You’ll either LOVE or HATE the secret ingredients in my BEST Beef Lasagna |
ฝัง
- เผยแพร่เมื่อ 14 ก.ค. 2020
- Get the recipe: www.marionskitchen.com/marion...
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: bit.ly/2xOQ7zs
Binge watch a whole bunch of my Asian food recipe videos here: bit.ly/2JAKVUg
Come chat with me on:
/ mariongrasby
/ marionskitchen
/ marionskitchen
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: bit.ly/2sNdNOJ
For more super tasty recipes: bit.ly/MKrecipes
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - แนวปฏิบัติและการใช้ชีวิต
I've been cooking for longer than you've been alive, and I have learned more than a few things from you. Caramelizing ground meat is probably the biggest eye opener. It's so obvious when I see you do it, but it never, ever occurred to me, and it makes a huge difference in the final product.
Same!!! Changed my beef noodle game lol
So happy you’re enjoying my little tips 😊😊😊
and my mom always wonders why am i burning the beef/pork mints.. Its called "CARAMELIZATION" ok?? gosh my mom is stupid sometimes
@@calvintuano557 she's not stupid though just ignorant. Teach her. If she disregard it, then let it go.
It is truly a game-changing technique that elevates any dish; the Maillard reaction that Marion talks about produces tons of flavor and aroma compounds that aren’t there before the food is browned. It’s why roasted coffee, toasted bread, toasted marshmallows, seared steak (of course) etc. taste different and so much better.
This is like watching an episode of Food Wars. Where Soma uses Miso to bring that extra punch of Umami to every dish he makes. XD
best comment for sure
I was thinking this too!! Marion should watch Food Wars. Love that anime
Totally need to watch that!
Wow, I totally agree!
Thought the same thing haha
I love it when Marion has fun with her recipes and we're all sitting here like mmhm star anise uh huh cottage cheese, yes teacher :) I always have total trust with her recipes no matter what she throws in there!
Same here
The instant I saw miso paste added to the sauce I thought: of course! Why haven't I added miso paste to all my meat sauces before?! This looks delicious and I'll definitely give it a try!
Marion you are single handedly teaching me how to cook your channel, way of talking, production, everything is just so great 🙌🏻❤️
Aw thank you so much!! 😊😊😊
I know what you mean. Love love her channel and recipes. I’ve made quite a few & they are awesome.
Very easy to follow, Marion has really helped me improve my cooking skills. Great techniques makes all the difference.
I absolutely agree! Marion and her recipes has inspired me and I got my passion for cooking from her!
Thank you Marion for all your recipes. Due to your recipes I discovered Gochujang and created a "fusion" pasta dish: heat up olive oil - add sweet cherry tomates, cutted in half - add a teaspoon or more of Gochujang - stir it well until it's all mixed with the tomatoes - add cooked pasta, I use the fricellis - once served on the plate, add fresh grated parmesan
That sounds good! I'm going to try it
@@secretalias2264 would be happy to hear your feedback :)
OMG the sauce/gravy is to die for, it is soooooo good. I used no salt due to the miso paste and soy sauce. It came out perfect. Full disclosure I went with the traditional ricotta but it was great. Thanks
I made the lasagna this weekend for my guests and let me tell you it was a hit! My cousin asked for a second slice! He Couldn’t tell what was different about the lasagna but he said it was amazing thank you I love your recipes and they never let me down
4:22 I love how you always make a warning to the Italians, before adding a "special ingredient" Hahaha! 😙🤣
😅
Italian grandmother: MISO!!! WHHHHAAAAATT?
(Tries Lasagne)
Heeeyyyy. That’s GOOD!!
I love how she always laughs guiltily everytime she uncover the next weird ingredient 😂
Lol!!! Reminds me of cartoon villains when they hatch their dastardly plan! 😁
I love putting anchovies in my tomato sauces, so I’m sure the miso/soy are just friends in the same boat!
I add anchovy paste, a little bit of beef bone broth and dried shiitake mushrooms. They’re all umami ingredients.
I use fish sauce and soy sauce usually... But I'll try the miso
Made this for my Italian family and they said it was the best lasagna they ever had! I only told them what was in it after. 🤣
Maya D 🤣🤣🤣🤣
I’m italian and I actually approve of this !
Hahaha!!!
@@EspKamui lmao be afraid of flavor i guess
@@jgam6432 if it tastes like an old salty sock yeah i'm afraid
Marion I enjoy your videos immensely! Your voice and style are so soothing and enjoyable! One tip with the no cook noodle sheets, you can soak a few in warm water and cut a solid piece to avoid all the cracks and smaller pieces! Tradition is great but innovation is better! Keep them coming!
Thanks for that brilliant tip I'll be using that next batch I make. I'm thinking maybe soak them all in warm water now as they really depleted my sauce for my recipe. The noodles are wavier and longer and narrower here in the USA.
Can't wait to try this recipe out!
Lasagne! My background is Italian and for some reason people go nuts for my lasagne but you're spot on in saying it takes hours for the sauce although I make huge batches and freeze it for pastas and lasagne but the bechamel is a pain. Marion I'm certainly now going to try your version as it looks incredible.
I imagine it's umami PLUS! 🙏Marion for another great short version of a classic 🥰🌹
I hope you love my version!
a bit of unsolicited advice, but my very best tip for making bechamel for lasagna (and any other dish!) is that you should cut a very generous amount of basil, and add it to butter as it melts. it's best to make this your very first task, so leave the basil infused butter aside for as long as you could while making the meat sauce because that guarantees a more intense basil tasting bechamel which makes for the whole dish!
What's the recipe of your bolognese please ? 👀
I've done it for years, apart from the miso but I've always added soy sauce and sweet soy sauce with some beef stock powder to add a deep flavour. The sweet soy sauce balance out the tartness from the tomatoes. It's always a winner!!!
Growing up in America in the 70s and 80s lasagna was always made with cottage cheese because the Betty Crocker cookbook taught us to do that. It's delicious.
Yuck.
That's right! A lot of people do it
Baking paper before the foil, easy yet genius. I have never thought of that!
I use tooth picks under the foil, works well
@qcomberette me neither. Now I use this tip for all my sauces. Works wonders.
Btw, nice name, qcomberette 😊
I love how you went full nerd on food when cooking, it really teaches us a lot of great info ❤
I must give this a try. I am always looking for ways to improve the food taste. Thank you Marion. God bless y’all!!
I've learned so much from you. You explain so clear that it makes it easy to make your recipes
I've just started following this page and I have to say I LOVE it! How have I NOT come across her sooner! Thank you for sharing your cooking knowledge!! I'm going to make this tonight!❤❤❤
Never heard of no-boil lasagna! My life has changed forever!
Ha ha! I know right!
I've never used a lasagne I've had to boil? Didn't know it was a thing, I just use dried lasagne and the sauce absorbs into it
We used to boil it back in the day. You don’t have to get special no boil pasta though. I’ve been using the regular for years. If you have time letting the assembled lasagna in the fridge for a few hours or the night before you have guests and it will taste even better.
@@gloriaf4015 thanks
I made the meat sauce tonight following your recipe. It turned out amazing. I love what the miso and soy sauce did to amp up the flavour. Thank you for sharing. This is definitely going in my cookbook.
Just made this last night. This is literally the best lasagna recipe I’ve ever had. Tastes so delicious!
Lasagna is a traditional meal during the holidays. Make ahead, enjoy out of the oven and then freeze meal size portions. Made this yesterday and will never go back to my old recipe, or any other. Miso paste and soy sauce in lasagna? Wow! Delicious! Thank you Marion for another dinner table hit! Merry Christmas to you, Mama Noi, Son-in-law and family!
Everytime I try one of her recipes, I always hear Marion’s voice in my head guiding me as I cook 😂
Me too haha!!
Sameeee
No cook cheese sauce is something I am definitely going to try. The whole recipe I will try. Thank you.
I love how excited you are when you cook.
Ok. I made this and added in pork mince as well. It was my first time making lasagne and it was PERFECT!!!!!!! Thank you for sharing your knowledge!! 🤗
This looks sensational! Will definitely try! Thank you Marion xo You are a joy to watch.
Yum! I will make this soon. Your cheats and tricks are the best. Thank you.
Looking forward to cooking this for my family tomorrow...Marion I love watching and listening to you, you have given me inspiration!
its amazing how she integrates asian ingredients in her recipes and elevating them to new heights
Absolutely AMAZING!!!!! Best lasagne I have every had or made!!!!
Love your videos, your recipes look soooo good. I tried your chicken stock recipe and loved it, I’ll have to try this one too. Hope you all stay safe and healthy 😁
I am total lasagna nerd and have slowly been incorporating Asian ingredients for better depth and punch for the last few years. So this makes total sense. I really love would you've done the the cheese sauce. Very impressed, will give it a spin soon. Love your work Marion!
You are amazing! So happy I found your channel. I love listening and watching how your talking with so much love about Food - and I realy love cooking with your „special ingredients“. 😇
I made this over the weekend and loved it! Thank you so much!
My mom never uses bechamel- she uses mixture of ricotta with cottage cheese, egg, parmesan cheese and parsley. It helps to give the lasagna structure. The star anise will give a similar flavor as the fennel in italian sausage. I haven’t even had breakfast yet and now i want lasagna! 😂
My Malaysian heart is very happy at this combination because I know every single twist is gonna be great and works omg this is such a genius recipe the asian-italian fusion to this is genius
My goodness! I am totally gonna try this ASAP. I have the same approach of kicking up the flavors and using non traditional ingredients! Brilliant!
Marion, You are an amazing cook❣️ ... some of the dishes you make look so scrumptious and your ingredients are so broad yet simplicity ...I look forward to trying this recipe for my family ❣️ Continue doing what you do 💌 Thank you🥰
Marion is what is keeping my marriage together. I love her!
I do something pretty similar with the tomatoes, but also in Mexico we have this onion and garlic flavored tomato sauce and it tastes like a full time cooked lasagna. But I'm definitely gonna try the miso lol
Love watching & listening to you, you make it look very simple, thank you 😊
Made this lasagna 3 times & the spaghetti numerous of times.. my toddler loves it!! And now this is the only way I’ll make my meat sauce... miso + soy sauce.. thank you!!!
So yummy !!!
I have to try this recipe. Thank you Marion
I have made this Lasagna just today. I have never seen a more gorgeous Lasagna. I can't wait till it cools off so I can dig in! Thanks Marion!
This sounds fabulous! I think all the unusual ingredients make the dish sound so much more inviting. I’m definitely going to try this but I’m going to make a smaller version
I made this yesterday and it was a winner. I did use a tablespoon of sugar to cut the tartness! Thank you Marion!
Your cooking and presentation is pure perfection!!! So glad I found your channel!!!! 😊
Oh yum! I love all of your recipes! So diverse! I can’t wait to try this! I love lasagna. I even love it cold for breakfast! Can’t wait!
looks amazingly delish. thanks for sharing this recipe with us. Regards.
I did your cook along so I can just taste this already, so making this for tomorrow night , need it to warm our souls as the snow falls around us.
It looks really good!! I absolutely gonna try this recipe...
Just made this, and it was my first lasagna too. OMG, it is even better than it looks. I used Pecorino but this is so rich in flavour. Thanks :)
I’m a science geek, and I love your explanation for the caramelization of the meat. This looks amazing! But I think I would leave out the star anise (can’t stand licorice). Love your recipes, Marion ❤️
My family are Lazagna crazy, you just made a scrumptious Lasagna right there ! I will try this myself. You and your Mom makes a great team.
Amazing. Followed the recipe and the flavor is pure perfection !
I've always used soy sauce in my meat sauce and people always thought I was insane! (I always add cumin too)
My million dollar idea is Lasagne noodles that are the correct dimensions for a 9x13 baking dish! Why is this not a thing?
Jonathan Curtis and rounded edges on one corner of the oasta as I have never seen a lasagne dish that has complete 90degree angles.
Jonathan Curtis stupid AF
Or 4.5 x 6.5 for easier packaging.
And pack each individual sheet with bubble wrap? Er OK...
Yesss i totally agree!
So glad you used cottage cheese lol! That's what my mom always used and then when I told my MIL and husband they were appalled. People hate on cottage cheese so much lol. This looks amazing.
When you're doing an Italian recipe but you knew that Italians are gonna be sick and triggered on "versions". 😅 So you always make sure to warn them everytime you add something not authentic. 😂😂🤣
Thank you!!! You validated my cottage cheese usage in lasagna lol. The taste and texture is so much better imo
I’m new to Marion’s Kitchen but I’ve been making a bunch of her recipes and am very pleased with my outcomes (fully believing there would be little recognizable difference between dining from her kitchen to mine!!
I had no Miso. She said Spivey and savory so I got it into my head I could make a paste (no longer white due to ingredients) but I took a Tbsp of Greek Yogurt, added a tsp of cornstarch; Tbsp of Oyster, AND Hoisin sauces; a Tbsp of Soy Sauce and a single drip of Anise oil (no Stars in my pantry, yet!). I then followed the directions while watching the video (because I have discontinued using any over-processed white flour, I bought Whole Wheat lasagna noodles which I cooled while browning my ground sirloin. Once I got the garlic, diced onions (had to have them!), paste, both types of tomatoes into the pan and got it all blended, I stirred in my “Miso” and oregano (and some fresh cut up basil). I reduced heat and after 15 minutes (my cheese filling mix time) I went in for the taste. I love it! Yes - onions and basil and fake Miso was put in but I will never make any lasagna sauce but this one, ever again!
Now I’m hoping the noodle option makes will NOT make me wish I had skipped a pasta! I think the fabulous sauce will conceal the brownness and toughness of the whole wheat. 🤞
So far this is the best lasagna recipe at all times, typical Marion always unique and delicious lol!
Thank you Marion! I love making lasagna and this recipe is very promising. I can’t wait to try it 😊
Absolutely amazing and cuts the time into one of those broken pieces of "noodle" , best recipe!
Thank you for sharing! I did not make lasagna, only the meat sauce with some pasta, so flavorful, will definitely keep this in my regular rotation!
I subscribe Marion and just wanted to thank you so much for sharing all your techniques and tips. I have to say, due to your coaching, my fried rices have gone to new levels of yummy ness!! Best wishes to you and your lovely family. Again, a heartfelt thanks!
Looking beautiful today Marion! I'll havr to try this one..I'm obsessed with lasagna!
Nice recipe! I love flavor. Thank you for sharing.
Omg. The baking sheet before the foil!. Mindblowing. Why didnt I think of that before? I have had many cheezy foiled experiences.
Honestly I feel like you make every dish taste so much better!!! Im in love with your creations!!!
I'm gonna STARVING while I'm watching your DISHES!!!!!😋😋😋😋😋
I am such a fan of Marion's cooking that even before I started watching the video, I already knew star anise was gonna be one of the secret ingredients lol
dude, your twists and takes on cooking is awesome. you're like the queen of fusion hehe
You present this in an incredibly humble way and for that I say thankyou.
I'm an Italian and will try this method
I traditionally include diced carrot and sliced hard boiled egg within layers.
Yes 🙌 my Mum uses egg too.
Love this!... my mum always uses cottage cheese. When I make it I use regular dry lasagna noodles and just add a bit extra broth or water to the sauce. Comes out great.
Yuck.
Hey Marion, first: love your posts. And your accent. And your lipstick! - AND the fact that you can pull of making whatever type of food in a spotless white shirt! I would end up looking like a butchers apron after 0,5 seconds 🙈 I noticed you don’t have onions (only garlic) in your sauce? Is that on purpose? Def going to try this, my hubby loves his lasagna.......... and the no-cook cheese sauce sounds brilliant. Might be hard to find the miso paste here though 🤔 Love from Denmark, Scandinavia. Stay safe & healthy 🙏💕
This is the first time I want to try making a lasagna that is different from the original, it looks amazing 😍
Marion this is possibly the best lasagna dish and I can't wait to make it 😋😋 I truly love you've simplified the process and made it so much fun😎👍👍
I love how calm, presession and clean work she does😊👍
You are inspiring. Your recipe and the way you describe make everything look easier 🥰
Looks delicious! Have to try this! I love your videos, Marion, you really inspire me! :)
You totally have my food palate. I love mixing little bits of Asian sauce to my classic American dishes to give off a more umami flavor!
wowww, this blow my mind... i'll totally do it! omg I like how you improve all! Thank you 🥰
I trust Marion’s recipes! They always come out great!
My mum always used to maker her lasagne with cottage cheese and I now do the same. I love it!
Looks amazing wow 😍 I need to try this recipe
Delicious! I just made this at home and it turned out terrific. I didn’t follow the recipe exactly as I really prefer ricotta to cottage cheese in my lasagne so I just used that. I also had to make a substitution for the Star Anise as none of my neighborhood grocery stores carried it and the roads have been too slick to risk driving across town the the Asian supermarket in my city. I had Chinese 5 Spice powder on hand (which heavily features ground Star Anise) so I used a pinch of that instead, and I think it complemented the flavor of the beef sauce very nicely.
Loved the additions of soy sauce and miso paste. It gave the sauce a real punch of umami. I will definitely be using them in the future for all of my meat sauces!
I always go to your channel to destress :) and I'm also learning a lot. in fact, my family appreciates my cooking now. haha! thank you!
Yes! Finally someone who understands the importance of caramelizing the beef for a true Browning process. This is what makes butter burgers the bomb too.
Love your work........ I always use a star anise when braising meat, it really does enhance the "meatiness". I love the idea of miso - one of my all-time favourites and such a good idea in this - umami bomb...!! Love the cheese sauce too, when making lasagne, I end up with a dozen dirty pans, this way reduces it to 2..... great stuff....!!! Thanks Marion, absolute star in my book....... as I hope you know...!!!! XX
This looks absolutely delicious!!
This will be my lasagna recipe for life. It came out soooooo good. Best tasting lasagna I’ve ever made!
We made this yesterday. It's friggin' awesome!
I get anxiety every time Marion makes a red sauce wearing white. I keep thinking of the potential stains!!!
I think they are actually two separate filmings edited to look simultaneous. There is no way she could keep that clean. Check out the editing.
Diane Arredondo good spot! The editing was so odd i was wondering why she was exaggerating her hand gestures
Ikn! It's so hard to get the red stains out!
Diane Arredondo I cant help but notice this in every video now that you’ve mentioned it! Haha
I agree with Dianne. You don't see her in the same frame as the stove lol
A little late to the show, but when you pulled that dish out of the oven after the final uncovered bake...beyond amazing. I am in awe, as usual.
Marion, I made my recipe for lasagna but used your mince cooking to caramelize method. Also added the miso paste, soy sauce & star anise. Wow what an improvement on flavour. Thank you so so much. oh I will give your full recipe a go next time. Thank you Thank you