Welcome to Does This Work?
I'm Jeanette from Rachael's culinary team
and I'm here to help you test out
all those trendy recipes you see on the internet.
To find out if they really work.
Previously on Does This Work?
(buzzer)
I don't actually taste any of the cheese.
Really?
There we go guys.
Uh oh, uh oh.
(buzzer)
Uh oh, ha ha.
On today's episode I am very excited.
I'm making multi-cooker meat--
spaghetti and meat sauce, why don't--
I'm making. She's gonna leave all this in.
We're gonna be making multi-cooker meat sauce, spaghetti.
It's hard to say.
I'm gonna be making multi-cooker
spaghetti and meat sauce.
(energetic music)
On this episode we are testing out a product
that I know plenty of you guys have at home.
I haven't tried it yet,
so I'm really excited to try this today.
This is the multi-cooker.
It steams, it bakes, it roasts,
it slow cooks, it pressure cooks,
pressure cooks seems like the big one
that people use this for.
And, it supposedly makes yogurt?
We'll see about that.
No, we're not gonna see about that.
I'm not making yogurt in this thing!
We're making a one-pan pasta and meat sauce,
which have become wildly popular.
It's one of those concepts where you
put everything in the pan.
The pasta cooks with the water
and all the liquid that you put in it.
So this is supposedly going to do that as well.
I've had a lot of success with one-pan pastas before,
but again, having never used this,
I've got a few concerns about this one.
So the first step of the recipe
is to turn it on saute and normal.
So I see a button here that says saute.
And it clicked to normal.
Next it is--
(beeping from multi-cooker)
Is that this? Is that this?
(laughs) Great, it's on!
It says to add two tablespoons
of olive oil to the multi-cooker.
Then, you need to put in three cloves of garlic
and half an onion.
I don't know if you've watched the series before,
but you know how the recipes that call for
half an onion make me a little upset.
What do you do this other beautiful half an onion?
It's just tomato sauce, you could throw it in.
But, we are going by what the internet says today.
We are following the recipe.
We've got sizzling.
Alright, let me grab a food mover.
This is just like a saute pan.
Gonna add in some garlic.
I'm pretty impressed by how hot it got very quickly.
Let me give that a quick stir.
And then it says to add the mushrooms.
I frequently buy this little boat of sliced mushrooms.
They're already cleaned and they're nicely sliced,
and it saves you a step, so I'm letting you in
on my little secret.
And now I think it said just for it to saute
for like five to eight minutes.
Okay, so I've been alerted that
the front of this says hot.
I don't know why it says hot.
Now the recipe did say if anything started to burn
to put a little drop of water in it.
But I just added mushrooms to this,
and I know you guys know that
mushrooms are super watery.
So I'm gonna let that cook out for a little bit,
and maybe some of the water in there
will cool this down.
But I actually feel really comfortable
with the temperature that this is cooking right now,
because it will hopefully get a nice brown on our mushrooms.
Oh, it stopped saying hot.
It stopped saying hot, so maybe the mushrooms did
what I thought they were gonna do.
It's like a multi-cooker facial in here.
The mushrooms are definitely releasing
some of their liquids.
And now I kind of feel like it's cooled down a bit,
which I know that we said we wanted to do
because this was alerting us that it was hot and burning.
But now I'm feeling like the browning process
of the mushrooms have slowed down.
We're just gonna keep moving.
We'll let it-- yeah, it almost feels like it's turned off.
Like I know there's a lot of steam coming off of it,
but I'm not even hearing a lot of that sizzle anymore.
And the mushrooms have cooked down a lot
so I guess we're ready for the next step of the recipe.
Which is to add in a pound of ground beef.
Oops. Don't add the paper.
And to break it up with a wooden spoon.
Um, oh I was supposed to add in some olive oil.
Add another tablespoon of olive oil.
And now this is gonna brown.
I have to make it go on saute high.
So I'll hit that. I'll hit saute.
You're supposed to go to high.
It's not going.
Got it. Got it.
Okay, I did lose a little bit of heat in my pan
during my on and off escapades.
But I think we'll get there.
I'm gonna use this time--
(multi-cooker beeps)
What's it say? On, okay, we're in a good spot.
So the olive oil's in, the meat's in,
I'm just gonna season with half a teaspoon of salt.
And now, I'm gonna let this meat saute
on high for eight minutes.
I'm gonna compare it to
making a regular meat sauce in a cast iron.
That's normally how I do it.
And everything in here's just really watery.
The mushrooms never really got that proper brown
because I feel like the temperature dropped
and now the beef is cooking
but I'm gonna say the beef is like steaming a bit.
I have to say, besides the onions and the garlic
that I threw in first when the oil was really hot,
and then supposedly it had overheated a bit,
I haven't been super happy with
the brownage I'm getting on the food.
So I'm gonna give this another three minutes
and we will see how it goes.
Okay, so it's been eight minutes.
And I am going to give this another stir.
Ugh. That was my reaction. Ugh.
We're getting little droplets of water
right around the side.
And I think that that's just kind of showing you
how much this is steaming.
I'm getting a little browning.
I'm gonna say that this meat is--
Let me see it, I can't see.
I'm gonna say it's like,
I'm gonna give it a 10% on the caramelization.
It's caramelization or caramelization?
I'm from New Jersey so I say caramelization,
but then I was asking my mom this weekend.
She was like, no, I say caramelization.
She's from New York, I'm from New Jersey, I don't know.
We're gonna go with caramelization.
So the caramelization on this beef
is not where I would like to see it be for a meat sauce,
because caramelization equals flavor.
We are gonna add in a 28-ounce can of crushed tomatoes.
I'm hearing that big sizzle once it gets
to the bottom of the pan.
I'm gonna give that a stir 'cause that liquid
will probably now pick up
some of those brown bits from the bottom.
You add in a 14-ounce can of diced tomatoes.
Next I'm gonna add in some spices.
I'm gonna add in half a teaspoon
of granulated onion, or onion powder.
I'm gonna add in half a teaspoon of some black pepper.
I'm gonna add in a whole teaspoon of garlic powder.
And then two teaspoons of Italian seasoning.
One, two. I love Italian seasoning.
And now it says to put in two cups of chicken stock.
This is a particularly important step
when you're making a one-pan pasta,
'cause like I was saying you have to make sure
that there's enough liquid in this pot to not only, like,
bring out all the flavors of the sauce,
but also to cook the spaghetti.
I'm gonna give that a swirl.
And now what this looks like is
a pretty watery meat sauce.
So now I'm at the stage where it's time to add in the pasta.
The recipe calls for eight ounces of spaghetti.
So this was a full pound, so I took half.
Eight ounces is half of 16, 16 ounces equals a pound.
I'm about to commit a giant Rachael Ray sin.
Rachael is the inventor of the oval pasta pot.
Which is perfect for spaghetti.
And she feels particularly strongly
about having to break pasta.
And this recipe calls for breaking this is half.
'Cause obviously you can see this won't fit.
It's time to break spaghetti.
(drums)
It wasn't that bad.
Alright, so now I'm gonna layer it in.
A few going that way, and I'll do this handful
going this way.
So now it's time to pressure cook.
I am gonna put the lid on this guy.
First try.
If you've been in the room it's taken me a lot of practice
to learn how to put the lid on.
Also, can you hear this?
(music from multi-cooker)
It's like you're a multi-cooker DJ.
DJ JJ playing the multi-cooker.
Okay, I'm done.
So now I need to set it to pressure cook
on high for eight minutes.
The knob is turned to sealing.
It said that it can take 10 to 15 minutes, um,
for the pressure to build, so--
(beeping from multi-cooker)
What's it say now.
On.
There's a very little screw that is kind of sticking up.
And I think that that's the needle
that they refer to, that they said would be up
while the pressure was building.
And every say often I see a little bit of steam
come out of this thing.
Okay, so it looks like there's about one minute left
on the multi-cooker.
(multi-cooker beeps)
Looks like there's zero minutes left
on the multi-cooker.
And now it says to turn it off.
And it says to wait for this little
needle-screw-lookin'-doo-hickey-guy-over-here
to drop back down.
It says that the needle can take about 10 minutes to drop,
so we're gonna give it some time.
This multi-cooker is actually like a human with emotions.
It needs to vent sometimes.
It is doing a lot of different jobs.
What'd you say this was called?
We've done a bit of Googling in those 10 to 12 minutes.
Sh. We've done a bit of Googling in those 10 to 12 minutes.
What'd you say it was called?
I've been calling it the screw-needle-doo-hickey.
The float valve is still up.
It said 10 minutes it would go down
and then it was time to vent it.
So, I'm just gonna vent it.
Venting.
That wasn't as scary as I thought.
And it smells like meat sauce.
It smells like pasta.
I think it's time to rain down judgment.
(thunder crashing)
Okay, so we are here with a
very very very special guest today.
She is my Jersey sister, my Italian Jersey sister.
She is the perfect person to help me judge this recipe.
First questions first: have you ever used a multi-cooker?
I have one, but my mom has scared me out of using one.
Okay, this was an entire one-pot pasta.
So the pasta's in here too.
So, we're gonna see, I'm gonna open this.
Moment of truth.
Ah!
Oh!
Okay, what are we thinking so far?
I'm gonna give it a stir.
Well.
Some of the pasta looks a little clumped.
[Dina} Yeah, yeah, I mean,
you saw a little bit of that oil.
From the beef, kind of.
(both) Rise to the top.
There we go.
That doesn't look bad.
No, not at all.
Jeanette] It looks cooked.
The true test is gonna be if it's like
that al dente cook or if it's like that mushy cook.
Absolutely. I mean, that looks pretty good.
So there's mushrooms in here, there's--
It looks hearty.
It does look hearty.
I know, here' let me grab you a fork.
The recipe didn't call for this but, like, you need cheese.
Cheese always makes it better.
Dina's my girl. I need cheese. You need cheese.
So let's grab some forks.
Before I start eating with my hands.
Embarrass myself.
Look at how beautiful this is though. I mean.
It's not really cute to eat pasta on camera either, is it?
Well, nothing I do is really that cute anymore.
I like it.
I don't mind it.
The pasta's not cooked the way that I like it.
It's a little bit soft.
It's a little soft.
But you know, like, for a weeknight,
you got kids or you're doing something quick,
you need to like save your life 'cause you're too busy,
I wouldn't be sad about this.
No, I'm going in for a second bite.
You're going in for a second bite.
I know, I'm still eating it.
So we're not, like you know, offended by it.
No.
The meat sauce is delicious.
I think it's very good, yeah.
Would you say it's, like, a minute over.
Like I would say, maybe two minutes over.
I was gonna say, maybe two minutes.
Maybe two minutes over.
If I was boiling it and draining it
this would be the texture if I was like,
crap, I left it for two more minutes
and we're still eating it.
I left it too long, but we're gonna live. Yeah.
We're still gonna eat it.
We're fine.
Now we need to decide--
Okay.
Did it work?
I think for the goal you had in mind,
I think it worked.
I think it worked.
Since we cooked it all in one pot, it really incorp--
This is all you gotta clean up.
This is all I have to clean up.
That is a win for these videos.
That is.
'Cause, oh my gosh, you should see some of these videos
and the mess that I've made.
I would say that the downfall of this recipe
is the texture of the pasta.
It's not bad, but again, it's not that al dente,
cook it, you know, like--
Which, that's preference.
Some people don't like it that way.
You're right, you're right.
I mean, you're wrong, but (laughs).
I'm trying to be nice.
You're trying to be nice!
I'm not being nice.
You're wrong if you don't like your pasta al dente.
I would say if I was gonna do this again
I would make the sauce.
And then I'd probably still just boil the pasta on the side.
Mix it all together.
You can even throw it in here
and use as your mixing bowl.
You sure you don't want to Lady and Tramp it?
Thank you very very much to my very special guest
and my real-life friend Dina, my Jersey sister.
And if you like this video
and you want to see us stuffing our faces with more food
and making plenty of messes in the kitchen,
make sure you subscribe to our YouTube channel.
(multi-cooker beeps)
What? What do you want now?
