100 Layer Lasagna | Anything With Alvin
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- เผยแพร่เมื่อ 26 ก.ย. 2024
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This week on Anything with Alvin: 100 whole layers of cheesy, delicious lasagna.
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I like how the mistakes (accidental spills) aren't cut out of the video, it shows personality and shows a realistic cooking experience. Very nice.
Alvin makes the most mouthwatering recipes I've ever seen and his reaction at the first bite is always "😐👍"
Idk about other people, but cooking totally kills my appetite. The longer a recipe takes the more it happens too. Something about staring at the same dish for extended periods of time makes me not think of it as food, but as my work instead.
@@CHEWYCHEWYQQ I feel like aroma oversaturation is the main problem when cooking something -- I've basically been tasting the dish the whole time I'm working on it. I started stepping outside to spend a few minutes on the deck while things are cooling/resting (a bit of 🌱 is optional to change up the smells and induce more appetite) to kind of cleanse my palate. Going back inside is warm and fragrant and lets me experience the aromas anew. The meal ends up better because I can approach it fresh!
More like 🐽
@@CHEWYCHEWYQQI've had that problem for as long as I've been cooking
@@ericseverson373 Oh wow. Thanks for explaining this. I always felt like such a snob for being bored about my own dishes. This perfectly explains why !
"Welcome to Anything with Rachel, where Alivn provides the voice over"
Garfield would be proud
😺 love it
And very hungry
Thanks for not posting this on a Monday.
Bruh I’m proud 😅
He would eat the whole thing in one gulp
Rachel is really holding the entire kitchen together
People like her are everywhere, keeping the world turning, silently, doing the work.
@@unlink1649 And we are greatful. Or some of us anyway.
@@unlink1649 The world is quiet here.
or some other obscure fiction reference
You know what’s really cool, to see Alvin be able to remake some of the things he made whilst at Tasty. At least as someone who watched everything he made for the last couple years.
Yeah I noticed too that I knew that recipe. Which must make me Ancient by TH-cam standards.
I really love that you always make sure that the food waste is minimized in these videos. You didn't have to do that but make sure to go the extra mile to be responsible. We appreciate that Alvin!
To be fair they would get crucified by 'the internet' if they didn't make it VERY clear in each video that they weren't wasting any of this stuff. You can actually sense the fear each time they talk about it
@@alhindley1233 Well, I mean...I'm not saying they need to feed "starving kids in Africa" (hate that phrase, lol), but it would be sad to make so much food for a video and then go, "Alright, chuck it in the trash." As a viewer, I would feel a little upset that someone would only do that for views and actually eating the food wasn't factored in.
I'm reminded of the glory days of Epic Mealtime and the massive foods they made. But for their content, they dug in and acted like they pigged out on the food (initially, they did, but it became clear as the years went on that they just couldn't realisitcally even try to eat all of that, lol). But the showmanship of eating all over the food probably kept it from being able to be shared and taken home. I always wondered what happened to those leftovers, but I never attacked them for it, though.
@@alhindley1233doubt it, lot of folks do it and they're not online. I think it's just that some folk been brought up to not be wasteful. Maybe his family was frugal, I don't know his life. I don't think it's fear, I think he's just being conscious of waste, like most people would.
Nah man, people used to go after them a lot in the earlier videos and it's a very clear reaction to that@@niRtywa_starcvnt
When ever my grandparents come over to my house for dinner specifically lasagna my grandpa is always like “ I’m glad Garfield isn’t here because he would eat all of this.” This video just reminded me of that. Thanks for the nostalgia Babish!
He'd ask for the whole pan, and ask for it to have wings
Nobody ever inhaled lasagna like that cat. And it never failed to amuse!
Savoury Kueh Lapis ❤❤❤
@@SheyD78 if only he was still here, i miss him.
@@ajisenramen888 Oh I've only ever seen pictures of it & would love to try it. Will have to have a go at making it myself one day.
If she's willing, y'all should just give Rachel her own show at this point.
She could teach us about leftovers in Reheated with Rachel.
id watch@@Kintayisme
Show should be called "Rachel with Alvin".
Not everyone needs or wants their own show. Or should even have one. Let people chill.
@@Philosjutsu They literally said if she's willing
Imagine being a family member of one of the crew in the BCU. every once in a while you get gifted with a chunk of just bonkers excellent food.
Bro would never need to eat out ever again 🙏
as a neurodivergent home chef, my friends get that to, the food just happens to be less bonkers excellent
A chunk 😭😭😭
@@TSKyaniteyou may not be a full on culinary school genius, but the average person can’t tell the difference between your level of excellence and a genuine master anyways. you ARE the bonkers excellent chef to them, because chances are for many of them you’re the best chef they know!
@@ellespooniesit's true. I'm learning to stop talking my own cooking down. A chef might do better, sure. But when my friends say they genuinely love my buttery mashed potatoes, they mean it.
It might seem minor but I really appreciate Alvin being candid about wrist pain and showing him asking for help. I might not have developed an RSI if I had been more honest about when I was hurting or if I had asked for help or breaks. Modelling that behaviour makes it part of a workplace culture that can really combat pressure or judgement.
Fun fact: Lasagna in Chinese (千層面) literally means "Thousand layers noodles"
new video *We made a 1000 layer lasagna*
imagine how disappointed i was as a child when i discovered that most lasagnas did not, in fact, have a thousand layers 😿
@@pluieuwu If you eat enough lasagne, you can have a thousand layers :)
@@alexp601You, my friend, have the wisdom of a thousand elders.
everyone say thank you rachel for her hard work, making this pasta-ble ❤
Rachel appears to be doing most of the hard work in this video. Great job Rachel! Your hard work made this possible.
She always does.
It was absolutely a team effort!! I love working with those guys, they’re the best 🥹
The lasagna fingerprint happens for a similar reason a normal one does. The lasagna noodles all individually expand at a different rate and ir leads to the whorls. Cells in your fingertips differentiate and grow/divide at different speeds, hence a finger print.
Wow! I learned something new today. Thank you!
That’s so cool!
It's so cool they actually showed how they burnt the top layer on accident. That's the kind of thing I would totally expect to get edited out.
dude the burnt part has the most flavors!
It's no small feat to craft such an innovative lasagna dish. The effort and passion that went into this, from making the pasta sheets to perfecting every layer, is truly commendable. Looking forward to trying a slightly less epic version at home.
Just a nice tip I learned from a French chef: if you want to avoid lumps completely in bechamel, simply add the cold (or room temperature) milk ALL AT ONCE. As long as the roux is hot and the milk is cold (but it also works in the opposite: hot milk and cold roux) lumps will never form. If you gradually add milk, at least a minimum amount of lumps are guaranteed.
Yeah. Once the roux is done, turn the heat up and chuck all the milk in. Whisk vigorously as it comes to heat. It’ll be smooth every time. You can add more milk once it’s at boiling temperature if it’s too thick.
5:30 Ricotta in lasagna is no less Italian than using bechamel. One is just more common in northern Italy, while the other is more common in southern Italy.
Watching this, it struck me, I probably haven't had lasagna in near a decade, and now it's ALL I want for lunch tomorrow. So even though there's a storm raging outside, I'm putting on my shoes and heading to the store. The power of Suggestion is amazing.
I hope you enjoyed your lasagna!! I def want one too now but it's the middle of the night...
How was it???
@@SebastianEmmeluth Thank you for asking, it turned out quite lovely and was enjoyed by my whole family!
@@MightyMurloc happy to hear. Somehow I feel lasagna is the epitome of family food
Alvin is now isolated in the corner of his room, you see him adding sheets and sheets of pasta on a tray, he chants "Add more layers, add more layers", he is going insane
Making things this big, I had a real "Kevin's chilli" nightmare as you were transporting the sauce to and from the oven.
Alvin is used to making giant food, he's done loads of them before with Tasty
@@alexp601 True, but big pots that are that full, I can't help but think of the worst case scenario
Me too, I am way to clumsy for that. I would leave my fate in someone else's hand's when it comes to carrying
went to the comments to see if i was the only one with this thought ahaha
bug fables spotted, administering like
Great video as usual, my dude; but sugar is added to "add"/"supplement" sweetness, not "emphasise" it. If an ingredient is actually sweet, then you can rebalance the taste by adjusting the acidity, unctuousness, bitterness, salinity, or savouriness. To emphasise sweetness, you need to tone down the other pillars of taste, until the taste you're looking for shines through. The best way to emphasise the sweetness of a tomato (and most ingredients) is to reduce it, usually through dehydration. You can do this through sauce redux; but the best way for tomatoes historically is the ol' sundried variety (or a dehydrated approximation - idk if there's evidence for Mediterranean breezes or UV rays playing a noticeable part in flavor enhancement). Just bite into one. Better than a dried currant, by far. Not as sweet as a dried date, and still retains its acidity. Now *that's* a tomato with emphasised sweetness... Just play with those in your recipe
But then again, this is all according to personal taste, and there are a multitude of ways to come up with same/similar tastes, textures, and overall flavours... so...
Thank you for making something awe-inspiring. At some point, when I have a spare afternoon, I look forward to trying my hand at the idea of the 100 layer lasagna!!!!
Hey, would it be possible for y'all to credit the videos y'all are getting the "Anything With Alvin" video ideas from? I see them in the intro, but there's no link or reference to the originals anywhere in the video or the description.
At 1:00 minute he says where the recipe comes from - La Palma in Toronto.
@@amandalloyd8812 Since the whole premise of the video series is Alvin recreating things he saw in TH-cam videos, then I think it's only fair that those TH-cam videos get linked. Especially if they're taking those ideas to make their own stuff.
Alvin! You are such a sweetheart. So grateful to work with y’all and create such amazing food. It’s a dream come true ❤
Thanks so much to everyone for watching!
Now what we *really* need is 100-hour 100-layer lasagna for the ultimate lasagna experience
I'm starting to think the anything with Alvin series are dishes he would have made on his own channel during the pandemic.😅
I think it’s so sweet how Alvin always explains the ways they don’t waste ❤
Best part of the video for me.
Alternative name for this dish is Damascus Lasagna
Folded 1,000 times by a master blacksmith, legend says this lasagna can slice through solid steel.
@5:25 I would say that a ricotta-based filling in lieu of a bechamel is a staple of Italian-American lasagna as opposed to "Western", especially given that Italy is almost always firmly included in "The West" anyway.
If Rachel hasn't gotten a YT comment shoutout... I think we all respectfully would like a Rachel episode if she's up to it.
Leftover pasta warmed up in a frying pan and slightly crisped is legit one of my favorite meals.
They Were So Preoccupied With Whether Or Not They Could, They Didn't Stop To Think If They Should
The look of the finished product, the skill shown, the enjoyment people got in utube land from watching it's creation and the sheer amount of people who were fed from this, in my opinion at least, means they absolutely should 😃
Anyone else going to try and calculate the calories? A standard 5 layer square slice of lasagna has ~166 calories in it, 8 slices by 4 slices is 24 slices in the X and Y. 100 layers/5 layers is 20 slices in the Z axis! lol! 20 slices by 24 slices = 480 total slices! 480 slices by 166 calories = 79,680 calories in that behemoth... DAYUM!
The crinkle happens when the lasagna heats up the moister from the noodles releases and the noodle retracts
Garfield : **happiness noises*
Guess you definitely know it's not _impasta_ of italian foods xD
the wave patterns in lasagna happen for a small variety of simple reasons. For one, the weight distribution is nowhere remotely close to even in even the most well constructed of lasagnas. Some parts are heavier than others, and will sink and compress more during cooking. For two, the meat in a lasagna is not a smooth paste, and so portions with meat in them will naturally buckle as the noodles compress and wrap around those portions- which naturally guides the flow of the water vapor that is released during cooking to those spots, causing air bubbles to form. The bubbles grow larger until they reach the edge of a noodle and break through to the next layer- until eventually reaching the top where the vapor simply escapes. This is why the topmost layer of lasagna is dry and crispy unless you use something like foil over the top to trap it and keep it moist- hence why the vast majority of frozen lasagna has a cover on it (which you remove halfway through cooking to give the mozzarella a chance to properly melt, as water vapor won't get hot enough except after an exorbitantly long period of time).
been watching alvin since the days at Tasty, but my favorite is Alvins personal channel where it is very calming to watch a masterpiece be crafted. Love this dude, but imma need you to bring back the "but bigger" series.
3:30 Glad to see that even professionals in the food space use the tried and true hoodie sleeve method.
Rachel's the backbone of the channel
This is so nostalgic. The 100-layer lasagna is the first ever Alvin video I’ve seen before following his work.
Rachel is the MVP of this vid 😅
Massimo! He's always so gracious with his time when you visit his restaurant. Lovely guy.
Alvin’s “Making it Big” experience is showing.
Garfield - "Once again my life has been saved by a miracle of lasagna."
After 100 hours lasagna, Alvin rocks again with 100 layers lasagna
Actually, this is his second 100-layer lasagna, the first one was made with Tasty
I had Lasagna for New Years. It’s always a vibe.
Last year just after my son was born my brother gifted me a large homemade lasagna. It wasn't 100 layers, but was pasta heavy and dense and could be cut into perfect chunks so I fried it up in butter like I'd seen in the 100 layer videos... it was incredible. One of the best things I'd ever eaten. Try this method, you will not regret it.
Thank you Rachel, for making this video pastable.
Depending on why your wrists hurt, you might want to train more. My dad had issues decades ago, and the doctor was just like: "expand your load capacity" and told him to do exercise more. Hasn't had issues since
Andrew: "Hey, does anyone want to do a video on a 100 layer lasagna?"
*thunder claps, lightning just barely revealing Alvin who is sat in a dark corner of the studio over a drink*
Alvin: "100 layer lasagna? Heh... That's a name I haven't heard in a looong time..."
XD
Rachel is the GOAT for this.
100 layer lasagne sounds like a really impressive way to sell you more pasta than filling.
Aluminum foil on top of the lasagna until the last 15-20 minutes in the oven is my foolproof method, at least for normal sized ones. should be enough time for a nice browning without any overly charred edges
spray the foil with some nonstick to minimize cheese loss too and you're goldilocks.
Well, now I have to see a 100-layer lasagna with 100 layers of noodles!
Cut 3 slices and stack them
Yes@@caskaz1om
@@caskaz1omTo be even remotely edible, it would need pasta rolled to the thickness of filo sheets.
I look forward to the three-hundred layer lasagna
I kind of want to see one of those blocks of lasagna panko-battered and then deep-fried.
Glad we were able to save the day! 💙
Im pretty sure the wavy effect is because of the lasanga layers crashing Down on one another as it melts, but i could be wrong.
I love Alvin, he makes so many interesting decisions in his cooking that I just gotta save for when I'm making a similar dish ✍️✍️✍️
2:21 "Then we're gonna' follow up with 16 celery ribs, or stalks of celery." Nope. No "or" there, that's sixteen celery ribs. It's TWO stalks of celery, you visibly only cut up two of those. A stalk is one entire bundle of ribs.
Wow, a 100 layer Lasagna? Imagine if you had used 100 hours making it. (Yes of course, a reference to the AMAZING 100 hour lasagna Alvin made 3 years ago.)
Technically it’s only 33.
@@rachkate76 No, its 100 layers. 33 x 33 x 33 + 1 Or do you only count the layers of béchamel?
@@wanderingursa8184 your calculation is 35838 layers off
@@wanderingursa8184 well, he said technically they’re doing 33?
I think the noodle layers get wavy in the pan because the noodles expand in the cooking process. They don't have anywhere to go lengthwise so they scrunch up.
this is alvin's channel now
“Thank you Rachel” we all say in unison
Thank you Rachel!!! Your a beast in the kitchen
The ripples are caused by the dry pasta expanding as it hydrates - you can get around this by adding weights to the top as you bake and starting with 'fresh' pasta to limit overall expansion
He used fresh pasta for the first 80 layers to be fair
I'll be honest, it took until this episode for me to understand that this Alvin is Alvin Zhou
Nice to see Andrew cameo on the Alvin show
You need to put aluminum foil on top for the 3 hr bake. Then add mozz on top under the broiler. You probably need to put the serving in the oven to melt the parm or mozz after frying in butter before serving. Looks like a brick of pasta.
Curious if there was a noticeable difference in taste/texture between the homemade noodles vs store bought sections.
The honest truth is that most store bought noodles are the same as home made. At the highest end, (lots of experience) some home made noodles can be slightly better but it generally isn't worth the effort
man i would totally love a "brick or two of lasagna" as an Xmas present.
Do a 0 layer lasagna next
I'm thinking that would be like a soup or spaghetti kind of dish and a lot easier.
i am always doing this
prob tastes like
Eight onions is 4 times my personal record of onions I've used in a recipe and he casually had a vessel big enough to hold everything. TH-cam chefs are wild.
I see that Alvin is visiting his old Tasty days xD
now just horizontally instead of vertically
One episode of Full House features a "Pastry Boot." I would like to see that on this channel
All my fellow Garfield heads clicked on this instantly
Yeah... Im not this level of expert, but my much more modest 15 layer lasagna still cooks for an hour covered in foil before I finish it for 30 with the top off to avoid burning the cheese.
Thank you Rachel, you're the hero we all need
who tf is Rachel
Jfyi.. "sticks of butter" isn't necessarily something, people outside of the US understand :)
It's 9am and now I'm craving lasagna
same :/
How???? This “lasagna” looks dryer than his elbows. Alvis messes EVERYTHING up.
@@alybean4211Damn, ok!? 😭
Binging with Babish? Those families are binging BECAUSE of Babish. Top move always ensuring the food gets enjoyed, can't let greatness go to waste after all. Your friends must absolutely love you
It's kinda just a giant brick of pasta. I think it would be better with fewer layers and bigger layers of meat sauce and cheese, though that wouldn't hold its shape if you tried to sear it as a block, which is the real inspired move with this dish
This feels…familiar 🤔
Next you should blend the whole thing, mix it into the sauce, then make it again with that sauce.
Western style lasagna is a hilarious statement
The homemade version, that of any Italian grandmother, includes no more than 8 layers of lasagna, and 9 layers of ragù mixed with bechamel and diced mozzarella (or even provola) for a total of 17 layers which is already more than enough. It is tolerable, and reaching 24 layers only if you add another 7 layers of cooked ham or mortadella. But no further, she wouldn't fit in a regular baking dish. Likewise, parsley is not included.
Your 100hr lasagna is forever on my food bucket list
Dude, an Italian restaurant should offer this like once a year
These have the energy of Alvin's pre-Babish videos and I am 100% here for it. Just need the ASMR and the Excited Alvin Noises TM.
10:29 my man really did an emote
Thanks Rachel. 😎👍
I Never heard about Crispy Lasagna. I would like to try it. My wife makes Awesome Lasagna, I love it. 😁
I know handmade lasagna noodles taste much than store bought but you can buy very thin sheets of lasagna noodles from the grocery store. It’s in the refrigerator section with the tortellini.
Like a savoury mille-crepe cake!
Sweet baby Cheezus. This one brought tears to my eyes. It's so beautiful.
tbh we need more racheal
I’m convinced Alvin made this when he was at Tasty?🤨
But loved loved his 100 hour lasagna - it’s iconic at this point😅
Is Alvin okay?
?
"... instead of a ricotta-based filling like a lost of Western lasagnas, this would probably make a lot more sense taking inspiration from Italian lasagna." So Italian is not Western ? 😂
Man, the studio are going to have what i think are the best left over meals for a while. Looks amazing!
I await the day you make the forbidden 1,000 layer lasagna Alvin