Hi, you’re not wrong! My fiance was going in for an overnight so we usually cook larger portions for an early dinner. That, and the barley ended up becoming a bit more sizable unintentionally with a full portion of mushrooms in it 😬
As for your comment, am American, am not fat 🤷🏻♂️
Hmm, looking at the recipe for ganache it’s basically the same, but for this one you just pour it into a pan, chill it, cut it to size, and dust/coat it with cocoa powder, while ganache is meant for filling or topping. They served differently.
I added the recipe link and notes to the post as an edit.
If anything, it’s consistency was a little thicker than many chowders. Between the roux, the cheese, and the many small bits in the soup, it is very thick. I liked it this way, but I could see using more broth to thin it out a bit.
The soup is heavy. I am a big guy who can easily put back a few bowls of soup at dinner. I could barely finish two half-full bowls.
I added the recipe to the post. We did have hard rolls with it, but I further hardened them out a little too much as I neglected them in the oven. My youngest still enjoyed hollowing out his roll and using it as a hand-held bread bowl.
That is exactly where I was with it. It wound up being delicious, but I was unsure at every step along the way. It was a gamble, but both of my boys loved it as a fun spin on a food they enjoy.
Tempted to comment critically on the build but I’m gonna be kind and just say it looks delicious. And suggest a pinch of nutmeg and cayenne pepper in the cheese sauce.
Looks good, but your layering and sauce could use some work. Not trying to be critical, I just know that I personally like knowing how I can improve upon things for next time. I’ve made this all the time for family events, and have made the same mistakes.
The sauce needs to be cooked down so it’s thick and rich. You don’t want a watery sauce, because you wind up with soupy lasagna that just falls apart when cut (which is what you see in the first picture). You’ll find that your lasagna hold a great shape when you do this.
As for the layering, if you have a thicker sauce use a thicker noodle, otherwise you can keep them pretty thin (0.8-1.0mm). Parboil after making the noodles so that way you don’t have to worry about water content in sauce. Lastly, don’t leave pasta exposed to oven, you’ll end up with gross crunchy, sometimes inedible noodles. I’ll typically add a thin top layer of sauce and coat it with thinly shredded cheese.
Other than that, it looks really good. The bechamel is a great addition to it. If you really want to take it to the next level, try braised short rib for your next lasagna, I typically cook it the night before in whatever sauce I intend to use for the lasagna, and then leave it in fridge for 24 hours to let the flavor develop more. Makes for an extremely rich, thick tomato sauce and the beef shreds up nicely for a good thin layer. Alvin Zhou does a recipe very similar: m.youtube.com/watch?v=-aCJtxibSpA
I actually like having some crispy bits on the edges . I did find it was even better the next day though so next time I might cook it the day before I plan on eating it . Thanks for the tips, I’ve only made lasagna a couple times and I find each time it gets a little better .
One of my favorite meals/snacks: sourdough baguette cut into small rounds with a sauce (mayonnaise, lemon juice, salt, a lot of basil, garlic, red pepper flakes, onion powder, and some oregano), tomato, zucchini, mozzarella cheese baked until cheese is browned. So delicious, especially if you use fresh basil and garlic and let the sauce sit in the fridge for a few hours beforehand
Yep I put it on before baking! You don’t have to refrigerate before baking, it just helps the flavors come together in the sauce more if you give it an hour or two and you don’t want to leave mayonnaise at room temp for that long. It’s perfectly okay to mix the sauce then immediately bake them. They form little open faced sandwiches that go bread > sauce > tomato > zucchini> mozzarella so the sauce doesn’t have much exposure to the air anyway and has the tomato juices to help keep it from drying out
It is 100% medium rare by texture, color, and temperature. My wife prefers medium-rare bordering on medium, and this roast was acceptable to her. She strongly dislikes rare beef.
I chose between a couple easy color correction filters on my phone, and this gave the best overall representation of the meal. It made the color a little too red, but my other choice made it a little too brown/beige and sucked the color out of the scene.
This is a solid medium rare, but it looks a more red from the color correction I used. If you dislike medium rare, then it was not cooked enough for you.
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