Needs more edits.
More seizures!
Like a Hollywood action movie. Disorienting
Oh God no, short form content!
Especially with the eating part. I need WAY more than 4 edits when someone brings a fork to their mouth.
The skill required to twirl that cheese shredder in the cutting board tho
Nah the traditional way is rice noodles, turkey ham, cheezwiz & double cream
And if my grandmother had wheels she’d be a bike
God damnit that looks so delicious
I am a mediocre chef, but did I see that the egg yolks used in the sauce never got cooked? What happened with the egg whites?
So they get cooked using the heat of the pasta itself (/some of the pasta water). You have to be pretty quick to 1) make sure there’s enough heat and 2) keep from making scrambled eggs.
Here’s a Babbish video with a good walkthrough: https://www.youtube.com/watch?v=qoHnwOHLiMk&ab_channel=BabishCulinaryUniverse
I’m not a cook nor Italian, but I think the egg yolks in here got cooked in what was effectively a double boiler? In carbonara, the yolks are meant to be gently cooked, emulsifying the sauce without fully setting.
I believe the whites aren’t used in the recipe, and would need to be used for a different recipe.
Save the whites for meringue, like traditional italian tiramisu will need.
Yolks: look up “coddling”; whites: reserved for aioli, ofc.
I’m sure there’s a conspiracy among butchers to convince us that pork belly is good
It’s a shitty cut that’s only fit for dog food 🤢
What is being used in the video is pork jowl, known as guanciale in Italian (basically cured pork cheek) . It has a high fat content, even compared to pork belly. Fat is flavor, so no convincing from butchers is required. Also, it’s a cheap cut, so if they want to make money off their customers, they’ll want to also sell things like Secreto ibérico, or better yet, jamón ibérico de bellota.
Heh. Wait until he finds out about “red snapper”. 🤣🤦🏽♂️
Way too fatty for dogs.
Is Italian not traditionally food that poor people ate? They often made due with what was available.
And thats Guanciale, or pork cheek. Not pork belly.
Cheese overload
