperature that the water it's dissolved in boils at, meaning it takes longer to get it to a boil.
could this be mitigated by adding salt after the water boils?
Don’t tell me there’s no food place like less than 5 mins from his place. They always send him way way far.
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.
this video is officially one of my favorites
loving these
I want to see Josh lose just to keep me on the edge of my seat, I’m too confident in his abilities at this point
Making fresh pasta was the culinary equivalent of dunking on them. Well played sir
I do appreciate how Josh describes his de-boning technique. Teaching moments everywhere.
I’m on lunch enjoying this video trying to make this pasta lol you make this pasta Alfredo fun
Jar alfredo is legitimately one of the most disgusting things I've ever tasted. Powdered cheese sauces taste better because at least the milk and butter you add are fresh.
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.