Sounds stupid but meals made by chefs are genuinely just leagues above normal food I don’t get how one can take the same meal and just elevate it so much
As much as I respect the hell out of your work, I would never cut the soffrito into a micro brunoise like that when it's gonna disintegrate in the sauce anyways. Too much effort for too little result.
Honestly just put it in the Magimix on pulse and la-di-da…
The only real issue I have is cooking the ragu for only 2 hours. In my experience it starts to really become a nice sauce after at least 4, but preferable even more.
But then again. You guys own fallow and I couldn't even stay in the business. Cheers!😊
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But restaurant lasagna doesn't taste better than home made. Sorry.
Hair is spot on mate
good hair good mood eh
Is it important to use small tomatoes or could i use normal ones?
What is that green stuff you’re putting on there that looks like paper
I'm going to go in with the pasta-
WTF IS IT GREEN?!?!?!
Sounds stupid but meals made by chefs are genuinely just leagues above normal food I don’t get how one can take the same meal and just elevate it so much
Wish I could smell this through the phone looks beautiful
As much as I respect the hell out of your work, I would never cut the soffrito into a micro brunoise like that when it's gonna disintegrate in the sauce anyways. Too much effort for too little result.
Honestly just put it in the Magimix on pulse and la-di-da…
The only real issue I have is cooking the ragu for only 2 hours. In my experience it starts to really become a nice sauce after at least 4, but preferable even more.
But then again. You guys own fallow and I couldn't even stay in the business. Cheers!😊
You had me at bone marrow
Your Defo getting laid tonight with your new wig lad ❤❤❤
was expecting heavy caramelisation on the beef as former heston-ite
CARTOUCHE.
The only thing special about this recipe is the cartouche. Which I’m pretty sure doesn’t do anything in this dish.
Sausage and white sauce
I was starting to doubt the legitimacy of this recipe until you placed the cartouche. Thank you, sir.
Could you talk about the pasta in another video?
❤
how come you do cartouche and lid? i thought a cartouche was for when you cant really find a lid
Cartuuuuushe😅