Mystery Box Challenge | Making a 100 Layer Lasagne!!

we are sorted a group of mates who have your back when it comes to all things food from cooking battles to gadget reviews and cookbook challenges to a midweek meal packs app crack your eggs we uncover the tools that will help us all cook and eat smarter join our community where everything we do starts with you it's early and I don't even know what we're doing so well I think you do know what we're doing because there's a big box with a question mark on it behind you shall I open it carrots celery eggs onions a lot of these are just unused ingredients that we have left in the studio so I thought we'd talk the ante please turn to page 218 100 layer the Sonia it's the recipes four pages long you honestly think we can do this this recipe was invented by a chef called mark Ladner in the US it's just the most ridiculous lasagne I've ever seen very thin layers so it's not like a normal is that your way you kind of like row on the ragout and the bechamel it's very thin layers of each we've got been but lovely been it was gonna dial in and see what we have made together this can't be a time limit there's no time that honestly I'm excited and filled with dread all at the same time it's a very odd feeling that's why I like should we do this buddy what I want to do first make it tomato sauce you've made love tomato sauces yep in batches in a food processor blend the tomatoes until the juices are smooth we're gonna have to use a smoothie maker smoothly makers are so we need a large saucepan over here and you want to get extra virgin olive oil extra virgin yeah which is interesting it's not a lot of people fry an extra virgin olive oil and then 10 cloves of garlic 10 okay I think the oils hot one thing you never want to do is garlic into olive oil that's starting to brown nice you could just put its top in the tomatoes in just pull them straight in ice so splashing it's like a volcano the dough uses 15 egg yolks that which it feels like a lot 15 egg yolks what am I supposed to do with 15 egg whites we have that what happens to that sauce now okay so have you added the sugar and the salt no okay get the sugar and the salt in there and then that simmers for about an hour and a half what it needs to reduce by two-thirds so it's gonna be like a super super intense tomato sauce and weird start to a sofrito you've got to get a food processor three really thick rushes yeah I'll just go strange the food processor with the garlic we blend it up to a paste on it's like watch the it looks good yeah right you're gonna transfer that to a bowl and then in the same processor you're gonna put the carrots and celery we don't want to puree that we just want to chop it that's okay so we're adding some oil over a medium-low heat and then you need to find me chop an onion ah my eyes then we add the carrot and celery mix reduce the heat cook until the mixture is tender and sweet which is about 40 minutes 40 minutes 40 minutes I'm washing up everything minty thank you okay so you're making it well oh no I've got to make a wealth of 15 egg yolks yeah I should have done this in a bowl I know right so am I just separating these now yeah cool separate Oh done right now what fork mix he says that you should be able to incorporate about half the egg yolks that be such a fork and then you can tend to out and start kneading it here we go look at this see I think with your with your knowledge now you can understand how it should feel stop saying things like with your knowledge that's so expected next time I do this can you also deliver me a stand mixer with a dough hook take the Italian sauce that mrs. fun happen to this thing fill their recipe says let it rest a room temperature for at least 15 minutes or up to an hour I think we're in a good place okay [Music] have you got another source but I've got this yeah I've got a big casserole dish yeah yeah yeah okay get it on the heat because that'll take a while to eat up there's tomato sauce everywhere so half a turn spoon of oil in the pan and then pancetta mixture goes in medium heat and we're gonna break the pancetta mixed it up into small bits and the spatula and the reason you want to over medium heat is so that fat renders out I'd say that is reduced very thick so now we're gonna add the basil to the tomato sauce and now we've just got the pancetta we'll wait that's Chris but once that's Chris stuff we'll put the sofrito into the pancetta oh my goodness it smells amazing couple of minutes and then the mince goes in pork beef and then we're gonna add the tomato puree yeah let's do it you want butter put over a medium heat plain flour and milk that's going to take about five minutes should we go wild and add add some wine to the meat we're actually doing two things at once here and I'm excited so you can be quite generous with the milk if you whisk I think I got a half thing is thickening up really quickly right that cooks for about seven more minutes and then that's gonna go into a freezer bag hmm this amount of liquid looks bigger than your average sandwich hmm and now this tomato sauce has got going in here okay so now we are gonna roll out pasta into scant one millimeter thick sheets they're gonna be 15 by 15 centimeter square so I don't think you can afford to waste any of this pasture okay so use your hands to shape it use your hands okay now now I've torn it we need or at the beach piece of pasta love that we're using a tape measure right now this is great this is kind of cooking that I like little bit thin that's that's quite thin it looks pretty thin right we have pasta sheets the next step is to boil them or more accurately blanch them so to spoil them for one minute and then refresh them in cold water so that they stop cooking because this is so thin they're gonna cook really fast and then we're just going to put them around the edge of a pan or a bowl to dry out a little bit and cool down so the milk goes into the ragu after it cooks for an hour and that simmers for another 10 minutes so the first thing we want to do is spread about a tablespoon of tomato sauce over the base of the ditch next up a pasta sheet ok nice so now it's another tablespoon of tomato sauce this could take an hour just to put it together tell me that you bought pre grated Parmesan cheese I did oh you're a genius grab your bechamel you want to cut a little hole in the corner of your zag now you want to sprinkle over about two tablespoons of ragu guess what we do it all over again yeah under times this is a frigging nightmare [Music] we ready for this let me see it oh my goodness that is a hot mess so now we have to chill it until all the layers weight back together I mean the very top of its brush the ice I'm so stressed out well now we wait so shall I just go for this I'm gonna need to soar it I don't know if it's done I think go for it okay just just go like quickly down by the picture Wow that's good yeah you've got it now I can't believe this is work to serve preheat the oven to 350 degrees Fahrenheit that's 180 degrees Celsius in a large nonstick frying pan heat a tablespoon of oil and half a teaspoon of butter so what do you reckon just one of these yeah I'm going for it I've committed it's all the way down lovely that good catch good Kat Kit Kat lay it down gently try to get oil underneath it yes yes it's in and it's held together so at 3 to 4 minutes or until it's deep golden in the meantime you can get a baking tray out line it with some baking paper once it's done you're just gonna transfer it to that I can't watch I can't watch so nervous it looks a little darker than I might have light yes I [Music] Oh oh what a day stop sticking you should have it Oh deal with it lovely that's exactly what after did you just see for no I think that looks amazing look at that you did it [Music] oh we are okay what a day vicious when I heard what you were doing ready I looking forward to the puddle this is what we've made oh my word this is one slice this is quite impressive but it's nothing in comparison to this what you've got for little bit of wobble there go James it's been so for long but it's such an amazing sense of achievement looks epic I'm gonna have to eat it and tell you what it tastes like Cheers oh wow it's fantastic do you know what wow it's so so good the pasta really needs to be bribed on that side because otherwise everything else is just a really easy melty texture just check-in though everything you made was fresh right so it could be frozen and when this is all over you could bring it in for James nice to try some yeah honestly John me too I'll freeze that massive thing well look the wobble on the board looks epic it's obviously got incredible structure and is actually holding it kind of feels like it's fictional it looks like something from a fairy tale and as far as I'm concerned massive pass James well done we did it knowing you've been doing this all day I've just been sick sat in anticipation waiting to see the result I've quite literally got Everest in washing-up form so you know I might get to sleep by 1:00 a.m. can you make the next one easier please [Music] we've also built the sorted Club where you can get tons of foodie inspo using the packs midweek meal app discover and share restaurant recommendations using their eat app listen and contribute to our feast your ears podcast and send us ideas for new cookbooks you'll receive throughout the year check it all out by heading to sorted dot Club [Music] and now a blooper this is already going badly

Channel: SORTEDfood

Views: 679,500

Rating: 4.9795904 out of 5

Keywords: 100 layer lasagne, 100 layer lasagna, lasagne recipe, lasagna recipe, food challenge, mystery box, sorted food mystery box, signature dishes cookbook, sorted food cookbook, sortedfood review, cookbook review, sortedfood self isolation, Mark Ladner recipe, Del Posto restaurant, sortedfood challenge, sorted food, sortedfood pasta, 100 layer lasagna del posto, 100 layer lasagna restaurant, sorted food chefs review cookbook, Del Posto, del posto nyc, sortedfood book review

Id: x5kjO-rTocs

Length: 15min 7sec (907 seconds)

Published: Sun May 03 2020