How to Cook Against a Culinary Genius (2/3)

How to Cook Against a Culinary Genius (2/3)


I’ve got a scientific strategy in place, but I still can’t really cook. So what I need are some basic culinary skills,
that even I can’t mess up. I’m on my way to an Italian cooking school,
and that’s exactly what I need. Someone to get me started on Italian cuisine,
‘cause I’m gonna be serving my food to an Italian crowd. They know what they like, but when they don’t
like it, they let you know about it. Hello second gear! Now Charles told me that tomatoes are a key
flavor enhancer. Full of Umami, the strong, savory flavor which
can make food irresistible. They’re a staple ingredient in good Italian
food. I’m meeting Carmen Medzola… Hi! …who specializes in traditional Italian
cuisine, for a crash course in making a classic tomato sauce. Please follow me. Thank you. The man I’m cooking against, is Italian. Okay. And he has a Michelin Star. Okay. Do you think I can do it? Just to learn you maybe some secrets that
we use in our kitchen… That’s exactly what I need. …and then mostly its up to you, you know. When you come in the kitchen, you have to
use your heart and your passion. Ah, that sounds so good when you say that. Let’s go! Yeah, so we can… Okay. On the way in, we picked some of her highly
prized home grown produce. Oh wow! Look at this! We need to just pick some tomatoes… Okay. …and some cherry tomatoes for the sauce. Please if you can take the red tomatoes, because
they’re necessary, they will taste sweet. Okay. And so they will be better. The smell is just incredible. The volcanic ash content in the soil gives
them their unique flavor. Get me out of this greenhouse if you wanna
have anything left. That’s perfect. That’s nice. Italian tomato sauce. What is the secret? Tomato, olive oil and garlic. Cook no more than five, six minutes. All these years… Yeah. …I’ve been waiting to find the secret. The secret is, you chop your tomatoes, you
put the garlic in and cook it for five, six minutes? Exactly. Okay. With all the skins, all the juice, and all
the seeds. Because we don’t care. You don’t include the garlic in the dish
at the end? Some people, they think that we love the garlic. That’s not true. We like the garlic flavor. You just want the aroma… Exactly. Add an Italian pinch of salt. A big pinch of salt. Exactly. Okay. And then if you like basil… Love basil. …we don’t chop. Don’t chop… A tear. …only tear. Bravissimo why? Okay, it goes black? Bravo! So that’s a great fresh cherry tomato sauce. This is my first ever Italian dish. Now if you’d told me yesterday I’d be
cooking this, I would’ve gone “mamma mia, how am I gonna do this.” To see if my sauce is any good, we’re serving
it up with a little fresh pasta. Mmm. They’re excellent. I’ve got my basic sauce now, but I need
something to serve it with. I think my best plan is to get one simple
dish and do it really well. One thing I love is fish. Oh hey! My first fillet of fish. I’ve always thought sea bass was a classy
dish, plus it’s local to the region. So it’s time for cooking lesson number two. So it’s all about very very simple ingredients,
and the taste is an explosion in your mouth. If I went into a restaurant and got this,
I would be one happy customer. I feel crystal clear that the way for me,
is simplicity. It’s all about how simple this is.

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