New blackout drinking game. Take a sip everytime he whistles.
@hutchiribas8394 жыл бұрын
Hahaha, so accurated, 😂😂
@taylordiveley45064 жыл бұрын
Shouldn’t have read this comment when I was already drunk but HERE WE GO FELLAS
@nnsch21004 жыл бұрын
I'm already drunk 😂
@michellebarnes76403 жыл бұрын
🤣🤣🤣
@sightfire4 жыл бұрын
The sear is brilliant. Looks great and I can just imagine that cheesy crunch
@PoundTheAlrm4 жыл бұрын
I'm convinced that this man has lost the sense of touch in his fingers
@BullShitThat4 жыл бұрын
Chef hands
@kimchiburger78444 жыл бұрын
I don't have any feeling on 4 fingers and I've only been a pro chef for 7 years
@yuhboris3044 жыл бұрын
most chefs and cooks don't because they're always exposing their hands to high heat
@karu61113 жыл бұрын
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.
@karu61113 жыл бұрын
pls have a rag on your waist at all times for cleaning and touching hot stuff, callouses are not oven mitts lol
@tonythemedtravels4 жыл бұрын
Never thought of placing freshly made/cooked lasagna in the refrigerator, then slice and sear before serving 😮
@rufmor13 жыл бұрын
me neither. I'm going to try it the next time
@tyghr4 жыл бұрын
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.
@jacobliqu20934 жыл бұрын
4:16 Did you put any salt in here? *Dips finger in boiling water*
@miguelrico99244 жыл бұрын
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
@ivylee420694 жыл бұрын
Thats the mark of a true chef 😋
@nickos13974 жыл бұрын
@@ivylee42069 thats the mark of dead neurons
@973Romeo4 жыл бұрын
@@miguelrico9924 One of my Chef-Instructors at my Culinary School does/did that too. Dips finger into oil to see if hot enough.
@lunix32594 жыл бұрын
From these comments, I wouldn't be surprised if chefs have half cooked fingertips
@fb0794 жыл бұрын
Grant grinding the cheese gave me so much anxiety I really thought he was about to lose a finger.
@AlexanderGee4 жыл бұрын
Right?! @chefsteps If I buy a subscription can you guys use that money to buy Grant some kind of cheese pushing stick?
@JungleScene4 жыл бұрын
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....
@BullShitThat4 жыл бұрын
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!
@jiv324 жыл бұрын
Me too. Once I chopped the top of my finger off trying to push some vegetable into a food processor.
@psrabe74444 жыл бұрын
@@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.
@tom_something4 жыл бұрын
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.
@coasttal123 Жыл бұрын
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.
@dev_travel_channel4 жыл бұрын
So glad to see you guys back here!
@GothicPotato24 жыл бұрын
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.
@josephmarciano47614 жыл бұрын
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.
@mkbijnaam8713 Жыл бұрын
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
@rachel.the.riveter4 жыл бұрын
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!
@TV9Newsguy3 жыл бұрын
Share the recipe? Not that it looks all that complicated.
@kzgc8y3n4 жыл бұрын
You are a God. I remember these Sous Vide videos years ago...The Jule...I missed you man. Can't believe you're back!
@angelagriffin51304 жыл бұрын
OMG caramelized lasagna! Those ending shots. I want!
@RizieriMCELLI4 жыл бұрын
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.
@vipinudayanan4 жыл бұрын
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!
@lupierz4 жыл бұрын
Welcome back! Good to see you doing awesome food again!
@davidselby3534 жыл бұрын
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.
@Braindead1544 жыл бұрын
Damn I really just got called out for my love of Costco’s frozen lasagna.
@gab.lab.martins4 жыл бұрын
Why hide the video?!
@GwynneDear Жыл бұрын
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.
@JG-fg1ye4 жыл бұрын
I like this Chef, he is really fun to watch cook
@anythingfaizul25193 жыл бұрын
step-chefs
@Kavriel4 жыл бұрын
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.
@abolijoshi56684 жыл бұрын
those last few shots of the seared lasagna pulled tears from my eyes might have to make this
@yannick81734 жыл бұрын
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 😂
@dusksimulator4 жыл бұрын
grant please leave chefsteps and open a restaurant. i can see this lasagne on a restaurant menu it would be amazing
@thedivide36882 жыл бұрын
That is heaven! Lasagna is my favorite food...and this is GLORIOUS!!!
@BanilyaGorilya4 жыл бұрын
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!
@juniorpaz99433 жыл бұрын
You all just rule it so much!!!! Just love you work
@anthonymedwid14684 жыл бұрын
The ending of this video really made me smile
@richardbernard68459 ай бұрын
outstanding job Grant!
@0fficialRatedR4 жыл бұрын
amazing. best lasagna recipe on youtube YET and I've seen em all lol
@Ascketism4 жыл бұрын
Clearly you haven't or you don't understand lasagna.
@cupcake7024 жыл бұрын
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
@feastmode79314 жыл бұрын
solution: eat a massive portion hot out the oven at 7p, then another massive slab seared in a pan at 1am
@olilane84 жыл бұрын
@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?
@tawpgk4 жыл бұрын
That was my first thought. Even if you brought it up to room temp first, I think it still would be too cold.
@jordy466824 жыл бұрын
Sear in pan, then place pan in oven for 10-15 mins until hot! 😉
@TimoBirnschein3 жыл бұрын
Chefsteps videos, man... Now I want to make lasagna again! Properly this time :D
@listenhere20063 жыл бұрын
this lasagna feels so unexpected but so right
@vikassm4 жыл бұрын
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.
@kaspjd11 ай бұрын
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?
@bered4894 Жыл бұрын
0:13 “idk why people put so much vegetables and wetness in their lasagna“ 0:28 “I‘m gonna do a veg one today“
@nicken864 жыл бұрын
13:37: Close your eyes for a second and pretend you're somewhere in Italy, at a small town restaurant 😳
@ThiagoRibeiro-cg8wo4 жыл бұрын
Is this the new Bon Appetit channel?
@Iodaf Жыл бұрын
We speak whistle here…good work man love it
@ivanvrg143 жыл бұрын
You should consider put a whistle counter in this video
@shaunny02083 жыл бұрын
Came here for the lasagne but left here with a huge crush on Chef Grant 🤤
@johannesolson45924 жыл бұрын
Can I get a link for those tables please? They’re gorgeous
@supercarpro Жыл бұрын
Made this twice now but used bolognese sauce and also the noodle portions they give u are bs. Either make more noodles than 2 batches or thin them out to #8 instead of #6
@enjoisk8a9114 жыл бұрын
O man does this look good, maybe next Sunday's project
@Scumcore4 жыл бұрын
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 🙄).
@Cortlandt_Cash4 жыл бұрын
Did he really just say he didn't care about white pepper or nutmeg in Bechemel? Oh my.
@alvinmercado63054 жыл бұрын
this guy gives serious white guy know it all vibe.
@bergamt4 жыл бұрын
Step one: get out your giant pasta machine that is fully the width of your lasagna pan
@e735star4 жыл бұрын
use a bread loaf pan, then this tip totally works!!!
@OutOfNamesToChoose4 жыл бұрын
@@e735star You genius! It's deeper, too! Definitely going to try that
@Nada-by3zz4 жыл бұрын
@@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 :))))
@mblack69454 жыл бұрын
That's one superb looking lasagne. Did you ever cook that for the guys on the set of ER?
@pyrrhospizza59383 жыл бұрын
I hope that pupper got lasagna
@MarioPenalti4 жыл бұрын
Dont you need sugar against the acidity of the canned tomatoes?
@husseinhammouda82944 жыл бұрын
I love it it’s looks very nice
@vaeiou4 жыл бұрын
is there a reason why you don't sear both sides?
@soy65054 жыл бұрын
I just found this man and I’m in love with him.........
@zahrasaqib77394 жыл бұрын
Another day, another crush that doesnt know we exist.. sigh 🥲
@Nope221194 жыл бұрын
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
@tylerosborne49804 жыл бұрын
I always appreciate a chef who doesn't mind wearing a dishwasher shirt
@Persiancouplelife4 жыл бұрын
Came for the food, left cuz of the whistling
@thesudesh12344 жыл бұрын
bon appetit vibes
@terrythestreamerr18394 жыл бұрын
Yassss the once a decade upload🥺🥺
@DeanJayJackmanJr4 жыл бұрын
Great video, great recipe. One problem. He didn't actually eat it.
@Ascketism4 жыл бұрын
Because it sucks lol.
@tdylan4 жыл бұрын
14:27 he's eating
@DeanJayJackmanJr4 жыл бұрын
@@tdylan what a good eye you've got.
@tdylan4 жыл бұрын
@@DeanJayJackmanJr Not really. Just went back and rewatched. He also takes a bite at the start of the video 0:06
@sabersight9084 жыл бұрын
i always feel like there is more happening then the videos are the videos just being made in a restaurant or cooking school?
@seanthebluesheep4 жыл бұрын
Iirc chefsteps is a development kitchen, so they test ingredients and make protocols that other kitchens or brands can use.
@sabersight9084 жыл бұрын
@@seanthebluesheep ye that sounds like it
@kylhaselbauer76304 жыл бұрын
naa. we just make content for the web site now. and stuff for breville.
@susabara Жыл бұрын
before it goes in the oven 12:11 its cheese only on the top. when it comes iut its blood red. need to have that oven checked, bud...
@bemusedindian85714 жыл бұрын
Whoa. Totally gonna try it.
@tobi62774 жыл бұрын
Now make pommes dauphinoise, chill it and then sear it.
@charlesreed58394 жыл бұрын
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.
@jasonhughes34954 жыл бұрын
I wonder how tight it would have been if you put the pan in a bag and the vacuum sealed it then remove from bag and baked it off
@vbdao4 жыл бұрын
I knew I had seen the presentation before. Eater's The Meat Show season 3, episode 16. Chef Matt Abdoo's smoked duck lasagna.
@timetocook722 Жыл бұрын
You don't say when/why to add the extra egg......
@gustavowoltmann16234 жыл бұрын
that looks so good, I really want to taste them !!
@warforglory3 жыл бұрын
he made a frankenstein SU BOREGI with the last searing.
@cristsan41712 жыл бұрын
What you did there is called a French Lasagna. It just means one too damn far too many layers.
@Pugilation4 жыл бұрын
That's a lasagna all right, nice work!
@OTTMagicRich4 жыл бұрын
im going to try this next week! but with beef lasagne!
@Mumbungua4 жыл бұрын
This says it was uploaded Jan. 5th 2021 but I watched a long time ago.
@marius23933 жыл бұрын
I f*ing love Grant
@erinhowett36304 жыл бұрын
Nice take a more home cook friendly version of Mark Ladner's original 100 layered lasagna!
@crisdelbarrio4 жыл бұрын
Wait, no sous vide? Tought this was Chefsteps.
@AnonYmous-dp4by4 жыл бұрын
How long in the skillet
@marcosmovies78714 жыл бұрын
Can anyone help me out? I can't find Kosher Salt in my country (Germany), does anybody know what makes kosher salt so special or maybe have a different name for it? would be very thankful!
@inept04 жыл бұрын
Just use flaky sea salt. American chefs use kosher salt because its a flaky salt that is easy to obtain in the US and cheaper than sea salt.
@Paelorian4 жыл бұрын
What we call kosher salt in the US is inexpensive bulk pure salt (100% sodium chloride, no anti-caking agents or other additives). It's flaky enough that you can hold a pinch between your fingers without any spilling out, which is why chefs like it (especially Diamond Crystal brand, which because it's made into crystals by the Alberger process is less dense than the other popular American kosher salt brand, Morton). You can always substitute the same amount of salt by weight. To use volume measurements and to sprinkle, there is inexpensive salt of the same density readily available throughout Europe, but I don't know the local names. Although I've heard of some of them. Maybe some Europeans can chime in. I've heard the name of a common coarse salt in France that's equivalent to kosher salt, but I can't remember it. Also, it's called kosher salt not because there's anything special about it (all pure salt is kosher), but because coarse salt is used in the _kashering_ process of dry brining meat (covering it with salt) to draw out the blood and make it kosher. "Flake salt" and "rock salt" are sometimes similar. But in the US, it's not just big coarse grains of salt (like the kind I use in my salt grinder) or little grains like pickling salt (which is basically table salt without the additives, fine salt sized for a salt shaker). Kosher salt is just a handy salt density. Just flaky enough to keep in a little salt cellar or dish and add with you fingers as you cook, without being sea salt or so flaky that it's expensive. I use (Diamond Crystal) kosher and (Morton) pickling salt while cooking (pickling salt is like half the price, but they're both so cheap it doesn't matter-$2 of pickling salt may last you several years of normal cooking). At the table I only use sea salts, so that I add a little extra flavor, and texture if I use a coarse or flaky salt, to the outside of my food.
@inept04 жыл бұрын
@@Paelorian I went simple but I liked your explanation better. Have you read Mark Kurlansky's Salt - A World History If not I highly recommend it.
@JordanNHoule4 жыл бұрын
11:31 sarcasm or sincerity? I really couldn’t tell!
@IronX774 жыл бұрын
Costco staffer here. We make all our food with love. It's why you keep coming back!
@JordanNHoule4 жыл бұрын
@Pete Veach-Williams they really do that’s why I was curious why he would be sarcastic, but the last 9 seconds was another Costco comment... Thanks for the hard work @Ess Ay!
@amaridias44784 жыл бұрын
Very very Clean Lasagne id love to try this style. But we have to take the Parmesan and put it into the Béchamel 😏
@edwardssistershands4 жыл бұрын
That's what I do. Which is then called a mornay.
@CaptainC0rrupt5 жыл бұрын
You never cease to wow us ! Thank you for earning my appreciation(and money lol)
@sminstudios4 жыл бұрын
Haha Breville go brrrrr ...my garlic’s chopped Haha Breville go hmmmm ...my sauce is ready
@johnjperricone78562 жыл бұрын
Gotta try this next time. Hoppe I can get the GF dough that thin.
@rotenhoko4 жыл бұрын
Grant looks like my quirky Econ professor. whaaat.
@ryozeto3 жыл бұрын
What kind of oven do they use?
@TheAdelaide94 жыл бұрын
‘shot in The Before Time’ 🥲💀
@tassiebiesecker5969 Жыл бұрын
Wow!!! I'm vegan, I am totally vegan-izing this!! Thanks for sharing 👍 looks in sane!!
@maliunevadi5 жыл бұрын
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. ;)
@Saturnaa4 жыл бұрын
Any way to make this using packaged brand lasagna noodles?
@mrmobius4 жыл бұрын
Nice food damn his whistling!
@ITMRDesigner3 жыл бұрын
i love those NPCs in the background
@bonbonS19694 жыл бұрын
Grant dropping in on youtube in between his 0n1yfans schedule
@HarrySKeith4 жыл бұрын
Great stuff, love it!
@cristoux4 жыл бұрын
9:25 is he really sticking his fingers INSIDE the grinder?