In this exciting video, I react to Andy Cook’s lasagna recipe! Lasagna is one of Italy’s most iconic dishes, but how does Andy Cook’s version measure up to the traditional Italian way? Watch as I analyze the ingredients, layers, and technique of Andy Cook’s lasagna and give a professional breakdown on what makes a perfect lasagna.
Andy used one of my signature techtniques to take the lasagna experience to the next level but he didn’t credit me. I would like to know how many of you use my technique and love it.
If you’re a fan of lasagna recipes, Italian food reactions, or learning authentic cooking tips, this video is for you! Make sure to LIKE, COMMENT, and SUBSCRIBE for more Italian chef reactions, lasagna tips, and traditional recipes from Italy!
💯 Follow this link to watch my LASAGNA video recipe: https://youtu.be/G2ADTfAasck?si=EW06Iizi8wN0nDLo
#reaction #reactionvideo #andycooks
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39 Comments
Vincenzo is it true they don't use Mozzarella in Bologna Lasagna? If so what so they use, only parmesan?
Why doesnt any chefs making videos mention that its an advantage to heat up the milk before adding it to the butter and flour. Saw it in a video by Kris Morningstar, makes it easier to avoid lumps, and u dont have to fear it burning in the buttom when heating it. Best Bechamel tip i ever saw.
Lasagna that's had a day in the fridge is even better, I agree. It's just like soups, stews, and chili.
Seasoning everything as you go is how culinary schools and most professional kitchens teach you to cook. It's what I do. And you learn to season with a light hand when you do that.
It’s so funny Italians are known for garlic but they really don’t eat a lot of it it’s usually for flavor and remover where as other cultures not known to be the garlic eaters eat way more garlic
Anyone with tattoos is suspect. Period. Insecure.
The minimum 4 hours to cook a ragu was a gamechanger for me. It's just something else. I also applied that rule to my beef goulash and it's on another level – more tender and with much more flavor.
We all know, Vincenzo copied from Andy. 🤣
Dear Vincenzo, I cook for 6 hours because I thought that's what david said in your video, but I was wrong, but can't do leas than 6 hours because it's so good 😅
I think one reason he used a bit more salt is he did not use that much parmesan (only on the top layer at the end – although that was a good amount it appeared). The mozzarella doesn't have a high salt content by comparison. Generally speaking you salt at each level – and based on his "pinch" amounts I would say he was using about 1/2 teaspoon.
I don't think there'd be any issues in duplicating this recipe. Although personally I like a pinch of pepper flakes in ALL my tomato based sauces – but that is just my preference and in this case I would have reduced the black pepper in exchange for the red pepper flakes.
BTW – I do agree if you're cutting the sheets, I would have cut them exact. One tip I do if my pasta sheets require trimming, I often make a "trim layer" in the middle of my lasagna – where I use all the odd sized pieces. No one ever notices it because the bottom and tops are perfect cuts.
I appreciate that you like veal but it's expensive and hard to find in the USA. Veal historically was used (particularly in meatballs) because it has a high level of collagen, but in the case of a meat sauce you're not looking for the binding of the collagen so other than a preference for its taste you can substitute other meats because the sauce will mask the leanness of the cuts and you've got the olive oil in there for the fat. Personally, I also prefer the beef taste but I've grown up with beef as my primary meat.
I do enjoy your channel and have learned from you. My only constructive criticism is when you are critiquing an Amateur vs Pro (Epicurious) – I think you need to acknowledge that the amateur does NOT have the knowledge to understand their errors or building of the dishes. While you say you're just critiquing the dish, you are critiquing the preparation. IMO you can still critique the preparation but show more kindness and understanding to the amateur – who (like me) will grow and learn from the experience with the pro – just as I have grown and learned from my experiences with watching you.
Finally, I have recently made an amazing Pasta Putanescca based on your recipe. My own special touch that I will believe you will appreciate it is….. my sauce was ready and I was waiting for my pasta to get 2 minutes prior to al dente (I finish cooking it the last 2 minutes in my sauce so it will absorb the sauce). In those few minutes I dropped in fresh peeled and deveined shrimp into my sauce and cooked them until they were just done – transluscent – then REMOVED THEM to stop them from cooking more and getting tough. After I had transferred in my spaghetti and it had cooked into the sauce (which now had the shrimp juices mixed in as well) I added back the previously cooked shrimp to bring them back up to temperature before I served it. Amazing! As you might say the shrimp made love to the sauce, then they took a little break to rest, and then came back to make love one more time!
God Bless
Really like AC so hope he does well! 🤞
Salt at every step is a chef thing. That's just how we are taught.
The UK does love garlic! 😂 I can’t speak for other countries but think Asian cuisine also uses garlic a lot 👍
I always omit Bechamel
The potato masher is great for breaking the meat into pebbles efficiently whilst maintaining moisture before adding the tomatoes 👏
I agree less salt, but for other reasons than you state. I've made the mistake of using what would be considered a "normal" amount of salt like him. Forgetting how salty parm regg and other cheeses are. It becomes too much by the end.
Aside from flavor and drawing moisture with salt, it is always better to salt individual components while cooking than a tonne at the end. Andy is salting like a professional chef does.
Adding a bit of salt does have the advantage of extracting water from the veggies and meat, increasing the overall flavour.
i love to put lemon juice in the Bechamel sauce at the end, its so tasty
Im also a cold lasagne freak 😋
Andy is awesome
Well done
Beautiful
I’ve stopped adding salt to everything I cook! I use it sparingly and let my delicious food speak for itself.
I once again petition to force Vincenzo to salt his sofritto.
You can definitely tell the difference between cooking the ragout for 2 or 4 hours (or even a bit longer). It really changes the taste and it is absolutely worth the extra effort.
I don’t know about lasagna cold, but I do really like day old cold pizza
Love Andy's videos: he has great knowledge and respect of traditional recipes.
NO CREAM IN LASAGNA!!
Only guy who would mess up Lasagna is Jamie Olive Oil.
Garlic is a must !!!
He forged your signature.🤣
Any tomato based sauce is better the next day…oh, so good!
Vincenzo, you have salt phobia …..😄😄😄
I’m hungry now..
Vincenzo’s Nona’s timballo teramano is hands down THE BEST! 😋
Vincenzo, as I have learnt in culinary school, the addition of salt to the soffrito or when sweating any vegetables helps the draw out the moisture from the vegetables, this not only helps to cook the vegetables more evenly but also helps to prevent browning if you’re looking to cook them without colour. So your point about adding a splash of water, you don’t actually need to as the natural water from the vegetables is being drawn out. I think it is also better seasoning in layers, this is why you always see chefs like Gordon Ramsay adding ‘so much’ salt to dishes, but in reality they actually aren’t, they’re adding small amounts of salt throughout the cooking process to try and better control the seasoning rather than adding a whole bunch of salt at the end, commonly, doing this will also mean you don’t actually have to use as much salt in total because every step of what you’ve cooked has been seasoned.
Leftover lasagna for breakfast sounds fantastic!👍😊
Use as much nutmeg as one want? Three nutmegs are deadly…
I make smaller lasagnas more often than large ones, so for me, I'll roll out the dough, use the pan to measure/cut around it. Any 'leftover' pasta becomes an 'extra' layer. I'll often just chop it up into rough 1/4 – 1/2" pieces, mix it with some ragu, or bechamel and add it either as a layer at the bottom (ragu) or middle/top (bechamel). OR just eat it as a snack!