Today, The Mythical Kitcheneers unravel myths of the best Italian cooking methods!
Watch SURVIVE THE MYTHICAL KITCHEN and Good Mythical Evening NOW on demand now through April 21st. Visit https://mythicalkitchenlive.com for details!
Want more Mythical Kitchen? Check out these playlists:
Last Meals – https://www.youtube.com/playlist?list=PLW8XZTagL0oLPu4rowq_WOqg6nJ_oToRN
Food Battles – https://www.youtube.com/playlist?list=PLW8XZTagL0oKvNweUd0NzXBTUgmVDXbTe
Meals of History – https://www.youtube.com/playlist?list=PLW8XZTagL0oJzDtzkhoE_KeH_macdrpHJ
Check out our podcast, A Hot Dog Is A Sandwich!
Apple Podcasts: https://mythic.al/ahdias
Spotify: https://mythic.al/hotdog
Pick up official Mythical Kitchen merch at https://mythical.com/collections/mythical-kitchen
Check out Sporked, Mythical’s new website dedicated to helping you find the best food on the shelves! – http://www.sporked.com
Submit your Dreams Become Food photos here: https://forms.gle/cBopySaTXdzG7RFr5
Join the Mythical Society: https://www.mythicalsociety.com
Follow Mythical Kitchen:
Instagram: https://instagram.com/mythicalkitchen
Facebook: https://facebook.com/mythicalkitchen
Mythical Chef Josh’s Instagram: https://instagram.com/mythicalchefjosh
Check Out Our Other Mythical Channels:
Good Mythical Morning: https://youtube.com/goodmythicalmorning
Rhett & Link: https://youtube.com/rhettandlink
Ear Biscuits: https://applepodcasts.com/earbiscuits
Good Mythical MORE: https://youtube.com/goodmythicalmore
In the spirit of minimizing food waste associated with the filming of this series, Mythical is donating to the Hollywood Food Coalition who provide daily, nourishing meals to underserved communities in the Los Angeles area.
Closed Captioning provided by Rev
43 Comments
The way I've been taught to get the acidic taste out of the tomatoes is by letting the sauce simmer for a few hours while occasionally stirring. Of course not everyone has that kind of time but when you do I can recommend this technique.
How many hundreds of comments are telling you that just dumping a carrot in the sauce AND NOT COOKING IT FOR AN HJOUR or more, does exactly NOTHING. OF COURSE it does nothing! You didn't give it TIME to do anything!
They didn't chop the carrot, and it's causing me pain…
I was always taught that when adding the carrot, you don't just throw it in with the sauce. You cut it right down the middle, length-wise. The heart of the carrot provides even more depth of flavor… or so MY grandmother said!
If the sauce is acidic I use a yellow onion
The whole Prego thing got me
I will never not appreciate Lilly full on sending it in the title opening sequence
22:31
Josh is not exactly wrong.
Alcohol comes from sugar that is eaten by yeast. The biproducts are c02 and alcohol. If the yeast boys do their job well though there is no more sugar. Most semi sweet things either have sugar added after pastuerization or they just didn't ferment all the way.
I see you and your Al Franken joke Josh.
If someone has voter's remorse for 2016, Josh, I'd double check their 2024 deal and reconsider friendships lol.
I like the "scientific testing" but it would have been better with a controll passata with no acidity fix/sugar as a baseline for initial acidity.
26:59 don't worry Nicole. I instinctively said Bless You to my phone
Lily's mixer dance is my new favorite thing
Never heard the term 'AP flour', is it an American thing?
Mix my fresh pasta with food processor
josh sounds exactly like larry from veggie tales
Josh made me google the first olive garden. It was in Florida.
Girl it's a rubrik
dont add sugar to your sauce, just use the right kinds of tomatoes, San Marzano tomatoes!
Guessing before I watch. I'm being honest about this haven't watched it yet.
1. stand mixer
2. carrot
3. flambe
4. marsala
(edit) Well I got 2 out 4.
I'm sorry. I have to nerd out here. The similarity in results between the carrot and the sugar is logically consistent. As Nicole mentioned at the outset, sugar functions primarily by masking the perception of acidity rather than neutralizing it. Since carrots contain natural sugars, they exert a similar effect—diminishing the perceived acidity without chemically altering or reducing the actual acid content.
Alcohol is made by yeast consuming sugar.
In a whiskey, grains are boiled to convert the enzymes to sugar, yeast is added and that yeast "eats the sugar and the by-product of that is a dry tasting low alcoholic "wine" that wine is then distilled (boiling the alcohol and then recondensing the vapours and collecting those vapours, that gives us strong liquor from low alcoholic wine.
For a vodka the ingredients change but the process remains unchanged. For a very simple and very neutral vodka you can use water, sugar and tomato paste. This results in a very clean tasting vodka, but it feels thin in the mouth, it's a great recipe for a gin base though.
I believe, however I'm not in the industry so I can't be 100% that most vodka recipes are made with potatoes, sometimes all grain vodka is made also.
Basically, alcohol is made from sugar, however there doesn't seem to be any sugar left in alcohol once the process is complete.
I use baking soda in tomato sauce, but I only add a pinch, so it doesn't taste like soap. If you see the whole pan bubbling, you probably added too much. It needs to be added as much as a spice, just a pinch, enough to get some bubbles going on, but not to turn it into a volcano.
My mom has been putting thinly sliced carrots in her spaghetti sauce for years…. Thinly sliced to hide it from the people in my family who hate carrots lmao. The looks on their faces when they found out they’ve been eating something with carrots and liking it for years lmao
no vodka vodka sauce uses balsamic as replacement
I’m just here for the Lily dance 😂
has good give
11:25 I'd marry that, she has the moves like Jagger 😂🤣😂
In my experience, baking soda is very effective at reducing apparent acidity, but it also usually doesn't end up tasting good.
Announcementwhaaaaaaatttttt ahhhhhhh
Nicole wins for best Italian
I really dislike vodka sauce
Wonderful video 😄
6:10 And they were roommates.
25:49 we just gonna glaze over this?
Everyone else out here trying to cut the acidity of their pasta sauce. Meanwhile, my mom was adding black coffee for some unknown, godforsaken reason. God knew she'd be too powerful if she also knew how to cook
I ❤ myth munchers 😁
I fully thought Lilly was about to fill the canoles with blue icing with that reusable piping bag 😂
HUGE CONGRATS TO NICOLE I WATCHED THE STREAM AND TEARED UP WHEN SHE ANNOUNCED IT
With the vodka sauce you added it way earlier in one than in the other, that's going to make a difference in how much evaporated. The actual flambe doesn't do crap, only the already evaporated alcohol burns. Should have added the vodka to both of them at the same time.
Just a pinch of baking soda is my jam for tomato-based pasta sauces. Topping it with fresh shave pecorino for the perfect combo.
All day I’ve been upset because I cannot beat sugar addiction/ over eating I had gastric sleeve back in 2023 and I’ve lost a lot of weight (I’m no where near where I should be) but it’s hard trying to stop eating only sugar the way that she said sugar is ass and it’s just a Band-Aid for whatever odd reason that just helped me so much. I am neurodivergent so somethings people learn early in life take forever for me to realize/ overcome. It’s little things people say like that, that really help me grasp certain things that don’t necessarily have any correlation to each other.
Watching Liliy's slow decent into madness since joining MK needs to be studied…