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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Korean spiced chicken lettuce wraps w/ Ssäm sauce
That cheesburger looks good!
A salmon tbc.
The knife is a 40 year old Sabatier.
Red curry, with chicken and greens.
A Farroto! like Risotto but using whole farro grains instead. BOOM! This was today’s lunch. A mushroom Farroto.
Done this with barley a few times. Always turns out well.
I will be making this tonight. Might post pictures later if I remember.
Not posting pictures should result in a ban imo.
Well, ok, I don't want to be banned. Here it is going in.
And here it is after coming out.
Man, yummy! Could you please take out a huge piece and DHL it to Sweden asap?
Looks mega tasty. How was it?
I've let it cool to room temp and then I've put it in the fridge to mature. Won't eat it until tomorrow.
I think it would be better for both of us if you gave the recipe a go for yourself. It's pretty simple, yet very delicious. I don't like lasagna with too much tomato for the same reason as Matty states. Too soupy.
Ok! I just might.
You can skip the egg yolks though. I don't know why he puts those in there. I've done it with and without and I couldn't tell a difference.
Maybe to thicken the sauce like u do with a veloute ?
Yeah that's what I thought the first time I made it but the sauce is thickened by the pasta sheets and by the reduction in the oven anyway, so they just seemed redundant. Put them in if you want but I don't see the point in using up egg yolks for it.
Try giada's recipe. tomato sauce gets mixed with bechemel. You can then make as thick as you wish. I've been told this is classic Italian, but i am in the US. Maybe one of our European members can comment
I never put bechamel in lasagna. I've always found it strange.
I was reluctant at first but it has been well received. I vacuum pack for my sons (harsh critics) and for those in need (house bound etc. )
Tomato sauce and bechamel have different ''readiness'' point (found it by experimenting ) so it strikes me weird that there is a recipe mixing these 2.
In different layers, yes I can understand (always bechamel being the top cover .If bechamel is done when not on top layer, all other ingredients will be past edible point) since it acts as an ''insulator'' and keeps moisture trapped for whatever ingredients are under it.
I can't recall any Italian recipe that has lasagna with bechamel. I think it may be a french style alternative.
Thanks for your insights. Seems recipe is just another American take on Italian food.
@lowercasebill do you have a link to the recipe? I would like to see it.
Oh, measuring in cups and tablespoons.. the holy duo that is guaranteed to give inconsistent results..
I really cannot fathom how these will give a correct bechamel. I follow 1/1/5 butter/flour/Milk and is always spot-on (might differentiate milk by +.- 10% to adjust thickness depending on what I make).
My tip to get a more robust flavor is to ''brown'' the flour in low heat (I use a non stick pan) prior to mixing with butter.
Thanks. Time for me to get out ruhlmans ratio. Will wait for some cooler weather and try to make this propper
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