11 Chef Skills I Learned Making Fresh Lasagna...

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

[@filipmajewski8382]

in Poland we call Mirepoix "włoszczyzna" which roughly translates to "something that comes from Italy"

[@normamcp9181]

Mail some golabki, kielbasi & paczki, please ?

[@romigodolja3047]

William Gruff someones mad isnt he

[@manuelapollo7988]

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?

[@manuelapollo7988]

@Lich King ah ok thanks😉 so probably some bullshitter bullshitted me😌

[@justxxcrystal]

Thank you. I needed that laugh!

[@Metaplayer]

"...I didn't find any white wine..." And with that Alex was effectively ostracized from the french society

[@exeuroweenie]

He's just lucky they did away with the guillotine.

[@MetricJester]

Not if someone drank it....

[@akindofmagick]

There’s always red wine...

[@yzcandar4461]

@@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.

[@Eugene24820]

Says white wine is the same as Sake smh. Sake is rice wine...

[@hayashiguchi]

The irony that the hand washing technique is so relevant these days.

[@LuisFlores-cx8py]

I found it the comment I was looking for!!!

[@thiagosobral998]

@@LuisFlores-cx8py Me too!

[@ihateiphones]

I was sooo gonna say that

[@gabeitch4965]

How

[@KIJIKLIPS]

Just what I was thinking

[@nikoofria5116]

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

[@candela5555]

comunque non è vero che la pasta va bollita per forza, dipende dalla pasta e dal condimento.

[@julienkoenig3304]

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

[@slouch186]

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 :(

[@drmkiwi]

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

[@crewc02]

It sounds simple but cleaning as you go makes a huge difference

[@dhann213]

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 :)

[@slouch186]

Ardhan Labib crewc02 DRMNZ sounds like good advice! i will have to plan my cooking better now...

[@masha7377]

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! ;)

[@EhrenmannMitDepressionen]

Me an German guy´s watching a French guy that speaks English making Italian food

[@jakobleudemann5775]

Ehrenmann mr international

[@EhrenmannMitDepressionen]

@@jakobleudemann5775 Mr. Worldwide *pitbull intensifies*

[@benjaminka9930]

same here. in belgium. :-)

[@arpitdas4263]

Monsieur Mondiale

[@filippobruttomesso3650]

then you have to tell us how you make the goulash in spanish XD

[@usafan96soren20]

This was done perfectly! Much love from Italy.

[@gordontubbs]

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.

[@YuhMovies]

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..

[@arvidstider]

I watch this masterpiece at least twice a month. Absolute perfection in my eyes in terms of tone, presentation, and elegance. Brilliant, Alex!

[@gregorsamsa1364]

A little weird, but okay

[@arvidstider]

Gregor Samsa fair enough

[@Bladedcloud6159]

All sumed up to 1 word passion

[@cheflev9884]

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.

[@Kirtahl]

I did this yesterday when making a lemon bechamel.

[@bernatgarcia-munoz2007]

It's only necessary if you are doing a lot of bechamel or if your milk is cold, but tx for the advise :)

[@l.p.7585]

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

[@konstantinschickel1411]

Just what i thought

[@willemduitemeijer1683]

You can add the cheese as well, iso adding to each later

[@RedSntDK]

A serious lack of "spread it like butter" on this one.

[@blaz3r77]

We were already Saturated with butter my dude

[@chris62tt]

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.

[@Eveseptir]

If you sear a duck breast, is it a mallard reaction?

[@daneroje4402]

I think so

[@merlinmendoza5177]

Get out

[@MarcusBoejer]

You got me with that one 😂

[@lukethegoodluck2540]

Every time you get a protein or carbohydrate to go golden brown, you're making a Maillard's reaction

[@buzzerede]

Mallard is French for 'duck'

[@cassiemonica1]

And you just taught my first five weeks of culinary school in a 12 minute video lmao.

[@SueciaeRexKnugen]

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!

[@iuriveloso3997]

3:23 improved my chef skills and my coronavirus protection with those techinics

[@NochSoEinKaddiFan]

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.

[@DanXDelion]

Yeah, same with me. His videos get me motivated to do all kinds of things, not only cooking

[@TungNguyen-kg8gl]

how come a French guy doesn't have wine at home but sake instead?

[@majcrash]

He drank all the wine?

[@raffaeleirlanda6966]

He will never be awarded with Légion d'Honneur... 😀😎🤣🤣🤣

[@Sushihunter250]

Same reason he is wearing Tojo's glasses...

[@Borals]

The one who has a ramen series

[@ArturoHinojosAlarcon]

@Riccardo Cacchioli Wow an italian bitching on everybody else´s cooking! How rare and unsual! That is a new one for me

[@aliencreative9360]

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.

[@kassiocabral1639]

11. Adapt! I used the back of a skimmer to grate a nutmeg for a bechamel sauce, i think im a chef now.

[@TheZebinator]

Kassio I usually "shave" the nutmeg with a sharp knife, its almost faster than grating it and you basically get the same result

[@hoodwynk1389]

I didn't pay my water bill so I used my tears to boil pasta :')

[@NarschoolVlog]

Get a micro plane they are only a couple of quid on amazon.. and is useful for ginger , garlic , nutmeg and so on

[@zargmatt]

i left a comment, i think my smugness is sardonic wit (but really im an a-hole)

[@katrinepetersen2566]

Kassio I Saw a video with a guy, who used the decorative ingravings on his knife to grate it.

[@siddharthk.sekher1960]

i laughed so hard at " the italians are gonne be pissed off but now they have a valid reason to be!! "" :D

[@lornova79]

I didn't.

[@caramellesweggose]

@@lornova79 peccat

[@alessandragangemi9611]

Why should we be pissed off? He was right the green comes from spinach

[@AaronMichaelLong]

I wish every food youtuber threw shade as well as Alex.

[@salvatorezarrella6364]

@yo lo Amen

[@grahambunton377]

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 !!!

[@De90L]

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

[@viniciustsugi8007]

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!

[@marcobianchini6925]

I'm from Bologna and that lasagna is just perfect! Well done, Alex!

[@ShimotsukiSaizo1]

#12 chef skill eat all the food

[@OverlordShanbo]

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!

[@hopecox]

YES!

[@Lou_Snuts]

According to Chef Jean Pierre (see his KZbin channel of the same name), after the "Mailliard Reaction" has been achieved, remove the browned meat and then add the onions first. Once carmelization has been achieved, then add the carrots and celery. Once softened, then deglaze with white wine. Once evaporation occurs, add the meat back. Also, instead of one can of water,an equal measure of beef stock brings more flavor. Also, finishing it off in the oven provides mote equal heat distribution.

[@HeilLoki]

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.

[@pinkponyofprey1965]

+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

[@HeilLoki]

+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.

[@homasas4837]

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

[@grahamjohnson4702]

These are the cooking programs we need not just showing us the recipe and the mixing but how to over come and adapt, BRAVO.

[@lancec1463]

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!

[@ninjamonkeys21]

louisiana was originally a french territory so the cuisine there is very heavily french influenced

[@onehappydawg]

@Rodrigo Santos Valeriano 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?

[@onehappydawg]

@Rodrigo Santos Valeriano yes they are American but they are also French. We also have a big Italian heritage in south Louisiana too. They hold an Italian festival every year. They are American and have been for generations but they still claim their Italian heritage. There’s nothing wrong with someone with Italian or French heritage that lives in America saying they are Italian or French because they are.

[@onehappydawg]

@Rodrigo Santos Valeriano typical leftist ideology, you get offended for other people groups just so you can virtue signal. I dated a girl who’s parents immigrated from China to Texas. She was born in Texas. She was American but she’d also tell you she was Chinese. Just because she was born in America it doesn’t take away from her being Chinese. She also called herself an Oriental. I knew a white girl with leftist thinking like you that got offended when I said that my former girlfriend(at that time) was Oriental. She said that’s racist to call Asian people that. I told her she called her own self that and didn’t seem to mind. Her leftist ideology couldn’t handle that truth.

[@williamfeng9808]

@Rodrigo Santos Valeriano t h e s a l t

[@MeriLeti]

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

[@FrenchGuyCooking]

And I pissed off love you too 💛

[@blond90]

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!

[@rockytekkel406]

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.

[@sebas1863]

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

[@thebibidu]

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

[@guliyooomithooo8697]

the energy this guy has is mindboggling keep it up alex

[@MichaelWilliams-xs1cf]

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 🙌🏻

[@AlexanderHerdt]

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!

[@julianhaze]

Letting the lasagna rest should be a skill! Its applicable to countless things.

[@Marius-eu8dh]

That looks delicious and charming! A couple of minor observations: In Italian cuisine, the soffritto is almost always the first step (same in Spanish cooking). The meat goes in after the Maillard reaction has taken place in the vegetables. There is a prejudice against frying meat with no aromatics.The veg is also generally chopped much finer, almost minced, so it disappears into the final sauce, rather than remaining, as in a stew. Using sake is clearly an aberration, but white wine in general isn't used in ragù, red being preferred. "Lasagne" is also the correct term for this dish, as "lasagna" refers to only one pasta sheet (cf "spaghetti" vs. "spaghetto," or "coquilles" vs "coquille.") Your videos are always great fun to watch.

[@thomasliptrott3834]

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.

[@ericshien3150]

It's 2am here and I was just about to go to sleep...until I saw you posted a video..

[@ailinos]

Clee Torres RT. 2am here too

[@jontrewfrombarry]

I've been cooking this recipe for 50 years and I wish Id seen your recipe along time ago. It showed lots of tips that Ive had to learn by trial and error. A couple of things Ive discovered. The quality of tin tomatoes varies massively. The contents looks pretty similar but the taste are worlds apart.I use Muti but there are some other good brands. I also brown the meat (pork and beef) in batches. If you add it all in one go the temperature of the pan drops so you boil the meat (yuk) instead of browning it.

[@jameskieboom2195]

yea would recommend adding the milk in stages to reduce lumps and thickens up quicker :)

[@marcoclementi1247]

Soffritto is cutted in smaller pieces than mirepoix, it melts in long time cooked recipes

[@slocad11]

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!

[@SunnyMcvin]

Please make an aesthetic video just of rolling the dough on the noodle maker.

[@masha7377]

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" 😂

[@WhatIfItWasPurple]

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’.

[@masha7377]

Oh haha that's actually quite good advice, thank you :)

[@kunstmol]

He is French. He would add it to his 2CV.

[@antihipsterboho]

Alex= Part mechanical engineer, part michelin chef. Total innovation.

[@therealuth7455]

"Mise en place" mate :) An easy overlooked skill that really help when making lasagna

[@kriskong9962]

Not just lasagna m prepping the station before every meal is so important and will make your life so much easier

[@forgotn42]

haha The ad I got before watching this was for Olive Garden's never-ending classics, which features lasagna.

[@XxMrRoachxX]

You get ads? ayayay try youtube ad blocker dude. The content creators only get scraps from ads anyways so who bothers....

[@azerul1055]

XxMrRoachxX we want to support them. Those "scraps" you are taking generate income for Alex French Guy Cooking 🤗

[@radioactivated]

scraps is better than no scraps

[@purplelovesyou8667]

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.

[@DeVivoCarlo]

As an Italian I can say this was PERFECT!!!!!. Normally on the bottom of the tray everybody puts a tablespoon or two of olive oil and normally start with a layer of Ragù. But starting with Besciamella won't change the taste of the Lasagna. ahahahaha, Very good job!!! I love your channel.

[@theheimburgercooks4542]

Love all the techniques highlighted in this video. One nitpick: I believe the Maillard reaction and caramelization are not equivalent. Caramelization is specifically about sugars while Maillard is more about proteins. Though many people use them interchangeably. I think they overlap in bread where one or other or both could cause the browning of the crust.

[@alejandronasifsalum8201]

I believe they're different: caramelization reactions are those involving sugars at high temperatures (which can give a lot of different compounds depending on the sugars involved and the temperatures) and Maillard reactions involve BOTH sugars and proteins (and can give another whole lot of compounds).

[@oskwaa]

It's a little selfish but I want to thank you for sharing your passion by making videos in English rather than in your native language! Love how you present it all with enthusiasm and exuberance and freshness (even though this video is from 2018). Merci!

[@wpherigo1]

It’s France and you couldn’t find any white wine? LOL!

[@alibronx2112]

in italy we also add some tomato concentrate to the sauce, it makes it a little darker and it helps blend the flavours together

[@charlie_mario6292]

giacomo aliboni I’m assuming that means tomato paste

[@MastaHibouw]

usually tomato concentrate is just rottent tomatoes with a red food coloring ingredient. But i might be wrong !

[@Orinslayer]

@@MastaHibouw bruh

[@Sugarsugar-24]

The way you did your dough is exactly like my grandmother use to do!

[@tomvenice]

Would you accept some critics from an Italian fan of yours? 1) 99% of times lasagna is normal color, not green (as the one from Rana you saw in the supermarket). Sometimes we have green tagliatelle ("paglia e fieno", with spinach inside, yes) but still rarely. 2) The "soffritto" should be the first thing in the pot, meat comes in after a good 10 minutes of soffritto cooking. No Maillard reaction in this case is expected, instead the meat should give all its flavour to the sauce. 3) Italian bechamel ("besciamella") is usually a bit thicker and we prepare as you but pouring the milk slowly, not all in one go as you showed in the video. But bechamel is French, so probably you know best. 4) Lasagne are usually much thinner than yours. Many people prefer normal thin lasagne or super-thin lasagne ("sfogliavelo", I think it's a brand). They also cook quicker. 5) Cooking time is very important in nowadays Italian cusine. I usually make all process of Lasagne alla Bolognese in max 1 hour, from raw ingredients to mouth. :))

[@AlbertoCabasVidani]

Number 1 and 2: I was going to write the same thing. Alex, where did you read about the green lasagna? That said, the final product seems pretty legit.

[@AirrowRocket]

I've never seen egg noodles used. Ever. Am I wrong?

[@AlbertoCabasVidani]

MASH 4077 as far as I know eggs are correct

[@tomvenice]

MASH 4077 Lasagne are an egg-based pasta. "Lasagne all'uovo" is the full name. There are some egg-less lasagne but they are cheap long-storage versions of them.

[@AirrowRocket]

I see, thank you very much!

[@American5585]

she: what cooking skill do you know? me: Mirrpuaa

[@seanhogan4484]

I made this tonight... the flavor was sublime. Everything melded together. I rolled my lasagna noodles a bit thin which I like... I wanted the lasagna to have many layers. But.. I ran out of bolognese sauce so my lasagna was only a little over an inch (2.54cm) thick and I only used about 1/2 of the noodles. Next time I will double the bolognese so I can layer, layer, layer. I had enough bechamel that I could have easily used three more layers of noodles if I had more bolognese. Then there should be enough bolognese that if someone wants to top their slice with a little more bolognese, they can. I loved the fact the only cheese in the recipe was Parmesan. This was an outstanding lasagna!

[@emmaclarkeart]

Your videos are so satisfying, inspirational and educational....( sigh ). They're just so god damn GOOD! Amazing work as always!

[@igorradulovic9349]

Oh, The Wire boys on the wall, NICE! The dish looks great, yeah.

[@sledgehammer9966]

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

[@chloemo3681]

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!

[@dansindan01]

Love your crazyness and adaptability . Keep them coming!😂

[@nathanhill9208]

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.

[@npip99]

Bolognese: 1 part Carrot 1 part Onion 1 part Celery Pre-Chopped. Add olive oil and knob of butter to medium-high pot 2:1 Ground Beef : Pork Sausage cut into 1 inch slices (No skin) Stir well. Remove oil so it doesn't deep fry. Wait until browned Add chopped veggies Add 2 Cloves Garlic, mashed Stir well. Wait until veggies are cooked Deglaze with white wine Stir well. Add 1 Can Peeled tomato Add 1 Can water Stir well. Simmer 4 hours Bechamel: Medium heat with saucepan Add 100g butter Add 100g flour Cook 3 minutes Add 1L milk Add 1/5 Grated nutmeg Add salt & pepper It's ready when red sea effect happens, as in 8:20 Lasagna: Get a baking tray. From bottom-to-top: Bechamel, then (pasta + bechamel + meat sauce + grated parmesan) * 4, then pasta, then bechamel, then grated parmesan 180C/360F for 40-60min, last 10min leave uncovered

[@yannhaffner6124]

Nice skills ! In addition next time, maybe you can pre-cook the lasagne for 30 s in water. It helps to get this really soft texture helping to mix together the pasta and the sauces. Also, I've been taught to put a small glass of milk in the ragù so it gets this kind of creamy and thicker texture. Trop classe la machine à pâtes 👌

[@FrenchGuyCooking]

Oui !

[@pacoin51]

Wow brilliant thanks!

[@coffeeandcupcakes7310]

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

[@karel-stuartcita8317]

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

[@loycos3648]

alex, i tried your recipe and it came out amazing! the tips that you gave were informative and helpful! thank you!

[@Marnick43]

Watching this video for at least the 5th time. Gona make this again for my birthday party. Briljant recipe explanation.

[@edugonch2]

I just discovered this channel, and I already love it, my favorite!!!!

[@Saladhit]

As an Italian foodie, I'll tell you those lasagne are perfect

[@proudathiest]

Although traditionally speaking you wouldn't add canned tomatoes, just a touch of tomato paste.

[@Lechuque]

A funny AND sympathic frenchman, oooofff, very rare, we have to preserve this one.

[@Canbe1]

Please send me the lasagna per mail

[@hopecox]

hahah can I be on the list, too!? :D

[@RomeoBarnes]

Me too

[@lillacescore5118]

Lmao

[@owagaderrick3772]

From Kenya,East Africa with love. This is awsome

[@ChiKeytatiOon]

I don't know whether to say "mama mia" or "sacrebleu" at how good that lasagna looks!

[@RaffaeleDiVirgilio]

#13 Chef Skill : never forget salt and pepper...NEVER !!

[@dennisweiss6621]

I just made some parmesan chicken ... and with all the hassle of getting the permesan and breading right, I forgot to properly salt and pepper the chicken ... ouch. The dish was enjoyable ... but a bit bland. You could really really tell what was missing. At least this taught me, how important this basic seasoning is.

[@1xlaz2]

oh, shit! I was making cupcakes, but damn. don't want the to be bland, now do I?

[@IfYouKnowYouKnow999]

why did i read this in a french accent...

[@lornova79]

That's rule number zero.

[@markmarinas9418]

@@lornova79 but rule #0 is common sen- ohhhhhh.

[@justahorse2020]

I know the ingredient quality we use is not the same to the ones you use in the video, but despite that, dude, you're the best, we now use this lasagna recipe a LOT, it's the best one we've ever had in years, and I'm not even a big fan of lasagna! X,,D We keep coming back to this video everytime we want to make it again just to make sure we don't mess up Thank you dude

[@mmallay]

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!

[@RyanMacNeil]

Love it! I am off to the shop! Sunday food here we come!

[@wobiwo2084]

I'd like to think you should be as famous as Gordon Ramsey

[@mcclainj16]

Not Another Cooking Show has a video where he uses the technique of making bolognese to make chili and it's life changing. I would highly recommend.

[@stefan1024]

Italians and cooking snobs always tell me that garlic doesn't belong into a real bolognese at all (I add it anyways, because I love the taste).

[@LetoZeth]

Garlic and tomato go hand in hand, also oregano.

[@WhatTheRed]

Here in italy we have many ways to cook our dishes, so don't warry and make it in the way you like it more :) (i personaly don't put garlic in my ragu' alla bolognese but is fine if you like it :) )

[@Maxwaehrens]

I was told by an Italian that real bolognese is just as few ingredients as possible so: onions, quality meat, some oil for the frying and red wine for the deglazing. But eh, I don't care if I'm not making "real bolognese" as long as it's delicious.

[@2adamast]

Same here, about adding sugar

[@box4364]

_ musique don't call it a bolognese then

[@jennifercrow1838]

I would love if you would consider trying to kitchen science a way to make good gluten-free pasta.

[@jennifercrow1838]

I have been GF for 10 years and I promise you there are some really good GF noodles out there (Barilla, Ronzoni, Schar and Delallo to name a few) but I have yet to find a good recipe for making them at home. As someone who has celiac the struggle is real.

[@Maurazio]

the problem is that gluten-free pasta is a miracle of the industry. They have to find a mix that stays glued together like gluten does. They mix and press together different grains and have to add vegetable fats (usually derived from palm oil) to keep it all together and achieve a consistence that is most similar to normal pasta, with variable results. This kind of process is most likely impossible to reproduce in a kitchen as it requires industrial machinery. I think that if you want unprocessed genuine food while following certain diets like gluten-free you have to reset your food culture and start from existing dishes and recipes from around the world that are gluten-free.

[@jennifercrow1838]

Maurazio I agree that really good GF pasta is a miracle. But I disagree with you thinking you have to change what food you eat when on a gf diet. First for if there's a will there's a way. And second because almost every if not every culture uses gluten in a majority of their food. Like if you think of certain Asian countries you would think a lot of their food would be gf because of the prevalent use of rice as a side and in noodles and such but you would be wrong because more core sauces such as Soy Sauce, Hoision etc. are not gf. And like Alex said Roux is the base for so many things but gf flour makes it just fine. All I was saying by my first comment was that I would love to see if he could because I think it would be a fun video with a lot of experimentation and failures and that would be a miracle if Alex were to get it right.

[@YodasMessenger]

Ahhh Mirepoix...what a beautiful word In Germany we call it SUPPENGEMÜSE. And it sounds exactly like it looks. plus we take celery root instead of celery and theres also parsley in it.

[@maylee8696]

Why am I watching this while I'm hungry 😀😀😀

[@Maxwaehrens]

Pro tip: watch any cooking videos while eating (if you can) and it's perfect.

[@maylee8696]

Maxwaehrens i actually do this all the time! Unfortunately i had no food on me earlier 😂

[@whitealliance9540]

Thumbnail is WONDERFUL in this vid

[@Wishmasters]

rather like 0,5cm cubes ;) great videos! Having a blast binging through them right now :D

[@adamvasquez9926]

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.

[@wertpollwert]

with ten minutes left to cook on the Lasagne, you could fill that empty pocket in your improvised tray with a garlic bread :P

[@homasas4837]

Peter House we don't eat garlic bread in France. You don't find it, even in supermarket. We have fresh baguette, you don't need to put it in the oven

[@tissuepaper9962]

But... garlic... and butter...

[@PolyraclureDeVinyle]

homasas but we have Prefou, which is basically garlic bread.

[@jak3677]

I totally agree,you should never eat lasagńa without garlic bread. And a mild redvine The cheese inside should be pecorino On the top mozarella First on the plate you grate a bit of parmazano or grana padano on top

[@maelstrom_8196]

@@jak3677 but if theres mozzarella on the top then it isnt crunchy? Would it be more logical to put mozzarella in between if anything

[@danielg6542]

Hey Alex! In the States, whenever you use onions, *bell peppers* and celery for your base it's referred to as the 'Holy Trinity.' Since we're getting multicultural and such I figured I should throw that in the pot too lol

[@bminor8092]

'Holy Trinity' is most commonly used to describe onions, celery, and *bell peppers*, as used in Cajun food.

[@Warbler36]

Holy trinity doesn’t have carrots, it uses bell pepper instead.

[@danielg6542]

Belinda Everman oh crap you're right! *revising

[@thaifoodtakeaway]

+Alex French Guy Cooking We need a series on the perfect Gumbo, so you can put the 'Holy Trinity' to the test.

[@markpoole6449]

There are several of these very similar three or four vegetable bases from all over the world. It's fascinating how much of cuisine is related across cultures.

[@arthefuture]

My adapt story of the day: made pork chop breakfast sandwiches and wanted to use spinach....couldn't find any, used tomato slices instead....delicious 👌🏽

[@neyruzAJ]

غخع شقث سعذا Well this was me writing the first words while my keyboards was in Arabic :) I wanted to say that you are such a smart guy, I'm going thru many new things in my life and the most exiting one is cooking. You make me realise that is hundreds of joyful tasks to learn, I just love your character and respect your lessens skills ;) thank you for sharing Alex. Neyruz

[@1Clavdivs]

Cooking the lasagne in salted boiling water before "assembly" was also left out, as was a specification of their required thickness.

[@edoardoruggeri1]

You don't actually have to cook fresh lasagne before assembly. If you do, and then bake the lasagne, it will end up a mushy mess. The required thickness is about 1 mm

[@1Clavdivs]

@@edoardoruggeri1 You don't have to but will if you want the classic recipe and not multi layered hamburger-Wellington. A mushy mess it is not, especially if you use proper flour in pure Durum (once milled). Of course, cooking all those sheets in salted boiling water is a lot of work and the main reason why lasagna is time consuming to make. I also find he over stews the sauce which will impart that over-stewed taste, devoid of freshness and liveliness that is characteristic of Italian dishes.

[@minnap.7698]

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!

[@catothecensor]

Maillard (based on proteins) is not caramelization (based on sugars), and vice versa.

[@tessat338]

I make up a roux using a whole stick of butter and freeze what I do not need immediately. I keep it in the freezer in a block and cut off what I need, when I need it, especially when I need it in a hurry.

[@nathanielfoo7835]

Good tip!

[@AC-gw4qu]

Thank you for all your videos and the utter joy you bring to helping so many people. I've learned so much and continue to be inspired by your work and art. Consider Lesson 12: Mise en place. "Adapt" is good, but "Prepare" is better and "learn from our mistakes" is best. One learning for me here is mise en place. So, regarding mise en place: know in advance which cooking tray/ pan you're going to use (start with the end in mind is how I like to think of it). That way you can a) make the amount of sauce and noodles that fits the pan (too much is not horrible but too little would be a tragedy), b) cut the noodles into sheets that better fit the pan, and c) waste less time and materials (aluminum, pasta, cheese, etc.). Mise-en-place is not meant to create a rigid set of constraints but instead informs a philosophy or ethics for preparing food, where being well-prepared allows one to be ready for most challenges. It is more a state of mind than an organizing principle, per se. White wine on hand would be another example, but the substitute seemed to work--again the principle and state of mind of preparation is what's most important. Someone who is less prepared would be stumped when they realized they had no white wine, and given up.

[@Lalabaster]

Nice comment

[@jackbarron2000]

6:08 secret 12th chef tip - rack up some lines of coke, helps deal with the stress

[@alejandroj5249]

Alex if you pour the milk really hot into the pan with the roux inside is way better! and if you wanna have a stunning bechamel put a bit of Jerez Seco, just a bit, the rest you can drink it while cooking ;)