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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27 Comments
Extremely dedicated in the art of cooking.
I thought I was subscribed since i've watched your content for so long. I was not. My apologies.
when's Guga's Carbonara Burger reaction video?
"The more people that come, the better". OK let me just pre-fill my visa application.
I read a long time ago the lactose in the milk helps tenderise the meat. But up until then I was using lactose free milk?!!!!
Sorry Bro but i used this mathod since i was in school in 2008 at Melbourne @cafeduomo
Is garlic less strong in Australia and the US? If I would put that crazy amount in that sauce, it would only taste of garlic.
Question: would you say using lukewarm milk helps with bechamel better in avoiding lumps?
andy is right up there with the best chefs on youtube, does everything to a very high standard! varied dishes, and very informed and, you can see the hours in a professional kitchen through his knowlege, touch and technique… also just a great guy.
Yes please we need the garlic!!!
I’ve made your lasagna many times and it gets better very time!
There's the right way to do it, and then there's the "I legit maybe have 30 minutes/1hr to cook something before the dread of day to day work hits again and I have to take care of other responsibilities". Feel like a lot of traditional recipes from everywhere rely on a stay at home partner/parent.
Garlic overpowers the delicate sweetness of sofritto flavours so I never use it .
I am now craving lasagne. 😫 😋
I tend to salt my saffrito heavy and no additional salt in the cooking process. I found it helps to draw out the moisture but i also vook the saffrito low and slow (about half hour or so for aboit 3-4 ltrs of sauce). I agree with most comments on here, would love to see a collaboration with Andy and yourself
Looks good to me. This guy is good. I am planning to make lasagna soon, I'm doing research, looking for that recipe that feels just right. This one was close, but I'm not up to making my own pasta.
Why do you alway correct the way non Italians prounounce things, they're not Italian and don't speak the language.
Great video Vincenzo not to "my mama do this" I know Italians and they dont cook like the 1700 anymore, now I wanna know the true recipe first.
Also next day Lasagna is 100% better
Anyone attempting to correct Andy's pronunciation (e.g. sofrito) is inherently funny to me. Listening to his accent is half the fun for me.
Yeah, but Andy is a complete c …
8/10
You add garlic later or at the end for back pallet, the mirepoix already will hold the natural sugar over, this is called layering and a pinch or red flakes to balance sugar to tart.
All that salt then a pound of salty Parmesan he must work for the heart foundation….😅
I will never not believe this popped up in my feed because my wife mentioned that she will be making lasagna 5 minutes ago
I'm going to disagree respectfully with your comments about the salt, it's important to salt the veggies and meat for them to release water to help them cook
There is NO dish that isn't improved by adding garlic! Even ice cream 🍦🤣🤣🤣🤣🤣🤣🤣👍
Italian Kung Fu