Why Spaghetti is Better in Restaurants

[@SenpaiKai9000]

forgot to mention: lots of butter/olive oil at the end! ALSO MERRY CHRISTMAS AND HAPPY HOLIDAYS!

[@drazenjuranko8220]

Thank you

[@juanfedrums]

What are the tied stems you're using when frying the garlic?

[@spaghettiman426]

No don’t use butter, I did that and my spaghetti tasted oddly creamy? Olive oil is the move.

[@radko7384]

Why Asian pp so small

[@LordQueezle]

Not sure I trust someone talking about Italian cooking if they pronounce cento as "sento"

[@sethwinters3556]

My work uses Alta cucina, they're a Italian plum tomato like marzanos but they have a 6lb can for $7.50 on websteraunt rn. They're a close second for me, and that price is pretty decent little better than marzanos which I see from $4-$8 for a 2lb can in my area.

[@alijaffery7735]

You’re not gonna use that all at once though. Unless you’re planning on freezing the sauce after you make it.

[@SenpaiKai9000]

classic! and damn that's a good price

[@sethwinters3556]

@alijaffery7735 thats fair. Tbh, I've started making bigger portions and saving the extra tho. Not like meal prep for the week persay, but in a month when I feel like easy dinner pull that outta freezer, boil noodles and bam you've got a bomb sauce already. And if you do that a few times when u make dinners u start to stack up easy dinner options.

[@glozone-718]

Alta Cucina Stanislas products - Daddy Jack Chaplin used to swear by them. RIP

[@Sniperboy5551]

Cento (San Marzano-style and Certified SM) are both only like $4 in my area and I live in NY. Personally, I don’t notice much of a difference.

[@sonfoku73]

Describing tomatoes like you're picking out steak is actually an amazing analogy

[@lachie4017]

Grow up

[@Rodgerwilco91]

@@lachie4017right? The goofy glazing on the internet is so played out these days lol

[@lachie4017]

@Rodgerwilco91 its so weird. There's so many videos of people doing basic stuff and people in the comment section acting like its the most unbelievable thing they've seen.

[@bruce_tee]

I like my tomatoes with good marbling, A5 type shit

[@b.5467]

@@lachie4017quiet clown.

[@mellow-jello]

Like pizza that has its triumvirate of cheese, sauce, and dough, pasta dishes follow cheese, sauce, and pasta. You need to grated Parmigiano Reggiano, garlic, San Marzano tomato paste, or canned tomoatoes, some Grade A pasta cooked Al Dente, finished with fresh basil, good olive oil, and a bottle of Chianti, optional capers & anchovy.

[@AidenBartlett]

One thing that’s helped for me personally when switching between cans of tomatoes is checking the sodium content of the cans. Bianco DiNapoli tomatoes taste great out of the can but they also have like 7x the sodium of Cento San Marzanos for example. I always thought Centos tasted wayyyyy worse than the BDN tomatoes which sucked because I can’t find them as readily in my area, but once I figured out I just needed to use way more salt in them it got a lot harder to discern a difference between the two

[@SenpaiKai9000]

great tip!

[@petercalderon575]

The little bark towards the end lol

[@SenpaiKai9000]

yeah all 3 dogs are crazy lol

[@aprilcox871]

San marzanos in the UK are so expensive, I find Napolina, Cirio or Mutti tomatoes are affordable and good quality

[@SenpaiKai9000]

haha i bet you get access to a lot more options being so close to italy!

[@paulie153]

I recently made one sauce with regular mutti and the other with san marzano. It is absolutely worth it even more than the difference between choice and prime beef for ragu

[@kosipisakii]

@@SenpaiKai9000they might be close but since they left eu it’s more expensive to import stuff from the continent

[@Pazhalsta1]

@@kosipisakiinot really noticeable for shelf stable foods. Fresh stuff went up noticeably. But uk food prices are generally pretty cheap. No issue picking up a can of mutti tomatoes, four cans is less than £4 at waitrose (a more expensive supermarket)

[@adamhudson4455]

Mutti is very very nice and reasonably cheap compared to otheres

[@backwoodstherapy]

Requesting the alluded to salsa video regarding these tomatoes, sir.

[@MysticZefer]

just like with Eminem we'll be waiting 2 decades

[@SenpaiKai9000]

think of this as a pico de gallo/salsa roja mix for a quick version, you can just crush up a can and add garlic/garlic powder, onions, cilantro, jalapenos/serranos, lil sugar (up to you), and a good glug of vinegar. could simmer the whole thing with the same ingredients and dried chilis if you like (morita/chipotles are game changers)

[@backwoodstherapy]

@@SenpaiKai9000 damn sir, that sounds great! Thanks for the reply!

[@yzzazz]

I believe Ghandi's full quote was "you can't polish a turd but you can enjoy a yule log." merry christmas!

[@SenpaiKai9000]

bro has lvl 99 woodcuttin

[@hxhdfjifzirstc894]

You can polish a turd, you just have to freeze it first.

[@albergoni2191]

Where I live tomatoes are extremely good. One time my sister took me to a expensive italian restaurant, and I SWEAR the pasta sauce tasted the same as the one I make at home

[@emilsmadvlogs5879]

Fresh cherry tomatoes all the way.. the sweetness gives the sauce a majestic touch that I always go back to

[@Niall16lennoN]

They just brought Mutti to mainstream UK supermarkets and it’s a game changer. Any tomato ragu tastes 10x as good as the watery, acidic mush plum cans you could normally buy at an affordable price

[@sfr8382]

An actual Italian would be upset with the amount of garlic in that sauce lol. Doesn't have to be san marzano either. They use passata quite a bit, though I prefer the Mutti canned whole tomatoes myself.

[@kameronsun]

Garlic so good though 😂

[@dumpsta-divrr365]

Why would they be upset at that amount of garlic, are they stupid?

[@adamhudson4455]

Italians usually get upset about everything LOL

[@Elazul2k]

I'm from the garlic capital of the united states so I like to quadruple the garlic I put in everything lmao

[@atides33]

​@@dumpsta-divrr365We just like our flavors BALANCED.

[@Herio7]

Protip for meaty sauces like bolognese: blend 1 or 2 raw chicken livers and add them to cooking sauce. They add meaty richness without that liver taste

[@lachie4017]

When making spaghetti and meat balls you need to make your meat balls bite size. Makes much more sense.

[@naveenbokhari]

Great cooking! Love it and thanks for the tip.

[@inertia3104]

What herb bundle did you add with the garlic bro? W sauce btw

[@siddrajan]

Only GBS alumni that I’d promote. Keep killing it G

[@BigBoss-zi5ss]

Most if not all canned tomatoes are good for tomato sauce..Red Pack imo is the best but others like Tuttarosso are also good. Its about what you add and how you cook it that really matters..tomato paste also helps

[@LvI28Larvitar]

Cook your onions down enough. Not enough people do this.

[@Nosceteipsum166]

I don't have access to any San Marzano product where I live as far as I know. Next best thing is a passata like Mutti. It's expensive but affordable enough. I really makes a difference. I still like to buy italian tomatos and teat them well enough to come up with a nice sauce.

[@braidenlentz2790]

Why does spaghetti always look better in movies than in real life

[@themindeclectic9821]

Fascinated to know what a good tomato sauce looks like to you

[@lorenzogarbelotto3454]

dont use barilla, use the real stuff and spend a little more. more surface area, more starch, more starchy water -> better sauce

[@JustSumGuy]

You can grow tasty tomatoes year one in your garden if you use well-made compost, btw. My tomatoe sauce tastes way more rich and tasty than most restaurants because I can grow varieties that you have 0 possibilities of getting to a restaurant or store. Grow your own produce people. There are so many varieties of plants with a wide range of flavor profiles you will never taste from a restaurant or store. Home gardening needs to make a return.

[@19Lirael]

Another possibility: A chef once did a cooking demo at work (I worked at a food magazine). He brought his own marinara sauce, in which he had simmered an entire chicken in the pot for 2 days. So there was LOTS of rich flavor to his marinara sauce, but doing that isn't something a home cook can afford to do.

[@GraceGrantedBeliever]

Good to know those brands, thanks!

[@yichen4]

I have to say. If you start with fresh cherry tomatoes and sautée them (as in stir fry only and not make it into a sauce consistency) it works nicely too!

[@ballinangel3231]

Omg same!! They have flavor year round somehow!

[@corrupted_realm]

Another great method is to take any tomatoes, place them on a tray, salt them, and roast them in the oven and then blend them up

[@PewPew_McPewster]

I've definitely started preferring fresh cherry tomatoes to canned San Marzano because in the can, they often add citric acid as a preservative that makes the San Marzano tomatoes too sour.

[@MerToronto]

Restaurant spaghetti keeping you big as hell

[@demelkon]

Merry Christmas you legend ✨🎄❤️💚

[@doctorthraxmc]

yep I get them at costco in 5 lb cans for I think 7 dollars each. absolute steal whether you're making a large pot of sauce or chili, or small. they freeze well (vacuum seal)

[@xxqqzzaa]

idk why nobody is talking about it, but chopsticks are superior utensils for picking up noodles. Thanks for confirming Senpai

[@radnerak]

That is an ungodly amount of garlic 💀

[@daniell.5339]

With that amount of garlic the type of tomato doesn’t even matter at that point

[@toeknee5464]

Try adding a good slug of olive oil when you serve the same time as adding parmasan, it changes the whole thing

[@glorbog]

it does! it gives it that greasy mouthfeel that it wouldnt have if you didnt put oil on top the dish :)

[@traveller7138]

I remember when i worked at the 5 star hotel, my chef insist to use fresh tomatoes for the tomato sc..His argument was back in the time when canned tomatoes not found yet, all the chef use fresh tomatoes to make a tomato sc 😂😂

[@philllllllll]

My tomato sauce recipe: 1/4 cup of olive oil and 6 cloves of garlic, sliced into slivers. Once the oil starts to sizzle, dump 1 can of San marzano tomatoes, crush it with spoon, then add a handful of oregano, handful of crushed chili flakes and some fresh basil. Once you start to have an orange layer on top, it's done.

[@ryanof3004]

Do you have a full length version for this or the recipe??

[@philipriverscuomo]

It tastes better at a restaurant because they’re mounting it with butter in the pan when marrying the sauce and pasta.

[@Corgiloaf]

Senpai what is that bundle of green! Does anyone know? I want to make this pasta

[@Mossy5150]

Besides the tomatoes, the nine ounce portion of veal/beef/pork on top also greatly assists! 😂

[@TheKID.97]

It’s another day senpai… I would like salsa recipe pretty please

[@seal869]

Tomatillo sauce is the solution. Nonna thinks it’s blasphemy but abuelita says it’s muy rica.

[@dominicdeangelis]

that pasta did not look good tho

[@thisisdiscodotcom]

Really? I'm a picky mofo and I would happily eat thst

[@2145mikey]

U cant really tell from the video i would say 🐸

[@timmaddox6240]

not everyone outside the US laughing at the description of our fresh produce

[@hackerdoalaska6784]

Which brand can I buy living in Brazil?

[@Laxxmitknaxx]

I’ve made tomato sauce from mutti tomatoes aswell as no name ones from aldi two nights in a row and trust me there’s a difference. Ab obvious one

[@adamhudson4455]

Same for me man, I can't go back from Mutti they are great

[@carlschram2957]

Anchovies or fish sauce too 🤌🤌🇮🇹

[@ProppaT]

I remember when I went to Hawaii on work, I stopped at a Subway out of convinience. The tomatoes were so good because of the volcanic soil. I ate as much pineapple and tomatoes as I could get that trip they were both so amazing.

[@danonck]

I haven't eaten Bolognese as tasty as the one I make at home. And I'd never use fresh tomatoes unless I lived in Italy.

[@infostudy101]

I would disagree fairly strongly. I don’t like tomatoes in an aluminium or metal tin because they are acidic. Mix in cherry tomatoes perhaps with fresh standard tomatoes. Go for plum tomatoes.

[@TheGamingAbyss]

Lots of italian pasta dishes DO NOT USE GARLIC. I still do though

[@c-valueenigma4977]

My man is worth as much as google in terms of tomato sauce making and then says butter... Here is how to really get this done: 1. Saute Garlic and chili 2. Prepare tomato mix. Can of San Marzano, no california junk. Sun dried tomato, this is the Umami bomb if needed to be fast rehydrate it with very little warm water otherwise let it simmer in the sauce for a bit longer. Slightly chared and roasted red pepper. 3. Olive oil like a laudemio, no cheap shit. Real good italian olive oil and not the shitty store brand. 4. herbs, a dash of good modena balsamic vinegar and some smoked paprika powder and cayenne.

[@ShinGarugamesh]

actually, not even in most of italy during summer we get the best tomatoes. it is a very renowned fact that tomatoes from south of italy are inconceivably superior to those in the mid+northern zones, to the point a lot of people don't really consider the latter, particularly those who moved north for work - they absolutely hate the north tomatoes (my friend has ptsd) that's the factor of merely 600km equator distance and a more centered "Mediterranean" spot; nevermind other continents with their longitudes

[@AF-wf6vo]

I buy my Cento San Marzano tomatoes from Trader Joe's. Great price.

[@Elazul2k]

The one in the blue can is FIRE!

[@joshuarolle6040]

I wouldn't go out of my way, or pay much extra to buy them online, but I got turned on to the Bianco DiNapoli tomatoes. They are SM style from CA, but they are noticeably better than Cento to me. And They wind up being like $6 a can vs the $4.5-5 that Cento runs here.

[@1_kugelfisch]

ohhh thats locks devine, thanks for the tips ^^

[@Fr0zenKIng5542]

How did you make the meatballs?

[@chloemonet2481]

Yes. I’ll legit bypass every tomato recipe outside of the summer. My only other option is this 👌

[@DARKPROTEGE211]

Anybody else remember Mythbusters where they literally polished turds?

[@kavehhhsn]

Cento is pronounced "chento" in Italian not "sento"

[@samuelharris8524]

This isn't true. Most tomatoes are bad, however cherry tomatoes are pretty good from the supermarket and make a great sauce. The small tomatoes (unlike big ones) are picked when they are ripe, therefore the flavour profile is properly developed.

[@jstewlly4747]

The whole point of cooking my at home is to be yourself......NOT A RESTAURANT .....they really motivate on YT nowadays smh need to get back to roots

[@thisisdiscodotcom]

YT motivates what?

[@RadDadisRad]

Italian canned tomatoes are the secret ingredient.

[@terpydave3994]

How dare you, for salsa!!!! 😤 🇲🇽

[@FatCorgi707]

dis guy a pro. lub his chit

[@dermosquitor9984]

Show us your can tomatoe salsa👌

[@TheTelfordBaller]

Nah, my Fiancé makes the best spaghetti I have ever had, homemade is always better than overpriced restaurant food.. and we get more for our money at home, throw in some sausage and sugar with the pasta and the seasoned sauce… it’s a wrap like Reynolds

[@henri3221]

"Some natural sweetness" as he puts a weeks worth of sugar into the sauce

[@dallasweaver4384]

How do i stop my sauce from getting watery all the time

[@Marmalade_Sally]

Hi mate, Not Kai, but am a chef. Couple simple tips for you: 1) Probably the best answer for you, and everyone suffering this problem, is simple reduction. Simmer (or boil, at your own risk) longer than you normally would to evaporate the water. Same principle applies to most stocks, sauces, soups, etc. That moisture content only dilutes flavor and texture, so just gently cook away until sauce becomes noticeably thicker. Be aware when it does though, it can burn very easily. Low heat, lots of attention. 2) You may already be using in, but in case you aren't, tomato paste always helps to emulsify and give some body to the sauce. 3) Depending on the sauce and how you're using it, cream and/or cheese are pretty reliable as thickeners, especially the latter. Push it too far with the cheese tho and you get playdough. 4) Slightly more advanced tip is to use the pasta water. Pasta releases starch into the water it cooks in, and that starchy water works wonders for emulsifying sauces and, to some degree, thickening them. But this comes with a lot of ifs and buts, and I wouldn't worry about it until you've mastered the basics. Hope this helps.

[@yooniversal5716]

Every chef on the intertube be sponsored by tinned tomatoes all of a sudden. Definitely not why it tastes better in restaurants.

[@volkerpetersen2671]

Mutti brand pretty good 😊

[@Barthijzz]

Since I live in Romania, bad tomatoes are not a thing anymore

[@walidbarhoumi7144]

I use everything from a regular store somewhere in a small town is canada, and my sauce tastes better than the restaurant. back in the Mediterranean we use our local products and it comes out perfect. No need for the fancy products with the fancy names bro

[@chaton20]

Also lots and lots of olive oil

[@markusbetts]

“italian sausage umami” = ‘Nduja butter

[@just-rey2324]

Can confirm my meatballs have nuance

[@mirrorhymn]

Ghandi is my favourite philosoper

[@alex_1036]

Best tomato sauce is my dad’s Sunday gravy no sauce compared

[@SqueakyClips]

They successfully polished a turd on Mythbusters! 😂

[@daanamelink7148]

I use Mutti pulpa and it's great

[@m----]

Ahh so thats why my canned spaghettios yaste so good, must be those sam marganos

[@PCDisciple]

Gandhi wild for that one

[@Trumancapote140]

Gandhi never said that, dude is a bit racist for lying on Gandhi name

[@PCDisciple]

@ bruh you serious?

[@Trumancapote140]

@@PCDisciple yeah why he lying

[@sweatervestguy]

Personally I prefer Gandhi’s other quote. “Every poo-poo is a pee-pee. But not every pee-pee is a poo-poo.”

[@dylanknowsbeers]

Pffft wrong, it’s usually based on how much sugar it’s sat in and how much is made from scratch

[@RobertLeese-lc4fh]

I hate cento, they're quality has gone down the drain for awhile now. They just taste sour. Now, Bianco that's a sweet tomato! Also try adding in a touch of Red Boat fish sauce.. seriously makes it addicting! Also if you want to make fresh tomato sauce out of season, use cherry tomatoes.

[@frstwhsprs]

That. ~Sun Tzu

[@wacozacko89]

Nah imma have to disagree I think canned tomatoes can taste metallic sometimes and fresh tomatoes break up easier/quicker in a sauce

[@samms9403]

"You can't polish a turd. Other than that, use a ton of garlic, some onions, and then things like meatballs, bacon or italian sausage will add a ton of umami and nuance" - the great Gandhi

[@SSJGSSJ_Nappa]

Show us how to make meatballs papi 😊

[@fondofsauce]

Cento is more watery compared to Stanislaus.

[@DizzyBusy]

5 dollars??? Those big cans cost like 2,70€ in Germany.

[@seshubeshu5959]

Gandhi was mostly a vegetarian all his life.

[@BeatlesCentricUniverse]

Who cares about the tomato when you have MSG?

[@mrjebiga7540]

why do you use good ingerediants with bad pasta... the yellow color indicates a very fast dry process, which makes the pasta either hard or mushy and it is difficult to have a bite to it, like with homemade pasta...

[@PaulRidgeway-h7l]

Step 1: get an authentic Italian Nonna Step 2: learn how she makes her own tomato passata Step 3: always have a piece of fatty, bone in pork - brown it and simmer in the sauce until it disintegrates

[@danielevisintainer1894]

No one in Italy eat spaghetti with meatballs...

[@TonyTheTender]

I have never used a fresh tomato for spaghetti

[@WVkittenrescue]

made that prime rib recipe for XMAS my stepfather lost his shit when i told him it had M.s.G in it lol😂

[@ethanchadwick8584]

Too much garlic. I learned from my time in Italy that Italians find too much garlic very gross

[@nipunsingh5840]

I think it was oda nobunaga who said,”I eat pig turds”