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

Download videos:

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? ►► ABOUT EPICURIOUSBrowse 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

... 4 levels how to make spaghetti and meatballs making spaghetti and meatballs meatballs spaghetti spaghetti and meatballs spaghetti and meatballs recipe

Waiter, please, I will have spaghetti and meatballs. I would like it without hydrophilics, I am allergic to hemicellulose and I am all in for diversity. Are you sure your dish is not hydroPHOBIC?
my sauce comes in a jar, a woman after my own heart, please is she single?
Also Inferno
Level 1: Amateur\nLevel 2: Home Cook\nLevel 3: Pro Chef\nLevel 4: Food Scientist\nLevel 5: Gordon Ramsay
Andrew McElroy
Question: what makes a food scientist level 4 and a chef level 3? Let’s see her spaghetti and meatballs. The science she spouted is essentially common knowledge among chefs. Also, to his credit the level 2 home cook went with whole canned tomatoes, which are harvested at their peak of freshness rather than diced/puréed tomatoes (chef) which are typically less choice fruit than whole.
Anonymous_ Butterfly_
Lorenzo’s laugh is so adorable!
Anthony Santos
On my Dad's side I had my Sicilian Grandmother who always bakes the Meatballs in the oven and placed them in the sauce after the fact. On my Mom's side I had my Italian Grandfather who always cooked them in the sauce which is what I do. At the end of the summer I make batches of Tomato sauce with most ingredients coming from my Garden. I use blended Carrots, raw sugar and the wine sediment from my homemade wine(yes I make Wine as well, thank my Portuguese grandfather) as a sweetener for the sauce. I freeze some of the sauce and can some of the sauce. \n\nWhen It comes to making the meatballs I use the sauce to cook the meatballs in , I usually use Ground Bison and Ground Beef together and sometimes Ground Sausage. I use 2 or 3 eggs, breadcrumbs, Parmesan and Romano cheese and a ton of standard seasonings. I even add minced garlic and chopped onions into the meat mix, you don't need milk if you have cheese. Let those baby's slow cook in a crock pot all day
Damn.....I'm hungry......😋
When I see someone eating pasta I never talk to them before they finish. You don't interrupt people's happiness because you got something stupid to say.
What I really love about this is that the food scientist never says that any particular way is \
Brandon M
My names brandon,\nI am a level 1 crook.
Brian Jaggie
I actually learned a lot from this video 😂😂
Bubotz 897
Seriously she cracked the spaghetti.... SHE CRACKED THE SPAGHETTII !!!!!! My grandmother could die for it
C2L Redstone
How did pasta, spaghetti and lasagna become \
CJ Burrs
That’s how chef mafia works
Caden Waggoner
The only difference is the meat
Camgrow red
Level 5: *N I N O*
Without a taste test, this video missed an essential comparison between levels of cooks.
Cookiecat 101
Wait. You're NOT supposed to put oil in the pot? *mindblown*
Dale Boxsell
Just don’t call this Italian because spaghetti and meatballs is American.
“The bay leaf”\n -Boris
Dave N
Didn't brown/cook the tomato paste with the onions and garlic before adding tomato sauce. Tisk Tisk :)
If you're still making spaghetti and meatballs, you're still an amateur. There aren't any spaghetti and meatball dishes in Italy.
Adding oil to the water helps with reducing the foam. So the water wont run over. Thats where its from. Normally you only pour in a little bit of oil at the point where you can see the foam rising, so not in the beginning.\nAdding salt to water will rise its cooking point. So it will take more time to cook instead of less. Although you wouldnt really notice.
Emanuele Bignone
I would go for the second one, with packaged dry spaghetti. \nIt seems that there is this “fresh pasta trend” in North America (at least where I live in Vancouver) that is fresh pasta = better than packaged pasta. \nThat’s not true. Most pasta is way better when it’s dried up. That’s why we dry pasta in Italy and just some kind of pasta (tagliatelle or ravioli, tortellini etc) are *usually* not dry. \nSo fresh spaghetti? No thank you
Emily Foley
Um? Oil keeps my pasta from clumping. No problem with the sauce either.
Eric Londaits
level 1: Cracks pasta\nme: Reports video
What!? salt doesn't make it get to boiling temperature quicker...
Georgia Hearn
I kinda wish the food scientist would taste each dish and compare them. It feels disappointing when you get to the end of the video and there’s no taste test
Gianmarco Gianni
5:23 chef:\
Gregory Chen
Hajira S.
I really like how this was edited! Also, Lorenzo needs his own YouTube channel, he was so pleasant to watch
Hold my beer
lvl1 lvl2 and lvl3 are crooks\nshow us lvl99 boss
Iamlove Iampeace
As an avid cook, for the sake of the general populace that may not know how nor have the time, not to mention the ability to afford, level 1 is PERFECT and definitely delicious! Kids do not like a complicated sauce!
that filipino man genuinely loves to cook. his nanay taught him well
Johanna Ashwood
Amature: \
*\u003eLet's make spaghetti and meatballs*\n*\u003ebuys bucatini*
Jordi Enric
I would like to put those three plates in the same bowl and eat everything mixed together like an animal
Kleinpak Met stoofvlees
My name jeff. I am a lv. 35 boss
Lindzey Selders
I love making my own pasta and im 11
Log Splitta
My grandmother was putting suger in her sauce back in 1920 and she learned it from her mother. \nEvery time I eat a red sauce without a little sugar to cut the acidity of the tomatoes, I get terrible heartburn. \nTo each their own.
Megan Makeuptosh
I can't stand sugar in tomato sauce. Ruins any dish it's in (in my opinion).
Meme Border
I think they.... \
Mikhail Cazi
Am I the only one who wanted all of them to taste and compare?
Mio Rosengren
*Half swedish half italian kid joined the chat*
Asian gang???
This was a really great video
News Moto
This video kept appearing on my YouTube homepage. Clicked it after a few days. Not disappointed!
lvl 1: crook\r\nlvl 420: *LUIGI*\r\n\r\n\r\n*That's how the Italian Mafia works*
Level 1: Amateur\nLevel 2: Home Chef\nLevel 3: Pro Chef \nLevel 4: Food Scientist\n\n*Level 99- GODFATHER MAFIA*
Odog Vlogs
They ain’t got nothing on my grandma
Ok? Okay.
I would’ve felt so uncomfortable pointing at a board that has nothing there.
Paul Dudley
i think all the chiefs should have gotten together at the end and tried each others meals...
Pierrick YAH
Well, okay...\nBut, why did I spent 11 minutes watching that exactly?
I'm Raka and I'm a Level 35 Boss
Red Yumi
No taste test, how rude!
Rekken and Yu
There is no fourth level. She just EXPLAINS the 3 levels. Nice title.
Richo Dainino
So,\nLevel 1 amateur chef,\nLevel 2 home chef,\nLevel 3 pro chef.\n\n*That's how chef works*
I’m a level 0 😎
So if you buy your meatballs pre-made/rolled, does that mean I’m a Level 0?
Sankofa NYC
So basically... Everyone can make this and make it pretty good and enjoy it... sweet
My OCD kicked in really hard when I saw the LEVEL3 CHEF with a RING on his finger while mixing the meat... I am sure that is NOT hygienic...
Wtf, no “professional food critic” taste test?!?!? 😡😡😡
A few things:\n1. Salt makes the water hotter but does not make it boil any faster\n2. No one added water from the pasta to the sauce. This thickens and if they're going to harp on \
There are those in life who seek things to be offended by. I am not one of those people.\n*snaps dried spaghetti into **_several_** pieces*
They're saying don't put oil in the water cause your sauce will slide off. That's also wrong. The reason you don't add oil is because it literally doesn't do anything. It doesn't even touch the pasta, you can add all the oil you want, it's just gonna float on top of the water and disappear when you drain it. If you're planning on doing anything with your pasta other than finishing it in your sauce, if you need the noodles to stay separate for some reason, toss them in a little oil after draining, that will work. But adding it to the water is plain pointless.
That's how chef works !
Level 6.\nChef Boyardee. Heheheh...\nOr the lovely Olga's grandma in the hotel in Pieve Di Cadora in Italy back in 1987. \nI still think of those meatballs, the old lady who spoke no English, and Olga who was one of the sweetest girls I ever met. Maybe they remember that Swedish motorcycle driver too?
Thanos Car
Cough cough..dats how Mafia work's..
The Stories Will NEVER End
so is that how you make some *SPAGHETT*\n\n\n\n\n\n\n\nsorry I know this is a year old but I couldn't stop myself xD
Veiled Viper
90% comments - The level 2 guy is enjoying \n5% comments - did she just break the spaghetti ?\n5% comments - bring Italian granny
*Lvl 1 Crook*
Level 0: \
Level 1: lame not very much personality\nLevel 2: FUN and VERY FUN he probably is a party starter. '\nLevel 3: Mr. Serious \n\nSorry If I offended anyone
camaro lfx
Warning\n\n\nIncoming how mafia works meme
crazy cat lady
when she broke spaghetti in half, she broke my heart too
The level 1 girl is just lovely.
You forgot the final level boss. The Russian Babushka.
The chef is actually wearing a wedding ring while cooking! That is really unsanitary. Never worked in a kitchen where that was acceptable.
I honestly prefer some good ol fashioned clickbait with my spaghetti, just like a mama used to make.
The spaghet that NO ONE SHALL TOUCHA
“You want to be careful with putting in the salt, because then it’ll be salty”.. whoaaa really?? I had no idea that’s what happens..
ice bear
level 2 and up do not cook from the heart, the girl, she has this, i cook for fun type of vibe and not, everything needs to be perfect. i like her.
jason kimball
Honestly I think the level 2 chefs looks the best
meep neep
but can they make\n\n\n*MOMS SPAGHETTI*
Honestly, to me:\n\nfirst cook = homecook\nsecond cook = expert\nlast cook = pro & doesn't count
I really feel like this could have been done a lot better. Did you notice how the order of chefs went from lower to middle class Black woman to middle to upper middle class Asian dude to middle to upper middle class white dude? \n\nA lot of American families make this meal the way that the first chef does. I feel like they stealthily shamed her for adding oil. Like, are you God? \n\nThis channel needs some work. Good try on attempting to add diversity, but you still messed it up.
Level 2 chef with a level 10 TV personality
perfect sQue
Level 5 : Gordon Ramsay
Lvl 2 cook was the most enjoyable and probably what most people with a basic knowledge of food would do
The pharmaceutical industry would like to thank you for adding copious amounts of salt and sugar to your food. Please continue to do this day in and day out til you die.
So who won?
vivian nguyen
I love the dude from level 2
Amazing video and loved the health scientist lady at the end! :)
zulekha miah
Omg I love Level 2 guy!!!! 😂😂😂 We seriously need to see Lorenzo on a cooking show of his own!
*Elina: *adds olive oil**\n**next cut**\n*Lorenzo: YOU NEVER ADD OIL TO YOUR PASTA*