11 Chef Skills I Learned Making Fresh Lasagna...
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- Опубліковано 23 лют 2018
- A Perfect Lasagna Recipe will teach you SO MUCH more than the lasagne alla bolognese recipe itself. Fresh Pasta, Mirepoix, Maillard, Deglazing... Some of many chef skills you'll get along the way.
A few more pieces of information to help you make Lasagne :
Meat : 2 parts beef, 1 part pork.
Béchamel sauce is 1 part butter, 1 part flour and 1L milk.
Hacked Oven dish 26 x 32 cm
Lasagne cooked for 45 minutes, then 10 minutes uncovered.
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Salut,
Alex - Навчання та стиль
in Poland we call Mirepoix "włoszczyzna" which roughly translates to "something that comes from Italy"
Mail some golabki, kielbasi & paczki, please ?
William Gruff someones mad isnt he
As an italian I feel so proud of that🙂 by the way, is it true or false that the russian salad in polish is called italian salad?
@Lich King ah ok thanks😉 so probably some bullshitter bullshitted me😌
Thank you. I needed that laugh!
I´m so glad that you like the knife Alex!
LE Knives hey do you take orders
That knife looks really nice
Do you have a website or do you sell to the public?
a true fan
creepy
Hey Alex, i tried this recipe out and my family treated me as if i was a 3 star michelin master chef, it was amazing thank you for sharing.
As if? go all the way my man
"I didn't find any white wine"
*Adam Ragusea wants to know your location*
ye
I thought this immediately lmao
YESSSSS
Would love to see the two collab
Thanks, I didn't know his channel and looked for it after reading your comment. It's been a great discovery for me :D
"...I didn't find any white wine..." And with that Alex was effectively ostracized from the french society
He's just lucky they did away with the guillotine.
Not if someone drank it....
There’s always red wine...
@@akindofmagick OK, but wines function is to create a complex flavor. So, rice wine can be a personal alternative. I prefer a dry red one, but Ill prove that one any time.
Says white wine is the same as Sake smh. Sake is rice wine...
Hi alex. I'm an Italian teen with the passion for cooking. I really admir your job: you manage to always keep the food topic interesting.
Two tips for the ragu:
The soffritto goes in first, it softens and then you add the meat that Cooks in a flavoured oil.
When making ragu for lasagne always cook it less leave the sauce a bit more kisses : when you cook the pasta in the oven it will thicken and it will reach perfection.
Always boil the pasta sheets, if it is dry for 1- 3 min when it is fresh only 20-30 sec. I don't know why but my nonna always does it like that and its the best cook I know
Keep up the good work
comunque non è vero che la pasta va bollita per forza, dipende dalla pasta e dal condimento.
For the reason of the pasta pre-cook, it's for taste and practicity: the glutinous flavour/texture will stay in the cooking water instead of staying in the lasagna, and also the cook pasta will be more flexible and you don't care anymore not having a square dish because the pasta can fold and adapt to your dish, not the opposite.
Also I usually see the pasta a bit thinner for lasagna and would recommend the oven a bit colder (around 160°C) so you don't need to tamp it with alimunium foil and allow the sauce to get inside the pasta and don't trap the potential excess of humidity
Me an German guy´s watching a French guy that speaks English making Italian food
Ehrenmann mr international
@@jakobleudemann5775 Mr. Worldwide *pitbull intensifies*
same here. in belgium. :-)
Monsieur Mondiale
then you have to tell us how you make the goulash in spanish XD
As a stay-at-home dad, I enjoy making these sorts of dishes. Keeps me busy so I don't go insane, and also it adds tremendous value to your food budget because you can transform a bunch of cheap ingredients into something special.
In my hometown in the Netherlands fresh ingredients are getting more and more expensive. Our government just raised taxes on food, this makes it hard for a lot of people to eat healthy..
This was done perfectly!
Much love from Italy.
alex! it might seem like a boring idea but please do a video on how you clean up after cooking. i always end up spending more time cleaning afterwards than i spent prepping the food in the first place. i need tips to make it easier for me :(
That is such a good idea. The most significant and valuable tip I have learnt is to wash up and clean up as I go along. Good luck! Cheers, David
It sounds simple but cleaning as you go makes a huge difference
I suggest to always have a kitchen towel on your lap, to always keep the working table clear at all time, keeping the discipline clean as you go, example : step 1 cut mirepoix, after cutting clear up the mess, wipe the table, and clean the cutting board, and so on and so on, if you do this in every action you make, you will have less time in cleaning afterwards, because the work is not piled up, and try to organize every preparation neatly, try to imagine and think of the steps needed to cook a dish, the container, tools and utilities, prepare them first before preparing the ingredients, and finally cooking. so it doest get out of order and make a mess. For further info its called the religion of mise en place, goodluck :)
Ardhan Labib crewc02 DRMNZ sounds like good advice! i will have to plan my cooking better now...
And if you can't clean immediately, fill the dishes with water, especially when milk is involved! Otherwise it dries out and is even harder to remove! Also stack the dishes properly so that they take up less space. If your space allows it, stack them not in the sink, because otherwise you'll have to clear the sink before even starting the washing up, and that's so annoying! ;)
The irony that the hand washing technique is so relevant these days.
I found it the comment I was looking for!!!
@@LuisFlores-cx8py Me too!
I was sooo gonna say that
How
Just what I was thinking
3:23 improved my chef skills and my coronavirus protection with those techinics
If you ever open a restaurant I would totally travel to try your food
EMEIARAII I would to
ilive in germany so this could be a real option
I would go too.
Somebody toucha my baguette
LBGST zockt what does Germany have to do with Alex?
As a chef in profession, "I love the way you explains the technical terms & do exactly what we professionals used to do when we make Lasagna Bolognese". I totally agree with your hand washing techniques & btw their is a difference between Béchamel sauce & White sauce. :P
Love from INDIA 🇮🇳
When I was about 18 years old, I made my first sauce Bolognese. Since then I always loved the moment when all the ingredients come finally together to one beautiful sauce. And when you bring this to a Lasagne, well that‘s really one of the best things. I started making Lasagne about 30 years ago and my recipe is exactly the same as yours. Thank you Alex, you have a wonderful way to teach and also to entertain.
I watch this masterpiece at least twice a month. Absolute perfection in my eyes in terms of tone, presentation, and elegance. Brilliant, Alex!
A little weird, but okay
Gregor Samsa fair enough
All sumed up to 1 word passion
Alex "soffritto" is different from "mirepoix" and we start to cook the soffitto first and the meat after that. No need any caramelization process and the fat help to keep the flavor and keep humide the "ragù". We usually use red wine (red meat) and white wine for white meat (rabbit, volaille...).
Your pasta is too much thick and usual we blanch it in a boiled water with extra virgin olive oil and cool down in a ice water, then we build it up.
Even if you don't cook your pasta before, you don't need to put any aluminum on the top to close your lasagna shape and it's better to cook it without fan otherwise your lasagne will be dry. It's better if you make the "ragù" one day ahead, then the flavors will be much more mixed and it will taste amazing. Once Lasagna cooked, leave it cool it down on the table or wherever in a environment temperature and let it resting. Hit it up again before eat, it makes a really big difference in terms of flavor.
Beside that I like your style Alex, very good job! :)
Agree with what you say. I was taught to add some warm milk after the red wine has been reduced.
@@SiegfriedPretsch no need to put milk after Wine👌🏻
@@emanuelepartiseti8982 I disagree. The consistency changes.
@@SiegfriedPretsch you can disagree, but you don't need milk in order to make the ragù. :)
@@RobertoTestolin Ragù alla bolognese needs milk and dry white wine
I just got to the bottom of what I like about literally all your videos: it's your "Let's do this!" attitude :)
It takes you places and lets you do things, I am a fan and inspired to pursue the same attitude.
Yeah, same with me. His videos get me motivated to do all kinds of things, not only cooking
I am French Canadian and I am so glad to understand everything he says. Plus, it's French French, aqnd French English, so to my ear, everything sounds fancy. Props!
personally, I disagree on all points. I can barely sit through most of his talking and find the french accent very grating. but the subject matter, cinematography, and editing keep me coming back, I like the dude and his personality, I just don't like the way he sounds.
Man, you are just amazing! I love the way you cook and teach your audience! You're a true professional and every of your videos makes me love cooking even more!
#12 chef skill eat all the food
A serious lack of "spread it like butter" on this one.
We were already Saturated with butter my dude
Alright, I tried it (using red wine), it's absolutely fabulous. You motivated me to use the pasta machine again, I was lazy and bought the pasta from the shop. So much better when it's home made
Alex, your videos are amazing! I’ve only seen a few so far but your combination of excellent camera work, passion for good food, and even a little food science mixed in is so entertaining. You are inspiring to inexperienced cooks like myself.
I'm happy I'm not the only one, who gets super hungry while cooking Tomatosauce. The four hours are tortur!🍝😋
Truly inspirational, real-world cooking channel, and loads of fun! I love how you avoid getting fancy and provide quality content for making better food, being objective and entertaining at the same time. You're a genius!
i laughed so hard at " the italians are gonne be pissed off but now they have a valid reason to be!! "" :D
I didn't.
@@lornova79 peccat
Why should we be pissed off? He was right the green comes from spinach
I wish every food youtuber threw shade as well as Alex.
@yo lo Amen
Just made this for my station and I am the hit of the month. This was the best food I've had all year, Alex you are a gift to world 🙌🏻
Rewatched the video, your editing is much more refined, just as you promised. The timer was a very nice touch and this dough looked so good. It's more of you, but now even better :)
And the idea of "This is what you need to know and here is why" is great! One of my favourite concepts in leaning in general, not just in cooking. Yet assembling basic components into complex dishes is pretty much cooking, right? ^^
Your videos are so satisfying, inspirational and educational....( sigh ). They're just so god damn GOOD! Amazing work as always!
i just discovered your channel a couple of days ago, and IT'S MY NEW FAVORITEEEEE so funny and full of great info. i like the way you science and cook, sir!
This was SO helpfull, Alex! I always precooked the fresh pasta.. Wow! One step less means so much! But also - the pasta absorbs the flavours from the sauces rather than water.. I'm blown away.. So happy to find out about this.. Cheers, man! Keep enjoying the good work!
"i know italian people are gonna be pissed of, but at least, now they have a valid reason to be" haha-love the jokes
@dan the only thing im pissed of is that he call the sauce "bolognese sauce" or "italian sauce"
*IT'S CALLED RAGÚ*
Eldi Luku the full name is ‘ragú alla bolognese’ so both names are correct
What an amazing video Alex! You are inspiration for many of us and you are very entertaining as well.. Love from Slovakia brother!
I'm from Bologna and that lasagna is just perfect! Well done, Alex!
the energy this guy has is mindboggling keep it up alex
Looks amazing Alex. First time I made lasagna from scratch was when I bought a (not monstrous) pasta machine too! You're completely right, it does teach you a lot.
Mainly that cooking is more than just a list of ingredients to be used in a certain order. It's fun. It's an adventure!
YES!
i like how every italian brand says "no.1 in italia"
guguigugu so true
guguigugu it's like American books. Everything is "New York Times bestseller".
tbf it's a lot easier to be a new york times bestseller (of which there could be multiple) than to be the undisputed nr 1 in italy. after all, you can't have multiple olive oils, tomato brands, pastas etc all be the nr 1 of their kinds in italy :p
I'm Italian and that is literally number 1 selling here 😂
Hey Alex, your videos are just amazing and SO funny and we'll edited! I can't stop looking at them! Since this video you probably have learnt so many other things about Italian cuisine! And i love how you respect every other country cuisine.
As an Italian though, and as a follower of yours, I am obliged to point out a couple things about the Bolognese:
1. I don't know about mirepoix, but for soffritto, you want the veggies to be very very small
2. you swapped the order of cooking between soffritto and meat: you want all the flavours from the veggies to relieve slowly and caramelize a bit in the oil (no butter), and only then add the meat, that will melt it's fat which will contribute to add more flavor.
The rest was rather perfect!
I come from close to Bologna (but work next to Berlin now) and i admit I would love to share some of my nonna's (grandma) secrets about bolognese with you and meet you someday! Maybe once I will be in Paris? :D Salut
Alex, I was so pleased to see you didn't pre-cook the pasta sheets.
When you make your own pasta and roll it out with a pasta machine you can make it as thin as you wish. Thin pasta sheets are impossible to boil so it is obvious to layer them "raw" and let the sauces cook the pasta sheets.
It looked delicious. Bon Appetit !!!
11. Adapt! I used the back of a skimmer to grate a nutmeg for a bechamel sauce, i think im a chef now.
Kassio I usually "shave" the nutmeg with a sharp knife, its almost faster than grating it and you basically get the same result
I didn't pay my water bill so I used my tears to boil pasta :')
Get a micro plane they are only a couple of quid on amazon.. and is useful for ginger , garlic , nutmeg and so on
i left a comment, i think my smugness is sardonic wit (but really im an a-hole)
Kassio I Saw a video with a guy, who used the decorative ingravings on his knife to grate it.
For people who have never had lasagna with sauce bechamel you are missing out. It is to die for. Superbe Alex ca a l'air tres bon.
bluej511 I haven't and now I will try it 😁
Never had lasagna without bechamel before.
Its literally the way I do it everytime or sauce blanche as some call it.
Does anyone add parmesan to their bechamel sauce?
Alana Robertson I prefer flakes on top. Grana padano is good.
Ramsey, Heston , yes you are up there. I love cooking and good food. Thank you. You are special.
I work in restaurants and recently I started working at one place I'm really loving. Lots of skilled cooks and chefs and I'm really trying to up my skills so videos like this one help me a lot. We make a bechamel and I've been wanting to make some italian specials like stromboli and calzones so I'm playing around with the sauces a bit. Thank you for the info, definitely subscribed and looking forward to seeing more.
he literally giving me tons of motivation. feel so blessed
Hey Alex,
If possible are you able to make a video about homemade Ice tea's/coffees, Flavoured waters and other interesting refreshing beverages.
Thanks and keep up the good work 👍
Chef tip 😉
When adding your flour to the melted butter for the roux, do so in small batches to avoid lumps. Same thing when you add the milk. Do it in batches. It gives you so much control.
I did this yesterday when making a lemon bechamel.
It's only necessary if you are doing a lot of bechamel or if your milk is cold, but tx for the advise :)
not necesarry imo. you will have more than enough time to work the roux before it toasts and if you had you liquid cold it's basically impossible to get lumps. i only bother with batching the liquid when it's hot stock and i dont have time to let it chill in the fridge
Just what i thought
You can add the cheese as well, iso adding to each later
And you just taught my first five weeks of culinary school in a 12 minute video lmao.
Rene Esperanza More like a whole year of my culinary school/restaurant school lol, but yeah learning takes time, and there is so much more to learn that you can’t possibly take it all in at once. Although I must say that a lot of knowledge woke up inside me because of this video!
alex, i tried your recipe and it came out amazing! the tips that you gave were informative and helpful! thank you!
Hi Alex! Looks delicious! The recipes I have always used included Ricotta Cheese as a layer.. Ricotta mixed with an egg.. Thx for another great Video!
I know you're not going to read this commentary but I'm from Mexico, I am studying engineering and I love cooking. I stared to watch your content and I love it, the way you see the food it's gorgeous. I always think that your not just cooking. Your making like music where all the ingredients combine to make a beautiful opera, it's like magic
ALex, this video is super because the kitchen is a laboratory - to experiment! So sometimes you have to search for a solution, sometimes, you succeed, but not always, I teach homebaking lessons to small groups, and I have to think quickly sometimes when something isn`t working out. Thanks for not editing out a lot of this. And bravo on your English! Keep making videos!
If you sear a duck breast, is it a mallard reaction?
I think so
Get out
You got me with that one 😂
Every time you get a protein or carbohydrate to go golden brown, you're making a Maillard's reaction
Mallard is French for 'duck'
how come a French guy doesn't have wine at home but sake instead?
He drank all the wine?
He will never be awarded with Légion d'Honneur... 😀😎🤣🤣🤣
Same reason he is wearing Tojo's glasses...
The one who has a ramen series
@Riccardo Cacchioli Wow an italian bitching on everybody else´s cooking! How rare and unsual! That is a new one for me
Just wanted to say a big THANK YOU for your videos! I followed this one and made this lasagna last night. Huge hit in my house! Before, I was never happy with how my lasagna would turn out - I was using ricotta cheese...could never get it to hold together - like a perfect slice. It was always a little bland too. But this bechamel sauce you do is fantastic. I would've never thought to put in lasagna! Flavors were fantastic! So thank you - you've restored my faith in myself that I could make a lasagna worth eating! lol!
These are the cooking programs we need not just showing us the recipe and the mixing but how to over come and adapt, BRAVO.
Love your crazyness and adaptability . Keep them coming!😂
"Mise en place" mate :) An easy overlooked skill that really help when making lasagna
Not just lasagna m prepping the station before every meal is so important and will make your life so much easier
I saw this yesterday and I gave it a try today. Im still waiting for it to come out of the oven but I have such high hopes in this. The smell that comes from the oven is bending my mind
You are awesome! So positive and energetic! I love to cook, but it was always such a disappointment to look for the recipes and techniques, but you are doing it in such a pleasant and informative way it’s amazing! Thank you ♥️
I made my first lasagna today (im 31, dont know whats wrong with me ^^)! Your video worked as inspiration and it was the best god damn lasagna ive had the plesure to put in my mouth. Thanks for your great videos and keep it up!
It's 2am here and I was just about to go to sleep...until I saw you posted a video..
Clee Torres RT. 2am here too
Oh man without any doubt you're my favorite cook UA-camr out there! I also love to cook and I find your videos very entertaining and with such a good content. Please continue doing this! ♥️
Oh my, so I finally did the receipe. I'm dying of pleasure. This is sooo good!!! Thanks for the awesome videos, so fun and so inspiring!
Love the way u edit your videos👌👌
I've mastered all these skills already. Can I add them to my CV? ;) at least that wouldn't be a lie like "proficient in Excel and Power Point" 😂
Marie Bach I know this comment was meant as a joke, but you totally can in most cases! Just zoom out from the specifics. For example, from my barista experience I’ve gained a lot of skill at memorizing recipes and secret menu drinks, and I zoom that out to ‘gain and maintain product knowledge easily’.
Oh haha that's actually quite good advice, thank you :)
He is French. He would add it to his 2CV.
Brilliant. Just brilliant, fantastic content. I've just discovered your channel, and I'm so so thankful. Keep doing what you're doing, good things will come to you Alex.
I really appreciate in your videos how you often substitute one thing for another. Saki for white wine for example. A true real life situation real cooking deals with. Makes me smile every time.
Hey Alex love the video. The lasagne looks delicious!
One thing I love to use is ricotta instead of béchamel. It's a lighter alternative.
Keep on the good work! Cheers Marc
Mec!! MAIS POURQUOI JE SUIS AUTANT FAN DE TES VIDEOS!!!!! TU ES SUPER!!! CONTINUE S'IL TE PLAIT POUR LE BIEN DE L'HUMANITE hahaha
in puerto rico we make the sofrito with onions, garlic and bell peppers instead. we also blend it before adding it to whatever we are cooking. how fascinating we all make similar stuff across the world.
I love how these videos aren't just instructions it's so stylish
Letting the lasagna rest should be a skill! Its applicable to countless things.
haha The ad I got before watching this was for Olive Garden's never-ending classics, which features lasagna.
You get ads? ayayay try youtube ad blocker dude. The content creators only get scraps from ads anyways so who bothers....
XxMrRoachxX we want to support them. Those "scraps" you are taking generate income for Alex French Guy Cooking 🤗
scraps is better than no scraps
you know thats how the algorithm works right? people who have ads about lasagna wouldnt put there ad on a video about ice cream or a mountain biking video.
Bravo 👏🏿 bravo . Looks amazing. And I learned a couple of things. Thank you
man thank you so much for being that chef who takes food safety seriously -- you're right -- it's boring -- but the fact that you took the time to cover it was awesome. bravo
yea would recommend adding the milk in stages to reduce lumps and thickens up quicker :)
Oh, The Wire boys on the wall, NICE! The dish looks great, yeah.
You have te best combination between real food (not 3-ingredients instagram recipes) and real life possibilities.
Every time I see one of yout videos I think I can do it better and better even without having to buy a lot of things that I don't have just to make 1 dish
Thank you!
I've watched this video so many times...it's my favourite dish, perfectly made. I hope one day to be able to make it like this!
I love Lasagna and often eat it in Restaurants in my country, but also ate it a few times in Italy, Southern France and elsewhere. However, the best Lasagna i've ever eaten was a Lasagne I made myself using fresh pasta. It was incredibly good. I'll never use anything else but fresh pasta again.
+1
When you have cooked for a few years and taken it seriously, let's face it, nothing is really truly fun until you take it seriously, you will soon realize your kitchen is better than most restaurants and definitely all fast food places. Then again sometimes you just NEED to stuff your face with something you shouldn't haha! :D
+PinkPonyOfPrey My thoughts exactly. I don't order Pizza or go to McDonalds etc. anymore. Knowing how Pizza and Burgers should actually taste like, I simply can't stand eating it anywhere else anymore.
Lasagna is a time consuming dish. Except if it the restaurant specialty, you will eat most of the time frozen lasagna in restaurant. It a type of dish you cook at home
Soffritto is cutted in smaller pieces than mirepoix, it melts in long time cooked recipes
This was one of the best lasagna making videos i've ever seen. It gave me confidence that I can do this.
Oh Mon Dieu ! C'est beau. Tu amènes de l'art dans de la cuisine simple : that's what it's all about ! Merci
rather like 0,5cm cubes ;)
great videos! Having a blast binging through them right now :D
Dear Alex, here I am, the pissed off Italian. I'm here to tell you that despite everything, I forgive you and I love you anyways. Pissed off kisses from Bologna
And I pissed off love you too 💛
Pretty sure you earned your forgiveness! You're the first guy that I see put up a PROPER and totally recognisable Lasagna alla Bolognese!
....except for the sake! 🍶
Luv from Bolotown!
Maria Letizia Guarino "the pissed off Italian" You should be Maria, i mean .... tomatoes in a ragu bolognese ? I am Dutch and i am pissed off too.
Lasagna is comfort really. Your videos have so awesome style. I just start smiling listening to you and then you are also passionate about cooking...I know I know, you know... but this is too perfect!
Just made this. And omg my family loved it. It as so good. Thanks Alex
Please have more freak out moments in French. I live for French melodrama and cuisine
she: what cooking skill do you know? me: Mirrpuaa
Alex, such amazing skill to teach, entretain and make me hungry. I have seen many of your videos and this one is the best by far. Kudos.
Hey, Alex. Thank you for an amazing dish. Simple yet packed with so many good tips. I'm making one right now and it look f***ing amazing!
I just bought your book, and I can already tell you that I'm going to use the heck out of it! Thanks for making it simple and keep up the good work. Cheers
Please make an aesthetic video just of rolling the dough on the noodle maker.
Alex, have you ever considered cooking anything Cajun? I grew up in Louisiana (South of New Orleans) and love to cook (especially Cajun food). I love your channel and would love to see your take on my culture (we are also French, so ya know). Great work on all of the videos man!
Why do Americans like to claim other nationalities?
louisiana was originally a french territory so the cuisine there is very heavily french influenced
@@ninjamonkeys21 I know, but saying they are French is random.
@@rodrigosantosvaleriano1859 Because they are made of lots of different cultures you fikkwit
@@rodrigosantosvaleriano1859 you obviously don’t know anything about south Louisiana. The Cajun people here still speak French in parts of Louisiana.
My grandfather is from those parts and has a heavy accent when he speaks English. The Cajun culture has been separated from the French culture for many generations now and with that their French as evolved differently than French spoken in France but they are definitely French.
Why you gotta be racist?
From Kenya,East Africa with love. This is awsome
Im making this when im back home ! Love it
i’m italian!!!
soffritto is correct!
and i’m also from bologna, where the lasagna born.
Came in the comments to see if his dice roll was successful
I’m from Sicily and I peel the celery to remove the tough strings. What we for sure do not use is a brewed beverage like sake. It’s basically replacing wine with beer. Chef ça on fait pas!! Nevertheless, I hope the funky experiment was delicious in it’s own way.
Fascinating, in English I've only seen it with one f. No wonder poor Alex was confused! 😂
@@captainfuture9055 but di you use bechamel? i thought youd use ricotta
@@leanderschuster3196 not captain future but I'm still italian and yes, we do use bechamel. Ricotta in lasagne is just absurd to us.
Bonjour! Salut! Hello and Hyvää päivää (or "Hyvää yötä" since it's actually past the midnight and whatever..) I always enjoy watch you cooking. I learn things and I laugh. Love your delicious videos! Keep being lovable crazy scientist in the kitchen! Also I've done that, the pounding head to the table and foil-pan-thingy :,D ah cooking
Sanelma Tuominen Suooomi
I am making this in 3 days for a work Christmas party. Is it going really hard for no reason? Yes. But will I be remembered for all time because of it? Also yes. Wish me luck! Love your channel
Amazed by your creativity and effort to make it so interesting even though keeping it minimalist :) you must be really talented and putting lots of effort into these videos. Keep it up