Out in the boonies, we don't get guanciale or pancetta at the store. Bacon works just fine! 😋 Never thought a bout heating the bowl, first. One of my favorite fadt meals. So delicious!
My mom always used plain salt pork and added spices that are added to pancetta. That was very special when we tried it. A scant quarter teaspoon each of allspice, juniper, bay, nutmeg, and thyme, ground into a fine powder and mixed into the cooking salt pork; chef’s kiss!
If you are making loaded baked potato soup, don’t use flour or corn starch to thicken! For creaminess try sour cream and to thicken, sprinkle in enough instant potato flakes to achieve the thickness you want! Big difference!
I have had a lot of carbonara in restaurants where only the yolks are used. But I think these recipes are meant to be guidelines, & that we are welcome to make the recipes our own. I appreciate being able to watch these ep's, & find the recipes in them appetizing & inspiring.
It seems that Ashley's cooking usually earns the title "the best I've ever had". She's apparently the real deal. I am glad to have learned the warm bowl trick.
I love it when Bridget tell Julia " Yeah. We were gonna gave words, if you were gonna measure each one." You look at Julia's dough and they look like perfect little pillows. LOL 😋
Instant Mashed Potato Gnocchi?! OMG! I am totally putting that through my own test kitchen. I LOVED everything about this episode and will be watching regularly. Thank you for being such a valuable educational resource about food. So rare these days. You rock! ~ Suzie The Foodie
Toni’s segments aren’t long enough - she doesn’t have enough time to do much more than introduce the topic. I’d like a solid half-hour of her food histories.
Instant potato flakes are brilliant! Shelf stable, virtually indestructible, and infinitely versatile! For apps, mains, sides and dessert, you can always find a way to use them.:)
Oooo, i love Artichokes. Have never heard of fried Artichoke, will definitely have to give this a try 😊 Also want to give the Gnocchi a try as well Thanks for sharing these yummy recipes with us
Yes - and companies can call something in the US cage free - but they are still stuck in a crowded place with one window they fight over - your best best is to go to a farmer's market - find one you feel is compatible with you - and buy directly - if they are really free range -they get a wide variety of nutrition input and their yokes are a deep yellow to orange !!! from bug shells and dandilions and all sorts of wild flowers !!! :)
Hiya, fellow Canadian here! 😊 I'd recommend that you *search for your province first!* It's definitely helped me figure out stuff like that! Lots of our provinces and territories have the same regulations as (or just use) the federal regulations, but for example I'm in Quebec and basically we have to be different when it comes to almost anything 😂
@@becauseimafan Thanks for the suggestion. Speaking of confusing did you know our meat regulations are just as confusing? For example I could buy a pack of beef that is labelled "Ontario"(my province), but it only has to be packaged here--the meat might actually be grown in Alberta. Quebec likes to be unique, but that also has lead to wonderful craft beer, craft cheese, a disproportionately high number of Olympic athletes, the best outerwear in Canada, amazing artists, etc...I love Quebec and embrace its uniqueness:-).
No peas or garlic... Can confirm it is authentic. I didn't even know people put peas in carbonara. So American. Trying to make a carb and rich calorie dish healthy I guess. Haha. Carbonara is so underrated.
You can just use regular bacon in carbonara, just find the more fatty less meat version. All pork fat tastes the same. You don’t need to make every dish authentic, use what ever you can find, it’s still going to taste good. Making authentic Italian dishes in America is close to impossible as it gets.
I like brown eggs for one reason: if I'm baking, it's easier to see if I accidentally get shell into the mix. Average egg prices here are $1.99-2.99/lb for the cheapest eggs, so if it's $0.20 more for brown eggs, I lean towards the brown eggs. Otherwise, if it's significantly cheaper, I'll get white eggs. The only eggs I can tell the difference is the blue cartons from the Happy Egg Co. However, if I buy one of those, I get 1 dozen of the cheapest eggs to use for baking.
My Dollar General has white eggs for about $2 a dozen. I prefer brown eggs, and a nearby supermarket carries several brands, including free range. Luckily, there are some available from a local farmer, pasture-raised, and I'm happy to pay 5.49 a dozen for them. But I also do as you mention, keep a dozen of the cheap ones for baking.
@@geezermann7865 Oh man. 100% agree with local farmers. I was able to buy a dozen eggs from a woman that raised her own chickens. The fried eggs I made from them were absolutely amazing. I've done this before, and the eggs weren't as good. Still, if you want the really good stuff, sometimes you have to roll the dice.
I liked how you served Gnocchi, with a bit of soft cheese on top in simple marinara sauce. That was nice. I think I will try that next time. But I do like to make my own Gnocchi from real potatoes. Most widely available potato flakes are not natural and contains lots of chemicals. Besides it’s very cheap and easy to use real potatoes and nutritionally significantly superior as fresh potatoes even boiled ones contain more than a daily dose of vitamin C that is heat resistant. I just wash my potatoes and I don’t peal or anything and boil the whole potatoes until cooked through. Then peel the skin while hot, then mash them. Add equal amount of flour, an egg or two, sea salt and knead it for 5 min. And just follow the same process as in the video. I also make Japanese pumpkin Gnocchi. I steam Japanese pumpkin and I make them into Gnocchi. It’s a little sweeter and I serve it with mushroom and herb sausage (I make my own) white sauce. It’s really good.
Yes you can, you can use white rice flour as a substitute. You'll probably need two eggs. If you use cup for cup gluten free flour, then you probably don't need the extra egg.
ATK releases both the full TV episodes and each segment from the episode separately. So, you might have, for example, seen the carbonara segment in a separate video.
Test Kitchen fails to mention that coating fresh eggs with a small amount of mineral oil and then placing back in the carton, into the refrigerator can extend the freshness for 9-12 months.
I missed most of this episode today on Create, so I was hoping to find it posted here. What's even better, I can mute the vid while Julia is speaking. After years of watching ATK and Cook's Country, I have come to the conclusion it would be 100% better without her. I know, just my opinion. On the other hand, Bridget and Christie are awesome.
Really now. They are talking about maybe a teaspoon for the WHOLE dish. Not all sugar is as bad as you may think and a little bit does help balance the flavors. try it sometime.
@@johnhpalmer6098About a quarter of the people who comment on ATK’s videos seem to do it for sole purpose of picking a fight. Why else would they complain about carbs on a video that all but announces “Today’s topic is Delicious Carbs and More of Them”?
@@EastSider48215 OH I'm well aware of that and a lot do seem to be afraid of carbs, and sugar anyway (and about any seed oil and do it as if all are when that's not quite true). Too many also hear a kernal of a truth and extrapolate it to mean ALL when that's not right.
the cheese should look like snow and it didnt have enough cheese to make the creamy sauce thats why americans shoud learn from real italians and please dont learn from gorden ramsy cause you NEVER put cream in it period
No, they don't. The color of the shell doesn't affect the the nutrition of the contents inside. Maybe (emphasis on maybe - I don't know of any data that says so) if you eat the shell, but not otherwise.
Color comes from the foods birds consume. Generally, high levels of fresh, dark green plants in their foods.. Higher levels of Vitamin A. Has nothing to do with color of feathers. While feather color can indicate shell color, white hens such as Leghorns who usually produce white shells, red or brown hens such as Hampshire or Rhode Island Reds usually produce shells in shades of tan to brown can cross breed, they are all chickens, you may get a variety of shades of shells. Each hen is usually consistent in shell color. Most store / factory eggs are from Leghorns. Those hens are laying machines. And all hens are seasonal layers. Most in spring, good numbers summer, less in fall, least in winter. In spring, hens may lay one egg per day. Not many nor multiple eggs per day. Rich yellow yolks depends on high quality food and vitamin A.
The captain is a troll. They either didn’t watch the video and just came here to complain about something that wasn’t actually said or they know perfectly well Jack was talking about the eggshell color, not the yolk. Either way, a troll and a very poor quality one at that. 1/10, no stars, do not recommend . Russia is not sending us their best.
Out in the boonies, we don't get guanciale or pancetta at the store. Bacon works just fine! 😋 Never thought a bout heating the bowl, first. One of my favorite fadt meals. So delicious!
That's what I was thinking Joanie. I can get bacon but not sure about anything else I don't another substitute. But it was a very nice recipe
I wonder if salt pork would work? It isn’t smoked so I’m going to try it.
My mom always used plain salt pork and added spices that are added to pancetta. That was very special when we tried it. A scant quarter teaspoon each of allspice, juniper, bay, nutmeg, and thyme, ground into a fine powder and mixed into the cooking salt pork; chef’s kiss!
If you are making loaded baked potato soup, don’t use flour or corn starch to thicken! For creaminess try sour cream and to thicken, sprinkle in enough instant potato flakes to achieve the thickness you want! Big difference!
These recipes are all great. They will go in my repertoire. And the straight scoop on storing eggs was terrific and much needed.
The gnocchi with the cheese broiled on top of it looks absolutely stunning! Thank you for sharing. ❤
I have had a lot of carbonara in restaurants where only the yolks are used. But I think these recipes are meant to be guidelines, & that we are welcome to make the recipes our own. I appreciate being able to watch these ep's, & find the recipes in them appetizing & inspiring.
U can try the three cheese instant mashed just adjust your seasoning great. Rose
It seems that Ashley's cooking usually earns the title "the best I've ever had". She's apparently the real deal. I am glad to have learned the warm bowl trick.
Yum to all 3 recipes. I've had and love Carbonara but the fried artichokes and instant gnocchi will be a first. Can't wait to try!
Sometimes, I wish I were Italian. I love the food.
The Polish make a Potato Kluski (Sort of a Dumpling) - that is put into Butter and Onions and tastes great.
Ashley is one of the best presenters!
I love it when Bridget tell Julia " Yeah. We were gonna gave words, if you were gonna measure each one." You look at Julia's dough and they look like perfect little pillows. LOL 😋
One of the best episodes! Every recipe is 🔥!
I can't believe it! But, I'm going to try the gnocchi your way. It looks delicious! Thank you.
Ashley is supreme!
Instant Mashed Potato Gnocchi?! OMG! I am totally putting that through my own test kitchen. I LOVED everything about this episode and will be watching regularly. Thank you for being such a valuable educational resource about food. So rare these days. You rock! ~ Suzie The Foodie
Toni’s segments aren’t long enough - she doesn’t have enough time to do much more than introduce the topic. I’d like a solid half-hour of her food histories.
I agree with you 100%.
Yes 🙌
Same here
Instant potato flakes are brilliant! Shelf stable, virtually indestructible, and infinitely versatile! For apps, mains, sides and dessert, you can always find a way to use them.:)
When I make Potato Cheese Soup, I use potato flakes to thicken the soup instead of flour or cornstarch, works perfectly
They're extremely cheap too
well said
Oooo, i love Artichokes. Have never heard of fried Artichoke, will definitely have to give this a try 😊
Also want to give the Gnocchi a try as well
Thanks for sharing these yummy recipes with us
Looks delicious
Thank you so much for explaining all the confusing egg carton terms. Now I just need to find out how regulations differ here in Canada....
Yes - and companies can call something in the US cage free - but they are still stuck in a crowded place with one window they fight over - your best best is to go to a farmer's market - find one you feel is compatible with you - and buy directly - if they are really free range -they get a wide variety of nutrition input and their yokes are a deep yellow to orange !!! from bug shells and dandilions and all sorts of wild flowers !!! :)
Hiya, fellow Canadian here! 😊 I'd recommend that you *search for your province first!* It's definitely helped me figure out stuff like that! Lots of our provinces and territories have the same regulations as (or just use) the federal regulations, but for example I'm in Quebec and basically we have to be different when it comes to almost anything 😂
@@becauseimafan Thanks for the suggestion. Speaking of confusing did you know our meat regulations are just as confusing? For example I could buy a pack of beef that is labelled "Ontario"(my province), but it only has to be packaged here--the meat might actually be grown in Alberta. Quebec likes to be unique, but that also has lead to wonderful craft beer, craft cheese, a disproportionately high number of Olympic athletes, the best outerwear in Canada, amazing artists, etc...I love Quebec and embrace its uniqueness:-).
No peas or garlic... Can confirm it is authentic. I didn't even know people put peas in carbonara. So American. Trying to make a carb and rich calorie dish healthy I guess. Haha. Carbonara is so underrated.
You can just use regular bacon in carbonara, just find the more fatty less meat version. All pork fat tastes the same. You don’t need to make every dish authentic, use what ever you can find, it’s still going to taste good. Making authentic Italian dishes in America is close to impossible as it gets.
ATK
regarding the number of egss, I vaguely recall a rule of thumb based on the number of people who will be eating it.
Special shout out to Jack Bishop.
“If you can imagine” lol
Looks good
Toaster oven or frying pan with lid!😊
I like brown eggs for one reason: if I'm baking, it's easier to see if I accidentally get shell into the mix. Average egg prices here are $1.99-2.99/lb for the cheapest eggs, so if it's $0.20 more for brown eggs, I lean towards the brown eggs. Otherwise, if it's significantly cheaper, I'll get white eggs. The only eggs I can tell the difference is the blue cartons from the Happy Egg Co. However, if I buy one of those, I get 1 dozen of the cheapest eggs to use for baking.
I'm also loving the historical parts of Cook's Country
My Dollar General has white eggs for about $2 a dozen. I prefer brown eggs, and a nearby supermarket carries several brands, including free range. Luckily, there are some available from a local farmer, pasture-raised, and I'm happy to pay 5.49 a dozen for them. But I also do as you mention, keep a dozen of the cheap ones for baking.
@@geezermann7865 Oh man. 100% agree with local farmers. I was able to buy a dozen eggs from a woman that raised her own chickens. The fried eggs I made from them were absolutely amazing.
I've done this before, and the eggs weren't as good. Still, if you want the really good stuff, sometimes you have to roll the dice.
What is the winning spatula? Thank you for this video.
You had me at Saucy Italian!😁
5:21. Should have added the warm pasta to the egg mixture to Temper it. Any real chef should know this
They tempered it with pasta water. They know what they're doing.
I liked how you served Gnocchi, with a bit of soft cheese on top in simple marinara sauce. That was nice. I think I will try that next time.
But I do like to make my own Gnocchi from real potatoes. Most widely available potato flakes are not natural and contains lots of chemicals. Besides it’s very cheap and easy to use real potatoes and nutritionally significantly superior as fresh potatoes even boiled ones contain more than a daily dose of vitamin C that is heat resistant. I just wash my potatoes and I don’t peal or anything and boil the whole potatoes until cooked through. Then peel the skin while hot, then mash them. Add equal amount of flour, an egg or two, sea salt and knead it for 5 min. And just follow the same process as in the video.
I also make Japanese pumpkin Gnocchi. I steam Japanese pumpkin and I make them into Gnocchi. It’s a little sweeter and I serve it with mushroom and herb sausage (I make my own) white sauce. It’s really good.
I just can't use to instant mashed potatoes in any form.
I'm dying to try this but without tomato sauce. There HAS to be a sauce without tomatoes, sugar and big hunks of basil!
The heat of the pasta cooks the eggs
Thank you ... I was so confused. LOL Kept trying to listen again and again, I thought I missed something.
Can you make the gnocchi recipe gluten free? Thanks
No. But you can eat dirt.
Yes you can, you can use white rice flour as a substitute. You'll probably need two eggs.
If you use cup for cup gluten free flour, then you probably don't need the extra egg.
@@drsteele4749 Thank you I appreciate your help.
I kind of feel like this is a reuploud
ATK releases both the full TV episodes and each segment from the episode separately. So, you might have, for example, seen the carbonara segment in a separate video.
Test Kitchen fails to mention that coating fresh eggs with a small amount of mineral oil and then placing back in the carton, into the refrigerator can extend the freshness for 9-12 months.
SHE BROKE THE EGGS ON THE EDGE OF THE BOWL!!! I'M LITERALLY SHAKING! 😡🤣
Right:)?!
Keep in mind, inspiration does not mean authentic.
I was relived that you combined everything together, because a lot of times people will combine everything separately, so...
I've lived in the Houston area for 23 years and have not found guanciale anywhere.
🔥💯🔫🎖🔫💯🔥
Julia is a butch icon, love her
But you didn't do A vs AA eggs?
Waaaaaaaaaaaaay before the Inca, actually
Just buy what you can afford, fancy deli bacon or expensive cheese won't alter the flavour that much
You can take even more time off by buying gnocchi already made.
Raw eggs on the carbonarra? I don't think so
I missed most of this episode today on Create, so I was hoping to find it posted here. What's even better, I can mute the vid while Julia is speaking. After years of watching ATK and Cook's Country, I have come to the conclusion it would be 100% better without her. I know, just my opinion.
On the other hand, Bridget and Christie are awesome.
No way ! There is no egg whites in Carbo ! only egg yolks !
oh no.. all this sugar added 😞
Really now. They are talking about maybe a teaspoon for the WHOLE dish. Not all sugar is as bad as you may think and a little bit does help balance the flavors. try it sometime.
Carbs carbs carbs and more carbs oh and sugar 😢
Your point is? We ALL need SOME of both in our diets.
@@johnhpalmer6098About a quarter of the people who comment on ATK’s videos seem to do it for sole purpose of picking a fight. Why else would they complain about carbs on a video that all but announces “Today’s topic is Delicious Carbs and More of Them”?
@@EastSider48215 OH I'm well aware of that and a lot do seem to be afraid of carbs, and sugar anyway (and about any seed oil and do it as if all are when that's not quite true).
Too many also hear a kernal of a truth and extrapolate it to mean ALL when that's not right.
Dave, look up keto pasta. There's some low carb versions.
the cheese should look like snow and it didnt have enough cheese to make the creamy sauce thats why americans shoud learn from real italians and please dont learn from gorden ramsy cause you NEVER put cream in it period
please stop wearing the tight jean/vest outfit….
JACK IS AGAIN MR. CLUELESS=😳😳😳COLOR IS VERY' IMPORTANT.THE DEEPER DARKER, GOLD PUMPKIN COLORS HAVE MORE VIT. A! GREAT FOR EYES AND SKIN. BONES
No, they don't. The color of the shell doesn't affect the the nutrition of the contents inside. Maybe (emphasis on maybe - I don't know of any data that says so) if you eat the shell, but not otherwise.
Color comes from the foods birds consume. Generally, high levels of fresh, dark green plants in their foods.. Higher levels of Vitamin A. Has nothing to do with color of feathers. While feather color can indicate shell color, white hens such as Leghorns who usually produce white shells, red or brown hens such as Hampshire or Rhode Island Reds usually produce shells in shades of tan to brown can cross breed, they are all chickens, you may get a variety of shades of shells. Each hen is usually consistent in shell color. Most store / factory eggs are from Leghorns. Those hens are laying machines. And all hens are seasonal layers. Most in spring, good numbers summer, less in fall, least in winter. In spring, hens may lay one egg per day. Not many nor multiple eggs per day. Rich yellow yolks depends on high quality food and vitamin A.
The captain is a troll. They either didn’t watch the video and just came here to complain about something that wasn’t actually said or they know perfectly well Jack was talking about the eggshell color, not the yolk. Either way, a troll and a very poor quality one at that. 1/10, no stars, do not recommend . Russia is not sending us their best.
@@MOMKAT1WV Robin eggs are blue. Does their colour make them somehow nutritious?
4 months before eggs go bad??? holy moses
Raw egg ?