Vincenzo’s Plate Reacts to Andy Cooks’ Lasagna | Is This the Ultimate Lasagne Recipe?
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- Опубліковано 20 вер 2024
- In this exciting video, I react to Andy Cook’s lasagna recipe! Lasagna is one of Italy's most iconic dishes, but how does Andy Cook's version measure up to the traditional Italian way? Watch as I analyze the ingredients, layers, and technique of Andy Cook's lasagna and give a professional breakdown on what makes a perfect lasagna.
Andy used one of my signature techtniques to take the lasagna experience to the next level but he didn't credit me. I would like to know how many of you use my technique and love it.
If you're a fan of lasagna recipes, Italian food reactions, or learning authentic cooking tips, this video is for you! Make sure to LIKE, COMMENT, and SUBSCRIBE for more Italian chef reactions, lasagna tips, and traditional recipes from Italy!
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🎬 #VincenzosPlate is a UA-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Andy and Vincenzo together? Bring it on!
It would be an amazing experience 😁
no Andy wouldn’t like this idea ,he’s a way better chef than this 🤡Vincenzo
@@vincenzosplateyou dare to have straight face to say you create this recipe ?I see heaps of ppl did that ,Andy watched your video ?he doesn’t even know who you are 🫵😆
@@justinyerOh dear, we found the troll 🤦🏼♀️
Where is the collab we all need?? ❤
Italian very easy bit boring
@@Rainmain667 They both live in Australia!
@@mezz9159 I get it. One in qld one in Vic. But meh. Italian food is honestly so basic.
Amazing, but simple. Which is it'd strength.
You tell Andy
@@vincenzosplate tell you what. Do a nduja pasta.
Vincenzo, as I have learnt in culinary school, the addition of salt to the soffrito or when sweating any vegetables helps the draw out the moisture from the vegetables, this not only helps to cook the vegetables more evenly but also helps to prevent browning if you’re looking to cook them without colour. So your point about adding a splash of water, you don’t actually need to as the natural water from the vegetables is being drawn out. I think it is also better seasoning in layers, this is why you always see chefs like Gordon Ramsay adding ‘so much’ salt to dishes, but in reality they actually aren’t, they’re adding small amounts of salt throughout the cooking process to try and better control the seasoning rather than adding a whole bunch of salt at the end, commonly, doing this will also mean you don’t actually have to use as much salt in total because every step of what you’ve cooked has been seasoned.
Hmm ... I sure didn't go to cooking school, but I've read/watched videos saying both salt and sugar enhance the Maillard(sp?) reaction to increase browning!
@@MarcIverson nope neither do, sugar is an active component in the Maillard reaction but it occurs mostly from a chemical reaction from the breaking down of the proteins amino acids when heated. And caramelisation is a different process which only involves sugar, which is where the sugar melts and breaks down in to different compounds due to heat. The addition of sugar to things like caramelised onions can help to speed up the process yes, but then you run the risk of adding too much, and you don’t actual need it as onions have enough natural sugars and if you just give them time to cook they will eventually caramelise themselves.
To also add vegetables browning and meat browning are completely different, as before mentioned, the Maillard reaction occurs from the proteins which vegetables don’t have so the browning of vegetables comes solely from caramelisation
Exactly
Thank you for sharing this valuable information 😊
The salt in the soffrito is to speed up the water to come out from the aromatics
Thanks for sharing, makes sense! 😊
You get better fond with salt
I do this as well, especially if I'm making a dish in kind of a hurry (like at work). It's particularly efficient with onions.
I think Chef Andy was also seasoning in layers as well as drawing out the moisture from the Soffrito this way.
I can be wrong.
I add 1 anchovy at that point
That rolling pin puts all other common household rolling pins to shame. Jeez I never saw that large of a rolling pin. Incredible.
That rolling pin could be registered as a deadly weapon!!! 👍🤔😂
Andy is a pro my friend!
Salt at every step is a chef thing. That's just how we are taught.
But it may end up making the dish too salty by the end
@@vincenzosplate not with the amount he was using. Looked about right. But I do understand where you're coming from. Everyone does things a bit different.
The salt in the sofrito helps draw the moisture out & soften the veggies, It's not to season. That's why only a very small amount is used.
Maybe but salt is salt and too much salt is awful.
@@peterbreis5407 exactly.. "too much". Just need to compensate, it's not rocket 🚀 science 😉
@@peterbreis5407dumping all the salt in at once its easier too add too much. Most chefs season little by little so they can fine tune it.
@@slothape exactly!! 😎👍... That's how I season, in stages in small amounts.
Salt is more than just seasoning, it's also chemistry. I can cook a meal & add all my salt at once & cook the same meal & at the same amount of salt but in stages & have a whole different result in taste & texture. It's pretty wild. 😎👍🍻
Thanks for sharing this information!
Just want to say thank you, Vincenzo! Last night, I cooked your Pasta alla Zozzona recipe and served your Strawberry Tiramisu recipe for dessert for me and my parents. It was by far the best meal we've had many years! Oh, and we all love guanciale and pecorino now! So much I'm cooking your Carbonara recipe on Saturday 😋😁
Thank you for sharing traditional Italian cuisine with us! Really appreciate it! 😊🇮🇹🍝💚🤍❤️
Always a good day when there's a new video from Vincenzo 😊
Aw thank you so much for your love and support! It means the world ❤
Andy is great. No Chilli Jam
Hahaha yeah he doesn't make mistakes
Rinsing the tomato jar is the Nonna move ❤
...and Opa (atsa me)
@@peterbreis5407 that's the real deal !
It is but honestly I don't like to delute the tomato flavor
@@vincenzosplate I love how thoughtful and respectful you are about your ingredients and your process. The sauce will simmer long enough to remove any excess water.
A Vincenzo/Andy colab would be perfect!
Hopefully one day! 😊
Glad to see your recipe spreading, good food reaching more people
Thank you my friend!!!
Lasagna with homemade pasta is so much better than with the dry sheets. It's so worth it!
Homemade pasta is unbeatable my friend!
@vincenzosplate true. And not too difficult to do. I usually make Orecchiette, cause I don't have to setup my pasta machine for them :)
Salt helps to release moisture. We learn to salt everything a little bit. In the end you have the right amount of salt everywhere and all parts have salt. I don't think it makes too much difference, though, as long as you don't add salt right at the end.
I don't think you need to collaborate with anyone I have so much love for you I'm 13% Italian but I make all of your recipes. It makes me feel like a real Italian. che Dio vi benedica
Thank you so much for the love and support, it means the world ❤
Omg you need to team up for a collab. 2 favorites.
Which recipe should we cook? 😀
Both of you are just awesome❤ I learned so much from you and Andy. Best cooking channels for me on YT
Thank you so much for your support my friend! Stay tuned for more cooking tips and delicious recipes😊
Love the video ❤
❤❤
Love your videos, Vincenzo! You lifted my italian cooking to the next level. Always re-watch your videos when I cook pasta.
Thank you very much for the support my friend !
Vincenzo, I am now hungry…. I also want to eat a lasagna right now!
Thank you very much for sharing your reaction video with us.
You are welcome my friend!
You should cook it then!
I like how Vincenzo got the "Leonardo DiCaprio pointing at the TV" moment
I make smaller lasagnas more often than large ones, so for me, I'll roll out the dough, use the pan to measure/cut around it. Any 'leftover' pasta becomes an 'extra' layer. I'll often just chop it up into rough 1/4 - 1/2" pieces, mix it with some ragu, or bechamel and add it either as a layer at the bottom (ragu) or middle/top (bechamel). OR just eat it as a snack!
Thanks for sharing how you prefer to cook your lasagna, you're a pro! 😄
You pretty much can't fault him - it's perfect.
owner and cook at a cafe in Tasmania for 4 years. My best mate Alex, an 70 year old Italian from Roma, taught me 3 meat ragu. It was lamb, pork and beef.
He did tell me to try for venison if I could get it. That said 3 mince ragu is amazing.
Love Andy's videos: he has great knowledge and respect of traditional recipes.
Which oslf his other recipes should I check out?
I love Andy and he's a great cook. I'm glad you reviewed his video, Vincenzo.
I now need you to make the Toowoomba pasta dish that Andy has made and done a video of so he can review you. 😂
Hahaha tha k you for the excellent idea you just gave me! It would make an interesting video for sure 😊
Adding salt helps breakdown the ingredients especially the onion so it cooks more evenly
Yeah I agree, some salt is really beneficial in any soffritto/mirepoix or whatever you went with the starter base. And yes "some" salt, not a pinch, what is a pinch anyway (0,3 g - 0, 5 g? well that is basically useless unless you're doing chemical experiments).
We most definitely need the Andy Cooks x Vincenzo’s Plate collaboration! 🔥
Yes! I think it will be a great collaboration!
I used to make my lasagna without bechamel. But once I went with bechamel, I never went back. It's SO much better!
Hey, Vincenzo! The reason a lot of Western cooks use salt in things like a sofrito is to help sweat the excess water from the veggies as quickly as possible. It does not take a whole lot of salt to accomplish this. By kickstarting the sweating of water it makes the cooking of the sofrito occur more quickly. We want to saute, not boil the sofrito. Removing the water ASAP makes this happen quicker. I always tend to add the minimum amount of salt during the cooking process of anything until adding it is mandatory to get the seasoning correct for the entire dish. Salt it, stir it, let it cook for a minute, taste it, repeat if necessary.
Thanks for sharing this insight my friend, it makes sense 😊
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤
Happy to hear that you enjoy these reaction videos! Stay tuned for more 😊
What drivel!
Us Newfoundlanders love our salt as well. It's one of the 4 Newfie food groups. Along with Salt fish(cod), Salt pork, and Salt beef. If you want a traditional Newfoundland dish, I jokingly tell people to put salt and one of the other salted items in a pot, and boil it to death. Then add root vegetables (carrot, rutabaga, and cabbage along with potatoes) boil them until they're dead too and you have supper.
If you used salt beef in your water, then you have made what is known as Jiggs Dinner. Named after the comic strip character, Jiggs from the Irish comic strip "Maggie and Jiggs" Once popular all over the world where ever Irish people immigrated to. Now it's pretty much only in Atlantic Canada and maybe the New England part of the US.
My Newfie granny was the same. Salted up her food. The gravy had cornstarch in it & aiii 🥴 the heartburn 😂
Cold lasagne is the bomb! Especially for breakfast!
Love your content Vin! Always very informative and interesting to watch!
Happy to hear that you enjoyed this video 😊
As some people said, salt in the sofrito helps the vegetables release humidity faster. Also, IMO, it is a safer way to season my dishes. I usually get the right seasoning if I gradually add some salt every time I throw something in the pot. I rarely get my food over or under seasoned this way. When I do all the seasoning at the end, I have to do a bunch of season-taste iterations, just to end up feeling that the seasoning is not right anyway. It feels like the food doesn't fully absorve all the seasoning at that point.
I love making lasagna as a quick Monday night meal! I like to prepare it on Sunday while cooking that night's meal. I the get it to th point where it's all assembled and ready to go in the oven and pop it in the fridge instead. Then, on Monday night when I'm back from work I can just slam that thing in the oven and dinner is served!!
I also like to leave bits of the pasta sticking out a bit around the edges... it gets crispy as it cooks and I love that!!
My family was from San Marino.. they always used Ricotta instead of the bechamel.. I never asked if it was something common in San Marino, or if my family picked it up when they moved here to the US.. but I've tried making it both ways.. I still prefer the ricotta.. maybe it's because it's what my Nona used.. so it's what I consider the real flavor I am after. That extra creamy cheesy flavor inside is what I prefer. I will try that idea of not using the ragu on top.. just a passata.. not sure it'll make much difference in flavor.. but at the least, I then I have more ragu left over for something else another day lol.
In various parts of Italy, the version with ricotta cheese is used. Some use béchamel and some use ricotta. Then you know that here in Italy every family has a little bit of its own version for various things. There are also, for example, those who use to put tiny meat balls.
Honestly I really like both. Don't think you can go wrong one way or the other
I think that the differences between what you would do differently from Andy are due to personal taste. As you said it's a beautiful ragu. It's going to make a beautiful lasagna. Some technical differences too i suppose depending on where Andy got the influences for his recipe as opposed to where you grew up in Italy.
I love both your channels. You are both passionate chefs who love what you do. My wife would love either this or your lasagna. It's her favorite Italian dish.
Thank you for sharing your thoughts about this video. If you ever give a try to Andy's version let me know how it will turn out for you 😊
I take the left over lasagne into work the next day, go to a little deli round the corner from the office and order 2 slices of garlic bread chibata and then whack the cold lasagne in and have a garlic bread lasagne sandwich...the best
The minimum 4 hours to cook a ragu was a gamechanger for me. It's just something else. I also applied that rule to my beef goulash and it's on another level - more tender and with much more flavor.
You know what I'm talking about my friend! 😊
@andycooks I can't wait to see both of Vincenzo and Andy doing a collaboration. Love both your content, totally factual, and practical.
It would be a very interesting experience for sure! 😊
Andy is a very good chef 👌
Have you recreated any of his recipes at home? 😁
@@vincenzosplate I make some recipes like him and sometime I take any of his ideas ! 👍
"Too much time with Uncle Roger." I love the love these guys have for each other.
❤
I will say this about garlic, not just in ragu alla bolognese, but in meat dishes in general. If you have fresh meat (as in actually fresh - doubtful, or flash frozen at the processing plant), do not use garlic, it will make your meat taste stale. On the other hand, if you have refrozen meat from the supermarket yourself, especially minced meat, use a generous amount of garlic (and I do mean generous), this will take your meat from stale to actually good. Yes, the final dish will taste garlicky, but that's preferable to that "not quite right" taste from twice frozen (or just 1 time slowly frozen) meat.
I think every Italian mother or grandmother has her own recipe.
It's the same here in Rheinhessen with the legendary "Backesgrummbeere".
Everyone has their own recipe.
Finishing the lasagna with pasata of nap sauce, is how I was taught by nonna vicky and nonna callenna, back in 2004 so 20 years, and spinach and ricotta lasagna we topped with bechamel, we made 6 trays of each every week 20 portions per tray
My mother did put sauce on top of her lasagna (over a layer of mozzarella and provolone cheese) before putting it into the oven. It's a good idea Vincenzo.
Thanks for sharing how your mother used to do the top layer of a lasagna! It sounds delicious 😋
Leftover lasagna for breakfast sounds fantastic!👍😊
That sounds like the best start of the day! 😄
Béchamel has at its basic a roux. You just cook the flour in the butter. Then add little by little more milk. (...wanting to make a soup you bake unions in the oil or butter then add the flour. And then add font (bouillon) instead of milk on the mass and cook well until desired thickness.)
If the sauce is to wet then indeed do not use milk but cream 35/40%. With all the water you get the milk. But better cook the sauce longer.
Eating lasagna the next days is even better. More expression of all the flavors. The lasagne will standup better too.
Andy is one of the best chefs on UA-cam, I much more prefer him, and Vicenzo or Chef John, than Gordon or the likes
Gordon is hit and miss. Chef John is my fave
Thank you for the support mate❤
I'm salivating
The potato masher is great for breaking the meat into pebbles efficiently whilst maintaining moisture before adding the tomatoes 👏
Excellent tip! Thanks for sharing 😊
I’ve stopped adding salt to everything I cook! I use it sparingly and let my delicious food speak for itself.
Too much salt is unhealthy! ❤
Would you also react to Guga foods' 100 years of pasta?
I will check it out for sure! Let's see what I can do😁
Regarding Béchamel sorry but as a french who do it very often you have to put all the milk at once, it is the guarantee to not have any clumps, trust me don't be afraid.
Thanks for the tip my friend
I think I would enjoy that lasagna - I know Andy is a development chef for Kilcoy Global Foods who, as well as supplying quality meat and fish, sell ready to cook meal solutions. That end of the market tends to use a lot of salt. Also, Andy worked with Tom Aitkens (a chef your would be brave to criticize 🙂) and a lot of salt is used in that food - but you don't eat there every day. I love the crispy bits of lasagna that overhang the sauces.
The salt will strengthen the gluten in the pasta dough , with the same recipe, adding salt to it will make it more extensible and more al dente after you cook them
That looks very delicious Vin I love also your pasta recipe
Thank you my friend, makes me happy to hear that you've enjoyed my pasta recipes 😊
My favourite meal of all time. It looks really good.
yes! You can never miss with lasagna
Hi Vince so. Andy is a great guy. I trust him 100%. And I trust you,Vincenzo, 100% as well.
Would you go for his lasagna recipe or mine? 😜
Cold lasagna the next day somehow does taste even better, my family told me I was crazy growing up and wanting the leftovers for breakfast 😂
You're not crazy my friend, next day lasagna is even better! 😄
My mother's meat sauce was so labor-intensive, she made at least 5 gallons at a time ... simmering for 8 hrs, then overnight in the fridge before using it. Lasagna is my favorite Italian dish with gnocchi as a close 2nd.
Wow that's what dedication to good food looks like my friend!
Vincenzo misspelling "soffritto" onscreen ... Classico. Vince, attenzione alle doppie 😁😁
😅😅
You can definitely tell the difference between cooking the ragout for 2 or 4 hours (or even a bit longer). It really changes the taste and it is absolutely worth the extra effort.
You know what I'm talking about my friend! Once you start cooking the ragu for four hours you never go back!
Lasagna that's had a day in the fridge is even better, I agree. It's just like soups, stews, and chili.
Seasoning everything as you go is how culinary schools and most professional kitchens teach you to cook. It's what I do. And you learn to season with a light hand when you do that.
Thanks for sharing how you prefer to add your salt and I agree, lasagna the next day is even better 😊
Cold milk in a hot roux never make lump, so add it all at once.
Or maybe use room temperature milk!
Thanks for the video
My pleasure 😊
You can use Crème fraîche instead of Béchamel. It's very delicious
A wonderful video.❤
Happy to hear that you enjoyed ❤ Stay tuned for more reaction videos 😊
Hi Vincenzo. Thank you as always for sharing this recipe. BTW, I have a rolling pin just like that only mine is from my grandmother and is over 100 yeas old. My Mom told me she made it from a curtain rod.
Wow I bet you make some delicious fresh pasta with it 😊
He is a pro chef working in restaurants. and as a rule, in the restaurant you always salt every time you add new ingredients because the dish needs to be tastier than at home x)...
but yeah salt in the sofrito is unnecessary
He didn't let it rest for a bit😮, giving it that chance to set.
Well noticed!
My guess is that Salt is Andy's version of Uncle Roger's MSG 😂😂
Hi Vincenzo - I loved this recipe!!!! Great suggestion on the tomato sauce on top of lasagna!!!
If you give it a try let me know how it goes my friend 😊 Happy cooking 😄
@@vincenzosplate thanks so much! Same to you!
I think one reason he used a bit more salt is he did not use that much parmesan (only on the top layer at the end - although that was a good amount it appeared). The mozzarella doesn't have a high salt content by comparison. Generally speaking you salt at each level - and based on his "pinch" amounts I would say he was using about 1/2 teaspoon.
I don't think there'd be any issues in duplicating this recipe. Although personally I like a pinch of pepper flakes in ALL my tomato based sauces - but that is just my preference and in this case I would have reduced the black pepper in exchange for the red pepper flakes.
BTW - I do agree if you're cutting the sheets, I would have cut them exact. One tip I do if my pasta sheets require trimming, I often make a "trim layer" in the middle of my lasagna - where I use all the odd sized pieces. No one ever notices it because the bottom and tops are perfect cuts.
I appreciate that you like veal but it's expensive and hard to find in the USA. Veal historically was used (particularly in meatballs) because it has a high level of collagen, but in the case of a meat sauce you're not looking for the binding of the collagen so other than a preference for its taste you can substitute other meats because the sauce will mask the leanness of the cuts and you've got the olive oil in there for the fat. Personally, I also prefer the beef taste but I've grown up with beef as my primary meat.
I do enjoy your channel and have learned from you. My only constructive criticism is when you are critiquing an Amateur vs Pro (Epicurious) - I think you need to acknowledge that the amateur does NOT have the knowledge to understand their errors or building of the dishes. While you say you're just critiquing the dish, you are critiquing the preparation. IMO you can still critique the preparation but show more kindness and understanding to the amateur - who (like me) will grow and learn from the experience with the pro - just as I have grown and learned from my experiences with watching you.
Finally, I have recently made an amazing Pasta Putanescca based on your recipe. My own special touch that I will believe you will appreciate it is..... my sauce was ready and I was waiting for my pasta to get 2 minutes prior to al dente (I finish cooking it the last 2 minutes in my sauce so it will absorb the sauce). In those few minutes I dropped in fresh peeled and deveined shrimp into my sauce and cooked them until they were just done - transluscent - then REMOVED THEM to stop them from cooking more and getting tough. After I had transferred in my spaghetti and it had cooked into the sauce (which now had the shrimp juices mixed in as well) I added back the previously cooked shrimp to bring them back up to temperature before I served it. Amazing! As you might say the shrimp made love to the sauce, then they took a little break to rest, and then came back to make love one more time!
God Bless
Thank you so much for taking the time and sharing your interesting thoughts about this video!
I think the little salt to the vegetables(sofritto) is , because they realease their water quicker and its easier to kinda roast the veggies a bit after adding a little bit of sugar and or salt ofc.
Yes it can be.. But its not necessary
4 hours , if you love your family all that much. Vincenzo: 4 hours minimum
This is making me hungry! ❤
Ahahah you should try to cook it then!
I love it cold the next day too. I prefer cold baked Mac and cheese as well. Much better than hot - eggplant parm must be served hot though.
Can you please record a reaction to a lasagna from Not Another Cooking Show? Steven's lasagna interpretation is quite unique so curious to hear your thoughts.
Vincenzo’s Nona’s timballo teramano is hands down THE BEST! 😋
No one can beat nonna's recipes my friend! ❤
He forged your signature.🤣
😅
watching this at night make me hungry. i want to buy lasagna suddenly.
Why buy it when you can make it at home? 😊
@@vincenzosplate we don't have oven. moreover my mom wouldn't permit me to use many kitchen utensil. well she is typical asian mom. sandal or fry pan will make mark on my cheek if i insist.
I agree that a good hearty lasagne
Andy is a good chef. He knows his stuff.
Have you tried any of his recipes? 😄
andy is a real chef
Yes i have
Thank you for content, i really wanted to make lasagna recently, very nice technique in pasta making, but i think he put the right amount of salt to soften the vegetables but was no needed like you said, but this depends of taste some people eat salty, the only objection that i have is that he cooked the meat separately, because when you put meat over the veggies then cook it, the meat release the oils from the fats and the ragu becomes more flavorful
Totally agree with you!
Andy is awesome
He truly is!
Vicenzo I have not watched your video but my nona and mother made lasagna and that was our work lunch cold for the next week and I agree it's just as enjoyable if not more cold
I hope you also give a watch to this video, I'd love to hear your thoughts about it 😊
A Vince' l'aglio nel ragù delle lasagne? Dio Santo!
What would your opinion be on using a slow cooker to make a bolognese? I've used one several times, I cook it for about 12 hours on a low setting with the lid propped open a bit to allow more evaporation. I stir it once an hour to prevent burning.
i love to put lemon juice in the Bechamel sauce at the end, its so tasty
That's interesting! I heard a lot of people doing that!
The UK does love garlic! 😂 I can’t speak for other countries but think Asian cuisine also uses garlic a lot 👍
Yeah but the use of garlic in Italian cuisine is a huge misconception!
Dear Vincenzo, I cook for 6 hours because I thought that's what david said in your video, but I was wrong, but can't do leas than 6 hours because it's so good 😅
The more you cook it the better it gets! 😊
We were in Bologna last week and spinach lasagna was molto bello!
Yesss! It is delicious!!! 😋😋
My mum always put a good layer besciamella on top, you should try it Vincenzo, i think it's the best way 😊
Thanks for the tip my friend, I will surely give it a try 😊
Why doesnt any chefs making videos mention that its an advantage to heat up the milk before adding it to the butter and flour. Saw it in a video by Kris Morningstar, makes it easier to avoid lumps, and u dont have to fear it burning in the buttom when heating it. Best Bechamel tip i ever saw.
That's right and it also speeds up the process!
Garlic just tastes nice man.
Yes but it doesn't belong in all Italian recipes!
I don't think Andy uses to much salt. He's eyeballing the ingredient, he is currently working on and ads a specific amount of salt to it, so it never even has a chance of developing blandness during cooking. Of course you can add salt at the end, but it will never penetrate the solid ingredients in the same way. In the worst case you could end up with a perfectly savoury liquid part and bland solids, especially if you are in a pinch timewise.
Thank you for sharing your thoughts about the salt and this video! Will you give a try to Andy's recipe? ☺️
4:56 Hi Mr Vincenzo, if I want to cook a soffritto for something like pasta e fagioli, is it possible to add pepper as well? and also I is it possible to mix different techniques like the one used in pasta al limone but partially translate the technique to create something like a pasta e fagioli but where the soffritto can be prepared witha hint of limone and the pasta could be a bit creamy with the cheese and a bit of limone as well, then you mix it all with i fagioli still trying to keep the soupy texture, is that viable? (trying to focus mostly in cooking it as pasta e fagioli 85%-15% combination of pasta al limone technique wise and using the traditional pasta that is used for pasta i fagioli)