love seeing them actually able to taste and discuss one another's versions. that collaborative process just couldn't be replicated outside of the test kitchen.
well sad the old ba is lost, because back then it was even nicer to watch because of the closeness which was brought. Watch the old episodes very recomended!
flavorwise i think that mushroom terrine and the beschemle would be a total flavor bomb, would love to try that. the modern looked amazing as well. buuuuuuut that traditional bolognese would probably be my favorite
the Mushroom one looks really interesting. I wouldn't call it a lasagna, but it's the sort of experimental thing I would be excited to try as a starter/appetiser, or a mini version as hors d'oeuvres.
I'd consider it a mushroom, white sauce lasagna just based on the fact that he used the same dough that they made pasta out of, and he just cooked it differently. He called out a cracker, but he just cooked the pasta dough differently... if he had rolled it out and dropped it in hot water, then it still would've turned into pasta.
What a wonderful experience! The unique (of course) personality of each cook came through, and they were mutually supportive and encouraging.What a great feast and brilliant collaboration!
I have used spicy red sauce in lasagna. As a vegetarian, I would opt for Rachel's take anyway, but I would have used some mushrooms to give it some weight and "meatiness." Going back to my pre-veg days, I also think Christina's looks to be a total success that I would have loved to have when I was still eating meat. And as for Chris' take ... did I mention how good Christina's looked?
Oh gosh I want that traditional one so much. So perfect. But it's good to play with the idea of what can we do with sheets of pasta and these sauce concepts.
I love that Chris uses these things I haven’t heard since culinary school 20 years ago like duexelles, saybayon and (not in this episode) court bullion..
An enjoyable viewing. Christina's trad one is my go-to, usually twice a month. I'll give Rachel's a crack. I'm pleased to see Chris's 'cracker' softened rather than shattered when cut. BTW, stacked ovens look smart, but you all saw the dangers. Christina is about a foot taller and built sturdier than Rachel and she struggled. An oven above waist height or so ought not cook anything heavy and/or wet. Croissants and the like are OK. I've seen some kitchens with stacks of three, with the top one above one's shoulders. A face full of 425 f bolognese and cheese shouldn't be what's served for supper.
@@flittler you can make as many as you want. If all you want is two rolls, you can boil two noodles. You can make a “normal” amount of sauce and freeze the rest. The rest of the zucchini can be used for other dishes.
All three of you are amazing. Chris and Rachel, you both blew my mind! I'm in love with both concepts. I love a traditional lasagna, grew up with it but the am super excited about different possibilities.
I actually experienced the curled up lasagna sheets when I precooked the pasta. They do need another 30 seconds in the water. However, sometimes they will still curl after the ice bath. What I found helpful is using large enough vessel for the ice bath where i can lay the pasta sheets flat so even when they harden, they'll still be straight.
Chris - when using transglutaminase, one must remember to have the relevant surfaces *in contact* while setting the protein bond; not just casually laying about each other, in a lackadaisical fashion. You can even try setting them between your own hands, if you're feeling adventurous (and patient). Next time, I recommend pressing them in your desired form to set the bond (in this case, in the terrine), and *then* cooking them. Cheers, - some random other chris
As an Italian, I loved the experimental lasagna, and I hated the garlic in Christina's Ragù as here we don't even put one single clove in it, whereas the final presentation wasn't that bad.. I'll definitely try to recreate the mushroom terrine though, love the idea Chris!❤
Rachel is basically making cannelloni...and Italian dish made with pasta sheet with a traditional besciamelle and prosciutto filling...she made a different filling but the shape is cannelloni’s....
In Sardegna they make a lasagne with Pane carasau (fairly similar to Carta di Musica). The Pane Carasau softens in the tomato sauce til it is similar in consistency to the pasta sheets used in a normal lasagne.
YESSSSS!!! I've been waiting for waaaayy too long this kind of video. It's inspirational, encouraging and all around interesting learning experience. Thanks Bon Appetit!
I will definitely try the rolled version just because it looks really fun. But really, something like lasagna has so many different possibilities just in the traditional style that you could serve a different "traditional" version every week and not repeat for quite a while, and also not have any disappointed guests. So I'll try the rolled style, but stick with the lovely real lasagna method. Have fun!
How do you keep the mushroom lasagna hot? please make the Turin again so I can understand disappointed really want to learn about 🍄 Turin I already knew how to make the other components
I'm diabetic, so I make lasagna with zucchini sliced thin lengthwise instead of pasta. This tastes delicious and is very low carb. I also make a cauliflower crust pizza that is healthy AND delicious. (No it doesn't taste like cauliflower, and the lasagna doesn't taste like zucchini either.) I also make a twice baked spaghetti squash casserole that tastes like baked spaghetti, though the texture IS a little different.
love seeing them actually able to taste and discuss one another's versions. that collaborative process just couldn't be replicated outside of the test kitchen.
So happy to see Chris take on the experimental this time around!
Yeah it was surprisingly really out there
Definitely! I love that his crackers look like Matzo
You can see his mind within the madness of the dish. Very cool. I'd definitely try it.
Someone needs to stop him, he's a mad man I tell you, a mad man :O....
the lighting in this video was really odd compared to normal, but all the food looked delicious
I found it wonderful that Rachel's lasagna was brightly colored and used a lot of vegetables. The red color of the tomato sauce stirs your appetite.
Chris made a main course that looks like a dessert with ingredients usually served as appetizers
More Christina, love seeing her break out more.
Agree!
I cant believe that she stayed at BA
I love how this video shows a little bit of the chaos in the kitchen. Gives it some reality.
well sad the old ba is lost, because back then it was even nicer to watch because of the closeness which was brought. Watch the old episodes very recomended!
@@SynthaticBeats I think i’ve probably watched them all😂.
flavorwise i think that mushroom terrine and the beschemle would be a total flavor bomb, would love to try that. the modern looked amazing as well. buuuuuuut that traditional bolognese would probably be my favorite
Assignment: Lasagna
Chris: MUSHROOM CRACKER SANDWICH!
Mushroom loaf cracker sandwich*
the Mushroom one looks really interesting. I wouldn't call it a lasagna, but it's the sort of experimental thing I would be excited to try as a starter/appetiser, or a mini version as hors d'oeuvres.
It’s mushroom crackers, the only similarity to lasagna is the layers
Might as well have made a birthday cake and called it a lasagna
I'd consider it a mushroom, white sauce lasagna just based on the fact that he used the same dough that they made pasta out of, and he just cooked it differently. He called out a cracker, but he just cooked the pasta dough differently... if he had rolled it out and dropped it in hot water, then it still would've turned into pasta.
The modern one looks amazing. I really want to try making it. Rolling the pasta sheets is a genius idea!
Lmao this was already a dish, she just called it a modern lasagna
@@Thatkimm Then I am thankful she introduced it to me :)
stuffed shells
@@SaltAndVi wow i’m so glad you’re glad 😁 yayyyyyyyyy
Look up some Rotolo recopies. Its the actual name of what they call the "modern" one.
OH MY GOD we are being BLESSED WITH ANOTHER CHRISTINA VIDEO
I MISSSSSED CHRISTINA!!! and to see her in a video with Chris! love to see more of her again!
As a mushroom lover, I gotta say, I really want Chris' recipe! But heck I want all three recipes!
I liked that Cris violently slams the garlic on the counter and then says in such a gentle voice 'here you go'.
What a wonderful experience! The unique (of course) personality of each cook came through, and they were mutually supportive and encouraging.What a great feast and brilliant collaboration!
Those fried mushroom terrine slices looked SO good. Would be amazing in a full english breakfast!
Oo! Yes
15:43 chris: "The mushroom shingle is holding together", immediately breaks it with his spoon
Not all experiments pan out. I like that they give these a go because I pick up tricks of the trade and learn what's viable and not.
I have used spicy red sauce in lasagna. As a vegetarian, I would opt for Rachel's take anyway, but I would have used some mushrooms to give it some weight and "meatiness." Going back to my pre-veg days, I also think Christina's looks to be a total success that I would have loved to have when I was still eating meat. And as for Chris' take ... did I mention how good Christina's looked?
Wasn't his vegetarian also?
@@puggirl415 I think there was some meat in the mushroom brick
Christina!!! I'm so happy to see you!
Give Christina her own show!
Welcome back Christina!
I'm guessing it took a while to negotiate a contract with her to make sure she gets paid what she deserves.
Did she talk about this publicly? I would love to know if that is for sure what happened
@@MS-dh9gh Why? None of what happened there is any off ours business.
Those bits of fried mushroom tureen looked amazing. I want to eat that by itself.
Oh gosh I want that traditional one so much. So perfect. But it's good to play with the idea of what can we do with sheets of pasta and these sauce concepts.
I love that Chris uses these things I haven’t heard since culinary school 20 years ago like duexelles, saybayon and (not in this episode) court bullion..
An enjoyable viewing. Christina's trad one is my go-to, usually twice a month. I'll give Rachel's a crack. I'm pleased to see Chris's 'cracker' softened rather than shattered when cut.
BTW, stacked ovens look smart, but you all saw the dangers. Christina is about a foot taller and built sturdier than Rachel and she struggled. An oven above waist height or so ought not cook anything heavy and/or wet. Croissants and the like are OK. I've seen some kitchens with stacks of three, with the top one above one's shoulders. A face full of 425 f bolognese and cheese shouldn't be what's served for supper.
this video made me nervous more than once because it looked like everyone was very close to getting burnt
The experimental one looks .. interesting! Also love seeing Christina!!
Maybe baking the trumpet mushroom shingle would allow it to hold together better.
Woaahhhh Chris doing the experimental? Even more yass
“It should taste like the sea” - me whenever someone asks how much salt I want 😂
Which sea do you find more delicious? The Dead Sea is about 30 times saltier than the Baltic. I think the Sea of Azov is quite tasty.
@@gagamba9198 The med is the best
The modern one is very similar to a traditional dish we have in Italy called cannelloni ricotta e spinaci!
These all looked amazing and I especially wish i could try Chris Morocco's!
Rachel’s is perfect for someone living alone.
Curious, why do you think? Looks like a ton of food to me.
@@flittler you can make as many as you want. If all you want is two rolls, you can boil two noodles.
You can make a “normal” amount of sauce and freeze the rest. The rest of the zucchini can be used for other dishes.
chris went crazy with mushrooms lmao
Exactly what I was thinking 😂
All three of you are amazing. Chris and Rachel, you both blew my mind! I'm in love with both concepts. I love a traditional lasagna, grew up with it but the am super excited about different possibilities.
The thumbnail had me thinking this was an Epicurious 4 Levels of Lasanga video with Chris as the Expert haha
That modern one looks amazing.
I actually experienced the curled up lasagna sheets when I precooked the pasta. They do need another 30 seconds in the water. However, sometimes they will still curl after the ice bath. What I found helpful is using large enough vessel for the ice bath where i can lay the pasta sheets flat so even when they harden, they'll still be straight.
the ol' PALM HEEL STRIKE on that Garlic at the start
I didn't know Chris followed Josh's palm-heeling the garlic trick! Way to go!
Chris - when using transglutaminase, one must remember to have the relevant surfaces *in contact* while setting the protein bond; not just casually laying about each other, in a lackadaisical fashion. You can even try setting them between your own hands, if you're feeling adventurous (and patient). Next time, I recommend pressing them in your desired form to set the bond (in this case, in the terrine), and *then* cooking them.
Cheers,
- some random other chris
I see Christina and I am immediately watching
Chris smashing the garlic is e-v-e-r-y-t-h-i-n-g!
This has reality show vibes with the side takes haha
I ADORE CHRISTINA AND RACHEL!
As an Italian, I loved the experimental lasagna, and I hated the garlic in Christina's Ragù as here we don't even put one single clove in it, whereas the final presentation wasn't that bad..
I'll definitely try to recreate the mushroom terrine though, love the idea Chris!❤
the indian valley girl is quite a joy to watch, love the new take on an old classic! We all know Christina and Chris, good stuff.
EDIT: would still pick the classic though, nothing beats it.
Always love content with Christina!
This episode gave me a serious craving for lasagna.
Rachel is basically making cannelloni...and Italian dish made with pasta sheet with a traditional besciamelle and prosciutto filling...she made a different filling but the shape is cannelloni’s....
They look more like rosette to me.
@@PaoloScarabelli yes, I was undecided but Rosette are not tall like this 🤔🤣
I need a lot more Christina content, please, and thank you.
In Sardegna they make a lasagne with Pane carasau (fairly similar to Carta di Musica). The Pane Carasau softens in the tomato sauce til it is similar in consistency to the pasta sheets used in a normal lasagne.
The transitional music/sound makes me imagine Brad going ham on some tupperware with spoons.
"She's my child and she's ready to go in the oven" 😲😳🤣🤣
YESSSSS!!! I've been waiting for waaaayy too long this kind of video. It's inspirational, encouraging and all around interesting learning experience. Thanks Bon Appetit!
Idk... compared to the old team...don't you feel like they're a bit less interesting? Genuine question.
my mom has been making "lasagna rollups" with us since we were kids, and they never miss!! awesome for easy portioning / packing :)
So weird watching a BA pasta video, without Molly
I will definitely try the rolled version just because it looks really fun. But really, something like lasagna has so many different possibilities just in the traditional style that you could serve a different "traditional" version every week and not repeat for quite a while, and also not have any disappointed guests.
So I'll try the rolled style, but stick with the lovely real lasagna method.
Have fun!
This show has been so refreshed! Chris is the man!💜
How do you keep the mushroom lasagna hot? please make the Turin again so I can understand disappointed really want to learn about 🍄 Turin I already knew how to make the other components
Chris knows the Palm Heel Strike!
I hope yall paying Christina well now!!!
Chris looks interesting lol and the girls both did amazing of course.
No thanks Chris. A for creativity, thats the nicest comment I can make
I love lasagne roll ups and veggie lasagne as much as meat. This makes me want to make some!
Christina and Rachel are soooo cooool!
holdup. rachel's lasagna looks awesome. like i wanna try it
I'm learning so much
Chirstina! pull the rack out, the fancy ovens have super sturdy racks
I enjoy you three. Very talented and inspiring.
Didn't know Christina stayed. Cool
OMG, don't let Chris do the experimental anymore!.. :D
mmm lasaga, that's what i need this cold december evening, thanks
"and i love the /Pate/"
**elitist, judgmental stares** "Mhm"
homie said that pasta water should "taste like the sea". Respect
Can we talk about how Chris made mushroom scrapple?! 🤤
...... And not really a lasagna at all 🤣
This video concept reminds me of the 3 level cooking in Epicurious. Very nice tho!
Chris had such a unique take.
Busy day in the test kitchen!
This is very cris forward , and i love it . Cris is an acquired taste
BA knows what they’re doing giving us Chaey Bay Bay back
Morroco rocking the casioak, nicely done.
Yay Christina.
"some red pepper flakes" throws the whole bottle in the sauce. Her: "Its not too spicy" Me: **dead**
Rachel's amazing!
Rachel throwing an insane amount of salt into the pot saying "it should taste like the sea"
Should be a viral meme
Clicked for Christina
I was so scared Christina was gonna use ricotta instead of besciamella. Brava Christina
love seeing christina!!!
Aw I mises Christina, and Chris great as always
I don't think anything will beat sohle's experiemental carbonara
it was very personal, with chris and that garlic
Hasn't seen spicy in lasange?
I do all my lasanges with spice...
Was this filmed in gotham? Not the usual bright n vibrant ba I’m used to. Definitely can tell they’re going a different direction with the editing
Hey Chris! Big fan! Do you think a fried pasta would have worked as well? Great job by the way!
Christina, pull out the oven rack!!
I use dry pasta but never cook it. Start with a layer of sauce. Perfect every time.
and the recipe for the modern lasagna thank you
wow the audio quality on the interview portions is incredibly rough
I'm diabetic, so I make lasagna with zucchini sliced thin lengthwise instead of pasta. This tastes delicious and is very low carb. I also make a cauliflower crust pizza that is healthy AND delicious. (No it doesn't taste like cauliflower, and the lasagna doesn't taste like zucchini either.) I also make a twice baked spaghetti squash casserole that tastes like baked spaghetti, though the texture IS a little different.
would love to try all of these
I admire and respect this beautiful production…