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Thread: Lasagna help

  1. #1
    Silvar Beitel Guest

    Default Lasagna help

    Looking for suggestions for getting "magazine-picture-perfect"
    lasagna. You know, the standard photo where a perfectly rectangular
    slice is being pulled away from the dish, with perfect sides showing
    perfectly delineated layers, and fine strands of mozzarella flowing
    back to the dish.

    Whenever I make it (and it has been quite a while, so I couldn't begin
    to supply a recipe for you to critique), it seems to be sloppy and ill-
    defined by comparison. Not exactly dinner party material.

    So, advice, recipe, whatever would be appreciated. (Presentation
    secondary to good taste, of course, so don't tell me to build it out
    of painted cardboard :-) )

    --
    Silvar Beitel

  2. #2
    zxcvbob Guest

    Default Re: Lasagna help

    Silvar Beitel wrote:
    > Looking for suggestions for getting "magazine-picture-perfect"
    > lasagna. You know, the standard photo where a perfectly rectangular
    > slice is being pulled away from the dish, with perfect sides showing
    > perfectly delineated layers, and fine strands of mozzarella flowing
    > back to the dish.
    >
    > Whenever I make it (and it has been quite a while, so I couldn't begin
    > to supply a recipe for you to critique), it seems to be sloppy and ill-
    > defined by comparison. Not exactly dinner party material.
    >
    > So, advice, recipe, whatever would be appreciated. (Presentation
    > secondary to good taste, of course, so don't tell me to build it out
    > of painted cardboard :-) )
    >
    > --
    > Silvar Beitel



    Slice it cold for the photograph, the day after you make it. HTH :-)

    Bob

  3. #3
    merryb Guest

    Default Re: Lasagna help

    On Feb 2, 8:54*am, Silvar Beitel <silverbee...@net1plus.com> wrote:
    > Looking for suggestions for getting "magazine-picture-perfect"
    > lasagna. *You know, the standard photo where a perfectly rectangular
    > slice is being pulled away from the dish, with perfect sides showing
    > perfectly delineated layers, and fine strands of mozzarella flowing
    > back to the dish.
    >
    > Whenever I make it (and it has been quite a while, so I couldn't begin
    > to supply a recipe for you to critique), it seems to be sloppy and ill-
    > defined by comparison. *Not exactly dinner party material.
    >
    > So, advice, recipe, whatever would be appreciated. *(Presentation
    > secondary to good taste, of course, so don't tell me to build it out
    > of painted cardboard :-) *)
    >
    > --
    > Silvar Beitel


    Maybe letting it cool for 15 min or so before cutting would help it to
    set up a little more...

  4. #4
    sf Guest

    Default Re: Lasagna help

    On Tue, 2 Feb 2010 08:54:37 -0800 (PST), Silvar Beitel
    <[email protected]> wrote:

    >Looking for suggestions for getting "magazine-picture-perfect"
    >lasagna. You know, the standard photo where a perfectly rectangular
    >slice is being pulled away from the dish, with perfect sides showing
    >perfectly delineated layers, and fine strands of mozzarella flowing
    >back to the dish.


    If you want picture perfect, ask this in alt.binaries.food too. I
    wouldn't want so much mozzarella... but that's me. I like ricotta.
    >
    >Whenever I make it (and it has been quite a while, so I couldn't begin
    >to supply a recipe for you to critique), it seems to be sloppy and ill-
    >defined by comparison. Not exactly dinner party material.
    >
    >So, advice, recipe, whatever would be appreciated. (Presentation
    >secondary to good taste, of course, so don't tell me to build it out
    >of painted cardboard :-) )


    I've been using the no-boil lasagna sheets and they help a lot; but I
    think the only thing you can do to get what you want is to make it the
    day before. Lasagna seems to set up overnight.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  5. #5
    Ranée at Arabian Knits Guest

    Default Re: Lasagna help

    In article
    <[email protected]>,
    Silvar Beitel <[email protected]> wrote:

    > So, advice, recipe, whatever would be appreciated. (Presentation
    > secondary to good taste, of course, so don't tell me to build it out
    > of painted cardboard :-) )


    It slices better cold, so I think you're kind of stuck with messy
    slices unless you want to serve it cold or reheated.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  6. #6
    Pete C. Guest

    Default Re: Lasagna help


    sf wrote:
    >
    > On Tue, 2 Feb 2010 08:54:37 -0800 (PST), Silvar Beitel
    > <[email protected]> wrote:
    >
    > >Looking for suggestions for getting "magazine-picture-perfect"
    > >lasagna. You know, the standard photo where a perfectly rectangular
    > >slice is being pulled away from the dish, with perfect sides showing
    > >perfectly delineated layers, and fine strands of mozzarella flowing
    > >back to the dish.

    >
    > If you want picture perfect, ask this in alt.binaries.food too. I
    > wouldn't want so much mozzarella... but that's me. I like ricotta.
    > >
    > >Whenever I make it (and it has been quite a while, so I couldn't begin
    > >to supply a recipe for you to critique), it seems to be sloppy and ill-
    > >defined by comparison. Not exactly dinner party material.
    > >
    > >So, advice, recipe, whatever would be appreciated. (Presentation
    > >secondary to good taste, of course, so don't tell me to build it out
    > >of painted cardboard :-) )

    >
    > I've been using the no-boil lasagna sheets and they help a lot; but I
    > think the only thing you can do to get what you want is to make it the
    > day before. Lasagna seems to set up overnight.


    Making home made full sheet pasta helps as well. With full sheets you
    don't have gaps and overlaps, and the much softer home made pasta
    conforms to the layers better to prevent slipping and sliding. It's
    really easy to make and also requires no boiling since fresh pasta will
    readily cook in the bake and absorb moisture from the fillings next to
    it.

    Setting up overnight, definitely, but if you want to serve it today, a
    longer bake at a lower temp will help it set more.

  7. #7
    Silvar Beitel Guest

    Default Re: Lasagna help

    On Feb 2, 12:00 pm, zxcvbob <zxcv...@charter.net> wrote:
    > Silvar Beitel wrote:
    > > Looking for suggestions for getting "magazine-picture-perfect"
    > > lasagna. You know, the standard photo where a perfectly rectangular
    > > slice is being pulled away from the dish, with perfect sides showing
    > > perfectly delineated layers, and fine strands of mozzarella flowing
    > > back to the dish.

    >
    > > Whenever I make it (and it has been quite a while, so I couldn't begin
    > > to supply a recipe for you to critique), it seems to be sloppy and ill-
    > > defined by comparison. Not exactly dinner party material.

    >
    > > So, advice, recipe, whatever would be appreciated. (Presentation
    > > secondary to good taste, of course, so don't tell me to build it out
    > > of painted cardboard :-) )

    >
    > > --
    > > Silvar Beitel

    >
    > Slice it cold for the photograph, the day after you make it. HTH :-)
    >
    > Bob


    You have a future as a food photographer, Bob. Maybe not so much as a
    cook :-)

    Although ... that's not a bad idea, since lasagna is one of those
    things that seems to improve with age. Cool it overnight, slice it up
    into individual portions, low-oven reheat before serving. Yeah,
    that'd probably work.

    --
    Silvar Beitel

  8. #8
    Janet Bostwick Guest

    Default Re: Lasagna help


    "Silvar Beitel" <[email protected]> wrote in message
    news:[email protected]...
    > Looking for suggestions for getting "magazine-picture-perfect"
    > lasagna. You know, the standard photo where a perfectly rectangular
    > slice is being pulled away from the dish, with perfect sides showing
    > perfectly delineated layers, and fine strands of mozzarella flowing
    > back to the dish.
    >
    > Whenever I make it (and it has been quite a while, so I couldn't begin
    > to supply a recipe for you to critique), it seems to be sloppy and ill-
    > defined by comparison. Not exactly dinner party material.
    >
    > So, advice, recipe, whatever would be appreciated. (Presentation
    > secondary to good taste, of course, so don't tell me to build it out
    > of painted cardboard :-) )
    >
    > --
    > Silvar Beitel

    Undercook the pasta before you assemble the dish. Overlap the pasta slices.
    Don't use so much sauce. Cook the completed lasagna the proper length of
    time. Let the lasagna rest for 'at least' 10 minutes after removing from
    the oven. The last step is really important. The lasagna I made last night
    worked out perfectly. This morning I cut the remainder in two and put each
    piece in 9x5, non-stick bread loaf pans. One will be frozen for later.
    The other pan will be reheated in a slow oven this evening.
    Janet



  9. #9
    Nancy2 Guest

    Default Re: Lasagna help

    On Feb 2, 10:54*am, Silvar Beitel <silverbee...@net1plus.com> wrote:
    > Looking for suggestions for getting "magazine-picture-perfect"
    > lasagna. *You know, the standard photo where a perfectly rectangular
    > slice is being pulled away from the dish, with perfect sides showing
    > perfectly delineated layers, and fine strands of mozzarella flowing
    > back to the dish.
    >
    > Whenever I make it (and it has been quite a while, so I couldn't begin
    > to supply a recipe for you to critique), it seems to be sloppy and ill-
    > defined by comparison. *Not exactly dinner party material.
    >
    > So, advice, recipe, whatever would be appreciated. *(Presentation
    > secondary to good taste, of course, so don't tell me to build it out
    > of painted cardboard :-) *)
    >
    > --
    > Silvar Beitel


    You always have to make time to let it rest - if you cut it when it's
    just out of the oven, it will always be sloppy.

    N.

  10. #10
    Nancy2 Guest

    Default Re: Lasagna help

    On Feb 2, 11:00*am, zxcvbob <zxcv...@charter.net> wrote:
    > Silvar Beitel wrote:
    > > Looking for suggestions for getting "magazine-picture-perfect"
    > > lasagna. *You know, the standard photo where a perfectly rectangular
    > > slice is being pulled away from the dish, with perfect sides showing
    > > perfectly delineated layers, and fine strands of mozzarella flowing
    > > back to the dish.

    >
    > > Whenever I make it (and it has been quite a while, so I couldn't begin
    > > to supply a recipe for you to critique), it seems to be sloppy and ill-
    > > defined by comparison. *Not exactly dinner party material.

    >
    > > So, advice, recipe, whatever would be appreciated. *(Presentation
    > > secondary to good taste, of course, so don't tell me to build it out
    > > of painted cardboard :-) *)

    >
    > > --
    > > Silvar Beitel

    >
    > Slice it cold for the photograph, the day after you make it. *HTH :-)
    >
    > Bob- Hide quoted text -
    >
    > - Show quoted text -


    Really, I was going to suggest that - it always holds together after
    it's been chilled. ;-)

    N.

  11. #11
    Kalmia Guest

    Default Re: Lasagna help

    On Feb 2, 11:54*am, Silvar Beitel <silverbee...@net1plus.com> wrote:
    > Looking for suggestions for getting "magazine-picture-perfect"
    > lasagna. *You know, the standard photo where a perfectly rectangular
    > slice is being pulled away from the dish, with perfect sides showing
    > perfectly delineated layers, and fine strands of mozzarella flowing
    > back to the dish.
    >
    > Whenever I make it (and it has been quite a while, so I couldn't begin
    > to supply a recipe for you to critique), it seems to be sloppy and ill-
    > defined by comparison. *Not exactly dinner party material.
    >
    > So, advice, recipe, whatever would be appreciated. *(Presentation
    > secondary to good taste, of course, so don't tell me to build it out
    > of painted cardboard :-) *)
    >
    > --
    > Silvar Beitel


    Cross hatch the noodles. That is, lay one layer east to west, the
    next north to south. Let it sit about 10 minutes before attempting to
    serve. Use very sharp knife and right sized spatula to remove that
    piece.
    A decent lasagna takes 3 days. Friday night, make your sauce and
    meatballs or braciole. Saturday, build the lasagna. Let rest - then
    bake on Sunday. That's MY system, anyway.


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