Brooklyn Beckham's 'ridiculous' recipe for popular dish mocked by ex-royal chef
Brooklyn Beckham has been criticised by royal chef Darren McGrady for his 'ridiculous' recipe as he has been mocked by commentators for his unusual cooking in recent years
Influencer Brooklyn Beckham has been ridiculed for his unconventional cooking method by a former royal chef.
The 26-year-old, who in recent years has been striving to establish himself as a professional chef and gain credibility in this field as he tries to step out of his parents' shadow, has not been without controversy.
He has faced criticism from commentators for burning bacon in traditional dishes like spaghetti carbonara. Now, another culinary expert, Darren McGrady, has joined the chorus of critics.
McGrady, who has cooked for the late Queen, Princess Diana, Prince William, and Prince Harry, has reacted to Brooklyn's decision to cook his pasta in sea water.
In a conversation with Heart Bingo, the seasoned chef suggested that Italians would be shocked by this method as seawater is too salty for cooking pasta.
He stated that using seawater was far riskier than simply boiling tap water and adding salt due to the potential contamination of seawater, reports the Mirror.
He elaborated: "If you suggested this to an Italian I think they would be horrified. To be honest, it's ridiculous.
"If you're cooking in sea water it's going to be much saltier than you need for pasta. It's going to have bacteria, viruses, all sorts of pollutants in there. It's not something anyone should do at home.
"You just need fresh boiling water on a rolling boil. I like a pinch of salt in there, but some people don't. By adding salt you increase the temperature of the water, which helps it cook. Then add your pasta and give it a stir."
Alongside critiquing Brooklyn's seawater method, he also advised against adding olive oil, explaining that whilst it might prevent the pasta from clumping together, it would simultaneously stop the pasta from adhering to the sauce.
He clarified: "Never put olive oil in there to stop it sticking, you want the pasta to stick so it can stick to the sauce, that's the whole purpose of it. You're cooking it Al Dente so it has a bite to it. Then just strain it off and add your sauce."
This marks another occasion where a pasta preparation has sparked outrage, following a British recipe for the beloved Italian dish that infuriated one Italian so severely they wrote a letter to the British embassy in Rome demanding the recipe's removal.
The recipe for cacio e pepe, a classic dish featuring pasta, black pepper, and pecorino cheese, featured on the Good Food website and subsequently triggered a minor diplomatic incident.