Carbonara...

[Shining Wizard]

@pictonguy ’s recipe is pretty much how I make mine. Strangely, I have always thought that the bain marie was the standard method.
I think that you really need to use guanciale, though. A lot of people say “oh just use bacon” but I would only ever do that if I couldn’t get guanciale, and even then I wouldn’t be happy about it.

 

[pictonguy]

@pictonguy ’s recipe is pretty much how I make mine. Strangely, I have always thought that the bain marie was the standard method.
I think that you really need to use guanciale, though. A lot of people say “oh just use bacon” but I would only ever do that if I couldn’t get guanciale, and even then I wouldn’t be happy about it.

I also feel that people should make a concerted effort to find guanciale but if someone finds themselves wanting carbonara in a last minute scenario and locally guanciale can't be found, then using either pancetta or streaky bacon is perfectly fine to use as a substitute and there are people, because I've come across some that don't like the taste of guanciale, it does have a distinct taste from the curing process and for that reason it's totally acceptable to use some other type of cured meat.

 

[onedaychef]

I have come to the conclusion I actually prefer pancetta lardons - more meat, more chew, still plenty enough flavour.

One of our top British chefs/not a chef Jane Austen did a good take on the classic Carbonara recently...

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View this content on Instagram

 

[Meryl]

Different, a simple alternative, probably very tasty too, but I wouldn't call it a Carbonara. Not too sure about that extra raw egg in the middle.

 

[dragnlaw]

Not too sure about that extra raw egg in the middle.

yeah, that raw egg turned me off too.

 

[pictonguy]

I have come to the conclusion I actually prefer pancetta lardons - more meat, more chew, still plenty enough flavour.

One of our top British chefs/not a chef Jane Austen did a good take on the classic Carbonara recently...

View this content on Instagram

View this content on Instagram

Yeah, as soon as we step away from tradition then there are no rules and Kate did a good job showing that versatility and presenting a reasonably tasty meal. As far as pancetta is concerned, I love it and use it all the time an have used it in carbonara many times.

The only problem I see is the volume of room temperature ingredients, which is quite a bit that make up her sauce which would very much effect the heat of the meal itself and suspect by the time one was to sit down and eat it was almost room temperature especially after mixing in the raw egg yolk, which doesn't translate into a creamy cohesive mass but where eggs and cheese start to coagulate and become grainy. A double boiler (bain marie) would solve that problem, just saying.

 

[dragnlaw]

@pictonguy you are a good teacher, ever thought to teach and give a couple of classes?

 

[pictonguy]

@pictonguy you are a good teacher, ever thought to teach and give a couple of classes?

I have taught cooking over my career a few times. I was the cooking school director for a small institution for a couple of years and one division of my catering business was holding cooking classes for clients in their homes, using their kitchens where they would invite friends and where I would supply all the ingredients and where we we would sit down for dinner and they would take home leftovers, that was a lot of fun and really enjoyed that and mostly because of the type of client that would attract, because it wasn't a cheap venture for them and the wines and spirits they would bring to accompany their day out, lol. Also my job where I am now is to mentor the young chef/owner who had limited experience in many of the worlds cuisines and where I offer some direction.

Now I'm just having fun in my semi retirement and hopefully offer some insight here where I can. It's not rocket science or an ego thing it's just based on the craft and hopefully help people achieve a better understanding of food and food science. thanks for the compliment by the way.

 

[dragnlaw]

It's not rocket science or an ego thing it's just based on the craft and hopefully help people achieve a better understanding of food and food science.

I never even thought that it was - which is exactly what makes you a good teacher! It comes across in your words and attitude.

I would have loved to go to a specific class on certain dishes. Found a few dinner sites, never went, a friends went to one but was a bit disappointed. The concept was there but it just didn't gel. Many of those are geared to couples only, LOL.
There is one guy, French Australian. Has a site called the French Cooking Academy. Not bad, have watched some of his video's for awhile - I think because I need to gear everything down to my size, although I think more is because the last couple of years haven't had a comfortable kitchen.

 

[pictonguy]

I never even thought that it was - which is exactly what makes you a good teacher! It comes across in your words and attitude.

I would have loved to go to a specific class on certain dishes. Found a few dinner sites, never went, a friends went to one but was a bit disappointed. The concept was there but it just didn't gel. Many of those are geared to couples only, LOL.
There is one guy, French Australian. Has a site called the French Cooking Academy. Not bad, have watched some of his video's for awhile - I think because I need to gear everything down to my size, although I think more is because the last couple of years haven't had a comfortable kitchen.

I'm familiar with "The French Cooking Academy" and I like Stephan's approach and of course helping people achieve a better understanding of French cuisine is always a good thing and has done a great job promoting his site despite not being an actually chef or worked in the business.

If I was to say there was one chef I though did the most good to spread the word for cooking it would be Chef John from Food Wishes, lol, love that guy.

 

[dragnlaw]

Oh yes, me too! Chef John to the rescue when you can't make up your mind! he also explains why and what he does different.

I knew Stephan was not a trained chef and that's OK. He is up-front about it. At first I was a bit surprised when he would make a comment like - "hope this turns out well!" Of course, it always did. LOL.

 

[pictonguy]

Oh yes, me too! Chef John to the rescue when you can't make up your mind! he also explains why and what he does different.

I knew Stephan was not a trained chef and that's OK. He is up-front about it. At first I was a bit surprised when he would make a comment like - "hope this turns out well!" Of course, it always did. LOL.

Well Stephan said that once he started to use a grinder for beef tartare that it was the best ever. Of course in the world of tartare a grinder is a bad word, lol.

 

[dragnlaw]

Never having had beef tartare and never intend to - that's OK by me! LOL!
I do admit I've used Woks of Life's way for chopping chicken up fine. I can't stand ground chicken and see no point in it. But I like theirs.

 

[pictonguy]

Since when do dragons not like raw meat anyway I like woks for life and is in my mix of sites for inspiration.

 

[dragnlaw]

This dragn walks around a lot in human form. Must be just a phase I'm going thru.
Steaks medium rare - Beef Wellington better be medium rare as well - too often it is pictured and with times given it is always waaay too rare. Serve me tuna? better be from a can!
AND I don't care what the science says - lemon or lime juice does NOT cook fish - any of them.

 

[onedaychef]

This dragn walks around a lot in human form. Must be just a phase I'm going thru.
Steaks medium rare - Beef Wellington better be medium rare as well - too often it is pictured and with times given it is always waaay too rare. Serve me tuna? better be from a can!
AND I don't care what the science says - lemon or lime juice does NOT cook fish - any of them.

oysters?

 

[dragnlaw]

LOL... caught me! Yeah, I can slurp a few oysters. Maximum 4, maybe. 2 or 3 are fine.

 

[onedaychef]

LOL... caught me! Yeah, I can slurp a few oysters. Maximum 4, maybe. 2 or 3 are fine.

they're a lot less 'safe' than raw eggs or beef...
I like mine with a dash of good vodka, really brings out the flavour (I prefer to chew mine)!

 

[dragnlaw]

yup, been there done that.
Never with eggs or beef but salmon & oysters, very easy.

 

[taxlady]

they're a lot less 'safe' than raw eggs or beef...
I like mine with a dash of good vodka, really brings out the flavour (I prefer to chew mine)!

Oh, I might try that. I don't like the snot texture of raw oysters. And, the vodka is bound to kill some of the microorganisms.