Friend-of-the-Slog Paul Trapani recommends the Gambero Rosso YouTube channel for Italian cookery, and while I've enjoyed some of their stuff, this one on fettuccine Alfredo....well, I have issues.
I've added wise-ass narration, Mystery Science Theater style. Sorry for covering up the dude's histrionic Italian patter. Also, apologies for bad language, shrieking, and overly harsh critique of the whisking, which is maybe not entirely stupido.
Have at it. Volume up.
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4 comments:
Jim, your commentary was great! Without it, I would have obsessed on the Ikea shelving in the background and missed the cheese-ing or whatever they call it.
You need to do your own pass covering the tchotchke angle
If you soften the butter slowly at a lower temperature, it behaves differently than if you melt it rapidly. Try it.
Also, scraping butter off the flat of the knife won’t affect the edge. Bashing the edge head on into a dish, yeah. But the flat is fine.
Yes, so let the butter soften. The whisk speeds it up - which is not what you want - yet is tedious!
I scoffed at the scraping and didn’t shriek in horror, because, as you say, it’s a lesser sin!
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