Cheap VS Expensive Spaghetti Carbonara (British style)
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- Cheap vs Expensive recipe challenge. What happens if you make the same recipe with different ingredients on the budget scale. More cheap vs expensive recipes on this playlist • Cheap VS Expensive Cho...
On this episode we are attempting a British style spaghetti carbonara, featuring some extremely expensive olive oil! This is a recipe from a well known UK cook called Delia Smith we have used for Years, things like the cream, onion and bacon are optional in her recipe, in fact, traditionally some would say the cheese should be pecorino and use guanciale or pancetta for the optional meat, but this is one we've always used and were limited by the cheap so was best for our comparison. So we are just calling this a UK style carbonara. We always find these recipes fascinating and hope you do too, keep the suggestions coming in and check out the playlist for the other cheap vs steep recipes to date including chocolate brownies and a cooked breakfast!
Keep in touch:
Barry Lewis Baking Mats Amazon UK amzn.to/3SdAWVq
Barry Lewis Baking Mats Amazon USA www.amazon.com...
Facebook / mrbarrylewis
Instagram / mrbarrylewis
Twitter / mrbarrylewis
Patreon / mrbarrylewis
T-shirts & Merch mrbarrylewis-2...
Website www.barrylewis.net
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Ingredients list:
225g Spaghetti
2 Eggs, plus 1 eggstra yolk
100g Bacon (optional)
1.5tbsp Olive oil
1tbsp Parmesan, plus extra to serve
Salt and pepper to season
1 Onion, diced (optional)
2tbsp Double Cream (optional)
Recipe method barrylewis.net...
#barrylewis #carbonara #recipe
Whilst you don't have to put things like cream in the recipe, we wanted to as an option to give more comparison on the shop. We've typed up the recipe method here with full hints and tips and what we would buy from luxury or budget supermarkets (spoiler, budget was best!) barrylewis.net/recipe/spaghetti-carbonara-cheap-vs-steep/
For more Cheap vs Steep videos, check this playlist th-cam.com/video/5awtkLiSXHY/w-d-xo.html
I was really curious about this video until I saw the onions.
"We are protecting you, Barry and Mrs B! The Italian Authenticity Police has to go through us!" _stands up_ " *I* am Barry Lewis!"
@@irian42 Yes and no. I would indeed have liked a cheap version vs steep version of the Italian version. It is one of my favorite dishes, but the main thing is I just hate onions... So to see one of my favorite onion-less dishes containing onion just hurts 😅
u do not put cream in carbonara :(
This is not carbonara 😂😂 love the videos though
You should do another series called "Fast Vs Last" or something where you use two completely different recipes, one that is really quick, and one that takes ages, and see whether it's worth the time difference!
that's awesome idea, I like the idea of it being the same recipe though and nearly did something like this! Watch this space, thankyou
@@mrbarrylewis do it Barry
I read the title I thought it would be a head to head with a takeaway order.
So recipes would work, but there’s gadgets like the instant pot that would make things difficult to judge.
Like a proper ragu/bolognese that gets simmered for hours.
Pre-ground cheese is often treated with cellulose to prevent clumping in the package. This affects how it melts in recipes.
Ah cheers Bob
You are also paying to it grated, rather than it necessarily being a better cheese.
Pre-grated cheese also often comes with mould (that you can't see because it's so small).
Try again with the expensive and switch out the over priced crappy pre grated branded cheese. This recipe is delish by the way, Nice one!
I think super traditional carbonara would be really good for this, because it is only 4 ingredients and so the differences would shine through a lot.
exactly!!!
With traditional you mean actual carbonara? 😅
@@pinupbyjm well, yes, or at least closer to it. I think cheap using bacon and grana padano rather than guanciale and pecorino romano would be absolutely fine, for instance.
@@camilleosoba3981 I was hoping that someone would mention guanciale 😁
Even if you go with Luciano Monosilio's recipe, and add grana padano, it's only five.
And yes, that would certainly make the differences shine through.
Even makes it simple to just swap a single ingredient to test that difference - e.g. cheap vs expensive spaghetti. Cheap vs expensive eggs. Cheap vs expensive pepper. Cheap vs expensive cheese.
Wait a minute, isn't Elmlea a "cream alternative"? I mean, it is mostly buttermilk, so it's still dairy, but it's also cut with vegetable oils. While it's surely suitable for purpose, I wouldn't think of Elmlea as being proper cream.
Also, a blindfolded taste test sounds like it'd be amazing. And bring us back to the days of Barshens. I still remember that semi-festishy Blindfold Jenga session, hosted by Dan NerdCubed and made all the spookier by Paul Gannon.
Elmlea stays fresher for longer, over the double the shelf life of dairy cream (before and after opening). Pour over pudding, swirl into soup or add a splash to your scrambled eggs.
Nutrition Facts
Buttermilk (MILK) (86%), Vegetable Oils in varying proportions (Palm, Rapeseed) (13%), Stabilisers (E412, E410, E407), Buttermilk Powder (MILK), Emulsifier (E475), Colour (E160a)
Elmlea in the steep 🤦🏻♂️
I accidentally picked up Elmlea once, NEVER again!!
Probably wouldn't have mind so much if it was dairy free, but I don't see how someone can make a dairy product so bad!
@@justanotherviewer4821 Yeah, it's not that great. But with that said, even though I prefer proper cream, I don't really hate Elmlea.
I wouldn't go out and buy it myself, but if I had to use it in a pinch, it wouldn't be a terrible time. As a last resort, you could probably do worse.
Hearing about Carbonara being "british style" puts me in mind of grandmothers and bycicles.
I understood that reference! 😂
Exactly!
I thought the same thing!
Barry, Elmlea is NOT cream these are the ingredients BUTTERMILK 69%, vegetable oils (palm, rapeseed), LACTOSE, emulsifiers (SOYA LECITHIN, sucrose esters of fatty acids), stabilizers (xanthan gum, locust bean gum, carrageenan), colour (carotenes). I use Longley Fams cream, it's like it used to be. Sorry it's got to be said😀
LOL just shows firstly that some you tubers don't have a clue what they are doing, and secondly most of the time cheap versus steep doesn't make a difference? To be fair though good quality eggs and cheese do taste different and i think that is the point of these sometimes its worth spending extra sometimes its not.
Elmlea… 😢
Isn’t that expensive olive oil meant for eating as it eg on food not for cooking?
Yeah they were both extra virgin olive oil so should just be normal olive oil to balance it out really, but worked all good!
@@mrbarrylewis Extra vergin only means it's from the first pressing. The means how is what makes the difference. Cold extraction is best, but very expensive
I would've liked to see a cheap vs steep real italian carbonara. With no cream, but where the creamy sauce comes from emulsifying the pecorino with eggs and some of the water used to cook the pasta in. As Guanciale is probably difficult to find and thus quit a bit more expensive then bacon, that would already be a good one to start with. And then use a very slowly dried spaghetti, hint, the quicker pasta has dried, the more orange the color, the slower the pasta has dried, the lighter the color. For the cheese, you can go for a very good pecorino for the steep one. And some basic parmezan for the cheap one.
I would've realy liked to see such a steep vs cheap.
Thanks for the video! I believe the pre-grated cheese issue comes down to the fact that they tend to add anti-clumping agents, such as cornflour, which wouldn't necessarily be desirable in what you're cooking - when you grate it yourself, you have full control. I don't know if that's true with this particular cheese, but it certainly the case for most pre-grated mozzarella for example :)
cool info cheers
When you buy the oil in the canister, you are paying for the canister. Olive oil deteriorates in the light so it should either be kept in a tin or in a dark cupboard.
Also, there are people that found out cheap olive oil might not be 100% olive oil, even if it says it on the ingredients. Cheap olive oil tends to be a mix of oils.
@@_Azzychan if it’s a blend it legally has to state this on the bottle. Some of the Fillipo Berio ones do, despite being comparative expensive. Aldi’s standard EVOO is not a blend.
@@PotatoPirate123 Thanks. I forgot where I had heard the information I posted.
I did find something on Consumer Reports that shows things can be a little confusing in regards to Olive Oil though.
I guess the main thing is taste preference and what you are doing with it (just flavoring, sautéing, etc.)
@@PotatoPirate123 Nah, over half of the brands will likely be adulterated. The cheaper ones definitely will.
Barry...onion, cream, bacon? You also realise it's called carbonara because of how much black pepper is in it? Man, better hope Vincenzo doesn't see this....
I bet he would have heart attack after this.
Just followed a good old Delia Smith recipe we've used for Years, it's all optional just wanted more comparison
@@mrbarrylewis but do not call it CARBONARA, when it is not
@@mrbarrylewis I'd love to see you do a traditional carbonara. It couldn't be simpler and it's unlike anything else!
@@angelikaradominska5512 relax lol
Elmlea isn't cream! It's made of oil and buttermilk and a bunch of other stuff. It's like comparing margarine to butter - even the most expensive margarine will never beat the cheapest butter
I think Barry genuinely doesn't realise that it's not cream. I've seen him use it quite a few times in videos in the past.
He needs to see this so he finally realises haha.
Wow, I had no idea, thanks for the info!
Maybe consider contacting him on twitter or i can if you don't have a twitter account
@@danw9403 I see it now lol, yep done that a couple of times!
@@mrbarrylewis Try putting Elmlea in your coffee. You will NEVER buy it again. It's dreadful stuff that it generally only found in corner shops because of its shelf-life.
Still, thumbscrews and the rack are inadequate punishments for people who put cream in a carbonara.
Guanciale - It can be a pain to find; took me a couple of years to find a shop that had it - came to a little more than 1 US dollar per serving considering you don't need that much. It makes its own oil, so you don't need olive oil. Don't need onions, either. Eggs: I do try to get the best I can find which is about $5 or $6 for a dozen, so let's say $1 per serving since i'd use two eggs per. Good pasta in standard size (700-800 grams) costs me about $5 or $6, so let's say $2 per serving since 100g wouldn't feed a baby. Black pepper: No idea how to break down the cost of that; always have some, probably always will. Let's pretend it's magic pepper and is $0.25 per serving. Pecorino: Cheese is probably what will cost the most unless you're in Italy. For me, I'll say the amount I'd need per serving would be around $2.
That brings me, and where I live is not cheap, to $6-$7 for a good portion of carbonara. Considering a plate of simple spaghetti with a weak sauce now cost me around $20 at a restaurant that caters more to students and drunks, I'd say that's a great deal for one of the best pasta dishes I've ever had.
Everything I know about carbonara I learned from Vincenzo’s Plate. Guanciale is the right one to use!!
Loved this video... Got a feeling that Vincenzo's plate might have a few things to say about the carbonara recipe though 😉😂
Can’t wait to see his response!
He did say ‘British style’ to be fair, and Brits (like the French) have a habit of adding cream to absolutely everything.
Does Vincenzo like anything that his Nonna didn't make?
„few“ *swears in Italian*
I make carbonara more the “traditional” way as a somewhat regular easy, low-effort weekday meal (ie. Pasta, eggs, pancetta/bacon, Parmesan), and I usually use Aldi’s parmeggiano reggiano, because it’s actually really good despite being cheaper. But I’m picky about the eggs and pancetta (or bacon if I can’t find pancetta - there was a major lack of pancetta for a while in the uk post-brexit/covid).
You might have to rename the title as 'British Carbonara', if any Italians see you add cream they might bring out the pitchforks xD
Haha, yes, i'm hoping the accent gives it away! But it's like when you see people from overseas doing a UK recipe, there are some variations, but it can't be fully authentic as both aren't available in the cheap supermarket. So British style (a Delia Smith recipe that we love) it had to be :)
@@mrbarrylewis I don't mind personally, I love these videos, but I have a few Italian friends who get a tad too passionate with their food ^_^.
@@mrbarrylewis Honestly I think it would be great if the more expensive version contains somewhat different/more authentic ingredients. Because if you already are willing or able to spend more money on a certain ingredient you probably wouldnt get the most expensive version of what can also be had cheaply, you would go for the best ingredient for the job that is available and that you can afford. In this case, the cheese and the bacon both would probably have much better expensive versions that might actually make a bigger difference to the end result.
Barry, I know you love a bargain, but you tend to forget that with the steep eggs and meat you don't just pay for the taste. You also pay for better care for animals
The expensive oil can be used on top of salad and drizzled over pasta dishes etc, you’ll get more health benefits from not cooking it. I LOVE these cheap vs steep recipes. Also, grated cheese is coated in flour to keep it separated, would be interesting to make the Ninja Turtles .Mac n cheese (pizza top) with ready grated vs block cheese.
If you do revisit some cheap Vs steep I would like to see a third option where you pick mid price ingredients. Or a combination of the cheap and steep. As I like many shop across all ranges for certain things. Cheap bacon, bread and eggs are always a no. But things like onions I would have no problem going cheap
5:24 trouble is Elmlea is not cream but an alternative to cream, and is a blend of buttermilk and vegetable oils and is classified as a dairy cream alternative (DCA).
With the time of year that's approaching, cheap Vs steep Christmas dinner?
I'd live if you did another "Cheap vs. Steep vs. Homemade" Special where you compare something like pesto, because I often hear people using expensive products as an excuse for cooking it themselves...
Doing a roast dinner steep vs cheap would be awesome!!!
I also LOVED the idea of going back to one of your first videos and seeing how much everything has gone up (or down lol) in price since your first one. Especially after the virus. That would be crazy interesting. You could even shop from the same 2 stores as you did in the first one if possible for the best comparison. I would love to see that!
Yes we will deffo do that!
@@mrbarrylewis I can’t wait!!
You should buy Guanciale for carbonara. This is really expenisive stuff 😱
Do they even make a cheap version of it like can you find it in Aldis at all. I think some asjustments have to be made literally for the sake of the series and for the sake of feeding a family of four hence why they used a rescipe they liked.
Oh wow I don't think cheap stores have that though
@@mrbarrylewis online stores maybe? I bet, there is some cheap and some steep online stores.
@@angelikaradominska5512 Yeah i'm going to do a few online, just takes a bit more prep. I'd imagine both ends of the scale could be crazy.
I'd love to see you do a "college cookery" series or something of SUPER simple, cheap recipes
Thank you for the video. I personally would always buy free range eggs and British Bacon. But couldn’t justify the price of the steep recipe.
You could make a Cheesecake, Millionaire Shortbread, Lasange, Chilli, Cottage Pie, Fish Pie, Rocky Road and Sticky Toffee Pud. Sorry loads of ideas came to me 😂
Really enjoy these videos :)
awesome suggestions thanks
Mrs B preferring the cheap option, the world must be coming to a end 😂
Love these videos Barry, much love
Carbonara literally is a 3 ingredient recipe. It's for poor people, no wonder cheap tastes better, it's how it's supposed to taste. Pasta, egg, cheese, that's all it is.
Thanks a bunch
I love the cheap vs steep series. It's cool to see what difference the ingredients you use in your cooking make. Some things I will not go cheap on in my kitchen, but at the same time, there are things I do not care if they are cheaper or not. In general for baked goods, I love farm-fresh eggs. They add so much to the dish. When making buttercream, I haven't notice too much of a difference in taste if I use an expensive butter. I have noticed that vanilla makes or breaks most baked goods though. If you can get good quality vanilla, I would splurge. I personally get homemade mexican vanilla that is to die for.
We had some super intense vanilla on one of the previous cheap vs steep's, was very nice but expensive!
@@mrbarrylewis Thankfully the vanilla we get is about 16 USD for 24oz. Relatively cheap for good quality. I live in New Mexico though, so it makes a difference for sourcing. It'd be interesting if you could try making your own vanilla too to see the difference. I've done that before too and I have a bottle of it in my pantry just in case I ever run out of my other stuff.
@@SapavemLasae Claire Saffitz makes her own vanilla and just keeps adding to it with the leftover pods when she uses vanilla bean in a recipe. If I used vanilla pods ever it's something I would do rather than throw them out
Looks good but it isn't a Carbonara, more like "Carbonara inspired pasta"...
What interests me more is not the price alone. I would like to see the ingredient on the packages of steep vs cheap. Like what is in that cheap pasta or the cheese. That would be a huge factor for me personally. Lobe the series, Im hungry now😅
RIP Barry after the oil purchase 😂 Mrs B’s face was exactly what my reaction would be too!!
I’d be interested to see a taste test of the individual component parts of the dish.
Cream on carbonara ? It's a nightmare
Also,why not pancetta?
@@BAH2710 to be fair, guanciale is very very difficult to get in the uk. If you can get it, it is extremely expensive.
Just an option to make the sauce more creamy
Steep looks like one you’d get in a high end Italian restaurant and the cheep looks like one you’d find in a supermarket own brand ready meal!
But the cheap was much nicer!
@@mrbarrylewis 😬😬😬😬 spoiler alert.. When you scroll and watch.. My bad! Shame on me and I'm just halfway through
This isn't even a carbonara. You don't put onion or cream in a carbonara. The correct way to make a carbonara is with guanciale (pork cheek) egg yolks mixed with parmesiano reggiano and you make the cream by tempering the egg yolk and parmesan cheese with pasta water from the spaghetti.
Nobody asked
Was about to say soon as I saw bacon and onions
Vincenzo's plate would be simply frothing with rage seeing cream, onions and bacon going into a carbonara. Especially with the absence of some pasta water!
Fantastic video though Barry, makes a pleasant change to see the cheep coming out on top for once!
It might (?) be interesting to see one with cheap/steep ingredients from the same store, rather than going to a discount/fancy store. These are super fun, but that would be more relatable 😃
The thing with grated cheese vs a block of cheese being better is a fact.
The problem with pre-grated cheese is this use a coating on the cheese to prevent it sticking together in the packet, I think it’s a kind of potato starch.
Obviously when you grate your own you don’t get that.
It makes a big difference in flavour and texture.
You should try one where it’s all from the same supermarket - essentials vs fancy ranges!
Elmlea isn't steep cream... its not even cream. Get jersey gold double cream if you want a steep cream.
Mind you cream doesn't belong in carbonara anyway.
Still hoping one day you do a blind taste test at the end to get the realest reactions. Just feel like knowing something is cheaper or more expensive can skew your opinions. Anyhow, still love the videos! Keep up the great work!
Yes we talk about that at the end, we will do it for sure
@@mrbarrylewis awesome! To be fair I wrote that before finishing the video, just now getting to the end. Both of these look amazing!
Amazing video and thank you for breaking it down!! nevertheless as the economy crisis keep rising, one needs to have different streams of income, a well detailed diversified investment portfolio in the financial markets is needed to survive, as well as secure a profitable investment future!
I'm happy to see Mrs Mercy Larry mentioned, she is recognized in the society, my spouse recommended her to me after Investing £2000 and she has really helped us in times of this bad pandemic crisis
Roast beef dinner strap v cheap but to make it fair only use brisket for both and just use strap v cheap veg and strap v cheap Yorkshire pudding and strap v cheap gravy granules
Great idea
@@mrbarrylewis brisket it the king of roast beef dinners as a former chef I use the point end which the fatter cut but has way more flavour
Sorry but besides eggs and pasta here is NOTHING more from carbonara. Where is pork cheek (guanciale is easily to get), where is black pepper, where is pecorino romano (easy to get). WTAH does the onion there? Cream? Oil? Guys, sorry but this is NOT a carbonara. You know what is funny? I just made today a real carbonara for lunch.
I'm not going to wade into the carbonara debate but I will say that Elmlea is not cream. It's buttermilk emulsified with vegetable oil.
Comparing it to cream is never going to go favourably.
Fair point Dan, I think most would omit normally anyway
Ok now i feel like a nerd but anyone who looks at TH-cam food videos knows this.
1. bacon is not what you use for carbonara so the steap should have been guanciale which is way more expensive than the second choice pancetta but maybe panchetta would have been less expensive than the bacon you just bought per kg.
2. no cream u can get the creaminess from the egg yolks and it feels more creamy than the cream funny enough. Just use the yolks btw not the whole egg.
3. cheese should be Pecorino Romano its not the same cheese as parmesan but both are good. You can mix it or use which one you like better but the pre-grated stuff is full of other stuff. Look at the package you will see it is not only cheese. It is probably originally parmesan but pre-grating and preservatives plus the "portion size" makes it more expensive than the real thing.
4. Was the pasta bronze extracted? if it was the money is worth it as pasta is not that much more expensive as you can fill up 5 people with one pack for one meal for a small amount of money. But in percent yes it is really expensive and they both have the same ingredients.
Honest prediction, they will taste about the same and you will prefer the cheaper one. I may be wrong :)
I love you Barry and Mrs Barry, but you can’t compare a wedge of Parmesan to pre-grated stuff. There’s no such thing as good pre-grated Parmesan.
Oh dear. Elmlea isn't actually cream. It's a mix buttermilk and oil. It's like Long-life cream substitute. I hate no 'healthy' substitute more than that cack lol.
Not a fan of buying the cheap eggs. The difference in price is so marginal that it will never significantly impact the outcome anyway, so I would not buy them out of principle.
Pasta, guanciale, eggs, pecorino, black pepper, salt and a little bit of pasta water.
alternative ingredients.
Pasta, pancetta, eggs, parmesan, black pepper, salt and a little bit of pasta water.
Nooooo you can’t use cream in carbonara 😰🥺
And where’s the pecorino?
Here's an idea, flip the idea slightly. Get the most expensive items from the cheap shop and the cheapest items from the steep shop.
Got to be smug on the egg-front, got some free-range, organic, fresh-every-day eggs here, for the cost of nowt, cos a neighbour's chook decided it likes a spot by our back door and lays one every day & are some pretty damend good eggs, though, not sure if "acquiring" those eggs means they're, ahem, "poached eggs"........... :P
Bro why am I watching a video about carbonare and the first ingredient I see is an onion
I keep wanting to say how that is not a carbonara even tho u clearly write its British style
It’s even cheaper if you make a proper carbonara. No onions or cream at all!
Barry & Fa. Cheers. When you have extra egg whites you can freeze them as is and use them later....extra egg yolks need the addition of salt or sugar to help preserve them in the freezer....I always have extra egg whites in the freezer which I freeze in ice cube trays and take out what I need. A friendly tip to make the kitchen more economical...Jim Oaxaca Mexico
I tend to use Lardons when I make Carbonara - saves me cutting bacon. I also tend to buy the best eggs I can because I find they have a better taste than caged eggs. And adding cream is just a bit of a treat. 😊 A cheap vs steep Take Away would be good with the cost of living being what it is like Thai Green Curry, Chicken in Black Bean, Sweet ‘N’ Sour Chicken…
Vincenzo's plate is horrified right now at this carbonara with cream and onions
Cream in a carbonara!? Sorry Delia has lost me....
Did you know that Elmlea isn’t actually double cream so it could’ve been worth getting the higher supermarkets own brand
It's buttermilk and vegetable oil
The look on Mrs b face with the oil 😂
Fish and chips would be a great one to do!
Love watching your videos mate may I please suggest a Sunday roast dinner for cheap vs steep
You should do an olive oil tasting video to understand the price differences. Sure there’s places in the UK to do it
It's better to grate your own cheese because then you don't have the anti-caking plastic derived additive :)
I'm surprised the pre-grated cheese could ever be more expensive that a block, but alright.
Maybe it's the extra process of it being grated that costs more?! There was another grated one even more expensive but it was out of stock
Ohoh, the pasta queen will hunt you in your dreams for adding the cream.
This reference is gorgeous. Just like you are.
Great video series. My family and i always buy the cheaper products. Or the ones that are on sale. Always looking for those bargins.
This video hurts me ALOT.
Also, keep a spoonful of the pasta water, and stir it in with the eggs, guanciale, cheese and pasta and some black pepper.
I’ve seen people comment this before- I’d love to see a roast dinner on this series!
Ironically we buy elmea over cream as it’s cheaper where we live 😂
our eldest daughter took us to a restaurant in NewYork called 'BiCE Cucina' the food was great! service great... best part my daughters paying, so after 5 courses i was enjoying my self, then the bill came and what does my wife do... ? she hands it to me and says "your dad will pay its our treat" i will give you a clue to the cost not including tip, $11 short of $500 for 4 of us...
the rack of ribs i had cost $47 what also shocked me is a side order of fries cost $12! the other courses range between $25 to $35 each and you wonder why i eat the roses on the tables when i get impatient for food
Blimey!
@@mrbarrylewis i know the check of my wife giving me the bill! lol but the food was great i would recommend them to anyone... with a large bank account!
but what i didnt know is they also have a meal that cost $2000! i think it was Tagliolini Pasta with Lobster and Truffles, saving grace really the wife didnt see that on the menu lol $8000 plus tip lol for 4 of us lol i better not let her see this or she might take us back.
@@cheekymonkey666 Crikey!
Cheap vs Steep video idea:
Rather than testing by recipe, test by ingredient.
A big cheap eggs vs expensive eggs test, to see how different brownies, omelets, cooked breakfast, ramen. Whatever you want, is...
Likewise could be replicated across other staple buys, to decide when it is actually worth buying expensive bacon, flour, cheese, vegetables, etc
Please, for the love of all that is holy, don't use the expensive canister olive oil for cooking. It's meant for using in cold applications like dressings, vinigarettes, drizzling on top just before serving, etc.
Hey Barry, have been supporting your channel ever since 2014. Thanks for doing what you’re doing, here’s to more content!
Thanks a bunch
Well, thts oil is for eating not cooking with.. You could be comparing some cooking red wine with a vintage clarat. But I get the pasta and eggs make a big difference.
Carbonara is a pasta recipe I love to watch being made even though I can't have it...
Doing an ultimate pizza Cheep vs Steep might be interesting.
Like, a cheap store-bought base vs a steep store-bought base vs a cheap homemade base vs a steep homemade base
Love to see a Sunday roast Steep vs cheap
Bacon =
Do you want 1 rasher or 6 and a half rashers? You can't compete on quantity with bog standard smoked bacon or a cheap brand as long as you can find a relatively lean pack
I've found when cooking with olive oil, there's not much difference between the expensive and cheap. But then again, I've never spent £18 on olive oil 😄
The cheap olive oils to me tasted similar to the garbage, highly processed seed oils. That's because it is adulterated or just chemically processed olive oil. Pure garbage. I got a rather expensive evoo and it tasted like I was picking fresh tomatoes. Like a from the garden green smell. It is quite good and does actually impact taste, though slightly.
Elmlea isn't cream by the way, it's cream-flavoured vegetable oil.
BUSINESS IDEA! Buy up cheap cooking oil, and pour it into an expensive looking container.. charge 50x more for it! I'm gonna be RICH! Almost as rich as when Coke tried to sell tap water in bottles.
if you'd make really cheap carbonara you'd start substituting the ingredients.
ps. don't eat carbonara at cheap steak places in thailand, it's more like a soup thing, that's cheeep
In a year the price of the steep one will look cheap.
Worryingly, yeah
I love this series!! It would be great if you both tasted the individual ingredients too - I would love to know if you like the expensive pasta better on its own! And the olive oil (maybe with a bit of bread?)
AHHH now I get why the Italian said “if my mother had wheels she would be a bike” carbonara definitely has NOT anything to do macaroni and cheese LOL no wonder he was mad o girl on the cooking show said that 😂😂😂😂😂😂
If you ever do a mutton dish- Sheep vs steep?
yes!
For the cheap version (and all cheap bacon, really), cook it low and slow in a pan by itself until it’s almost or actually crisp. Then continue with the rest of the recipe. In the case of this carbonara, cook it until 2/3 done, then add the onions. It will turn out MUCH better. The first carbonara I ever made was almost 20 years ago and it was with $1.50/lb American store brand bacon on sale. I HATE chewy bacon, so I decided to cook it some before adding the shallots (what my recipe called for) and it turned out beautifully. Plus, I learned a great cheap bacon hack!
Noooooooo! No cream in a Carbonara! You make the cream with the starch water, eggs and PECCORINO cheese!
NEVER use GRATED cheese!
Get rid of the onion because it's not in original Carbonara.
What about the parsly?
Congrats to the video but the Italians are screaming because you are using bacon 😱😱😱😱 If you want to make Carbonara you have to use Guanciale (or pancetta) 👍🏼 Big NO NO to bacon 👎🏼
Oh Barry…….. you can’t use artificial cream (Elmlea) against FRESH cream….. even if it is cheaper. It’s a whole different thing. A top chef would throw this out
1. Olive oil prices as all prices have increased
2. How this 1l bottle last you quite some time? I am greek and it lasts us as 4 member family brob a week... we don't buy olive oil from the supermarket we buy it in barrels called here tænækæs(τενεκές)
18 pounds for an olive oil is not expensive. a good olive oil that size in Italy would be ~40. That cheap one probably is not olive, ESPECIALLY because olive oil can not I repeat CAN NOT be put in clear glass or it spoils.
I don't really care for eggs, but I do raise chickens, and I'm always shocked at how lovely, dark orange the yolks are compared to barely-darker-than-butter-yellow cheap store bought eggs are. After a 40+ years of claiming "I hate eggs", I'm finally able to tolerate them, especially the tiny ones from bantams. I've only met one person who refused to accept a gift of my absolutely spoiled, free- range/pasture raised chickens' eggs, and the reason was they found them "too rich".
I think the Elmlea was a bit of a screw-up as that’s just a buttermilk ‘cream’ so has a very different flavour to cream. Having said that, the cost of the ingredients are just absurd with the steep item. The thing is, their captive audience doesn’t give a monkey’s as they have so much money that they don’t care if they’re spending 60-80 or £100 more on their shop. Some people just have such a huge disposable income that they’ll just chuck whatever had the nicest packaging into their basket and whack it in their half-empty American smart fridge. Some people just live in another world to the rest of us!
Why wouldn't you compare cheap british cost of living version vs traditional technique expensive version?
or cheap traditional vs expensive british
sounds far more interesting