25% of the comments are “Don’t Touch my Spaghet” 74% are angry Italians commenting about the oil in the water. 1% are confused Non Italians talking about the Italians.
Ok, I'm an italian too, so I'll write another comment on why this isn't right; you can skip my comment if you don't care. I'm reading a lot of italian that gets angry about the "oil in the water". I need to make a clarification first: Putting the oil in the boiling water it's not wrong, it's just useless. Pasta is mostly composed of starch. Starch, normally, doesn't absorbs water at room temperature but, at 50-70° C, amylose and amilopectina (the two polymers in starch) start separating itself, allowing water to enter, becoming a jelly (and that's basically why cooked pasta is soft and woobly). Basically we can cook pasta with water at 70° C, but we still do it at 100° for two reason: 1) It's easy to know when the water is ready (it start boiling) 2) Boiling water (or 100° C) kills most of bacteria BUT: Adding oil to water doesn't do nothing to the pasta (less of all preventing pasta from sticking together). Why? 3 reason: 1) Mostly because OIL AND WATER DOESN'T FUCKING MIX TOGETHER. You can see at 0:19 that basically all the oil is on the surface. It's like one of the most elementary thing we learn in our life. 2) Starch doesn't react to oil the same way with water. Oil can't "penetrate" in starch so it will not add any "slipperiness" to pasta 3) Oil start reacting with stuff at a much higher temperature (+150° C) So, adding oil in water doesn't ruin pasta, but it's just a waste of oil Different stuff is salt: salt mix easily with water and, when used for cooking pasta, it will be absorbed by the starch, giving it taste. There is not so much difference if added before or after water start boiling: to increase the boiling point of 1L of water of 1° C, you need to add about 58g of salt, while we use around 5-10g/L when cooking pasta, so it's not that great deal Different thing is adding salt directly on pasta AFTER draining it. While doing it, it will not go inside the pasta, but it will just stay on the surface, and you will just feel an insipid pasta with salt on it, two different taste. All this it's just chemistry, and chemistry have no nationality P.S. If your pasta sticks together while cooking it, you just need MORE WATER. That's it
Gordon, I’m from an Italian Family and my grandmother was an amazing cook. She taught to season the water with salt, but that oil on the pasta would cause the sauce to slide from the noodles. We would drain the pasta and toss in a slight bit of sauce to prevent sticking, but so the noodles would not soak up the sauce and over cook as it sits, and people can add the amount of sauce they prefer. Or you can toss in all the sauce right away depending on the type of sauce, how much sauce you made, are you planning to reserve sauce for another meal.
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Here in Italy we don't care if politicians are stupid, or economy is getting worse or something even more terrible. But you can't touch the cuisine. We would murder "your" ass for a correctly cooked pasta dish.
You should come in Italy..food wars are very common, beacause food is sacre for us, is a cult, like a religion, and the perfectness is a must always, even if you don't have time to do a normal launch
right. well, I can tell you, some of them are right and some are just useless fussy. I mean, olive oil in boiling water is just nonsense and I agree with my italian fella, but I don't understand why making a fuss on fine salt instead of coarse salt. come on.
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Absolutely loved the ultimate cookery course videos. I would like official ones and the home cooking series would be great. Heck, put them on DVD so I can order them in the states.
Just saying: -Pasta (spaghetti) -Boiling water (water and salt) -8 to 9 minutes (al dente) -Drain the water -Mix with the sauce You don’t need to be a rocket science.
@@armandojh They're talking about Spaghetti, not angel hair. Angel hair is only cooked for 4-5 minutes. Cook it for 8 and your going to have mushy noodles that taste like the water you cooked them in.
+Sinister Steel Nope, not in everything. Some dishes require butter or lard, some other a more neutral tasting oil, and I wwould not use olive oil to cook Asian foods!
Gordon Ramsay is the reason I love spaghetti now. As a young girl I hated spaghetti even though I hadn't tried it. My dad one day made perfect spaghetti with tomato sauce and meat. I took a bite. It tasted like heaven. I instantly began to eat at it. This is why you try new things! You never know that some things can taste so wonderful!
1. Where was Gordon? My dad watched this exact video so he learned how to do it properly. 2. How did I hate it even though I hadn't tried it? Bah. I was an idiot back then. I was 9.
As you add oil to prevent pasta from sticking you also prevent pasta from grab whatever sauce: oil makes pasta slippery and sauce goes away. If you know how to cook pasta, (pour it in boiling water and stir sometimes) you don't need oil in water. Also in most countries you can find poor quality pasta and that's why adding oil to water helps not to have it sticked, but this is just a remedy to handle up with what you can find.
@@HackerActivist It all depends on what you use the pasta for. If your sauce is oil based, then there is nothing wrong with adding olive oil to the pasta after cooking I mean most people would prefer to have a fat (olive oil) in their pasta than plain boiled pasta. Typically if you are doing tomato or cream sauce, you will add the pasta directly to the sauce and finish cooking the pasta in the sauce. The video demonstrates how to cook pasta, not make spaghetti and meatballs or penne alla vodka.
My dad left my mom because she was pregnant with me... I recently moved to another country to chase my music career. And I get so far by watching Gordons tips on cooking. It's like the dad I never had
Best of luck, my friend!!! I also learning to live alone and cooking is a whole another department one does not know but with practice- you can do this!!!
If you want really cozy home-cooking videos from another fatherly figure, you might enjoy “J. Kenji Lopez” There’s also Pasta Grammar, one of my favorite channels about attempting Italian cuisine while living in America
There are also so many videos on methods to boil rice. Yet I haven't seen any Asian saying it is wrong just because the method isn't used in their countries. Why are these Italians troubled by just one chef cooking pasta? He isn't forcing you to eat it.
don't be so arrogant, learn other countries' cuisine and you'll find out there are lots of nations that are better than Italy. Other people in my country hate American and European food, but I like them, it's all about preference, just don't use your preference to lift something higher than one thing, it offends others. Japanese food are so healthy, almost everything in their meals consists of vegetables, traditional Japanese food is rarely fried. How would you feel now if a Japanese said Italian food is just fast food? -..- (I'm not Japanese)
NutnRoll I would think they are silly? I'm sorry, Italian food is better. Some countries come close. Lebanon. India. Turkey. But really, Italian is the best, above all.
FOR THE ITALIAN VERSION:🇮🇹 Gordon : mette l'olio nell'acqua ma non mette il sale... Italiani : COSA STRACAVOLO È APPENA SUCCESSO!?!?!?!?!?!! Gordon: sala la pasta dopo averla scolata e ci mette solo un po' di pepe per condirla....... Italiani: OH MIO DIO, DOVE SI TROVA IL RAGÙ DI NONNA, NO VABBÈ MI BUTTO DAL TERZO PIANO, ADDIO!!!!! FOR THE AMERICAN VERSION:🇺🇲 Gordon: puts oil in water but does not put salt ... Italians: WHAT the heck JUST HAPPENED!?!?!?!?!? !! Gordon: salt the pasta after draining it and it only takes a little pepper to season it ....... Italians: OH MY GOD, WHERE A GRANDMOTHER'S SAUCE IS FOUND, NO WELL I WILL BE THROUGH THE THIRD FLOOR, GOODBYE !!!!! Ps. I don't know if I did something wrong
0:12 No, you do not need olive oil. If there’s enough water (common decent rule: approx. 1litre of water per 100g of pasta. There can be less water, but the pasta needs room to move in pot), some stirs every few minutes will be enough. Good quality pasta does not stick together this way. 1:05 No, you do not add salt after you drained the pasta! The salt has already been absorbed by the pasta while it was in the water. If the pasta is not salty enough, then you previously did a mistake by not putting enough salt in the boiling water. If you’ve ever swum in the sea you probably accidentally tasted that water. More or less you have to aim at that saltiness for your boiling water. Always taste the water before cooking the pasta. You might mistake a bit at the beginning, but then you’ll adjust accordingly and find the right quantities (it helps using a spoon, for example, to measure how much salt you are putting in the pot).
Since so many people seem to get butthurt at the Italians trying to explain why Ramsay is using a - let's call it - unconventional method to cook pasta, let me just ask you this: would you correct a Japanese on how to make miso soup? Or a Frenchman on how to make croissants? Or an Englishman on how to make Shepher's Pie? Or a Russian on how to make Pelmeni? These are people from countries where those foods come from and that have been cooking them (or have seen others cooking them) since they were kids. Whether you like it or not, the cuisine of any country is somewhat "codified". And the reason why they are codified is because since these dishes exist from centuries, they have evolved (and are still evolving), perfectioning them. There is a reason for everything that is done in any of the world's cuisines. So you can't blame people of those nationalities expressing perplexity when they see something like this. Ramsay may have however many Michelin's stars as you want, but no one is immune to mistakes. I personally see that while Ramsay is a hugely talented chef from whose videos I learned a ton, whenever I see him preparing Italian dishes I am somewhat disappointed. My guess is that he never received a formal education in Italian cooking, as I see him making the same "mistakes" as I saw other people doing when spending 4 years in the UK. I'm not a master of cooking, but there are some basic reasons why, for instance, the method he uses here is fundamentally wrong: - oil in pasta: the oil sticks to the pasta and prevents the sauce from sticking to it and you will take from the dish a bunch of unseasoned pasta. The only time this MAY be acceptable is when you do dishes such as oil, garlic and chilli, where there is no real "sauce". - salt and pepper after draining: there is a reason if salt is added during the boil. It's because this allows the pasta to be well-seasoned evenly throughout its entirety, as salty water penetrates in the pasta. If you add it after, salt will not dissolve evenly throughout the pasta and you will have salty and non - salty bits. Regarding the pepper, I see no reason to add it now. Just add it in your sauce.
+Врач ред It depends, though. I'm chinese but I wouldn't say I make the best dumplings or la mian or claypot rice. I'm also australian but I'd fuck up fish and chips. Just because someone is of a certain race or nationality specialising in such foods, it doesn't mean they're necessarily experts at it. You wouldn't correct a Japanese chef on how to make japanese food, but you may correct a Japanese person on it if they're not doing it right. Granted, Ramsay isn't cooking this right but the reason why people are getting annoyed is because a number of the Italians commenting are overly agitated or rude and not simply 'trying to explain'. But yeah, I agree with you on the things he's doing wrong. I cook pasta all the time, I only stir it once and it never sticks!! Wew
Grace That's for sure correct, many Italians surely are terrible cooks. The reason why so many of us are getting upset on here is because even after tons of Italians explaining the method used in Italy and the reason behind every critique we do, foreigners still feel the need to tell us that we're wrong. And on something as simple and easy as boiling pasta. Lamian, by comparison, is much harder to prepare and get right. You need to be a rather decent cook to prepare a good one. The secret behind not letting pasta stick together is actually a very simple one: boil it in enough water. I boil 200g of pasta in ~2-2.5 liters of water and I don't even need to stir it once!
+Врач ред Yep, the french used that exact same logic when california started making wine. Guess who has the best blind taste test results now. The Scots, also fine undefeatable makers of whiskys in terms of taste right? Nope, they were beaten out by the japanese recently in terms of the worlds top ranked whiskys. Your argument even fails at a basic level. Just because someone has been making something for a long time in the same way, doesn t mean they are the best at it or that their methods can't be improved upon. Guess only chinese and Japanese are good at martial arts too now lolllllll?
Bad doggie In another comment I explained why I say the methods he uses are not appropriate for proper pasta cooking. For instance, cooking pasta with oil in the water makes it very slimy, and the sauce will not stick to the pasta, and you will end up with unseasoned pasta and a puddle of sauce at the bottom of your dish (it's something you can try by yourself at home, I'm not making this up). That is just one, I cbb to rewrite them all, they're somewhere in another thread.
Wrong so very wrong. Sauce will NOT puddle if the amount of oil is not disproportionnate AND if the sauce is and pasta are allowed to mix in the pan or pot for a few minutes under low heat before serving. You should know yourself being an @italian food expert@ that sauce isn t laddled onto pasta in italian cuisine, it is mixed with the pasata in the pan (or pot) before so the sauce adheres and mixes with the pasta well. You can t even outargue an amateur in a youtube section and again critiquing a world renowned chef without him being able to reply back. Easy to sound @knowledgeable@ without somone to argue back lollll.
Ha messo solo olio nell’acqua, sarà sbagliato ma non è la fine del mondo... vai a vedere un altro video che conta piu o meno 8 milioni di visite è uno dei primi quando cerchi “how americans cook pasta” lo guardi, leggi i commenti e poi mi dici.... A me è venuta la pelle d’oca.... ti dico solo questo
My friend, who is am amazing cook, never cared about the spaghetti pasta being broken. It's the only thing food related I've ever gotten mad at him for, and he watches just about every show Gordon Ramsey has on TV. Thank you for posting this, as it shows that my friend's hero chef, knows better than to break Spaghetti pasta in half
@@Solid_Snake99 ofcourse it doesn't melt with water.. the oil will stick to the pasta not the water.. and when it sticks to the pasta it will prevent it from sticking together.. makes any sense?
if you like your pasta being sticky...then don't put oil in it...it is optional. you cook the way you like it, food is art, it doesn't need to be authentic/always be the same...nor the video said it is authentic recipe from Italy...no human has the same taste preferences... hell i'm chinese, i can stir fried that spagetti, add chili paste in it, or even add olyster sauce in it..it is up to me. Maybe in india, there is curry spagetti. i think it might taste good as well. Authentic food is good, but it doesn't mean the best, it doesn't mean it can't be improve, and it doesn't mean it suit everyone from everywhere. People are different from each another. I was like lol when ppl can literally get triggered by just a recipe.
See Jin Yee ok, but then do not get mad at me if I eat spring rolls with mayo. Or If I fill them with yogurt and then I take a chopstick and I pierce it.
If someone did something so stupid in one of Ramsay's kitchens he would scream at them and call them a donkey. But he has the nerve to call this "perfect pasta".
@@JohnSmith-oe5kx (if that is your real name -.-) If you really wanna prove your milkshake is better than Gords, why not upload your own guide on how to make the perfect pasta? Lets see how is done? Talking to talk but not walking the walk. Go make some more jelly.
I'm so glad to see a softer side of Gordon Ramsay... He's actually a good teacher. More like this please. A shouting teacher detours people who desire to learn. When he's like this I actually want to listen.
I gotta admit, I have high respect for Gordon as well. I mean, a lot of the shows played him off as this really strict, really mean type, but with the youtube videos and him personally showing us his techniques and everything, it's very clear that he genuinely has a passion for cooking. It's not the money, nor the fame, it's just something he really loves to do, and honestly, there's no greater way to respect fans than to be yourself and do what you enjoy, no gimmicks, straight up.
Marco Longo Right, Karl Benz invented the first car. Would you agree that the world has learned a few things since then and discovered that there's (gasp!) more than one way to make one?
He means that a good pasta-sauce (we call it "sugo") contains a certain quantity of olive oil yet so you don't need to add more olive oil in water and before seasoning. A good cooked sauce never sticks on pasta!
Gordon I appreciate you doing beginners stuff like this because I always want to know if I missed something or if there’s a better way to do it but the last time I saw that much oil in water it was down to BP
This was bad advice on his part. A common American misconception masquerading as a pearl of old-world Italian wisdom. But the thing is, an Italian would never put olive oil in his spaghetti noodles. It is hydrophobic, which means your sauce is mostly now a decoration for the bottom of your plate. Plus, i mean, greasy noodles? Barf.
I see a lot of people complaining about how he's cooking the pasta.4 points 1Guy Savoy was his mentor Marco white helped train him. 2 obviously his background is in French cuisine. 3 cooking videos on the internet on television are usually made for people that have no clue on how to cook therefore variations are made for a novice to haven a successful outcome when trying at home. 4 he has 3 f****** Michelin stars 5 this is what works best for him never said this was the 100 percent method for cooking pasta. Because I'm sure he would use fresh pasta and not pre made
Love it!! Quick and informative, right to the point. Gave just enough information to make me not have any questions on it, but just want to comment on how GREAT this particular video is. I just subbed to this channel, Chef. Love your TV shows by the way. I am a long time fan of HK. Peace. :)
@@cedricrust9953 you have to add in olive oil so it doesn’t stick together? Not as much as he did ofcourse but you have to add a spoon or 2 of olive oil
He's like a food magician! I love to watch him do anything, from Top Gear test track to cooking pasta. He's got that energy, that curious zest for whatever he does. We should all want to do whatever we do with that kind of pride and energy.
@@alkdjfhgks1919 UPDATE: US troops accidentally storm olive oil factory in Bulgaria….Must be working their way to Italy 😂 (True story Google it CNN Updated 8:20 AM EDT, Thu June 03, 202) 5 months later invest in AMC 😂
+Enrico Pascatti sta scherzando, non mi sembra il caso di dare del cretina a nessuno, anche perché la figura del cretino la stai facendo fare a noi così...
It's not italian arrogance. That's an incorrect way to cook pasta. Every grandmum can say the same, no oil, and salt before. We just cook pasta everyday. Gordon, please, back to the porridge! ;)
You are absolutely right. No oil. It does not allow the sauce to adhere properly. Italian grannies everywhere want to whap his knuckles for this I am sure.
No oil in water, it sticks on pasta's surface and keeps away the sauce that can't be absorbed, here in Italy we use only salt, stirring it prevents from clumping
No. I never add oil and the pasta NEVER sticks to itself. Just stir it once in a while. The only way it will stick is if you put a big clump of pasta together and don't move it.
aleloved no thank you, I would rather take my advice from a chef who has the credentials to back up his claims. Your overreaction to salt and oil is ridiculous... no other culture in the world gets so offended. We're not cooking Italian pasta, we're cooking pasta. Just how you can cook traditional asian rice and just rice. Italians don't own pasta, don't be arrogant You didn't even create pasta, it was brought to Italy from Asia
Most videos of Gordon Ramsey depict an incorrect impression that’s he’s just mean and overly harsh, but my wife started watching Master Chef and I love he balances encouragement and firm realism on what it’s like in the kitchen.
all people are doing is criticizing gordan ramsay in this video.. i mean since they all have their restaurants and tv shows and millions of dollars they must know what their talking about right?
Meh. Don't need pretensions of being a world class cook to criticize a world class cook. You kinda make it sound like there's no real room for disagreement, like it's either a) you have to be at Ramsay's level to say somethin', and if you are then you don't need to be here or b) you're not at his level so you can't say nothin'. I consider myself competent about making pasta (not master chef level), but I came here expecting a different take and that's what I got. Still gotta disagree with it for some pretty definite reasons, no disrespect to the chef.
Manley Pointer it's cause as a chef you always wanna keep an open mind and try new things, but these so call pasta experts got the nerve to say gordon ramsay is doing it wrong, they need to get their heads out of their ass
Ok, I'm italian and I have to say that this is absolutely NOT the right way to cook the pasta. Holy crap! Olive oil in the water?! Why?! You don't need that! Absolutely! And it's better to add the salt after the water started to boil. I'm sorry, but this is absolutely wrong. Did you ever come to Italy to learn how to properly cook pasta? I can't see this :\
***** sì, ma come la mettiamo col sale nell'acqua fredda? il sale non dovrebe abbassare il punto di ebollizione di alcuni gradi, rischiando di quocere la pasta in un acqua relativamente più fredda?
***** They can be - they have an impressive amount of pride and passion in all they do. This is not always bad, it's what produces some of the world's finest cars. But yes, there is science behind adding salt to water. It absorbs heat faster than fresh water, and so salt water will boil more quickly. It also raises the boiling point a bit, which (theoretically) should cook noodles faster. This saves precious minutes in a busy kitchen.
Greg Williams BTW, I rarely add oil to my water, and that is because I think the oil coats the noodle preventing it from absorbing the flavors of whatever sauce I serve it with. If the boil is rolling and you don't put too much pasta in, the noodles should not stick.
***** Actually, while I have the attention of some lovely Italians - can you share the secret on cooking lasagna noodles? That is one noodle which defies my mastery. They ALWAYS split or stick somehow. I LOVE LOVE LOVE lasagna, but hell if I would call myself a master at the noodles. LOL! (Thanks for any tips!!)
Pasta is about the only cooking thing i perfected myself in. So i got some opinions. Boiling / water temperature: This is the reason pasta sticks to the pot. As long it is over 60-70°C, it's fine. The higher it is, the more you have to stir so it doesn't stick. Doesn't affect how the pasta will turn out. Cooking length: As Ramsay said. Cook until it is still a bit hard in the middle . You can take it out and put it under cold water to taste how hard it is. You can also feel it when you stir. When it's overcooked it will easily fall apart. Salt: Alters the taste a bit. A little bit. And if you wash the pasta, it isn't even noticeable. In my opinion salt goes into the sauce and the salt shaker for individual taste. I never put it into pasta when it's cooking. Oil: No. If your pasta sticks together then you either overcooked it by a lot, or you got some pasta i don't know about. The more i think about how it affects pasta, the less sense it makes. Edit: Disclaimer: Once you put the sauce on. Washing: Washes away the starch thing and cools the pasta. Not really necessary, but i do it because i'm hungry when i cook pasta. Leaving the starch thing will help grab/thicken the sauce, a bit. Cheaper pasta will starch more. Quality/price: It's all the same. I mean the difference is so little it rarely matters. Cheaper will starch more, expensive ones tend to sometimes be thicker. Bonus: Shapes, thicknesses, and roughnesses matter. The curlier it is, the more surface area. Same for rougher surface textures. The more surface area, the more sauce will stick to it. For thicker sauces, get straighter/simpler/smoother pasta (penne lisce, spaghetti, etc). For thinner sauces, get curlier/rougher pasta (fusilli, pipette rigate, etc. Even penne rigate). Or whatever you like, really. I like the curly ones. More on that ua-cam.com/video/v_XMTvAgpEw/v-deo.html Barilla is overrated.
I'm disappointed in how americans are attacking italians. We cook pasta in a different way and oh well EXCUSE US if we are known in all the world for this dish. He may be a frickin' 5 star chef or whatever but THIS ISN'T THE RIGHT WAY TO COOK PAST Usually I don't overreact so much about things like these, but the comments about us and how we are arrogant and how we are wrong and he is right. NOT THIS TIME K? K.
What is the right way, if I may ask? I'm genuinely interested in what all these Italian comments are preaching about... I came here to learn how to cook Pasta, soo... how do you Italians do it?
- Put water - water boils - add salt - add pasta - stir frequently so pasta doesn't stick on the pot - taste a bit now and then and when you think is cooked, it is cooked (there's no correct timing, some ppl likes "al dente" as fuck and some slightly overcooked) easy as fuck
Hey, stupid, HE'S NOT FUCKING AMERICAN. I know your dumbass default is to think that everything that you consider wrong is American, but the United States has NOTHING to do with this video. By the way, I did this, and the pasta turned out damn good, so you're full of shit. Fuck you and the three people standing closest to you.
You ignorant fucks acting like some extra virgin olive oil on the pasta is a bad thing. Holy shit, way to fucking think right in the middle of the fucking box.
People always complain about how frantic the camera is but I really think it’s great. There’s so much energy and pizazz to Gordon Ramsey’s cooking videos. Huge props to the editor and cameraman.
Alot of the comments seem to really bash the concept of how Gordon makes pasta. People tend to forget that in cooking , whatever goes, goes. We also need to remember that Gordon is a CHEF. And a chef breaks the norms of how a food is made and derives from it , to create another culinary masterpiece. Sure there are norms on how to cook stuff with basic principles , but on this clip I don't see much of those basic norms being broken to the point that it'll ruin the dish Let anyone cook the way they want Sure this isn't how Italians cook it but this is how Gordon does it. Everyone has their own tastes.
I'm shocked that a chef like Gordon Ramsey wouldn't know that YOU DO NOT PUT OIL IN THE PASTA WATER!!! 1) NO-ONE does it in Italy 2) It is scientifically proven that it has no effect. Oil and water don't mix, so unless you're deep-frying the pasta, a bit of oil doesn't change the way it is cooking. Here is what you need to do: 1) use A LOT of water (season according to the amount of water, not the amount of pasta because the pasta will absorb salt according to how salty the water is). 2) STIR the pasta at the beginning, and then once in a while during cooking. 3) use good quality pasta that doesn't start to basically melt in the water, which causes it to stick 4) mix the pasta with whatever you're making STRAIGHTAWAY, if possible in the same pot to finish cooking (so you'd take the pasta out two minutes before it's ready. THIS is what we do in Italy, and the results are the reason we never get tired of pasta.
Italian, dietician, nutritionist, chef from catering school, I understand Gordon moves: 1 - oil in pasta water is used in Italian big kitchens with not so many workers and menu "à la carte". In these producing centers they have to precook pasta and chill it under cold water to have it ready to serve in 2 minutes later when somebody orders it. When you throw away the pasta after cooking it in water with oil to rinse it fast under tap water, you will find it less sticky and it's faster than adding oil on the dried pasta and stir because it's one step less that you can do during cooking time when you want/can. I worked in more than one kitchen that made this in Rome and around Rome, and Gordon worked in Italian kitchen, that's probably where he saw this trick, but probably nobody explained him that cooking pasta to eat it directly after cooking doesn't need oil in water and makes a film that avoids sauce and starch exchange. As a food quality and haccp auditor I have also to underline that it's not the correct thing in big kitchens and factories. 2 - as a person that travelled, I noticed that Italians have the habitude to have in kitchens entire kilos of salt because of their salt Roman culture and big amounts of crystals they have geographically speaking. When I find myself in France or England (monthly frequency) I only find little amounts of salt in houses, so you can put 2g of salt on cooked pasta instead of using 20 grams in water (example numbers). The result is not the same but it looks clearly to me the reason why Gordon suggests to do it that way to the family cookers of Western countries. Cheers, Carmelo
@@jeezuschryst fresh pasta can be cooked in 3 minutes, dried pasta of hard wheat needs from 7 to 13 minutes, so when you have to cook 20 portions when they ask you and you don't have a boiler big enough or enough time, you can directly finish the cooking time in the sauce in 2 minutes. I agree that it's not a good way of cooking pasta. Dry pasta is the classic like Barilla, spaghetti, linguine, what you call generally macaroni. Fresh pasta can be with egg or without, and it's famous to be tagliatelle, lasagne, trofie, pici or even ravioli and tortellini. Fresh pasta is never cooked before.
@@leonardobondoli8088 ma non serve a un cazzo mettere l'olio nell'acqua. Minchia ma che cazzo avete nel cervello? L'olio non è solubile nell'acqua. risultato finale è che hai sprecato olio e basta. Cazzo di lesi
Spreca solo un po' di olio...a me non cambia proprio un cazzo onestamente anzi mi verrebbe più paura pensando che se mi schizzase addosso mi ustionerei...
My wife was constantly yelling at me that I was cooking the pasta wrong. I explained to her that I was following Chef Ramsey's instructions; she did not stop. After cooking the pasta exactly as he instructed in this video, she could not stop talking about how good the pasta was. Thank you Chef.
Gordon taking a bath:
Water in. Olive oil, in. Gordon, in.
Just a little salt and pepper!
And lightly season it with salt and pepper
You forgot to season it
mmmh, al dente
Keeps me from sticking together
Does camera man or woman think their in a action movie fight scene
Egg no they just rly needed to piss
They are* not their
Innit😂😂😂
Aini Khalid They're*
@@Ai-nk4qn *they'reierere
“If you’re bad at timing, use a timer.”
Thanks Gordon!
xd
And your mum is hot.
Wait what
@@henrysmith4323 I wasn’t even talking to you.
@@AngelTechno I wasn’t talking to you either? Ur not even apart of this, it’s only me and davmatt
So how long to cook?
That camera work is giving me fucking anxiety.
Yeah I'm like if you need to pee just go😂😂😂😂
It definitely matches Gordon’s energy
Thank you for saying this!! I’m so glad someone did. I was gonna but I guess I just didn’t. ☹️
Ayy, a wild Noxious sighting!
Also, did the crunchy salt garnish at the end not give you way more anxiety?? 😂
Cameraman has ptsd from kitchen nightmares
I appreciate him for not breaking the spaghetti before boiling it
He still put oil in the water so i cant congradulate him
@@dxnielastbury8767 true
I have to break mine or i chike on it
Its because the water is super boiling.
Lol
Gordon Ramsey: *adds olive oil*
Italians: Wait that’s illegal
Marco Deo same! It’s a total waste of olive oil
This actually makes me scream!!! MAMMA MIA!!!!!!!!
No, it's just stupid.
I’m calling the police.
Lol
25% of the comments are “Don’t Touch my Spaghet”
74% are angry Italians commenting about the oil in the water.
1% are confused Non Italians talking about the Italians.
nAdi lol true
Giusto frari
I’m a one percenter 🤣
my maiden name is MARINARA, NO OIL in the water!
Thanks for saving my time.
Gordon: *sneezes*
That stops it from sticking together.
ua-cam.com/video/eD5z5Zkcc0s/v-deo.html
🤢🤮
lmao
He lubricates the pasta*
Ramsay wakes up every morning pissing olive oil.
i wonder if the Watch Dog man plays Watch Dogs
@@smollo264 He wasn't referring to the game, dumbo.
@@Alastasius This one went right over your head lmao
Anatnas imagine being stupid
@@invaderrash Who?
Ok, I'm an italian too, so I'll write another comment on why this isn't right; you can skip my comment if you don't care.
I'm reading a lot of italian that gets angry about the "oil in the water". I need to make a clarification first:
Putting the oil in the boiling water it's not wrong, it's just useless.
Pasta is mostly composed of starch. Starch, normally, doesn't absorbs water at room temperature but, at 50-70° C, amylose and amilopectina (the two polymers in starch) start separating itself, allowing water to enter, becoming a jelly (and that's basically why cooked pasta is soft and woobly).
Basically we can cook pasta with water at 70° C, but we still do it at 100° for two reason:
1) It's easy to know when the water is ready (it start boiling)
2) Boiling water (or 100° C) kills most of bacteria
BUT: Adding oil to water doesn't do nothing to the pasta (less of all preventing pasta from sticking together). Why? 3 reason:
1) Mostly because OIL AND WATER DOESN'T FUCKING MIX TOGETHER. You can see at 0:19 that basically all the oil is on the surface. It's like one of the most elementary thing we learn in our life.
2) Starch doesn't react to oil the same way with water. Oil can't "penetrate" in starch so it will not add any "slipperiness" to pasta
3) Oil start reacting with stuff at a much higher temperature (+150° C)
So, adding oil in water doesn't ruin pasta, but it's just a waste of oil
Different stuff is salt: salt mix easily with water and, when used for cooking pasta, it will be absorbed by the starch, giving it taste.
There is not so much difference if added before or after water start boiling: to increase the boiling point of 1L of water of 1° C, you need to add about 58g of salt, while we use around 5-10g/L when cooking pasta, so it's not that great deal
Different thing is adding salt directly on pasta AFTER draining it. While doing it, it will not go inside the pasta, but it will just stay on the surface, and you will just feel an insipid pasta with salt on it, two different taste.
All this it's just chemistry, and chemistry have no nationality
P.S. If your pasta sticks together while cooking it, you just need MORE WATER. That's it
rofl
+Slashing Games what you mean? I explained why it's useless it's not enough?
And I also said to never use salt after cooking
I never get pasta sticking together.
love your comment...
91Mystikal 👏👏👏
“tablespoon of olive oil..” *pours half a bottle*
two shots of vodka
Kim Halsey aaaah I see what you did there
Just a touch
Lmfaooo
LOL
Gordon, I’m from an Italian Family and my grandmother was an amazing cook. She taught to season the water with salt, but that oil on the pasta would cause the sauce to slide from the noodles. We would drain the pasta and toss in a slight bit of sauce to prevent sticking, but so the noodles would not soak up the sauce and over cook as it sits, and people can add the amount of sauce they prefer. Or you can toss in all the sauce right away depending on the type of sauce, how much sauce you made, are you planning to reserve sauce for another meal.
ohh never thought of it like that yea when i put sauce using this recipe, it feels separated maybe thats why
Did you forget that Italian stole pasta ( noodles ) from China . Just saying…
@@bennygood3524yes the ancient Chinese macaroni
Remember Thai master ate his pad Thai and said that is not pad Thai 😂
@@bennygood3524who cares?
It looks like he's getting exercise but suddenly he decides to cook.
Wait wut
*Italians have left the chat*
Picture the italia squisita channel reacting to this. They react to a lot of pasta videos.
@@HyperSonicXtreme OMG... really??? we react to a lot of shit recipes??? Yes it's true. :D :D :D :D :D :D
@@s1lv3rr ok? lol
Yes Ramsay is a killer of italian food culture . Disgusting
I love all the dramatic and artsy camera angles zooming in and out, and panning left to right while he's doing the least complex thing known to man.
*****
... nice
reilem Cooking school available,learn how to cook meals in just 6 weeks and we are accepting new applicants now; mail me today on; aslaug.gjertrud223@gmail.com
reilem lovely
reilem It's a show biz, you see...
reilem 😂😂😂
It’s a tradition for me to watch this while I cook spaghetti 😂
If you follow this cooking spaghetti your gonna have some crunchy pasta 😂
@leeg8304 If u don't understand what I said, I have nothing to say to u brother.
@leeg8304 Not at all buddy, I don't cook spaghetti for 4min (angel) time, unless I wanted crunchy ass pasta, it sounds like your tradition.
@leeg8304 lmao pigeon 🧠 have a good night.
@@unclejohnson2090wrong if you cook any other way it isn’t true “Italian” pasta, Al denete always proper way to cook pasta
I'm just a hungry broke student and I have no idea what I'm doing
Morgiemoo 222 SAMEEEE
Get instant noodle 3 or 4 packs for a pound. Will help you get through uni..
@@samtaylor7279 the backlash and regret of which you'll feel for the rest of your life lol
Same lool
Unless you plan on being a doctor, engineer, or a lawyer. Ur wasting ur time and money ¯\_(ツ)_/¯
I think I can die without any regrets now, I've seen a bloody war about pasta.
same here lol
welcome to italy
We are Italian. We had to.
Here in Italy we don't care if politicians are stupid, or economy is getting worse or something even more terrible. But you can't touch the cuisine. We would murder "your" ass for a correctly cooked pasta dish.
You should come in Italy..food wars are very common, beacause food is sacre for us, is a cult, like a religion, and the perfectness is a must always, even if you don't have time to do a normal launch
Ramsay: *puts olive oil on the water*
*The Mafia Wants To Know Your Location*
Mafia doesn't care about it. But 60 milion people wants to know his location
Hahahahaha mafia 🤣
Were still tryna find him cheif
*Davie504 Want to know your location*
We_Need _Moneh day I got
Gordon: *Pours a cup of water.*
Also gordon: needs more olive oil.
It looks like he literally hopped out of bed and starting filming
michael88h
don’t be rude.
@@fiddlesticks6146 random girl huh
LindaLou From Wyoming
Whoa, radical much?
You know he owns restaurants right?
It's like he's trying to make breakfast
hate to break it to u but if u rly believe what u say, u dont know how to follow a recipe
Is he always on speed or somthing? lol
Fond of the icing sugar
man needs to poop
Coke
Alex Surh lol I was just putting water in the pot and turned around and he was done 😂😂😂🤨🤨🤨
It's the olive oil
This is " How To Cook The Perfect Olive Oil with Pasta"...
Lmao
If you’re bad at timing… set a timer
Would you like some pasta with your olive oil sir?
Offended italian
“Beautiful”
I have been working on creating the most delicious spaghetti I can for 4 years now and this video is what got me in the kitchen
I can't imagine what kind of spaghetti you came up with
@@templetone4831 Probably just as bad as Gordon's.
The olive oil is not good advice. You will ruin the entire dish adding that to noodles.
Gordan adds olive oil to water
every Italian grandma wakes up
" -_- there is a disturbance in the force, and I don't like it"
lol
Lmfaoooo
Love S. So you guys just usr water?
Love S. Sono rimasta sconvolta quando ha messo l’olio dentro l’acqua che stava bollendo
Yes. Usually you add olive oil only to cook pasta fresca, such as lasagna, tagliatelle etc
Man, Italians going ham down here.
Right? I can't even read half of these comments, but... I can feel the anger...
right. well, I can tell you, some of them are right and some are just useless fussy. I mean, olive oil in boiling water is just nonsense and I agree with my italian fella, but I don't understand why making a fuss on fine salt instead of coarse salt. come on.
Levi Hackerman hahahahahaa yeah you're right! I think they're pissed off
+JACK DOLAH WE'RE PISSED OFF
Don't you mean going PANCETTA?
Sometimes I learn more reading the comments.
When the camera operator discovered they can zoom in and out with the lens:
Gordon Ramsay: Puts olive oil in water
Davie504: Gordon Ramsay what are you doing, smh -_-
I just came here because of Dave
Ayeeeeeeee
Picture the italia squisita channel reacting to this. They react to a lot of pasta videos.
Hahaha i had whatched that video, before this
it's torture
Does he need to piss or something??
Lity In The City 😂😂
Hahahaha omg best comment here
ikr😂😂😂looll
That boy high
This comment made me laugh so hard, that I cried. Sure looks like it, doesn't it with all the bouncing around and dancing in front of a hot stove.
Almost at 300,000 subscribers on UA-cam. Please comment here or there with the kind of videos you want to see this year - we read them all. And if you're not subscribed, do it now! Check out our most recent video here, thanks for your support.
I want to see vídeos of you yelling at people calling then dumb idiots!
just kidding :P
How about making the perfect chocolate cake for Valentines Day?
Absolutely loved the ultimate cookery course videos. I would like official ones and the home cooking series would be great.
Heck, put them on DVD so I can order them in the states.
New dishes chef Ramsay. Something from Chile.
How about your take on traditional spaghetti & meatballs?
“Tablespoon of olive oil”
*pours the whole bottle in*
Just saying:
-Pasta (spaghetti)
-Boiling water (water and salt)
-8 to 9 minutes (al dente)
-Drain the water
-Mix with the sauce
You don’t need to be a rocket science.
Thank you i didnt hear him say "8 to 9 minutes"
@@armandojh They're talking about Spaghetti, not angel hair.
Angel hair is only cooked for 4-5 minutes. Cook it for 8 and your going to have mushy noodles that taste like the water you cooked them in.
I know they were talking about sphagetti...
I report you noob
@@armandojh I was responding based on your comment "I didn't hear him say..."
Gordon didn't say that because Gordon is not cooking Spaghetti
Alessandra Mencabo *you don't need to be a rocket science*
He really loves his damn olive oil. Next he'll put olive oil in mac & cheese.
Ikr
+Explicit Tech who doesn't
Well it does make a difference but it may not be the healthiest thing to do.
I've done that lol. Really isn't bad
+Sinister Steel Nope, not in everything. Some dishes require butter or lard, some other a more neutral tasting oil, and I wwould not use olive oil to cook Asian foods!
For my fellow students, to avoid waisting oil every time you can just stear every 3 min
And to make it quicker add the salt after the water boils :)
You are a man of culture, sir
Exactly
Your English tho
salt after or before won't have any impact on water boiling time
Few understand this.
Gordon Ramsay is the reason I love spaghetti now.
As a young girl I hated spaghetti even though I hadn't tried it.
My dad one day made perfect spaghetti with tomato sauce and meat.
I took a bite.
It tasted like heaven.
I instantly began to eat at it.
This is why you try new things!
You never know that some things can taste so wonderful!
An Italian NEVER put olive oil in the water
Where is Ramsay in the story?
@@DimaOgay Ramsay is her father
How can you hate something that you haven't tried?
Or is that just me...
1. Where was Gordon? My dad watched this exact video so he learned how to do it properly.
2. How did I hate it even though I hadn't tried it? Bah. I was an idiot back then. I was 9.
If you cook pasta in front of a ragazza italiana she non te la give manco dead
AHAHHAHAH
AHAUAAHUAHAH dopo aver letto il tuo commento sono svenuto
hai copiato il commento di cristina patassini
Riccardo Huynh sei il mio nuovo idolo
Mi hai fatto morire😂
As you add oil to prevent pasta from sticking you also prevent pasta from grab whatever sauce: oil makes pasta slippery and sauce goes away. If you know how to cook pasta, (pour it in boiling water and stir sometimes) you don't need oil in water.
Also in most countries you can find poor quality pasta and that's why adding oil to water helps not to have it sticked, but this is just a remedy to handle up with what you can find.
his restaurants have a total of 16 michellin stars and holds seven im just doing what he says
@@pandacherry8288 yeah another 5 star chef said not to add oil because it makes the sauce watery and wont properly adhere to the spagetti
@@pandacherry8288 Don't make Gordon as your Chef God, he isn't always right.
Mario Rossi
but does it work if dont want sauce? i hate sauce in pasta and pizza.
@@HackerActivist It all depends on what you use the pasta for. If your sauce is oil based, then there is nothing wrong with adding olive oil to the pasta after cooking I mean most people would prefer to have a fat (olive oil) in their pasta than plain boiled pasta. Typically if you are doing tomato or cream sauce, you will add the pasta directly to the sauce and finish cooking the pasta in the sauce. The video demonstrates how to cook pasta, not make spaghetti and meatballs or penne alla vodka.
This is why I like Gordon Ramsay’s videos. Short, simple, and no long unnecessary intros
But he adds unnecessary olive oil in the water, and salt at after cooking 🙃
And wrong 😂 this is not how you make pasta
@@maxwellnails stop gatekeeping pasta. its the most simple dish theres really no wrong way to do it, youre just annoying!
@@Sander12348 youre sooo cool bro, im sure your pasta is mind blowing!
@@tomgreenfan thank you man
My dad left my mom because she was pregnant with me... I recently moved to another country to chase my music career. And I get so far by watching Gordons tips on cooking. It's like the dad I never had
Best of luck, my friend!!!
I also learning to live alone and cooking is a whole another department one does not know but with practice- you can do this!!!
If you want really cozy home-cooking videos from another fatherly figure, you might enjoy “J. Kenji Lopez”
There’s also Pasta Grammar, one of my favorite channels about attempting Italian cuisine while living in America
There are also so many videos on methods to boil rice. Yet I haven't seen any Asian saying it is wrong just because the method isn't used in their countries. Why are these Italians troubled by just one chef cooking pasta? He isn't forcing you to eat it.
NutnRoll Italians know and like good food. That's why.
So do other people.
NutnRoll
no, not like Italians. Mexicans come close, so do Filipinos. But basically, no, not like the Italians.
don't be so arrogant, learn other countries' cuisine and you'll find out there are lots of nations that are better than Italy. Other people in my country hate American and European food, but I like them, it's all about preference, just don't use your preference to lift something higher than one thing, it offends others. Japanese food are so healthy, almost everything in their meals consists of vegetables, traditional Japanese food is rarely fried. How would you feel now if a Japanese said Italian food is just fast food? -..- (I'm not Japanese)
NutnRoll
I would think they are silly? I'm sorry, Italian food is better. Some countries come close. Lebanon. India. Turkey. But really, Italian is the best, above all.
Italian people: Don't put oil in pasta. It's an abomination.
Gordon Ramsay: Olive oil in.
Me: Ok I'm gonna put some olive oil.
No you can't
It's a crime
Don't put some oil
...
You'll get ARRESTED by ITALIAN POLICE.
Allora...
titolo:perfect pasta
Italiani: ALLORA,PERFECT PASTA NON LO È CHE CA%#O CI METTI L’ OLIO INSIEME ALL’ ACQUA????
exactly my reaction. I was shocked to see Gordon fucking Ramsay, a top of the line chef, put OIL in WATER when boiling PASTA. That is true blasphemy.
E non sala l'acqua ma sala direttamente la pasta dopo averla cotta
Mia nonna vuole già andare prenderlo a mattarellate nei denti
NANI!!! i dont understand XD
FOR THE ITALIAN VERSION:🇮🇹
Gordon : mette l'olio nell'acqua ma non mette il sale...
Italiani : COSA STRACAVOLO È APPENA SUCCESSO!?!?!?!?!?!!
Gordon: sala la pasta dopo averla scolata e ci mette solo un po' di pepe per condirla.......
Italiani: OH MIO DIO, DOVE SI TROVA IL RAGÙ DI NONNA, NO VABBÈ MI BUTTO DAL TERZO PIANO, ADDIO!!!!!
FOR THE AMERICAN VERSION:🇺🇲
Gordon: puts oil in water but does not put salt ...
Italians: WHAT the heck JUST HAPPENED!?!?!?!?!? !!
Gordon: salt the pasta after draining it and it only takes a little pepper to season it .......
Italians: OH MY GOD, WHERE A GRANDMOTHER'S SAUCE IS FOUND, NO WELL I WILL BE THROUGH THE THIRD FLOOR, GOODBYE !!!!!
Ps. I don't know if I did something wrong
0:12
No, you do not need olive oil.
If there’s enough water (common decent rule: approx. 1litre of water per 100g of pasta. There can be less water, but the pasta needs room to move in pot), some stirs every few minutes will be enough. Good quality pasta does not stick together this way.
1:05
No, you do not add salt after you drained the pasta!
The salt has already been absorbed by the pasta while it was in the water. If the pasta is not salty enough, then you previously did a mistake by not putting enough salt in the boiling water.
If you’ve ever swum in the sea you probably accidentally tasted that water. More or less you have to aim at that saltiness for your boiling water.
Always taste the water before cooking the pasta. You might mistake a bit at the beginning, but then you’ll adjust accordingly and find the right quantities (it helps using a spoon, for example, to measure how much salt you are putting in the pot).
A moment of silence for our fallen Italian brothers and sisters.
How to make tasty peanut butter cookies
grazie amico,
Filippo Costa 😭😢😢mi viene da piangere
Since so many people seem to get butthurt at the Italians trying to explain why Ramsay is using a - let's call it - unconventional method to cook pasta, let me just ask you this: would you correct a Japanese on how to make miso soup? Or a Frenchman on how to make croissants? Or an Englishman on how to make Shepher's Pie? Or a Russian on how to make Pelmeni? These are people from countries where those foods come from and that have been cooking them (or have seen others cooking them) since they were kids. Whether you like it or not, the cuisine of any country is somewhat "codified". And the reason why they are codified is because since these dishes exist from centuries, they have evolved (and are still evolving), perfectioning them. There is a reason for everything that is done in any of the world's cuisines. So you can't blame people of those nationalities expressing perplexity when they see something like this.
Ramsay may have however many Michelin's stars as you want, but no one is immune to mistakes. I personally see that while Ramsay is a hugely talented chef from whose videos I learned a ton, whenever I see him preparing Italian dishes I am somewhat disappointed. My guess is that he never received a formal education in Italian cooking, as I see him making the same "mistakes" as I saw other people doing when spending 4 years in the UK.
I'm not a master of cooking, but there are some basic reasons why, for instance, the method he uses here is fundamentally wrong:
- oil in pasta: the oil sticks to the pasta and prevents the sauce from sticking to it and you will take from the dish a bunch of unseasoned pasta. The only time this MAY be acceptable is when you do dishes such as oil, garlic and chilli, where there is no real "sauce".
- salt and pepper after draining: there is a reason if salt is added during the boil. It's because this allows the pasta to be well-seasoned evenly throughout its entirety, as salty water penetrates in the pasta. If you add it after, salt will not dissolve evenly throughout the pasta and you will have salty and non - salty bits. Regarding the pepper, I see no reason to add it now. Just add it in your sauce.
+Врач ред It depends, though. I'm chinese but I wouldn't say I make the best dumplings or la mian or claypot rice. I'm also australian but I'd fuck up fish and chips. Just because someone is of a certain race or nationality specialising in such foods, it doesn't mean they're necessarily experts at it. You wouldn't correct a Japanese chef on how to make japanese food, but you may correct a Japanese person on it if they're not doing it right. Granted, Ramsay isn't cooking this right but the reason why people are getting annoyed is because a number of the Italians commenting are overly agitated or rude and not simply 'trying to explain'. But yeah, I agree with you on the things he's doing wrong. I cook pasta all the time, I only stir it once and it never sticks!! Wew
Grace
That's for sure correct, many Italians surely are terrible cooks. The reason why so many of us are getting upset on here is because even after tons of Italians explaining the method used in Italy and the reason behind every critique we do, foreigners still feel the need to tell us that we're wrong. And on something as simple and easy as boiling pasta. Lamian, by comparison, is much harder to prepare and get right. You need to be a rather decent cook to prepare a good one.
The secret behind not letting pasta stick together is actually a very simple one: boil it in enough water. I boil 200g of pasta in ~2-2.5 liters of water and I don't even need to stir it once!
+Врач ред Yep, the french used that exact same logic when california started making wine. Guess who has the best blind taste test results now. The Scots, also fine undefeatable makers of whiskys in terms of taste right? Nope, they were beaten out by the japanese recently in terms of the worlds top ranked whiskys. Your argument even fails at a basic level. Just because someone has been making something for a long time in the same way, doesn t mean they are the best at it or that their methods can't be improved upon. Guess only chinese and Japanese are good at martial arts too now lolllllll?
Bad doggie
In another comment I explained why I say the methods he uses are not appropriate for proper pasta cooking. For instance, cooking pasta with oil in the water makes it very slimy, and the sauce will not stick to the pasta, and you will end up with unseasoned pasta and a puddle of sauce at the bottom of your dish (it's something you can try by yourself at home, I'm not making this up).
That is just one, I cbb to rewrite them all, they're somewhere in another thread.
Wrong so very wrong. Sauce will NOT puddle if the amount of oil is not disproportionnate AND if the sauce is and pasta are allowed to mix in the pan or pot for a few minutes under low heat before serving. You should know yourself being an @italian food expert@ that sauce isn t laddled onto pasta in italian cuisine, it is mixed with the pasata in the pan (or pot) before so the sauce adheres and mixes with the pasta well. You can t even outargue an amateur in a youtube section and again critiquing a world renowned chef without him being able to reply back. Easy to sound @knowledgeable@ without somone to argue back lollll.
"How to Cook a perfect pasta" ovvero: "Come disonorare la cucina italiana"
HAHAHAHA
Ha messo solo olio nell’acqua, sarà sbagliato ma non è la fine del mondo... vai a vedere un altro video che conta piu o meno 8 milioni di visite è uno dei primi quando cerchi “how americans cook pasta” lo guardi, leggi i commenti e poi mi dici.... A me è venuta la pelle d’oca.... ti dico solo questo
ma non è un video di cucina, ci sta solo mostrando come crea i suoi parrucchini 1:16 😂
@@markusdonei7286 compa ma ha messo il sale a secco sulla pasta tipo a bistecca.. cioè che cazzo è sta cosa
My friend, who is am amazing cook, never cared about the spaghetti pasta being broken. It's the only thing food related I've ever gotten mad at him for, and he watches just about every show Gordon Ramsey has on TV. Thank you for posting this, as it shows that my friend's hero chef, knows better than to break Spaghetti pasta in half
I'm Italian and we DON'T PUT OIL IN THE WATER!!
Well.... You're wrong.
the apocalypse no you’re fucking wrong oil in pasta is stupid, it doesn’t melt with water so you just waste good italian extra virgin olive oil
@@the-apocalypse5555 are you stupid or something?
L' OLIO VA MESSO A CRUDO
*cough*
i mean
you put oil on the pasta aFTER THE PASTA IS COOKED
@@kenny6524 IDK what the fuck you're saying but I can clearly tell that it's racist.
@@Solid_Snake99 ofcourse it doesn't melt with water.. the oil will stick to the pasta not the water.. and when it sticks to the pasta it will prevent it from sticking together.. makes any sense?
if you like your pasta being sticky...then don't put oil in it...it is optional.
you cook the way you like it, food is art, it doesn't need to be authentic/always be the same...nor the video said it is authentic recipe from Italy...no human has the same taste preferences...
hell i'm chinese, i can stir fried that spagetti, add chili paste in it, or even add olyster sauce in it..it is up to me.
Maybe in india, there is curry spagetti. i think it might taste good as well.
Authentic food is good, but it doesn't mean the best, it doesn't mean it can't be improve, and it doesn't mean it suit everyone from everywhere. People are different from each another.
I was like lol when ppl can literally get triggered by just a recipe.
See Jin Yee
ok, but then do not get mad at me if I eat spring rolls with mayo. Or If I fill them with yogurt and then I take a chopstick and I pierce it.
I pierce my spring roll with chopsticks / fork as well. It's one thing to honor and learn the tradition, it's another thing to eat 'efficiently' 😂
well doesn't spaghetti originate from noodles anyway? so I feel like you are going full circle cooking pasta in Chinese cuisine
To tell if the pasta is done, if you throw a nice handful or so against the wall, and it sticks, then the pasta is done
A handful? That's a lot :P But I would think the way it feels to eat it is more important than how it sticks to the wall or not :P
***** that actually made me "lol"
I roast the spaghetti with bolts of lightning from my arse.
***** reminded me of how to basic hahahaha
Thats how I find out if my underpants are dirty.
If someone did something so stupid in one of Ramsay's kitchens he would scream at them and call them a donkey. But he has the nerve to call this "perfect pasta".
@@logansalright1833 I cook better pasta he does, I know that much.
@@JohnSmith-oe5kx (if that is your real name -.-) If you really wanna prove your milkshake is better than Gords, why not upload your own guide on how to make the perfect pasta? Lets see how is done? Talking to talk but not walking the walk. Go make some more jelly.
@@JohnSmith-oe5kx don’t listen to those stupid fanboys
@@JohnSmith-oe5kx Bro you're a nobody he cooks for 40 years you're off your rocker if you believe that
@Poggers guy is your name John Smith? i didn't think so. stop inserting yourself into other people's PASTArguments.
I'm so glad to see a softer side of Gordon Ramsay... He's actually a good teacher. More like this please. A shouting teacher detours people who desire to learn. When he's like this I actually want to listen.
I gotta admit, I have high respect for Gordon as well. I mean, a lot of the shows played him off as this really strict, really mean type, but with the youtube videos and him personally showing us his techniques and everything, it's very clear that he genuinely has a passion for cooking. It's not the money, nor the fame, it's just something he really loves to do, and honestly, there's no greater way to respect fans than to be yourself and do what you enjoy, no gimmicks, straight up.
"More like this please"
350 videos not enough for you? lol
Walrus1911 I just discovered him on you tube.
I like his personality, it's really RAW!
.mm
Of those 2068216 views, 2M where Italians came here to check if he cooked it right :D
... me included
They're easy to spot, they're the ones being assholes.
+Young Frankenstein Yeah maybe, but they're right
Marco Longo ... in their opinion.
Young Frankenstein ... but they invented it
Marco Longo Right, Karl Benz invented the first car. Would you agree that the world has learned a few things since then and discovered that there's (gasp!) more than one way to make one?
oiling the pasta prevents sauce from sticking to it.
What?
He means that a good pasta-sauce (we call it "sugo") contains a certain quantity of olive oil yet so you don't need to add more olive oil in water and before seasoning.
A good cooked sauce never sticks on pasta!
No he means that when the pasta is done and you throw it in the sauce (Bolognese) The sauce won't stick to the pasta.
You can stop this by grating a little Parmesan over top of the pasta before adding the sauce.
L olio lo si aggiunge solo per cuocere certi tipi di pasta...esempio lasagne fatte in casa per non farle appiccicare insieme. Bombardato
Gordon I appreciate you doing beginners stuff like this because I always want to know if I missed something or if there’s a better way to do it but the last time I saw that much oil in water it was down to BP
This was bad advice on his part. A common American misconception masquerading as a pearl of old-world Italian wisdom. But the thing is, an Italian would never put olive oil in his spaghetti noodles. It is hydrophobic, which means your sauce is mostly now a decoration for the bottom of your plate. Plus, i mean, greasy noodles? Barf.
But this is the wrong way to cook pasta
Not even Italian but got surprised when he add oil
Yeah it's stupid don t do it, just use a wooden spoon and mix the water every 2 minutes, in this way it will never stick.
@@Alesxandros And you can add a bit of olive oil later, after you removed the water
And the salt garnish on top lolol
@@Orangibus No, you never do that in Italy
@@gamingnu1637 that's why I cook outside of Italy
Who came here after watching Davie504's spaghetti cooking vid?
Freddie Fabregas me
i came to check if people were hating here because of it looks like gordon got lucky lol
o shit im not the only one?
Meh...
Me
I see a lot of people complaining about how he's cooking the pasta.4 points
1Guy Savoy was his mentor Marco white helped train him.
2 obviously his background is in French cuisine.
3 cooking videos on the internet on television are usually made for people that have no clue on how to cook therefore variations are made for a novice to haven a successful outcome when trying at home.
4 he has 3 f****** Michelin stars
5 this is what works best for him never said this was the 100 percent method for cooking pasta. Because I'm sure he would use fresh pasta and not pre made
+Kenneth Brown His restaurants have actually totaled 16 Michelin stars, but currently he holds 9 I believe.
Love it!! Quick and informative, right to the point. Gave just enough information to make me not have any questions on it, but just want to comment on how GREAT this particular video is. I just subbed to this channel, Chef. Love your TV shows by the way. I am a long time fan of HK. Peace. :)
What does he throw in at 0:11 (when he says “nicely seasoned”) ??
@@MK-hw2ir its salt :)
@@q7nxis79 thanks bro😂👍🏽
"informative", but he literally tells you to waste your olive oil by tossing it into the boiling water
@@cedricrust9953 you have to add in olive oil so it doesn’t stick together? Not as much as he did ofcourse but you have to add a spoon or 2 of olive oil
He's like a food magician! I love to watch him do anything, from Top Gear test track to cooking pasta. He's got that energy, that curious zest for whatever he does. We should all want to do whatever we do with that kind of pride and energy.
If you cucini pasta like this to a ragazza in italy non te la gives manco dead
Cristina Patassini ahaahhahahhahahha hai vinto tutto!!!!! 😂😂😂😂😂
Cristina Patassini 😂😂😂
AHHAHAHAHAHAHHA
Cristina Patassini MUORO HAHAHA
ahahah grande
If your pasta is "melting" in the pan, you're doing something very wrong.
LMAO- 💀🤚
“America wants to invade that plate thinking there’s oil in Italy”
Underrated comment
davie504 said that
@@alkdjfhgks1919 UPDATE: US troops accidentally storm olive oil factory in Bulgaria….Must be working their way to Italy 😂 (True story Google it CNN
Updated 8:20 AM EDT, Thu June 03, 202)
5 months later invest in AMC 😂
To the people who are complaining; If Ramsay says it. You do it. Don't question him.
+Kass Ignacio He'll Turn You Into An Idiot Sandwich, Lol
cretina.
+Enrico Pascatti sta scherzando, non mi sembra il caso di dare del cretina a nessuno, anche perché la figura del cretino la stai facendo fare a noi così...
Gordon : "Bring some olive oil"
Davie504 : "What are you doing?"
SLAP
Stronzo!
This video felt like Gordon Ramsay was speedrunning.
He does want to get stuff overwith. He is always busy.
Thanks Gordon my spaghetti will be better than ever
It's not italian arrogance. That's an incorrect way to cook pasta. Every grandmum can say the same, no oil, and salt before. We just cook pasta everyday. Gordon, please, back to the porridge! ;)
Perhaps the Italians do it wrongly then :)
Nope. Call it whatever u want then, but not pasta, cos this sh. isn't.
+Stefano Fratini don't call food shit.you're not respecting it well enough to have it my dear Friend.
You are absolutely right. No oil. It does not allow the sauce to adhere properly. Italian grannies everywhere want to whap his knuckles for this I am sure.
I think that italians know the right way to cook pasta more than Gordon ramsay
... MA CHI E' CHE METTE L'OLIO NELL'ACQUA DELLA PASTA, POI LA SCOLA E METTE UN BOTTO DI SALE PEPE E ALTRO OLIO?
Davis Schina ma appunto, ma che stronzata pazzesca è? L'olio nella pasta non ha nessunissimo senso....
E questo si vanta di essere un cuoco!!!
sono uno straniero
e quindi?
non esiste italiano o straniero.. esiste solo essere capaci o meno di fare la pasta... l'olio in cottura no! non serve a un cazzo!
Stefano 2000 spero tu volessi dire "solo uno straniero"
si si scusa avevo il correttore automatico
No oil in water, it sticks on pasta's surface and keeps away the sauce that can't be absorbed, here in Italy we use only salt, stirring it prevents from clumping
My grandma wanted pasta and no one else was home so I had to learn how to make pasta. Thank you
L'olio nell'acqua lo considero una dichiarazione di guerra
XxMETALREVOLUTIONxX concordissimo
XxMETALREVOLUTIONxX ma veramente non si puo
Beepa d’bappa d’boopi
Ma veramente, come si fa raga
d'accordissimo, Italia Numero 1 In cucina NON HA RIVALI
Never ever add olive oil to the water....the sauce won't stick to the pasta...my Nona would be rolling over in her grave if I ever did this!!
No. I never add oil and the pasta NEVER sticks to itself. Just stir it once in a while. The only way it will stick is if you put a big clump of pasta together and don't move it.
Bayarik Al Hashimi
You're welcome!
nona....nona...NONNA SI DICE NONNA PORCA PUTTANA.
+The Sassy Girl calma eh
ma fatti una vita...e poi dice grand mother /granma
Oil in the water? Salt after? Gordon don't come in Italy or you will be arrested!!!
+gobbi dimerda
L'olio nella pasta lo metto pure io che non son un genio in cucina, altro che arrested, ci sta bene per non farla attaccare
brucendolf
vedi genio che se giri la pasta non si attacca.
Krain N
learn from people who know what they are talking about! and in this case italians
Io metto un goccio d'olio comunque e sticazzi :D mica ne metto un litro.
aleloved no thank you, I would rather take my advice from a chef who has the credentials to back up his claims. Your overreaction to salt and oil is ridiculous... no other culture in the world gets so offended. We're not cooking Italian pasta, we're cooking pasta. Just how you can cook traditional asian rice and just rice.
Italians don't own pasta, don't be arrogant
You didn't even create pasta, it was brought to Italy from Asia
Most videos of Gordon Ramsey depict an incorrect impression that’s he’s just mean and overly harsh, but my wife started watching Master Chef and I love he balances encouragement and firm realism on what it’s like in the kitchen.
SOMBODY TOUCH MA SPAGHET !
Ra Mer is it bad that I only clicked on this video to see if anyone actually commented this?? 😂
Jinx_The_Wolf_ no
Grandeee
DA Meme Lord 4CHEEKI BREEKI perchè?
Ra Mer fuck you
Gordon Ramsay:*add olive oil in water*
Italian:WAIT, THAT'S ILLEGAL
STOP F**KING COPYING COMMENTS !!!!
so many experts here.. wonder why their watching a video for making pasta when their already super master chefs at it..
…because no matter how good you are at something it's always interesting and sometimes educational to see how someone else is doing it?
all people are doing is criticizing gordan ramsay in this video.. i mean since they all have their restaurants and tv shows and millions of dollars they must know what their talking about right?
Exactly! lol.
Meh. Don't need pretensions of being a world class cook to criticize a world class cook. You kinda make it sound like there's no real room for disagreement, like it's either a) you have to be at Ramsay's level to say somethin', and if you are then you don't need to be here or b) you're not at his level so you can't say nothin'.
I consider myself competent about making pasta (not master chef level), but I came here expecting a different take and that's what I got. Still gotta disagree with it for some pretty definite reasons, no disrespect to the chef.
Manley Pointer it's cause as a chef you always wanna keep an open mind and try new things, but these so call pasta experts got the nerve to say gordon ramsay is doing it wrong, they need to get their heads out of their ass
He moves around a lot like he's warming up for a jog lol. Athletic
The greatest guide I could ever expect from a 1:30 long video. Thanks!
And that's how you make a perfect risotto
shit, wrong video.
Right
+Finley Field mrs child
georgemanize Welcome to the grown-ups table
You have exactly two minutes and you should be grateful
+RZBionicle cause I'm in the fucking weeds with all those shows to pitch.
I keep my ovens pre-heated and my pilots green lit.
I'm a seasoned skillet; you're a PAM-sprayed pan! I got Michelin stars; you're like the Michelin Man!
Ok, I'm italian and I have to say that this is absolutely NOT the right way to cook the pasta. Holy crap! Olive oil in the water?! Why?! You don't need that! Absolutely! And it's better to add the salt after the water started to boil.
I'm sorry, but this is absolutely wrong. Did you ever come to Italy to learn how to properly cook pasta?
I can't see this :\
*****
sì, ma come la mettiamo col sale nell'acqua fredda? il sale non dovrebe abbassare il punto di ebollizione di alcuni gradi, rischiando di quocere la pasta in un acqua relativamente più fredda?
Damn Italians you are soo narrow minded in your believes. Learn to evolve.
*****
They can be - they have an impressive amount of pride and passion in all they do. This is not always bad, it's what produces some of the world's finest cars.
But yes, there is science behind adding salt to water. It absorbs heat faster than fresh water, and so salt water will boil more quickly. It also raises the boiling point a bit, which (theoretically) should cook noodles faster. This saves precious minutes in a busy kitchen.
Greg Williams
BTW, I rarely add oil to my water, and that is because I think the oil coats the noodle preventing it from absorbing the flavors of whatever sauce I serve it with. If the boil is rolling and you don't put too much pasta in, the noodles should not stick.
*****
Actually, while I have the attention of some lovely Italians - can you share the secret on cooking lasagna noodles? That is one noodle which defies my mastery. They ALWAYS split or stick somehow. I LOVE LOVE LOVE lasagna, but hell if I would call myself a master at the noodles. LOL! (Thanks for any tips!!)
Pasta is about the only cooking thing i perfected myself in. So i got some opinions.
Boiling / water temperature:
This is the reason pasta sticks to the pot. As long it is over 60-70°C, it's fine. The higher it is, the more you have to stir so it doesn't stick. Doesn't affect how the pasta will turn out.
Cooking length:
As Ramsay said. Cook until it is still a bit hard in the middle . You can take it out and put it under cold water to taste how hard it is. You can also feel it when you stir. When it's overcooked it will easily fall apart.
Salt:
Alters the taste a bit. A little bit. And if you wash the pasta, it isn't even noticeable. In my opinion salt goes into the sauce and the salt shaker for individual taste. I never put it into pasta when it's cooking.
Oil:
No. If your pasta sticks together then you either overcooked it by a lot, or you got some pasta i don't know about. The more i think about how it affects pasta, the less sense it makes.
Edit: Disclaimer: Once you put the sauce on.
Washing:
Washes away the starch thing and cools the pasta. Not really necessary, but i do it because i'm hungry when i cook pasta. Leaving the starch thing will help grab/thicken the sauce, a bit. Cheaper pasta will starch more.
Quality/price:
It's all the same. I mean the difference is so little it rarely matters. Cheaper will starch more, expensive ones tend to sometimes be thicker.
Bonus: Shapes, thicknesses, and roughnesses matter. The curlier it is, the more surface area. Same for rougher surface textures. The more surface area, the more sauce will stick to it. For thicker sauces, get straighter/simpler/smoother pasta (penne lisce, spaghetti, etc). For thinner sauces, get curlier/rougher pasta (fusilli, pipette rigate, etc. Even penne rigate). Or whatever you like, really. I like the curly ones. More on that ua-cam.com/video/v_XMTvAgpEw/v-deo.html
Barilla is overrated.
My Italian girlfriend is screaming at me in pain, as we watched this Video.
Карстен Сталь HE WASTED GOOD ITALIAN OIL 😢🥺🥺🥺🇮🇹🇮🇹🇮🇹😡😡
Then stop pounding on her while you're watching..
I'm disappointed in how americans are attacking italians. We cook pasta in a different way and oh well EXCUSE US if we are known in all the world for this dish.
He may be a frickin' 5 star chef or whatever but THIS ISN'T THE RIGHT WAY TO COOK PAST
Usually I don't overreact so much about things like these, but the comments about us and how we are arrogant and how we are wrong and he is right. NOT THIS TIME K? K.
They are just jealous.. non sanno nemmeno cosa voglia dire mangiare bene :3
What is the right way, if I may ask? I'm genuinely interested in what all these Italian comments are preaching about... I came here to learn how to cook Pasta, soo... how do you Italians do it?
- Put water
- water boils
- add salt
- add pasta
- stir frequently so pasta doesn't stick on the pot
- taste a bit now and then and when you think is cooked, it is cooked (there's no correct timing, some ppl likes "al dente" as fuck and some slightly overcooked)
easy as fuck
Hey, stupid, HE'S NOT FUCKING AMERICAN. I know your dumbass default is to think that everything that you consider wrong is American, but the United States has NOTHING to do with this video. By the way, I did this, and the pasta turned out damn good, so you're full of shit. Fuck you and the three people standing closest to you.
You ignorant fucks acting like some extra virgin olive oil on the pasta is a bad thing. Holy shit, way to fucking think right in the middle of the fucking box.
People always complain about how frantic the camera is but I really think it’s great. There’s so much energy and pizazz to Gordon Ramsey’s cooking videos. Huge props to the editor and cameraman.
Ramsay galloping around is best part...😁
Alot of the comments seem to really bash the concept of how Gordon makes pasta. People tend to forget that in cooking , whatever goes, goes. We also need to remember that Gordon is a CHEF. And a chef breaks the norms of how a food is made and derives from it , to create another culinary masterpiece.
Sure there are norms on how to cook stuff with basic principles , but on this clip I don't see much of those basic norms being broken to the point that it'll ruin the dish
Let anyone cook the way they want
Sure this isn't how Italians cook it but this is how Gordon does it. Everyone has their own tastes.
I'm shocked that a chef like Gordon Ramsey wouldn't know that YOU DO NOT PUT OIL IN THE PASTA WATER!!!
1) NO-ONE does it in Italy
2) It is scientifically proven that it has no effect. Oil and water don't mix, so unless you're deep-frying the pasta, a bit of oil doesn't change the way it is cooking.
Here is what you need to do: 1) use A LOT of water (season according to the amount of water, not the amount of pasta because the pasta will absorb salt according to how salty the water is). 2) STIR the pasta at the beginning, and then once in a while during cooking. 3) use good quality pasta that doesn't start to basically melt in the water, which causes it to stick 4) mix the pasta with whatever you're making STRAIGHTAWAY, if possible in the same pot to finish cooking (so you'd take the pasta out two minutes before it's ready.
THIS is what we do in Italy, and the results are the reason we never get tired of pasta.
Thank You very much for the help on that,great advice.
You're welcome!
Italian, dietician, nutritionist, chef from catering school, I understand Gordon moves: 1 - oil in pasta water is used in Italian big kitchens with not so many workers and menu "à la carte". In these producing centers they have to precook pasta and chill it under cold water to have it ready to serve in 2 minutes later when somebody orders it. When you throw away the pasta after cooking it in water with oil to rinse it fast under tap water, you will find it less sticky and it's faster than adding oil on the dried pasta and stir because it's one step less that you can do during cooking time when you want/can. I worked in more than one kitchen that made this in Rome and around Rome, and Gordon worked in Italian kitchen, that's probably where he saw this trick, but probably nobody explained him that cooking pasta to eat it directly after cooking doesn't need oil in water and makes a film that avoids sauce and starch exchange. As a food quality and haccp auditor I have also to underline that it's not the correct thing in big kitchens and factories. 2 - as a person that travelled, I noticed that Italians have the habitude to have in kitchens entire kilos of salt because of their salt Roman culture and big amounts of crystals they have geographically speaking. When I find myself in France or England (monthly frequency) I only find little amounts of salt in houses, so you can put 2g of salt on cooked pasta instead of using 20 grams in water (example numbers). The result is not the same but it looks clearly to me the reason why Gordon suggests to do it that way to the family cookers of Western countries. Cheers, Carmelo
Why on earth would you need to precook past when it takes just a couple minutes to cook??
@@jeezuschryst fresh pasta can be cooked in 3 minutes, dried pasta of hard wheat needs from 7 to 13 minutes, so when you have to cook 20 portions when they ask you and you don't have a boiler big enough or enough time, you can directly finish the cooking time in the sauce in 2 minutes. I agree that it's not a good way of cooking pasta. Dry pasta is the classic like Barilla, spaghetti, linguine, what you call generally macaroni. Fresh pasta can be with egg or without, and it's famous to be tagliatelle, lasagne, trofie, pici or even ravioli and tortellini. Fresh pasta is never cooked before.
ogni volta che vedo questo video muore un italiano
Non é come lui sta ucidendo tua mamma. Solo sta usando olio nella acqua. Calmati.
@@leonardobondoli8088 ma non serve a un cazzo mettere l'olio nell'acqua. Minchia ma che cazzo avete nel cervello? L'olio non è solubile nell'acqua. risultato finale è che hai sprecato olio e basta. Cazzo di lesi
Spreca solo un po' di olio...a me non cambia proprio un cazzo onestamente anzi mi verrebbe più paura pensando che se mi schizzase addosso mi ustionerei...
@@francescosalvatore4291 !! l'olio nella pasta si mette!!
se la vuoi scotta e che non si attacca tutta in una mappazza
🤣🤣
Quando dovrei mettere il ketchup nel vaso? Prima o dopo che scolo i spaghetti?
My tablespoon of olive oil: 🥄
Gordon tablespoon of olive oil: 🚚
Tablespoon for the giants😂
I came here to try and meet Papyrus' standards.
+OverdoseOfAWESOME AIN'T IT?
i have zero redeeming qualities
bahaha xD
+OverdoseOfAWESOME undertale!!!
i love this, any other pasta video makes it look over complicated and time consuming. but this makes is look more simple.
There's so many Italian speaking people in the comment section.. I feel lonely 😥
+Extrema Thule Why would I do that? I never said anything about LEARNING anything.. Lol.
Italian is easy
Dive Etaz sorry the Italian is Not Easy becaus this chef isn't a chef is An asshole and this it's Not pasta it's shiet
He'll learn Italian just beacuse of that?
they are just saying avoid olive oil, always!!
Salt in the water only. Oil goes in after cooking.
My wife was constantly yelling at me that I was cooking the pasta wrong. I explained to her that I was following Chef Ramsey's instructions; she did not stop. After cooking the pasta exactly as he instructed in this video, she could not stop talking about how good the pasta was. Thank you Chef.
you salted already cooked pasta and your wife liked it? take her to the doctor because she has lost her taste
@@marjanoblak3604 why don't you get therapy and stop wasting your time with negative comments on youtube lmao.
The perfect pasta. Adds salt _after_ it's cooked. Also adds oil to the water. Me - an Italian: porco dio e suino!
vabbè, sarà anche un chef rinomato.. ma è pur sempre inglese
hai ragione
e gli inglesi mangiano una merda XD quasi ogni volta che mangi in inghilterra rivaluti il suicidio
Jamie Oliver è inglese, ma la pasta la cuoce giusta. Almeno quello!
Jolly Roger americano che é peggio.
È scozzese
I ain’t gonna lie Gordon Ramsay is coming in clutch for me whenever I need to learn to cook something new other then eggs and ramen