Italian Chef Reacts to Pro Chef vs Homemade Alfredo Sauce

This video confirms my theory: chefs tend to complicate simple and traditional recipes, making them not accessible to everyone and in my opinion making them worse.
In this case I've definitely preferred the homemade version of this dish, because simplicity always wins!
Do you agree with me?
💯 Follow this link to watch my Fettuccine Alfredo recipe: www.vincenzosplate.com/alfred...
#alfredo #reaction #vincenzosplate
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@konstantinradislov4150]

Vincenzo, if you watch many videos about Italian foods in Epicurious, first of all, you need to forget anything about Italian food because sometimes the professional chefs trying to make it... In a fancy way, in a creative way, with limited ingredients from homecooks, but in the end it doesn't look like what we want. But love your videos. Love from Indonesia... 🤣🤣🤣🥰🥰🥰

[@vincenzosplate]

Hahah I'll keep that in mind in case I check out more of their videos. And thanks for your support ☺️🤦🏻‍♀️

[@brcha]

@@vincenzosplateAlso, I believe the pro chef has to use all of the ingredients, so there's no option there.

[@konstantinradislov4150]

​@@brcha I agree with you. No options to not use it or replace it with other properly ingredients, Vincenzo...

[@AttommicDog]

In the chef's defense, he was handed a pile of garbage and tried to make something fancy. Still a total fail.

[@carrieullrich5059]

Epicurious chef's recipes usually look revolting.

[@AttommicDog]

@@carrieullrich5059 They try too hard it sounds like. I believe "less is more" in many cases.

[@abdul-hadidadkhah1459]

But he had enough opportunity to make something worthy but ended up putting cooked spaghetti straight into a fryer and burning some garlic. Cant blame the ingredients for that, that's just poor creativity.

[@awesomeboy4353]

I learn how to make the real carbonara from Vincenzo plate , the real Carbonara has a very silky and smooth texture very different from the one from the fake aka cream carbonara.vincenzo plate has opened my eyes to real carbonara. Thank you very much Vincenzo plate

[@vincenzosplate]

And thank you so much for following along and trusting in my recipes! It means a lot to me ☺️👨‍🍳

[@cathymercado413]

Yes, me too. I don't understand why us Filipinos use cream instead of eggs.

[@Balthazare69]

Today we r making salt with a salt in a salt, so first u must put a salt in a salt, then mix a salt with a salt, meanwhile u add a salt to a salt and season it with a salt, at the end u get this beautiful salt with amazing salt and u can garnish it with... a sprinkle of salt 😄😄😄

[@GRIZZDOGG01]

🤣🤣🤣

[@vincenzosplate]

Hahahahah that's the perfect summery of the recipe!

[@NoxiousRob]

Don't forget to finish it with some parmigiano reggiano,, which helps to add a bit of saltiness to the dish.

[@riski_putra6725]

Funfact about this women, Emily: when the first time she appear, she make her food kinda chaotic after use ketchup, thus called "ketchup queen" from internet. But she didn't give up and improve her cook to even join cooking class. Her hardwork pay off where she got rank up from amateur into homecooker. I proud of her.

[@vincenzosplate]

Thank you for providing me this background about her 😊

[@trickydick6152]

And she's good-looking.

[@kennis265]

Omg, really wholesome comment ☺️☺️☺️ but at first I read that as, “fun fact about women….” Missed a word 👀👀👀

[@SkankbumJerry]

Shes not very smart person, She talks too much!

[@martinschulz326]

​@@vincenzosplateShe has her own channel.

[@ThomasBoyce5000]

This is the channel that helped me overcome my anxiety on making bechamel sauces!

[@vincenzosplate]

Glad to hear that they helped you perfect your bechamel sauce! 😊

[@elnico135]

They ruined a whole parmigiano wheel just for likes and views 💀

[@fransbuijs808]

And wasted more than 1400 dollars.

[@davidmaisel8062]

Half a wheel, but yes. It's painful to watch. I don't like this trend either.

[@pedro3131]

Grana Padano is like twice the price of one of those Green bottles and not available in lots of the super markets where I live. Granted since watching your channel I'll either spring for the real stuff or just eat something else; but for most of us non Italians we grew up with the cheap Kraft bottle in the states.

[@vincenzosplate]

If it's cheaper, there must be a reason!

[@kathrynlarsen3683]

@@vincenzosplate It is more to do with import/shipping cost. In my grocery store a 198g wedge of Boars Head Grana Padano is $17. A 227g bottle of Kraft cost $7. Now an american wedge of BelGioioso Parmesan Cheese 228g is $8. Compared to a 100g imported Parmesan Reggiano chunk cost about $14.

[@fishstix4209]

​@vincenzosplate it's cheaper because America makes its own in Wisconsin and doesn't have to pay the import tax for shipping it across an ocean....

[@avonlave]

Yeah I grew up with the green Kraft bottle. That was 35+ years ago. I no longer watch Dukes of Hazzard or ride around on my big wheel (a dukes of Hazzard one!). There's no excuse to use that merda nowadays. If you can't find parmigiano reggiano, at least find some American parmesan.

[@pedro3131]

@@avonlave point being unless you've had the pleasure of being exposed to Vincenzo's videos it's likely all you know. I just assumed that's what parm tasted like so I had no reason to ask anything else out because why would I bother trying to find substitutes for something I know I didn't really like.

[@rainbow4]

I love your channel Vincenzo and you have made me a better cook. I think you misunderstood the premise (which is why it’s gotten ten million views). Clearly Emily did NOT have the ingredients for Alfredo. As a result, Frank could not make Alfredo. He was forced by the ingredients to cook something different and decided to make a visually appealing and flavorful unique dish. By the way “whimsy” and “whimsical” refer to “being fun in an unusual, odd, unexpected, or lighted hearted way”. Your critique of Frank would have benefited from “here’s what I might have tried, let’s see what Frank does”

[@vincenzosplate]

Thank you for sharing your thoughts about the video above. While I appreciate Frank's attempt to do something creative with the ingredients that he had, I don't think that eating fried plain spaghetti would be very tasty 😅

[@thedude2916]

You I have learn so much from you mate. You're a great teacher.

[@AngelMenendezFitness]

I normally don't comment on the reaction videos even do I watch all your videos but on this one I had to comment. The chef is doing a redemption of something with this ingredients but what people fails to realize is that look a the work he is having to do to make does ingredients work. Meaning if you spend 2 dollars more for grana padano or 7 for parmesano reggiano you would have saved so much time. Guys and ladies opportunity cost is a real thing. YOUR TIME COST MONEY. With that being said Vincenzos love your videos thanks to you I have made a lot of amazing Italian dishes to my family and loved ones. Have an amazing day and thank you so much my friend.

[@kellym6019]

I don't know if Vincenzo will get to read this comment but I wish I could change his perspective of Americans as citizens and and cooks. We're not all bad and we love you. Also as far as home cooks go, we are all on very tight budgets and are just trying to do the best we can with what we have to work with. I love you and your content ❤

[@mckidney1]

Flours in the US can often have less than 8g of protein per 100g. So you need to compensate when making fresh pasta or if you buy at the store you have to add something next to it. I do agree in general and I also thing people do not need to eat everything on one plate.

[@user-uy7hu8wn5h]

Vincenzo you are funny I love it when you lose it over the recipes I’m sitting in Brooklyn New York city I love your channel but I am from Avellino Italy and there really are good Italian chefs here believe it or not but thanks for making me laugh it’s just too funny you have a great channel my friend enjoy your day 🇺🇸🇮🇹🇺🇸🇮🇹🇺🇸🇮🇹🇺🇸🇮🇹🇺🇸🇮🇹🇺🇸🇮🇹

[@vincenzosplate]

I appreciate it my friend. It's really important that we lean on to the authentic experience because it always taste great if it's done the right way. Thank you for the support!

[@aycanforlife]

Hi Vincenzo I've never eaten Alfredo pasta and I think I'll just keep to your version and not theirs I prefer to eat your recipes as the ones I've tried are really delicious you are my go to pasta chef everything you cook you tell the story of where it comes from and I love watching your channel thank God for you Vincenzo you are amazing God bless you and your beautiful family always Grazie

[@davidrubenstein6129]

Frank was given the ingredients and therefore had to use them. Hi didn't have grana or other cheese.

[@Jan-yc2lr]

That was not his point. The poeple who thought this challenge out could have chosen grana pardano.

[@benjaminbouyant2675]

Biryani soontm. hehe. I love this video, I love the Chef, his energy and passion is so infectious!

[@mariagalea3512]

Vincenzo....every time you say "ma che cazzo" i just can't stop laughing. looll

[@kantemirovskaya1lightninga30]

and I'm with you Vincenzo-I have never seen it done this way on the cakes... ya need to sauce them, bread/crumb em up and THEN fry.

[@MiniatureMasterClass]

The challenge was "how fast can we ruin a $1400 Parm wheel".

[@MirzatBegaliev]

@Vincenzo when you ask is that necessary? Yes thats the rules of the show to use all ingredients he has in front of him)))

[@vincenzosplate]

Thanks for providing me with this information!

[@KevinLeong3012]

32:24 "If you go to an Italian restaurant and that's what they give you, I will shut down the restaurant tomorrow" Hahahaha! I laughed so hard at this. I never expect this savage respond from you

[@vincenzosplate]

😂😂😂😂 it was THAT bad mate!!

[@vincentpellicone3458]

I will say, the reason you need the salt after frying the ingredients, break down the oil and prevent against getting soggy / oily

[@beatyemitchell8992]

I love this concept of switching people with ingredients! Always learning....

[@gr3ndl3r]

I kinda want to see Vincenzo make frittata napoleta, it sounds interesting. Personally I think Frank was making the best of a bad situation. Also, they are limited by the ingredients they are given, she didn't have any white wine on the tray, so she couldn't use it to melt the cheese. It was probably an oversight, but rules are rules.

[@Rindaman8]

Too slow, fast, too fast😂😂😂 i love it❤❤❤

[@kantemirovskaya1lightninga30]

I love it-He is making the fried pasta "cakes" He has crappy ingredients but is making the best of it! I lived outside of Naples (Arco Felice) for 6 years... I loved those fried pasta cake things lol... Neapolitans fry EVERYTHING...

[@kantemirovskaya1lightninga30]

oh, and there is no better snack than those fried pasta cake things... the folks in Naples know how to make snacks... like "next level" snacks. I remember telling a street vendor OMG this is AMAZING, AWESOME and he was like yeah, whatever... its just quick food, nothing special...

[@user-cr8nz5su1u]

Fried sage and fried cilantro is delicious. You might need to experiment to get it just right, but when it’s correct, it’s very good.

[@vincenzosplate]

Thanks for the tip! I'll make sure to try them 😊

[@user-cr8nz5su1u]

@@vincenzosplate, it also makes a nice, flavored oil to cook with after you fry the herb in it. Crispy pan fried potatoes work nicely. And it’s can be delicious just to dip some good bread in it a little.

[@nandkuj]

I was waiting for "the pasta is dead" 😂😂😂😂

[@vincenzosplate]

The pasta was dead and gone this time 😂

[@kantemirovskaya1lightninga30]

omg-the end was a disaster. I also thought he was doing a fried pasta cake. he did a ... "I don't even know" instead. wow-my landlord in Arco Felice likely would have made him fertilizer for that... seriously

[@mckidney1]

Watching this makes me realize the context for those mean comments. Vincenzo can be really harsh at some point and if you do not pay attention you miss the parts where comments on the good parts too. The thing is a show to promote common sense cooking at home - so I like the concept of making pro chefs struggling and making complicated things to highlight the home cooks.

[@patrickfreeman205]

Frank swims with the fishes.😂😂

[@80sMeavyHetal]

Adding chicken to a pasta dish is like bringing your secret crush to a first date.

[@michaelt6413]

In my store, the powder cheese costs more per pound than proper cheese

[@Angelicwings1]

One thing I’ve noticed about Americans… They are innovative and put twists on things but then they insist their way is always better. They call corned beef and cabbage Irish when it’s American Irish. Their “Italian” food is really American Italian. It’s not always bad but it’s not actually Italian. Same with Chinese. A lot of Chinese places in Australia and America don’t serve actual Chinese food. What I really wish though is Americans, Australians and even the British would taste the legit cuisine and see it for what it is before deciding to play around with it

[@majungasaurusaaaa]

They prolly did and decided to modify it to suit their taste. Immigrants cooked their legit stuff at first but quickly found out their customers prefer it modified.

[@SpinozicTroll]

Your production quality has massively improved!

[@vincenzosplate]

Thank you so much! I'm happy to hear that you're liking the changes 😊

[@LongBeachDragon]

As far as your salt criticism, Vincenzo, Americans salt in stages, generally after each major ingredient or step. So they may sprinkle here and sprinkle there, it generally isn't much more than you use seasoning liberally all at once.

[@DeusExCanis]

Can you show how to make the Frittatina Napolitana? I want to make that.

[@Majin135]

I saw someone take the whole 'as salty as the ocean' thing seriously, and it the pasta was inedibly salty

[@joe94c]

Completely unrelated, but i noticed you've never made an orzo/risoni recipe. Is it time?

[@LongBeachDragon]

You really have no idea just how cheap that Kraft stuff is. At the most expensive store in my area, I can get 8oz (c. 225g) of it for USD $5.49, less than half the price of authentic Parmigiano (7oz/200g is roughly $11.49 USD.) I honestly had dreams of banning that Kraft crap that is mostly tree pulp.

[@canadiannomad2330]

Now I want to see Vincenzo with the same base ingredients and see what he makes of it... Have to be creative with bad ingredients.

[@bryce4228]

This guy perfectly exemplifies the problem with many chefs/cooks. They want to overcomplicate things and focus on the appearance of the dish. This was the case for quite a few of the people I worked, and went to culinary school with. Always focus on flavor first, and then plating. Seems obvious, but Manny don't understand this.

[@trannigan3349]

Frank's alfredo ended up looking more like shoestring fries to me than pasta lol

[@ghostdog7575]

That "che cazzo fai" came straight from Vincenzo's heart

[@anankeeknana8298]

The issue I with cooking shows in general is you do it for the money, sometimes with a large budget to staet with. If you make a mistake, do it again, if ot something minor point it out. The issue I have with "high profile chefs" is if you need to make a twist do one not five. Both recepies were Franks so the twist for the first should be just the wheel and explaining how use it and make the pasta. The second he could choose the one alteration. Heavy cream not special enough, skip it. But hey if Gordon or Jamie were the they would probably add peas so.... 😂

[@aidyn1989]

Well, at least Frank was being honest, and said that what he made isn't alfredo. But honestly, the plate doesn't look good. In fact, you can see it in his face at 34:09, even he seems disappointed with the result. And Vincenzo, if you want a good example of what whimsical means, think Willy Wonka without the child endangerment. 😂

[@cliffharaldjallamekk9845]

In her defense, she's just doing what Frank told her to do. If anything, you should be roasting him for it, lol.

[@johnd.9]

The professional chef used so much salt. SO MUCH SALT!!!!! Mama mia!

[@greeeenhorn]

That chef's dish looks like a deep-fried bird's nest that makes the Dead Sea jealous for its salt content. I still think it will taste ok but must be a bit strange to eat.

[@sarahsutube]

Cheaper to do the chef version, bc you can buy the 3 ingredients bulk. Not the whole wheel of course.

[@tboyy1234]

Your friend Gordon Ramsay has just uploaded a pasta dish for you to critique! 😂

[@paulsmith5202]

Brilliant comments on techniques you give! Personally, I don't think any of this will turn out bad, but what you talk about a lot, keep it simple, keep it fresh it will be just as good or better than over thinking.

[@vincenzosplate]

Thank you very much! It means a lot to me ☺️🇮🇹

[@davidmaisel8062]

Boursin and pasta (not fried) would be interesting. It has a low melting temperature, so there is no need for cream. Not Italian but could be nice.

[@60frederick]

I know one thing - I won’t cook them….. Thank you very much, Vincenzo, for sharing your video with us.

[@GuppyCzar]

Frank was worrying too much about making some fancy frou frou presentation.

[@chillaah2000]

Ive never heard of the fried streetfood pasta, but that will be my project for next weekend

[@vincenzosplate]

It's nothing like the pasta that he fried though! On the contrary, it's very delicious❤

[@chillaah2000]

@@vincenzosplate Indeed. Its how you said: Where is the love in this?

[@chriscorsi622]

Caught your video on the ravioli carbonara great fantastic

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

[@vincenzosplate]

Thank you so much for the kind words of support my friend😊 Stay tuned for more reaction videos 👨‍🍳

[@kantemirovskaya1lightninga30]

wow-strange. I have never seen pasta come out like that

[@annbower6278]

1 of my aunties love eating the fettuccine alfredo & she said that she always felt sick afterwards from eating it at a restaurant so have no idea why it happens.🤷‍♀

[@bjenkins803]

Nobody likes milkshake Alfredo. If you do, then you've never had the real thing.

[@MrFastXX]

I love you, man. But You seem to forget that those were not the ingredients The Chef chose. He made the best of what he had.

[@icoborg]

look at how much cheese she removed hahaha, now you need 5 kg of pasta to fill it!!

[@tangoangel2782]

That brand flour is expensive too, about 7 times more than regular, where I live.

[@alexbennettbenefit366]

Love the video

[@vincenzosplate]

Happy to hear that you enjoyed watching this video! Stay tuned for more 😊😊

[@alanhirschman1320]

So now "al dente" means "to the dent" that you make in the pasta?

[@knndyskful]

My man Uncle Frank knows real cheese @protocooks has his own channel

[@michaelb4833]

wow that girl carved out about $200 usd worth of cheese at least

[@vincenzosplate]

And didn't even make a smart use of that cheese 😅💔

[@zrspecial]

How about if you show us how to make the napolitan pasta cake

[@phil4208]

I've watched the epicurious show for 5yrs now , this episode is the swapping production, Emily and frank are 2 of their popular cooks , frank is pro chef and instructor Emily is a novice cook but she is leaps and bounds above her first show where she made French toast and put ketchup on top , there's a rotating cast and a very popular show on you tube, but I agree with you about Americans eating way too much salt and frank went crazy with his Frankenstein creation, I wouldn't eat it but I don't want to insult the chef , rome new york

[@noahjackson8174]

in america we like our food with salt with a side of salt, especially the preserved food.

[@fahnrzsstichling9652]

Vincenzo, can you react to NOT ANOTHER COOK's take on Aglio e Olio pasta? He roasts the garlic and makes sauce with it

[@vincenzosplate]

I'll definitely have to check those out. Thank you for the suggestion my friend!

[@duncanspiers8855]

I was brought up with French and Italian food (depending on which cook was in charge that day). I loved and still love these traditions - especially with the right wine! But I just don't understand these excessively messed around time consuming recipes. I know I wouldn't like them. Italian food should be honest, simple in the sense of bringing out the characteristics of the ingredients, and normally quick except where ragus and stocks are concerned. Are these Americans trying to justify their high priced dishes? And salt, generally I only salt food after it is cooked except for pasta water.

[@ms-tm3nf]

Great video Did you try making balkan food

[@vincenzosplate]

My channel is focused on Italian recipes 😊

[@ms-tm3nf]

@@vincenzosplate so witch part of Italy have the best food. Your opinion

[@bobbicatton]

It would be interesting to see the chef's honest reflection on his creation. It must be challenging to come up with a recipe when the ingredients are sub par and/or incorrect for the designated dish.😊

[@vincenzosplate]

Good point! I also would have liked to see him try his creation!

[@petechandanatural]

They cut the rind because they didn't pay for that cheese$$$$$.

[@jasonliao8811]

When he fried the pasta look like instant noodles. If your pasta looks like instant noodles you messed up big time.

[@RealSeanithan]

"Why do you put salt on garlic?" I can't speak for anyone else, but I like to salt my garlic for one very specific reason: I find those two ingredients taste good together.

[@vincenzosplate]

Fair enough!

[@SkyyVodkaa]

I've never heard of 'Alfredo' in any Italian restaurants, or from Italians themselves, or even from the kind of mediocre 'Italian' takeaways. How have I missed this?

[@vincenzosplate]

Because Alfredo pasta is known as pasta al burro in Italy. You won't be able to find it in restaurants though

[@AlmightyAphrodite]

The idea you had for the fried pastaball kind of looks like what we have in the netherlands, wich is a "bamischijf" its basically a fried breaded ball with soft spicy chinese noodles inside. Would've been a great idea to do that with something resembling alfredo pasta, with the ingredients he had... but he didn't have eggs, flour or breadcrums. The epicurious challenge is to only use what you have and as a pro chef try and make it fancy, I guess. And at the end turned out even Frank had never made pasta in a cheesewheel, so no one there really knew to melt the cheese with alcohol first 😅 (but I agree, why make it so hard on yourself and also waste that cheese... when its way easier to just finish the dish in the pan.💀) Ps. Whimsical isnt perse a bad thing 😅 it means; " full of or characterized by whims, which are odd ideas that usually occur to you very suddenly. If you decide at the last minute to fly to Europe, you could say you went there on a whim. Whimsical can also mean tending toward odd or unpredictable behavior."

[@gregorarmstrong2478]

Italian American cuisine has made changes to traditional Italian cuisine so things like whipped crème have been added to dishes because that’s what the Americans prefer.

[@carrieullrich5059]

Actually as an American, I greatly prefer vincenos recipe, with just parmesan and butter.

[@aris1956]

2:30 Caro Vincenzo, scusa, ma di cosa ti meravigli ? Sembra come se lo vedessi fare per la prima volta questo piatto agli americani. Lo sai bene come gli americani hanno cambiato la famosa, semplice e deliziosa pasta Alfredo. L’unica cosa che purtroppo si sono dimenticati di fare (come fanno tra l’altro anche con altri nostri piatti, ma non solo gli americani) è di cambiare anche il nome al piatto. Se lo chef Alfredo avesse visto quelle versioni che hanno fatto gli americani del suo piatto, avrebbe semplicemente scosso la testa ed avrebbe detto…. per cortesia… togliete il mio nome da quel piatto, perché quello non è il mio piatto !

[@avonlave]

Però gli italiani fanno la stessa cosa. "Nachos" in Italia, per essempio, non sono come vero nachos.

[@vincenzosplate]

In realtà ogni volta che vedo rovinare un piatto italiano mi meraviglio sempre, perché è come se lo vedessi fare, e ogni “chef” fa la propria versione quindi c’è sempre qualcosa di nuovo che mi scandalizza!

[@sriramc5329]

Good video, but prefer the shorter ones

[@aris1956]

37 minutes of video is a bit too much !

[@colinlieberman]

Dude, I love your stuff, but come have a shop at a suburban American grocery store. Yes, better options than pre-grated Kraft are available, but they are not cheap. Your horror and revulsion is understandable, but come see what it's like doing a shop for the week for the family at the normal people grocery options in the USA, and hopefully you'll be a little more sympathetic to the less than perfect choices

[@Andinus3000]

I honestly prefer to use Grana Padano when making alfredo now. I think it being a less nutty more buttery type cheese goes better with the butter.

[@vincenzosplate]

Interesting choice! Now you made me curious to try and make Alfredo with Grana Padano 😊

[@ms-tm3nf]

You are soooooo funney😂😂😂😂😂😂😂😂😂

[@davidmills6203]

every video is a lesson. even though i will never buy a parmesian(sp) wheel

[@vincenzosplate]

Glad to hear that you enjoy these videos my friend! Stay tuned for more cooling tips and recipes 😊👨‍🍳

[@user-kx6qw2nd8v]

I find the parmigiano replaces the salt - adding more makes it too salty 😖

[@vincenzosplate]

Hmm parmigiano is not a bery salty cheese. Maybe you were thinking of Pecorino? 😊

[@jeweetzelf734]

I thought Frank was gonna make his own butter with the cream, too bad he didn't

[@NemPergunte]

If I open my garage and serve a pasta with cheese and ketchup will Empicurious call me a "Pro Chef"?

[@asa3409]

Carbonara tonight. 😁 In the wheel is all for the show and very expensive at a restaurant.

[@fabianmcgrane3238]

you deserve all the follows :) my favorit italian food channel^^

[@vincenzosplate]

Wow, thank you! It means so much to me 😊👨‍🍳

[@Mkbshg8]

Vincenzo! Your Italian cheese is really good but you forget that British cheese is the best! Please make more Italian dishes that can obviously be improved by adding British cheese, thank you. Ciao Bella! 🤣

[@vincenzosplate]

Italian recipes call for pecorino/parmigiano because they emulsify very well and help create that creamy sauce that doesn't need cream. 😊

[@Shauma_llama]

Breaking pasta: had pasta broke into little pieces today. I didn't do it. We had penne, and farfalle, why break the bucatini into little pieces?

[@Fitzrovialitter]

11:22 Interesting. Why exactly is Grana Padano cheaper?

[@CristinaHumbleHustle]

Hello! Leaving the taste aside. On a technical aspect, very briefly: Parmigiano Reggiano production has to follow very strict guidelines. Grana too, but allows for more flexible and wider production. Location: Parmigiano can be produced in a few Italian provinces (I think only 5). Grana production area is much bigger. Food for cows: Parmigiano again requires cow to be fed solely with local hay and grass. Grana allows to feed cows with silage. Additives: NONE in the Parmigiano are allowed. For the Grana, yes. They can use lysozyme (it’s an enzyme found in egg whites). Minimum ageing: 12 months for Parmigiano - it can surpass 36 months, the older the more expensive usually. 9 months minimum for Grana. There is a difference in the “serum graft” too. Must be all natural for Parmigiano. For Grana, they can use lab isolated lactic bacteria derived from natural serum, for a limited amount of times each year. In addition to all these rules, the way the cows are milked is also different. There is a lot online about this. But overall, Grana is usually cheaper because it ages less, and/or has additives, or any other reason. It also takes less time to produce. 😊hope this helps

[@Fitzrovialitter]

​@@CristinaHumbleHustleThank you for your detailed explanation. I'll do a taste comparison and see if I can discern any differences.

[@Fitzrovialitter]

@@CristinaHumbleHustle I've just had a look at the prices in my supermarket, and GP is only a pound or two cheaper than the 12 month Parmigiano... so not that much of a difference. Unless there are some substantial advantages to Grana Padano I see no reason to use it.

[@georgetouliatos5972]

Oh come on Vincenzo, give the chef a break. He was handed real crappy ingredients and was just having fun with it.

[@vincenzosplate]

I'm sorry but I can't give him a break on this one 😂 He just fried everything and added salt. I wonder how one is supposed to eat the fried spaghetti 😅

[@johndavidson940]

I agree. Frank thinks because he is a Chef he can complicate cooking. He does a good job of complicating Alfredo Sauce. No matter what type of Pasta used. I can't make Alfredo Sauce the traditional way of cheese, butter, pasta water well. But for the love of god, I would never fry pasta noodles for an Alfredo Cake or what ever he calls it. Frank needs to get off his high horse. He needs to learn the 80/20 rule.

[@vincenzosplate]

Well said! I couldn't agree more!

[@martinschulz326]

Well... Frank controlls the salt...

[@vincenzosplate]

I think that salt controls Frank 😅😂

[@user-kx6qw2nd8v]

The Pro Chef always shows off with silly expensive ingredients 🤦🏽‍♀️ He also knows the drill of the ingredients being swapped so was just trying to stitch up the home cook with the cheese wheel 🙄 They HAVE to use ALL the ingredients from the other chef/ home cook and do their best with them 😂

[@vincenzosplate]

I understand, but do you think that frying all the ingredients and adding some salt makes him show that he's a pro? 🤔