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 :-)