Late night Carbonara and Whiskey Sour
ฝัง
- เผยแพร่เมื่อ 10 เม.ย. 2020
- Pro-tip: if you make your carbonara with an extra yolk, that leaves you an extra white for your whiskey sour. I didn't cook enough pasta, so I'm saving that egg mixture and I'll use it for savory french toast tomorrow morning.
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - แนวปฏิบัติและการใช้ชีวิต
Kenji: "See you in the morning"
Me: "OK Goodnight Dad"
It's just like watching my dad cook. Except the food isn't burnt and he's not shouting at me.
did your dad abandon you after arsenal's dismal season?
@Vijai Madhavakkannan football's been cancelled for like a month now...
@@evanxu1502 its a meme phrase, i think its from the IT crowd show
Whos doing the dishes and clean up, I think all home cooks can learn a few tricks and tips from a pro like @J. Kenji López-Alt
*banging pans and making no effort to be quiet while cooking*
Also him: goes outside to mix drink
It’s the thought that counts tho 😂😂
I think that's partly to avoid splashing, though, since the cocktail shaker likely wasn't a perfect seal
Shakes drink**
Neighbors: 😴😴😴😴
Neighborhood dogs: 🤨🤨🦻🚨
Chris Anderson he wouldn’t be whispering throughout the entire video if he wasn’t trying to be quiet
I think it's to not excite his dog, if I shook that around, my dog would be jumping everywhere, it'd be really loud late at night, and dangerous around all that fire.
Nah its actually the execution lol
"and I'll even take a video to prove it"
*audience burts into celebration and applause*
Yesss 😭😭
Whos doing the dishes and clean up, I think all home cooks can learn a few tricks and tips from a pro like @J. Kenji López-Alt
burts
@@MrDW72 good question but wrong place.
Me: Why's he going to the farther cabinet? The pasta is in the closer one
Also Me: I need to stop watching these videos
nope, there's no need to stop watching Kenji's videos, whatsoever
SumitoMedia my exact thought haha
Yeah I also am realizing I’m starting to memorize where everything is in Kenji’s kitchen 😂
I think I know his kitchen better than my own 😂
Also, when he was looking for a fork and opened the two drawers.
Me: It's the one on the right, dude.
Hi Kenji!
I have made this carbonara twice in the last week, and the first time, I royally messed it up. Burnt the bacon, pan was too hot so I scrambled the eggs but when I made it tonight, my dad said that it was one of the best Carbonara's he's ever eaten. I'm only 16, so I'm really proud of that, especially coming from someone who was a chef for 10 years, and has been a home cook for over 20.
Thank you very much!
When will we meet eric the legendary sous chef and bacon master
He's currently cryogenically frozen in the Wursthall freezers until the restaurant opens back up.
@Eric Lussiana oh shit
@Eric Lussiana can I order bacon from you?.
@Eric Lussiana Lies.
kenji:
*whispers quietly as to not wake his family*
also kenji:
*bangs the spatula against the pan with the might of thor*
Seeing you cooking in your natural habitat is so more helpful then any polished cooking video. Love these videos!
Ok
Ok
agreed - seeing the normal working area of a good cook is reassuring
The dog shows up for the lesson. Stays for the bacon.
I wonder if his wife ever watches these late night videos and is like "I thought you said no more carbs and cheese?"
Imagine the smell of Kenji’s turd the next day
I feel like we've followed the journey of that carton of eggs... At first I was like "You put your empty egg shells back in your carton??!". Now, I'm like "well, when you go through a carton in a couple of days, I suppose it is only efficient..."
I always use the carton when I'm cooking. If there's more than a couple eggs left, I'll throw away the shells. Otherwise, I'll toss the whole carton with shells in it into the compost.
Arwe Drøv
Fun fact. Salmonella resides on the outside of the eggs due to other eggs breaking and coating other eggs. Wash your eggs to be safe!
rrek7 Eggs sold in the united states are prewashed which also strips their protective coating, that’s why we need to refrigerate them. In europe and probably other parts of the world they’re sold unwashed and therefore unrefrigerated.
Whos doing the dishes and clean up, I think all home cooks can learn a few tricks and tips from a pro like @J. Kenji López-Alt
@@eq.8640 i never noticed that but yes, can confirm that eggs in Europe are in fact sold unrefrigerated but the seller always advises to put them into the fridge when you get them home.
Goes outside to shake as to not disturb family.
Slams door behind him.
pepper mill louder than shaker....aggressively beats eggs
I’m pretty sure that was just in case the shaker came apart
Lmao The utensils being thrown around woulda done me in😅😅
So the mrs doesnt hear you making cocktails lol
Tom M I was thinking the same lol
Kenji: "Yeah, me and my wife, we don't really like carbs"
Also kenji: "well, it's midnight, time for some delish noodles covered in animal fat"
Fat is not carbs(duh)
@@user-vq4pf7if3i noodles are though, dumbass
@@David-tr2ul why did you emphasize the fat the fat then ?
@@user-vq4pf7if3i because cutting down on carbs and overloading on fats while still not cutting down on carbs is a funny thing. I like kenji, but felt like poking fun
@@David-tr2ul lmao you fucking murdered him. Good on ya
I've been this vibe before. It's cooking with a couple drinks in you, maybe post restaurant shift and late at night. It's his rhythm, the way he's talking and also how he's trying to not wake up the family while making some noise haha. Love it.
He was so quiet I almost expected him to break out a "oh, I didn't see you there" and start monologuing half-way through.
This has to be the best most engaging cooking video I have seen for you. Love love love the soft-spoken late night tone. The humming and everything in between.
I just love the chronological order of these videos
3 Ingredient Mac and Cheese -> Late Night Mac and Cheese Quesadilla
Late Night Carbonara -> Carbonara French Toast
Thank you, Sous Chef Eric
In my kitchen, “whisky sour” usually just describes how I feel when I’m beating my Caesar dressing and the lemon juice won’t emulsify.
deadfr0g underrated comment
Thanks Kenji, I feel like you’re a big brother to us all, just doing your thing and sharing the love. Watching your videos has been educational, inspiring and heartwarming. Please keep them coming in these uncertain times. You’re doing great work keeping us connected :)
Kenji, these POV cooking videos are just fantastic. They are very raw, personal, and really give me a look as to what you guys do in the kitchen when it's not some professional televised program. This to me, is what cooking is. I hope you don't stop making these. Learning a ton, thank you.
On the next episode of what carbs or cheese dish Kenji is going to eat...
someone else made a comment like this. i don't understand. he's done many other videos on meals that aren't just carb and cheese. since americans eat 45-65% carbs in their diet, how is this surprising to you
@@redeyeofthenightfall The joke is that he said in a previous video that he was going to stop eating so many carb + cheese dishes.
Next episode - visit to the cardiologist
he already said it bread and carbonara sauce
he already said it bread and carbonara sauce
This is literally my favorite Kenji video to date and I swear I’ve watched them all
The old kitchen and late night videos honestly bring me so much comfort
I love these late night meals. Been watching this as my summer vacation already is over, so I get a little bit of a nostalgic feeling of being able to stay up all night and deciding to cook something in the middle of the night and not feel guilty about it or having to worry that I need to get up early for work.
Kenji singing Zeppelin to himself is exactly what I needed
Time stamp?
@@mitzo4526 0:39
Lol I didn’t even listen close enough to realize at first. Sure enough...Immigrant Song
Is it weird that we both whispered "sous chef Eric's pancetta" the exact same time? Lol
Love seeing these regularly and comparing how we cook; Really helps cement more growth in the kitchen.
Please never stop posting your late night cooking videos i love these so much and i’ve tried almost every late night video you made!!!!
Kids: Goodnight Dad!
kenji: Goodnight.
*3am*
kenji: OH ITS ONNN
Kids wake up at 3am: Oh no hes back at it
Extra white for the cocktail. Genius ingredients pairing..
Just a classic whiskey sour.
Yeah, that's the recipe for a whiskey sour.
I never heard of adding an egg white to a whiskey sour before, but apparently that's what is often called a Boston sour, which makes sense.
@@kareninalabama Yeah it's I believe the original recipe which went out of fashion for a while and now is making a comeback
.
@@adjunkin1 the Original whiskey sour is without egg, the Boston sour is more modern an with egg.
And the New York sour is like Boston sour, floated with dry red wine! Very good.
This is such a unique but actually really helpful way of seeing someone cook.
May I just say how wonderful it is that you make these videos in a working home kitchen, with the good, the bad, and the messy. We had one of those stands that I'm guessing you have for your daughter. Thank you for tonight's dinner.
“i would normally use guanciale but i only have this pancetta that sous chef éric made”
His catch phrase 😂😂😂
I'm not convinced he WOULD normally use guanciale!
I'm so happy I can level with this man on at least one aspect.... Singing Led Zeppelin whilst filling up my pan with water for pasta
I've never masted pasta carbonara until I used this technique (and I've tried several). The key is keeping the sauce and pasta moving off the heat at the end; when the egg started scrambling a bit, I added more hot pasta water and kept stirring like crazy and the solids dissolved. Perfect!
I’m glad you found your bench scraper. I always hate it when I lose mine. Thanks for posting these and giving us a little human connection in these weird times.
5:39am watching someone cook.
I always catch his videos at that time, and it always makes me hungry. Then I go to bed thinking about what I'm going to cook tomorrow.
BastiontheMighty I just be high as fuck watching these videos 😂
Man after my own heart, I remember learning how to make whisky and amaretto sours in a cocktail bar. So simple, yet so tasty
Love how the energy is different in your late night videos.
This is, without question, the best idea for a late-night foodnetwork show I;ve ever seen. I don't want talking (though I love you, Kenji!), but the idea that we're just making food and a drink POV is perfection.
I want to watch this before I sleep...but it’s 3 am and it isn’t processed yet. I’ll check it in the morning!
I have insomnia, so I have time to see it.
Woozlewuzzleable relatable
Mr Drum i’m just tripping out that your comment says 58 minutes ago for me and the actual video was 43 minutes ago
@@tenouttatena same XD
Giulian Tena i think he posted it twice, the videop
Hey Kenji! Loving the quarantine content but I have a question/suggestion. Could you make a video about your knives? I always love to know about a chefs most precious friends in the kitchen and I bet a lot of people would like that too. Stay safe and thanks for the great videos!
This makes so much sense! From now on I will be hammered when serving carbonara for the family.
Kudos to you my friend ! I love getting different ideas from you with your videos. Keep doing what your doing. Stay safe and healthy!
3:25 whoa it's weird hearing him actually drop the F bomb.
Brandon Ding let it out king
Its like your Math teacher yelling it when he stubbed his toe
He wouldn't say "fuck truck" a couple videos ago but here he is now
Let be honest, he owns and has worked in restaurants. The F bomb was in its natural habitat
@@Faustvonholle true but he mentioned once that he has a no yelling or cursing policy at his restaurant
Out of all the things I’ve learned from discovering kenji’s channel, I’m still blown away/ truly astonished by the fact that you can have a *boiling water tap* in your house lmao
is THAT what that is?!
Congrats for this gorgeous pasta from Italy 🇮🇹🇮🇹 it’s great to see the good old recipe being made overseas
wow, the build-up in tension when it was finally time to emulsify the sauce? tools getting thrown around, the heat on high, the tossing & stirring.. that's what film-making dreams are made of. and the genuine "oou!" when he finds the pancetta at the bottom of the pan? you can't teach that. simply a moment of genuine sincerity.
Kenji: goes outside to shake the cocktail shaker to not make loud noises inside late at night
Also Kenji: throwing utensils into sink
God bless him
*chucking utensils into sink 😂
Always wondered why he cooks up late at night. Now I know it’s so he doesn’t have to share with anyone. Smart man.
I just made this as it was the bomb 💣💣💣 thank you for another great recipe Kenji
idk why but maybe it’s the computer desk/little office area or the few things scattered on the floor but his house just feels warm and cozy for some reason
So we’re all having trouble sleeping huh
"Figure out what to do with the left over sauce." - Put your carbonara in a bowl and drink it like an adult.
I love these kind of videos!! Keep up the good satisfying work my man! 🙏🏻
Love that you are posting regularly! I’m waiting for your book to arrive.
I need a friend like you when the munchies hit at 3 am
If any of us had a friend like him at 3am, we'd all be fat as hell lmao but at least we'd be eating some good shit
Has this man ever ate dinner at a reasonable time?
Chef life dude...
I love this content. When things return to normal, please keep making videos like this when you can!
The best part about the coronavirus lockdown is more late night videos from Kenji.
casual piney the elder flex. I see you Kenji! But yeah, first thing i though, that's way to little pasta. Love that you keep the carbonara classic. Respect.
I'm italian, trust me: pasta is so much better of you wait the water to boil and then add pasta. Try it!
I think it's because they use grano tenero and we use grano duro so it's a different type of pasta and different to cook. Obviously grano duro it's the original Italian pasta
@@oppla5222 u right but the only difference is the time, not the way to do it.
Usually we wait that the water started to boil and after we add pasta.
Fratm siete tutti italiani e vi commentate in inglese ma che cazz
@@francescolombardo6926 ahhahaha hai ragione era per renderlo comprensibile agli inglesi
per la pasta secca puoi anche buttarla prima che bolla, non fa differenza. Ho testato io ed ha testato anche lui. Per la pasta fresca invece è obbligatorio che l'acqua bolla altrimenti diventa colla
Loving the late night uploads, I'm definitely making a whiskey sour and binging this when the liquor stores open up later today.
Need to bring these back, love everything you do but these are tops.
Does that skillet in the beginning have a hole in it? He literally put 3 olympic swimming pools of water in there.
i was wondering the same, then i looked at the faucet. i have a friend who has an extra little faucet like this one and it a reverse osmosis water faucet. water comes out at a much slower rate than a normal faucet. might be the same kinda set up.
@@zachyg That's a boiling water faucet. Pretty cool, but necessarily pretty slow.
as a person who washes their dishes while cooking i get anxious every time he puts something in the sink and leave it there
No instructions needed, if you already know what is up!!! This looks amazing, no need for a "recipe" if you can see what's happening. Love this, gonna de construct it as best as I can! Thanks for the concept!!!
This man really just makes a gourmet meal as a midnight snack
3:25 precision F strike right there
bro you have to wait for the water to boil to put in the pasta, just a quick advice from italy
should also use guanciale and not pancetta
Carbonara is my favourite late night dish I make it almost always when I am having a home alone night and stay up late!
Caught the first upload of this, good to see it came back.
When he wanted to wisk the eggs and opened the knifes drawer, I was like: no the other drawer you ... .
I mean, we love you man
From Saudi Arabia
Abdulrahman Ahmed that’s so funny we know his kitchen better than himself
People: How much pepper do we add to the bacon ?
Kenji: Yes
You don't.
It's funny on how you wanna do it so silent but the smell of the food will always makes you awake. That's great chef kenji! Will wait for the toast for the breakfast haha
Just the mere fact knowing you made popcorn last night still entertains me 😂 love the content 👏🏾
I see you like roman recipes.. great! Well done, greetings from Roma!!
Alternate Title : *Drunk chef deals with quarantine by uploading videos at an unhealthy pace on TH-cam*
These videos are very calming.
I appreciate that every time you use something made by sous-chef Eric you give him a shout out.
Does anyone else notice that he's making a Whiskey Sour...as he has an open bottle of Pliny The Elder?
My favorite drink and my favorite style of beer! The man is a genius
damn sous-chef Eric really went ham with the pancetta.
It's "Sous-Chef", unless you want to sue him!
Technet9090 damn my bad
Loving the constant uploads thank you
Love the knowledge you share!
In another episode of "living low on carb i swear" :p
Kenji: *uses shaker outside*
Also Kenji: *PEPPERMILL TIME*
Love the content and little secrets being shared on this channel. Bravo!
Hey mate, just wanted to say thanks for all the extra vids lately.
Here we go again... carbs and cheese :,D
And alcohol...
he's done kung pao, soups, omelet, burger all recently. the average american diet is 45-65% carbs you can't be surprised. what do you want to see instead??
@@mimireich The 3 basic food groups
kenji can be drunk cooking late night and still have the mind to save up extra sauce for french toast the next day. if it was me perfectly sober cooking for lunch id just eat it all up cuz carbonara sauce
This is actually a brilliant way to use the leftover albumen that you don't use for carbonara. Boiling spaghetti in a pan instead of a pot saves water and it's a quicker method altogether, I don't know why I haven't ever thought of it.
Now THIS guy is truly the only thing in the kitchen that can rightfully be called a cooking ninja.
I love your videos. WAY way better than anything on television - more informative and gets right to the point. Keep posting and we will keep watching.
last time I was this early the video got deleted
This sounds like the perfect nightcap.
Love these late night videos!
Being so loud and banging everything around....but then goes outside (while slamming the sliding door closed) to shake his drink hahaha I love your videos man!
Did you just put spaghetti before the water is boiling? You can't do that.
A guardare sta roba mi sono caduto gli occhi
Che merda, e tutti a dire pure che è bravo
@@JacK-jd9mc infatti, anche a me
E ha invertito le pentole direi 😂
è giusto come ha fatto, per la pasta secca non fa nessuna differenza.
a zi, te rinfresco le idee:
•la pasta la devi fa bolli prima de buttalla
• dentro la carbonara ci va lo guanciale, no la pancetta
• NCE DEVI METTE ER WHYSKEY
Watching these videos makes me happy
This inspired me to go downstairs and make myself a PB&J. Thanks man