[1 - 1] this video is brought to you by my
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[3 - 4] you're already a supporter of mine you
[4 - 6] should definitely check out my patreon
[6 - 9] page as I have been updated it with
[9 - 12] exclusive content and loads of behind
[12 - 14] the scenes what's up guys
[14 - 16] salut this is Alex so today I want to
[16 - 19] give you a little insight on how I
[19 - 21] develop new recipes how I build up new
[21 - 24] cooking skills especially when I'm
[24 - 26] working on a new series this is
[27 - 31] basically letting you in my brain scared
[31 - 33] most of the time I do that by using
[33 - 36] these books but afterwards there's only
[36 - 38] one thing that everybody does that at
[38 - 41] least I do binge watch loads of videos
[41 - 45] on one specific subject we're on YouTube
[48 - 52] got some tea ah Steve's the notebook
[52 - 54] I've got a pen pinch watch videos take
[54 - 56] notes [ __ ] about anything and just like
[56 - 60] in the video a bit of etiquette with you
[60 - 64] right first video five amazing meatball
[64 - 67] recipes from tasty
[67 - 71] it's always very fast
[74 - 74] it's sexy though I must say it's very
[75 - 81] sexy oh we ice cream scoop up great to just
[81 - 83] oh we ice cream scoop up great to just portion the meatball mixture but tickled
[83 - 86] shape real meatballs these guys know
[86 - 90] about it we see that browning whatever
[90 - 92] I'm roasting meatballs in the oven I'm
[92 - 93] happy cause it's very convenient but I'm
[93 - 96] always missing that golden-brown crust
[96 - 99] you know it's gonna taste nothing beats
[99 - 103] the skillet when it comes to move on to
[103 - 142] the next one at the end of the
[186 - 186] these balls don't I especially like a
[186 - 190] glaze way to finish a big ball please
[190 - 193] this might be too much okay but just a
[193 - 196] light reason of of soy sauce with a knob
[196 - 197] of butter that we've called the
[197 - 199] meatballs nicely and I would create that
[201 - 203] except in terms of flavor I'm feeling a bit
[203 - 205] in terms of flavor I'm feeling a bit nosey at the moment meatballs from Jamie
[205 - 210] Oliver oh yes thank God the best man is
[210 - 212] a really good meatball recipe I show the
[212 - 214] guy definitely knows how to cook
[214 - 218] hence them oh he's a surfer basically
[218 - 220] half a teaspoon of cumin just half a
[221 - 223] teaspoon you'll never quite pick up but the depth
[223 - 225] you'll never quite pick up but the depth of flavor the savoriness is gonna make
[225 - 230] these meatballs at the very best cue
[230 - 232] that's gonna add a layer of foundation
[232 - 234] something that is very hard to perceive
[234 - 236] it's gonna bring the experience further
[236 - 240] big fat tasty balls the guy loves easy
[240 - 242] innuendo huh I'm sure he's gonna
[242 - 244] brighten the dish at some point not
[244 - 246] because I see lemons on the table okay
[246 - 249] so you did not add any lemon to it but
[249 - 254] it had a bit of fresh basil yes yes yes
[254 - 257] balance is crucial if you only have rich
[257 - 260] deep flavors then it's gonna be
[260 - 263] overwhelming okay that's good for Jamie
[263 - 265] let's move on to the next one I have to
[265 - 268] cook meatballs golden Ramsay he's
[268 - 269] working in a very different style than
[269 - 274] Jamie Oliver he's a soft rich sumptuous
[274 - 277] meatball chop the onion nice and finely
[277 - 279] even those slices very closely I'm good
[279 - 282] back to me on the beef wellington you
[282 - 284] wanna make a little well say four
[284 - 286] tablespoons of milk don't add the
[286 - 289] breadcrumbs and the milk is the meatball
[289 - 291] mixture just serve them separately so
[291 - 293] that the bread soaks it all that liquid
[293 - 296] the right amount of milk and bread
[296 - 298] crumbs doesn't mean binding with an egg
[298 - 301] you don't need the end I always felt
[301 - 302] like the egg was unnecessary in
[302 - 306] meatballs he said so that's it Thanks oh
[306 - 309] I don't see anybody bright you doing all
[309 - 311] the work teacher everybody's working
[311 - 312] they're cooking I always get the feeling
[312 - 315] for whatever reason that he needs to go
[315 - 317] absolutely he needs to go but he stays
[317 - 319] in front of the camera right so then
[320 - 323] okay just one quick n dip finish it off
[323 - 326] with something light and fresh of line
[326 - 329] we don't want the zest yes on top of the
[329 - 331] meatball so I'll cut through that
[331 - 338] richness and then finally Callum makes
[338 - 340] meatball subs
[340 - 343] Bon Appetit Test Kitchen sandwiches that
[343 - 346] are built on pork sausages spicy pork
[346 - 348] sausages if you don't like spice just
[348 - 351] use a sweet Italian all of the seasoning
[351 - 353] yes that you normally have to do yes to
[353 - 360] make a meatball right so using sausages
[360 - 364] to make meatballs is I'm sorry to say if
[364 - 367] false good idea unless this is weeknight
[367 - 369] and you don't care about anything and
[369 - 370] this is a good idea but if you really
[370 - 373] want to make good meatballs with an
[373 - 376] interesting some super juicy texture
[376 - 378] this is not gonna work for levels of
[378 - 379] spaghetti and meatballs
[379 - 382] I might have to food scientist from
[382 - 384] Epicurious I'm a level one chef all
[384 - 386] right I'm a level two chef I'm level
[386 - 390] three doing old B's waiver and why not
[390 - 392] add pork sausage when I make meatballs
[392 - 393] I'd like to use three different types of
[393 - 396] meat beef pork and veal right in front
[396 - 399] of me I have a grinder set up now if I
[399 - 402] agree very much with grinding your own
[402 - 404] meat I tend to disagree with using
[404 - 406] different types of me I know why they
[406 - 407] are doing this talking about mixing beef
[407 - 410] and pork it adds a bit of unsure City a
[410 - 413] bit of smoothness to the mixture I could
[413 - 416] be replicating this using only beef if I
[416 - 418] were to select the right cuts it's gonna
[418 - 420] be a bit tricky but that's exactly what
[420 - 422] I'm looking for so let's just not put
[422 - 430] them right oh that's interesting using
[430 - 432] meat in the meatball was my go-to but in
[432 - 435] fact I've been doing thorough tests and
[435 - 436] I've found that the best Pacific got
[436 - 439] where with yoga my problem with the meat
[439 - 441] was that sweet flavor
[441 - 444] lightly off-putting to the meatball be
[445 - 451] we're gonna add four eggs I just agreed
[451 - 452] with the expect chef and now he's adding
[452 - 455] four eggs bigger than a golf ball size
[455 - 458] so Billy's out just a perfect size for
[458 - 461] me I would eat any of these dishes now
[461 - 466] the breadcrumbs are gonna act as a nice
[466 - 469] tenderizer they're gonna give a shot I
[469 - 471] don't think she's wrong but I think it's
[471 - 473] misleading to call the breadcrumbs
[473 - 475] tenderizers it's gonna have to the
[475 - 479] texture so yes anything something called
[479 - 481] a mayoral reaction browning imparts a
[481 - 483] lot of flavor okay point taken
[483 - 487] you need that my odd reaction you need
[487 - 489] that browning okay I'm done with this
[489 - 492] video let's watch the next one eight
[492 - 495] meatball gadgets put to the test from
[495 - 498] the crazy Russian hacker what's up
[498 - 500] everybody welcome back to my kitchen but
[500 - 504] a safety signal priority meatball
[504 - 506] garvik's gadgets who loves gadgets
[506 - 510] nobody oh wow look at that some of that
[510 - 513] meat coming out some bones got stuck
[513 - 515] that's how when you stick your balls and
[515 - 520] shake it shake it shake it shake it's
[520 - 524] not worth using this gadget oh it won't
[524 - 526] perfect me exactly who's using device
[526 - 534] around me god I challenged my friend to
[534 - 537] finish a 10-pound meatball giant food
[537 - 540] time but today I'm gonna be surprising
[540 - 542] my friend Clark with the giant spaghetti
[542 - 544] and meatballs how can you not like
[544 - 546] spaghetti and meatballs I agree with
[546 - 548] this everybody likes meatballs I
[548 - 550] discovered the world so the meatball
[550 - 552] shop was started in 2010 but the
[552 - 554] meatball shop I've been to this place in
[554 - 558] the up they make legit meat poo fillers
[558 - 560] are actually what makes a tender what
[560 - 562] makes it moist a meatball is the way to
[562 - 564] use up your day-old bread I mean these
[564 - 566] really our legit when it comes to making
[566 - 568] me goals have you ever seen anyone
[568 - 570] finish the giant meatball by themselves
[570 - 572] yeah the chef's eat at the restaurant
[572 - 575] all right I made to gather people up
[575 - 577] maybe have fun you won't have my
[577 - 579] blessing though it actually has
[579 - 582] spaghetti folded into the meatballs so I
[582 - 585] know that I'm doing this for fun I'm
[585 - 593] thinking having creating a structure
[593 - 598] especially for such a huge construction
[598 - 604] well okay next
[604 - 606] how to make Swedish meatballs for
[606 - 609] mentions we serve it with mashed potato
[609 - 612] this is definitely a dish that will make
[612 - 614] you survive the way does look really
[614 - 616] good when it comes to making Swedish
[616 - 619] meatballs it's not so much about the
[619 - 621] actual we fall as what we serve it with
[621 - 624] very interesting this is something I
[624 - 626] learned in Sweden it's not only about
[626 - 628] the people it's about the whole dish you
[628 - 630] need that mash you need the
[630 - 632] lingonberries you need the pickled
[632 - 635] cucumber and you need the gravy to just
[635 - 638] link to so one doesn't go without the
[638 - 640] others I think it's beautiful what do
[640 - 641] you want to do I'm not gonna lie it and
[641 - 644] also it was very taste watching my mom
[644 - 646] and my grandma in the kitchen when they
[646 - 647] were making the meatballs you would
[647 - 650] always steal one at the counter he's got
[650 - 653] the exact same attitude as Niklas in
[653 - 656] Sweden had they are so cool so relaxed
[656 - 658] they look cool effortlessly but I also
[658 - 661] like meatballs have a little bit of a
[661 - 664] rare center rare center rare sense
[664 - 666] so I don't think everyone needs to be
[666 - 669] scared of having that little pink
[669 - 671] centers all right so when you're
[671 - 673] grinding meat you're also you've got
[673 - 675] plenty of the bacteria inside the meat
[675 - 677] not even mentioning the fact that she's
[677 - 681] using both food safety just dropped
[681 - 684] however the best way to achieve juicing
[684 - 686] is the very first thing you want to do
[686 - 690] it's not know if you don't want to eat
[690 - 694] raw pork I can't blame you for that so
[694 - 699] nice I wish against that right now the
[699 - 702] balance in this dish is mind blow all
[702 - 703] right I think we are done with the
[703 - 706] meatball YouTube videos I've got plenty
[706 - 708] interesting knowledge some of which I
[708 - 710] was already familiar with but I'm not
[710 - 713] reassured that it's legitimate some of
[713 - 716] which is completely new blind using
[716 - 720] cinnamon and cumin below the noticeable
[720 - 722] threshold I'm gonna put all these to
[722 - 726] good use in my ultimate meatball recipe
[726 - 728] which is coming super soon but but
[728 - 730] before that and and I mentioned this
[730 - 732] very quickly in this video I need to
[732 - 733] address something I've been focusing a
[733 - 737] lot lately on the bold part of the
[737 - 741] meatball world now I need to focus on
[741 - 745] why did I not start it there nobody does
[745 - 752] anyways take care bye bye