Busting Spaghetti & Meatball Myths

Today we are breaking your balls and ours, everyone's balls, really all chefs know that there are unbreakable rules in the kitchen, but what happens when you really break those rules? From chef to chef waiting to get busted to find out we've assembled this highly trained team of serious culinary professionals to put them to the test because this is Miss Myth Chewers. Do you want to see my sword collection? No, yes, oh, thanks for being so worded uh today we're

busting

spaghetti

and

meatball

s Mist now we've busted

spaghetti

myths

before and some would say today we're just

busting

meatball

myths

but we'll eat them on top of spaghetti, are you ready to do it I'm ready, who likes balls?

I love balls. BS, balls, balls, balls, balls, balls, balls, balls. I'm juggling, okay, first, though we have to talk about my launch. I know we've been thinking like a mythical kitchen, why not? We have a hot sauce, why don't we have a spice plan? No, no, this is what we are going to start marketing frozen soup. They will be in all 7-Elevens throughout the United States. We have already signed the deal. I wrote it down on a napkin and sent it to 7-Eleven Corporate, they haven't responded, but the soup is ice cold, so what's the biggest problem with the soup?

Sometimes it's too hot, that's right, and it's liquid, sometimes it's too hot, so we're working out both. of those problems because we put the soup in ice cube containers and that way the soup cools down and then you can add it to the hot soup and it cools it down without diluting it, which prevents many soups from burning. Across America, can we shape them? balls, we can shape them into balls, in fact, we are going to make clarified frozen soup for the fancy cocktail there anyway, this idea sucks, this idea is good. Mark Cuban said he was fine, but he hasn't responded, but I think he will.

Say it's good, so first let's try the old Italian nut trick, that is, you take fresh bread, you soak it in milk and then you mash it into your meatball mixture, they call it banade or in mythical cuisine. parlins banad vs breadcrumbs soaked in milk see if it gets you half way there vs just breadcrumbs and no milk which is the way I always made dumplings for a long time and then they say you have to mix the dumplings like the soft ones hands of an old stone-looking lady, like she folds it there to avoid mixing it too much.

Let's see what happens if you do a small two-minute blend versus a 5-minute puree, you have to mash those balls versus what happens. when you actually put those balls on the spin cycle and beat them and stir them to see if we really can't overmix a meatball, then we cook, we'll see if you really have a whey. A little bit of that reaction of browning them before putting them in the sauce instead of just cooking them in the oven, which is what I do because I'm lazy and only make them 5 pounds at a time. I'm actually making probably about 200 meatballs. a month only for personal consumption which never brought me B with your fiancé I don't know what you divide the balls with your fiancé yes, but I divide them.

I eat twice what she eats so I get it 2 to one even though we share an equal grocery bill it seems pretty messy now that I think about it, next we're going to find out how long you have to cook the meatballs in the sauce . A lot of people, myself included, say you really have to let it simmer. there I go for about 90 minutes if I have time to get all the flavor out of the meatballs and use it in the sauce and vice versa, so they are nice and tender instead of a quick 15 minute bit of sautéing or not even getting to the sauced balls. , you're going to dry out. balls straight into the spaghetti let's see what's going on with that Lily you look mean, it looks like you want to hit me this is serious meat Bowl M, okay, everyone's ready to start, yes, let's wait, can you? make like an Italian Little John yeah yeah yeah that's just Mario okay everyone Mario write down your guesses not all Italians are plumbers who ride on dinosaurs that's a stereotype they're all Tony Soprano um , we write down, what do we do?, we write down.

Our guesses are that the loser has to juggle the spicy meatballs. We've been here before. I'm sorry. The loser can juggle the spicy meatballs. Let's get into it. That's SP B sp sp B. Who is he supposed to be? Like who are you emulating a guy from The Sopranos? who comes from Italy to then join Tony in New Jersey is like season 3. I've never seen The Sopranos, no, I told you I was watching Oz first to get a feel for HBO like you don't have to prepare for The Sopranos with? You know how you eat so many cold cuts from the refrigerator in a bathrobe?

Hello, welcome to the myth-chewers. We're trying to see if breadcrumbs versus bread slices and milk, aka bad, really makes a difference, it's a really interesting concept. which means bread and I guess some stranger means like bread soft as silk, smooth as silk, which is literally what is translated as no. I had actually never seen this technique until I moved in with some Italians when I was like 20 and they saw me doing it. P go go go go go um and I was making meatballs and they said you have to soak the bread in milk, they said it a lot more Italian than that um, but that was the first time I saw that and I started doing that, but the problem is which I usually have L bread and I have breadcrumbs, so I started soaking the breadcrumbs in milk.

I just don't buy sandwich bread like that so I started soaking the breadcrumbs and milk so I'm really curious to see if this one has a chance yeah I mean Lily and I in our 2 on 2 made some meatballs really amazing because of the panad P. You think the pad is the key. You think he will win for sure since he was a. Girl when I found out what a Miss America pageant is, yes, it should be since she was a girl, as a woman, she watched the Food Network and they used bread soaked in milk and, um, they solved world wars with soaked bread.

How good was that going to do because I'm wearing two gloves and it was going to be all with that? Well, I can't, I don't listen, I'm just putting the raw meat in ra, I don't need it. to wear gloves I will go this way the mutton meat will get inside my bracelet although the mutton will get inside the bracelets but then I will just suck it I will suck the bracelet I will get very raw meat under my nails, but fashion proceeds as healthy and yeah, look at this, look at this, there's actually what's called Deadpool and that's what yeah, you like it, decide who's going to die first at that moment is one of us. is going to bring you coli in the mythical kitchen and you can guess who um I oh I was going to say I'm Missy cabbage like 2024 the interesting thing with the fresh bread soaked in milk you're getting a lot more moisture because think about breadcrumbs versus bread, it looks a lot more humid, it is brighter than them.

Breadcrumbs are just bread minus water and then when you soak them in milk you add more water to the equation which means you might get a juicier ball which worries me. However, it's this kind of falling apart and becoming too crumbly, sure, where is the line between cuteness and softness? And we're going to walk that line today, speaking of walking the line, check out their fabulous aprons that you can buy at Mytical.com, what do they do? Say life's too short to cook on medium heat, buy them, they're really cute and look, they make something cool, can I show you this cool thing they make, really cool, it's cool, right?

I thought it was cool and life is too short. to cook over medium heat Nicole, I put a half-eaten apple in there to take it out and eat it a little to show that this can hold an apple, uh, and I didn't eat my fruit this morning, no, I was eating that half, so, what? what's your vibe? today, what's the vibe like, you know, when you get ready for work, what was your vibe for, like the fit, oh well, I was thinking, I'm going to cover my bottoms with pants and then I wore closed toe shoes. because you yelled at me for wearing open shoes in the kitchen and then I thought about the shirt, because this is what the nipples don't want on camera, the shirt covers them, yes, yes, yes.

Mine was like an Italian disco from the 70s, can you feel it? Yes, yes. No, I'm feeling it. I'm just not moving my body as enthusiastically as you, but I'm in. I'm doing the exact same move. Okay, it's very nice to hear that you look good. I think the denim jump do you want? Come on, yeah, you look like a, you could say it, I say Canadian dominatrix, you know, you know, you got the denim, that's what they do there, they like the denim, uh, these are all very different looking balls, yeah, um, do you? what are you seeing from the appearance? um these look denser they look denser they look more meteorites they look like meteorites probably because there's milk in there yeah, it looks like a meteorite that looks like a meteorite oh like a meteorite meteorite, I know you're saying meteorite, but that could be like a meteorite or meteorite, it's like something that came down from the sky, yes, but also with meat, okay, it's a meteorite, so it seems too dry, it seems too wet to me, it looks like my Goldilocks ball, you know, that's what I want . cut them all no, cut them all in half because I want to see what they look like in the middle Josh, any difference, this actually held its shape more the one with breadcrumbs and no milk because you get less moisture, right, some are drier. to keep the shape better, it still looks very juicy, although we cook them so that we like what 160 in the middle 155 155 we let it take to 160 um this looks juicy hold that one up squeeze that ball towards the camera the ball a good squeeze talking about canadian dominatrix sorry, which one should we try first?

I think we should try this one first. I feel like we should go from dry to wet. Okay, great, if I had an opinion I should have said it out loud instead of provoking you, okay. that a lot, but I don't think it's bad, I just think it's a personality trait, regards, yes, personality traits can be bad M oh, it's okay, ball perfectly fine, you know, it's not bad, it's doing its job , meaty, garlicky, mhm, well salted, happy, meaty, happy balls. okay immediately better immediately immediately better M much more eager much more developed M man I don't know now I'm looking now I'm looking at these very wet beanbags over here and I'm getting very excited I'm the Canadian Dominatrix, okay, do you know that an aviator is called avrix ?

Yes, you tell me things and I remember them. You know when you talk to me, I remember everything you say. I'm eating it, it would be nice if it was reciprocal but no. No, tell me, tell me something you've said in the past and I'll tell you if you've said it in the past. Wow, tender and beautiful, the expression of all the herbs, the softness, but still maintains its shape. it's kind of like it's a little bit, you know, I could R, but it's still very good, I feel like it could just suck, you know what I mean, yeah, I just did, it literally gets you wet as you go from dry to wet, put that in the meatball and no, I'm moving.

I've eaten a lot of your hair over the years, this myth ate us, we got some meat to beat, oh yeah we won the last round so we got some panad meatball. yeah, all the bowls and we have 2 minutes, 5 minutes and 15 minutes, good luck with that, oh I'm ready, let's start now because we're going to be here for a while, okay, okay, oh yeah, okay, that's nice and soft. my hands in two balls mix you should feel yeah, you're eating your meat, it's a lot of sensation, um, why did you vote? I actually voted for 2 minutes because I don't think you should overmix the meat, I think it can be done. like super hard and kind of like what's the word I'm looking for stretchy and it's almost like if you mix it too much you're turning it into a sausage yeah, I want like I want a meatball that has structure but soft and tender, you know?

I still want it juicy, I mean, that's why we use the 8020 meat like it's still tender and the EXA fat has a lot of fat. I voted for the 5 minute one. I think there's some value in mixing it up and yeah, you. I'm using 8020 beef and I think homogenizing that fat into the mixture will make the meatball cook a little more evenly so I think you should mix your yeah but I'll like to do a lot of different techniques to get that 15 minutes so There's going to be a lot of this and you know, you know what?

I'm trying to mix my meat. I feel like we're not mixing it well. What do you mean? How do you mix me? I think We are not Italian enough, okay, we continue mixing the meat. Now I mix my meatball for about 10 minutes. I still have a lot of meat to mix. I was going to explain some more scientific things, but I'll come back. in my usual voice because that's going to take a long time with all the SDGs at the end. I think Meats is like a dough where it's okay, I'm done, I'm done. Minute by session M, I'm just falling.

Think of it to me as like mixing dough where you want to mix it because you're trying to break down the proteins. Think about blending your other meats like chicken if you're tenderizing it and you like to blend it, yeah, um. it's just you know it's softening it a little bit more, so I don't know, I don't know if you can mix it too much,I have nothing man I have no friends I said 15 minutes you know why because I still wanted to try the meatball and I felt like 90 minutes would make it taste like sauce and meatball and I want to taste the difference between meatball and sauce sorry I like how neither From us take spaghetti no, it's okay, this and this one are very similar mhm, the sauce cooks a little outside the meatball, but it's not much of a difference, right? guys feel like there isn't much difference yeah the only thing this does is it might overcook the ball a little if you really want to temper your balls which you should this maybe even better than that I agree I agree I like this is still nice and tender and juicy, it's going to be between this and yeah, like you're not really getting anything out of just letting it sit there for 15 minutes. but let's see about 90, oh God, some kind of solder there's a spicy B in there, it tastes like sauce, the sauce is delicious, do you know what it is?

The sauce became so meaty and intensely meaty that it almost no longer tastes like tomato sauce. I like it, though that's what I want, just a good sauce. I like the difference between the brightness of the sauce, the number of balls and the pasta. I love minute zero. I also make it third and then it is a little overcooked. version of that you don't get the flavor of the meat as I enjoy the sauce here, but this one you don't have to wait zero minutes is the winner zero baby pretty spectacular pretty spectacular I guess what are we talking about myth, we myth? oh we miss this Munch not spaghetti I the balls Munch you discovered it I I spaghet we are chews ice spice that's right, we M today we burst spaghetti and meatballs Mist but except only meatballs Mists we discovered that if you Soak fresh bread in milk, you make a panad in Italian.

It makes your meatballs super juicy and delicious. It was a great find. I'm going to keep doing it now that we figured out that you really have to gently mix your meatballs. We did it for 2 minutes and found it was nice and tender, compared to 15 minutes it got that spicy kick which is not ideal for balls. We found that if you apply whey, that myard reaction actually carries over enough to the sauce to give you some. fun flavor and texture contrast, uh, shout out to the moist balls added to the sauce, although that wasn't bad. I'm glad I did, then we discovered that you don't really need to cook the balls in the sauce if you do it for 15 minutes, they just cook a little and dry out.

If you do it for 90 minutes, the sauce becomes very meaty, but you like the brightness of the tomatoes compared to all that mayard meat in the balls with the minute of cooking. how many did you get right these are my predictions for the meatball okay these are breadcrumbs with milk 2 minutes here than zero minutes I got a three pretty good 75% we see average how many did you get right I said panad 5 minutes seared and 15 minutes yes, yes, I got two correct. Boo Li is bad. D Nicole, how many did you get right? I guess milk plus bread doesn't matter. singed and zero minutes.

I got three smart, smart, smart, someone asked me Josh, how many did you get crumbled milk? 2- Minute Mixture 90 Minutes Seared Cooking I tried to draw the Italian flag but I only had a green marker so now it's Nigeria. Shout out to all the nigah friends out there. Lily. You and I are as stupid as each other. Congratulations. I have two. a stupid compliment, well you know what that means, we have to juggle spicy meatballs because someone said so now, it's what we have to do. Juggling the muscles was nice and warmed them all up thanks for stopping by the myth chewers thanks for clicking on that video and as they say tell them what they say in Italy please don't cancel us this was done for love, Except for Lily, I really don't like her, see you next time, hey, you know when you played JV Basketball in high school, Coach Andis said that if Tim made the half-court shot, you wouldn't have to do conditioning, Except Tim wasn't very good at making half-court shots, but you still always believed in him that he would make half-court shots, so you didn't have to do conditioning, yeah, so, if so, if Lily shoots the meatball high in the air and I catch it. in my mouth we can't have to juggle them that's good I have three tries I have three tries yes yes okay yes COUGH throw it real give me something I can catch okay okay yes and something you can catch yes but I like it but Stop, okay, okay, see, that's so high, holy shit, that was so high again.

I wasn't that high again, yeah, yeah, the god that hurt my lip, ready, yeah, yeah. Sorry, sorry, sorry, sorry, okay. one more try I'm not good at sports okay, okay, give me, but yeah, give me something reasonable, okay, wait, I need to like it, yeah, ah, damn. Life is too short to cook over medium heat or whatever rat tattoo said, buy the new thing. Hot Stuff Apron now at mitico.com