Americans love Julia Child's Beef Bourgignon, because that's how they learnt it, and I will follow the recipe I learnt from Larrousse Gastronomique. Nothing particularly special about Ramsay's. Gordon Ramsay's Wellington recipe might be popular among amateurs, but my mate - a former professional chef - just follows his own, which is functionally similar, because.well, that's how you make a beef wellington. This sub, for example, are by and large enthralled to Kenji and Serious Eats, whereas.not really a thing in most countries. I don't think you're going to get many, or any, of these.įor amateurs, for example, most countries have 'popular' chefs that they follow that are different to those in other countries. The ones both experts and amateurs worldwide agree are excellent? Anything too specific will be more due to the publisher's demands, and should be taken with a grain of salt. An earnest carbonara recipe will consist of little more than rough guidelines. Authentic carbonara in its simplicity is one of the best examples of why a "best recipe" can't exist: not all eggs taste or behave the same or are as fresh, same for the pecorino romano etc. It's similar to how people grow up eating carbonara that has cream, onions, garlic and whatnot in it and realizing they prefer the much simpler, classic version. ![]() So it's not Marcella's particular take that's at the core of this, it's people's sudden realization that they prefer the authentic style over what they had previously had known as bolognese (and what would be considered not bolognese in Italy) - which in most cases likely includes lots of herbs (compared to the authentic zero), too many tomatoes and a ton of olive oil (again, nonexistent in the classic version). If anything, it's one that's been adapted to the ingredients available in the US back then and it could be improved by the addition of pancetta, which is far more widely available nowadays (as well as by some tweaks in technique). I'm not completely sure whether there's only one officially published version of Marcella's recipe, or one that people view as the official, but the point is that it's pretty standard for a ragu made around Bologna. To use Marcella as an example: her bolognese recipe is only noteworthy outside of Italy, because it helped introduce the classic style of ragu to places where the dish was known as more of a tomato-based sauce legacy of the Italian-Americans of mostly southern Italian heritage. No such thing IMO, and not because it's a subjective matter and it would be impossible to decide what "best" means, but because people including the authors don't really adhere to them to the letter, and because not all ingredients are bought or produced the same - which makes it more about an overall style of making a dish, not a particular recipe itself. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. ![]() R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. ![]() No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. ![]() If the topic is questionable, then it most likely isn't OK to post.
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