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How to Grow Your Own Parmesan Cheese...

Never buy Parmigiano Reggiano. Just fully submerge your leftover cheese or cheese rind in some raw heavy cream, and in 24 hours, you have more cheese. This recipe only works on April 1, so try it today or wait till next year 😜

#italianfood #cooking #cheese #cheeselover

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The Best Marshmallows in the World

I’m shocked at how easy this recipe was. I made a double batch, because I used it for Rice Krispie treats, but here is the single batch recipe.

Ingredients:
14g Gelatin (2 standard packets)
120g Water (Divided)
160g Corn Syrup
150g Sugar
Pinch Salt
5g Vanilla Extract
15g Powdered Sugar
15g Cornstarch

Mix the gelatin packets with 60g of the Water.

Put the rest of the water into a pot with the corn syrup, sugar and salt. Then heat on low till bubbling and clear. Then cut the heat and let it cool for 5-7 minutes.

During this time, mix the powdered sugar and corn starch, and sift it into your baking tray. Just enough to cover the bottom. You'll use the rest of this powder later. For a single batch, use an 8x8, but for a double batch, use 9x13. (Glass or ceramic preferred)

Once cooled, pour the melted sugar into the gelatin as if mixes. (BE CAREFUL: THE SUGAR IS SUPER HOT). Gradually increase the speed till high, then whip till fluffy - about 10 minutes.

Once whipped, add the vanilla, and whip for another 20 seconds before pouring into the baking dish.

Smooth everything out and let that sit for 6 hours.

When you're ready to cut the mallows, use a wet knife, and just dust the marshmallow slab with the starch and sugar powder whenever things get sticky.

Enjoy!!

#hotchocolate #marshmallows #cooking #recipe #dessert

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Which rolling knife sharpeners ACTUALLY work?

I tested 4 different rolling knife sharpeners from different price points, and the BIG takeaway wasn't about price. There was one brand that outperformed even the more expensive options. The original @horl1993. It was so much better that after I performed these tests, they asked me to make this #ad to spread the word about their new options.

The Horl 2 is the classic model and an awesome option for advanced sharpening, but the new Horl 3 cruise is a trimmed down, efficient and easy option for those who just want a sharp knife.

The knock offs had issues with the grit wearing down, and as you can tell from the noises in this video, the mechanisms inside would easily get jammed up and stop working completely. For more details, check out the longer video on my channel.

#knifesharpening #cooking #horlpartner #horl1993

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Italy's First Carbonara?

Straight from La Cucina Italiana... here is the first recorded Carbonara recipe.

400g spaghetti
150g pancetta
100g gruyere cheese
2 eggs
1 clove of garlic
Salt
Pepper

Method:
Heat plenty of salted water to cook the pasta.

Chop the pancetta and cut the gruyère cheese into small cubes.

Once the water comes to a boil, add the spaghetti and stir. Let cook for about 15 minutes, depending on the size of the spaghetti, and drain well: remember that spaghetti is better when served al dente.

Pour the eggs into a bowl, and whisk them with a fork as if you were preparing an omelet. Put the bacon and crushed garlic (which will then be removed) in a large pan to fry.

Add the spaghetti, eggs, gruyere, and plenty of pepper.

Stir well, continuing to do so until the egg mixture starts to thicken. Then pour the spaghetti onto the serving plate and serve immediately.

#carbonara #pasta #italianfood #cooking

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What's the best pizza style in the US? Chicago deep dish, New York, or New Haven Apizza?

#pizza #italianfood #cooking

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Where is Carbonara REALLY from?

That's a hard question to answer, because there are lots of stories about when and where carbonara began. BUT the first recipe for carbonara is a fact that hopefully we can all agree on.

Here is the actual recipe from chefs Armando Lorenzini and Pierre Lencioni as it first appeared in "Vittles and Vice" by Patricia Bronté in 1952.

Boil 1 ½ lbs of Tagliarini (thin wide noodles) according to the directions on the package.
Meanwhile, chop and fry ½ pound of Mezzina (Italian Bacon).
Drain the noodles and the bacon.
Take 4 eggs and ¼ pound of grated Parmesan Cheese and lightly whip together.
Mix everything together and toss over a flame.
Serves four

#carbonara #pasta #italianfood #cucinaitaliana #cooking

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Carbonara is one of the most misunderstood dishes on the internet. People think it is rigid and strict, but the true history is about change, evolution and experimentation. There is no better example of the creativity and adaptation of Italian food.

If you're here looking for some smoked guanciale, check out www.donatoonlinestore.com- I've been ordering from them since before I made cooking videos. I reached out to see if they could do anything for curious carbonara cooks, and they were nice enough to give my subscribers a free gift with every order that uses the code TRIGGTUBE.

As with anything on the internet, it is important to check your facts, so here of some of the sources AND the cross-references that I used in this video. The list is not exhaustive of my research, but if you’d like to see the stories behind the stories in this video, please check these out.

And the recipes can be found in their original formats here…

The First Recipe 1952
https://babel.hathitrust.org/cgi/pt?id=mdp.39015005725893&seq=39

La ricetta Originale 1954
https://www.lacucinaitaliana.com/italian-food/how-to-cook/carbonara-how-we-did-it-in-50s?refresh_ce=

3 Starbonara
https://blog.xtrawine.com/en/the-origin-of-carbonara-its-not-italian-or-hardly-so/

My Trendy Carbonara
www.triggtube.com
180g Bucatini
4g Peppercorns
20g Parm
40g Pecorino
100g Guanciale
2 Yolks
1 Whole Egg

While the pasta cooks, fry the guanciale on low heat using a dash of water to cool off the pan if it ever gets too hot.

Cook until crispy on the outside and still chewy on the inside. Strain and set aside, saving the grease for the sauce.

Cream together the eggs, cheese, freshly ground black pepper, and some of the guanciale grease in a large metal bowl.

Add the pasta and a scoop of pasta water and stir in the bowl above the boiling pasta water until the sauce thickens into a cream. (This method is called a bain marie or double boiler if you’d like to learn more about it. I’ll go more in depth in my recipe video.)

Lastly, once the sauce is to your liking, toss in the guanciale and serve. Eat IMMEDIATELY.


SOURCES

Tons of Alternative Recipes Not Featured but Mentioned
https://www.ricettestoriche.it/2018/03/06/capitolo-3-gli-anni-doro-1960-2000/

Stories
https://parmigianoreggiano.us/do-you-know-who-made-the-first-pasta-alla-carbonara-blog/

More Stories
https://www.lacucinaitaliana.com/italian-food/italian-dishes/carbonara-origins-and-anecdotes-of-the-beloved-italian-pasta-dish

Even More Stories
https://scapimag.com/2024/01/31/carbonara-chronicles-unraveling-the-history-of-an-italian-culinary-icon/#:~:text=A%20captivating%20theory%20associates%20Carbonara,supporting%20this%20connection%20remains%20elusive.

https://passionatefoodie.blogspot.com/2024/02/the-origins-of-spaghetti-alla-carbonara.html

Storie in Italiano
https://www.dissapore.com/cucina/carbonara-le-9-versioni-vere-che-hanno-fatto-la-storia/

00:00 Intro
01:05 Origins
01:50 First Carbonara
03:48 Recipe
05:22 Original Italian Carbonara
06:15 Recipe
08:01 Michelin Star Carbonara
09:54 Recipe
11:11 Trendy Carbonara
14:19 Recipe
15:05 Rex Carbonarum

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The Crispiest Chicken Wings

I’ve tried, baking, frying, air frying, roasting, and broiling, but these are by far the best wings I’ve ever made. If you’ve ever had Korean Fried Chicken wings, this is a great approximation.

Baking powder and potato starch are pretty common to give wings a crispy skin, but I got the vodka idea from @kenjilopezalt. Credit to the master.

Recipe

20 Wings (Flats or Drums… it’s ok)
6g Baking Powder
10g Corn Starch
2g Salt

Mix these together and place on a rack to dry in the fridge for a couple hours or overnight.

JUST BEFORE you are ready to fry, make a batter from

88g Potato Starch (Substitute Corn Starch)
88g Flour
2g Baking Powder
2g Salt
100G WATER
100G VODKA
1 qt Neutral Oil (Canola, Vegetable, Peanut)

You are looking for a really thin batter that drips from the whisk in a ribbon for about half a second before turning into drips.

Lightly coat each wing and fry at 400F in batches of 5-6 for about 5 minutes or until barely golden.

Then cool on a rack before frying at 400F for another 3-4 minutes until golden brown.

Sauce and Serve.

#chicken #chickenwings #superbowl #appetizers #snacks #recipes

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