Cooking With Vince is dedicated to teaching you the right techniques to cook and prepare Italian cuisine without cutting any corners. The page is also here to share the history of the classic Italian dishes and how they have arrived at your kitchen table.
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In which region of Italy were you born?
This right here is the one I've been waiting for. Bolognese is my favorite! Vinnie, I have to pay you to come to my house & make it, or you have to tell me what to buy (besides the meat, pasta, and the veggies that go into it) so I can attempt to make it the real way 😂👏🍝.
I love it, it’s the Amalfi lemons. It’s only real genuine when made on the coast of Amalfi. Made anywhere else, it’s not authentic. So Make sure you check where it was made before you buy it..Because it’s doesn’t taste the same. Anyone claiming anything else is stupid..👍🇬🇧👍
Good video. I'm happy that I got to learn what's up with ricotta. Other Italian content creators usually get really angry about ricotta, so I always thought it was not done by Italians. Either way, I'm going to stick to bechamel. A tip for the future: it would be nice to have a more balanced sound because your voice has a totally different volume than the source video.
Thanks for the tip. I am using Boyalink wireless mics. The sound of the video is from the mp3 file embedded in the video itself
Those lemons are like citrons
You say you are a Southern Italian? You can't say AMALFI.. and it's not LEMONCELLO. It is LIMONCELLO. Seriously. Ma va'.....
You tell them. It’s not authentic made anywhere else, due to the lemons. Authentic limoncello is only made with the lemons from the Amalfi coast region. Anything else is piss water. 😂👍😂❤️
For make this recipe you have to buy a good "raw material"; those lemons are not for the great distribution (it is impossibile to find them in a supermarket). For this reason homemade limoncello (from South Italy) is so good. P.S. I made it with normal (but with a good quality) lemons, it was good but it was not the "real thing".
You don't distill the limoncello. You macerate the lemon peels in the alcohol--which is already distilled.
Good point. I used the wrong terminology. Macerated would be the right word.
I consider the pesticide sprayed lemon issue really important, but I can't help but worry about all those recipes that call for lemon zest. True, lemon zest might not be as bad as lemon peels soaking in alcohol for a whole month, but still not good if sprayed. Fortunately my sister has a lemon tree in her garden.
You have to buy those who aren't treated, and maybe organic
@@eleanor9004 Organic does not mean non pesticides fyi. look it up
Use white vinegar and soak. Soap and a brush don't always cut it
Interesting definitely will keep that in mind making it next time!
Can we use 76% alcohol? Can’t seem to find 95
@@relaxationmeditation5291 you can use whatever you want
You can use a neutral grain spirit like vodka that would be 76%. It just may not stand up as well as a grain spirit with higher alcohol content. I wouldn't get a flavored vodka of any sort if you go that route @relaxationmeditation5291
Thank you! I will try to find 95% That basil limoncello looks divine
🫒🍶
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Italian kitchen + metal music = ❤
This looks like my favorite dish yet! I would love this!
Looks really good 👍
This is an incredible video for teaching! Thank you so much, Vince. I never knew how to make pesto, well done!
Now you do 😊
Can’t wait to try this 🎉
I must admit as someone that drinks out of a mug everyday I've never considered it as a unit of measurement 😂
I'm curious if your name was originally spelled Chianese like Dominic "uncle June " Chianese?
Yes that was the original spelling!
How to cook spaghetti that writes home to Mom for you!
Great title
Love your cheerleader dad. I don’t have a pasta laundry bed sheet water remover thingy, so kaput for me. I’ll just drool at this recipe . It was fun to watch. Thanks. 🌈🦘
You can always use a regular pasta strainer as long as it doesn't sit too long and goes right into the sauce.
G’day Vince, can I ask where you live. I know it’s the States but where in the States. . You presumably have Italian connections. Maybe you tell your history in one of your earlier videos if so I apologise. I discovered your channel a short while ago so still catching up. I rarely cook pasta, delicious though it may be. White flour and water or hopefully an egg so not really very good for you. Mind you as a treat it’s great. I need to get a good wok,. I’ll have to order it on line living where I do. Can you recommend? 🌈🦘
I am in the Pittsburgh area. I would recommend a good stainless steel pain to cook the pasta. Amazon is always good for that. Woks are generally better for fried rice.
This video was awesome! So relaxing to watch, informative, and looks delicious!
Thanks Sarah. Stay tuned for more videos!
The ball cook annoys me, I get really sick of someone repeating a “word” over and over and that’s all they have. I prefer you doing your own recipes Vince. I’m old and jaded but I know what I like and what I don’t, 🌈🦘
Well thank you so much for your support!
Love it ❤🎉
Thank you! Stayed tuned for more
Looks delish 🎉
Ok, I made it; I love it!!!! Garlic, hot sausage, black olives, pasta, tomatoes, what's not to love!!! I'll be making it all the time now!!!
Thank you for your support!!!
Wonderful recipe! Can’t wait to try to make this! Thank you ❤
My pleasure 😊
You don't say how much onion. Using a meat cleaver looks very awkward, not very chef-like. Sorry.
You sound like a hater. Let’s see you make a video half as good
1 small onion. I will add it in the reciles description. Thanks for the reminder
Your flipping is impressive Vince. If I tried to do that I’d have spaghetti all over the kitchen floor. 🌈🦘
Thank you for the support!
What gun is that in the background?
Bruh. Like. I haven't even watched the video, but the idea of an Italian American critiquing Eva's legit Italian food in any way, positive or negative, is kind of laughable. I clicked on this video thinking you were actually a native Italian, but no. Just some American schlub.
Austrian here We do a similar thing Our traditional Austrian meat balls are always flattened, we don´t have "round meatballs" Other than that the making process is exactly as like as shown in the video with a mixture of ground beef or ground veal and ground pork, eggs and selfmade breadcrumbs of an 1 or 2 days old white bread but if the bread is older and totally dried out then we soak the breadcrumbs in milk. BUT we have also additional very fine chopped and already short roasted onions as ingrediant for the meat dough as well and besides parsley also always a bit of marjoram. Some also fill them with our bacon + alpine mountain cheese Some even coat them with a breadcoat (by putting them at first in flour then in eggwash and then fully covering them with breadcrumbs) and deep fry them although I personally prefer them natural pure without breadcoat just pure no matter if filled or not with a dark + crunchy meat surface roasted in a bit of oil. Traditionally served with a gravy made out of the meatstock and our side dish is usually either a potatoe puree or a potatoe salad (= with oil + vinegar marinade and no mayonaise potatoe salad) although meatballs in a tomato sauce is also a common thing here but it is not "traditional" for "Austrian meatballs" but the influence of our Italian neighbors obviously.
Do you have a recipe for your meatballs, Vince? I searched on you tube but couldn’t find it. There are many out there. I make one where you soak the breadcrumbs in evaporated milk then add them to the meat. In Australia we make a thing called a rissole which is basically the flat meatball she is talking about. They don’t usually have cheese or ham in them. I got the recipe from my grandmother who was born in 1902 so who knows where she got it from. She made her own mince in a big metal grinder thingy.. when she was young she didn’t have access to ground beef or mince as I call it. One of the many great things about cooking is it’s so versatile.
Yes I have a video that I show how my meatballs are made. kzread.info/dash/bejne/Y3h406Vsftjelto.htmlsi=3_pex5uuFEPHIyc3
@@cookingwithvince thanks Vince much appreciated.
So sausage that is not broken up is not palatable?
No it's more palatable though. At least in my opinion. Totally optional step though
It’s boscaiola
That's for the correction on the spelling error. It's been updated
That looks amazing, Vinnie! I'm definitely going to try that. I've never even heard of that before! I like how you describe where the dishes come from, too.
that recipe is strait from Italy
I enjoyed this one
My favorite Italian dish and then it's Pasta Carbonara!
I bet it's delicious. How come so many cooking channels are no longer writing down the instructions? They refer readers to the transcript which has to be slogged through.
Slogged?
To struggle through. Going down the transcript looking for the important moments describing the steps needed. Instead of laying them out in a clean, numerical order the way recipes are usually written.
@@donaco I can definitely include those moving forward. Thanks for the advice!
@@cookingwithvince , you bet! Keep that yummy food coming!
*Promo SM* ❗
looks tasty!
How to use alight motion's code
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Looks delicious! I love the amount of tomato that goes into it and the plate looks so good with the dollop of cheese on top. What kind of little stove did you cook it on btw?
Thanks for your support. I am using a Chefmaster portable butane stove. They can be purchased on Amazon.
I made red lentil penne tonight
😮🎉
I meant to say 1 clove of Garlic for every pound of meat everyone
Amazing recipe looks so delicious 🤤🤤👌❤️