/ck/ - Food & Cooking

remove the lid and put in microwave

>>7164990
you always gotta remember to garnish with two slices of tomato and a sprig of oregano.

I usually follow this recipe

https://www.youtube.com/watch?v=ok4cM6WTA5E

Don't skimp on the cheesse or white sauce

https://www.youtube.com/watch?v=BFrkRFgHLVk

Obviously

>>7164990
I spent $20 on mozarella so I could try this:

https://www.youtube.com/watch?v=VZPkIPfnzqs

>>7165016
>>7165020

idiots

http://www.youtube.com/watch?v=90qG_liRaqo

This is THE recipe

You're all wrong

https://www.youtube.com/watch?v=eIxm7sYsUHw

>>7165025
OP asked for lasagna, not lasagne.
Sorry faggot.

Thanks for all the memes guys, now can anyone actually help me?

>>7165050

My suggestion was honest, it's actually a really nice lasagna, just go MUCH lighter on the cheese.
Also, bechamel > cheese sauce.

>>7165050
Chef John is seriously not a meme.

>>7165050
Oh and here's how to make a bechamel

https://www.youtube.com/watch?v=MblXGeJjb6s

>>7165062
Nor is Matty Matheson, despite Vice.

>>7165024
I actually intend to make this next week. How was it?

>>7165065
This, hence my suggestion...

>>7165024

>>7165067
Really good.
Like I said, use about 75% less cheese.
The beef was amazing but quite a hassle. Worth it though.

Just to clarify one again I do not want American "Lasagna" product but actual tasty lasagna....

>>7165074
>once again
When was the first time you clarified that, you picky cunt?
Meme food isn't always bad.

>>7165016
Looks good gonna make this tonight

>>7165024
my god, americans......

>>7165128
He's from a ghetto in Toronto

one time I made it with some leftover wine braised beef instead of ground beef and it tasted 10x better.

you're not supposed to put mozzarella on lasagna

true Italian lasagne
http://ricette.giallozafferano.it/Lasagne-alla-Bolognese.html

>>7165024
>adding oil to beef before you brown it
jesus christ
it makes its own fucking fat as it cooks you fat fuck

>>7165139
Are you implying Canadians aren't American?

>>7165294
hey dumbfuck
you can brown the meat a thousand different ways
but you sure as hell can't put the oil back into the meat after you squeeze it all into the pan

>>7165264
It's spelled lasagna, you sweaty, unshowered foreigner

>>7165315
the ready dish is called lasagne here in italy, lasagna is only pasta, ya feel me

>>7165306
>put the oil back into the meat
Enjoy your clogged arteries there, friend

Last time I made lasagna it turned into a horrible soup. I don't think my tray was the right size for lasagna. Do they make pans that are explicitly for lasagna?

>>7165383
wat

What were you cooking in? It's called casserole pans, man.

>>7165385
I dunno it was just a pan that was a little too big.
I think you can find tin foil lasagna pans that are a better size, I'm just going to do that next time.

>>7165371
>fat causes heart disease
This meme needs to die.
Sugar causes heart disease, and atherosclerosis, and diabetes, and obesity, and fatty liver disease.

>>7165450
>jumping from one meme killer macro to another

>>7165464
Meat actually causes cancer studies have shown you ignorant fuck.

>>7165450
>Sugar causes heart disease, and atherosclerosis, and diabetes, and obesity, and fatty liver disease.
proof?

>>7165074
>thinking american lasagna isnt delicious

foreigners really are retarded

>>7165024
best recipe posted so far. this guy is on point with great technique.

>>7165025
different but this looks delicous. thin noodles, rich tender bolognese

>>7165020
i love chef john but this recipe is so pedestrian

>>7165515
>thin noodles

what the fuck

>>7165035
hey man, he's got an italian mother

>>7165464
>sugar is a macro
Holy shit I'm dying here, you're obviously Amerifat.
>>7165511
Google it you fat lazy fuck, or are you too tired from stuffing Sugar Jew cock down your throat?

>>7165519
that's why i said it's different. i think putting the emphasis on the bolg is an interesting twist

>>7165515
>great technique.
>all that cheese
>all that meat
If OP wanted a meat pie I'd have recommended cottage or shepards

>>7165548
technique and moderation are two separate things. the way he cooked it was good

>>7165065

>morbidly obese, try hard edge lord
>not a meme

riiiiiight. Seriously, that dude gets me cringing harder than cooking comically.

>>7165024
>fat tatted idiot makes 100% American Lasanga

never, EVER trust a fat chef

>>7164990
original taste only from white plates

http://www.bbc.co.uk/food/recipes/lasagne_99783

>Hello, I'm Italian-American and here is my traditional family lasagna recip-

>>7165658
Why not?

>>7165692
Someone who is able to eat enough food to get fat must have an unrefined palate

>>7165694
You're far out in left field. It's the exact opposite. Haven't you ever heard the phrase, "Never accept a dinner invitation from a skinny husband?"

If the food is garbage, you don't et much = skinny

If the food is delicious, you eat more = chubby

>>7165709
Ahhh yes that explains why Americans are all so fat, the food there is just excellent! Another big mac please!

>>7165709
>If the food is delicious, you eat more = chubby

>www.youtube.com
>search: "foodwishes lasagna"

http://www.youtube.com/watch?v=BFrkRFgHLVk

>>7165709
If the food is delicious, I still have the same portion size... just savour more and for longer.

>>7165717
It's funny how you stank ass foreigners head straight for the fast food restaurants as soon as your smoke filled airplanes land.

>>7165013
>garnish

he's most likely a fat neckbeard eating it on his own without other humans witnessing so no; garnish is just a waste of time and unnecessary.

>>7164990
Am I the only person who hates lasagna because Garfield over hyped the shit out of it?

I also hate Winny the Pooh because of this since Winny made it seem like you could chug down honey like water or milk and I remember trying to eat honey like Winny the Pooh as a kid and almost chocking on it.

Fuck these dangerous cartoons.

>>7165741
I don't understand this sentence.
Why are the planes filled with smoke?
Who are the foreigners?
Why do they head straight for fast food?

>>7165766
>I don't understand this sentence.
Big surprise

You start by substituting mozz for ricotta. Ricotta sucks.

>>7165709
Chef de Americans

>>7165024

DUDE BLOWJOB LMAO

DUDE SEX LMAO

This guy is so desperately undersexed. I bet his microschlong is as surrounded by fat as his sad, desperate little eyes. Like a Shar Pei a day from the needle at the pound. I'm going to go cyber bully him.

>>7165025


sorry, I cant trust anything Marco does.. He fucked over that Braeburn apple guy and did so with such 'honesty' that I can't trust the man. The whole time I see him explain anything, I'm having to ask myself if hes bullshitting

>>7165897
>He fucked over that Braeburn apple guy and did so with such 'honesty' that I can't trust the man

What happened?

>>7165016
>Lazy mans lasagna
>Makes a pasta bake
>MUH HERITAGE

Fucking kill yourself Ja/ck/

>>7165812
ironic shitposting is still shitposting

>>7165812

I don't think he needs his fat dick since he's a faggot

>>7165953
>braeburn
I don't know if it was this particular apple or not, but it sounds right (from memory). I think it was early in his career.. anyway:

Some guy developed his own variety of apple over a period of many years (I'm thinking maybe 20+, but its a distant memory), and finally got enough trees to make a commercial harvest to sell.
The guy planned a big 'launching ceremony', I forget what types of people were there but people in the apple biz I guess and the members of the publications for apples.
So, the guy decided he wanted to hire a big name chef to make example dishes from his apples for all the eat..
Marco didn't use the guys apples; didn't tell the guy, and basically played a big joke on everyone -- When he was payed to use that specific type of apple. But the worst part was demeanor through it all..

Maybe someone's got the video on youtube and can provide a link..

>>7165993
Sounds like Ramsay and Bramley apples?

https://www.youtube.com/watch?v=E3mJrJqiTaQ

>>7166052
omg

yeap.. I'll have to take back my comments of marco, and now put Gordon on the shit list.

Thanks for squaring me up Anon. I knew my memory of that was distant but you'd think I would get the chef right.. nope

Always nice to real help here on 4chan. Thanks Anon

>>7165526
It's fucking hilarious to me that people think you're cutting out a whole macro when you eliminate sugar.

There are better ways to get carbohydrates into you than simple sugars.

>>7165074
http://www.laurainthekitchen.com/recipes/classic-meat-and-cheese-lasagna/
https://www.youtube.com/watch?v=MqVY_3US9II
Here, legit Italian immigrant women who still speaks the language.

>>7165515
>flat pasta sheets
>noodles

>>7165383
>Last time I made lasagna it turned into a horrible soup. I don't think my tray was the right size for lasagna. Do they make pans that are explicitly for lasagna?
Yes, they do. It's the largest corning ware/pyrex of 10x15 (4.8qt) with 3" high sides, basically a rectangular casserole, but a bit higher sides. It is quite a bit bigger than the 9x12 (4qt) which has only 2" sides, that you use for brownies or sheet cake. The lasagna pan dimensions actually fit the pasta sheets length as well. Though I alternate directions between layers, one of the layers need no trimming. Lay it down and layer on!

Although you can make lasagna in any metal pan too, I like a glass pan, because I can see the contents when the filling starts to boil and bubble, and I'm able to check that while the top is still covered with foil. When the corners get the degree of doneness going, then I uncover and brown the top, then and only then. Also pyrex goes from freezer to oven like a champ.

I don't prefer a bechamel layer, but rather a ricotta layer. For those that complain about wateryness, make sure you are not using jarred spaghetti sauce (which is indeed watery).

My recipe uses: 1 large can of crushed in puree, 1 regular can of paste, 1 regular can of sauce, and it comes out every time. I chop two spanish onions with 2lbs of ground beef, or italian sausage half and half with the beef. To the browned meat, I add my tomatoes, and seasonings of fresh garlic, fresh parsley, and dried oregano, basic or italian seasoning (have to be careful, mother doesn't like rosemary and it can be heavy in a blend). Set aside to cool. To a large or 2 small containers of whole milk ricotta, I stir in fresh parsley, fresh parm (not salty canned stuff, but shreds), 1 egg, and set aside. Boil noodles, and cube up 1lb of fresh mozzarella, and grate 8 oz of either provolone or regular mozzarella.
Meat sauce on the bottom, noodle layers every other, scatter cubes in layers. Top with cheese.

>>7165981

Congratulations on babbies first copypasta! If you hang around for a while you might find one to use in a relevant situation.

Italian here, you gota keep it simple.
About 3-5 short layers with sauce, ricotta cheese, minced meat and some basil.
No idea if other countries have ricotta though, its a very soft, wet cheese, usually goat cheese.

>>7166158

I use my own bolognese sauce which is little more than meat, what remains of the vegetables after a couple of hours and some oil with next to no water left. It still doesn't come out as firm as pic in OP.

>>7165709
if the bait is as stupid as the other people, they post more.
if the bait is even more stupid, the game.

>>7165513
You are a foreigner.

>>7166208
>Italian here
>ricotta
>not béchamel

How's New York?

>>7166234
Wasn't bait

In the crockpot

>>7165583
>implying placement and portioning isn't a crucial part of technique

>>7165024
I made this exactly to how this guy made it, except I drained the fat from the beef. It looked nothing like this looked and I didn't feel the egg did anything to the sauce.

>>7165016
>mentions his dead mother in every vid

>>7164990
I wouldn't call my lasagne perfect, but I and my partner love it. Here's a recipe.

250g very lean ground beef
400g chopped tomatoes
1 small onion
1/2 bulb of garlic
100ml red wine

10g flour
10g butter
250g milk

40g cheddar cheese
dry lasagne sheets (no need to precook)

Brown the beef in some olive oil then add onion and garlic, stiring until cooked. Add and reduce the red wine. Chuck in the tomatoes and season with salt, pepper and basil. Simmer for 20 minutes.

Make bechamal sauce (you want it quite runny). You can add a bit of the cheese to it if you want it thick.

Spread half the meat sauce at the bottom of a dish then layer of pasta then 1/2 of the bechamal sauce then pasta then remaining meat sauce then pasta then remaining bechamal sauce then grated cheddar. Bake at 190C for like 15-20 minutes until nice a golden.

>>7167911
>It looked nothing like this looked and I didn't feel the egg did anything to the sauce.
Is that a good thing or a bad thing? Post pics. If you drained the grease before adding the beef your lasagna will probably be dried out compared to his

>>7167982
>>7167982
girl or gay?

If girl, Hi.
If gay, Bye.

>>7166103
What makes this more Italian than this >>7165024 lasagna?

>>7168890
It doesn't. Italians have this weird mentality where they think that because their grandmother is italian, her food is automatically pure, authentic italian. The fact is, most italians permanently changed their cuisine when they migrated due to differences in local produce which means that you can never trust a normal 'italian' to cook proper italian.

>>7164990
On a serious note, I've used this recipe a few times and it's pretty decent.

https://www.youtube.com/watch?v=AoWVMGkzFFU

>>7168925
do i have to be a virgin to make this or what

>>7168928
I'm guessing that won't be an issue for you. Yes?

>>7165025
He sounds so much like an actor, but i can't quite figure out who.

>>7165024
>>7165067
I really like Matty as a cooking show chef. He's the right amount of onscreen bluster and onscreen goof ups, and his food looks great.

This recipe, however, is more like a meat pie than a lasagne. It's really good, and really needs that *parsley* to cut through all the grease.

>>7168981
>>7168981
>like an actor
That's exactly what he sound slike.

>>7165653
He's got a decent restaurant in Toronto. Overpriced whiskey, but what else is new.

>>7168873
I'm a straight guy...

>>7165024
>putting milk into the meat sauce?
someone explain

>>7165717
>American food is disgusting, burgers and fried things lmao
>most successful American enterprises with branches in other countries are fast food related
okay

>>7169423

>Complains about milk in meat sauce
>Wont complain about milk products like cheese on things like burgers

Look at the Limburger on this guy

>>7168836
Well, it turned a red color. It basically just tasted like tomato/meat sauce. It wasn't dry but it was just incredibly bland.

Actually thinking about it the red color was probably from chorizo. I had some extra so I just added it in.

I have no pics though.

>>7165016
>it'll be even better tomorrow

This fucking idiot

>>7169933
You need to simmer it at a very low heat for quite a while. You also need some herbs to simmer in with it as well as more seasoning and possibly browner beef. My lasagna or the ragu I use always tastes better a few hours to a day later if I cook it slowly or even just leave it the fridge. Consider fresh chopped tomatoes and a splash of red wine too.

>>7169453
>implying milk = milk products
senpai

>>7165024
Reminds me of that one kid on YouTube that would always bitch about swagfags and getting friendzoned. Can't remember his name.

>>7164990
Its pronounced lasagna shitlord

>>7169423

You might find this interesting. Its Heston cooking his perfect bolognese, and he uses milk I believe.

http://www.dailymotion.com/video/xndufc_in-search-of-perfection-s1e7-spaghetti-bolognese_lifestyle