Busting TikTok Food Myths
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- เผยแพร่เมื่อ 11 ต.ค. 2023
- Today, the Mythical Kitcheneers are busting some cooking myths from TikTok!
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"The reason they call it one-pot pasta is because you can only use the pot once!" 😂 Trevor's comedic intuition is on point this episode
BEST LINE
Its just a homemade version of hamburger helper. If Trevor would have stirred the thing it would have been fine
@@raymondparisza5094but he wouldn’t be care free and having fun
Well the only reason his pasta was better is because he kept adding parm to it and josh didn't.
Why do people just quote what they say and thinks it’s funny
The parchment thing doesn't make any sense to begin with. When I'm frying stuff at home, it's not the *pan* that I'm worried about getting dirty. I'm more concerned with any horizontal surface in a 10 foot radius getting covered with oil splatters. The pan itself is easy to clean; you just let the oil cool and strain it back into a container.
Speaking of oil I use empty jugs, jars and or bottles & use one of those things forgot what's it called at the ,omens to make life hella easy to pour oil into a small hole or to avoid possibly spillage when pouring into anything.
@@mercedesvelasquez8781 a funnel perhaps?
And vertical!
@@omgnogod666 - good point! I've definitely had to clean oil off the side of my fridge haha
i saw people making little high ceiling pots out of parchment paper to fry small quantities in large pots. That way your surroundings dont get dirty and the amount of oil also gets minimized :) thats the only way this trend makes any sense
I think the quality of one pot pasta recipes depends on whether or not the cleanup is *actually* easier. A pot you’ve boiled pasta in takes literal seconds to clean, but one covered in burnt cheese needs to soak, get scrubbed, etc.
theres also the personal question of whether you enjoy cooking or cleaning more
True, but with the two pot method there's still a chance you're cleaning out a pan with cheese stuck to the sides.
Theres 1) basically no need to put cheese in your sauce ever. and 2) even if you use two pots the sauce pot would still have cheese so what's the big difference?
I prefer two pots because I use the pasta water while it's hot to soak the sauce pot when I'm finished. It removes most of what sticking.
@@_korbo_the difference is shorter cook time so the cheese is unlikely to be caked on the pan compared to longer cook time of single pan.
I thought the point of separating with the egg shells was that you do it when you crack the egg so the yolk is never in the bowl
I was literally staring at the screen going, “But that’s not how you do it….” 😂
Yes. This.
I don't think the yolk being in the bowl is issue. Because the yolk and the whites were in the egg to begin with.
@@CyFr but it's easier to separate when they are within the shells than crack them into the bowl and fish out the yolk.
@@unseelie7774 just not easy to show a demonstration from the bowl. But also I didn't set the demonstration up.
I don't make the rules, but for video consumption this does the work without having to cut and focus on doing it the more correct way.
The other way to do a one-pot pasta, generally speaking, would be to make the sauce, then cook the pasta in the finished sauce, adding a bit of additional water as needed to compensate for what the pasta absorbs. Then take it off the heat and add the (ideally room temp) cheese which will melt with the residual heat, won't risk breaking, and won't burn into the bottom of the pot.
This is what I always do. It’s delicious. The pasta gets extra flavor and it’s quite easy to clean the pot after. And so little effort.
This is the way. I don't always make one-pot pasta (actually usually don't), but I have a few I do that are super simple and easy. Just cook your aromatic base (say, onion/garlic) in little bit oil, add tomato paste and water, bring to simmer, add pasta and other desired veg/meat, cook until done and *add water as needed until pasta is done*, turn off heat, mix in cheese and you have a delicious meal. I'm definitely doing this in a wide-bottomed pot/saute pan and I'm definitely not covering it and ignoring it.
I use the one pot method with pesto pasta. I boil the pasta with some salt and olive oil, use the lid to drain most of the water and then add the pesto and cheese and stir for another couple of minutes until the rest of the water has become creamy sauce. But if the sauce is not from a jar or a blender, I wouldn't recommend it.
You could technically do the meat and onions, celery and carrots first and then add the tomato spices, and finally the pasta (Korean army stew style), but you risk the pasta getting overcooked.
i often cook the pasta first, strain it and leave it in the strainer while making the sauce and then add it back in, it's quick and delicious and only used one pot
if it's tomato sauce i sometimes also don't cook the pasta completely and let it finish cooking in the sauce
I've been using "one pot pasta" techniques for decades now, and they're techniques I learned from my great grandmother so I would assume they've been around for a very very long time. I usually use it on dishes where you want a drier sauce like chicken or shrimp spaghetti or pastalaya. We also use it in Pasta Puttanesca (Slut’s Spaghetti) which I think the chicken and shrimp spaghettis are based off of, the one pot keeping with the "cheap and easy" theme. Cooking the pasta in the sauce tends to make the sauce a lot "stickier"
Trevor's girlfriend texting him about bugs while her contact being love bug is now my favorite thing 😭
The ice ladle would PROBABLY work with a fattier broth. Well done chaos goblins.
It's still way too extra compared to just skimming.
@@Mr_Boyer Maybe... But that wasn't the point of the experiment.
@@kingboarhog finding out how it compared to just skimming was LITERALLY the purpose of the experiment.
@@jlt131 Yeah. True. Certain parameters weren't met to make it look useful. Same with Lily's Cornbread as she said. The parchment paper isn't for deep frying... Just regular frying. I've done it. Works great!
With a really fatty broth/sauce... Ice ladle I expect would be ideal to avoid losses.
It's all about the situation. I've used an ice ball before and it got a lot of it!
Ice laddle when the soup is cooler in temperature and reheat and maybe that's what was not made clear the the tic toc
When Trevor stirred with a knife, my first thought was the saying my grandma always told me growing up, "Stir with a knife, you'll stir trouble into your life." and I really hope it doesn't come true for him. LOL.
I feel like if someone is stirring with a knife, they are the trouble in their life. 😅
@@FalseMem0ries Bahahahaha! Love it. 🤣
It's too late, he already knows Josh (LOL)
I eat my peas with honey
I’ve done it all my life
It may taste kind of funny
But it keeps them on the knife!
An episode with V, Lily, Trevor and Josh is way too much chaos to handle
I thought it was the perfect amount of chaos
I loved it. Throughly entertained.
It's zero chaos though.
@@grabble7605 if you think that was zero chaos, i don't want to see your life.
You know when they say Chaotic Good. This is it. Wonderful team, dispensing knowledge while in the midst of kitchen chaos. I love this Mythical Kitchen team.
Link is so looking at this episode in envy that Trevor swings around the clever and no one even panics 😂
I have never felt more anxious than when watching him flail that knife around lol. Link could NEVER!
*no one should ever lol
I actually paused at 17:31 to see if anyone else mentioned the way Trevor was swinging the clever so much.
A mythical kitchen x GMM crossover idea I’d love to see- chefs cooking their or crew members’ favorite dish and Rhett/Link ranking and guessing the person
that would be brilliant! Maybe Shayne can do a cameo
PLEASEEEEEEEEEEEEEEEE
idk why when i saw GMM i instantly read Good Morning America😭😭
I would watch the hell out of that
I always do the pasta in one pot… I first cook the pasta, pour out the pasta and water and then make the sauce in that pot ^^
Same. Far easier.
Same!
I don’t think I’ve ever seen someone take egg shells and attempt to separate yolks and whites after they’ve already been dumped from the shells….
Yeah, I think they were mixing up separating eggs with removing bits of shell
Just an extra step, that in the end didn't matter... But it still did the job.
Seems like an unnecessarily messy way of getting it done. Way simpler to just leave all the egg in the shell and separate them when you crack the egg.
"The loser has to learn a tiktok dance in earnest or become a puppet for a shadow government of a totalitarian regime"
"Which one"
"You get to pick the dance"
Josh's ability to crack jokes off the cuff is insane
We tried one-pot pastas for a while - the only real issue we had, compared to a two-pot method, was that you lose the ability to control the pasta cooking time. Your pasta cooks until the sauce finishes reducing, regardless of the texture and doneness you might want it to have.
I usually add pasta when sauce is almost done and keep sauce at that state by adding a little bit of water from time to time
I don’t get why you wouldn’t just add the pasta at a later point and get the right cooking time with it?
@@Pktommy1 That's how I always do it, but I'm not trying to make things look pretty on tik tok
Where the bottle sucked up a bunch of whites, I feel like the hand would be better. Instead of just fast, while 0.5 seconds slower it’s still comparatively quick AND effective
it would even be easier to seperate the yolk and the white before dumping them into the same pot anyway. why would anyone do this. just split open the egg and pour out the white, then you have the yolk and white seperate. they never even get togetehr in the first place. none of the choosen methods are effective. NONE. just seperate them initially.
And the hand method would have been faster anyhow if Lily hadn't dropped one of the yolks. Hands ftw, or just use a slotted spoon if you don't want to touch the eggs for whatever reason.
@@MrVovansim fair, some people do feel gross touching raw egg, so a slotted spoon would be great!
@@daydreamer8344That's my problem. I have terrible touch sensory issues and cannot touch raw eggs. My body wants to gag just thinking about it lol. I can't eat bananas or plain avocado for the same reason. So the bottle is a great option for me!
@@autocensored I get you, for me it’s really dry things like sand that makes my hands really dry and feel gross when I stim. That and chewy things like some mushrooms and cartilage on meat.
How are they also not factoring in the time that it took Josh to boil that big pot of water? That should count against his total cook time since Trevor's starting from a cold pan.
one other thing though. i just dump most of the water out of the pot i boiled the water in and then add sauce on top. then just cook the sauce to temp and you're good as long as you don't need to make a seperate sauce and its already made
Use a kettle - it takes 2 minutes 😉
@@hannahk1306 kettles don't exist in America. Lol
@@nafspark Yes they do, most Americans just choose not to own one and a lot of the ones that do have those old-fashioned stove top whistling kettles. However, you can buy a proper electric kettle if you want to - it might just take slightly longer because of your low voltage electricity (but should still be quicker than a pan on the hob and safer than a microwave).
@@nafspark At my home we just use the faucet cause we had a boiling water option installed. Real easy.
I absolutely adore seeing all these amazing chefs get more comfortable onscreen. Both Vi and Lilly have opened up so much and it’s magical!!
One pot pastas are great if you do them right. You need to stir them regularly and make sure your getting things off the bottom of the pan. Its a great system if your trying to make side dishes or take care of kids or something like that while your making dinner.
"The 1975 also a band. Better refence than Joshes." Exactly Trevor because that's what I though of. hahahaha
We've been Making one pot pasta since before tik tok, and the way he did it (the tik tok & Trevor) didn't do it the most productive way. You first start by browning the meat, taking off the oil, then put the pasta in and cover it with just enough cold water to cover the pasta. The pasta cooks in the meat water soaking up some of the flavour. Cold water allows you to separate it before it starts to cook, then add the onions, garlic & whatever other veg or aromatics. It also cooks in the water giving the pasta an extra special taste. Once the pasta is almost done with a bit of pasta water left, then you add the sauce and constantly stir until it's warmed and thickened. If you stop stirring, it will stick to the pot. Then take it off the stove and add the cheese. The residual heat will melt the cheese and it won't stick to the pot. We make this all the time, and it tastes so much better than cooking it all separately because the pasta absorbs all the other tastes.
Thanks!
Love this! To clarify, the cold water is to separate the noodles? Or keep what exactly separate?
@@deprofundis3293 yes, if you put it in cold water, the noodles won't immediately stick together like when you put it in directly into hot water. And because it's in a pan, you just use a fork to wiggle the noodles, and they separate and slowly cook without sticking together. When you put it in hot water, the noodles immediately start to cook and get the sticky outer layer right away. I don't know if that makes sense at all. LOL.
Lily taking a chunk out of an onion like an apple made me SHUDDER
We once had a prime minister who did that, unironically, for genuinely no reason; someone handed the man an onion on an agricultural tour or something and he just decided to... take a bite 🙃
@@cameronb5146 that guy probably trying to show the crops yield by showing the prime minister an onion he grew, but he just eat it
Yeah, that's the joke! It's an old one, but it's good.
8:27
Cronch
I like one pot/pan recipes. It harkens back to when most families had a single cooking vessel. Or for convenience in modern times, as it saves on doing dishes, wasting water, etc.
"they call it one pot pasta cause you can only use the pot once" 😂😂😂 trevor. 🎉
Parchment can be used to get real nice crisp on fish with skin on filets when frying: pop the filet on parchment skin down, fry and then lastly pop on flesh side directly to pan to finish. Prevents sticking to the pan.
The way Josh just had Shum by Go_A ready on his phone fills me, as a Eurovision Superfan, just with so much joy.
I'm only 4 minutes into the video but the second Josh said "Ukrainian traditional..." I started power scrolling through the comments to see if anyone made the connection. I'm even more excited to know that Josh did 💜
Absolutely this.
I still think plain (not garlic) hand is better for separating eggs because the bottle got a lot of white in there and was barely faster. Egg shell always seems too risky. The one pot pasta took longer & made the pan a lot harder to clean, I'd rather just have two easy to clean pots than one burnt cheese mess. Like Josh said, maybe other recipes are better, especially if they actually specify how much water so you don't have to cook it so long to reduce.
The bottle wouldn't get as much white without the timer rush. It's extremely easy to do, and reduces how much hand washing you need to do as you're baking, saving more time. Grab the yolk from directly above, tilt it and let the white run back into the bowl.
Egg shells are super easy to do, it just takes a little practice. The water bottle method works, but I generally don't have water bottles lying around, and I'm not going to get any just for that. The garlic method seems dumb. I've seen it done in person, so I know it can work, but... why? Just use the egg shells. No need to waste a water bottle, no need for gloves, no need for your hands to smell like garlic the rest of the day (since you know it'll be one of those times where you can wash your hands 17 times and those fingers will still smell like garlic)
why put them in the whites and yolk in the same pot anyway...you knwo you can just split open the egg, pour out the white and then dump the yolk somewhere else. They never have to go in the same pot beforehand.
Trying to cook anything without a recipe usually doesn't work very well, same applies to one-pot meals
@@private1177 I was thinking the same thing 🤣
During watching this episode all I could think about is how josh is a treasure to rhett and link and such a great match in energy. I can’t imagine him working in a regular restaurant with his personality he will just feel restricted and without creative outlet.
Trevor had me so nervous when he was just waving a cleaver around 😭
0:50 Every time I see Trevor throw the pizza dough, I want it so badly at the last second to just fall on his head.
Love the Anthony Padilla "2 dudes sitting in a hot tub" reference!!
One pot pasta can be AMAZING if done well. But I use vegetable broth/the liquid from canned tomatoes instead of water. I usually cook all the veggies before adding the pasta to the pot, but it can be done the way the guy in the TikTok/Trevor did it too. It's actually one of my favourite things to cook.
"it's so PWETTY".. i love trevor
The one pot pasta part had me dyyyiinng. Trevor is such a delightful ambassador for his generation. Josh, I love your rants. Happiness wins!!!!
Trevor wearing a shirt with the RuneScape gnome child is the perfect surprise lmao I love it
I don't know about deep frying, but I do use parchment paper for stuff like caramelizing cinnamon toast over medium low heat.
I think the egg separating test was not truly representative of the task- adding the cracking of the eggs the clear advantage would be using shells to separate, because it's the only one that doesnt involve having to crack into a bowl before the method can start and also involves less mess than the other methods
The ice ladle definitely works with fattier broths. But it's too troublesome for me.
And the one-pot pasta works when an actual water to pasta ratio is applied 🤣
And when you don’t cook it for twice as long as required… and when you stir it… etc
I’m not sure the bottle method of yolk separation should’ve gotten the win when so much of the egg white was also sucked up. The egg shell method was definitely the cleanest separation with hand separating right behind.
I think the parchment paper oil trick could do with that powder that congeals oil into a solid. Then that would be such an easy clean up, throwing the paper and the solidified oil away all in one.
It’d probably work great with bacon or fatty foods with oil that solidifies
@@werethenowgeneration facts. I’d love to see it tried with pan frying rather than deep frying in oil.
Josh keeps getting ever so much closer to chopping that wood and it's hilarious to me
Man, this is Trevor's funniest appearance yet. I'd love to see this energy in the future.
Trevor’s shirt is incredible!!! “I’m not a player. I’ma gamer. Players get chicks. I get bullied at school” with a RuneScape gnome kid. That’s so funny!!!
They still gave Bottle the win in the last challenge even though multiple people including V said there was a lot of white left in the "separated" eggs? Seems to me, Either Josh or Lily's methods, getting properly separated eggs in very marginally more time would be the more desirable result.
especially since it looked like she broke one of the yolks in the process too.
Here's a myth that I've been playing around with - when making pasta based casseroles or lasagna, you need to boil the pasta before putting it in the dish.
Over the summer, I played around with an appetizer called Smoked Shotgun Shells, which are bacon wrapped, sausage stuffed manicotti. You rest them in the refrigerator for a couple of hours ahead of time, and then smoke them up in a smoker. Well, I found that in resting the pasta, it absorbs the moisture from the rest of the dish, leaving you with a soft and flavorful pasta that tastes like nothing else. I've used this technique with the smoked shotgun shells, a lasagna bake, and a lasagna - and all three have turned out with a delicious pasta with an incredibly soft and flavorful bite that is quite the unique experience.
I've never boiled the pasta sheets when making lasagna. Just make it a little extra saucy, and the pasta will absorb / cook in the sauce.
Adam Ragusea has a whole video about it. In short, you don't need to pre-boil as long as you compensate with a little extra water before baking
Every day lily embraces her inner josh more than thats just great
The Prigozhin joke aged like milk 😂 and dates exactly when it was filmed.
Yeah, Prigozhin’s more like a scrambled egg now.
@@aleindria42 Prigozhin was just an egg in a putin howtobasic video
Kinda glad idk what that is.
@@MassivePonyFan He was a Russian chef/leader of the Russian private military group Wagner. He launched a rebellion against Putin due to growing internal conflict with the Russian department of defense and issues with their invasion of Ukraine. One day later, it ended. He died about two months later in a plane crash with several other Wagner staff, allegedly shot down by Russian artillery.
Cook the noodles first Al dente, leave to the side in strainer, cook meat, throw aromatics and seasoning in with the meat, throw sauce in, heat up, throw noodles in. Different version of one pot pasta lol
This is the way
I make one pot pasta all the time, but that involves me browning meat, creating the sauce and adding pasta in last (sometimes using an instant pot).
Dollar margaritas are back at Applebees
23:30 Josh with the Eurovision music is all I ever needed. Such a good song too.
Na hör mal
@@LordDeek frechdachs
I do one pot pasta all the time when I'm lazy. Cook the meat first in the pot, dump in the premade sauce cause ain't no one got time for that shiz, then dump in the pasta and add some water until all the noodles are covered and cook until tender. It comes out great! Not fine dining quality obviously, but it's perfect for quick and easy dinners.
As much as I love garlic, I think ill use the egg separation method that doesnt make my fingers smell like it for the next week
I learned the one pot spaghetti thing years ago from a tv show about camping. It was called campfire spaghetti. I made spaghetti like that for a while. My kids were little and washing one pot was easy.
Josh saying “fill holes” with Trevor dancing in the background with ladies bent over is a framing (and HR) nightmare
As someone who has done “one-pot pasta” basically my whole life. I would argue that the two pot thing is a chefy thing… you know… when you have to cook for hundreds of people and need to get that pasta done FAST, one after the other in the same pot. I wouldn’t had done the pasta they made in that particular order and you do risk pasta getting stuck if you don’t stir it every once in a while; but the idea of wasting a bunch of water for 200gr. of pasta for 4 people is the thing for me (also more gas/electricity + the cleaning). Also also, always pay attention to the recipe. Sometimes, you can do it in one, sometimes you simply need two things going at once.
This episode was a little more chaotic than usual. And it was just awesome 😊
Trevors 1 pot didn't take 26 mins to cook.. he just decided to leave it in that pot that long and ignored it ruining the pot.. He could have stirred it occasionally to save the bottom and pulled the pasta when he tasted to see if it was cooked.
It took 26 mins for the sauce to get to a good consistency, due to starting with too much water - which isn't an issue with the two pot method. Obviously this is something that you can improve with trial and error, but the original tiktok not giving any guidance is a pretty common issue that makes most tiktok cooking videos useless for non-chefs who want to try them. Stirring pasta releases starch which can make it a bit stodgy, which is probably why he didn't stir it very much - I do wonder if the original video cooked it in the oven rather than on a hob and that just wasn't clear.
Ice ladle is intended for butter based mala hot pot, more effective since butter solidified more more quickly than other oils
As a Chef i have used parchment paper many times for example if i'm frying fish on a smooth griddle surface. The fish doesn't stick and when the it is done you can just slide them of with the paper on to a rack or something else.
I love mustard, and Jordan’s suggestion of Heinz mustard on sporked was a revelation. Try Heinz mustard everyone!
Agree about the cornbread mix (I looked it up on Sporked of course), my family has used that brand for generations. It definitely makes a great cornbread dressing!
At 28:40 Vi's "Don't do that." is too real.
Josh's phone playing Shum made me grin.
The reason I thought the parchment paper would work is because most parchment paper is rated for up to 450 maybe 425 depending on the brand. Usually when you deep fry something you don't get above 350 360 at most... I was very skeptical but it's kind of interesting lol
I LOVE Lily. Her personality is perfect for the mythical kitchen
1 pot pasta is a legit thing...but the other way around from what you did...
you make the sauce first and then add the pasta in to cook in the sauce (keep adding water little by little)
basically u make it almost like risotto
unhinged trevor with a cleaver in his hand is wild!
Two things:
-I need Lily to depose Josh and become Lord of the Kitchen.
-Make Josh do a number of 1 Pot meals now. Will it One Pot?
I can relate to Lily and V's awkward and shy mixed with confidence. Actually all of the mythical kitchen crew are like that in their own way. Now I know I'm not the only one out there like this lol Love it! makes me anxious and comforted at the same time 🙂
Alternative one pot method: boil your pasta as usual. Drain and put it in a bowl & set aside. Then use that pot to make your sauce. Add your pasta back in at the end. Done! One pot used. Yes now there's a big bowl that's also dirty, but if you use it to eat no difference! 😂
At the end 😂😂 Trevor back there dancing while checkin out Dat a$$ 😂😂
12:20 Definitely gonna depend on the brand. I use GV Parchment cause I have aluminum+nonstick baking sheets, but there is never a time when I don't have to clean then, even a little. The oil or juices just soak through.
I sometimes make a one pot pasta (or one pot anything), but that's not at all how I personally make it. I first add onions, possibly other veggies, meat etc. and let them cook. Then I add water and possibly other liquidy ingredients like crushed tomatoes and let it come to a boil (or often I use a kettle and the water is already hot). I add the pasta (or rice or similar) last. I stir when needed (You don't just let the food get stuck). You check when the pasta is cooked and you can guess based on the regular cooking time anyway. I didn't learn it on tiktok, though. It is pretty practical for everyday cooking, at least for me.
I actually do have a really good 1 Pan pasta recipe I love. However, I make the sauce with sausage, marinara sauce and cream before adding the rigatoni and covering the pan and letting the rigatoni cook, then uncovering, stir, and adding spinach and re-covering for about 5 mins to wilt the spinach. It's great and 1 Pan!!!
15:50 Has Josh never made hamburger helper? It's exclusively one pot pasta lol
I've tried the pinch yolk method and it works but I did it with expensive Japanese eggs, I think the yolk have a thicker membrane.
The parchment paper one does work for meat or things with fats that will solidify
Parchment pan would probably work for oils/fats that solidify like bacon grease or coconut oil.
Listen to Lily about a dry, hot pan on the stove. She's right about how fast that will ruin your pans. Every once in a while you'll get actual practical advice on here that helps.
I've never felt more personally attacked by a T-Shirt than what Trevor is wearing this episode 🤣
"I'm not a
PLAYER
I'm a
GAMER
PLAYERS get CHICKS
I GET bullied at school"
@@HappyGothGalTHANK YOU!! I was trying so hard to read it but couldn’t find a point in the video where I could
One pot and one pan things were key for lazy workout or high workload people. When you need to meal prep after using all of your energy these ideas are amazing.
I agree that the cleanup is more initially, with a water and dish soap mixture for a bit, it is the same cleanup.
I love Trevor even more than I ever did.
He’s got a gnome child shirt
If you had let the oil cool with the parchment paper trick, you would have been able to lift it out without spilling and put it in the trash.
How? Not like it's going to solidify.
Nicole being the off stage dance mom showing the kids the moves is what made the intro perfect!
Trevors Runescape shirt is everything!
Wait I’m confused how they decided bottle for eggs when hand or shell obviously worked efficiently and effectively.
I don't have to go to Sporked to know Jiffy makes the best cornbread mix y'all.
I did anyways though.
Hahaha, Josh's aversion to one-pot dishes is so funny to me - I've been cooking one-pot and one-pan for years! It's so easy, all you need is a basic grasp of chemistry and physics, which cooking is all about. I love cooking, I love having different tastes and textures in my meals, the different ingredients infuse each other; and having to wait between the individual ingredients to cook separately gives me too much time to get destracted (which would often lead to the food either getting too much or not enough time and heat). I do that only when I have guests coming over, for appearances (and also bc not everybody eats everything). 😅
23:30 - I love that Josh's phone started playing "SHUM" by Go_A. 🤣 Such a great song!❤
17:37 Trevor messing around with the cleaver still feels safer than Link being “safe” with a knife
I've always wondered this since hearing about specific "one pot meals"
There is a whole type of German recipes that is cooked in one pot, they are called "Eintopf" aka "OnePot". Mostly stews, with lentils, meat, etc.This stuff works with pasta as well. Just not the way the TikToker showed it. You can prepare your sauce and then cook the noodles in it. It is not fire and forget, but it is reasonably easy and quick.
I made a one pot pasta last night (which was weird waking up to this episode this morning lol) that was VERY similar to this one. Minus the burratta, and mine was cooked in veggie & chicken stock instead of water. We topped our bowls with parm so the pot wasn’t quite as messy as Trevor’s ended up being
My recipe was something I got from Pinterest in 2010 ish so it’s been out there a whiiiiiiile lol
I love you guys.
I would like to submit episode idea
RushHour cooking with V and L: Meals made in 20 min or less
A Bakers Dozen: the team drinks coffee and talks about 12 different ideas or thoughts as Trevor bakes something for them
Best one pot pasta is an Instant Pot Pasta. Im a super busy college student with limited cabinet space and I use my Instant Pot for so many things. You just saute your meat in the pot, then when it's browned, toss in your box of noodles, then a can/jar of pasta, fill that with water and make sure the pasta is covered, and put it under pressure for 8 minutes. I love this method so much. But of course, it requires an instant pot which a lot of people don't have. FYI, great christmas present for a college kid that loves to cook.
the parchment paper vs dry pan is fascinating. Cause I can literally see a giant difference through the video. I will say the parchment pan did "look" promising from my seat.
Another banger!
Not done with the video yet; just wanted to say that one-pot pasta saved my life during the beginning of Covid, and (at least at the time) it was some of the best food I have ever made/had. Okay, that's all!
Love this team! Lily and Vi are becoming my favorites. Lily randomness is amazing!
The one pot really depends on texture because there’s so much water that is absorbed by everything that it eventually becomes mush.
loving Josh's new hair style wiith his natural curl