Until now Moroccan cooking has found few to sing its praises and yet it is the richest as regards variety and most select in quality of all the traditional north African schools of cookery. To for that reason, she came 🔎 moroccan_tasty_recipes🔔 To present this ancient heritage in a modern youthful suite.❤️😊🌸
Yes, technically you're right.. However.. 1) Herbs generally only bruise if they're being "hacked" so to speak. Here she did it on pulse (which I have never even considered in 14 years lol) so it's less of a chance to bruise and damage. 2) She add oil before pulsing. Any form of liquid, especially a lubrication liquid like oil, helps avoid bruising. 3) Bruising does "damage" the herb in a sense.. but the flavor isn't "destroyed" per say.. it's more.. changed,
@@trevorcook8374 Yeah. Changed for the worse. That’s why you never put them in a pesto first thing. That’s why Italians...and anyone trying to cook Italian...should do it that way. You want a nice creamy sauce with the flavor of the herbs.
@@natrixxvision6997 When she pulsed it to make it more chunky and not smooth? I was kinda like wat. 15 years ago i think my chef prof was A D A M A N T that you only do it while the blade is going to make it a sauce-y type thing.
"MY DAD is not job "And I have not job and money" "UA-cam not giving views" "I want to handle my family " "Ya I am wrose thom other"😭😭😞😞 Support💪 guyszz ❤❤❤ ❤
Carla: "Y'all don't know much."
Students: "Yeah, we're the worst cooks in America."
Carla: "Bless your hearts."
This looks amazing !
I agree. Yummy!!
Making this soon, but probably with dried orecchiette. I wish the “worst cooks” were standing closer. They can’t see a thing from that distance.
I feel like she didn’t make enough pasta.
Even know if and only if Carla is doing no wrong! Cause that's perfect! Imagine that!
Great ingredients but the presentation of the food could have been better. Also, maybe a little more pasta added in to balance out the lamb.
Perfect as it is
So glad to see you MS Carla love you
Me too, food channels are the best in youtube
Glad to her after the Chew don't get to see her enough
This looks amazing, I love peas and the mint pesto looks delicious! But could anyone recommend an alternative for the lamb? 😢 Thank you!
Look so good food yummy
Yummy!!
I absolutely HATE lamb but I’d eat this. Looks incredible! 🤩
Am I the only one noticing the fork and spoons in her hair being used as hair pins? Lol
Lol! She pointed it out at the beginning of the video. 💜
@@sharonsmalls6846 I missed it. Lol
@@DarthBalsamic
No worries, I was unsure what she was referencing when she pointed to them. 😊
Oh, almost forgot. Orichiette come from Puglia. You make pugliese pasta, you use semolina flour and no eggs.
Uh....the proportions are WAY off...there should be at least thrice as much pasta!
She's unique, and she looks like a tall drink of water.
Wonderful! 😍❤️
Looks yummy
Wow looks amazing yummy yummy yummy 😍👍
What's better than cooking and eating in this world.. someone should please tell me. Food is life
i have now a new favourite chef
Yummy!
When do you make authentic pesto with peas, especially trying to teach new people the proper way to make it?
Sorry their are short cuts to making pasta dough
Fba is so fake it’s a lone soldier hahahahhaha I wonder if he needs advice or should just throw in the towel
It looks like something the worst chefs would make lmao 😂😂😂 disgusting!!!!!! 🤢🤢
Until now Moroccan cooking has found few to sing its praises and yet it is the richest as regards variety and most select in quality of all the traditional north African schools of cookery.
To for that reason, she came 🔎 moroccan_tasty_recipes🔔
To present this ancient heritage in a modern youthful suite.❤️😊🌸
NEVER put the herbs in at the beginning when making pesto. Especially in a blender. You will destroy the flavor of the herbs.
Yes, technically you're right.. However..
1) Herbs generally only bruise if they're being "hacked" so to speak. Here she did it on pulse (which I have never even considered in 14 years lol) so it's less of a chance to bruise and damage.
2) She add oil before pulsing. Any form of liquid, especially a lubrication liquid like oil, helps avoid bruising.
3) Bruising does "damage" the herb in a sense.. but the flavor isn't "destroyed" per say.. it's more.. changed,
@@trevorcook8374 Yeah. Changed for the worse. That’s why you never put them in a pesto first thing. That’s why Italians...and anyone trying to cook Italian...should do it that way. You want a nice creamy sauce with the flavor of the herbs.
@@natrixxvision6997 When she pulsed it to make it more chunky and not smooth? I was kinda like wat. 15 years ago i think my chef prof was A D A M A N T that you only do it while the blade is going to make it a sauce-y type thing.
👍👍👍
That looks disgusting. It is a lot of steps to make something that looks like sick.
Lincoln’s cousin
"MY DAD is not job
"And I have not job and money"
"UA-cam not giving views"
"I want to handle my family "
"Ya I am wrose thom other"😭😭😞😞
Support💪 guyszz
❤❤❤ ❤
No I don’t want to you have to much click bait try something different like job or something
Looks dry and disgusting