>look up lasagna recipes to make an even better lasaga. >big professional chef with a big channel

>look up lasagna recipes to make an even better lasaga
>big professional chef with a big channel
>the heckin' best lasagna you'll ever make!
<uses premade dry pasta sheets
<doesn't even make the bechamel
What kind of nonsense is this?

Shopping Cart Returner Shirt $21.68

UFOs Are A Psyop Shirt $21.68

Shopping Cart Returner Shirt $21.68

  1. 1 month ago
    Anonymous

    You don't have to make every single ingredient of the dish in order to be a chef butthole.

    • 1 month ago
      Anonymous

      >t. a chef at wendys

  2. 1 month ago
    Anonymous

    He said some lasagna recipes use bechamel but he wanted his video to be accessible to more people. Using ricotta is easier than making bechamel. You could just make bechamel instead of using ricotta. He also said lasagna takes quite a bit of time so he just used premade dry pasta. You could make it yourself too.

    Adjusting recipes to your needs is something you'll learn over time.

    • 1 month ago
      Anonymous

      >Adjusting recipes to your needs is something you'll learn over time.
      This. OP is projecting his cookletness on others.

    • 1 month ago
      Anonymous

      I don't know why I even bothered watching this video, but he did nothing wrong.
      >big professional chef with a big channel
      It's literally Epicurious 101, and the guy is a culinary school instructor turned youtuber. You watched a video made for beginner home cooks that's already too advanced for 90% of Culinaly.

      You also don't seem to understand what "Restaurant-Quality" means. Restaurants juggle time and money/labor to be able to make good food in a way that can be served to order throughout the night while still being cost-effective. He literally explains the benefits to using ricotta and dry pasta beyond simply being time saving.

      I really don't understand why morons like you make threads like this. You obviously don't know how to cook or have basic internet literacy if you clicked on the first link that came up and were somehow confused as to why it was only 90% from scratch. Try following his recipe; I bet you'd frick it up as is.

      See, fricking c**ts like these are way nobody can fricking cook anymore. What you ACTUALLY do is make the fricking fresh pasta, you make the fricking bechamel and THEN you go "of course, you could use dry sheets of pasta, oh and you could use ricotta instead of making your own bechamel". But limited little snivelling pricks like these have been conditioned to aim low and be fricking useless and that's what they are.

      • 1 month ago
        Anonymous

        >limited little snivelling pricks like these have been conditioned to aim low and be fricking useless
        I'm not the one who needed to look up an Epicurious 101 video to learn how to make basic lasagna. As I said in the post above, this recipe is already more advanced than 90% of what people on the FOOD AND COOKING BOARD are capable of. I know, because I always look at the cook-along threads and give basic advice about building flavors. You need to learn the basics before you try to do everything all at once, and again, the fact that you even needed to look up a video like this tells me you are in that 90%.

        • 1 month ago
          Anonymous

          Wasn't me, gaylord. I'm not OP. The last place I'd go is YouTube. I wouldn't be choosing an American chef, either.

          • 1 month ago
            Anonymous

            >reads through entire thread about american youtube recipe
            >takes op's side when he's told he's a moron for expecting more from a beginner youtube video
            >freaks out and starts claiming he doesn't care about youtube and something something americans
            You're mad.

    • 1 month ago
      Anonymous

      Based calm and rational anon.

      [...]
      See, fricking c**ts like these are way nobody can fricking cook anymore. What you ACTUALLY do is make the fricking fresh pasta, you make the fricking bechamel and THEN you go "of course, you could use dry sheets of pasta, oh and you could use ricotta instead of making your own bechamel". But limited little snivelling pricks like these have been conditioned to aim low and be fricking useless and that's what they are.

      Unbased and angry Australian

      • 1 month ago
        Anonymous

        Ricotta and bechamel are mid, best lasagnas are made with mascarpone

    • 1 month ago
      Anonymous

      >He said some lasagna recipes use bechamel but he wanted his video to be accessible to more people.
      the best lasagna you will ever make doesnt need to be accessible for cooklet

      https://i.imgur.com/aOwEZlE.jpg

      >he doesn't grow his own wheat for the pasta sheets
      >he doesn't grow his own tomatoes for the sauce
      >he doesn't slaughter his own animals for the meat
      >he doesn't evolve all these species from unicellular eukaryotes
      >he doesn't synthesize his own H2O for the crops and animals
      >he doesn't birth his own star for the photosynthesis

      lmao epic take my upvote kind stranger

  3. 1 month ago
    Anonymous

    Just ask any first generation old Italian grandma for a recipe and they'll gladly share it if you're white

    • 1 month ago
      Anonymous

      More likely she'll just take over everything and make it for you, then force you to eat too much when you're already full.

    • 1 month ago
      Anonymous

      Do Italians have a soft spot for white people

  4. 1 month ago
    Anonymous

    >he doesn't grow his own wheat for the pasta sheets
    >he doesn't grow his own tomatoes for the sauce
    >he doesn't slaughter his own animals for the meat
    >he doesn't evolve all these species from unicellular eukaryotes
    >he doesn't synthesize his own H2O for the crops and animals
    >he doesn't birth his own star for the photosynthesis

  5. 1 month ago
    Anonymous

    >bechamel
    imagine making french crap to add to american food.
    just make the italian cake, anon.
    it's just noodles, meat sauce, and cheese.
    and if you add ricotta you get the rope.

    • 1 month ago
      Anonymous

      Bechamel is great in lasagne. I made it recently with ricotta instead and it was fine but not as good as a nice whole milk bechamel

  6. 1 month ago
    Anonymous

    I don't know why I even bothered watching this video, but he did nothing wrong.
    >big professional chef with a big channel
    It's literally Epicurious 101, and the guy is a culinary school instructor turned youtuber. You watched a video made for beginner home cooks that's already too advanced for 90% of Culinaly.

    You also don't seem to understand what "Restaurant-Quality" means. Restaurants juggle time and money/labor to be able to make good food in a way that can be served to order throughout the night while still being cost-effective. He literally explains the benefits to using ricotta and dry pasta beyond simply being time saving.

    I really don't understand why morons like you make threads like this. You obviously don't know how to cook or have basic internet literacy if you clicked on the first link that came up and were somehow confused as to why it was only 90% from scratch. Try following his recipe; I bet you'd frick it up as is.

    • 1 month ago
      Anonymous

      well i may be stating the obvious but the main reason why posts like these are made is because op is lonely and thought ck would take his side since banding together to hate on someone is fundamentally fun and gives you a sense of community thus alleviating his loneliness

  7. 1 month ago
    Anonymous

    >looks up lasagne recipe on a non italian channel
    >chooses epicurious and complains on Culinaly

  8. 1 month ago
    Anonymous

    >premade dry pasta sheets
    Nothing wrong with this
    The difference in quality is not that big and worth the effort

  9. 1 month ago
    Anonymous

    Bechamel and a bolognese sauce, with thin layers is a northern Italian thing. Ricotta with a ragu is a southern thing. Your bastardized mutt lasagna with bechamel and ragu is neither correct or authentic

    • 1 month ago
      Anonymous

      What's the difference between ragu and bolognese sauce

      • 1 month ago
        Anonymous

        Ragu is any italian meat sauce. Bolognese is just a type of ragu. All these homosexuals getting holier than thou about how to make a lasagna are just poorer versions of that Vladimir Lenin looking homosexual on Top Chef that LARPs as a ginzo.

      • 1 month ago
        Anonymous

        ragu is a tomato based sauce, bolgnese is a wine/stock/milk sauce occasionally with a spoon of tomato paste added.

  10. 1 month ago
    Anonymous

    I need to try that Matty m hipster lasagna

  11. 1 month ago
    Anonymous

    it's almost as if someone making a youtube video about making a dish wants to make the dish in such a way that the viewer might actually make it instead of walking away thinking that cooking is impossible. it's almost as if the job of a TV chef is to make the audience feel interested and involved in the process rather than impress a bunch of losers with no social life and way too much time on their hand

  12. 1 month ago
    Anonymous

Your email address will not be published. Required fields are marked *