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After lots of failed tries and scrambled eggs, I followed your explanation and I finally managed to get a creamy carbonara. I did it a bit differently, but following the same reasoning. I beat an egg (including the whites) with the cheese, rendered the fat then cooled the pan down in some cold water, then poured the egg and cheese mixture and stirred it a the lowest temperature my gas cooking machine allows me to. I then added the pasta, stirred for a bit and added some pasta water. Thank you so much for making me understand where I was going wrong!

And another one. 💪

Love this.

Your video is the precise reason my carbonara went from scrambled eggs on the first attempt to the real thing on the second try. Thanks so much!

zajebiscie wielkie dzieki!

Just in case anyone was wondering, yes yeast releases CO2, but it doesn't contribute to global warming. That's because they are metabolizing sugars that were made by plants within the last few years. The plants made the sugars through photosynthesis, so the carbon in the sugars came from CO2 in the atmosphere. The carbon the yeast release came from our current atmosphere, not carbon fixed 200 million years ago as is the case with fossil fuels. There is no net gain of CO2 in the atmosphere just because the yeast made CO2. Yes, before anyone asks, there is net CO2 emitted due to land use changes in agriculture and for fossil fuels used in the farming and processing needed to produce the flour and sugar. But this CO2 has gone into the air whether you feed sugar and flour to yeast, or leave them sitting on your shelf.

Hey, hope you are doing well. Looking forward to your next video!

I actually found this very helpful! I've tried the "simple" methods taught by Food Network chefs of all varieties. Basically all variations of Alacard0malley's comment. All entirely unhelpful as no matter what I do, I still end up with scrambled egg carbonara. This was very helpful for me. It's like making a runny custard basically. Lightbulb! Much easier for me to cook the eggs first and pour over pasta later. I can't wait to try it this way and see if I can get a sauce instead of a scramble.

Placing the bags in a cardboard box or wrapping it in burlap will extend the life of the bag that is broken down by uv light. They work great for annual plants. Using it one or two years while you work on the budget to afford more permanent options is better than not growing anything at all.

It’s the UV that damages the plastic, if you surround it with burlap it doesn’t degrade

Ikea bags cost 10kr / 1 usd. Its a lot cheaper than buckets or pots. I'd rather get rid of it immediately after harvest then to avoid contamination. I also have a city provided cultivation plot that already covered in plastic from previous tenants, so perhaps I'll look into sowing my own bags that are soil safe and uv protected. 👍🏻

Some recommend using the IKEA bags surround covered with cardboard and then outside hessian put together with the tie clips.

Thank you! I had seen those videos about the ikea and plastic bags for gardening and was contemplating using that method. After seeing this I will use other means. I am glad that you posted this!

Great info. Thank you...

I'm eating a scrambled carbonara rn, actually not that bad

I'm a retired chef. I am starting a home-based pierogi business, having ordered a stainless steel 6-pierogi press from Poland. In the past, I've used many different pierogi tools and recipes. Your recipe seems what I need. It have authenticity, low food cost and simplicity. Thank you. Please advise common Polish fillings, sweetie savoury. Cheers from Medicine Hat, Alberta, Canada.

don't be a fool! there's no global warming!

Mix your eggs and cheese in separate bowl. Add pasta water to bacon pan when bacon ready> turn bacon pan off> shake> add egg/cheese slurry> stir/shake> add pasta water to desired consistency. Use residual heat to cook the eggs, this dude has made it way too complicated.

I've never had a better tomato than the ones I've grown myself! Nice video and I'll stick to my pots!

Very nice video. I always remember learning in high school science classes how we never really touch things but it is the forces at an atomic level pushing with equal and opposite forces that keep myself separate from a surface. A fundamentally different way of thinking about touch. Knifes work by exerting a relatively small force on an extremely small surface area really pushing those atoms out of the way. Your graphics did a great job at showing that.

I can't find fresh yeast anywhere in my area, lol. Oh well.

Nice experiment. I wonder how the "Ikea Sensuell" would compare, those are also supposed to be 3-ply I believe. From the materials it seems to be using aluminum sandwiched by stainless steel.

Very interesting so thank you. In some ways though, it just creates more questions. I have some tri-layer ikea pans but haven't tested their cooking speed in terms of heat transfer with normal stainless pans. A number of frying pans are made from aluminium (note the correct spelling 😎) albeit with a coating of some sort so you think they would be highly heat conductive. It would be interesting to see how manufacturers design the pots to optimise the technical aspects of material thickness vs thermal conductivity vs weight etc. Cheers

Just get it in the pan....

This is cool

Great idea for a science fair for children to do

Good tip with the temperature of ingredients! Some naive questions about warming up the water: 1) why not use warm tap water? 2) is there less time & energy needed to warm up the water in an oven then using a mixer for 10 more min? (I understand time saving when kneading using hands though)

Really nice job on this video. The style is great!

Any idea why this guy doesn't like drying rice after cooking? th-cam.com/video/53me-ICi_f8/w-d-xo.html

Thanks so much this was very helpful because we're making carbonara today for the first time and the last thing I want to do is turn it into a scrambled eggs pasta. Cheers!

th-cam.com/video/9lD-0uBDiJQ/w-d-xo.html That's how you REALLY make a carbonara. Not this process you do

Hi Thank you for the explanation! It was much needed for me...I am going to try to bake a bread soon! Btw are you from Switzerland?

I'm excited to use my fresh yeast. :)

Liked and subscribed! Great video! Just uploaded my carbonara recipe

Nice video, thank you!

Thank you for this video! Where I am in the US I've never been able to find fresh yeast. Some recipes I've been wanting to try call for fresh yeast and I didn't know if using instant yeast would create a difference.

I hate heating slowly at a very low temperature. It's either on or off for me. I guess I'll have to stick to my pasta with scrambled eggs😜 Or .. do you offer home delivery?😉

Very interesting, I wonder do you think the fresh yeast would be any healthier than active dry yeast? Sadly Fresh yeast is really only commercially available here in Australia. Do you know how to make fresh yeast?

Very interesting experiment :D Thanks

Wow, Now I understand all this conversations with my husband. "It's bitter!", "No it's not!"