In this video, former Professional Chef and Top Chef Contestant Roscoe Hall tries an Instant Pot® for the first time as he works his culinary skills to transform a 2.3-star user rated recipe and turn it into a 5-star restaurant quality pasta bolognese.
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LifestyleTranscript
00:00You ready?
00:02Hi.
00:03Look at him.
00:05What's up, fam?
00:06It's your boy, Roscoe.
00:07Recipe Redemption.
00:08Today, we're looking at Eric Gross' Instant Pot
00:11Pasta Bolognese.
00:12It has 2.3 stars.
00:14Let's look at the reviews.
00:15Paella76 says, beware.
00:19That's kind of all I need to read.
00:20Second comment says, this was awful.
00:22That's rude.
00:23I had to take the pasta that was uncooked
00:25off the top of the meal
00:26and cook it after the Instant Pot was done.
00:29Last one says, formidable.
00:32We're just going to get into it.
00:33It has rotini pasta.
00:35It has cocoa powder.
00:37Eric, I'm going to help you out.
00:38You're going to help me out.
00:40We're going to try and take this 2.3-star recipe
00:43to a five-star.
00:44Redeem it!
00:45I've never used an Instant Pot before.
00:50I don't understand how to cook this way,
00:52but we're going to figure it out, okay?
00:54I hear a lot of beeping.
00:56Can I get a hand?
00:58Laura, can you help him?
01:00All right.
01:01We are here to redeem myself.
01:04Little glug of ollie?
01:05Little ollie?
01:07Same ground beef, same components.
01:10You got to break up your meat.
01:12All right.
01:12All those vegetables we are not going to use.
01:15We're doing one of each
01:17because it's not about the vegetables and bolo.
01:20It's about that meat.
01:22Chopping vegetables is my favorite thing to do.
01:24Am I a fan of the Instant Pot now, guys?
01:29What do you think?
01:30Let me know in the comments.
01:31Read your mind in the comments.
01:33Right.
01:35Yeah, I'm not taking any meat out.
01:37Like I said in the beginning,
01:38we're not taking anything out.
01:40We're building depth of flavor.
01:41All right.
01:42Garlic.
01:44Pancetta.
01:45Listen, putting cured meat in sauces
01:49is one of the most amazing things in the world.
01:51Total six-star ingredient vibe,
01:53you know what I'm saying?
01:55Six-star.
01:57You're going to let that stir.
01:58You want to render.
02:01Let's go get some thyme real quick.
02:08Bailey, awesome.
02:09All right.
02:10Tomato paste.
02:11Tube versus can.
02:13Tube versus can.
02:14Tube wins.
02:16Always.
02:17You want to know why?
02:17Because you don't have that can left over
02:19of all that crusty stuff.
02:21And you can do stuff like this.
02:25I'm going to stir it up before I add my wine.
02:28Oh!
02:29White wine and tomatoes work the best.
02:32I just personally think it keeps things redder.
02:35That makes any sense to you?
02:36Another six-star addition with that pancetta.
02:38Add your white wine.
02:40Stir it up.
02:42Lean back.
02:43Grab your bottle.
02:49Hit me up in the comments.
02:51All right.
02:52My next move.
02:54Stock.
02:56Yeah, I know.
02:56Okay.
02:57Why is she?
02:58Is it two cups?
02:59Right?
03:00Yeah, now you need my help.
03:01You should get my face.
03:04Towards Heidi.
03:07Now it's time for crushed tomatoes.
03:09The star.
03:10In with those.
03:14Half cup of cream's going in.
03:15Boom.
03:16Look at this.
03:17See this?
03:18Look at this.
03:20A nub of parmesan.
03:25That is six-star like crazy.
03:28It just melts throughout the whole thing
03:29and makes it super creamier.
03:31So when you throw your noodles in there,
03:32it kind of tosses over.
03:33Oh gosh.
03:35It's going to pressure cook for two to three minutes.
03:37We're going to take off the top,
03:38add the noodles,
03:40cook the noodles for another two to three minutes.
03:47Are we ready?
03:49Ah, ah.
03:51Oh, it's not that bad.
03:53Don't do that.
03:54Don't do that.
03:55Don't encourage people to do that.
03:56No, no, no, no.
03:57Don't do that at home.
03:59Hit me in the comments.
04:03How long is this going to go on?
04:05What do you guys say?
04:06Insta.
04:07You say instant?
04:08You own one?
04:09You ready?
04:12Hi.
04:13Look at them.
04:15Way more liquidy.
04:17More yield.
04:18More sauce.
04:20All right, we're turning it back to saute.
04:22All right.
04:26Let's give it a taste.
04:32This is good.
04:33Season the taste all day.
04:36Yeah.
04:36Oh.
04:39Excuse me.
04:42Now let's talk noodles.
04:43You can use any kind of noodle.
04:44Today we have a tagliatelle.
04:46For one, it's thin.
04:50It's an easy egg noodle to cook.
04:52But also, let's talk about this.
04:54But chef, it won't fit in my Insta pot.
05:02Big no-no.
05:04Big no-no in the world.
05:05But you know what?
05:06Today, I'm going to do it.
05:10Are we happy?
05:11Yes, chef.
05:12We're happy.
05:14We're going to kind of do a little
05:15boop-bop-bee-bop-bop-bop-boop-bop.
05:17Leaving it open will also reduce a little bit more.
05:21So we have this even creamier texture.
05:24Hey, let's go.
05:29We're getting a noodle cook just from leaving it open.
05:33Again, I treated the sauce as if it was a pot of water.
05:36You feel me?
05:37You want a creamy, simple bolo.
05:40The difference between my five-star
05:42redeemed recipe to Eric's is,
05:47for one, you can see the color difference.
05:49It's not as dark because I don't have cocoa powder.
05:51It's looser.
05:52Like, look at the fluency of it.
05:54You see it?
05:55The consistency of it.
05:56It's more like a traditional meat sauce.
05:58The noodles are obviously a big factor.
06:00I like a mountain.
06:03Oh my gosh.
06:04You should work at the Olive Garden.
06:05I like a glug.
06:08Some basilico.
06:09I can see you adding parsley to this.
06:11Tear this sucker like you do at a pizza place.
06:13Looking good, chef.
06:14Yeah?
06:15Yeah, look at you.
06:16Yeah.
06:17You like it?
06:18Yeah.
06:19You guys feel that?
06:20All right, you ready to try it?
06:22All right.
06:23Ooh, poppy chulo.
06:27Feel that?
06:27You see that?
06:28You see that?
06:41The wine, the tomatoes, boom!
06:44The creaminess is great from the Parmesan rind.
06:47The pancetta really pushed that smoked flavor away.
06:51But to be honest, it's really the star in this
06:53is the garlic and the carrot.
06:55I didn't know that was gonna happen.
06:57Where's Nicole?
06:58Serve me up.
06:59Let me see you plate this up.
07:01You should have like, plated this up like you did yours.
07:03I would have.
07:04You just took the plate from me, chef.
07:05Look at that.
07:06Right?
07:07There's ain't no juice.
07:08There's no juice.
07:09There's no juice.
07:10Right?
07:10There's ain't no joke.
07:12I'm not even gonna watch her eat it.
07:13Y'all just let me know.
07:16Yeah, she does.
07:18It's still there.
07:21It feels like I invited you over
07:22for a Thursday night dinner.
07:24Right?
07:25A Sunday dinner.
07:26Sunday?
07:27Oh, she said Sunday.
07:27That's a huge compliment from this.
07:29To enjoy a Sunday dinner on a Thursday.
07:31Congrats, nailed it.
07:33Oh, again!
07:36Give it up for chef.
07:41All right, send us home.
07:42Oh, wait.
07:44Uh-oh.
07:46I thought of something else.
07:47What?
07:49The pasta's cooked perfectly.
07:50Oh!
07:51I was like, is she not gonna say anything about the noodle?
07:53All recipes, community.
07:55Hit me in the comments.
07:57Let me know what you think.
07:58Eric, I see you, bro.
08:01I hope you see me a little bit, too.
08:03I'm just showing this 2.3 star recipe
08:07to become a five star recipe.
08:09And maybe even a six when you do stuff like this.
08:14I can keep going.
08:18Redeem it!
08:19♪ Want to help me say ♪
08:22♪ This song of freedom is all I ever loved ♪
08:27♪ This bowl of snow ♪