4 Levels of Baked Ziti: Amateur to Food Scientist | Epicurious
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Publicado 2022-03-15
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Todos los comentarios (21)
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Danielle explained everything so clear and understandable. Her dish looks amazing as well.
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That level 2 looked like it would be very dry since it had A LOT of pasta and relatively little sauce to compensate for that. That level 3 looked amazing and seemed to be made for a restaurant.
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John came and did what he was supposed to do and I would have his ziti anyday. Danielle's is just WOW that's definitely a dish for a special occasion. And Beth's idea with the lemon and eggplant is nice, but making it into a pie was kinda overly complicated and I feel like the sauce didn't get incorporated throughout the pasta.
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I saw baked ziti and thought "I'll bet John is Level 1 today" - I was not disappointed!
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Chef Danielle is always a delight. John is so relatable, can always follow his recipe.
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I miss John, he just has that nice gentle energy about him. And I've never heard of Baked Ziti before, well I'm not Italian haha. I find it funny that a lot of the commenters here are suddenly experts. It's all in good fun and they're just doing their own versions. They're not forcing you to do their way. You can learn a little bit of from everyone.
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Beth made sure we know she doesn't like sweet so she made a pasta cake to assert dominance over sweets
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Beth looks so much younger. Good for her!
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“I’m an animal, just eyeball it” I think we can all identify with John on this.
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I can't believe beth turned from an old grandma to an adolescent.
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I liked Beth’s concept, I think it would make a big difference if she put sauce in the cake pan first and then added a thing layer of sauce between ring of pasta (like a bullseye/sideways lasagna?), then layered the eggplant mixture on top. I’m going to give it a try!
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Frank is still tending to his tomatoes and plowing his wheat fields. Edit: oh a lot of like
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This is the first time I remember seeing Danielle after the infamous "Beerani" and I think she took the criticism well. This recipe was about as authentic as I can imagine something to be..
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Yay, Chef Danielle is using cheese rinds! That is the BEST savory cooking secret I've ever learned. I use them in stews and pasta sauces whenever I can-- waaaaay more subtle and flavorful than straight-up salt. Beth, you had me until you started standing your ziti up like little pasta soldiers. WHYYYY? What did that poor pasta ever do to you??
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My husband and I saw the title of this video and said "oh I bet Beth will be in this video!" Technically we were right... and wrong. I'll eat all three!
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I love the episodes when I can relate to all three cooks' styles and this is one of them.
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As new Beth, I can only strive to live up to the expectations and hype of OG Beth.
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I love how positive this series is. Do something simple but tasty? Take shortcuts? Cool. You do you! It's all valid if you like the result.
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I'm italian and i've never heard someone call this dish ziti, here is sicily is known as pasta al forno (baked pasta)
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Some of these comments are so bitter🥴It’s not mean to be an exact recreation of your great great great grandmas old Italian recipe bc that’s the only way to make a pasta dish. Tweak the recipe to meet your tastes.
