Lasagna = Ragu Sauce + Bechamel Sauce + Parmesan Cheese + No Boiled Noodle
Ragu sauce needs to be meaty and cooled from hot to touch of warmth.
Bechamel sauce needs 4, 5 milk, with butter, flour optional; also cooled to the touch of warmth before making lasagna.
No boiled Noodle needs to be submerged in hot water for 5 minutes, not cooked.
An note from making lasagna by Cook's Illustrated yesterday.
No comments:
Post a Comment