transcript/eng/04/04_034_transcript.txt

1 [00:00:00,000 --> 00:00:16,360] A: 1 2 ok where ok I take mushrooms ok
2 [00:00:00,000 --> 00:00:01,260] E: 3,
3 [00:00:03,080 --> 00:00:04,720] E: 1,
4 [00:00:07,240 --> 00:00:10,680] E: perfect, let's start making the lasagna with mushrooms
5 [00:00:13,180 --> 00:00:16,260] E: so let's take the mushrooms
6 [00:00:37,160 --> 00:00:39,160] A: it's fine like this or a little more
7 [00:00:44,740 --> 00:01:07,540] A: ok ok I'll put them on the plate ok ok with that pan this one here ok
8 [00:00:50,080 --> 00:00:53,480] E: you can leave them on the sink for now too
9 [00:00:55,220 --> 00:00:59,880] E: so let's continue we have to fry the garlic
10 [00:01:03,820 --> 00:01:06,059] E: we use this pan
11 [00:01:12,959 --> 00:01:14,879] A: and how much is the stove?
12 [00:01:28,839 --> 00:01:30,500] E: add a drizzle of oil
13 [00:01:40,199 --> 00:01:48,199] E: OK, in the meantime let's take the garlic and slice it
14 [00:01:54,139 --> 00:01:56,660] E: if you want there's a cutting board if that makes it easier for you
15 [00:01:56,959 --> 00:02:06,360] A: no okay it doesn't change me oh god maybe to cut it off yes
16 [00:02:10,759 --> 00:02:30,199] A: a second one I have to slice it into small pieces ok
17 [00:03:01,300 --> 00:03:13,100] A: ok that's fine or better, ok I'll see if the oil is hot
18 [00:03:03,320 --> 00:03:09,940] E: yes yes it's fine, no no it's fine
19 [00:03:11,720 --> 00:03:19,880] E: yes I think it's already warm, see yes I think so a little more how do you think?
20 [00:03:14,419 --> 00:03:22,559] A: oh god maybe yes ok it's still not really hot
21 [00:03:24,520 --> 00:03:27,320] E: then let's wait
22 [00:03:28,220 --> 00:03:31,139] A: maybe we're there now because it's starting to fray
23 [00:03:29,860 --> 00:03:31,960] E: yes exactly
24 [00:03:37,660 --> 00:03:48,960] A: ok how to dilute I use this one ok
25 [00:03:42,000 --> 00:03:44,619] E: the wooden spoon yes
26 [00:03:58,500 --> 00:04:02,539] E: so in the meantime we can cut back a bit
27 [00:04:02,639 --> 00:04:04,619] E: of parsley which we will need later
28 [00:04:14,000 --> 00:04:15,880] A: Is this ok in terms of quantity?
29 [00:04:14,779 --> 00:04:18,720] E: yes, yes, that's fine, then off you go
30 [00:04:45,880 --> 00:05:03,019] A: that's fine I'll already put it in the oil together with the garlic ok yes
31 [00:04:54,980 --> 00:05:06,019] E: we add it at the end after adding the mushrooms, see if the garlic is browning a little and add the mushrooms
32 [00:05:31,519 --> 00:05:40,820] A: ok I'll leave them like this yes ok
33 [00:05:33,700 --> 00:05:44,220] E: we put on such a perfect lid we can proceed with the béchamel sauce
34 [00:05:45,019 --> 00:05:52,339] A: ok in the meantime I'll remove this where is the rubbish?
35 [00:05:52,260 --> 00:05:54,260] E: near the sink yes
36 [00:05:55,799 --> 00:06:16,519] A: ok ok I use these here for the béchamel sauce ok the pot this one here ok what do I take
37 [00:06:01,820 --> 00:06:06,019] E: no let's take the pot directly
38 [00:06:09,260 --> 00:06:09,959] E: Yes
39 [00:06:14,420 --> 00:06:19,820] E: then we take the milk and we have to measure 200
40 [00:06:20,920 --> 00:06:53,739] A: ok to measure it I use this ok 200 wait a minute I can't see it 200 would be 20
41 [00:06:21,500 --> 00:06:26,459] E: there is the exact measuring cup yes
42 [00:06:39,959 --> 00:06:41,359] E: Yes
43 [00:06:54,540 --> 00:06:59,019] E: yes put it like this then I'll adjust it as soon as I go
44 [00:07:07,799 --> 00:07:10,359] E: if you frame it like this I'll go
45 [00:07:12,859 --> 00:07:15,600] E: yes it's fine it's fine
46 [00:07:17,480 --> 00:07:21,160] E: in case we can always add it, it's not a problem
47 [00:07:21,380 --> 00:07:31,320] E: then we put the milk into the pan and add two level spoons of flour
48 [00:07:29,500 --> 00:07:47,820] A: ok ok the flour this one ok two like this or more slowly
49 [00:07:34,540 --> 00:07:45,579] E: yes yes yes
50 [00:07:47,739 --> 00:07:50,100] E: no no, that's fine
51 [00:07:58,500 --> 00:08:01,700] E: we use the whisk to remove the lumps
52 [00:08:01,739 --> 00:08:05,239] A: ok wait what?
53 [00:08:06,119 --> 00:08:12,739] E: the whip this the whip yes yes yes yes
54 [00:08:50,500 --> 00:09:00,400] A: is it okay like this or still? ok butter in the fridge
55 [00:08:51,460 --> 00:08:57,039] E: yes but no no now let's add the butter
56 [00:09:00,340 --> 00:09:03,140] E: yes in the fridge
57 [00:09:05,979 --> 00:09:11,719] E: sideways above here yes yes yes
58 [00:09:06,099 --> 00:09:17,159] A: I don't see this ok in the meantime I'll turn the mushrooms around a bit
59 [00:09:16,799 --> 00:09:19,679] E: yes yes turn them yes yes turn them
60 [00:09:34,340 --> 00:09:36,679] E: and let's take a finger around
61 [00:09:37,679 --> 00:09:39,179] E: half of this
62 [00:09:53,619 --> 00:09:57,679] E: sure sure you can rinse you can use paper towels
63 [00:10:05,900 --> 00:10:08,780] E: no no no it's okay
64 [00:10:15,479 --> 00:10:18,640] E: a little by hand
65 [00:10:16,840 --> 00:10:35,400] A: I can rinse the knife like this ok and I put it like this whole ok ok
66 [00:10:20,919 --> 00:10:27,320] E: yes yes yes we put it whole and bring it to the induction plane
67 [00:10:30,099 --> 00:10:32,859] E: always take the whip
68 [00:10:36,679 --> 00:10:43,059] E: so before starting we need to add the salt to the mushrooms and the parsley
69 [00:10:46,080 --> 00:11:02,219] A: wait, let's do this salt here? ok can I take it with my hands? ok is this good?
70 [00:10:49,200 --> 00:10:51,020] E: yes this is it
71 [00:10:54,000 --> 00:10:56,559] E: yes certainly a pinch
72 [00:11:02,119 --> 00:11:03,739] E: yes yes it's fine
73 [00:11:30,419 --> 00:11:33,679] E: let's mix we can turn it off
74 [00:11:32,440 --> 00:11:49,400] A: I put this in the sink and close it again with the lid ok
75 [00:11:34,919 --> 00:11:39,580] E: yes yes you can put it in the sink
76 [00:11:43,260 --> 00:11:45,440] E: close with the lid and turn off
77 [00:12:00,659 --> 00:12:03,200] A: ok at zero it means it's off right?
78 [00:12:02,460 --> 00:12:08,059] E: yes yes it's off now let's turn on the other one
79 [00:12:04,539 --> 00:12:11,539] A: ok ok how much?
80 [00:12:10,099 --> 00:12:12,909] E: always at 5 to 5 5
81 [00:12:13,539 --> 00:12:19,239] A: ok ok ok and I start spinning
82 [00:12:14,539 --> 00:12:16,190] E: we use the whisk
83 [00:12:18,840 --> 00:12:20,969] E: and we have to turn yes
84 [00:12:57,929 --> 00:12:59,330] E: Yes
85 [00:13:02,650 --> 00:13:04,070] E: yes yes
86 [00:13:04,469 --> 00:13:07,830] E: yes yes yes
87 [00:13:32,099 --> 00:13:34,359] A: I have to stir until it thickens
88 [00:13:33,929 --> 00:13:36,950] E: yes it needs to thicken a bit
89 [00:13:38,539 --> 00:13:45,179] A: ok ok
90 [00:13:41,849 --> 00:13:44,250] E: you can also add a pinch of salt
91 [00:13:49,179 --> 00:13:49,760] A: is that okay?
92 [00:13:50,169 --> 00:13:51,330] E: yes yes that's fine
93 [00:14:00,989 --> 00:14:02,390] E: Yes
94 [00:14:06,150 --> 00:14:07,549] E: Yes
95 [00:14:08,270 --> 00:14:09,669] E: Yes
96 [00:14:15,330 --> 00:14:16,729] E: Yes
97 [00:14:20,609 --> 00:14:24,409] E: yes yes yes
98 [00:14:50,640 --> 00:15:06,080] A: ok it's starting to thicken so is it okay? ok I'll turn off the heat
99 [00:14:53,409 --> 00:14:57,270] E: yes ok we don't have to make it very thick
100 [00:14:59,710 --> 00:15:03,070] E: in my opinion yes
101 [00:15:03,989 --> 00:15:09,369] E: yes yes turn it off and grate the parmesan
102 [00:15:10,020 --> 00:15:22,820] A: inside the béchamel sauce ok and I'll put this in the fridge
103 [00:15:13,049 --> 00:15:15,530] E: no no no out
104 [00:15:27,190 --> 00:15:29,469] E: maybe the parmesan is in the fridge
105 [00:15:29,679 --> 00:15:58,140] A: ah ok this one this one no this looks like ricotta to me I don't know this one ok I can clean the surface for a moment
106 [00:15:31,510 --> 00:15:32,909] E: Yes
107 [00:15:35,489 --> 00:15:38,030] E: always sideways
108 [00:15:38,729 --> 00:15:44,929] E: no where there is butter I think
109 [00:15:45,349 --> 00:15:46,750] E: next to
110 [00:15:48,429 --> 00:15:50,530] E: this almost
111 [00:15:56,729 --> 00:15:59,270] E: yes yes of course
112 [00:16:22,849 --> 00:16:23,549] E: Yes
113 [00:16:33,119 --> 00:16:38,280] A: ok so where do I grate it?
114 [00:16:36,150 --> 00:16:53,909] E: then there is an exact dish, let's place the grater on top to make the task easier and grate the cheese
115 [00:16:40,760 --> 00:16:41,179] A: This?
116 [00:16:51,659 --> 00:16:55,840] A: ok is there a specific side I need to use or is it different
117 [00:16:55,390 --> 00:16:58,530] E: I recommend the bigger one like this
118 [00:16:58,260 --> 00:17:01,520] A: that one over there like that?
119 [00:17:01,530 --> 00:17:06,670] E: yes on the other side look there is the other one exactly this yes
120 [00:17:06,119 --> 00:17:06,819] A: ok
121 [00:17:16,369 --> 00:17:17,770] E: Yes
122 [00:17:37,400 --> 00:17:39,079] A: is it okay like this or still?
123 [00:17:38,989 --> 00:17:40,150] E: yes a little more
124 [00:17:43,890 --> 00:17:45,290] E: Yes
125 [00:17:58,170 --> 00:18:01,010] E: I think that's enough
126 [00:18:05,609 --> 00:18:07,170] E: yes yes
127 [00:18:15,810 --> 00:18:21,250] E: we can assemble the lasagna so we take the size and butter it
128 [00:18:25,790 --> 00:18:26,910] E: Yes
129 [00:18:33,689 --> 00:18:34,250] E: Yes
130 [00:18:42,959 --> 00:18:45,280] A: this is to cover it
131 [00:18:43,770 --> 00:18:48,250] E: for later yes yes we don't need this
132 [00:18:45,579 --> 00:19:06,660] A: ok I have to. spread butter and pass it around all the edges
133 [00:18:51,290 --> 00:18:55,449] E: yes we have to take the butter that is placed in the fridge
134 [00:19:06,469 --> 00:19:08,390] E: yes we pass it on all the edges
135 [00:19:34,689 --> 00:19:36,310] E: yes yes yes it's fine
136 [00:19:37,989 --> 00:19:45,310] E: so let's bring together all the ingredients we have that we need so yes yes
137 [00:19:40,640 --> 00:19:45,199] A: ok yes just a moment while I wash my hands
138 [00:19:49,800 --> 00:19:52,420] A: can I use detergent?
139 [00:19:51,810 --> 00:19:52,869] E: right
140 [00:19:54,380 --> 00:19:56,920] A: ok nothing I did any damage
141 [00:20:14,719 --> 00:20:20,739] A: ok ok and what should I do then
142 [00:20:20,390 --> 00:20:26,750] E: then we bring the lasagne together, put the béchamel sauce on the table and the mushrooms
143 [00:20:27,060 --> 00:20:28,459] A: ok
144 [00:20:34,119 --> 00:20:41,780] A: and I put a layer of béchamel sauce ok
145 [00:20:36,790 --> 00:20:41,310] E: yes we have to put the béchamel sauce, you should also bring the mushrooms to the table
146 [00:20:42,989 --> 00:20:49,790] E: see if the pan is cold, otherwise put a pot holder underneath
147 [00:20:49,920 --> 00:20:52,579] A: maybe a pot holder is better because I can still feel it a little
148 [00:20:52,569 --> 00:20:56,589] E: then put it on the wooden pot stand
149 [00:20:52,760 --> 00:20:52,900] A: hot
150 [00:20:55,939 --> 00:20:57,459] A: this one here?
151 [00:20:59,010 --> 00:20:59,729] E: Yes
152 [00:21:01,619 --> 00:21:02,660] A: ok I can use butter
153 [00:21:02,250 --> 00:21:07,729] E: yes you can put it down even the parmesan you can put it down so you can make room
154 [00:21:33,290 --> 00:21:36,089] E: There is lasagna on the table
155 [00:21:49,819 --> 00:21:53,719] A: Where. I will put the first layer of bechamel
156 [00:21:51,969 --> 00:22:00,310] E: yes let's add the béchamel if it seems too hard let's add some fridge
157 [00:22:00,859 --> 00:22:02,439] A: then too dense, right?
158 [00:22:02,719 --> 00:22:10,239] A: is it that it needs to be mixed because there was a bit of milk left at the edges so is it ok?
159 [00:22:04,709 --> 00:22:06,229] E: yes yes
160 [00:22:08,030 --> 00:22:12,290] E: yes yes it's fine
161 [00:22:16,819 --> 00:22:20,939] A: ok and I'll spread it
162 [00:22:20,709 --> 00:22:22,430] E: yes yes let's spread it
163 [00:22:26,619 --> 00:22:28,020] A: ok
164 [00:22:38,199 --> 00:22:43,400] A: Maybe I'll put this one in suddenly
165 [00:22:41,390 --> 00:22:44,410] E: yes yes we can use them if you want
166 [00:22:54,459 --> 00:22:55,380] A: ok
167 [00:23:08,699 --> 00:23:11,680] A: I put them on top maybe double layer
168 [00:23:11,770 --> 00:23:19,930] E: yes you can put it don't worry maybe on the contrary yes yes this way we do the most
169 [00:23:16,540 --> 00:23:18,219] A: so it is
170 [00:23:21,310 --> 00:23:24,089] E: that's right, let's add the béchamel
171 [00:23:22,420 --> 00:23:23,780] A: ok
172 [00:23:32,229 --> 00:23:34,489] E: you can add a little more if you want
173 [00:23:36,739 --> 00:23:39,859] A: ok that's fine
174 [00:23:40,030 --> 00:23:43,630] E: yes yes that's fine yes
175 [00:23:48,339 --> 00:23:49,300] A: ok
176 [00:23:52,089 --> 00:24:02,790] E: let's put half of the mushrooms or the wooden spoon that I used just now on the hob
177 [00:23:55,459 --> 00:23:58,500] A: ok I always use the same spoon
178 [00:24:01,520 --> 00:24:02,579] A: ok yes better
179 [00:24:12,400 --> 00:24:13,819] A: is that okay?
180 [00:24:14,359 --> 00:24:19,699] A: I still put it that way
181 [00:24:15,209 --> 00:24:16,729] E: put them on a little longer
182 [00:24:20,369 --> 00:24:23,589] E: OK, let's spread them and add the parmesan
183 [00:24:29,089 --> 00:24:36,650] E: We need the parmesan for three layers so exactly, you can adjust it
184 [00:24:32,160 --> 00:24:36,199] A: ok I'll adjust based on this
185 [00:24:46,239 --> 00:24:49,199] A: ok I think it's fine like this or still
186 [00:24:47,770 --> 00:24:54,630] E: yes you can put a little more, a pinch on the side is fine
187 [00:24:56,810 --> 00:24:57,630] E: let's continue
188 [00:24:57,280 --> 00:25:01,119] A: I always place the layer on this side
189 [00:24:59,469 --> 00:25:04,469] E: yes yes you can put it we add another piece
190 [00:25:20,709 --> 00:25:26,550] E: okay we can okay we can always put the mushroom bechamel
191 [00:25:20,819 --> 00:25:22,520] A: that's fine
192 [00:25:54,390 --> 00:25:56,250] E: yes yes okay let's add the mushrooms
193 [00:26:07,900 --> 00:26:10,219] A: How many more layers do we have to do?
194 [00:26:09,489 --> 00:26:15,469] E: no this is the last one so we can put it yes yes put them all
195 [00:26:12,839 --> 00:26:14,459] A: I'll put them all in then
196 [00:26:19,780 --> 00:26:19,920] A: ok
197 [00:26:34,920 --> 00:26:38,359] A: ok I'll add the parmesan
198 [00:26:38,089 --> 00:26:44,729] E: yes we put half of it because then we cover the last layer with bechamel and parmesan
199 [00:26:50,400 --> 00:26:52,280] A: that's fine
200 [00:26:52,430 --> 00:26:53,630] E: yes yes it's fine
201 [00:26:56,180 --> 00:26:57,579] A: ok
202 [00:27:07,229 --> 00:27:09,550] E: OK, let's add the béchamel sauce
203 [00:27:50,880 --> 00:27:53,739] A: can I take what's left with the wooden spoon?
204 [00:27:52,869 --> 00:27:54,270] E: Yes
205 [00:28:12,239 --> 00:28:12,959] A: ok
206 [00:28:16,140 --> 00:28:18,199] A: and I add the remaining parmesan
207 [00:28:17,890 --> 00:28:20,030] E: add parmesan of course
208 [00:28:40,089 --> 00:28:48,770] E: yes can we bake it? yes we put it in the oven, we turn on the oven and we put it at 180
209 [00:28:51,199 --> 00:28:53,079] A: How should I put the oven?
210 [00:28:53,640 --> 00:28:53,680] A: ventilated?
211 [00:28:54,099 --> 00:28:54,500] A: static?
212 [00:28:54,410 --> 00:28:58,709] E: ventilated, in third position clockwise
213 [00:29:00,380 --> 00:29:02,719] A: no wait ok
214 [00:29:03,989 --> 00:29:18,550] E: perfect, yes temperature 180 is fine, let's insert the pan
215 [00:29:04,260 --> 00:29:05,099] A: Like this?
216 [00:29:08,140 --> 00:29:08,400] A: ok
217 [00:29:13,079 --> 00:29:14,500] A: Like this? All right?
218 [00:29:16,500 --> 00:29:17,339] A: ok
219 [00:29:27,760 --> 00:29:32,439] A: and I think I'm dropping my phone
220 [00:29:31,709 --> 00:29:38,189] E: yeah we're done anyway, head over to the quad, and let's count down
222 [00:29:40,209 --> 00:30:04,329] E: put further forward, wait put further forward, even more even more ok, no wait put further forward, ok, 4, no no you start, 3, 1
223 [00:29:44,959 --> 00:29:45,300] A: or so
224 [00:29:50,680 --> 00:29:51,380] A: quattro
225 [00:29:56,339 --> 00:29:57,780] A: ok three