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

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

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?

Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub

ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

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

You may also like...

78 Responses

  1. Riyren says:

    I’ve just watched level 4 chocolate chip cookies episodes and it released a new one. Waoe

  2. Anita says:

    I lost it when the girl cracked the pasta in half…… 🤦‍♀️

    • Poet says:

      I bet she adds ketchup too

    • Vincent Wisse says:

      For anyone complaining about her putting oil in the water, that’s not really her fault. Even world famous chefs do that. Search youtube for ‘how to cook the perfect pasta’ by Gordon Ramsey. Has over 5 million views. In that video Gordon adds olive oil and says that it stops the pasta from sticking together. How should an amateur cook know not to put in oil when arguably the most famous chef on the planet on this very platform says to add oil.
      As for shorter pasta, she broke it right down the middle, all pieces were still of roughly equal length. When I make fresh spaghetti I always make it about half the length of store bought. Easier to eat in my opinion. It’s not like she broke it into a dozen different sizes.

    • SuperMrgentleman says:

      Lol it doesn’t matter. I challenge you to cook two pots of pasta, one broken in half, the other unbroken, cooked for the same amount of time. Have a friend cut the unbroken (finished) pasta, then place a small amount of each pot of pasta on 5 different plates while you are gone. Have the friend serve you the 10 plates randomly, with only him knowing which plate came from which pot. You won’t be able to place the pasta to the 10 plates accurately.

    • DesmondDoes says:

      …no one does that?

    • FioreFabrizio says:

      +carltonbanks67 https://en.wiktionary.org/wiki/noodle#Usage_notes
      I know spaghetti. I just didn’t want to use the word spaghetti too many times in my sentences so I pretended to be american.

  3. Panda Pig says:

    I love four level! Please make More!

  4. AMI says:

    strange, I just got a notification for this video, even though I don’t have notification on for this account nor even subscribed to this account

  5. Seven Tails Media says:

    Shall I post this in r/Italy and start another war? 🤔

    • Seven Tails Media says:

      +Alexander Rembiszewski Italians care, even more if we’re talking about “Italian” food, which spaghetti with meatballs isn’t actually. And that’s the point of my comment. 😛

    • Nigel Williams says:

      Alexander Rembiszewski You poor thing. No, no it’s not…

    • Cody Sewell says:

      can you even call this dish Italian though? sure it was created by Italians, but that was after they moved to america, where the price of meat was lower.

    • Lycaon 1765p says:

      Yes.

    • Steve P says:

      Haggis is Scotch.
      Spaghetti and meatballs is not Italian.
      They don’t serve them together.
      This is an “Italian American” dish, not that it’s bad, it is merely an American adaptation.

  6. Talay Ulacia says:

    I love how educational this video is

  7. 1000 subs without any videos says:

    Honestly lorenzo’s pasta looked the best

  8. tandmark says:

    I think the presentation would have had a somewhat bigger impact had it included another skill level for those who make the dish by opening a can of Chef Boy-Ar-Dee. Why? Because the challenge for those who would improve the public diet isn’t teaching wannabe chefs better knife skills or habits of ingredient measurement, etc., but demonstrating that doing some of the actual prep work for a meal can lead to some combination of better nutrition, flavor, cost, and convenience.

    • Andrew Sharp says:

      +RagnarokCo “pick two: cheap, tasty or easy.” With enough practice or prep you get all three. Doing it yourself makes it cheaper, doing it cheaper makes it easier to do often, doing it often teaches you how to make it better than tasty. IMO

    • Kay Anna says:

      Preach!

    • RadenWA says:

      We can call it Level 0 XD

    • MrAranton says:

      +RagnarokCo I don’t know about meat grinders, but my pasta roller set me back 15 Euros, and given how frequently I use it, and how much store-bought ‘fresh’-pasta costs, by it paid for itself at least ten times over. Though admittedly: If I didn’t have a pasta roller, I’ be eating a lot more dried pasta, which costs about as much/possibly less than home-made fresh. Also: if you have a fridge or freezer you can pre-cook your meals for weeknights. If you make pasta with meatballs make more meatballs than you are going to eat, put the left-overs in the freezer and on the weeknight you chose to have them, all you gotta do is heat up the meatballs and cook some pasta. Yes, nuking a TV dinner is faster; but in terms of actual work there’s not much of a difference; I mean how long does it take to put the meatballs and sauce in a pan and onto the stove (or into a microwave if you have one)? Getting water to the boil salting it, throwing pasta in and draining it a couple of minutes later isn’t a gargantuan task either.

    • Ragnar Stones says:

      I only have a microwave available at my apartment because they don’t allow anything else.

  9. alex milne says:

    I really enjoyed Lorenzo, I’d love to watch him on a cooking show

  10. Michael Choe says:

    I wish they tasted each other’s dish

  11. olivia martinez says:

    Can we give Lorenzo is own cooking series? I could watch him make anything tbh.

  12. Sam says:

    You break spaghetti… you break my heart

    • BombaJead says:

      TheGlock30owner I’ll explain why adding oil does not prevent pasta from sticking. You can check this for yourself, when you add oil to the whater what does it do? it floats in the surface and what does normal store bought spaghetti do? it sinks to the bottom therefore how would the oil on the surface prevent it from sticking? The answer it won’t, you would say you have to stirr it together but at that point the oil is unnecessary as you’d get the same result without the oil. Do the test cook the pasta with and without the oil but don’t stirr the one with the oil and see what happens.As for breaking the pasta I see no problem there but if you break it too much it would be harder to pick it up with a fork, that’s it.

    • Kris R says:

      +TheGlock30owner You don’t add oil because then the SAUCE doesn’t stick either…

    • TheGlock30owner says:

      +BombaJead I guess you never knew that you could add the pasta after adding a bit of oil. The pasta gets a light coating of oil and does not stick. Who would have thought such a thing was even possible?

    • TheGlock30owner says:

      +Kris R if you have trouble getting sauce to stick to the pasta, you do not have enough sauce.

    • BombaJead says:

      TheGlock30owner Condescending much? No need for that dude I’m not attacking you or your methods. Do the test I proposed and see for yourself oil changes nothing, I say this because I used to add oil aswell but then I realised it was unnecessary.

  13. Yo Ko says:

    Adding salt does not lower the boiling point of water. Actually, the opposite is true. Adding salt to water results in a phenomenon called boiling point elevation. The boiling point of water is increased slightly, but not enough that you would notice the temperature difference. The usual boiling point of water is 100 C or 212 F at 1 atmosphere of pressure (at sea level). You would have to add 58 grams of salt just to raise the boiling point of a liter of water by one half of a degree Celsius. Basically, the amount of salt people add to water for cooking doesn’t affect the boiling point at all.

    • Quoggle says:

      You are actually wrong, adding salt actually decreases the specific heat capacity of the water (more than just it being the average of the salt and water) so it will cause the water to be heated faster. This is because the water molecules form cages around the sodium and chlorine ions. In normal water the energy heating up the water can do into the water molecules vibrating, rotating and moving around, if they are in a cage they can’t do all of these and so there are fewer places for the energy to go, so the water heats up faster.

      (https://socratic.org/questions/how-does-salt-change-the-specific-heat-capacity-of-water )

    • giuseppe pagano says:

      such a small amount of salt can’t neither give a significant boilling point elevation nor make the water heat up faster (the salt % is so low it’s not signficant)

    • Quoggle says:

      +giuseppe pagano Ok whether or not it is significant isn’t what people are arguing about though. It will make the water heat up faster, the significance of the effect is not the point

    • giuseppe pagano says:

      people are also arguing about water boling at an higher point, and that’s true, so water boils at an higher point but heats up faster , these two effects are related and in this case produce no difference whatsoever , making the all thing a giant pointless argument

    • Flappy Bird says:

      +viddynovic high school chemistry does not make you a chemist.

  14. shainRylie says:

    I’ve seen a few of these now. Who is the food scientist? Does she work for epicurious? I would love to see more content with her in it. I’m a science major and I love cooking. Hearing her go in depth about pectin and hemicellulose etc. – the real nitty gritty- is really cool

  15. Bullshit Detector says:

    5:25 did he just say that salt brings the temp of the pasta up quicker?

    • Guilhem says:

      halleyhoop It actually makes the water getting hot quicker (boiling point is reach about 1 minute earlier for 1 liter of water of salted water compared to unsalted water). I guess that salted water has a higher heat conductance than unsalted one. However, I intuitively doubt it make a huge difference to cook pasta. Maybe the fact that salted water is denser has an influence on the dynamic of penetration of water in the pasta though. Already so many questions within a pot of boiling water and pasta: imagine what the complexity of quantic physic is!!

    • Konsultarvode says:

      +Daniela Rossi Actually salt water requires less energy to heat up than fresh water. Comprehend physics etc.

    • Sergiusz Gajos says:

      Didnt any of you had that in physics like very early? It was one of the first experiments we did at our school at physics. Boiling water for like 2 months, oh what a fun it was… oh wait…

    • Jason Todd says:

      Salt may raise the boiling point, meaning the water will eventually be hotter, but this will take longer. Additionally, in order to get the water from 212 to 220, it would take nearly a kg of salt/gallon, not sure you’ll enjoy that pasta…

    • Ricky Leung says:

      +Long Nose Joe r/beetlejuicing

  16. Dane Cruz says:

    I am also on team “Lorenzo deserves his own show” please and thank you

  17. Long Nose Joe says:

    Lorenzo has some cable tv cooking program vibes, i like that…

  18. zulekha miah says:

    Omg I love Level 2 guy!!!! 😂😂😂 We seriously need to see Lorenzo on a cooking show of his own!

  19. TheEmbittered ThunderGod says:

    I waited the entire video for the expert to taste the food……

  20. Monsta Kittan says:

    Please either have the scientist actually cook, or stop calling it four levels of “blank” because its not four levels. Its three.

Leave a Reply

Your email address will not be published. Required fields are marked *