Food Lab Basics: POV Pasta Alla Gricia
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- เผยแพร่เมื่อ 5 เม.ย. 2020
- Pasta Alla Gricia is the Milky Way of Roman pasta dishes. What do I mean by that? Watch and find out. You'll also be rewarded with a delicious pasta dinner. Like the other Roman pasta dishes (carbonara, all'Amatriciana, and Cacio e Pepe), measurements here need not be precise. Your eyeballs, nose, and mouth are the best judge.
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
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Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - แนวปฏิบัติและการใช้ชีวิต
This chocolate bar - Roman pasta duality theory is why he gets paid the big bucks
I'm pretty sure I heard Alex French Guy Cooking talk about that in his first Cacio e Pepe video.
@@EGOCOGITOSUM If cacio e pepe is pasta with pecorino and black pepper and pasta alla gricia is pasta with pecorino, black pepper and guanciale, then the ingredient list for gricia is, quite literally, cacio e pepe with the addition of guanciale. He never said that the preparations were exactly the same or that they were all created in tandem. It's a good metaphor and it educates people, what's the problem here? And how are Americans overdoing everything here?
@@cthomas025 america bad
@@EGOCOGITOSUM Tomatoes also came from America originally.
@@EGOCOGITOSUM "sorry if I have offended all of you fanboys" What a lack of self-awareness. You started this because you were offended by a metaphor.
There was no, "bogus explanation" given as to the origins of the dish. All he said was that they are, "based off similar flavors" and, "variations of the same theme". He never said anything about one evolving from the other. That prompted you to come in here, upset, because YOU were offended by this, even though you are offended about something that wasn't even said. Get that straight. And perhaps work on your listening comprehension.
I ask you how, "Americans overdo everything" here in regards to what is being discussed (this video and said metaphor), and you give me some bogus explanation that has NOTHING to do with this video. Talking about garlic in a tomato sauce all of a sudden because you have to move the goal posts. Despite the fact that I can count on zero hands the number of times I've seen a recipe say to do anything but sweat garlic, not have it in there until it's, "fried to death".
People can cook their tomato sauce (or any other dish) however they like to eat it. You are a pretentious blowhard. And by the way, tomatoes are not indigenous to Italy, Italians were not the first to make tomato sauce. So you have already co-opted another region's food and prepared it in your own fashion.
"i'm not just eating carbs and cheese" = a lie told to us by a man stuck in his kitchen and his restaurant.
the truth really does hurt sometimes
There is protain in it xD
I’ve got a soup video and a chicken video and another salad video and a chickpea video I’m the works!
@@JKenjiLopezAlt Looking forward to it!
@@JKenjiLopezAlt between the tortillas and the pastas it has been a lot of carbs, but I don't mind at all. You cook whatever you want in this crisis and I will watch and try to learn something new out of the videos.
I really hope this home cooking series won't stop when the quarantine will end
It would be amazing but I'd bet he'd have more on his plate that could accomodate for such blessings.
I mean, once quarantine is over his restaurant will be back in full swing so im not so sure
I'm definitely visiting his place once it's over. For the beer and smash
Kevin Lee if I lived in Cali, I’d definitely visit for that spicy Korean fried chicken sandwich. My god that thing looked good
This guys potential in the kitchen is transcendent to just a youtube POV cooking video lol. Maybe on his spare time but I bet he'd be dedicating more time to his restaurant
4:09
“You get that kind of barnyardiness from the sheep.”
“CHALUHMP.”
"I'm not just eating carbs and cheese. Anyways, don't forget to use generous amounts of your pasta water to prevent your cheese from clumping up."
Me: I can't believe he's doing it again...
Kenji: Oh, I almost forgot **feeds the dog**
Me: **slowly puts gun away**
*drops*
*nom*
Good girl
LOL
Ahahahahahaha yes exactly man
HAHA this is so dark.
Dog too dummy thicc 😞
He has talked about Sous Chef Eric's pancetta so much that he is basically a sous chef in his videos
Kenji, I don't know if you'll read this, but watching you cook has genuinely inspired me to become a better cook. The passion you put into everything you make has a certain beauty that other chefs I watch on TH-cam don't have. Keep up the good work!
Can we please make sure Kenji sees this
Thanks man, means a lot to me. Stay well.
Seconded! I *thought* I liked cooking before watching Kenji, post-kenji me has absolutely leveled up!
I think watching chefs in a professional environment doesn't do them justice because the technique happens so fast it goes right over the heads of mere mortals. But seeing a professional casually cooking at a slower pace let's us pick up everything
Hey, Kenji. I've been recently diagnosed with severe depression, which has been a daily part of my life and has only intensified given that social isolation is now recommended. I've been working on a back line for a few years and I don't think I realized how much I missed cooking until I was furloughed for the time being due to the virus. Your frequent uploads are truly one of the only things I have to look forward to anymore, and they've actually helped me discover a newfound interest in cooking during these darkening times. I'm replicating your skillet pizzas soon and I'm excited to get cooking again. Thank you for everything that you do.
Hey I hope you get through this. Depression sucks and it can strike at any time, even when you feel like you *should* be happy and satisfied. I hope you have people around you who understand and empathize.
Alexander, i have suffered from depression my whole life but have manage to cope by doing exactly what you are doing (finding hobbies and things that i get a lot of enjoyment from). Keep strong, keep your chin up and if you ever want to let of some steam or just chat then feel free to msg me. I can always send my skype!
Either way just remember you are truly valuable to this world!
Wishing you all the best, I really don’t know how to help you since I don’t you, but stay strong and have fun doing things you love :)
love how he doesnt patrionise us, just makes videos as if we're there. i hope he maintains this casual style
Me : refreshes TH-cam every 5 minutes hoping to see a new kenji video
Brownnose
kenji will probably upload twice in that 5 mins
Hit t subscribe and bell buttons ;)
J. Kenji López-Alt what size and model de buyer pan do you have?
Rigatoni--the favorite pasta of Latvia. Also, a dog is an essential kitchen utensil for cleaning up any food dropped on the floor. Thank you, Kenji!
Whazzat nno capito
I love how you put that!!
If people bought Belle Delphine's bath water, I bet J. Kenji López-Alt could easily sell his pasta water, lol
I'd buy it
"Pasta water is liquid gold", as someone in the Bon apettit already said.
10:14 *doggo shows up.*
10:53 "What are you cooking? Smells nice."
12:16 "Oh cheese! Thanks hooman!"
I love the simplicity of Italian food man. You just need 3-4 ingredients and you got yourself an amazing dinner
that is why having prime ingredients is paramount in Italian cuisine, and also why is it so hard to find it aborad
@@EGOCOGITOSUM fresh ingredients is pretty much prevalent all around the world. Personally all i need is fresh garlic, dried pasta, olive oil, herbs. If you're talking about fresh sardines, muscles, seafood, etc out of the Mediterranean sea then that's a different story lol
What I enjoy most about this home cooking series, is that it sort of normalizes/lowers the bar for us mortals and makes me realize that the pasta that I cook at home is pretty much on par with what a world-class chef cooks in his home for dinner. I've stopped trying to go for complexity and perfection when I cook and I try to be more of a lockdown Kenji in my cooking journey now.
At 12:14 That dog snagged the cheese as soon as he dropped it haha.
Kenji, you're seriously the best. Thanks for making these videos during these trying times.
Hey man, thanks for inviting us into your home like every day during this. I've enjoyed your home cooking videos for awhile so these have been cool. Thanks again and I hope you and the family stay safe and healthy.
kenji eating pasta while it’s raining outside is so idyllic. and the scene with his dog, too - I envy the life he lives, haha
Amazing video! Such organic moments! Adding more ingredients as you see fit, the explanation of Roman pasta dishes being variations of the same thing, the pepper tip of adding it to the fat to bloom it!!! ONE OF THE BEST COOKING VIDEOS EVER! Almost makes me feel like cooking is not just following a dry algorithm to combine precise ingredients or something (unlike most other "cooking" videos). CHEERS! ❤️
Man I have been absolutely loving your videos, everything about them. You work hard and fast, it's practical it's intelligent. A perfectionists dream and yet full of character. Thank you❤️🤙
Hey Kenji, just wanna say thanks for doing these, one a few bright spots I’ve had during these really sucky few days is watching you cook live. Please keep up the great stuff.
thank you SO much for the constant uploads during this crazy time
One day of sunshine in this whole quarantine crap is that I found your channel. My wife and I love cooking and you have a real talent for breaking down what makes food good. We love your channel. Please keep up the good work!
You should think about getting his cookbook! Its by far the most useful and informative cookbook ive ever owned
I love Kenji's videos! Thanks for making all of these for us to enjoy while stuck at home. This looks delicious.
Seeing how you cook candidly is invaluable for continuing my progress in the kitchen and feeling confident in my skills. Feels so much more real and makes a lot more sense than other presentations or reading about it.
Kenji...we need a kitchen tour. I get utensil and ingredient envy every time i watch you videos
Me too. I want to know the make of his two stainless steel pans. Among other questions.
Would LOVE to know some of his home food storage tips/tricks. I always thought you had to use or toss evaporated milk until I saw an open can in his fridge the other day.
@@Adeline9418 I believe at least one of the 12" skillets is a Heritage Steel one. You could see the bottom of it in the 3-ingredient mac and cheese video. On the Serious Eats site, they've recommended All-Clad and Made In as their top picks, with Tramontina as their budget option.
Dunno if Kenji has changed his opinion since he wrote the older of the posts on Serious Eats. There was a note complaining about Tramontina not making a 12" skillet but it seems like they do now?
Yes, yes, yes, a kitchen tour!
The pasta strainer and those steel plates , I automatically searched for it after the video
12:17 precious shabu, ever the opportunist
Kenji - thanks for doing these videos. Other TH-cam shows make me love food, but yours makes me actually want to *make* food. Exactly what I needed to get back in the swing of enjoying cooking again.
Your videos are really helping me through the difficulties of quarantine. Thank you for these, they are brilliant!
I'm hyped. These are keeping me going, thanks Kenji!
Reading these comments make me sad. Since when did food need to be ‘traditional’ to be delicious? Looks awesome!
There are elitists out there. But typically not on his videos
@@SAM-zn3ct agreed
Your POV vids keep me cooking, Mr. Lopez-Alt. Thank you for teaching us all so much during this time of crisis. These videos are goldmines
Yes Gricia Is the oldest of Roman pasta recipes !
You've done everything in the Italian way. The only thing we don't do in Italy is to wait for the water to boil.
Great job !
You know when creators read the comments when they can predict the trolls and shuts them down in the video with an answer love your style just found ya a week ago and I like the content #runonsentanceking
Ya people offering advice on how to fix broken things are trolls and must be stopped.
BeaterWRX I think he’s mostly talking about those trying to tell the professional chef about what he’s doing wrong. I.E. don’t put cheese in while it’s on the heat because it clumps. Obviously not true because Kenji has done that hundreds if not thousands of times.
^^ real fans
@@rydercraig884 that highly depends from the quality of the pecorino, good pecorino emulsify like a charm, bad pecorino clumps😀
88 88 interesting! I didn’t know that. Thanks for the knowledge.
you honestly make me wanna eat pasta everyday the rest of my life thank you
Thank you again so much for these. They really are making a trying time much easier. I so respect your skill, expertise, and passion. You are one of my biggest inspirations in cooking. Can’t wait for the next video!
Glad I found these videos. Really enjoy the recipes, your commentary, and knowledge in the kitchen.Just subscribed and will be a regular viewer.
Most powerful non kenji npc in the universe of this channel is now Eric thank you for the food eric
Dude, I truly love your videos! Especially the ones where you are talking and explain how stuff happens and even explaining candies. For real please keep these going after quarantine.
I’ve already went to early wood and bought the stairs you use. Can’t wait to get them! Where’d you get your big cutting board? I’ve been looking to get one for a while now.
I love these videos and their explanations. PLEASE keep posting and teaching Chef!!
i love the frequency of uploads on this quarantine cooking series.
"That''s probably more pancetta than I need". Hehe....good one, you kidder you.
"If you dont have guanciale just get a sous chef named Eric he'll make some pancetta for you"
I really hope this continues once things settle down again. I love seeing this kind of content.
I watched so many of your videos i have memorised your kitchen better than my own
No one's gonna tell you to not put the cheese over heat Kenji. No one would dare doubt your ability
12:15 Doggo on duty!
I absolutely adore watching your videos please never stop cooking.
My man Kenji. Thanks for all the knowledge, content, and kick ass recipes. Be well, stay safe.
"hi, today we're gonna prepare this dish"
*Camera does an acrobatic flip*
"We're processing this video. Check back later."
Damnit youtube, why tease when it's not ready
"Parmesan's not quite as, kinda...hmm, I don't know what you call it...piquant?" Dude is throwing together classic Roman dishes and teaching vocabulary casually. Keep up the good work, this is my favorite thing out of the covid crisis by far!
Watching this all the way from Australia. I also have your Foodlab book! Loving these new videos man. Keep it up
You can tell this man's a pro by the way he grated every last morsel of that cheese 😯
Nobody:
Kenji: *Homp*
You sir have been a breath of fresh air during this pandemic. If you are ever in Sonora Kenji, please drop me a line as I would love to have you out on my ranch. Thank you so much for these videos and i can’t wait to get out to San Mateo to try your restaurant after everything is said and done. As an EMS vet with a wife still practicing medicine I was even more elated to hear you were providing food to front line workers. Again thank you from the bottom of my heart for the videos and your work.
Your stuff keeps me sane during these weird times.. Good Man Kenji!
3:17 so are we just gonna ignore the fact that he locks his cabinets with a wooden spoon
everybody does that, what's weird
@@ellabiondi1251 Clearly not everybody does that
wat if he’s just lonely and he only talk to us alone in his house screaming at his camera?
What? He has a wife and a daughter, who've both been featured in videos
Name checks out
Sort of true. I shoot these videos usually while my daughter is napping and my wife is working, or at night when they are both asleep. Sometimes what I shoot in the video is for a meal we are about to eat but not always.
J. Kenji López-Alt good man but do you ever sleep bro ?
@@grades6831 Eat Sleep Repeat
Thanks for the continuous content Kenji. We missed you
4:21 this man just Kirby swallowed leftover cheese
These cooking videos are fantastic.
Any way we can get a knife sharpening video? I just can't seem to get that skill down.
th-cam.com/video/AFbjn0aUZAU/w-d-xo.html
come to the sharpening subreddit if you want help
th-cam.com/video/YSy9NVdiLqw/w-d-xo.html
I’ve learned more in a few videos from this guy then all my previous learning efforts combined!!!
Looks really nice (as usual), thanks! As for the cheese-heat-clumping-thing: I usually mix the cheese with a bit of pasta water in a separate bowl, then pour the creamy cheese over the pasta. Works very well for me.
4:09 can somebody explain that ungodly sound he made when eating a tiny piece of cheese.... mde me think of tom and jerry lolz
Idk what you're on about lol
thanks for the timestamp i totally didnt heard that before.
Hhgomp
LOL i was looking for a comment about this
@barbarino im dying kmfao
Ciao Mr. López, please heart my comment and my wishes will be fulfilled.
Thank you for making everyone’s day better!
Thanks Kenji!! Looks awesome and keep the videos coming. Inspiration is not easy these days.
Bro the way u grind the cheese gave me a heart attack ...
Bruh this dude is using a wooden spoon to hold his cabinet doors shut. That is style if I've ever seen it.
John yesss
everybody does that
Hello Kenji... I am Roman... Very very compliments... Greetings from Italy. I hope to come to visit your Restaurant, when this orrible pandemic ends.
I love the unplanned and unorganized vibe of the cooking: the pan was to small and he had to change;, not enough chesse at first and he had to open Another cheese package in a hurry; he almost forgot the black pepper.
That's real home cooking, everybody. That's life how it is.
Sometimes I mistake my fridge with Kenji’s and can’t find the right cheese in the deli drawer
You are amazing to watch. I learn a lot from your channel. Thanks man
I truly appreciate you, I’ve learned most of what I know in the kitchen from you
Your assistant cook is looking for any left overs on the floor. Good dog!
4:11 hjoomp
That rain from the end + bowl of pasta gives me a chill vibe
I love how your dog is always with you and always gets a treat. 😄
this might be the earliest I've ever been to a n y t h i n g
why is nobody talking about the fact that he uses a spoon to keep the drawer closed? lol
Time stamp?
i love the ways your videos have evolved 💕
I love these videos, they are so simple and informative
I immediately click on every Kenji POV video to count how many "traditional" cooking rules he breaks to make one dish that turns out excellent nonetheless
My papa is from Naples, and both he and I pronounce it “gree-sha”. I would say that is correct, but then I remembered that the soft c is pronounced differently in Naples, ie Diece (ten) is pronounced “Deea-she”. So I would say that either it is pronounced “greesha” and you are pronouncing it wrong, or you are pronouncing it right and I am the odd one out here. Regardless, excellent video and it is exactly the right recipe.
His pronunciation is correct, it's "Gree-cha", as in matcha tea :)
Daily kenji uploads 100% BEST thing about quarantine
A true hero for entertainment during this quarantine. Also getting part of my foodie fix in!
I am loving this series!
Thank you for finally acknowledging your dog! Drove me nuts seeing that scavenger looking for scraps with no pets or anything. Also, cooking looks pretty damn good too.
These videos are so satisfying to watch!
Kenji keep the videos coming enjoying them very much cheers from Canada
I love pasta and have slowly been mastering the 4 pillars (as I think of them). Thanks for that tip with the water when starting the pancetta makes perfect sense and I have been slowly working through some pancetta I got recently, i'll try it next time I make one of these. And finally the dog gets some love!
Love your vids, i'm also gonna be a chef in the future. just love seeing your content and trying to make the dishes myself :)
My 3 year old loves watching your videos, she is also constantly yelling at you to be careful. Thanks for all the content!
Gotta say that I'm impressed on how this is well-made! I'm a lover of cacio e pepe, carbonara (I'm from Rome), and props to you Kenji. Just discovered you, but you are awesome. The only thing, looks a bit too waterish, but might be the video!
Lovely & thanks for keeping us entertained during this quarantine
Sooo...... tempting my friend. Thanks for such a nice upload.
Just tried making this. Turned out really well - thanks Kenji!