Pro Chef Reacts... To Vincenzo's Plate REACTING to Gordon Ramsay's Carbonara

next come on this is England some fresh peas  peace peace and he still called this carbonara   Welcome back to my channel guys my name is james  this is the first video that i've been able to   make after my trip to Napoli we went with some  family friends and we had an excellent time ate   a lot of good food on the last day we caught  the virus coming back and for the past week   i haven't been able to do anything really so  this is the first video that i've made since   i've come back and i had a request to make  or to actually review this specific video so   that's what we're going to do today if you are new  guys then don't forget to share like and subscribe   and let's get started I am welcome to Vincenzo's  plate today we are reacting to the most one of the   most popular carbonara videos and it's a video  made by Gordon Ramsey he abused so many people   in his life what are you an idiot sandwich  an idiot and now it's time to take revenge   i'm taking revenge guys for all of you who  were abused by him now he's a great character   he was very aggressive now he's very sweet he  changed so much yeah Ramsay did change quite a bit   years ago he used to be a lot more aggressive and  i guess he's calmed down with age this happens to   a lot of chefs as and this is also quite common in  the uh kitchen and the British kitchen especially   is very common to see that character ramsey's  character yeah with screaming and yelling   um it happens it's stress it's just things happen  in the kitchen people need to hear orders clearly   but um well you can't take it to an extreme  guys he made carbonara which was terrible   that's how i start my video so let's watch  it together and let's see step by step   all the mistakes that he made excuse me i was  talking to the neighbors love my neighbor now   welcome to Ramsey in ten hope you're well um what  an amazing week it's been and first of all a big   thank you what a nice guy this guy became i mean  if you watched the videos from 10 years ago it   was not nice come on garrett go keith and garrett  they just got all quiet none of you are working as   a team where's the lamb sauce that's how it used  to be and now it's so sweet uh no no no because i   haven't actually started cooking yet this is  the prep okay oh we throw salt on the floor   in Italy we're very superstitious we don't really  throw salt in front of you always at the back   we should be putting garlic mushrooms  inside the uh carbonara but let me tell   you something really important in Italy they do  it with guanciale the quantity the cheek and there's no   cream and there's a touch of regular garlic but we  can tell that this isn't going to be a traditional   carbonara no he's adding peas he's adding what  looks like bacon and everything else um guanciale  what like Ramsay is saying is the pork cheek yes  if you can't find it because it can be difficult   to get you can substitute with pancetta this  is fine to use pancetta but a little thicker   pancetta you don't want like a super  thin pancetta like with the bacon because   otherwise it's gonna be crispy it's not  going to be like in little cubes or lardons   but if you can you actually get the guanciale try it you know it has a different flavor to it   bacon is going to be smoked so as it'll  add another flavor as well to it but you can   substitute it if you need because obviously um  carbonar is supposed to be an easy dish to make   it's not supposed to be like a super difficult  dish it's pretty easy to make but you need the   ingredients and if you have good ingredients  you can make say even a margarita pizza with   the simplest ingredients if they're excellent  ingredients you can make it delicious excuse me   what do you say in Italy to do like this so why  are you changing it you're not doing carbonara   why did you say neither we put garlic we don't  put garlic never put garlic in carbonara   all right i understand you're in England  you're saying i'm in England i can make it   a different carbonara but it's carbonara so  what if i make a burger and do i don't put   meat i put mushroom is that do you still  call it a classic burger oh come on see   you give us junior the campo so at least we'll  give you is a mushroom and some garlic why some   pee it's funny yeah because with burgers  you don't see people as specific when it   has to be specifically just this way then again  obviously a burger's a relatively new invention   carbonara you know it's an old dish the way of cheating that  you see a lot of people make it is by adding cream   to it um it's not coming out and you can make it  however you want at home but it's not carbonara   the traditional way of doing it is with egg yolk  this makes it creamy Ramsay's also talking about   gino well he's a popular chef in England he's from  Napoli and he's on the morning show in the uk uh   he's funny he's very funny him and Ramsay have a  few series together where they go around cooking   in different countries in Italy Greece and all  the other countries and it's very funny to see   if you haven't seen it you need to see it oh i  said but you put garlic and onion together yes oh   see where i come from Napoli yeah we don't do that  well this is America honey oh and we cut corners   can we be honest here i've been cooking italian  food i wrote 16 cookery book and i still live   in italy and i'm 83 years old and i've been  cooking long before you were born mushroom   peas garlic there's nothing about carbonara  you're using bacon okay we've got some smoked   streaky bacon normal streaky bacon see it's smoked bacon first it's very thin so it   doesn't give you the texture that you want you  want the bacon if you use bacon or pancetta or   guanciale the way it should be you want that  to be thick slices and you can cut into   cubes you want that texture in your mouth when you  have it okay also pancetta and pig chick is cured   smoked bacon doesn't give you the right flavor  i'm sorry to come fresh egg yolks and um   beautiful spaghetti takes between seven and nine  minutes al dente now this baguette is using this   brand called divella they used to be so good in  the old days you know in the 90s in the 80s now   it just became such a big commercial brand  if you look at the pasta it's almost orange   i don't recommend you to use this pasta mushroom  i've got a little bit of chili there grab a pizza   or parmesan some garlic and a touch of chili  to give it some heat chili so you're basically   combining spaghetti olio pasta with peas bacon  on egg roll mushroom pasta and i don't know if   what's about there's nothing about  carbonara in here i've never been a big fan   of parsley um especially when they just dump it on  the side of the place and we'll chop that why are   you putting pasta if you're not a fan don't put  parsley doesn't belong to carbonara they   had parsley here in Spain to just about everything  you'll see it in literally everything it's one   of the most common herbs in okay let it melt  don't break it and just twist that around okay   lid back on and bring that up to the ball now like  i said the classic carpenter is done with a little   bit of concealer but we're going to go a little  bit more sort of exciting and just cut these   he said bacon is more exciting are you  kidding me i mean big cheek is very exclusive   and that's exciting my friend bacon it's something  you can find all the time and you eat all the time   that's not exciting that's average everyday meal  why streaky bacon you're asking okay it's got the   most amazing flavor but more importantly it's  got a lot of fat on there it is good he said   there's lots of fat you do want fat okay it is  important but it's just too thin that bloody bacon   now from there bake it in okay this guy's  really messy in the kitchen you just put   water into a hot oil the secret here is to make  sure we get a really nice color on the bacon now   black pepper in you can see how professional chefs  cook a little differently from the professional   kitchen and then in the home kitchen a lot of  the habits carry over to the home kitchen but   if you look at ramsey he is messy and he's  probably messy because he doesn't have to clean up   because if i didn't have to clean up i could  be a little messier but since i clean up   i try to make sure that i'm always well clean as  i go but you can tell that that bacon is very thin   yeah if you can like i said get pancetta but get  a thicker piece of pancetta cut and cut them into   either cubes or lardons it'll give you a little  bit more time as well when cooking it because   if you're going to be cooking bacon that's super  thin what happens when you cook bacon that's   super thin it's going to cook fast it's going  to be crispy as well if you overcook it yeah   you want to cook all the fat out render all that  fat out and it'll be more crispy than it will   it won't have a texture to it when you bite into  it if you use guanciale or if you use pancetta   you want to sear like the outside but the center  it shouldn't be rock hard but the center should   still be a little soft so when you bite into it  it has a little bit of a different texture to   it it is very very important when you cook your  mate for carbonara you cook it slowly you want   to get it crispy on the outside tender on the  inside you don't want to stress the meat why   is the pasta already cooking if it's probably  cooking the bacon way too fast and in a low or   you know very high heat and i don't think you get  the texture that you really want in the carbonara   why we know that into a piece going in there from  there take your garlic i like leaving the garlic   in slice them nice and thin you don't add garlic  to carbonara you can if you want to try it at home   but um no yes you don't add garlic to  everything let's put it that way okay   you can actually keep them whole and take  them out before we serve it but in like so   and then what is using garlic you can see  vincenzo's having a little bit of a nervous   breakdown know about the garlic just a  little bit two and a half minutes down   if you want to use garlic  which you are not meant to   saute the garlic before you put the bacon why  are you doing the opposite this is basic this   is basic garden this is basic turn that round  that past the water is going to be absolutely   crucial in a minute that's right pasta water is  going to be crucial because it's full of starch   and that's what you need to create the creaminess  it's not just the pasta water the pasta water   helps create the creaminess but it's also the  egg yolk the egg yolks create a creaminess   because well if you didn't use the egg yolks you  would have to use the cream because the pasta   water alone isn't going to create that richness  for the sauce dress slightly too thinly okay sometimes we just got a bit of fake carbonara  is a very simple dish when you look at it   it doesn't have a lot of ingredients in it there's  no need unless you want to change the entire dish   to be adding say mushrooms and peas and everything  else to it because it just it completely changes   the dish when you add this one ingredient it's  another dish when you take that ingredient out   it's another dish it completely changes it your  spaghetti you sort of look for the ingredients   it gives you a little bit of body what are you  talking about a touch of black pepper and a touch   of salt in there it puts so much salt in there  which you don't need man bacon is should be salt whenever you're using pancetta bacon and then  you're also going to be adding say parmigiano or   you're going to be adding pecorino all of these  components have a lot of salt yes they're very   salty so when you're cooking when you're making  the cabana or anything like this first you don't   want to add more salt to that you can salt and  season the water for the pasta that's fine but for   the actual dish you don't want to be adding more  salt to the bacon or the guanciale and then you   add the parmesan in because at the end it's going  to be very salty if you do need to add more salt   just simply add more cheese in at the end of the  dish and that should be enough because if you get   a very very good parmesan the ingredients will  take care of themselves you don't need to add on   top of that beautiful red chili we have a rainbow  pasta is doing we got so many colors in this dish   there is nothing about carbonara would you buy  a pizza margarita from the shop and then they   give you a meat lover's pizza do you still call it  pizza margherita that's basically what he's doing   you're ordering carbonara from the restaurant and  he's delivering you a rainbow pasta with whatever   he wants i don't think you should have put chili  in it just matilda please it's a touch of chili   look at that there the whole chili just call it  Gordon Ramsay lock down rainbow pasta but look   at the soupy bacon it looks expensive bacon now  because all that fat's gone and that flavor's in   there oh Ramsay's saying that look at the bacon  because now it looks like expensive bacon now   no it it doesn't look like expensive bacon  it looks like cheap bacon that you just cut   up and used instead of guanciale or you know  pancetta it looks like pam it turned like a ham   to be honest to me and i like the meat to  be cut into cubes when you make carbonara   okay i would great another vanilla inside the eggs  grana padano that's the cheapest cheese you can   get parmigiano-reggiano pecorinos the right way  the right cheese to use for carbonara but grana   padano guys come on i know it's it was in lockdown  but someone like gordon ramsay he can get all the   ingredients he wants come on now that's true  yeah with ramsay he's a multi multi multi multi   multi-millionaire it's definitely the cheapest  here in the grocery store like half the price of   parmesan now parmesan is made from cow's milk okay  it's a very good cheese i love parmesan but that's   just from cow's milk pecarino is from sheep's  milk yes has a different flavor to it um if you   can't get pecorino get pecorino but if you can't  get parmigiano and whatever you do don't get the   grana padano it doesn't have as much flavor  in it so for that reason he may be adding a   little more salt to the dish because it doesn't  have that much flavor to it not compared to the   other two and even if you make risotto use  parmigiano don't you use grana padano bars milk   so now we're making a mac and cheese what are you  doing so grate some parmesan on top of the eggs   and then look a nice spoon of creme fraiche of  course milk is fine sorry what's cream fresh that   double cream okay look so you mix that up ramsay's  cheating a little bit he's using cream fresh yes   he's cheating this is a easier way of making  it creamy instead of just using the eggs and   tempering the eggs um now if you don't know what  cream fresh is as vincenzo doesn't know what it   is cream fresh is like sour cream but it's richer  than sour cream it's much more expensive as well   and it's not as tangy it's thicker than sour cream  it's not as watery i like sour i love sour cream   cream fresh i use creme fraiche a lot i can't  get sour cream over here i use creme fraiche for   just about everything but it has a little bit  of a different characteristic than sour cream   i wouldn't be using this for this dish so  you can cheat a little if you want to add   some creme fraiche to it change it a little  bit there's nothing wrong with it it's just   it's not the traditional way the cream fresh is  really important i'm gonna put a little touch of   water in there okay you should put pasta water in  there i know but if it's hot it'll cook the eggs   did you see what you did i mean that cream didn't  look that bad and then he added the water from the   tap even the daughter told him you should use  pasta water cardamom whatever you're doing you   got so much experience on tv you can't tell me you  got stressed i understand when you're in front of   the camera you make lots of mistakes i do too i do  a lot because there is pressure but you don't use   tap water look it's not the right carbonara cream  but i have to be honest it doesn't look that bad   i'm sure it's tasty now look at that color  how beautiful is that it's not beautiful   i'm sorry it's not carbonara for me so it's not  beautiful the mushrooms they're not ready yet so   sorry i cook my mushrooms at least 15 minutes to  give the flavors 15 minutes to cook mushrooms is   a long time yeah and there's a lot of factors  that go into how long you should cook mushrooms   for you need to know when they're done and when  they're not um it depends on the variety the   type the size how thick you cut them there's  a lot of factors so 15 minutes it's too much   come on this is england some fresh peas peas  peas and it's still called this carbonara   look at that the this is what i said  before with jamie making uh curry and   making like fried rice and everything else  um would put peas in everything in the uk   absolutely everything we use peas for everything  yes and you can see you could see jamie using   peas for all his curries and for just about  everything and then while ramsay's using it   in the carbonara it happens so i want a  nice full portion of carbonara okay again just putting a lot of peas in there  and it's looking like a green pasta   you didn't put a little bit of peace  it's covered by peace gordon i think   your daughter would have done a much much much  better job she is good she's on you like she's   telling you what to do you're doing the  opposite right pick up a little scratch should be seven and a half minutes that's  how you taste the pasta either i think this time   you didn't throw the pasta on the  wall that's how you taste the pasta so   well done take a spoon and add a touch of  water and the easiest way to tell pasta   when it's ready is by doing what Ramsay's  doing is by tasting and then actually seeing   if it's al dente or you know a little sailors  al dente whatever you like but when you cook   enough pasta you get to the point to where you  can actually pick up the spaghetti and actually   just by picking it up and seeing how bent it is  just by feeling it of whether or not it's ready   yeah it's a little weird but when you start  to cook a lot of pasta you get very used to   knowing when it's ready when it's not ready  it's like in sixth sense with pasta it happens well done daughter well done that's what he was  meant to do with the cream gordon gordon you're   under pressure, i'm sorry we abused so many people  you made us enjoy yourself abusing people and now   i'm abusing you to take a revenge on everybody you  are making a big mess in this video in this recipe   and you don't deserve any views of this yeah don't  take it too seriously my friend we love you Gordon   but this is not a carbonara again this is about  30 seconds away go against the ceiling if it   sticks it's done and if your fingers go through  there gently okay it literally signifies it's   done no i don't need to do that don't cut your  pasta just taste it if it doesn't taste right   you keep cooking it don't do any other thing no no  no sealing no no breaking the pasta break off yes it's done the daughter Matilda she's  allowed to do it that's cute well done   matilda you can do it not your garden  it sticks on the ceiling it's done go no look like this where are you getting this from that's what  water in there please so the basically half   of the past is on the ceiling half of the pasta  is eaten already so there's not much pasta left   okay okay colander over drain put a little bit  of that pastel water in there just a touch season   the pasta okay there he's adding more salt to  everything so i would add this all at the very   end to see if it's correct yeah because that way  you can control all the ingredients because you   still haven't added any of the cheese or the other  ingredients that are already salty so just keep   this in mind if you're making it at home so watch  this is the most complicated part now look it uh   it is the most complicated part so if you're doing  this so things don't go as quickly you can add   this to the pasta or the pasta to this mixture but  do it off the heat the residual heat from the pan   will continue cooking the egg because otherwise  you could have a bit of a mess if you freak out   and you start adding things on the fire and then  it's going to go too fast you'll scramble the eggs   you know things like this i'm down please  i'm getting you in it too come down come   down this is where it gets tricky hey Gordon  matilda is doing a great job don't tell her off   she's a great cameraman you are making the  mistake my friend eggs in turn the gas down   the gas is not down look at the flame look how  big look how powerful that flame is the eggs you didn't turn the gas down how could i do  anything on one pair of pants you said turn   the gas down and you didn't turn the gas down oh  my goodness i'm helping you you are getting very   cheap i'm starting to believe that they created  a video like this on purpose to get the views   because gordon like this is not even a beginner  there's just such a mess you made a frittata but   at the same time it's a rainbow pasta it's not  gonna pull out a pasta parsley okay parsley come   on you can actually make it you can add a little  bit of parsley but like a massive handful um what is that it's all you tell me guys what  is it you call this carbonara if you do   then you're missing out on the real carbonara we  are in 2020 and you can find the right ingredients   for carbonara 220 you can make carbonara you can  enjoy the real carbonara forget about olive garden   forget about Gordon Ramsay you want to learn how  to make carbonara i've got the video for you on   my channel it's the way to do it it's easy and  anyone can make it you don't have pictures you   use pancetta you don't have pecorino use  parmesan parmigiano-reggiano but no peas   no mushrooms nothing else and no bacon  guys this is bad this video was terrible   and Gordon Ramsay deserves a big times down sorry  Gordon but you have made a big big mess sorry well i mean if you look at it i'm sure it doesn't  taste bad right it's ramsay he knows how to cook   he has more than three Michelin stars just with  one restaurant he has multiple michelin stars   so he knows how to cook um but  it's not cabernet that's for sure god bless have a great week it was fun it was fun to watch he's a great guy  he's entertaining i love him we love we all love   him um so well done gordon well guys i have to  agree with uh vicinzo that i don't consider this   carbonara he didn't make habanero at all but  it was a fun video to watch it was fun to see   ramsay actually cooking in his home kitchen  with his daughter yes and actually seeing   him laugh and having fun while making  something instead of yelling and screaming   at everybody like that can be fun too it's  just not fun for the person being yelled at   but in any case um it was a fun video to review  if you have any more questions or comments then   let me know in the comments down below and  while my voice is coming back to normal i'm   still speaking a little off but you know hopefully  in the next video it'll be a little more normal   in any case don't forget to  share like and subscribe guys   and i hope you have a great week stay safe take  care and stay healthy see you guys again very soon

Channel: Chef James Makinson

Views: 261,696

Keywords: Chef James, Vincenzo's Plate, ramsay carbonara reaction, italian chefs react to gordon ramsay carbonara, vincenzo's plate gordon ramsay, vincenzos plate carbonara, vincenzos plate gordon ramsay, gordon ramsay 10 minute carbonara, pro chef reacts to gordon ramsay, vincenzo plate reaction, vincenzo's plate react to carbonara, how to make carbonara, vincenzo's plate reaction gordon ramsay, guanciale, pro chef reacts to vincenzo, italian chef british carbonara, italian chef react to

Id: 3YAvMIt-bZI

Length: 26min 26sec (1586 seconds)

Published: Sun Jul 24 2022