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Timmah!

13 layer lasagna

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It was good; gonna have to freeze 1/2 of it.  Sauce, noodles, ricotta, mozzarella, sauce, noodles, ricotta, mozzarella, sauce, noodles, mozzarella, sauce, mozzarella, parmesan.    Recipe: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/  Added some bacon drippings & a few other modicfications. 

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Man...It was/is good; even better after sitting in the fridge overnight...after preparing it, I went over several of the comments on the allrecipes website & the comment, which makes sense- in this case & in others (from experience)- is that letting it sit in the fridge for a couple days dramatically enhances the flavor.  Definitely holds true more so for the lasagna.  The bacon drippings add a nice flavor that one would be challenged to identify.  Also added some nutmeg, parmesan & garlic powder to the ricotta mixture, along with an egg.  I also like to sear any meats I'm cooking to get that nice Maillard spectrum that can make a huge difference in any meat-containing dish.  https://en.wikipedia.org/wiki/Maillard_reaction  You would also do well to look into Umami pairings for enhanced flavors; people have been doing it across all cultures for thousands of years without knowing exactly why; it will greatly increase the quality of any relevant dish, and is not at all as challenging as it may sound.  https://en.wikipedia.org/wiki/Umami     Here's a starter for some nice Umami pairings:  http://blog.foodpairing.com/2016/06/umami-the-fifth-taste/

Edited by Timmah!
contrast

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2 hours ago, Timmah! said:

Not complaining; just saying, it will get more notice if it has it's own thread & title... put it wherever you like.  ?

Timmah if you want to post your recipes without the conversation and comments taking a fast left hand turn then send me a pm or grab me in TS and i will lock the post for you . 

i fancied lasagna last week and i have not made it in a while . my daughter invited us round for dinner on Friday night and she made lasagna and then you go and post your one and i want it again .. 

Edited by EDD THE DUCK

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2 hours ago, GHO5T said:

If you set your oven to broil and leave in for five minutes more it will have a crust on top and act  the a skin [ might be helpful ]

That's the Maillard Reaction, to which I referred earlier in the post; I use it in cooking & also when configuring the ramping profile of green coffees I'm roasting.  It is NOT caramelization.  https://en.wikipedia.org/wiki/Maillard_reaction

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On 2/2/2019 at 9:46 PM, Timmah! said:

Man...It was/is good; even better after sitting in the fridge overnight...after preparing it, I went over several of the comments on the allrecipes website & the comment, which makes sense- in this case & in others (from experience)- is that letting it sit in the fridge for a couple days dramatically enhances the flavor.  Definitely holds true more so for the lasagna.  The bacon drippings add a nice flavor that one would be challenged to identify.  Also added some nutmeg, parmesan & garlic powder to the ricotta mixture, along with an egg.  I also like to sear any meats I'm cooking to get that nice Maillard spectrum that can make a huge difference in any meat-containing dish.  https://en.wikipedia.org/wiki/Maillard_reaction  You would also do well to look into Umami pairings for enhanced flavors; people have been doing it across all cultures for thousands of years without knowing exactly why; it will greatly increase the quality of any relevant dish, and is not at all as challenging as it may sound.  https://en.wikipedia.org/wiki/Umami     Here's a starter for some nice Umami pairings:  http://blog.foodpairing.com/2016/06/umami-the-fifth-taste/

Seems very good @Timmah!! Only one advice though.
Go to the store, your cupboards and fridge are empty (but the lasagna plate) :lol:

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