ChefSteps Twenty-Four-Layer Lasagna
Вставка
- Опубліковано 19 чер 2024
- Grant’s grilled from-scratch lasagna, shot in The Before Time (Feb 2020). chfstps.co/lasagna
Want to take this lasagna to the next level? Bake the lasagna, refrigerate it overnight (or, let’s be honest, refrigerate the last bit of lasagna after eating well with your friends or family), then slice it up. Have you ever eaten seared slices of lasagna? - Навчання та стиль
This guy is like a hipster Disney prince lmao
lol is that a compliment?
New blackout drinking game. Take a sip everytime he whistles.
Hahaha, so accurated, 😂😂
Shouldn’t have read this comment when I was already drunk but HERE WE GO FELLAS
I'm already drunk 😂
🤣🤣🤣
I'm convinced that this man has lost the sense of touch in his fingers
Chef hands
I don't have any feeling on 4 fingers and I've only been a pro chef for 7 years
most chefs and cooks don't because they're always exposing their hands to high heat
lol, not a chef, but I'm the home cook of my big family and I thought I had "chef hands," "asbestos hands", leather knuckles whatever... until, some weeks ago, I accidentally touched a preheating, stainless mixing bowl beside the hob and it basically fried the skin on my palm lol, it stuck when I hurriedly lift my hand lol... so yeah, that kept me out of the kitchen for some time lol... like when you have your first crash on the motorcycle. I'm convinced that "chef hands" is basically nerve damage lol.
pls have a rag on your waist at all times for cleaning and touching hot stuff, callouses are not oven mitts lol
Never thought of placing freshly made/cooked lasagna in the refrigerator, then slice and sear before serving 😮
me neither. I'm going to try it the next time
The sear is brilliant. Looks great and I can just imagine that cheesy crunch
Grant grinding the cheese gave me so much anxiety I really thought he was about to lose a finger.
Right?! @chefsteps If I buy a subscription can you guys use that money to buy Grant some kind of cheese pushing stick?
as a butcher who has heard horror stories about meat grinders, this was giving me anxiety. I think he was probably good because of how deep the chute is but you never know....
I've used this machine before, your fingers aren't long enough to reach the grinding instrument/ apparatus from the top hole. It's deceptively long!
Me too. Once I chopped the top of my finger off trying to push some vegetable into a food processor.
@@BullShitThat Just as a rule for a youtube channel teaching people how to cook, they should just not be teaching people to stick there fingers into any machine. Someone might have a grinder that has a shorter feeder tube.
4:16 Did you put any salt in here? *Dips finger in boiling water*
I met a guy who had been cooking for 40 years, he'd do it with oil to see if it was hot enough to fry.
Can't recommend
Thats the mark of a true chef 😋
@@ivylee42069 thats the mark of dead neurons
@@miguelrico9924 One of my Chef-Instructors at my Culinary School does/did that too. Dips finger into oil to see if hot enough.
From these comments, I wouldn't be surprised if chefs have half cooked fingertips
So glad to see you guys back here!
A lot of times people get all excited about the crispy bits of pasta on the edges. I always found them to be hard and tacky, and they stick to my molars like glue. But that was with dried pasta. I recently had lasagna with fresh egg pasta, and it was amazing. Crispy, with a toasty flavor, and almost sort of flaking apart like pastry. So good. Getting those sheets nice and thin is crucial.
It looks amazing. I really like the chillin' and grillin' stage it looks awesome on the side with sauce underneath. Really cool but really involved recipe.
Ho visto cucinare le lasagne ma mai in questo modo. Non capisco perché cosí tanti strati; per mia esperienza, non si usa il pomodoro passato frullato con aglio ma, invece, il ragù, già cotto; gli spinaci non li ho mai visti mettere, ma potrebbe anche non esser una cattiva idea: va provato; se ho ben capito, ha lessato il basilico: ad occhio non sarebbe una buona idea: perde sapore; comunque non credo che vada messo; le lasagne si mangiano subito, mai viste ripassarle in padella una volta fredde: al più se avanzano, ma allora è meglio il forno a microonde. Poi, chiaramente, ciascuno faccia un po’ cosa vuole.
Welcome back! Good to see you doing awesome food again!
Damn, I have to say that final shot looks absolutely amazing. I wasn't totally into the idea of searing slices, but after seeing the final results this shifted the recipe from a "maybe one day" to an absolute must.
I love hearing chefs talk about how food changes during the cooking process. The love and attention they give to it is infectious. Thanks Grant and Team ChefSteps for what you do.
I like this Chef, he is really fun to watch cook
step-chefs
those last few shots of the seared lasagna pulled tears from my eyes
might have to make this
You have posted so many fantastic videos. This one convinced me to comment and thank you. I learn something from each of your videos and l love your presentation style. Thank you.
OMG caramelized lasagna! Those ending shots. I want!
You all just rule it so much!!!! Just love you work
Damn I really just got called out for my love of Costco’s frozen lasagna.
The problem I have is that bringing out of the fridge it is cold. Just searing it leaves the inside cold. Once it starts heating up in the pan, the layers then want to slide apart.
It's a pleasure to watch a trained and experienced craftsman at work. He could be building violins, but he just happens to be making lasagna. This dude has forgotten more than most chefs will ever know.
This looks mega tasty. Ive never made my own pasta before but this seems like the perfect recipe to give it a go.
Got myself a Joule from Grant-a Claus (CrillyClaus, is that anything?) for Christmas last year and I’ve been loving it. Turned Short Ribs into great bbq and did the indoor smoked brisket that was well worth the wait!
after you seared it in a pan it basically became Turkish su boregi , In Turkey we bake something simmilair with dough cooked in water then stacked in a pan and then baked with alot of clearified butter so it gets a nice crust
You are a God. I remember these Sous Vide videos years ago...The Jule...I missed you man. Can't believe you're back!
Grant drops so much in depth food science knowledge in thee videos.
When he said béchamel is one of the mother sauces that he agrees with I wondered wich he doesn't agree with and why. I'd buy his book if he wrote one 😂
He’s slathering and whisking wild. But his shirt stays white. He can literally be an ambassador for a detergent product.
Edit: And God! That hair!
I made this recipe when it was first posted back in February. I've made it 3 times since. But, I'm about to take it up a notch. I bought a full-size 6-inch tall hotel pan. Saturday, we shall feast on the biggest lasagna I've ever made. And will be glorious!
Post a photo!!!!!!
Share the recipe? Not that it looks all that complicated.
Chefsteps videos, man... Now I want to make lasagna again! Properly this time :D
The ending of this video really made me smile
that looks so good, I really want to taste them !!
amazing. best lasagna recipe on youtube YET and I've seen em all lol
Clearly you haven't or you don't understand lasagna.
That is heaven! Lasagna is my favorite food...and this is GLORIOUS!!!
Nice lasagna.. I'm new to this channel. Watched this video right after the one where you make veggie demi glacé... Huh that's the same guy but a totally different person.. And realized they were shot 5 years apart 😂😂😂 subbed.
Great stuff, love it!
outstanding job Grant!
This has the ultra sausage party vibes I’ve experienced in almost every kitchen. Entertaining to watch, but where are your super smart lady chefs? We do exist.
That's one superb looking lasagne. Did you ever cook that for the guys on the set of ER?
Can I get a link for those tables please? They’re gorgeous
O man does this look good, maybe next Sunday's project
You never cease to wow us ! Thank you for earning my appreciation(and money lol)
Great man! I do this searing hack with my leftover lasagna, when I want to make special treat for myself, but from now on I'll do that regulary for everyone. ;)
Whoa. Totally gonna try it.
I love it it’s looks very nice
Why hide the video?!
im going to try this next week! but with beef lasagne!
I knew I had seen the presentation before. Eater's The Meat Show season 3, episode 16. Chef Matt Abdoo's smoked duck lasagna.
That's a lasagna all right, nice work!
Are you fricking kidding us?! What a tease!
Yassss the once a decade upload🥺🥺
this lasagna feels so unexpected but so right
@chefsteps surely when you sear it out of the fridge the center is not piping hot? How are you ensuring you have perfect internal temp throughout?
That was my first thought. Even if you brought it up to room temp first, I think it still would be too cold.
Sear in pan, then place pan in oven for 10-15 mins until hot! 😉
Any way to make this using packaged brand lasagna noodles?
I fully agree on a dryer lasagne and prefer to cook it the day before as well.
What most people here (The Netherlands) call lasagne is nothing more then a oven dish filled with a gooey tasteless tomato sauce and some floating bits of overcooked pasta.
I love this recipe, though my Italian friends would probably prefer their mother’s/hometown version of lasagne (just like every other recipe 🙄).
My pasta roller goes from 0-9. I rolled it to 6, should I go thinner? Also if it rests in the fridge overnight, can I roll it thinner the next day?
Came here for the lasagne but left here with a huge crush on Chef Grant 🤤
wow! that looked epic....
Grant looks like my quirky Econ professor. whaaat.
i think i'm in love.
13:37: Close your eyes for a second and pretend you're somewhere in Italy, at a small town restaurant 😳
We speak whistle here…good work man love it
"BAY-chemel" < "Fatso BAY-chemel"
0:13 “idk why people put so much vegetables and wetness in their lasagna“
0:28 “I‘m gonna do a veg one today“
grant please leave chefsteps and open a restaurant. i can see this lasagne on a restaurant menu it would be amazing
What kind of oven do they use?
Step one: get out your giant pasta machine that is fully the width of your lasagna pan
use a bread loaf pan, then this tip totally works!!!
@@e735star You genius! It's deeper, too! Definitely going to try that
@@e735star this is in fact genius!! I once made lasagne for one by using a loaf pan and having the rest the next day. I came back from a match (starving) and had completely forgot about it and it made my day. Completely irrelevant story but, MAKE LASAGNE IN A LOAF PAN AND THANK ME LATER :))))
I'm lovin it
Awesome!
I think I need to make this.
I f*ing love Grant
Anyone know where i can get those shirts ?
Having a trouble with his narration style and the video has more edits than a Jason Bourne fight scene, but this recipe and the finishing sear on the lasagna look pretty damn good.
looks dope
lasagna usually has way too much sauce and vegetables and other crap in it. i just want the super thin wide noodles! this is my kinda lasagna
Nice food damn his whistling!
I can’t imagine anyone would have the patience to put their freshly baked lasagna in the fridge, wait for it to set, then cut it and sear it
solution: eat a massive portion hot out the oven at 7p, then another massive slab seared in a pan at 1am
I’m so jealous of chef because
I can’t whistle. ☹️ And I’ve been doing lasagna all wrong. lol
Lol love this dude!
bon appetit vibes
Grant, you sir are the m.f bomb! You are the best!
what make is that pastaroller??
Nice take a more home cook friendly version of Mark Ladner's original 100 layered lasagna!
Genius
Very very Clean Lasagne id love to try this style. But we have to take the Parmesan and put it into the Béchamel 😏
That's what I do. Which is then called a mornay.
I hope that pupper got lasagna
One of your best videos. I'm really inspired by the techniques that you used for this gorgeous lasagna!
this video made me subscribe
Came for the food, left cuz of the whistling
Gotta try this next time. Hoppe I can get the GF dough that thin.
Wow. Thank you.
Did he really just say he didn't care about white pepper or nutmeg in Bechemel? Oh my.
this guy gives serious white guy know it all vibe.
Great video, great recipe. One problem.
He didn't actually eat it.
Because it sucks lol.
14:27 he's eating
@@tdylan what a good eye you've got.
@@DeanJayJackmanJr Not really. Just went back and rewatched. He also takes a bite at the start of the video 0:06
Dont you need sugar against the acidity of the canned tomatoes?
ugh I think I'm gonna make this just for the sear!
I've made it and you will never go back to making "regular" Lasagna
They could have compressed the lasagna in a vacuum bag 🤣
I just found this man and I’m in love with him.........
Another day, another crush that doesnt know we exist.. sigh 🥲
Looks Yummy .. Thanks ..
Anyone know the song at the end?
Is this the new Bon Appetit channel?