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

Rebecca Laboy
Rebecca Laboy

I noticed some questions/concerns/comments and I'd like to help some people out. Ok so let's do this. People add oil to their pasta to avoid the noodles sticking together. sticking noodles is typically seen in pasta that is not immediately stirred right away when placed in the boiling water. Breaking noodles is a functional way of getting all of the noodle portion to fit in the pot or pan used to boil. this method is also helpful and preferred for those who dislike long noodles. The origin of spaghetti and meatballs started with Italian immigrants coming to America in 1880 to 1920. Italy has their own version of meatballs, but they’re different than what you’ve likely had in the past. They’re called polpettes, and are primarily eaten sans spaghetti. They’re also made with any meat, from turkey to fish, instead of primarily ground beef and are made no bigger than golf balls. If you do find spaghetti and meatballs in Italy, it’s largely to satisfy the cravings of the typical American tourist. Food scientists and technologists use chemistry, biology, and other sciences to study the basic elements of food. They analyze the nutritional content of food, discover new food sources, and research ways to make processed foods safe and healthy. Responsibilities of the job include: evaluating the nutritional value, colour, flavour and texture of food. testing food samples for particular types of moulds, yeast and bacteria that may be harmful. ensuring that food manufacturing processes conform with government, processing, consumer and industry standards. There are more seasonings than salt and pepper....

11 seconds ago
Abby Ní Loingisgh
Abby Ní Loingisgh

You gotta be careful with the salt because, if you put too much salt in now... It's gonna be too salty

17 minutes ago
Fantom _
Fantom _

Might have done better if I watched this before my science exam...

20 minutes ago
Random-Animezing
Random-Animezing

Okay, Youtube. I watched the video.

44 minutes ago
piadox
piadox

Love the video, hate the abrupt ad interruptions... multiple times

Hour ago
spastikxchild13
spastikxchild13

Yo wtf is a food scientist

Hour ago
Philosity
Philosity

Shots fired at Gordon Ramsay for that oil in water

Hour ago
Mr. G
Mr. G

I'm a level 45 eater.

Hour ago
i cant think of a name so ill go with this name
i cant think of a name so ill go with this name

why does the word “basil” sound like an instrument

Hour ago
Cod Craziness
Cod Craziness

I knew the level 3 guy would be a bald white guy 😂

Hour ago
JJTOP SMILE
JJTOP SMILE

Lvl 1

2 hours ago
Gia Ha
Gia Ha

Loved the personality from Level 2 guy!!

2 hours ago
PollyWantsACracker
PollyWantsACracker

7:13 a "food scientist" reciting a common myth about salt water... nice.

2 hours ago
Furry Suspicion Patrol
Furry Suspicion Patrol

Id probably only eat level 1 lol

3 hours ago
Jakub Horák
Jakub Horák

Im hungry...

3 hours ago
defrbe4esx
defrbe4esx

they used a selfie stick as a pointer

3 hours ago
seal869
seal869

Cool segment but the part about salt causing water to heat more slowly is wrong. She probably means not that the water will heat more slowly, but that because of boiling point elevation it will take longer to boil. That's kind of an important difference IMO...*but it's still wrong*. Water won't heat at the same rate with salt in it; it will actually heat faster because the solute reduces the heat capacity of the solution! Really great explanation here: https://physics.stackexchange.com/a/371588 So which effect predominates? The real answer is that at reasonable cooking concentrations, both effects are negligible; you'd never notice this in your kitchen. But as it happens, "seawater salinity" of ~35g/L causes the effects to offset almost perfectly, even in theory.

4 hours ago
The Bisgit
The Bisgit

level 4 - eminem's mom

4 hours ago
OG Gouz
OG Gouz

Professional chef doing so well, until he doesnt brown the tomato paste...

5 hours ago
Gnolmu
Gnolmu

A food scientist is not an expert at cooking. Why are they level 4..

6 hours ago
Gnolmu
Gnolmu

​+Hakashi AQW Sure, she may be a better cook than the chef. Who knows. But that's not the criteria the video is using. Their only claim to a "level 4" is because of her job title, a food scientist. And I am telling you, a quick google tells you this: "Food scientists and technologists use chemistry, biology, and other sciences to study the basic elements of food. They analyze the nutritional content of food, discover new food sources, and research ways to make processed foods safe and healthy.". Does that sound like she's an expert in making delicious spaghetti and meatballs?

Hour ago
Hakashi AQW
Hakashi AQW

Have you seen them cook? No.

4 hours ago
TheCentaury
TheCentaury

You call that a challenge ??? I call that 3 recipes and a big nutritionnal speech at the end... You can split the two because it's like the nutritionist doesn't need to know about the challenge for her speech... You can even do 2 videos out of it... sorry but NO CHALLENGE HERE

7 hours ago
Louise - Harper
Louise - Harper

I would die eating it

7 hours ago
Louise - Harper
Louise - Harper

I think I’ll pass.....

7 hours ago
Reynald Leonardo
Reynald Leonardo

I was shocked when she broke the spaghetti into halves. My sous chef would fire me if he saw me did that.

8 hours ago
Minh Châu Dương Thị
Minh Châu Dương Thị

I would really ẹnoy more 4 level cooking

9 hours ago
Biscottoh pucciosoh
Biscottoh pucciosoh

Potete farli fare da chiunque... Ma una nonna comune italiana la fa meglio!💪 Ah,e poi si và a senso non a minuti precisissimi!

9 hours ago
Amir Farrag
Amir Farrag

Adding salt takes longer to boil it’s not quicker

10 hours ago
Jami Samuelson
Jami Samuelson

I use to work with Frank

10 hours ago
Alexey D.
Alexey D.

wtf who won?

10 hours ago
Sadie Pug
Sadie Pug

I feel like the level 2 is just sassy yet bragging half the time BUT HE NEEDS HIS OWN CHANNEL😂

11 hours ago
Ketil Aarsheim
Ketil Aarsheim

Lev 3 chef: and then we add veal. Enough to be more expensive than hah! Lev 1 and 2 chef put together.that will teach them

12 hours ago
TheVerucAssault
TheVerucAssault

Make lvl 3 meatballs but cooked like lvl 2, make lvl 2's sauce with the San Morzano tomatoes -rougely hand crushed, and lvl 3's pasta and you have the perfect authentic spaghet. ❤🧡💛💚💜💙🖤

12 hours ago
The Unknøwn
The Unknøwn

The level 3 chef is called pro chef but I'm a MASTERCHEF

13 hours ago
Conor Buggy
Conor Buggy

Using canned tomatoes, Gordon Ramsey would not be amused.

13 hours ago
king Kyro
king Kyro

Level 1 all day

13 hours ago
Nicolas S
Nicolas S

Mai sentite così tante cazzate.... 🤦‍♂️... 1 zucchero di canna... 2 scorza d’arancia... 3 Basilico e scorza legati da uno spago in una ricetta di spaghetti... tanto per rischiare di mangiartelo... 4 olio nella pentola dell’acqua 5 la tipa che dice che l’acqua va salata come l’oceano 🤣🤣🤣

14 hours ago
SlimeRancher_ 5974
SlimeRancher_ 5974

Wish they did more.

14 hours ago
throughnatslens
throughnatslens

Love the chemistry behind this 😂❣️

16 hours ago
N7 Cmdr Shepard
N7 Cmdr Shepard

I'd say the second step in that baseline flavor of the sauce (after cooking onions and garlic in oil) is to add a cup of a cabernet. Something aged at least two to three years minimum. Cook that down by half or more and then add the tomato sauce and tomato paste. Then season as usual. Toward the end I add a small amount of brown sugar, cinnamon, and nutmeg of all things, this interacts well with a wine sauce despite what you might think. It wont overpower the normal flavors of the sauce like fresh basil, dried oregano,etc.. as those ingrediants will be in larger amounts than the less traditional ingredients. Meatballs I wouldnt add breadcrumbs straight in, I soften them in milk and gently mix into the meat mixture as the final step to bind and will split small meat balls in a broiler, and large ones go straight into the sauce to cook. Broiled meatballs go right into the pot as well. This balance of flavor and texture for the meatballs adds variety.

16 hours ago
Bhavesh Salve
Bhavesh Salve

Level 5 hardcore 1- eat dry spegatti and all raw meat. 2- drink hot boiling water. 3- then all flavours and any thing needed 4- and snort the flavor powders.

16 hours ago
Ley Lah
Ley Lah

i finally watched it youtube, are you convinced now?

18 hours ago
The Great Papyrus
The Great Papyrus

I APPROVE!!

18 hours ago
Norman Aditya
Norman Aditya

delicious!

18 hours ago
Sarreq Teryx
Sarreq Teryx

OK, first off, who the frakking hell puts milk in meatballs, that's just wrong. 1 pkg (1½ Lbs) Beef pork and veal mix 2 eggs ½ a large onion, or a handful of onion flakes ¼ cup fresh, or 1 Tbsp dry basil 3 slices fresh bread, torn up, or ¼ cup dry bread crumb ½ cup Locatelli size is up to you pre-browning is up to you (I like them both ways), though if you do, the easiest way is to put them on a cookie sheet and throw them in the oven at 350F for ½ an hour. using the dried onion, basil, and bread crumb help soak up and retain fat and moisture, while using fresh adds extra moisture, but allows more of the fat to escape. whether fresh or dry tastes better or worse is entirely subjective. to me, they're both good, just a bit different. Jarred sauce and canned tomatoes: both depend on the brand. for sauce, if you read your ingredients, you can easily avoid the pratfalls mentioned. Classico is good here, as well as a few others. for canned tomatoes, make sure you go for a brand with a BPA free can liner, and one which doesn't use an autoclave for pasteurization. Hunts falls under both, and I'm sure there are others.

19 hours ago
Brandon L
Brandon L

level 4 chef: i just washed my butthole in the sink with my fingers w/o soap and now we are going to hand mix the meat balls. because we are going to cook them it really doesn't matter but it does bring a nutty flavor.

19 hours ago
kaox44
kaox44

I've been to 4-star Italian restaurant and their pasta taste like crap. Some are better then others....but, it boils down to what you grew up with.

20 hours ago
Breeze Morales
Breeze Morales

So who won lol

20 hours ago
D. Pharmbot
D. Pharmbot

I'm a level 2 chef with Mercury in retrograde and an outer orbital harmonized with "musclebears of the now."

21 hour ago
Golem Hawk
Golem Hawk

Level 10 meatballs and spaghet is the one Steven reed made in Weber cooks

21 hour ago
tyvb
tyvb

>Sugar in sauce AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

21 hour ago
quangtran527
quangtran527

Level 0 = Howtobasic

21 hour ago
Lucas Mac
Lucas Mac

Omg I love this

22 hours ago
Ryan Linden
Ryan Linden

#3 just doesn't have enough sauce for me. Too much pasta.

22 hours ago
Joe Bush
Joe Bush

Do this, don't do that, do this, this is better because.....give me a break. Level 4 has a fat bum.

22 hours ago
Jerry Chen
Jerry Chen

what level is gordon ramsay

Day ago
NotTheBestGaming
NotTheBestGaming

The level 2 guy was amazing. 1:59 Was my favorite part.

Day ago
Natalia Phantom Dancer
Natalia Phantom Dancer

The level 2 chef kinda looks like that flex seal guy

Day ago
NotTheBestGaming
NotTheBestGaming

*None of these are better than my mom's* 😤😤😤

Day ago
Purply
Purply

IT’S RAW

Day ago
DenisFreeman00
DenisFreeman00

*opens can of chef boyardee spaghetti*

Day ago
Stephanie 420
Stephanie 420

you don’t need to cook with veal (or any meat actually) to make amazing spaghetti and ‘meat’balls (i use beyond meat crumble)

Day ago
Steve Gorbachev
Steve Gorbachev

somebody toucha my spaget

Day ago
Silvia Battista
Silvia Battista

4:44 I'm italian, 18y, and when that girl craked them in half I felt my heart in a half. The tradition says that IT'S NOT NECESSARY to do it that way. Once the pasta is cooking, it will loose that hardness and fit the pan perfectly even if at the beginning it doesn't seem possible. THAT'S THE MAGIC OF THE ITALIAN PASTA.

Day ago
PointAndPurpose
PointAndPurpose

bring lorenzo back!!!!

Day ago
Musab Bo ouf
Musab Bo ouf

But Gordon puts oil Hmmmm...

Day ago
Jace Baker
Jace Baker

I like swirling some sriracha in the sauce when its about done.

Day ago
EnchantedGamerJr
EnchantedGamerJr

Gordon Ramsay be level 5.

Day ago
Norbert Gardonyi
Norbert Gardonyi

Gotta love the enthusiasm of the asian-looking guy!

Day ago
Aries
Aries

I don't know why I am watching this, but have a great day.

Day ago
JustMe BeingMe
JustMe BeingMe

OMG there is only 2 of these videos, I need like a whole season!

Day ago
Ashlyn
Ashlyn

ok the level 2 chef was annoying. like he was acting like a level 3 or 4

Day ago
Dummy
Dummy

6:05 Lol the level 3 chef has more skill to eat pasta

Day ago
Jerome Staab
Jerome Staab

WARNING: this is not a challenge show so if you're waiting until the end for them to try each other's, it doesn't happen and you're left in limbo like I am, there's no escape. Which one tasted the best? We'll never know, there's just no way to know...

Day ago
Joseph Saetveit
Joseph Saetveit

A fantastic concept! As a level one-minus cook this great to see how the other half cooks. Cracking the box pasta in half is my spirit chef!

Day ago
a9udn9u
a9udn9u

Level 4: Good at talking

Day ago
M4tty official channel
M4tty official channel

🤮🤮🤮🤮🤮

Day ago
Qwifk TFM
Qwifk TFM

The #1 way to make an ingredient sound fancier is to say the country of origin before it

Day ago
Ben Fruke
Ben Fruke

#clumpvill

Day ago
Brad the Pitts
Brad the Pitts

5:25 Surprised that an experienced chef would say that "salt brings the temperature of the water up quicker." Salted water doesn't heat any faster. It actually takes longer to boil since the boiling temp is higher. Once there, it will cook the pasta a little faster.

Day ago
Angry F'n Luiz
Angry F'n Luiz

Level 6: Anthony Bourdain 😭

Day ago
dynamicpiece
dynamicpiece

I want more of these videos. this was wonderful. :-)

Day ago
Theo Elias
Theo Elias

Level 1 for me. Pork is not healthy.

Day ago
KENNECTED
KENNECTED

I would eat No.1 and No. 3.

Day ago
r Li
r Li

NEVER SAW THIS IN ITALY for the 3 years ive spent in italy lol

Day ago
China shorts
China shorts

Mind blown. Damn, that's a lot of stuff you'd never find in an online recipe or in a cook book.

Day ago
Warriors Film Room
Warriors Film Room

3:41 A LITTLE BIT of Black Pepper??? You put a ton yo!!!!!!!!!

Day ago
Lucio'o'z
Lucio'o'z

Level 1 chef more liek level -1 noob

Day ago
Ally C
Ally C

Err no there's nothing wrong with adding salt to water before it boils, even Frank said it helps the temperature rise quicker -- pretty sure the food scientist is wrong here? Loool.

Day ago
JR
JR

did that b just cracked the pasta?

Day ago
Catwif
Catwif

SPAHGETTI AND MEETBALLS BAYBEEE

Day ago
Buwop. com
Buwop. com

what's her IG

Day ago
Chez
Chez

just watching this to steal the recipe

Day ago
LoreSka
LoreSka

Stop calling this Italian food. Sincerly The Italian people.

Day ago
Omelette OMG
Omelette OMG

pasta la vista baby

Day ago
Karma VA
Karma VA

Please...I need Level 3 Recipe...

Day ago
The KeK
The KeK

wayment, alton brown said it's okay to add oil to the noodles boiling water

Day ago
DJNick EDM
DJNick EDM

And I’m level -100

Day ago
Juron Lobo
Juron Lobo

9:40 Tip for life incoming!!

Day ago
Joseph Millenbach
Joseph Millenbach

Where is the "cooked it all day" step? Even with store bought sauces as a base that can REALLY change the result. Adds rich, deep flavors and aromas, and changes the texture of the sauce.

Day ago
Tingtongs3667 Bingbong259
Tingtongs3667 Bingbong259

I cringed when the the amateur said oil gives it flavor to pasta

Day ago

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