The 100 Layer Lasagna

Does bigger always mean better?

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[lebwoi]

love how he still goes step by step like someone is going to make the 100 layer lasagna

[capt_lone_startx]

I made the pave last night/this morning.

Overall it was a fun project. I had chicken fat and tallow, so that’s what I used. If you have that laying around, it’s a really cheap recipe. A few tips:

I found that at 300 degrees, it took 3 hours to become tender. After one hour the internal temp was 90. After 2 it was about 145 and after 3 it was ~185.

I lightly salted each layer, but found that I needed to add a lot of salt during and after cooking. Smart to go light though as it would suck to have a 8 lb brick of overly salty potatoes!

Lining the pan was a bit of a PIA for me. I’m guessing there’s some trick to it. I’d recommend you do thins before you start cooking. I had to pause after slicing the potatoes and because it took me a minute, the potatoes started to take on color.

I might also consider adding some flavor between the layers. Maybe some thyme? Or maybe brush in fat from rendered breakfast sausage? You could coordinate that with however you’re planning to use it.

Lastly, it makes a lot. I might try to freeze it, but I’m pretty sure that won’t work.

I’d do it again, the texture contrast is pretty awesome and you can go any direction on flavor.

[digstrememcdingus]

I bet you Garfield would have that Lasagna gobbled up in 4 panels tops

[teeup]

There are a million chefs on YouTube, but few really stand out like you. Entertaining, informative and usually pretty funny.

[maxjmoss]

Would be really interesting to see a video where you made two identical dishes, one using fresh ingredients and one only using processed/canned ingredients. I’d be curious to see how different the dishes taste based on freshness/quality of the ingredients

[epictheivstreamclipsarchiv]

new energy is fire love this vid josh!

[smedard]

If you want really airy and light crepes, try putting soda in the mixture. (that’s how we do it in Eastern Europe), it gives it a really nice texture and lightness!

[offthewalla]

You have brightened this old lady's day with your humor and personality. Thank you!

[duncannot]

I know he meant 3.8, but 38 kg of potatoes sounds like the right amount

[paffel]

In terms of layers - there is polish cake called Marcinek originally with 15 individually baked layers, but it can be pushed to the limit with more :D

[Shido-kun.]

I'm surprised by how he loves his own food, I swear my mom makes an amazing dish we're all like oh my god this is so amazing! but she's always like, meh, this is fine

[alexhanson]

As someone who LIVES by your cooking, I must RESPECTFULLY say, “DONT BE EPIC MEAL TIME!”

Now that I got that out of the way…. You freaking KILLED it yet Awesome job!!!! Technique is on point!

[nullotte]

thats not a lasagna joshua, thats a pasta cake

[ypkpmjq]

3:01 that angle looks nostalgic, like your older videos. it was nice.

[cecilharris]

The adlibs are hysterical, great and informative. He reminds me of this cook I used to work with 🤣👍🏾

[KaiserAfini]

Major thumbs up for including the temperatures in Celsius as well, its a huge help for those outside the US.

[Yukkikage]

Been waiting for your version for some time. Ever since I saw Alvin Zhou and Sorted food versions, I've been secretly wishing to see how you make it. 😋🤩🤩😘🤤🤤🤤🤤🤤🤤🤤🤤

[lifesQnA]

your crepe cake reminded me of flia, honestly you should try to make flia

[whiteink]

4:26 "peel 8 pounds or 38 kilograms of potatos"
Something's not adding up here😅

[ZenkruGaming]

Josh, every time I watch your videos, I think to myself... "Wow, there's no way he could top the last few videos" But, then you do exactly that... Truly, a master at work. n