yeah that's why I love chefs because they acknowledge and respect each others creativity unlike amateurs who completely flame each other for a small mistake or something they don't like
I'm so happy to see Ryan get such a high score! He's very generous with his scoring often giving people 10s so it's nice to see him get 10s. His lasagna looked amazing!
What I loved about this episode is that everyone trying other people's dish celebrated the differences rather than being snarky that it isn't exactly how they would make it. Genuinely wholesome bunch!
@@zackjohnson9204 Because I cook a lot and I know which ingredients work well together? If you're this triggered by a positive RU-vid comment maybe you should go drink some juice and take a nap. 💕
Your comment ruins the winning outcome for people, FYI. Shows up on the video when you click on it, so I already knew who had won before I had a chance to watch it. Know it’s not your fault where your comment gets positioned, but maybe edit the comment to “the winner” rather than Ryan so everyone gets a chance to enjoy the video fresh.
LOVE this series from Buzzfeed Oz! The chefs are also so respectful of one another and no one is purposely trying to sandbag the competition. So nice to hear chefs be positive about each other!
@Idk what to name my acxount really? If you know how to cook than this shouldn't be so hard to replicate given the fact that he showed everything🤔 I mean it's cooking not baking
I think there should have been a real Italian chef in this episode (like when you had the pizza competition). In Southern Italy, the lasagna is really decadent and even has ricotta and meatballs. In Northern Italy, they add spinach to the flour mixture and you get a green-color fresh-egg pasta. I believe there is another region in Italy that makes a non-tomato based lasagna with pancetta and teleggio cheese. There's a lot of room to push the boundaries of this popular dish without having to over-rely on the traditional classic format. I think I would really love to try the duck confit lasagne. Congrats, Ryan!!
I agree! Non of these are what I would consider a traditional lasagne. They had so many herbs in them! The lasagne in the south can take around 6 hours because you're prepping and then cooking nearly all the different meats together in a pot. Even in the north it takes a long time because you always leave your ragu simmering fotmr hours. Every single of them put their own spin on it. I've watched an Italian Mum's one before and it was good because they kept it true to a real lasagne
@@kaitlew906 Like Alan said, non are what I would call a real traditional lasagne. Lasagne alla bolognese and lasagne alla napoletana are Italian and not really like this. If I ordered a lasagne from a restaurant outside of Italy and these came I’d ask what it is. They look nice but not lasagne to me. I shown my Nonna this video and translated - she said it shouldn’t be called lasagne 🤣 apparently they should call it something else.
@@Ginge1164 Italians are obsessed with telling people they didn’t cook their dishes correct even when it’s made better than the Italian way. Just give it up
You should definitely do more behind-the-scenes dance shots! But Ryan is a well deserved win, top quality, nicely plated - potsh! Plus, he was the first to realize he was being served Moussaka 😅
Maybe it's an American thing but we don't ever put carrots or celery in our lasagna. We also don't use bechamel. We use ricotta cheese in the layers with the sauce and meat. This looks super yummy though just different than what I'm used to
Using a combination of onions, carrots and celery cooked in butter/oil is called Mirepoix, a french cooking technique. Its essenitally a flavour base you can use in dishes such as this, to enhance flavour 😊 often used in soups, sauces, stews etc
@@roisinclaffey7624 yes mirepoix everyone knows that technique in America but it doesn’t mean it superior. To be honest, adding carrots is just adding another vegetable to slightly sweeten the flavor but in America we like our lasagna cheesy with meat. And if I’m corrected, I haven’t seen any authentic Italian version of lasagna with carrots in it either so…yea.
She could have made a moussaka lasagna. You could blend the potatoes and eggplant into the flour and make a new type of pasta sheet. Italians add spinach to pasta dough all the time to make green lasagne sheets. There was an opportunity to innovate that was missed.
Yep I made a post saying jus tthis. I understand wanting to follow your greek roots, but if the contest is making chocolate chip cookies and you bring a feta pie, you arent participating in the contest.
I enjoy watching other people's recipes for lasagne because most will put their own spin on it and gives you ideas to change it up if you want to. I didn't grow up using bechamel and only found out about how common it was watching RU-vid videos. My mom would make bechamel sauce for us when I growing up but she never called it that. She called it white sauce and didn't use it lasagne. When she wanted to do something easy and cheap she would make rustic homemade pasta, roll it out and cut into wide long strips and toss it in the "white sauce" once it was cooked. It was filling and we all liked it.
This was fun, entertaining and educational to watch. It's refreshing to see chefs try lasagnas with good humor and open minds, so often it's Italians just being a$$holes about the authenticity levels of the food.
I love how everyone didn't say anything negative about each other's dish. Ryan's dish was my favorites because he made the pasta from scratch just like my granny used to.
Omg Ryan's was pure genius and looked so incredible. The vodka sauce underneath was brilliant. I'm sure it was delicious but I hate Brie so I'd have loved to see a different cheese lol. All four of these chefs (and their lasagnas) were awesome. Everybody was so supportive instead of trying to win by pretending everybody else's food sucked.
