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  • Hey guys, salut, it's Alex.

  • So you know that I recently bought and hacked a pasta machine.

  • A heavy duty pasta machine straight from a factory in China.

  • Of course I have been using that machine to make a few ramen.

  • But also I've been trying,

  • without too much success I'm afraid,

  • to come up with a different recipe,

  • and yesterday, at the supermarket, I had an illumination!

  • I just saw this.

  • This is fresh pasta per la lasagne.

  • Which is odd because I've always been using dry pasta to make lasagne.

  • Of course, lasagne!

  • How could I have missed it in the first place?

  • Everybody loves it.

  • But it's also like the perfect excuse just to step up your chef game to the next level.

  • Like, not this level, like this level!

  • So, without further ado, let's just dive straight into it.

  • In French we call this onion, carrots and celery combination 'mirepoix'.

  • I believe in Italy they call it 'soffritto'.

  • But it's always the same purpose: to bring a solid base of flavour to any dish,

  • whether it be a soup, a stew, or a sauce.

  • And that is your very first chef skill.

  • Number One is mirepoix.

  • also known as 'sof'...

  • two f's, one f?

  • two f's!

  • So I just got this from a lovely subscriber, thank you man!

  • Super light!

  • So mirepoix, and that's your second skill,

  • is also the name of this cutting technique,

  • in which you are aiming at making those one centimetre cubes.

  • Next starts the actual cooking game because

  • we need to make a solid tomato sauce.

  • When it's nice and hot, add a good drizzle of olive oil

  • and a knob of butter.

  • The sizzling part is always the best!

  • So in we go with meat. I've got some beef and some pork.

  • The idea is just to mix the meat between the body from the beef and the fat from the pork.

  • And so starts another chef technique:

  • the caramelisation process.

  • And, in technical terms, it's called the Maillard reaction.

  • "My-yarrr!"

  • Not "my-yard!" I mean the more you know.

  • I'm just going to remove a bit of oil.

  • Because, basically, you don't want the food to deep fry, you want it to seal.

  • Ah, voila! Mon ami, voila!

  • That is the Maillard reaction.

  • The meat is still browning over there.

  • I just want to take this opportunity to pass on

  • the most boring

  • super important!

  • boring

  • chef's skill to you, which is health and safety.

  • Whenever you handle meat, you need to wash your hands thoroughly.

  • Spoiler alert! My hands are already clean.

  • Still, let's pretend.

  • One.

  • Two.

  • Three.

  • Four.

  • Five

  • Vegetables.

  • Two cloves of garlic.

  • Ah, putain!

  • I can't find any white wine, so I'm going to use sake instead.

  • It's the same. It's a dry white wine.

  • New chef skills in ... 3 ... 2 ... 1 ...

  • deglazing.

  • The main idea here is just

  • to unstick those caramelised bits from the bottom

  • of the pan and to incorporate them

  • in the sauce.

  • Next step, a can of peeled tomatoes,

  • plus another can of water.

  • So now you want to lower the heat.

  • Right so, while it's cooking over there,

  • let me show you another chef skill.

  • Take a few bay leaves

  • and you pair them with a bunch of thyme.

  • and you just tie them together.

  • This is called a bouquet garni.

  • It's supposed to infuse, a bit like tea, within our sauce over there.

  • It is the very minimal version,

  • the cheap version, if you want.

  • You can add rosemary, parsley, make it your own.

  • Bunch of herbs.

  • Finally, put a lid on it.

  • Let it cook for about two hours at least,

  • four hours would be best.

  • I'm gonna set this at the end of my studio

  • just because it's too noisy not because it doesn't smell good.

  • It smells very good.

  • Next

  • time to make pasta.

  • Well I can't just not use it.

  • The traditional lasagna bolognese

  • is made with green pasta

  • which colour usually comes from spinach.

  • I'm gonna leave them out

  • I know Italian people are going to be pissed off

  • but at least now they have a valid reason to be.

  • So this is about 400 grams of flour

  • to which I'm going to add four eggs.

  • Super easy: one egg per 100 grams of flour.

  • A good pinch of salt, and a touch of olive oil.

  • [BELL]

  • And that is, I believe, our chef skill number seven.

  • Cooking should be done by now.

  • I know I'm a bit of an actor, but still.

  • Have you seen inside? It's amazing!

  • Because it's all confit. It's all caramelised.

  • All those beautiful ingredients just became one.

  • Well I believe this our chef skill number eight right there.

  • A tomato sauce.

  • One of the five mother sauces of the French cuisine.

  • And, by the way, also an Italian sauce.

  • Next the second sauce of the lasagna bolognese

  • A white sauce, known aschamel.

  • In a sauce pan goes a hundred grams of butter.

  • Medium heat. A hundred grams of flour.

  • Before you know, this is chef skill number nine.

  • Basically that one part flour, one part butter mixture is called a roux.

  • And it's a the base of any thickened food in the kitchen

  • like stews, soup, or sauces. Like us.

  • Never leave your workstation.

  • And then one litre whole milk.

  • And now I'm seriously wondering

  • why I did pick one of the smallest saucepans.

  • Grate in a bit of nutmeg.

  • Not much but, you know,

  • probably a fifth of this.

  • Salt and pepper.

  • To know if yourchamel sauce has the right consistency

  • Take the spatula or spoon out of it

  • and then, if you get this Red Sea effect then the sauce is ready.

  • Soft, buttery.

  • That sauce is at the heart of so many dishes.

  • So I guess

  • it's a chef skill.

  • Fresh pasta, white sauce, red sauce. Time to assemble the dish.

  • Ideally, if we were living in a perfect world,

  • I would have a square dish.

  • I can't do this. It makes no sense.

  • Ok, anyway, I'm going to use this one instead, I know it's too big.

  • This one is too big now. I need like...

  • I got an idea!

  • Ta da!

  • That is my ugly but practical solution

  • to a real life problem.

  • Let's start again.

  • White sauce.

  • Nice.

  • Et, voila.

  • The red.

  • And parmesan cheese.

  • Yum. That sauce is mega good.

  • And the last layer.

  • I'm just going to add a final layer of aluminium foil on top.

  • Not that it's lacking any others.

  • In the oven it goes at 180 Celsius or 360 Fahrenheit

  • for about forty minutes, up to an hour,

  • because it's a big boy, this one.

  • Ok, I'm not going to write for you

  • that lasagna dish on this chef skills list

  • because I don't think thats something you can reuse

  • in another situation in the kitchen.

  • However, I think we earned a new one.

  • Adapt!

  • In the kitchen you will encounter

  • loads and loads of problematic or difficult situations

  • which you need to overcome one way or another.

  • This is not one of them, but, adapt.

  • Whoo!

  • Un. Deux.

  • You've got the softness from the fresh pasta.

  • You've got the creaminess, a consequence of using white sauce.

  • The bite. The body.

  • The bold caramelised flavour from the tomato sauce.

  • A very delicate crisp from the parmesan cheese on top.

  • So I guess I love everything about that dish

  • both from a tasting point of view, well it's absolutely stunning,

  • but also from a cook's point of view where I think it's brilliant

  • if you want to get better in the kitchen

  • and that's everything that this channel is all about.

  • So lasagna, Alex ... BFF for life.

  • No, it's best...

  • I hope you enjoyed that recipe.

  • If you did then please give this video a big thumbs up,

  • like it and share it over all your social media.

  • You know how it works.

  • And last, people, click subscribe 'cos I make new videos every week.

  • You know it's always about the food.

  • It's about making food more inspirational.

  • Anyway, take care, bye bye, salut!

Hey guys, salut, it's Alex.

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我學到的11個廚師技能 做新鮮千層餅... (11 Chef Skills I Learned Making Fresh Lasagna...)

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    林宜悉 發佈於 2021 年 01 月 14 日
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