4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious

ਨੂੰ ਪ੍ਰਕਾਸ਼ਿਤ ਕੀਤਾ ਗਿਆ 19 ਨਵੰਬਰ 2018
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. Which one was the best?
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4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious

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  • “1 nest of pasta, 2 nest of pasta.” “And stir right awa- OH SHOOT!”

  • Eating spaghetti while watching

  • I'm a mix between level two and three :) NO your dontbreak the pasta you silly girl 😂😂😂

  • *NOW WE SCOOP*

  • Do NOT put oregano to tomato sauce!

  • *Should have invited a Level 99 Head Chef*

  • It is midnight and now i want spaghetti :(

  • I only have one question,WHERE DO YOU GUYS GET YOUR INGREDIENTS, do you just go into Walmart and ask for a Spanish onion

  • Level 1 chef would be making meatballs from the box

  • Palms are sweaty

  • 9. 0.13

  • Thought this would be a competition, got a lesson on pasta and meatballs! Awesome, subscribed for more.

  • Lorenzo is a natural, he needs his own show

  • I'm feeling sick the way you cook pasta, it's everything wrong (i'm italian)

  • Except salt actually raises the boiling point of water...

  • Why are they saying "parmezhan" for parmesan?

  • I felt physical pain when she broke the pasta in half

  • Sono tutti di livello 0 rispetto una normale nonna italiano. Sono solo degli zozzi nabbi.

  • im def lvl 2, jar sauce almost no additions is sacrilege

  • I'd eat all 3. Love this stuff lol

  • Guess I’m a level -12

  • You boil the water first put pasta in a bowl and pour boiling water on top of the pasta put a lid on the bowl and let sit

  • You put brown sugar in the sauce

  • a taste test would have been good

  • Maybethere is a beginner, amateur and chef. But real legends go to the Macdonalds.

  • now we scoop

  • The oil is for us that is lazy to dish the saucepan right away. It makes the pasta slip very easy so basically you just put water in it and then wait until you actually do the dishes.

  • 0:19 *Last Christmas I gave you my meatballs* LOL

  • i love the 2nd guy he is SO POSITIVE and you can see he is happy with what he does .

  • The third chef really thinks that salting the water will bring it to a boil faster... the delusion. Chemistry knows all

  • Why add pork, When a chef is adding pork its to tricks you to thing you getting more but in reality the use pork to make the beef look bigger so the can trick your eye and pork is full of fat most of it is 90% fat when adding to beef makes the beef bigger its a chef secret Pork is cheaper then beef

  • God I instantly hated all of them when they decided to do big meatballs instead of a lot of smaller ones

  • Some of us are too broke to make high end spaghetti and meatballs, level 1 is more appealing

  • Pecorino Romano (aka Locatelli). This guy knows what he's doing. Bringing true Italian roots to the dish. Awesome!

  • Level one chef was really cute...and then she broke the spaghetti :'(

  • This food seems dull .... Needs some TADKA into it

  • Level 1 "Chef": Pours can of Chef Boyardee Spaghetti & Meatballs in pot. (main decision: tiny meatballs or MEGA Meatballs) Puts in Cool Whip bowl adds Parmesan from the green can (mostly cellous) & 2 slices of Wonder Bread with Country Crock butter. ;) Level 2 Chef: Puts Bag of frozen meatballs in sauce adds garlic powder, oregano, parsley, S&P..... maybe diced onion...& box noodles Level 3 Chef: Is actually Level 1 Chef from this video. Level 4 Chef: Is actually Level 2 Chef from this video. Level 5 Chef: Is actually Level 3 Chef from this video. :D Yeah I really wanted them to try each others versions & see what they said. Oh Well. I guess after seeing this I'd try to make some really good Spaghetti one night... of course tweak a few things to my liking.

  • I like how the amateur keeps complimenting her food like it's good while we get to see 2 others making her look like she's riding a tricycle.

  • Like se sei traumatizzato

  • Why isn’t Gorden Ramsey the expert here? It would be pretty entertaining 😂

  • I’m a 14 year old 1.5 level chef

  • Yo that second guy was SO HAPPY TO BE ON PA-tv bahaha. Take a seat meng.

  • Level 5 crook

  • When they said they were level 1 2 and 3 chefs, I just thought, that's how mafia works

  • Yeah whatever DON'T BREAK THE PASTA IN HALF GATDAMMIT!!!

  • You know that Meatballs are not an italian thing, right? Please come to italy, to experience the real pasta😁👍

  • I'm really scared to hurt myself with boiling water so my mom or grandma gets the water out but your way of doing it is awsome (5:34)

  • Does the pointer help add texture? It seems unnecessary. All pastas looked good, pasta is awesome. I don't like the food scientists, her vibe annoys me.

  • The level 2 dude used too much stuff I think

  • why is this called 4 levels when there are only 3 making it

  • Why, WHY add breadcrumbs? "A tenderizer"? That's just being lazy, unable to mix meat properly so it stays in ball shape.

  • I feel personally attacked. My spaghetti is bomb idc what she has to say

  • Level 1: Normal Spaghetti Level 2: Spaghetti Meatballs Level 3: SpAgHeTtI mEaTbAlLs WiTh PaRmEsIaN cHeEsE

  • Level 2 is the best in my opinion

  • Pro Chef wearing a ring whilst prepping food. That’s a no-no in any professional kitchen

  • Wait level one cook, level two and level three what have I missed

  • 1:25 *Keep them balls moist.*

  • If Gordon Ramsey cooked like these people his food might just be edible.

  • Level 1: Chef Level 100: Gordon Ramsay

  • I thought eggs tightened up the meatball, but its actually the amount of bread crumbs?...how has that escaped me. BTW...ive heard tips from 'real Italian' women who made mistakes also. One always oiled her pasta water, & the other never browned her meatballs. She said it prevented them for soaking flavor from the sauce. Point being, there are average cooks everywhere.

  • pro chef= same thing as home chef with more money for ingredients and tools + ability to make dinner for 500 people xD

  • the thumbnail looks very disturbing for some reason

  • Beautiful but I make better meatballs than all 3 of them, dont cook them in the sauce what are you swedish? All beef 85% lean, add parmesan breadcrumbs egg garlicsalt and SMALL peices green pepper... but all that stuff is easy and up to your taste, the secret is to bake them to caramelize them, coat them before baking with curry, gahram masala, and sugar... cook the pasta sauce on the noodles in the pan... plate the pasta, cover with a thick layer of mozzarella, and place meatballs on top

  • I'm more concerned that level 3 chef didn't take his ring of... 🤕 That is not hygienic.

  • I used to add oil when boilimg noodles to prevent clumping ( not talking about Pasta or Instant noodle) the noodle is to be stir friend again not adding sauce like pasta so i just dont want it to clump

  • Wat da faa… she broke the pastaa

  • I am the level one chef:))

  • level 1 crook

  • As an Italian, I can tell that: 1) meatballs shouldn't be that big 2) my grandma > all the other chefs

  • So class what have we learned today. uhh I learned that I'm on a whole other level I'm a level 1.5 because jar sauce eww no thanks. And also egg yolks have a love/hate relationship with water that somehow works

  • you add sugar for de Natural Sourness of de tomato

  • Level two was my favourite of the people. And most practical to make

  • Parmesan is nice n all but it smells so bad 😐

  • I think I’ll just order some take out.

  • CLUMPVILLE!

  • Omg finally someone validates my theory of never adding oil while boiling pasta. I am amatuer cook and always found people adding oil in tutorials and that made no sense to me. It literally doesnt allow the sauce to stick to pasta...i felt that with my little experience and was curious to know as to why do people do that

  • The oregano should be added as early as possible, as it spreads its flavour and dissipates it really slowly during heating.

  • Next Video: 4 Levels Of Instant Noodles: Amateur To Food Scientist | Epicurious😂? They will get a food scientist to teach us how to make instant noodles

  • *dramatic zoom on Frank* *"now we scoop"*

  • In Italy, the level 1 would have been the one who made it better except for the sauce lol

  • PANKO IS NOT ITALIAN..... PANGRATTATO IS ITALIAN

  • I like the second chef he has a pretty good sense of humour, and is kinda optimistic.

  • 3:11- 3:18 the method that you won't know until you are level 3

  • Question: After draining the pasta, do you run/rinse it with water?

  • 0:33 *See's the level* ME: *OMG* 😮

  • Level 5:Nana B

  • One thing is clear in this video, each one loved their meal 🖤

  • im starv

  • Dunkey isn't in this comment section? Can we make a petition for dunkey to see this video?

  • Yeah gordan Ramsey said to use oil I’m going to believe him or this tbh

  • Level 15 chef: Shaggy and his super-duper sandwich

  • Wait people put meatballs in their pasta??

  • Men I just wana eat spaghetti thats all

  • Home cook is expert

  • I am a level -1 chef

  • Is it just me or did anyone else notice the sand paper on the 2nd guys sauce ....

  • My sauce.... Comes from a jar 😂😂😂😂😂

  • Sensei Lorenzo is back my brethren!

  • I thought there was a level 99 boss and i bets thats GORDON RAMSEY XD

  • meanwhile i’m here with cup noodles.