Pro Chef Reacts... To Jamie Oliver's AUTHENTIC Carbonara
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- čas přidán 3. 09. 2022
- Can Jamie make an Authentic Carbonara better than his Egg Fried Rice? Let's find out together!
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Love your Channel just discovered it, great to see an actual industry Chef wade in on all this sensationalist bollocks. Warms my heart. Would love to hear more of your experience in Spanish Kitchens!
Thank you for the review. But did i just hear you say nonna's are newbies?
Arent you supposed to only use the egg yolk? More creamy consistency
Mate. I don't know who you're trying to create the impression that you are Italian or can speak italian ?
2:08 - you talk about Pecariino using some sort of italian accent ??? Please ask you italian relatives how to spell and pronounce pecorino with an "O".
You're English is good. Stick to it.
@@team3383 first of all I'm part Italian and I speak Spanish and some French so at least I try to learn, if I'm wrong I apologize but I try to adapt instead of just acting like I'm American or English
Jamie making pasta: Do everything as authentic as you can!
Jamie making fried rice: Use whatever you want. It's kind of random.
Uncle Roger: Aiyoooo what the fuck is this?
Literally every of his Asian cuisine are messed up. And he always says "authentic" while cooking all of em.
Omg so random! He should start a restaurant.
If it’s Gordon.
Asian food: be authentic as you can.
Italian food: put cream in cabonara….
Jamie's mentor is Italian that's why his carbonara is pretty authentic.
I once saw a local place actually using guanciale, so I asked a waiter if their carbonara had cream in it, so he went and asked the chef. The chef came out to my table and said, "it normally does, to make it more stable to have the sauce ready throughout service, but I'll make you authentic carbonara since you'll clearly appreciate it."
It was the best carbonara I've had that I didn't make myself. It was so luxurious and creamy and peppery. Carbonara is my favorite dish.
Where was this??:o
@@AL-xq6jt Sicilia Mia in Utah.
No cream. Never.
@@gianca60 Exactly! I’m not Italian, but I’ve worked with Italians for about 7 years and get insulted whenever someone asks for a pasta with cream. It’s like eating pasta with any type of seafood and parmigiano. My last (Italian!!) boss was eating linguine scampi and added parmigiano, I looked at him disgusted and only said: non puoi fare così.🤌🏻
Cream? Carbonara should NEVER have cream. Ew.
I always love your reaction video, i like how you explain the detail and it's kind of cooking class for me instead of just a reaction video. Really love it! ✨
I appreciate that!
Calling Jamie theatrical is probably the nicest thing any chef has ever said about Jamie 😂
😂
@@ChefJamesMakinson really Jamie Oliver in his Naked Chef days reminded me of the Galloping Gourmet in his heyday. All the charm and virile energy.
@@juanitacarrollyoung2979I feel that he gets a lot of unfair stick sometimes. I mean yes he totally deserved it for the way he murders anything Asian, but because of those car-crashes people forget that he CAN actually cook. And the enthusiastic 'c' mon it's not all that difficult folks' approach from his early days probably motivated a lot of younger people to try their hand at cooking who'd otherwise have been scared to boil an egg. It's easy to make fun of him but he's done some decent stuff.
@@diarmuidkuhle8181 his food looks bland and basic but that’s the point. He’s trying to appeal to working British people that don’t have time on their hands or extensive knowledge about cooking, so his recipes are designed to be doable or plausible for novice cooks. He can cook but on his shows and CZcams videos he prefers to keep things simple
@@juanitacarrollyoung2979umm... "Naked Chef"? I'm afraid to even ask....
I've been to restaurants where they put extra pepper on the edges or rim of the plate/bowl, giving patrons the option to have more spice in their carbonara without having it in the dish as default. Great video!
that or ask if they would like extra pepper. i know that most of my family would not have that much at a restaurant, but overall he did pretty good!
Yum! Lots of pepper for me please. Coarse ground
Garlic belongs to advanced carbonara
well you if I recall you're suppose to cut off the outer layer of the meat anyways and the way I like to do it is after I get the right consistency that's when I add the black pepper then a few more toss to spread it out.
@@jylauril carbonara is a roman dish, they don't use garlic in carbonara. That being said it's up to taste, garlic can ruin the taste of really good quality pecorino or pameggiano.
Pretty sure at the end there he meant nonna which means grandma. It is my understanding that Italian grandma's are pasta experts. Look up 'pasta grannies', I believe there is a channel where they film older ladies making pastas from their home lands, it's super facinating. At any rate, love watching your videos! :)
ahhh okay! thank you Jessica!
Nonna is grandmother
Pasta grannies is one of my favorites as I'm in to more traditional slow cooking and the hands on touches, I have worked in restaurants in the boh before and home cooking is just a different animal
But it's nonne not nonna's.
The only problem I have with nonna being a pasta expert is the way some of them do al dente. They do it so that it's almost crunchy, this sounds good to all the trendy metrotards but logically that would mean you can only make Al dente pasta with dried pasta as you can't get a crunch with fresh pasta, so we know that's not right. Basically nonna has been undercooking the pasta for thirty years and no-one has had the heart to tell her!
James, I recently discovered your channel. The first video I saw was of you doing a reaction to Vincenzo reacting to Gordon Ramsay making carbonara. So fun! I love Vincenzo's channel for his humor and practicality in demonstrating how to preserve the old traditions of how to make classic Italian dishes. You really add some great perspective and ideas based on your experience as a trained chef. I appreciate how you're respectful to whoever you're reacting to and you also take time to explain things, give suggestions and warn against certain bad kitchen habits. Great stuff, man! Keep it up.
Thank you very much Craig! that means a lot! :)
Toasting black pepper also makes it literally stronger. So it is good to remember that amount you normally tolerate in the dish, after toasting you may not. Also it's actually quite hard to use boiling water motion to prevent large amounts of pasta from sticking, you need to stir it at least couple of times until it boils again. The reason is, most people have ridiculously weak burners at home (which is main difference that you should remember watching cooking videos). Most chefs are used to pro equipment so both timings and level that you should set can be really different.
Can confirm, rolling boil is hard to maintain on my stove. The second the pasta goes in it stops.
@@benf6822, yeah, I used to have that problem until we got an induction stove. Makes things so much easier to control, and is so quick. (Might depend a little on the voltage used though, so in U.S where lower voltage is used I'm not sure it would be as quick and powerful as it is here)
@@benf6822 I bought a new stove this year and it doesn't heat the same as the old stove. It kinda sucks.
@@TheTenCentStory that REALLY sucks
When I cook "fresh" store bough "four minute" ravioli, I need 5-10 minutes(!) for the kettle to boil 1.5 l of water, and if I do not preheat the electric stove, another 5-10 minutes (with a lid on) for the water to start boiling again. And when the water i boiling and I add those 250 grams of ravioli (which I took out of the fridge when this started 25 minutes earlier, so it not quite fridge cold) it takes at least five minutes for the water to start boiling again. Four minute pasta in 20-30 minutes.
I made this dish before and it was nice, this is why I love how Italians take their food very seriously.
This also improved my skills in cooking and i realised that simplicity in making a dish is more profitable than overwhelming it with more ingredients that do not belong to a traditional dish.
Hope that makes sense.
The greatness of Italian cuisine is that you get incredibly flavourful results with simple ingredients. It's the cuisine of the poor, they couldn't afford expensive meat or exotic spices, so everything comes from what would have been cheap ingredients.
That's not correct at all. Italian traditional recipes include a vast amount of meat, from chicken to pork to beef to lamb to turkey to deer to boar. The power of Italian recipes is not their low cost, but the quality of the ingredients. The rest of the world MUST use a lot of spices to give their dishes some extra flavor, but if you want to make a simple yet amazing "pasta al sugo" (entry level pasta recipe...) you only need good tomatoes - and optional basil. We don't need to afford expensive spices. We just don't need expensive spices (other than saffron for the "risotto allo zafferano", but that's a Milanese recipe, so not really Italian... :)))))
Toasting peppercorns also makes it easier to grind with a pestle xD As someone with only pre-ground pepper and no mill for the peppercorns, I always toast my peppercorns just to save me some hassle at least.
yes it does! :)
Bro, hand pepper mills are pretty cheap and are extremely convenient. You don't have to worry about cleaning up, pounding too little or too much or having stale ground pepper lying about. It's a good investment
Most grocery stores I go to sell whole peppercorns in a small grinder already. I don't think I would ever go through the trouble of using a mortar and pestle. If roasting the peppercorns added another dimension of flavor, maybe.
Absolutely agree with everything u said. I truly appreciate your comment about removing the ring while cooking. It makes a lot of sense
The chef's incredulity at the sight of Jamie getting liberal with the pepper was priceless. Only my second Chef James video and I'm a fan.
I'm glad to hear!
I love your videos!!! I fell in love with how you explain everything one step at a time and thoroughly, I'm not going to lie, I want to start my cooking adventure right away, and who knows maybe one day I will become a chef too! Thanks again for your videos, keep it up!
Thank you so much!! 😉
Thanks for this video. I stumbled across you in my feed, enjoyed this so much that I’ve subscribed.
Glad you enjoyed it!
I like how you always so kind when you comment on things the cook do in their videos and the explanations is sth I learned a lot from. ❤
Thanks so much!
Italian cooking is where Jamie shines. Being taught by Gennaro as a mentor, you can tell that this dish is going to be tasty. Personally I don't mind the pepper and I think maybe its personal taste and some of his other pasta dishes have been great. But err yeah he needs to stay away from Asian cooking. LOL
To be fair a restraining order is necessary to protect Asian cuisine from him…
And paella. Paella needs that, too.
yet he still fucked it up
Still don't trust him. No respect for other cultures really. His Jamie's Italian was a flop
@@jubjub13483 if you look in his pan they edited out a lot of him fucking it up he added in garlic and other stuff look in his pan
@@jubjub13483 Silly take when the Gennaro point is so well put.
I lke your calmness and seriousness. When you laugh we know it's a real mistakes and not just laughing at them for nothing. I subscribed for that. Thanks for your video James.
Thank you!
Very similar to my recipe but I rinse the cheese and egg bowl out with some of the pasta water and pour it into the carbonara.
I tend to use just black pepper,not separated into white and black, but plenty of it to make it look like it has burnt bits i.e. carbonara.
Wow. Im trying to perfect my carbonara, trust me, Ive tried many times and watched many videos. Your explanation of everything is gold! Now i just have to do this!
Or just use Luciano Monosilio’s recipe and guidance. Trust me, there is no better way. And remember, use REALLY good quality pasta, artisanal if best.
Came across Jamie's carbonara video a few weeks ago and was actually impressed - very much in his comfort zone cooking Italian food and, if you disregard the rock 'n' roll theatrics as I like to call them, this is a good take on carbonara.
Another great video too James, love your commentary!
thank you so much!!
Jamie has always been about theatrics. It's part of what makes him him really. You either love it or you don't.
Really happy I found your channel. Thank you for explaining everything really well!
Glad you enjoy it!!
You’re advise on top of all the techniques are soooo on point. Thank you for your review!
You are so welcome!
as an Italian I appreciate the love and passion Jamie puts in our cuisine, and to be honest he is quite genuinely correct on most of the cooking phases, though with a "theatrical licence" as you pointed out, since the preparation of the egg (only the yolk, for god sake!!) and the creamy preparation with pasta cooking water powered with starch in the pan AHEAD of putting the pasta into it, are the 2 fundamental processes for getting your carbonara not an omelette nor pasta floating in broth.
What about garlic? To this day I was thinking it is just an abomination to add garlic in any form to this dish.
@@MichalEysymont Historically speaking, carbonara is a quite "recent" recipe.
First examples of a recipe similar to the ""traditional"" carbonara (as an italian myself, i cannot understand how can you call "traditional" a recipe coded, let's say, a hundred years ago, but, anyway) appear in an american culinary guide from 1952.
In 1954 in an italian publication you can find the first mention of "spaghetti alla carbonara".
The ingredients will shock the purists: spaghetti, eggs, gruyere, pancetta and GARLIC.
(if you're interested, there's a detailed article on gambero rosso website, about the history of carbonara).
Do not underestimate the importance of the pan-tossing of pasta. Particularly with these sorts of creamy pan-finished sauces. The little bit of aerating / frothing will make magic happen.
He had a chain of Italian restaurants in the UK (it didn’t end well) but I can say hand-on-heart, the pasta they made there was exceptional. My family are Italian so I was brought up on pasta and I’ve not experienced anything, fresh or dried as good as at his restaurants - I’ve also been to numerous Italian restaurants, many far more expensive than his. They did a spaghetti with rabbit and lemon ragu that is up there with one of my fave dishes of all time - it was about £14.
agree. The fish restaurants were nice too
Total disagree on the quality, but maybe I went nearer the end than you did
@@rikkilt the most recent time I went the person I was with was so unimpressed with her dish that she raised it with staff and they explained that they had switched from a universal ‘Jamie’s’ menu to giving the individual teams more choice; i wonder if that was a part of the issue.
Its rare that you get really great cooks outside of the biggest cities that don’t want their name on the menu; when you do it’s such a delight though; the Cafe Rouge in Bournemouth for instance was in a different league to any other I went to; It was up there with some of the best bistros in Paris; classic dishes prepared to perfection. I’ve not been in 10yrs though so I cant say what its like now.
Jamie's Italian is stil around in some places, like airports. Generally they have a 2 out of 5 star rating. He's abysmal.
Great video again sir, as always thanks for sharing your knowledge. And I finally noticed you rock wearing those glass. Add cred. Thanks 👍.
Glad you like them!
Great review! Thank you. Wish you mentioned something about tempering the eggs. Also, Nonnas are Italian grandmothers.
Thanks for the info!
In Indian Cooking, particularly South Indian cooking, roasting spices is used to enhance flavors and eases with grinding the spices. You can skip toasting but your spice will turn out to be less potent and you might need to add more spices to compensate for loss in flavor. Again, it leads to more uneven flavouring and palette. My mom always says, the best cooks gets the most amount of flavor with the least amount of fresh spices.
lolbshastri a better user name.
Hi Chef, when I make Carbonara, I mix it up in a bowl now, it’s a foolproof way to never end up with scrambled eggs, I’ve recently learned to put the Guanciale fat into the cream mixture, when the Carbonara is ready, then you put the Guanciale over the top and it stays crispy, it makes for a fantastic presentation too, thanks for the video.
I have only ever made it in a very large stainless bowl and I have never done it wrong using that method. I usually get help with this step as well. I mix/toss while someone else pours the eggs.
Now that I have said this I will have scrambled eggs with noodles next time.
I mix it in my pan, however I turn it off once my Guanciale/ Pancetta is ready, so by the time my pasta is ready, that pan is just warm enough to not scramble anything and you get to use all of that fat without wasting anything.
@@xPandamon I hear that, for a brief time I was using the bowl technique, but I got sick of that so I’ve switched back to just doing it in the pan like I’ve always done it, I’ve never had an issue doing it right in the pan, like you said, I shut the heat off and wait till the Guanciale stops bubbling, then I start with the pasta tossing that in the rendered fat and then add the cream and toss it like my life depended on it haha. At first you mess it up of course, it’s a learning curve, but now I’ve been making Carbonara for probably almost 50 years, I think I’ve got it by now.
🇮🇹😎🇮🇹
@@stevieg4201 It's like driving a bike, once you know how to do it it's really easy. I always encourage people to try the original recipe, it is scary at first but actually not hard at all once you made it right once!
@@xPandamon I agree, I actually just made a batch of Guanciale, just took them out of a 10 day cure and now they’re in my chamber for 4 to 6 weeks or until they lose 30% of their weight, they’re gonna be good. 😉
Carbonara is really good and is a quickly recipe.
What surprised me is the "trick" of egg+cheese=cheese sauce.
use the oil from the guanciale (i have to admit i use bacon in squares) in the pasta gives a very nice flavour.
I havent eat it in italy, so i try to make it as musch possible traditional to what i saw on the internet.
Aaah, i am so happy that you made the remark about rings and cooking! This was bothering me for a long time in cooking programs. Thx Chef!
Glad it was helpful!
Nonna is not a newbie, it is Italian for granny.
So he says it is so good that Italian grannies would eat it.
Your knowledge is truly amazing thankyou 🙏
So nice of you!
Thanks for the pepper tip! Going to try that one out 👍🏼
I love that Italian cook on the show. A friend told me a similar joke when visiting Brasil. When you ask for a loaf of bread make sure you ask for pão not pao or you'll get something very different. Lol
🤣
Hi chef, I personally think a Spanish sheep milk cheese “Manchego” may be a better substitute than Parmesan cheese (I can often find Manchego cheese in many major stores in the USA).
Mate, I just discovered your channel. Such an entertaining moment I spent here. And not because of Jamie !
Your advices are truly full of wiseness, and experience. Just subscribed. Keep up your work !
Awesome, thank you!
I always liked to course grind the pepper and infuse the oil with it, saving some for end to adjust it to taste.
I just made Carbonara last week for the first time. I used Luciano Monosilio’s method that I saw in a French Guy Cooking video. He uses a cool double boiler method to make the cream.
Also, try his Cacio e Pepe recipe, no more scrambled Pecorino on your pasta.
THANK YOU FOR MENTIONING THE RINGS. It's *so* common to see TV chefs wearing rings and bracelets and putting their hands all in the food and my mom was a nurse so every single time all I can think is "omg, so much bacteria, noooo!" Just take them off! Put them back on when you're done cooking. Or don't put your hands in the food.
Great video. You're a class act James. I just subscribed. Looking forward to discovering your videos.
Thank you so much!
Thank you so much for bringing up the subject of taking rings off to keep your cooking clean and healthy. I watch a lot of cooking videos and it is astounding how many professional chef swear their jewelry while they cook! It’s absolutely unbelievable how dirty some people are. Keep promoting cleanliness in the kitchen and you will always have my vote.
Strongly agree. I get immediately disgusted when I see someone wearing rings while mixing things with their hands. I know their concern for hygiene is VERY low.
My family members always asking me why I remove ring when I mix raw meet or cake dough. It was just reasonable thing to do for me. I wash hands before cocking but I always flinched when I was thinking about my ring touching food.
Lots of knowledge and so many different styles of videos, from cooking lessons to reaction videos, all with insights from a great cook.
I appreciate that!
Hi Chef, is there common ground between making an 'authentic' dish and putting in 'optional' ingredients? I would usually call the traditional school of thought to be the authentic, and everything else to not be.
Also you should definitely have a look at Chef Luciano Monosilio's Carbonara over at Italia Squisita. That one really makes me jump in excitement!
Authentic is what people consider the original recipe should be, but this only matters when you are paying for it at a restaurant. you can make what you like at home! :) i will have to have a look!
I would also say that there is not "the one authentic recipe".Almost every household in Rome have their own authentic recipe for Carbonara and they all are a little different and that goes with every recipe. I have talked with a few people living in northern italy that put onion and garlic in Carbonara because their nonna (=grandma) always makes it like that.
@@TheW4mbo yes it is like that here too, but the restaurants have to have a bit of a standard that they stick too
There are Italians comments saying that they do add Garlic but it's not the original recipe. Seeing as even Italians adds Garlic, I'd say it's also authentic, since authentic doesn't mean "original" but "of genuine origin".
@@TheW4mbo this is why you listen to a historian or a chef as to how/why something is authentic, not some random italian. who gives a shit about what some nobody italian says is authentic, because they have no idea
Vincenzo also made a reaction video on this last year. He gave a good comment to Jamie's carbonara unlike with Gordon's except for the garlic. He also gave good information and tips on making a classic carbonara on that video. Usually, Jamie would messed up with Asian cuisine. But I guess he much better when it comes to western cuisine. Thanks for this reaction video. At least Jamie was able to create a good dish in this episode except for the amount of pepper and the tossing of water using tongs. I find it funny though but like what you said, its a big NO in the kitchen.
Jamie messed up spanish dish paella and the video taken down due to amount of rage of spanish to him.
Jamie likes to add water to every dish,especially rice
haha it is a big no no! 🤣
yeah they took that video down. that would be a good one to review!
🤣
My mum always stresses that when anyone is cooking, it is important to remove the rings for hygienic reasons.
Thank you Chef James for highlighting this as a crucial step.
Hi Chef, I greatly appreciated your video. Especially your remark about not wearing rings while cooking, and that about the quantity of pepper (I like carbonara to be spicy, but that is definitely way too much - to my taste, of course).
This is one of the first of your video I see; let me tell you that I really appreciate the respect you show towards your colleagues and towards cooking. Thank you so much for your job!
Thank you very much! I hope you will like the rest of my videos!
I was working in Nagasaki, Japan, for a couple of years. Living in a hotel, most of the nights we went out for dinner. Quite close to the hotel there was an italian restaurant with only 10-15 seats. We went to this restaurant once a week. And the first time I sat down I ordered pasta carbonara and it was the best I've ever had in my life. So I ordered it again next week. And next week. And next week. It was the only dish I ever ordered from them for two and a half years.
Carbonara made right is a divine dish.
How's the radiation?
@@rolandkennedy80 Did not measure but the locals said it was not a problem. It seemed not to be a matter that was discussed there. In Japan difficult topics are often avoided.
Love your videos mate keep it up, gonna try some of your recipes even though i'm a total noob
Thank you!
I’ve made this a bunch of times and getting the egg and starch water ratio seems easy on the surface, but it’s a skill that requires repetition, failure and more repetition to get a feel how the chemistry of this ‘simple’ dish comes together. I’m glad I took on figuring out how to make this dish repeatable as it’s a big accomplishment for most home cooks. Cacio e Pepe is a very similar process, but without the meat….also hard to master, but we’ll worth tackling
How would the cream looks like with too much or too little starchy water? I've just started making carbonara myself, and the cream feels… off, not very homogeneous, I suspect that I added too much water or didn't heat it up enough.
This is why it's challenging to make. Put noodles in pan, and stir starchy water with the noodles for a while, add more water, and stir - you want starch deposited onto the noodle surface for the 'cream' to attach to. Best tip is blend some warm (not hot) starch water with the cheese before adding in the cheese, so it's like a loose paste, then add in more starchy water as you mix into the noodles as needed. I typically use a very very low heat while mixing instead of turning off the heat. Trial and error! @@henry_tsai
@@jokermtb Thanks for the tips! I'll try it out next time. I don't like the cream to be too runy so I was a bit stingy when adding starchy water, guess I should experiment with more water.
@@jokermtb I just tried with your tips, and I think it's a success! The cream mixed up really nice and no longer taste like half cooked egg white, it's a bit watery so I think I can dial down the amount of starchy water next time, but otherwise the egg and cheese combined together really well and formed a beautiful golden cream, thank you for your help again!
I made this for the first time using Vincenzo’s recipe. The wife loved it. Also btw, Nona is Italian for grandma.
Nonna not nona
Well done Chef. I thoroughly enjoyed your review and commentary. As always your videos are very educational. About time we see a decent dish cooked by Jamie Oliver. I was waiting for him to screw the dish up, but surprisingly he didn't. Keep up the great work Chef!!! 👍
overall he did a good job! thank you Jeff!
Bingo on the "not overcooking the guanciale or pancetta". They do indeed turn into little pebbles and there's a pretty small time window when they're soft and when they're over done, so watch them carefully during the saute.
🤣
I do my carbonara sauce with beaten yolk, but I like to add a sparing dash of (double) cream right at the end of cooking time. May not be authentic but it makes it extra rich.
One thing that I feel like doesn't get talked about much is how much salt to add to pasta water. If you're cooking fresh pasta - that's when you want the water to be as salty as the ocean. That's because fresh pasta cooks in like a minute or two. If you're using dried pasta, which takes 5-8 minutes or so depending on the pasta, you don't want THAT much salt in your water. You don't want to be cooking dried pasta in ocean water.
Which ocean? The salt content is diffrent. The Baltic Sea has between 0.3% and 1.8%, the North Sea, Pacific, Atlantic, Mediterrenan Sea have between 3% and 3.7%.
The Death Sea has 29%. ;)
It is said that 1% is a good amount. But I would agree that this is maybe for fresh pasta.
So most ocean water would be too salty even for fresh pasta.
I use about 3 tea spoons on about 3 litre which is about 0.5% for dried pasta, which is enough for me.
The "golden rule" for dried pasta is 1-10-100. 1 liter of water and 10 grams of salt every 100g of pasta. But of course Helloweener is right, and there are different types of salt.
it's nice to see a positive Jamie video. It's easy to Jamie-bash, but he can actually cook despite what Uncle Roger might think. If he called every Asian dish he makes 'inspired by' instead of 'authentic' he probably wouldn't get as much negativity about his recipes
But he never does call his Asian dishes authentic, and when he does he actually does his research and make it the traditional waya
It's a positive video because we're forgiving all the changes. In a critical review it can be dissected much more harshly. Every change in the authentic recipe makes for a change in taste or presentation. So take it with a pinch of salt. Of course he's a good cook. But critical acclaim is all about the plate in front of you, and what it's supposed to be.
My issue with Jamie's asian recipes is that he is delivering his vids to a Western audience. If someone tries his recipe, they may come away thinking thai green curry is boring, or even bad. I've never tried his recipes in this lens, but others have and they come away lukewarm. Which isn't "this is the worst food I've ever had" but it's also not "I invested hours into this, and I'm rewarded for it" you know? It's like, Chef Ranveer Brar will be presenting to a more researched audience who KNOWS they want Butter Chicken so he doesn't necessarily need to stress how important it is to marinate the chicken. He assumes you know how to do it right and he assumes you know what he means when he says leftover tandoori chicken. If Jamie did the same thing, he could be steering his audience wrong and turning them away from some of their favorite foods. Is that necessarily Jamie's fault? No. But it does make a reason to point out any hiccups, and then in pointing out hiccups people like Nigel will have fun with it.
A necessary addition: I think HATING Jamie for his recipes is and always will be silly. But Nigel I'm pretty sure does it in jest and would love to play along with Jamie, but Jamie may not be aware or interested in doing so.
Why does he have to "Westernize" Asian dishes?
Does he Westernize Itialian or French dishes?
No.
He used guanciale instead of bacon.
He used peppercorns instead of cracked black pepper from the shaker.
He used proper cheese that he grated fresh, rather than using the imitation parmasan cheese you find in stores.
@@IIGrayfoxII What would someone "westernize" about italian or french cuisine? They are western already?
What do you mean by roaring pot of boiling water, it's either at true boiling point or not, the temperature doesn't exceed 100 degree's unless you are extreme altitudes, what I'm assuming you mean is to keep the heat under the pan at full while it's boiling so boiling point can be reached quicker after the reduction of temperature.
This is the second clip I've watched! Your commentary really adds to the original in an informative and entertaining way. I don't understand why there is so much complaining about how Jamie makes this carbonara. I would like to try making it andId love to eat what he made! Ty, James!
Glad you enjoyed it!
I also think this is a good carbonara. I make it quite often at home. I like how he wasn't shy on the pasta water and agree he should use a ladel.
Depending on how much cheese you put into the eggs, and how much fat from the meat, you really need a nice bit of water. Like 1/4 cup. So it's important to not oversalt it.
When you just add a few splashes like some people show, you end up with a greasy plate of cheesy pasta.
I also like a ton of black pepper.
Garlic tastes like bitter dog shit in carbonara. Don't use it.
Bacon is okay. Sure smoked bacon changes the flavor, but its all I can find and it does a nice job.
Everyone is opinionated about their carbonara.
It's crazy how simple dishes are the ones to generate such controversy.
Or alternatively you can make guanciale by yourself, it’s really easy.
@@MichalEysymont I think what makes it tricky is finding the jowl. They aren't commonly available around here.
Another reason why we should avoid cooking with rings on is in case the ring falls into the food product, which is a physical hazard. If that were the case, you would be liable for what happens to their teeth, or if they ingest it, that‘a a worse thing.
Very true in the real kitchen!
@@ChefJamesMakinson This is also a big problem in the factory. You could be stirring a giant vat of sauce, and then you drop a ring in it, and you’re gonna spend forever to try to get it out.
Yes, hygiene! Why does not a so-called «top chef» know this?
@@lindadrazdiak4461 I have no idea. I don’t wear rings anyway (for now), but even if I do wear one, I would take it off before cooking or working in a food factory.
This is honestly the best video I've seen about carbonara from a non-italian in my life.
Went to Italy for the first time this summer and tried the carbonara. It was amazing. This is one of the few recipes Jamie got right. Have to give respect where it is deserved.
Great to hear!
I have a lot of time for Jamie. I’d love to see what you think of anything from his “naked chef” series back in the day. He clearly knows what he’s doing when it comes to cooking. His fish curry from one of those episodes inspired me to give cooking a go, he didn’t necessarily make it look easy but he made it look achievable
But his passion has always been getting people who don’t cook at all to cook, and promoting healthier eating than fast food. He’s always been all about the “cheats and hacks” to remove the barriers that keep people too scared to try cooking. Letting you know which ingredients and techniques to do your best to get right and which parts you can pay less attention to if you aren’t feeling confident or don’t want to. Hence his current bad reputation amongst certain authenticity aficionados - the instant rice packets for fried rice are a perfect example of this. Easy enough for a teenager to cook and it works but ooooh boy is it inauthentic
AFAIK he’s always done pretty authentic Italian food tho
I also tried once the "splash water into the pan" technique and I can tell from expierence it is quite a mess. Don't use it xD
But overall this Carbonara looks realy good. The shell removal of the peppercorn was totaly new to me, but to be honest I didn't completly understand the reason behind it. I always used every bit of the peppercorn. I also used a technique from Vincenzo's Plate to mix the grated cheese with some warm pasta water to get a thick cheese creme and than add the eggs to it. I think this is especially helpfull when you only have roughly grated cheese at hand.
It is quite messy! :)
he seperates the shell parts from the inside since the inside is stronger and the outside is milder ...
One year ago i started to work in italian restaurant. I had three head chefs showing me "authentic carbonara"(all had some variations)
My personal choise is linguine, and i use 3yolks+ 1 whole egg + loads of pecorino.
I buy two Tesco Carbonaras and a flatbread ( garlic) i cook the flatbread microwave the carbonara then tip th carbonara onto the flatbread ad chedder cheese and wotsits and tomatoe sauce..my dogs love it
Looks like a decent carbonara. As a chef myself ( retired ), I wouldn't be using metal tongs on a non-stick pan ( They make tongs with high temp. silicon tips ), and I wouldn't be cooking the pepper in the rendered fat ( It can burn easily ). I usually added the toasted pepper close to the end of the cooking instead. Also, this would be the first time I've seen whole egg used, usually it's just the yolk
I've seen Italian chefs (and grandmas) use the entire egg. I personally prefer it in a home setting because I won't have to worry about egg whites
First video from Jamie where it looks like he actually knows what he's doing. Nonetheless love the high quality of your reactions like showing the stuff you explain!
Do you prefer the authentic italian Carbonara or the "Carbonara" with cream like it's done in most non italian places?
I make a French recipe all the time at home, as I more use to it
@@ChefJamesMakinson I'd love to try that. Maybe you can do a video about it. At the place I used to cook, which was more like a higher quality fastfood chain. We used cream, chicken broth and pepper for the sauce and added egg yolk in the end when it cooled down a bit, which isn’t authentic all 😅
@@NaughtyLamb yes, but the reason it seems hes a bad cook is because he sucks at asian cooking. But he is actually pretty good at european cuisine
this must have been the only video of jamie you have seen then ... seriously some of the dumbest crap ive read in a long time ... also the fact you ask if "someone prefers cream in the carbonara ... i mean ... you have indeed no clue at all do you. Cream is a sin and a big no no in this!
Somebody else was cooking the food. He was just standing in for filming
Jamie has made cooking accessible and achievable to all. He is my number one go to.
Jamie has made *bad* cooking accessible and achievable to all.
I bought my first cookbook when I was 9, it was Jamie's first book. He was my favorite chef, I still like him. He lost me a bit when he was on that whole school lunch trip.
Nubie, I think Nona means old Italian grandmother that cooks with traditional methods. Agree pepper OTT, no butter if only bacon? I finish with pepper and drizzle of olive oil.
For classic Carbonara:
1. You never ever use garlic
2. You only use the yellow part of the egg
3. Pepper only at the very end.
4. Tatse your guanciale first. If its already very salty you dont need to put salt in the water, this can quick become a mess very fast (especially if you overcook guanciale)
Classic carbonara uses the whole egg. It’s only on recent decades that cooks only use the yellow to make it more luxurious but the REAL original recipe used the whole egg. Shame on you being Italian and spreading false information.
Garlic is optional the same way pissing on your dish is
So for this traditional Italian farmer dish you only use the egg yolk. All
Right...
@@fischerderheld4407 feel free to do it the you like😉 and btw Carbonara is not 100% a traditional farmer dish
1 yolk per person + 1 full egg for the plate is considered the classic way for many Italian chefs.
but for sure yes no garlic and a lot of black pepper (hence the carbo NARA)
We’re so obsessed with ‘authenticity’ yet when it comes to food the only thing that matters is flavour.
True, however, I also see the importance of "authenticity". It adds another dimension to the food. If we cook a dish and try to make it as "authentic" as possible, especially with dishes with a long history and tradition behind them, we get the extra excitement of thinking "Oh, this is exactly what my great-grandparents would have eaten decades ago!" 😊 I like to see it that way, at least. Creativity and innovation are important in the kitchen, but sometimes that touch of history enhances the experience 👍
Salt also raises the boiling point slightly, so its hotter. I always put some oil in the water as well.
That's why we add salt after the waters come up to a boil but it would require a very large amount of salt to make a considerable difference
Pecorino is also a white grape variety used in many local italian white wines...
jamie: these eggs are very delicate
also jamie: *cracks the egg trying make it stand up few minutes ago*
Maybe that's how he knew they are delicate
Not so bad, consider it s a jamie dish.😁
But there are 4 improvements:
1. No garlic
2. Toast the pepper corns
3. Use only the egg yolk or at least more yolk then egg white
4. The most importent- use good quality pasta al bronzo like de cecco or rummo to get more starchy water
The best carbona you find by luciano monosilio 👍
Ever since I saw Luciano Monosilio's (the king of carbonara) version of Carbonara, I've never gone back. He does add quite a bit of pepper and Pecorino at the end.
For how bad Jamie Oliver is, I actually give this performance an 8/10 and would recommend it as he did nail all the traditional parts though there were some minor mistakes. I wish he did a better job at explaining the meat and substitutes for it. I also wish he mentioned Whole Egg v Egg Yolk variants.
People say this is an easy recipe though to me I consider it to be a more intermediate recipe mainly because of the eggs. For me, I am always worried about cooking with eggs because of possible scramble which isn't too hard to do in this dish.
I understand what you mean, this is why tuning off the heat can help so you don't scramble the eggs, gino d'acampo makes a lot of carbonara and every time he makes it, it is with a different method! haha
Nobody thinks he’s a bad chef. Is this the first time you’ve seen him?
All this time I've been putting the pasta water in the bowl with the egg and cheese mix, never thought much of it because it still turned out delicious, and the egg didn't scramble when adding to the pasta & bacon pan if I was fast enough. I'll try this approach next time.
Tried it, and I prefer my old way of doing it. This way it was too moist (though still good), my way has a creamier, less brothy texture that I prefer.
good point about taking rings off while cooking. thank you!
You are so welcome!
I think Jamie gets way too much stick. I grew up with him on tv and he's probably taught me more about cooking then anyone else. Maybe he isn't 100% authentic, or refined in his style but importantly he teached people that cooking can be fun and that anyone can produce tasty food. And really at the end of the day that's all that matters
You being so positive is just wonderful.🎉🎉
😊 thank you
Thank you , I've done Carbonara a few times and It's good to know the trick of the garlic, never done it but I will. Thank you Chef.!
Garlic doesnt belong in carbonara, trust me you'd be hard pressed to find garlic in carbonara in Italy
In Indian grocery stores you can get CRUSHED black pepper which has a strong aroma and keeps well in airtight containers and it's convenient to use.
"Regular Ordinary Swedish Meal Time" on youtube is the only cooking channel needed
Watched a bunch of your videos.
I love how educational and rational you are.
I appreciate that!
excellent video quality. Very professional work buddy
Thank you!
Jamie is so Italian in his theatrical gestures, cooking with rings on and so on, it makes a lot of sense that he was trained by a master Italian chef!
The reason I like you more as a Chef than Jamie is because you explain a lot more the important steps and you give a lot of Tips and Tricks! Thank you so much ❤
Thank you!
Hey chef, I love carbonara, and i prefer it without cream. I Often use a spoon of it it to temper the heat and avoid the eggs becoming scramble eggs. It's the very délicate process i cant master everytime withou cream. What is your insight? I know by adding the cheese and egg mix to the pan it will scrumble a bit, i have tried the new method by adding the pasta into the egg mix before, but the ratio has to be respected or the egg wil cook too fast
Nonas are grandmothers. He was saying his is a classic carbonara from chefs, from grandmothers.
I think about the different guanciale textures, I like a mix, spongy with a little bit crunchy, this is very Italian style...
Nice video Chef. Thx. I would add that Jamie’s “From Nona’s” likely means From Grandma’s (kitchen). Cheers
Hello James, when he says classic as it can be, from chefs from nonas, nona means grandma in Italian so he is talking about the classic recipe, the original one that your grandma would do for you
Nonas, I belice us the italian translation fo grandmothers. I really thank you for this vídeo, because, I've been making it with heavy cream instead of eggs and now I feel so dumb. So thank you so much for the heads up. (I subscribed because of uncle Roger, but I am learning so much from your videos, thank you once more)
thank you!
This was a really good video. I seriously want to try making this :)
You should!
JO is good because he doesn't over explain and makes it look simple. Easy to remember and recreate
The subjective critisism and whiny, fragile ego arrogance towards him is a bit annoying. To each his own on expressing what they thing, but you have to acknowledge his contribution to a new way of cooking with ease. That was before all the instagram,youtube and gazillion blogpost hobby chefs around the world had something to say. His early success tapped into a market where was none and millions of people started to cook for themselfs and in their private setting for friends and familiy, even were encouraged to become a chef themselfs. There are multipe restaurants in my city whos head chefs began their career at that time. They´re still in buisness and have a smiliar concept going. Mixing cultures, ingriedients, no boundaries, easy going and delicious food. Too much bla bla going on today, manifasted with such "reaction videos" and commentary.
A chef I known from northern Italy uses speck, it tastes delicious in his carbonara.