The WORST Lasagna on YouTube - Pro Chef Reacts

put that in next okay and obviously in the heat that's just going to all start melting so it's going to be beautiful I love that later then the hot Mac growth all right so we got the we got hot we got sauce that was heated in a different pot going into what's now a cold pot and then the shredded cheese which is at best room temperature it just doesn't make sense it just it's not making sense it's like wiping your ass and then taking a [ __ ] shop Brian's out here not your typical chef and today I'm going to be reacting to cooking with Jack lazy man's lasagna this has been highly requested but there is no better person that I know who's an expert at all things pasta but way more than that my guest today chef ed cotton please introduce yourself well thanks for having me Brian my name is Ed cotton I'm the chef and partner at Jack and Charlie's Down in the West Village in Manhattan and uh I'm excited to be here man now before I go on with today's episode I do want to give a special shout out to my newest sous chef level patrons Beau and Tara Elizabeth D thank you guys so much for your support and remember by becoming a patron you get to take advantage of some awesome perks like early access to new episodes but more importantly Patron exclusive content tonight we're gonna do something special my son's classroom is doing uh tomorrow they're going to be doing a International Day so everybody has to cook a dish from their Heritage and bring it to school tomorrow so I figured hey why why not I wanted to do a video on how to make a lazy man's lasagna lazy man's lasagna have you ever heard of this before I actually have you have I think I've made it what really no no way yeah wait what does that mean what does a lazy man's lasagna mean so lazy man lasagna we took like rigatoni and um just kind of used all The Usual Suspects when making a lasagna and just kind of just tossed it all together [Music] and uh I think I was a teenager when we made this there's a lot of lazy man things uh that I've made uh throughout my life I am completely blown away so where did you hear of this coveted lazy man's lasagna before I don't know I mean I'm originally from New England so it's like there was like lazy man lobster pie there was like lazy man uh lasagna there was a bunch of lazy things so I don't know if it's indigenous to New England or I have no idea I have completely I have no I if you guys out there in the audience know where Jack is from where he films his videos let us know in the comments but I'm completely blown away and shocked by this so um I have no idea what to expect so let's show you how to do lazy man's lasagna and we're gonna run through the ingredients then we're gonna as we always do we're gonna show you how to throw it all together all right let's take a look at the originals together exactly okay I have a feeling that uh uh I've I've I've made this exact recipe I think this is exact you said rigatoni right yeah I can't see the label on the thing but it looks like like either ziti or rigatoni right yeah so we got ricotta cheese in there it looks like a block of mozzarella and just canned I think that's Classico pasta sauce what's your views on classical pasta because you you make some fantastic pasta sauces yeah um I kind of um I I haven't used like that type of brand in a number of years you know if I do buy a canned pasta a sauce it's usually like um uh I don't know it's not it's something that looks a little bit more uh more traditional I guess and not mass produced grab your two favorite jars of sauce at the store okay grab a thing of ricotta cheese okay you're gonna need about a pound of mozzarella sometimes it comes in a square sometimes it comes in a ball you're gonna need two pounds of macaroni looks so it looks a little big to be macaroni to me yeah I don't know uh people use I hate the word when people just use macaroni for everything and macaroni means this and that yeah so I don't really know what the hell is what he calls macaroni normally we would put meat in this sauce but since the classroom that we're serving this to may have vegetarians we're going to leave the meat out first thing you're going to want to do is grind up the mozzarella okay now normally you can get shredded but it's more expensive I think it's like twice the price so I'd rather just grind it up I'm not that lazy and lazy man's lasagna oh I don't know is he breaking the rules of lazy man lasagna when you when you made this as a youngster did you use pre-shredded or you grounded it oh yeah pre-shredded all the way bagged bag bagged up shredded um I don't even remember the brand but um we weren't Fancy with a block of uh mozzarella so this guy's already kicking it up a lot yeah he's already kicking my ass dude I mean aside from your current restaurant that you're at can you please tell I'm I'm completely shocked by this that you've made this I guess not you did it in your teenage years but can you please let the audience know some of your other accolades of your career you know just so just so that they know who they're watching right now oh all right um well I've done a couple things throughout my life um many many moons ago I was blessed uh uh and fortunate enough to work with cat quora on Iron Chef America many years ago uh when I was still rocking like my diamond earrings and stuff like that and uh I did that for a number of seasons and then later on in life also I was um fortunate enough again to be cast casted on uh Top Chef uh season seven in Washington DC where I was the runner-up and the finale was filmed in Singapore and it was really cool but yeah I did that and then I did number of things I was on Beat Bobby Flay fellow Beat Bobby Flay alumni yes and I'm glad I did because I didn't want to be embarrassed uh on National Television for for losing uh with like my my signature dish you never want to lose on your signature dish I've done a few things uh you know throughout my career well you recently judged Beat Bobby Flay as well right yes yes dude congrats on that yes I I guess he was uh too scared to invite me back to compete so he asked me to come back and judge I never got called back maybe it's because I beat him at tacos though you know that's like his thing so maybe he has it out for me who knows but no it was great though it was great to to judge Ed here is quite accomplished and he has made a lazy man's lasagna before and uh Jack here has already stepped up the game by shredding his own mozzarella well to be fair I'm I'm 45 years old okay so the last time I made one of these dishes I think I was 12. okay yeah so I'm not currently making this dish so let's start with the sauce we're going to slowly now I'm not the best at pouring this stuff we're going to slowly put it in the pan here there we go okay first thing that screams out to me is like why didn't you just heat it up in the pot that you're gonna mix everything in so you like clean one less dish I have no idea right like he has that extra big pot might as well have heated up the sauce in there and then he could yeah yeah right I would imagine like The Lazy Man's anything is also to try and you know make it as easy for you as well I agree then you're gonna take your mozzarella that we shredded you're going to put that in next okay and obviously in the heat that's just going to all start melting so it's going to be beautiful I love that and the hot Mac growth all right so we got the we got hot we got sauce that was heated in a different pot going into what's now a cold pot and then the shredded cheese which is at best room temperature and that's going to warm up that's gonna I'm sorry that's gonna cool down the sauce right yeah it just doesn't make sense it's not making sense it's like wiping your ass and then taking a [ __ ] it just does not make sense this is the key is to mix in the cheese first let's get that just kind of started on the melting process just a little bit you're gonna see that right there you're gonna mix that all that cheese in there see you know make sure it looks like vomit just get it warm there we go and then you're gonna dump the pasta right in on that but it's still hot burning hot I'm gonna throw that in yeah there we go that'll work okay is this kind of similar to how you put it together when you made your lazy man lasagna I would like to say all the components are accurate but the steps and the procedures may be slightly off yeah yes I I was saying you know I reacted to some of uh Jack's other videos before and as far as the ingredients set like you can make an absolutely delicious dish out of this stuff you know hands down I mean even pre-jarred lasagna I don't think like guys like you and I would prefer to make our own sauce but I mean in a pinch or if you're you know cooking for family and yeah like yeah of course right there's a place in time and place for everything for sure but I definitely agree with you that his steps are just you know ass back slightly skewed yeah you can always add more cheese if needed but let's see where we're at first experiment not like bacon baking has to be precise pasta doesn't okay now you see look how beautiful that is it's getting all melted together that's that's pretty rough there that that's yeah yeah I've seen lots of that on the sidewalks uh late or early morning uh Friday mornings uh or Saturdays subway stations clearly you know the the adding the pasta and the cheese had cooled down the sauce and now that she's not is not even melting anymore if that's what he's trying to achieve right not exactly sure what he's trying to achieve at this point I guess but it does lazy man's lasagna go into a tray and get baked as well yes in theory okay in theory yes I I don't know what his theory is okay oh well I mean for today you are my lazy man lasagna expert yeah it should get plated into a tray or spooned into a tray and then baked in the oven okay now we're gonna put in these now once again I'm doing a double batch sorry it's the fun part of cooking scoop that right out there put that in there and since I'm doing a double batch I'm gonna do double ricotta cheese come on hopefully nobody's lactating I grew up putting this in my macaroni all the time forget about the veggies you're gonna have kids in their pants yeah it's mixed in to me that that ricotta is a bit excessive just a touch I would like to say yes it's it's a little you know save some for dollops on top of and baking it in the oven yeah right I don't know I mean if this If This Were I I would you know maybe uh rather than mix I guess it's lazy man so you're supposed to mix everything together and make it easy on yourself but I mean I feel like it would have just been just as simple to like layer the pasta And the sauce kind of like you would with a lasagna in the tray right yeah you can do it a quarter a layer at a time or whatever you know quarter and then throw some garnish in there and throw it dump another you know macaroni on there yeah but I mean it truly does look like vomit yeah it's gonna almost be really clumped together but it's gonna almost did you hear that almost clumpy I mean I I mean I I agree with your word choice you know I feel like his views on his recipes are a bit skewed yeah yeah yeah just uh well-intentioned yeah but skewed yeah now it's time to Plate this so here's what we're gonna do we're gonna fill these up for the kids ah laughs it's burning hot he's grabbing this hot pan with this bear [Music] it's burning hot okay let's pass again all right time to break out the oven this is one of my smoother videos but it's good I promise you that here we go just gonna start dumping it right in there we'll help I man enough audio on that yeah I think I did oh my gosh it's coming together I swear it's a lot more fun when you have family around to laugh for you okay so whoo that was difficult what do you think so far Bud um yeah I'm just slightly confused but um I haven't even seen him taste anything I didn't eat no salt or Pepper or no no fresh herbs no nothing um did you put fresh herbs in your 13 year old you know 13 year old Ed did he know to put fresh herbs into his lazy man you know what Brian I actually had a garden out in the backyard uh it was a tiny little herb garden because I used to make pizzas and stuff's nice just snip herbs so I want to say yes I would throw some torn basil in there and stuff like that but also my dad was a chef too so you know yeah yeah um I was I was raised the right way he he instilled fundamentals at a very young age hey everyone if you can hit the thumbs up button and if you're not already hit subscribe it's a little thing for you but it really goes a long way for the channel appreciate you and back to the video so that's what it looks like now let me give you a few more tips before I say goodbye the first thing you do is I saved a little bit of cheese okay you can take a little bit of this and just just gently sprinkle the tops I would say just more for decoration than anything you got tons of cheese in it but it looks nice gives a little contrast to it contrast yeah there's no texture contrast in this dish at all I I don't know no I'm gonna put these in the oven in the morning before I take it to the school but you can bake these like a baked ziti and you'll get a hard isn't that exactly the dish he's making right now baked ziti yes it is it's just under a different name another thing that concerns me says he's Gonna Bake this tomorrow so it's not going to his kids school until tomorrow I mean that mass of pasta sitting in the fridge hopefully it's gonna sit in the fridge overnight not on the counter not on the counter but that goes into the oven he has to like get that into the oven at least preheated minimum half an hour it's gonna take at least an hour for that to heat through right I I don't I don't trust him that he would even preheat the oven yeah probably Stone Cold I just bake them off now yeah bake them off now actually you're probably better off just making it off now I mean another issue he's gonna have is you know when it sits overnight like that everything's just gonna kind of glue together and yeah the pasta is gonna absorb even more of the sauce yeah and it's just gonna become super moist now when you make your lasagna do you go raw with your pasta sheets or you you cook them first if I'm making a lasagna at home I'll buy like the the no boil pasta sheets but at the restaurant we'll roll out fresh pasta blanch it and all that stuff but at home uh you know we're limited with like equipment and stuff like that so I have no problem with the the no boil Barilla pasta sheets yeah yeah yeah that's typically how I do it at home I don't make many pastas and many uh lasagnas these days yeah more slinging sandwiches all day but yeah and lastly the one thing you don't want to do these plastic Lids that come with these trays don't put them on right away because what you're going to do is you're going to collect all the moisture under here and then it's going to drip back into your lasagna and it's going to get real wet and loose okay it's going to destroy it's gonna destroy the lasagna the moisture is going to destroy a little something that call it tip right I mean but excuse me but would you consider the context of what he's made here yeah you know I I think it's kind of moot yeah yeah and there was just a little tiny bit just a little bit left over so I'm just going to uh thank you that's a little bit I mean that looks like three pounds yeah between the sauce and cheeses and all that stuff that's three pounds it's a little snack for him I think I think I think he's gonna taste it on camera okay all right let's I'm going to eat in front of you because I like doing that um whoa okay it's amazing now it'll be even better tomorrow you have a good one that's lazy man's lasagna gonna be better tomorrow oh I if anything it's at Peak flavor right now texture flavor we don't know if you overcooked his pasta or not he didn't bless us with that big roll but yeah yeah thank God what you think Buddy uh a for effort and um I really hope he doesn't do this uh as a profession like he's like a local Chef in his town oh let's just pray to God I I'm pretty sure he doesn't have a restaurant or anything he just makes videos like this so we're all we're all safe everyone's safe everyone's safe the public is safe you know um not safe from the best sauce foreign definitely not um yeah I kind of feel the same I feel like he's well intentioned um but his execution is just kind of piss-poor you can't judge a guy too much you know who's clearly isn't a professional but this is my feeling on it and this what makes this is what makes it okay for me to do these reaction videos because sometimes I I feel like I'm punching down a little bit you know but this is a channel about a professional chef reacting to food videos for Better or For Worse yeah and overall if you're gonna put a cooking video out into you know and put it on a public place like YouTube better you better get ready yeah for the scorn and or the praise right I mean as chefs we experience experience this all the time yeah how do you deal with with uh the reviews negative and good and you know the ups and downs when I was younger I really it really bothered me and it would I would get upset about it and then as you get older and more wiser I guess you start to look at some of these review these reviews from people and they really don't know what the hell they're talking about you know you know we got a review one time uh someone didn't like the atmosphere outside on our our patio on Greenwich Avenue in the West Village they said the restaurant didn't even have music and the the outside uh didn't look nice this is Manhattan I can't change the landscape of Manhattan so it's just like people want to complain about random things like that but I I don't let a lot of these things bother me anymore but if there are things that are valid french fries were soggy or you know temperatures on you know oh the food arrived it was lukewarm yes okay yeah I mean there's uh for every bad review there's always one or two that has a nugget of Truth in it you know most of the time it's very subjective and that's just par for the course for us as chefs to have to deal with and kind of navigate that but at the end of the day I think what it comes down to I think any chef that that does this um on a professional level or anybody who cooks on a professional level ultimately you just learn from your mistakes yeah and it's like you're it's basically you're putting building blocks together to get to a certain experience level where you can execute you know at a high level but even when you execute at a high level we all make mistakes too yeah but if you're gonna put that on the internet get ready to yeah I agree I agree I mean I think he he was well spoken and um he was enthusiastic about what he he does and what he makes and all that stuff but you know I think you should if you I don't know where he's based out of and I don't know if that really has a lot to do with things but um if I were to create a video like that and I was him I would want to do my due diligence I would do a lot of research and make sure that like this thing's gonna be smashing yeah yeah and that's actually one of the reasons why I uh don't do more cooking videos I would love to but the amount of research and time and energy prep clean up afterwards it's it's it's immense you know so uh even someone at my experience level you know nearly almost two decades at this point even I am a little standoffish about putting out a cooking video and unless it's really thoroughly researched yeah you know and even then even then like sometimes I forget things and you're editing and anyway Ed cotton chef ed cotton please tell everyone again uh you know where they can find more about you and uh thank you for coming on thanks for having me yeah well you can definitely find me behind the stoves at Jack and Charlie's 118 we're located at 118 granite Avenue on the corner of 13th right in the heart of the West Village and I hope to see all of you people there yeah awesome and I have yet to go and you know what I need to visit you real soon again Ed thank you yeah yeah we're all busy exactly yeah not much free time so but thanks again man for coming on hope to have you back hope you had fun and uh guys again remember don't be afraid to fail because it can only make you stronger and with that said I am Chef Brian Sao not your typical chef and I'll see you really soon thank you [Music]

Channel: Chef Brian Tsao

Views: 246,784

Keywords: sandwich, sandwiches, how to make a sandwich, how to cook, cooking, cooking video, mukbang, muk bang, sandwich sunday, fit more shit, Brain Tsao, Brian Tso, Brian Tsoa, ed cotton, home made lasagna, home made ziti, jack and charlie's 118, jack n charlie, 118, cooking with jack, cook jack, lazy mans, at home cooking, codden

Id: RRf4YYnBNpk

Length: 22min 51sec (1371 seconds)

Published: Wed Jan 25 2023