@@muhilan8540 if you wanna prove it properly for general shapes (like that of a random tomato) it is, though im sure there are probably other approaches
I make mine the exact same way but I take a potato masher to the tomatoes, feta and basil after cooking. Then I slowly add the pasta water until I get the thickness I'm looking for and then I add the pasta. I find it created a better sauce and you don't accidentally break any of the pasta stirring it up.
Considering hes usually so scientific and thorough was i the only one screaming about him having his oven open with the dish out for 3 minutes. Like youre losing all your heat
I love the science! I also love that he's absolutely advocating my way of cooking pasta! BTW: I'm not the first, and won't be the last to cook pasta that way. Also, don't oil your pasta. Just don't.
The recipe first appeared on Finnish food blogs, not Swedish, I apologize to all Finns and Swedes! Also, I’m no longer a fan of Flatiron pepper flakes. Their flakes are fine, the company’s behavior is not.
In case anyone wants the "exact" amount of feta, the empty packet on the cutting board said 6oz (170g). (Kenji would probably be the first to say that the exact amount doesn't matter that much---with which I agree. This is just for those like me whose brains want that to get that amount right anyway.)
I used to do this when I lived in Greece, but with zucchinis, onions and red peppers added to the feta, olives if I was feeling myself. Feta is such an awesome and versatile product.
Is it just me or is Kenji obsessed with the "smaller tomatoes are better than larger tomatoes during the winter" explanation. I feel like I have heard it in every video lately XD
I have been boiling pasta from cold water and using just enough water to boil them for years now as for me they didn't taste any different and the amount of shit I got from people has been too damn high. Nice to feel the cool breeze of validation in my hair after hearing you say it. Thank you. :)
Only real reason I could see to heat the water first is so that it starts off at a higher temp and boils faster ( the thermos that i use to heat it can do its thing on the side while I do other things so it’s not a time waster either)
I was a big fan the first time I tried this recipe. Now, I make a riff of it with Boursin instead of feta, and I also cook up some Italian sausage and kale, mix it all together and re-bake it, and it's DELICIOUS
Oh man! I love this idea! Thank you! Adding some sauteed greens, the boursin is so creamy and garlicky-mmm. Great idea! How long do you re-bake? Maybe 20-30 min until hot all the way through?
I'm always amazed at how tomatoes transform when you heat them. I can't eat them raw but once heated there's a whole world of possibilities. Quite the opposite of cucumber.
Cooked cucumber is pretty gross, true, but stir fried it's actually really good. Just enough to give it a little kiss of heat so that it still stays crunchy but gives stir fries some freshness and lightness is great. Especially the small "snack" cucumbers, they're sweet and have a very distinct cucumber flavour, as opposed to those giant ones that taste like water.
@@noob19087 I love some stir fried cucumber! It’s so underrated. It’s not too different from zucchini, but the best part is blowing peoples minds when they realize they’re eating stir fried cukes!
@@auerbacher69 whenever i want cucumber to eat with my microwaved lunchbox but im too lazy to put it on a plate, it takes some of the heat from the food and i regret it every time
Your cooking videos truly have become some the most enjoyable ones in the world for me. Breaking down the “Why” in the kitchen and your technical knowledge is so nice to have. Even as someone who’s been cooking for 20 years I gain something from every single video.
I'm from NJ, the tomato state, and I've never heard an architectural explanation of tomatoes before. Good stuff, Kenji, and way to use all your areas of expertise.
I love when you talk about things that aren't in their prime like the basil. It's helpful to know that it would be good in something like this that gets wilty instead of something like a caprese salad. Another great video!
Always thrilled to see another J. Kenji video. The combination of headcam, little science lectures, fumbling things, and great cooking is pretty uniquely J. Kenji and I love it. It all seems to be escalating too (was not expecting to see a discussion of the square-cube law in a cooking video haha!). Next vid will be him doing his browned butter chocolate chip cookies while talking about the significance of Fermilab verifying the anomalous magnetic dipole moment.
I had intentionally avoided clicking or looking at any post I saw with 'viral baked ziti' until I saw your title. And after watching...it actually does look good! I think I'll make it this week.
This also works if you can’t find a block of feta. I used the crumbles, piled/mashed it all together, added the other ingredients. Turned out fine. I also made mini-meatballs to go along with the dish. Definitely a keeper.
hey kenji you mentioned viral trend recipes that don't work. would you ever make a video covering these and going into detail about why they "don't work"? love ur vids.
You can watch How to cook that by Ann Reardon, she debunks terrible recipes like 5 minutes crap and also gives a really good explanation of why they don’t work
Pasta will start cooking at 180°F, so you can throw it in well before the boil. If you want to use a timer, use a thermometer to start the timer when it hits 180. You can even start the pasta in cold water. A skillet works well for spaghetti.
Kenji, Thank you for always backing up your instructions with real scientific facts, instead of just telling us to do it a certain way like most other chefs do. I have learned so much from your channel!
I do a similar recipe with my autumn tomatoes that are getting a little long in the tooth. It's like a Caprese lasagna. Layer Noodles, Fresh tomatoes(sliced), The nice mozzarella full fat and high moisture, basil. And repeat 2 more times or so depending on pan size. Cover with a layer of pizza cheese or shredded if that's your thing and throw it in the oven for 45min to warm everything through. The noodles absorb all the delecious tomato juices and mozz juices. I also tend to season the layers of tomatoes with salt pepper and some garlic powder or balsamic if I'm feeling like it.
Sorted Food took a look at it. They test different trends to see if they're legit or not. And they also have a lot of other great content, if you want to watch them 😊
I really like how you're rational and not guided by wild ideas from the internet or old beliefs. Your statements are solid and argumentatively supported. Kudos to you, keep going and teaching, Sir! :)
Well you at least immediately rectified my biggest issue with this when I tried it. It was so gritty. I definitely used american block of feta and I had a difficult time finding that. So while I won't be trying this again. It's interesting to see your take on it.
Your videos are so educative, I always learn way more than just a dish. Thanks for all your work, I've improved a lot as a home cook since finding out your channel
Honestly I think the main advantage of cooking pasta in already boiling water is repeatability. If I always cook in already boiling water I know how long it'll take and I don't have to keep checking, but if I put it in before it's boiling I would either need to control everything precisely (which ring I cook on, pan, amount of water, amount of pasta, temp of water) or have it be a little different every time.
When the pasta is getting near to being done you would be tasting for doneness anyway. Right? In which case you don't really need to be able to repeat the exact same cooking times.
Great addition to this dish is to mix the in some cooked chicken and fresh spinach at the end. I usually make this with 500g spaghetti, 500g cherry tomatoes and two blocks of feta cheese. I usually mix the feta and the tomatoes right after I pull them out of the oven and them mix in with the pasta. This way I've getting the creamiest result I feel.
I put it over some baked salmon and it was amazing. It's also really good over zucchini noodles. I'd thought about the sausage, but haven't tried it yet, so glad to hear it's good! Cheers!
It is originally from finland. Uunifetapasta is finnish and literally means ovenfetapasta word for word. Been a big hit in here for years already. Very easy and fast food to do.
You're the only 900k subbed channel I've seen with consistent viewers. I cant cook but I love watching your videos and acting like I know how to when Im in the kitchen
Feta, Tomatoes, Garlic, Basil, and some spices + seasoning, served with a carb-heavy food like pasta, rice, or potatoes? I don't think this dish was "invented" this century, and most likely also not by a finnish person...
Thanks for the rundown on this one, which I might have otherwise been reluctant to make based on the craze. Also tried the pasta from less and cold water method for the first time and it worked terrifically. Thanks.
@@sachigupta3372 Yes, it does but I wouldn't say it's quite as creamy. I've tried both and the parm is my preferred, but doesn't have quite the same creamy look as this fetta does. But the parm tasted better. If you do this, please use real parmesan (aka buy a higher quality block, do not use the cheap pre-grated stuff) and grate it as fine as possible. If you do this you'll love it!
@@MAXPLOSIVE No, don't add the pancetta in the oven. I do the cherry tomatoes in the oven like the video. I use more garlic than Kenji did, which I think is an improvement. I often also add basil and onion too, which I think is also a welcome improvement (with the basil I add it before it cooks in the oven, then when I remove it from the oven I discard the basil because the purpose of it is to infuse the sauce with basil flavour, and the oven causes the basil to really wilt. After I dispose that basil I add a second lot of fresh basil similar to how Kenji did in the video. Try this, it's a definite improvement). I cook the pancetta seperately in a frying pan and add it at the end. Sometimes I mix it in, others I serve on top as a garnish. I usually make this with spaghetti rather than rigatoni that Kenji used in the video. I've tried this with bacon instead of pancetta and it works great too.
This recipe is a play on greek Μπουγιουρντί with added pasta. Not sure about hagiography of it but i was making it way earlier than finnish blog posts and i guess some greek have added pasta to it earlier than 2019 ;D
There's something about a highly esteemed, well known and well respected professional putting aside ego and admitting they like stuff like the rest of the normies that's reassuring
adding thyme before baking (lemon thyme in my case) and the zest of a whole lemon after cooking, plus pasta water, was a game changer. The lemon zest takes it up a level. I will use lemon juice next time to. Really cuts the richness of the feta nicely.
Actually the way he said it kind of sounds like a Skaven reference. The Skaven are a species of ratfolk in a fantasy universe created bei games workshop. Some of them are crazy engineers and the way they like to talk about their creations is just like that. I kind of wonder if that is intentional.
Okay so I just made this & it’s spectacular but I totally messed with it after seeing the ideas Kenji had put in the video towards the end. I made it with chèvre because I like it more than feta (Im sorry) & did the exact same thing where it’s just roasted for 40 minutes with the tomatoes & it worked exactly the same as the feta did in the video. I figured it would cuz I’ve baked bucheron before but wasn’t sure. & then after mixing it I put bread crumb topping over it (35g pecorino Romano, pepper, tiny tiny pinch of salt, oregano, & .5 cup panko mixed with olive oil) & baked it again for 30 minutes. It’s really really good & was super easy💛
I actually tried it first after watching his video. I thought that for all the obvious april foolery he was doing, he still had to think it was actually good and he was absolutely right. And now thaz kenji validated me further on that belief i can stick it to my snobby friends who looked down on me for making this dish like 3 times this month.
Lol I thought Net Shaq just made up a random "viral recipe" for his video, but now I guess it's actually a thing. And according to Kenji, a really good thing!
I love Internet Shaquilles videos; but his language is always super prescriptive. Regardless of preferences or availability of ingredients, he has a tendency to posture on about the "right way to do things."
Great video!!! If you ever come in Greece you should taste all these feta variations. And of course all these categories of local cheese in many places here in Greece. Two unique choices is the cheese Kefalograviera and Sfela (a harder variation of feta with a more pepper taste)
I tried this and it's become a favourite. It's also perfect as a gluten free replacement for a tomato mascarpone Italian pasta sauce. I like it over grilled chicken and either pasta, rice or roasted potato. Seriously versatile and you can mush it as much as you like.
Can you imagine being a Levante granny baking cheese and tomato as a quick meal all your life and then you learn that people on the internet share it as a new quarantine craze - while you were maybe ashamed of just throwing it together because it worked, and not cooking "properly". I have a similar one-pot recipe with added mozzarella from a cheap 90s pasta cookbook, the two cheeses really compliment each other.
Tried this last night! I put two anchovies in and then served it with butter-toasted panko on top. No pasta water, and precrumbled feta and it was fine. My BF and brother raved about it!
i made it few days ego, had neither cherry tomatoes nor feta cheese. i used regular tomatoes and feta-like salad cheese and it still turned out great. sure it might not have been prime date night meal but still something easy and tasty that i ate with my family. also i used parsley, beacause i didn't have basil, you follow the steps, but with ingriedients you have fair bit of leeway.
This has been part of my pasta rotation since I first tried it. I've added chopped fresh asparagus & shredded bake salmon. Seriously delicious. Italian sausage would be great, too.
This was on my list to make tomorrow. Seen this for the first time 4 days ago and I just have to try it. Looks more than amazingly delicious!! Thank you for sharing Kenji. Cheers! 🥂
Kenji may be casual, but his attention to constantly wiping down his work area as he’s talking earns big kudos. He ups my ante in so many ways-a great teacher!
I’ve made this and it’s really easy and delicious. I use Dodoni Feta from Greece. It’s terrific. I’ve also cooked pasta in a shallow pan and it works well. I’ve seen Alton Brown do it too. Recently. It works.
I have done this recipe at least a dozen times. Very low effort and high reward. Highly recommend! My wife calls it the " You've done something wrong reset" lol
This is my first time seeing the tripod camera addition. Great idea! Sometimes I get a little dizzy with the head camera going all over the place. Switching to the tripod occasionally brings it down to earth.
The scientific explanations in these videos are what drew a lot of us to Good Eats, except Alton Brown turned it into and exercise of how Rube Goldberg he could make his recipes
@@JKenjiLopezAlt I will! Thank you for replying. I know its a bit stupid but you are definitely one of the reasons I so aspire to go into the culinary world. I know it can be an incredibly demanding work force but I truly want to succeed, I hope to get The Food Lab at some point in the near future so I can study that. I've been working my way through A Guide to Modern Cooking and its very interesting (if a bit confusing). Thank you for all the work you've done.
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
Most people: jump on easy food trend for clicks
Kenji: gives us a lesson on how integral calculus affects the seasonal quality of various foodstuffs
Love it
the square-cube law isn't integral calculus wtf?
@@muhilan8540 if you wanna prove it properly for general shapes (like that of a random tomato) it is, though im sure there are probably other approaches
@@muhilan8540 integration is literally finding area, and volumes in its simplest form. Calc 2 at its finest.
@@muhilan8540 For real, it's not like Kenji gave us the shape function of the tomato. You'd just measure it if you wanted to find out
Kenji doesn’t just jump on a viral trend, he gives us a science lesson along the way. Helpful, as always!
Didn't exactly jump on this either as it is a couple of years old, with 2nd wave of viral in February.
Not only explains the trend, the background but the science behind why it’s good. What a king.
I make mine the exact same way but I take a potato masher to the tomatoes, feta and basil after cooking. Then I slowly add the pasta water until I get the thickness I'm looking for and then I add the pasta. I find it created a better sauce and you don't accidentally break any of the pasta stirring it up.
Considering hes usually so scientific and thorough was i the only one screaming about him having his oven open with the dish out for 3 minutes. Like youre losing all your heat
I love the science! I also love that he's absolutely advocating my way of cooking pasta! BTW: I'm not the first, and won't be the last to cook pasta that way. Also, don't oil your pasta. Just don't.
The recipe first appeared on Finnish food blogs, not Swedish, I apologize to all Finns and Swedes!
Also, I’m no longer a fan of Flatiron pepper flakes. Their flakes are fine, the company’s behavior is not.
Inga problem 🛀🇸🇪
Swedes: No worries!
Finns: We are become enemy.
@@TinkaPie that happened already a long time ago...
I'm a Finn but didn't know this! Although it does seem just like a recipe that would come from a Finnish food blog for some reason.
th-cam.com/video/dOfjBssV2cc/w-d-xo.html
Hello there.
Hey
Hi!
Hi Kenji!
GENERAL KENOBI
I’ve got nothing feta to do...
In case anyone wants the "exact" amount of feta, the empty packet on the cutting board said 6oz (170g).
(Kenji would probably be the first to say that the exact amount doesn't matter that much---with which I agree. This is just for those like me whose brains want that to get that amount right anyway.)
I used to do this when I lived in Greece, but with zucchinis, onions and red peppers added to the feta, olives if I was feeling myself. Feta is such an awesome and versatile product.
Feta is super underrated.
I always used Feta and tomato puree to form a sauce when I didn't have any pesto at home
Its really versitile
Is it just me or is Kenji obsessed with the "smaller tomatoes are better than larger tomatoes during the winter" explanation. I feel like I have heard it in every video lately XD
People don't necessarily watch every video so it's useful to have it explained often / whenever applicable.
Plus, repetition legitimizes
@@Vulcapyro Repetition legitimizes.
@@Vulcapyro repetition legitimizes
@@Vulcapyro reptilian legumes
@@Vulcapyro replication legos
"Im just making 250g, should be enough for 2 adults and a Kid"
Me: seems like I am 2 adults and a kid cool to know
i feel like this happens every kenji video, definitely gives some perspective
Typically a dry portion of pasta is about 100g
Right. Then proceeds to eat heaps of it before its served. Hopefully his wife isn't a big eater
Yeah, 150-200g is a regular pasta portion. I usually eat at least 250g portions but i'm a big guy 🤷♂️
When i cook for me and the wife i usually go for 75-100g of dried per person. For me thats plenty
Shabu is so confused that “good girl” wasn’t followed by food. 🙂
So true, I had the same thought LOL
Classical Conditioning.
While watching this video in my house, alone, I said out loud "oh, Kenji, you can't just say that and not give her a treat!"
@@HappyNBoy Riiiight?! :)
Where in the video is this
I have been boiling pasta from cold water and using just enough water to boil them for years now as for me they didn't taste any different and the amount of shit I got from people has been too damn high. Nice to feel the cool breeze of validation in my hair after hearing you say it. Thank you. :)
Only real reason I could see to heat the water first is so that it starts off at a higher temp and boils faster ( the thermos that i use to heat it can do its thing on the side while I do other things so it’s not a time waster either)
I was a big fan the first time I tried this recipe. Now, I make a riff of it with Boursin instead of feta, and I also cook up some Italian sausage and kale, mix it all together and re-bake it, and it's DELICIOUS
Oh man! I love this idea! Thank you! Adding some sauteed greens, the boursin is so creamy and garlicky-mmm. Great idea! How long do you re-bake? Maybe 20-30 min until hot all the way through?
mmmm sounds like a must try.
@@suzannestabler9883 Not even, I think just about 10 minutes. I sprinkle parmesan on top so when that's a bit melty then it's good to go
Awesome thanks Rachel Im going to try this!
The least amount of water you use: the starchier the water gets. Makes the best sauce
Yes, I remember him saying that in the cacio de pepe vid, now that you mention it.
@@julieg46 yep if you have heard of the TH-cam Alex he made he while 2 videos about cacio e pépé with starchy water
If you use zero water, the water is infinitely starchy, therefore the sauce will be maximally tasty *taps forehead*
@@bobson_dugnutt Oustanding move
I'm always amazed at how tomatoes transform when you heat them. I can't eat them raw but once heated there's a whole world of possibilities. Quite the opposite of cucumber.
I also hate cooked cucumber, no clue why people leave it in burgers or curries
Cooked cucumber is pretty gross, true, but stir fried it's actually really good. Just enough to give it a little kiss of heat so that it still stays crunchy but gives stir fries some freshness and lightness is great. Especially the small "snack" cucumbers, they're sweet and have a very distinct cucumber flavour, as opposed to those giant ones that taste like water.
@@noob19087 I love some stir fried cucumber! It’s so underrated. It’s not too different from zucchini, but the best part is blowing peoples minds when they realize they’re eating stir fried cukes!
what exactly was it that prompted you to cook a cucumber?
@@auerbacher69 whenever i want cucumber to eat with my microwaved lunchbox but im too lazy to put it on a plate, it takes some of the heat from the food and i regret it every time
Your cooking videos truly have become some the most enjoyable ones in the world for me. Breaking down the “Why” in the kitchen and your technical knowledge is so nice to have. Even as someone who’s been cooking for 20 years I gain something from every single video.
I'm from NJ, the tomato state, and I've never heard an architectural explanation of tomatoes before. Good stuff, Kenji, and way to use all your areas of expertise.
I love when you talk about things that aren't in their prime like the basil. It's helpful to know that it would be good in something like this that gets wilty instead of something like a caprese salad. Another great video!
im amazed at your ability to cook the right amount of pasta for the sauce
This is EXACTLY why I love Kenji's videos. Entertaining, fun, DELICIOUS, and you learn something along the way!
Always thrilled to see another J. Kenji video. The combination of headcam, little science lectures, fumbling things, and great cooking is pretty uniquely J. Kenji and I love it.
It all seems to be escalating too (was not expecting to see a discussion of the square-cube law in a cooking video haha!). Next vid will be him doing his browned butter chocolate chip cookies while talking about the significance of Fermilab verifying the anomalous magnetic dipole moment.
I had intentionally avoided clicking or looking at any post I saw with 'viral baked ziti' until I saw your title. And after watching...it actually does look good! I think I'll make it this week.
True to my word and cravings....I picked up some feta and cherry tomatoes today, everything else I've got. Here goes!
I really like seeing Kenji use similar kitchen basics when choosing brands, the self reassurance is big-time ah, a man of culture.
Maille mustard?
@@PJisoke13 di cecco for dried pasta
I love how you take simple recipes and go slightly in depth about what makes them work
The sudden appearance of square-cube law gives me undergrad biology flashbacks 😱😂😱
If I remember right, Kenji was a bio major back at MIT :)
@@katl8825 pretty sure it was Architecture actually. The man is just super knowledgeable and has really good memory retention I think.
This also works if you can’t find a block of feta. I used the crumbles, piled/mashed it all together, added the other ingredients. Turned out fine. I also made mini-meatballs to go along with the dish. Definitely a keeper.
I made it a couple of times but with canned tomatoes instead of fresh ones (they're out of season where I live), turned out really great every time.
Thanks Kenji, not only are you showcasing awsome recipes you are teaching me how to cook. Your asides explaining why to do something are golden.
As a chem major, I always appreciate you explaining the science behind certain processes.
hey kenji you mentioned viral trend recipes that don't work. would you ever make a video covering these and going into detail about why they "don't work"? love ur vids.
No, i try not to put other people or recipes down in general.
@@JKenjiLopezAlt what about instead of saying why they don’t work, what you would do to make them better?
You can watch How to cook that by Ann Reardon, she debunks terrible recipes like 5 minutes crap and also gives a really good explanation of why they don’t work
*craft, but they are crap too...
@@TheVietnameseCatGoblin awesome thanks! I respect kenji’s decision to be nice but I also wanna learn why certain things just don’t work
Pasta will start cooking at 180°F, so you can throw it in well before the boil. If you want to use a timer, use a thermometer to start the timer when it hits 180. You can even start the pasta in cold water. A skillet works well for spaghetti.
easily some of the best cooking content on youtube. i love hearing about the science behind cooking!
I've been cooking dried pasta in a sauce pan lately, it's changed my life.
Kenji,
Thank you for always backing up your instructions with real scientific facts, instead of just telling us to do it a certain way like most other chefs do. I have learned so much from your channel!
If Kenji has taught us anything over the last year or so it is that no home cook ever needs a melon baller.
what the fuck is a melon baller
@@namenotavailable6879 a scooper for melon , not a squeezer as in lemon baller
I came for a tomato feta pasta recipe, but I stayed for the math tutorial
I may be late to hearing this but “guys, gals and non-binary pals” will now be my go-to phrase for addressing a crowd. That’s fantastic.
Never too late to join a party that includes everyone 😉
yes im feeling the same way on this. what an excellent way to greet people
Gaaay
@@MrBottomLine305 I think you meant to say “fabulous “
I do a similar recipe with my autumn tomatoes that are getting a little long in the tooth. It's like a Caprese lasagna. Layer Noodles, Fresh tomatoes(sliced), The nice mozzarella full fat and high moisture, basil. And repeat 2 more times or so depending on pan size. Cover with a layer of pizza cheese or shredded if that's your thing and throw it in the oven for 45min to warm everything through. The noodles absorb all the delecious tomato juices and mozz juices. I also tend to season the layers of tomatoes with salt pepper and some garlic powder or balsamic if I'm feeling like it.
I literally dont know a single goddamn thing about these viral dishes until you come along and say "actually it's pretty good"
Sorted Food took a look at it. They test different trends to see if they're legit or not. And they also have a lot of other great content, if you want to watch them 😊
It's not that good tho
@@filip-f4602 It’s definitely polarizing, I can’t stand it because I hate feta, but my mom liked it a lot! :] Seems pretty hit or miss
I really like how you're rational and not guided by wild ideas from the internet or old beliefs. Your statements are solid and argumentatively supported. Kudos to you, keep going and teaching, Sir! :)
Well you at least immediately rectified my biggest issue with this when I tried it. It was so gritty. I definitely used american block of feta and I had a difficult time finding that. So while I won't be trying this again. It's interesting to see your take on it.
Your videos are so educative, I always learn way more than just a dish. Thanks for all your work, I've improved a lot as a home cook since finding out your channel
Honestly I think the main advantage of cooking pasta in already boiling water is repeatability. If I always cook in already boiling water I know how long it'll take and I don't have to keep checking, but if I put it in before it's boiling I would either need to control everything precisely (which ring I cook on, pan, amount of water, amount of pasta, temp of water) or have it be a little different every time.
When the pasta is getting near to being done you would be tasting for doneness anyway. Right? In which case you don't really need to be able to repeat the exact same cooking times.
@@xandrios I live life on the edge, no tasting for doneness for me
Great addition to this dish is to mix the in some cooked chicken and fresh spinach at the end. I usually make this with 500g spaghetti, 500g cherry tomatoes and two blocks of feta cheese. I usually mix the feta and the tomatoes right after I pull them out of the oven and them mix in with the pasta. This way I've getting the creamiest result I feel.
I did this but added pieces of spicy sausage and lemon zest. It turned out so great!
I put it over some baked salmon and it was amazing. It's also really good over zucchini noodles.
I'd thought about the sausage, but haven't tried it yet, so glad to hear it's good! Cheers!
@@riuphane oooh, salmon and feta is a nice combo so that sounds like a great idea! I bet smoked salmon would be nice 🤔
My son has made this for a few times! Love it and love that he has introduced me to your videos!
This pasta is so good! When my daughter asked me to make it I was super unsure... but dang if it didn't turn out great!
It is originally from finland. Uunifetapasta is finnish and literally means ovenfetapasta word for word.
Been a big hit in here for years already. Very easy and fast food to do.
so it's from sweden 2
Flatiron flakes are SO GOOD! Glad they're getting some love on here. Warning, don't F around with their "I Can't Feel My Face" blend! It's no joke.
Who’d have guessed with that name?! 😀
You're the only 900k subbed channel I've seen with consistent viewers. I cant cook but I love watching your videos and acting like I know how to when Im in the kitchen
I wish the finnish blogger who invented this would get credit for it instead of tiktok.
Liemessä! It's a food blog and the person who posted the original recipe is called Jenni!
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Feta, Tomatoes, Garlic, Basil, and some spices + seasoning, served with a carb-heavy food like pasta, rice, or potatoes?
I don't think this dish was "invented" this century, and most likely also not by a finnish person...
Thanks for the rundown on this one, which I might have otherwise been reluctant to make based on the craze. Also tried the pasta from less and cold water method for the first time and it worked terrifically. Thanks.
Just a teeny-tiny correction: the original recipe came from a Finnish blogger, not Swedish!
My bad!
@@JKenjiLopezAlt No worries! Huge respect for everything you do.
Why would you need to correct this though? I'm not trying to be insulting, just what does anyone do with this new information?
Torille!
@@MegaJackolope Accuracy. No reason not to have accurate information.
My wife made this recipe once and it gave me huge heartburns that night. Not a redo for me. Thanks Kenji for making this video educational as always
I've been making this dish for over a year. The only difference is I use Parmigiano-Reggiano instead of the feta and add pancetta. It's so good!
Does the parm melt and make everything super creamy the way the feta does here?
Do you add the pancetta when it's in the oven or do you add it when everythings done
@@sachigupta3372 Yes, it does but I wouldn't say it's quite as creamy. I've tried both and the parm is my preferred, but doesn't have quite the same creamy look as this fetta does. But the parm tasted better. If you do this, please use real parmesan (aka buy a higher quality block, do not use the cheap pre-grated stuff) and grate it as fine as possible. If you do this you'll love it!
@@MAXPLOSIVE No, don't add the pancetta in the oven. I do the cherry tomatoes in the oven like the video. I use more garlic than Kenji did, which I think is an improvement. I often also add basil and onion too, which I think is also a welcome improvement (with the basil I add it before it cooks in the oven, then when I remove it from the oven I discard the basil because the purpose of it is to infuse the sauce with basil flavour, and the oven causes the basil to really wilt. After I dispose that basil I add a second lot of fresh basil similar to how Kenji did in the video. Try this, it's a definite improvement).
I cook the pancetta seperately in a frying pan and add it at the end. Sometimes I mix it in, others I serve on top as a garnish. I usually make this with spaghetti rather than rigatoni that Kenji used in the video.
I've tried this with bacon instead of pancetta and it works great too.
Love the pup checking out the floor for droppings.
Greetings from Finland, lol. Watched your videos for years, never expected a finnish food thing to show up here lol.
This recipe is a play on greek Μπουγιουρντί with added pasta. Not sure about hagiography of it but i was making it way earlier than finnish blog posts and i guess some greek have added pasta to it earlier than 2019 ;D
This pasta recipe is awesome
Also HUGE props on your pasta brand choice, it's the best one to use at home everyday
There's something about a highly esteemed, well known and well respected professional putting aside ego and admitting they like stuff like the rest of the normies that's reassuring
adding thyme before baking (lemon thyme in my case) and the zest of a whole lemon after cooking, plus pasta water, was a game changer. The lemon zest takes it up a level. I will use lemon juice next time to. Really cuts the richness of the feta nicely.
"MM...yes yes. Excellent."
That's all I need to hear.
Actually the way he said it kind of sounds like a Skaven reference. The Skaven are a species of ratfolk in a fantasy universe created bei games workshop. Some of them are crazy engineers and the way they like to talk about their creations is just like that. I kind of wonder if that is intentional.
@@timseyer6769 i will take your word for it :D
@@timseyer6769 yes-yes, man-thing eat eat tomato yes-yes. Kenji thing is skaven like-like us-us YEESSS-YESSS
Okay so I just made this & it’s spectacular but I totally messed with it after seeing the ideas Kenji had put in the video towards the end. I made it with chèvre because I like it more than feta (Im sorry) & did the exact same thing where it’s just roasted for 40 minutes with the tomatoes & it worked exactly the same as the feta did in the video. I figured it would cuz I’ve baked bucheron before but wasn’t sure. & then after mixing it I put bread crumb topping over it (35g pecorino Romano, pepper, tiny tiny pinch of salt, oregano, & .5 cup panko mixed with olive oil) & baked it again for 30 minutes. It’s really really good & was super easy💛
So, that was the one thing Internet Shaquille was not lying about on the April Fool's episode...
I actually tried it first after watching his video. I thought that for all the obvious april foolery he was doing, he still had to think it was actually good and he was absolutely right. And now thaz kenji validated me further on that belief i can stick it to my snobby friends who looked down on me for making this dish like 3 times this month.
@@kuaraba I think his was more a jab at Tik Tok style videos in general (one big self promo, big fonts and obscenely "dumb" verbiage) but maybe not
I heard it's really good
Lol I thought Net Shaq just made up a random "viral recipe" for his video, but now I guess it's actually a thing. And according to Kenji, a really good thing!
I love Internet Shaquilles videos; but his language is always super prescriptive. Regardless of preferences or availability of ingredients, he has a tendency to posture on about the "right way to do things."
Great video!!! If you ever come in Greece you should taste all these feta variations. And of course all these categories of local cheese in many places here in Greece.
Two unique choices is the cheese Kefalograviera and Sfela (a harder variation of feta with a more pepper taste)
If this was in our house: "Close the oven door .... Close the oven door!"
i dont know why but i rly like your method of timeskipping in editing i find it oddly satisfying.
I felt like Panic! at the Disco just now mentally begging you to close the gd oven door 😂
it's much better to face these kinds of things with a sense of poise and rationality...
Thank you for taking a moment to explain what an emulsion is!
7:50 "This dish originally appeared in a couple of Swedish food blogs..."
Ouch, that was painful to hear as a Finn.
Finland throughout most of its history was Eastern Sweden anyways. So Kenji is not exactly wrong tbh.
@@bigfatchubbybritboy9445 Give me a break, BritBoy.
Don't worry lad. Finns got much more swagger than Swedes, coming from a Dane
@@puupipo Suomi mainittu, torilla tavataan kjeh kjeh. Ja perkele.
I tried this and it's become a favourite. It's also perfect as a gluten free replacement for a tomato mascarpone Italian pasta sauce. I like it over grilled chicken and either pasta, rice or roasted potato. Seriously versatile and you can mush it as much as you like.
Loved the free math lecture.
Kenji flexing that MIT degree
Can you imagine being a Levante granny baking cheese and tomato as a quick meal all your life and then you learn that people on the internet share it as a new quarantine craze - while you were maybe ashamed of just throwing it together because it worked, and not cooking "properly".
I have a similar one-pot recipe with added mozzarella from a cheap 90s pasta cookbook, the two cheeses really compliment each other.
my brother heard me watching this vid, and thought i was in a zoom call, and told me to tell my teacher to " shut the hell up about tomatoes" haha
Tried this last night! I put two anchovies in and then served it with butter-toasted panko on top. No pasta water, and precrumbled feta and it was fine. My BF and brother raved about it!
Last time I was here, I was a guy. Now I'm a pal. Thanks for the good feels as always, J
Yay you! 💜
Learning that cherry tomatoes are best for winter absolutely changed my life this past winter in a lot of my dishes!
We have this in Italy! It's called square law tomato and greek cheese swedish pasta! It's a classic invented in 1850.
i made it few days ego, had neither cherry tomatoes nor feta cheese. i used regular tomatoes and feta-like salad cheese and it still turned out great. sure it might not have been prime date night meal but still something easy and tasty that i ate with my family. also i used parsley, beacause i didn't have basil, you follow the steps, but with ingriedients you have fair bit of leeway.
This has been part of my pasta rotation since I first tried it. I've added chopped fresh asparagus & shredded bake salmon. Seriously delicious. Italian sausage would be great, too.
This was on my list to make tomorrow. Seen this for the first time 4 days ago and I just have to try it. Looks more than amazingly delicious!!
Thank you for sharing Kenji. Cheers! 🥂
Some black olives works great too.
Kenji may be casual, but his attention to constantly wiping down his work area as he’s talking earns big kudos. He ups my ante in so many ways-a great teacher!
"That's why animals can only get so big" crocodiles: _laughs in death spin_
EVIL DEATH ROLL NOW!
My wife made this the other day with imported Greek feta not the local. It was lite!! Definitely worth it!
second time this week i've heard square cube law mentioned after never hearing of it before.
I’ve made this and it’s really easy and delicious. I use Dodoni Feta from Greece. It’s terrific. I’ve also cooked pasta in a shallow pan and it works well. I’ve seen Alton Brown do it too. Recently. It works.
Kenji making Simpsons jokes is all I need! "Oregano. What the hell?"
A beautiful day when Kenji uploads
Yesss, was hoping to see this recipe. I told my greek husband and he said oh yea, mom made that all the time.
I have done this recipe at least a dozen times. Very low effort and high reward. Highly recommend! My wife calls it the " You've done something wrong reset" lol
Usually not a fan of TikTok recipes, but this one is surprisingly well done.
Mainly since it's not a tiktok recipe is my guess, big up to the Finn blogger that invented it and then got overshadowed by tiktok
This is my first time seeing the tripod camera addition. Great idea! Sometimes I get a little dizzy with the head camera going all over the place. Switching to the tripod occasionally brings it down to earth.
I’ve been longing for this moment
If you use rather sour tomatoes I would recommend using an onion to give the whole dish more flavour and a tad more sweetness!
The scientific explanations in these videos are what drew a lot of us to Good Eats, except Alton Brown turned it into and exercise of how Rube Goldberg he could make his recipes
Kenji I'd also be super interested in you talking about the "not good" viral foods and the why behind them.
It is good, one of those rare viral trends that actually live up to the hype!
Having a doggo at your feet mleming his chops is paramount to a good cooking video.
Kenji, that new camera really makes a difference!! great job
I add extra tomatoes and onion to mine and its so good. One of the rare viral recipes worth trying
Kenji, I have an application at a local brewpub in a few days. Is there any advice you'd give me if I get the job?
Take notes, work clean, be nice to your coworkers even if they aren't nice to each other or to you. Don't buy into macho kitchen culture.
@@JKenjiLopezAlt I will! Thank you for replying. I know its a bit stupid but you are definitely one of the reasons I so aspire to go into the culinary world. I know it can be an incredibly demanding work force but I truly want to succeed, I hope to get The Food Lab at some point in the near future so I can study that. I've been working my way through A Guide to Modern Cooking and its very interesting (if a bit confusing). Thank you for all the work you've done.
Update: I got the job! Can't wait to start.
@@kyrin408 congratulations 🥳
Gotta love learning chemistry in a cooking video