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Top tip. Thanks.
Try chucking in a star anise next time when simmering.
It adds to the flavour - Not overltly aniseed - just acts as a flavour enhancer for meats.
z
I've always just browned mince for a lasagne before adding the tomato based sauce, but had a genius (or probably totally well known, I'm not a reader of cookery books or a watcher of daytime television, I'm a self taught experimenter) idea and cooked the mince like a giant hamburger until steak burnt on one side. Broke it up with a spatula and repeated. Then added sauce to simmer. The resulting sauce is the best I've ever tasted.
The lasagne is in the oven right now. I have great hopes
Sorry, not trying to grandstand, but my goodness it worked well!
Top tip. Thanks.
Try chucking in a star anise next time when simmering.
It adds to the flavour - Not overltly aniseed - just acts as a flavour enhancer for meats.
z
Like a chunk of dark chocolate in chilliOriginally Posted by zelig
Cook the mince on a tray in the oven first.
http://m.cutoutandkeep.net/projects/lasagne
You cook your own lasagne?!
Fas est ab hoste doceri
I cook my own everything mate - Mrs 'Nidle (bless her) could burn water. Still, it suits me down to the ground as I love to cook and get to choose the menu. On the flip side Mr Iron and Mr Washing Machine get to remain utter mysteries to me.
And the lasagne, it was awesome!
The secret to browning mince is simple: actually brown it, rather than letting it stew in a boiling emulsion of fat and water.
Water content of shop bought mince is likely to vary greatly (as is the fat content) which is why you're likely to see pools of reddish water in the bottom of supermarket packets. The oven trick described above is helpful, as it'll drive off the moisture (as long as you really do pat the meat dry) and then allow for even browning. I question whether you need *all* the mince browned quite so thoroughly, as it often becomes tough as it overcooks. But I'm no chef.
ETA: I spend far longer browning onions than meat. I like the sweetness that they provide, plus there's just something about chopping an onion that allows me to relax. It's a very satisfying hobby, cooking. Even if I do get paralysed by fear when guests come over.
Eh? Doesn't everyone? Signature dish.
Start at 4:00
https://www.youtube.com/watch?v=B8puSRYZfu0
For a lovely thick and flavoursome sauce in your lasagne, just add some black pudding. Microwave it first to soften it and let it melt into the sauce..... mmmm..... niiiice! Works a treat if making gravy too. Reminds me, I've got some black pud in the fridge, so......... quickly fry it, couple of poached eggs on top, Branston beans, yumm!
F.T.F.A.
Yes, and it's always good the next day too.
I read the thread as 'Mallard' used in a lasagne - I was intrigued...
What a fanny-on just to make a lasagne! Muslin clothes - what?
You have to get changed?
It does seem like a ball ache. His recipe would take about a day to produce...
Make my own too and find the process so relaxing. Don't think I have a magic ingredient although the last one I made the co-op had no mince and I used meatballs instead. The process of cooking those and breaking them up left me with lots more browned bits than usual and it was delicious.
Bet duck lasagne would be lovely
Had duck ragů in Venice (with pappardelle). I'm sure it would make an excellent base for a lasagna, or maybe just sandwiched between a couple of sheets of freshly made egg pasta, with a spoon of béchamel on top - not sure it'd really need baking. I'd be tempted to use confit duck legs.
Last edited by Broussard; 29th July 2016 at 08:29.
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