The wait must have *some* effect, but I can't imagine more than 24 hours is really that beneficial. I'd be tempted to make the sauce, bechamel, and pasta on the same day, let them each rest individually for a day, assemble on Day 2 and let sit overnight, then cook on day 3. It means you're really only doing 2 big things of work instead of like... a lot.
@@endeav0r_49 a bolognese 'just' have to be cooked for 4 hours and you can cool it down or eat it straight away. 4 hrs and you have the perfect bolo.. dont come with BS that it has to take 4 days lmao.
@@marc23009 I'm not saying that it HAS to take days, I'm saying that a long resting time is not a bad thing and has it's utility and purpose. You don't have to, but it's not baseless bullshit
Alvin just loves to exaggerate timings for the sake of clickbait and views. You could do this lasagna on the same day and the difference would be nonexistent.
David, Here's something more to put into perspective for you. I'm disabled, haven't been able to stand up and cook for 11 years now due to a degenerative neurological disease that began when I was 22 (18 yrs ago). I used to cook every day. It was my zen after a long day of stressful running from work to school to home. Cooking was the switch that allowed me to get into a calm happy state to spend nights with my partner. Since I can't stand up to cook any more, I love watching you. You film it like it's your zen time. I love how confident you are as you cook- you're in the zone, and I'm there with you. It means a lot. Thank you for putting so much effort into the cooking process, the preparation, cleaning, shopping, the editing, voiceover, but especially the filming. You capture it so seamlessly. Thank you for choosing not to use annoying music layered over your videos, and for keeping it classy all these years. Congratulations on 7 years! That's a long time to do anything. As fleeting as youtubers are- years should be calculated like dog years lol. Please don't forget what your building, and we're all rooting for you. Thank you again for bringing some joy and comfort to my days, God bless ✌❤
This is one of those things where I can actually see why it takes as long as it does. Lasagna and meat sauce are two things that are generally considered better when left over, all that's sitting time in the fridge really lets the flavors get to know each other, so this is just doing that before you cook it.
Now you need to do one of Adam Ragusea's most iconic recipes, his lasagna. Since it also takes a long time (3 days), it would be nice to see how it compares to Alvin's lasagna.
@@AlneCraft the acid in the tomato sauce mellows out as it helps to break down both the meat and the vegetables, infusing all those flavors in the sauce itself. Ragú is the kind of sauce that the longer it takes, the better it becomes
@@LordMesa It doesn't, aromatics permeate the cooking liquid and flavors meld after prolonged refrigeration. The same goes for any kind of braise not just ragu.
Hey! Have u ever tried making some of the random recipes you find on the back of food boxes? Like a box of pasta could have a recipe for mac and cheese on the back, and I always wonder if those recipes actually taste good haha
I've tried a few, and they're generally decent. There's usually room for improvement or to make your own spin on it, but they're more reliable than random internet recipes.
So happy your back on a Friday night. Please make some Sortedfood recipes, they did a burrito battle that caused a intentional incident and I’d love your take.
@@niamhabigail , they really do. David did some vegan recipes a while ago and I would love to see him make their KFC Zinger. I’ve made it and it’s amazing!
Just so people know: THERE IS SO MUCH SALT already in all the cheeses and the bottled pasta sauce. That is why it did not need any more. Cheese, premade sauces, many spice mixes and seasoning packets, etc contain added salt. And yes you can get used to any amount of salt. The more salt you eat, the more you think you need and the less salt you eat, the less you think you need. Carry on.
Time saving tip. Put all the veg for the sauce into a food processor. Hit it for like 15 seconds until everything is the size you want. It can be a little uneven (there is an art to putting the right sized chunks in there - carrots should start smaller), but I swear I've never regretted doing it, but I have regretted not doing it.
I just made a lasagna last night witb some leftover short rib ragu i froze a dew months ago. It honestly makes the best lasagna, i just bulked it up with some home made tomato sauce
I think Alvin's "ridiculous number of hours to create a standard dish" videos are so click-bait-y that I automatically pass them by. Thank you for your dedication to your vocal viewers who insisted that you MUST attempt this.
Hi David, I love the channel! I have some unsolicited advice. You have been a student of other chefs for a long time but I think it’s time for you to be the teacher! You are great and I think you should make videos where you show us (the viewer) how to make some kickass recipes. I think that would kick you up to the next level. I say this as a fan and not to be critical.
I started the 150 hour chocolate cake today to be finished up in time for mine and my girlfriend's anniversary. I've only got one shot or else I'll have to try again next year 😂
David, I absolutely love love love your videos. Been here since the first few videos and still here. Thank you for taking the time to always making such amazing content for us! Appreciate you!
David, to avoid wilted parsley, put them upright in a small jar filled with water and cover the whole thing loosely in a plastic bag. Your parsley will last a long time in the fridge this way, staying crisp for weeks even.
I'd suggest drying the pasta before puting it into the lasagna to help with the layering issue. Also I would use a grater on the veg to get rid of the texture issue. Both of these tricks come from Adam Ragusea
What I personally do for recipes that you want the vegetables but not the bite of the veggies is if it does not call for browning them, I just toss them in a food processor rather than chop them up.
I think you could make this in less than 4 days and have the same result. Usually when I make a tomato´sauce I grate the carrot so there's no chunks, it's also faster than cutting it. Some food processers have a grate-thingy so you can just grate all your veggies in that real fast if you are making a big batch.
Are you ever going to test one of Preppy Kitchen's recipes? He has tons of interesting recipes and I'm always surprised that you've never tested any of them even in a VS episode.
Next time you make a 100hr recipe, you should put the item in two different pans, bake one of them immediately, then bake the second pan after resting. This way we can know how good the recipe is, and what the resting does. Based on your review, I’m going to have to try this recipe though
Every time I see an upload from you I get that bit from Little Shop of Horrors going in my head "Oh Feed me Seymour!" You should open a restaurant and name it that. Sounds like a 10/10 idea to me.
So when my wife was schedule to be induced into labor, I put one of these bad boys together. I skipped a lot of the individual time-outs that some of these ingredients got. I did put everything together on the same day, and popped it in the fridge. The next day we headed to the hospital. Our baby was born, we spent another 2 days there, came home and that next day we had this bad boy waiting for us. I don’t know if it was because we were just eating hospital food and junk the last three days but wow… what a frickin meal this was. Amazing.
Maybe you could try to make this again but instead of making one big pan, you divide it into smaller batches and try baking them at incremental bake times to see if it really makes a difference to wait as much as Alvin did or if it stops having significant difference after x amount of wait time
Instead of assembling it then letting it rest in the fridge, it might be better if it was cooked first then rested in the fridge, then re-heated. That's how Del Posto made their 100-layer lasagna.
you should try making tweaks on recipes to improve them one day! since we've heard you say multiple times abt how you think a dish could be better, also hope you're doing well!
Oh my god. Having a recipe for this makes my life SO much easier now! I've been meaning to make this since the video came out but I have been completely and utterly stumped as to how to even attempt to replicate it. Love Alvin's channel but I just wish he'd give recipes.
I want to see you do this again but I want you to make one like this and then one without the wait time. I don't think putting the sauce in the fridge for 3 days really does anything.
You're famous, David. I hope you get to collaborate with other RUclips cooks. How awesome it would be if you'd be on Guga's channel getting dry aged with Angel.
I wonder if it tastes any different from a lasagna baked in the same day. Like if you two, one in the fridge and one baked immediately if they would taste different and if so better or worse ?
i'm thinking that the bechamel will not need to be a 4 day sit, so you can save time on it, and I think you were right on the carrots were a little to large, but if I have 100 hours, it looks worth the time. Thanks for doing this. What did your family say?
I feel like this could easily be one day. Just use an instapot to cook the ragu in an hour. Make the beschamel while the ragu cooks, and then use dried lasagna instead of making your own. Or polenta like chef john did on food wishes
If anything id make the meat sauce that can be left for as along as you like stored right .but the pasta and bechamel sauce id make the same day as assemble and cook ...really .but good for him each own...could this be a recipe for catering or traving prehaps being prepared in this way...
Hey David! Greetings, excellent video, there are more videos of alvin zhou on his channel, but I would like you to try to replicate the video of 100-hour tiramisu or 72-hour wellington beef, thanks!
By the by, like most lasagnas, the full effort is usually not worth it unless you're trying to impress someone. Buuuut holy moly is that short rib sauce worth it. Just make that and throw it in with your favorite pasta and you have a bangin dinner
Truly you need no 100 hours for it- especially if you are slightly multitasking: braise the short ribs in the red sauce - also at the same time (when the short ribs are braising) make the Mornay- after the Mornay is done- make the dough. Chill everything- assemble everything the next morning- keep it for 2 hours in the fridge and then into the oven. Altogether maybe 24 hours - max.
So I’ve actually done this recipe before lol but I did a mix of short ribs and like a tough beef and I added mozzarella as well but lemme tell you… when you reheat it for lunch it’s going to somehow be better than the last 😭😭😭😭
There absolutely is a reason to spread this recipe out for several days. The sauce is better after a day or two on its own, and letting an assembled lasagna rest for a day before cooking it allows the flavors to come together a lot better. There's actual science involved, but I'm not a scientist so I don't know exactly what's happening. I leave that shit to Lopez-Alt and Ragusea.
It looks like the sponsor of today's video has been making their rounds on FoodTube. One could say that this side of RUclips is really becoming the "Misen place."
Counting the resting hours in the total hours of the recipe is misleading at best By this logic every traditional pizza is from 24 to 7 days pizza The correct way is only counting the labor/work hours
yep, it just feels very clickbait-y to call it 100 hours of work (specially since 4 whole days are just 96 hours lol). i’m not sure it’s even worth it in the end, the sauce alone is already supposed to take 4 hours so i don’t see the need to have it take even longer.
The wait must have *some* effect, but I can't imagine more than 24 hours is really that beneficial. I'd be tempted to make the sauce, bechamel, and pasta on the same day, let them each rest individually for a day, assemble on Day 2 and let sit overnight, then cook on day 3. It means you're really only doing 2 big things of work instead of like... a lot.
The tomato sauce actually gets tons of flavor the more it rests. Especially a complex sauce like Bolognese sauce.
@@endeav0r_49 a bolognese 'just' have to be cooked for 4 hours and you can cool it down or eat it straight away. 4 hrs and you have the perfect bolo.. dont come with BS that it has to take 4 days lmao.
@@marc23009 I'm not saying that it HAS to take days, I'm saying that a long resting time is not a bad thing and has it's utility and purpose. You don't have to, but it's not baseless bullshit
Alvin just loves to exaggerate timings for the sake of clickbait and views. You could do this lasagna on the same day and the difference would be nonexistent.
@@endeav0r_49 Sounds like a candidate for a side-by-side comparison… Is that difference really perceptible, or worth all the extra hassle?
I'm fully convinced Garfield told Alvin to do a 100 hour lasagna just for him, because this just sounds like a lasagna he'd dream about
garfieldeats
Garfield then got Simon and Theodore to make him cake and a milkshake 🤣🤣🤣
David,
Here's something more to put into perspective for you.
I'm disabled, haven't been able to stand up and cook for 11 years now due to a degenerative neurological disease that began when I was 22 (18 yrs ago).
I used to cook every day. It was my zen after a long day of stressful running from work to school to home. Cooking was the switch that allowed me to get into a calm happy state to spend nights with my partner.
Since I can't stand up to cook any more, I love watching you. You film it like it's your zen time.
I love how confident you are as you cook- you're in the zone, and I'm there with you.
It means a lot.
Thank you for putting so much effort into the cooking process, the preparation, cleaning, shopping, the editing, voiceover, but especially the filming. You capture it so seamlessly.
Thank you for choosing not to use annoying music layered over your videos, and for keeping it classy all these years.
Congratulations on 7 years!
That's a long time to do anything. As fleeting as youtubers are- years should be calculated like dog years lol.
Please don't forget what your building, and we're all rooting for you.
Thank you again for bringing some joy and comfort to my days,
God bless ✌❤
A wonderful comment
This is one of those things where I can actually see why it takes as long as it does. Lasagna and meat sauce are two things that are generally considered better when left over, all that's sitting time in the fridge really lets the flavors get to know each other, so this is just doing that before you cook it.
Leftover lasagna is honest to god my comfort food. I'm sometimes tempted to just cook lasagna and then let it leftover for the next day
I disagree. Lasagna like most foods are just better when fresh out of the oven imo
@@ArualCrisp Lasagna gets most of its flavor after a bit of a wait. It's why most Italian recipes tell you to wait
Now you need to do one of Adam Ragusea's most iconic recipes, his lasagna. Since it also takes a long time (3 days), it would be nice to see how it compares to Alvin's lasagna.
I'm super curious how it taste if you just did it all in one day.
The mornay is the only thing I think that could possibly suffer from a shorter wait
The ragu really enriches in flavor after several days of refrigeration, the difference is pretty notable.
@@thecookseye7383 I don't have the room in the fridge to test that so I'm just going to take your word for it
@@AlneCraft the acid in the tomato sauce mellows out as it helps to break down both the meat and the vegetables, infusing all those flavors in the sauce itself. Ragú is the kind of sauce that the longer it takes, the better it becomes
It would taste the same. This is really dumb.
@@LordMesa It doesn't, aromatics permeate the cooking liquid and flavors meld after prolonged refrigeration. The same goes for any kind of braise not just ragu.
Hey! Have u ever tried making some of the random recipes you find on the back of food boxes? Like a box of pasta could have a recipe for mac and cheese on the back, and I always wonder if those recipes actually taste good haha
I've tried a few, and they're generally decent. There's usually room for improvement or to make your own spin on it, but they're more reliable than random internet recipes.
So happy your back on a Friday night. Please make some Sortedfood recipes, they did a burrito battle that caused a intentional incident and I’d love your take.
THIS!!! Adore Sorted and they make some amazing recipes!
@@niamhabigail , they really do. David did some vegan recipes a while ago and I would love to see him make their KFC Zinger. I’ve made it and it’s amazing!
I can't believe that for the 100 hour lasagna he didn't make the tomato sauce from scratch
Just so people know: THERE IS SO MUCH SALT already in all the cheeses and the bottled pasta sauce. That is why it did not need any more. Cheese, premade sauces, many spice mixes and seasoning packets, etc contain added salt. And yes you can get used to any amount of salt. The more salt you eat, the more you think you need and the less salt you eat, the less you think you need. Carry on.
real cheese only with the real cheese facts only
When you think about it, lasagna is pretty much just pizza cake, comrades...thankfully you didn't post this on a Monday so Garfield could watch.
I mean, Pizza is also technically an Open face Sandwich, which makes lasagna a deconstructed sandwich cake
Time saving tip. Put all the veg for the sauce into a food processor. Hit it for like 15 seconds until everything is the size you want.
It can be a little uneven (there is an art to putting the right sized chunks in there - carrots should start smaller), but I swear I've never regretted doing it, but I have regretted not doing it.
Also, ever since I caught the blurb about David’s dad reading all his comments I always feel inclined to say hello!
I just made a lasagna last night witb some leftover short rib ragu i froze a dew months ago. It honestly makes the best lasagna, i just bulked it up with some home made tomato sauce
Adam Ragusea also has a three-day lasagna recipe, you should try that too!
I think Alvin's "ridiculous number of hours to create a standard dish" videos are so click-bait-y that I automatically pass them by. Thank you for your dedication to your vocal viewers who insisted that you MUST attempt this.
You can put the parsley in water like flowers and place in the refrigerator. It will keep fresh for quite a while that way.
5:18 Please tell me that's pepper in the butter lol
David Seymour is such a comfort RUclipsr.
I hope one day someone meets Alvin irl and tells him to write the measurements in this videos!
wow it's so nice to be early! i love when you recreate alvin's recipes lol (also love you david
I have that exact Misen Dutch oven, and I ADORE it! The grill lid is awesome!
Hi David, I love the channel! I have some unsolicited advice. You have been a student of other chefs for a long time but I think it’s time for you to be the teacher! You are great and I think you should make videos where you show us (the viewer) how to make some kickass recipes. I think that would kick you up to the next level. I say this as a fan and not to be critical.
I started the 150 hour chocolate cake today to be finished up in time for mine and my girlfriend's anniversary. I've only got one shot or else I'll have to try again next year 😂
You got this!
@@estabanpls documenting the process too, it's one big learning experience!
Happy anniversary!
Please post an update! Happy anniversary to you both & hope it goes well!
David, I absolutely love love love your videos. Been here since the first few videos and still here. Thank you for taking the time to always making such amazing content for us! Appreciate you!
David, to avoid wilted parsley, put them upright in a small jar filled with water and cover the whole thing loosely in a plastic bag. Your parsley will last a long time in the fridge this way, staying crisp for weeks even.
I'd suggest drying the pasta before puting it into the lasagna to help with the layering issue. Also I would use a grater on the veg to get rid of the texture issue. Both of these tricks come from Adam Ragusea
Alvin's 100 grilled cheese sandwich should be next!!!
What I personally do for recipes that you want the vegetables but not the bite of the veggies is if it does not call for browning them, I just toss them in a food processor rather than chop them up.
I think you could make this in less than 4 days and have the same result. Usually when I make a tomato´sauce I grate the carrot so there's no chunks, it's also faster than cutting it. Some food processers have a grate-thingy so you can just grate all your veggies in that real fast if you are making a big batch.
The ASMR at 9:28, omg. The lasagne looks amazing! Thank you for this.
Are you ever going to test one of Preppy Kitchen's recipes? He has tons of interesting recipes and I'm always surprised that you've never tested any of them even in a VS episode.
Next time you make a 100hr recipe, you should put the item in two different pans, bake one of them immediately, then bake the second pan after resting. This way we can know how good the recipe is, and what the resting does.
Based on your review, I’m going to have to try this recipe though
Burnt edges is what I call the GOOD part…The whole thing looks delicious but arduous.
Every time I see an upload from you I get that bit from Little Shop of Horrors going in my head
"Oh Feed me Seymour!"
You should open a restaurant and name it that. Sounds like a 10/10 idea to me.
I’m convinced that spreading it out this way just makes for stress free cooking :)
*Me staring at those gigantic carrots*
...I should call him.
So when my wife was schedule to be induced into labor, I put one of these bad boys together. I skipped a lot of the individual time-outs that some of these ingredients got. I did put everything together on the same day, and popped it in the fridge. The next day we headed to the hospital. Our baby was born, we spent another 2 days there, came home and that next day we had this bad boy waiting for us. I don’t know if it was because we were just eating hospital food and junk the last three days but wow… what a frickin meal this was. Amazing.
My grandmother always put short ribs in her sauce. Along with the meatballs and sausage! Sometimes she’d put chicken in it too! With the bones.
Can you make a video going over the top 5 recipes you’ve ever made on the channel so far?
Seems like the kind of recipe where if you just took that Day 1 ragu and put it on pasta with a bunch of pecorino it'd already be amazing.
Maybe you could try to make this again but instead of making one big pan, you divide it into smaller batches and try baking them at incremental bake times to see if it really makes a difference to wait as much as Alvin did or if it stops having significant difference after x amount of wait time
You should compare General Tso chicken recipes. There are quite a few out there and it would be great to know the best!
Lasagna is always better the next day, so maybe resting it in the fridge as a whole for a day achieved that flavor.
Instead of assembling it then letting it rest in the fridge, it might be better if it was cooked first then rested in the fridge, then re-heated. That's how Del Posto made their 100-layer lasagna.
you should try making tweaks on recipes to improve them one day! since we've heard you say multiple times abt how you think a dish could be better, also hope you're doing well!
The next time you make one of Alvin's recipes can you try to make the prime rib
Please do some of Adam raguseas multiple day recipes, his lasagna and pot roast.
Id like to see you try and cook one of these hundred our recipies in a day, and mark the differences
Hey I got that same flannel. It's from Express right? lol
You know it’s good when you can’t talk, let alone make appreciative noises until after the second bite.
that sauce looks amazing omg
Oh my god. Having a recipe for this makes my life SO much easier now! I've been meaning to make this since the video came out but I have been completely and utterly stumped as to how to even attempt to replicate it. Love Alvin's channel but I just wish he'd give recipes.
Cool video!! Will try this soon.. thank you again for sharing, subscribed to your channel 🙂
I want to see you do this again but I want you to make one like this and then one without the wait time. I don't think putting the sauce in the fridge for 3 days really does anything.
You're famous, David. I hope you get to collaborate with other RUclips cooks. How awesome it would be if you'd be on Guga's channel getting dry aged with Angel.
I wonder if it tastes any different from a lasagna baked in the same day. Like if you two, one in the fridge and one baked immediately if they would taste different and if so better or worse ?
i'm thinking that the bechamel will not need to be a 4 day sit, so you can save time on it, and I think you were right on the carrots were a little to large, but if I have 100 hours, it looks worth the time. Thanks for doing this. What did your family say?
If it is Alvin then I know this is gonna torture David and I am here for it
I feel like this could easily be one day. Just use an instapot to cook the ragu in an hour. Make the beschamel while the ragu cooks, and then use dried lasagna instead of making your own. Or polenta like chef john did on food wishes
I blend the veggies into my pasta sauce! It helps a lot because I can't stand the texture difference
Wait a minute how much pancetta did you use
Please do a comparison 9f Joshua weissman, alton brown, and a few other cheesecakes please!
I'd love a video teaching us that short rib recipe!!
5:18 that butter is burnt my man 😰
his bechamel is just atrocious. that part of the video is like an example on how not to make bechamel.
If anything id make the meat sauce that can be left for as along as you like stored right .but the pasta and bechamel sauce id make the same day as assemble and cook ...really .but good for him each own...could this be a recipe for catering or traving prehaps being prepared in this way...
It's funny you made my favorite dish on my birthday, weird coincidence but thanks anyway! The beef sauce seems incredible
It’s 3am and my stomach is gurgling watching this..
I think the beef short ribs vs ground beef makes this recipe.
Hey David! Greetings, excellent video, there are more videos of alvin zhou on his channel, but I would like you to try to replicate the video of 100-hour tiramisu or 72-hour wellington beef, thanks!
Oooooo i want to see you try adam reguseas lasagna recipe
Hi David. I'm never this early. Love your vids 🔥
Honestly I think you're the only one who made it I think
By the by, like most lasagnas, the full effort is usually not worth it unless you're trying to impress someone. Buuuut holy moly is that short rib sauce worth it. Just make that and throw it in with your favorite pasta and you have a bangin dinner
Truly you need no 100 hours for it- especially if you are slightly multitasking: braise the short ribs in the red sauce - also at the same time (when the short ribs are braising) make the Mornay- after the Mornay is done- make the dough. Chill everything- assemble everything the next morning- keep it for 2 hours in the fridge and then into the oven. Altogether maybe 24 hours - max.
So I’ve actually done this recipe before lol but I did a mix of short ribs and like a tough beef and I added mozzarella as well but lemme tell you… when you reheat it for lunch it’s going to somehow be better than the last 😭😭😭😭
There absolutely is a reason to spread this recipe out for several days. The sauce is better after a day or two on its own, and letting an assembled lasagna rest for a day before cooking it allows the flavors to come together a lot better. There's actual science involved, but I'm not a scientist so I don't know exactly what's happening. I leave that shit to Lopez-Alt and Ragusea.
Taking its time looks like the best life possible
Go on a trip! Take your subscribers with you. Italy! France! Where would you love to go to taste the food?????
david you should try doing biriyani!
🔥 🔥 🔥 lasagna
where is the recipe?!!?!?! you did an awesome job!!!!
You should also try Adam Ragusea lasagna
I'd love to see your family's reaction from time to time :)
It seems like this is just aging the lasagna before you cook it. Everyone knows that lasagna always tastes better the next day!
You should remake his long recipes but exclude the time it just sets and see if there is a big taste difference
I just love your videos !! You are so adorable !! 🖤🖤💋🖤🖤
Looks very good 😊
It looks like the sponsor of today's video has been making their rounds on FoodTube. One could say that this side of RUclips is really becoming the "Misen place."
Good morning!
It'd be so cool if you could make a normal/quicker counterpart as a comparison.
You don't need much salt because of the salty\MSG rich cheese
HELL YEAH
My best friend 🥰thank you for your upload 🌺🌼May god bless you 💐💐🏆🏆🏆🌼🌼
when i made this, i pureed the veggies because MAN do i hate the texture of any and every vegetable
Recepie?
Broth in a sauce for lasagna? What the actual
Nah David didnt really use New York Yankees Wine for this
8 inch slong rectangles?
Counting the resting hours in the total hours of the recipe is misleading at best
By this logic every traditional pizza is from 24 to 7 days pizza
The correct way is only counting the labor/work hours
yep, it just feels very clickbait-y to call it 100 hours of work (specially since 4 whole days are just 96 hours lol). i’m not sure it’s even worth it in the end, the sauce alone is already supposed to take 4 hours so i don’t see the need to have it take even longer.