Lasagna aftermath
Mar. 21st, 2010 10:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
khiemtranOkay, so it wasn't a complete disaster. And despite appearances, it was mostly edible. I think I'm going to need to plan things a bit different next time though...
Here we can see the meat sauce and Bechamel, just prior to assembly. As you can see, there is rather a lot of meat sauce and only a small volume of Bechamel. This would prove significant later.
None of the recipes indicated how liquid the sauces should be. I was concerned the pasta sheets would just sink in this sauce, but it worked out okay in the end. The Bechamel, on the other hand, had gotten too thick and then wouldn't spread. In the end it just mixed in with meat sauce instead of forming a layer on top. For the uppermost layer, I ran out of Bechamel altogether, not to mention space in the baking dish. I came close to catastrophe as the whole mass starting rising as as pasta sheets came to life in the oven.
The finished product. There was meant to be a layer of Bechamel and cheese on top, but the Bechamel was too thin once it was spread around and I decided to skip the cheese to save height.
The top pasta sheets were a bit tough, but still edible. They buckled quite a bit though. I think they would have benefited from a thicker layer above them.
Liem, of course, after following the entire process and having it carefully explained that all the ingredients were things that he liked, refused to try any.
Here we can see the meat sauce and Bechamel, just prior to assembly. As you can see, there is rather a lot of meat sauce and only a small volume of Bechamel. This would prove significant later.
None of the recipes indicated how liquid the sauces should be. I was concerned the pasta sheets would just sink in this sauce, but it worked out okay in the end. The Bechamel, on the other hand, had gotten too thick and then wouldn't spread. In the end it just mixed in with meat sauce instead of forming a layer on top. For the uppermost layer, I ran out of Bechamel altogether, not to mention space in the baking dish. I came close to catastrophe as the whole mass starting rising as as pasta sheets came to life in the oven.
The finished product. There was meant to be a layer of Bechamel and cheese on top, but the Bechamel was too thin once it was spread around and I decided to skip the cheese to save height.
The top pasta sheets were a bit tough, but still edible. They buckled quite a bit though. I think they would have benefited from a thicker layer above them.
Liem, of course, after following the entire process and having it carefully explained that all the ingredients were things that he liked, refused to try any.
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Date: 2010-03-21 02:23 pm (UTC)I have to say it looks totally edible (for the student varieties of edible which I retain) and the sauces beforehand look yummy enough for me to venture beneath the crust. I do rather like some chewiness when there's cheese involved. IT is, of course, a learning experience. I hope you made lots of yummy noises while eating to prove to master Liem just what he was missing ... ;)