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| The Kitchen Whether you are just in from the pub or just plain hungry, tune in here to get The TeakDoors Kitchen low down on knocking up a tasty and satisfying bit of Thai nosh. Also feel free to add your recipes and pictures to this section. |
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26-07-2008, 05:28 AM
| #2213 (permalink) | |
| What the Dormouse Said  Last Online: Today 11:33 AM Join Date: Apr 2007 Location: Rabbit Hole
Posts: 7,507
  | Quote:
Peanut butter kaiser roll, glass of milk. Brita-filtered water. Two guppie sashimi. | |
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26-07-2008, 08:44 PM
| #2217 (permalink) | ||
| Twisted Mentat  Last Online: Today 08:47 AM Join Date: Oct 2007 Location: LV-426
Posts: 3,899
| Quote:
First time I have been impressed by my own lasagna though! | ||
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26-07-2008, 11:16 PM
| #2219 (permalink) |
| Twisted Mentat Last Online: Today 08:47 AM Join Date: Oct 2007 Location: LV-426
Posts: 3,899
| ^ I was a chef for a short while, so I picked up some helpful skills along the way. I have tried lasagna before and failed. I was looking to create something better, or at least equivalent to any restaurant lasagna I've eaten in the past. I haven't found any lasagna in Bangkok that has been up to scratch. None have been a patch on those I have tried in the West but I suppose you could say that about Italian restaurants and food in general. For this effort I decided to cook the pasta in water before making the lasagna up rather than just allowing it to cook in the oven as the packet recommended. I only have a small electric toaster oven here so I am limited for oven space. I found handy little foil trays in Foodland that were ideal for cooking lasagna in smaller portions that would fit in the oven. My Bolognese sauce was prepared several days ago and frozen for later use, and it tastes better after the ingredients have had time to settle and mix. A good Bolognese is essential to this recipe, and I went for a traditional recipe with celery, carrots and onions as the vegetable base, along with a 50/50 beef and pork mince mix then simmered in tomato sauce, stock and finally milk. The other layers for the lasagna include bechamel sauce (or white sauce), which I make for this recipe by mixing a roux of flour and melted margarine then adding milk, seasoning and a pinch of nutmeg. You've got to be careful not to mix too much roux as the sauce will be too thick. You want it a nice manageable liquid to soak into the pasta layers. To thin continue adding milk. As I mentioned before you need to cook the pasta at least partially in water as it really will make a difference to the final product even though it is more fiddly than chucking in the raw pasta as the packet instructs. In the tray or baking dish layer the bechamel sauce, your cheese of choice, the pasta and the bolognese sauce leaving a little room for overflow at the top and finally a layer of cheese on the surface. Cover and cook in the oven. Cheese is another debating point but I prefer to use just mozzarella as it is chewy and doesn't distract from the other flavours. A stronger cheese will, and that's why I leave Parmesan out even though it is a traditional ingredient. I also avoid the temptation to add cheddar or any others I have lying around. The local mozza here is good enough and not too cost prohibitive.
__________________ Mortals you defy the Gods, I sentence you to travel among unknown stars, until you find the Kingdom of Hades, your bodies will stay as lifeless as stone. |
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27-07-2008, 06:37 AM
| #2220 (permalink) |
| Clingin' on...  Join Date: Oct 2007 Location: BKK
Posts: 4,133
| A simply terrible peice of puff pastry that was innaccurately described at a 'steak slice'. A regrettable result of my two favourite eateries in UK going bust in the past 6-weeks and having to seek out alternatives with limited time. I still feel vaguely sick, despite 10 hours elapsing, two pints of Merlins Magic imbibed, and a good curry for dinner, washed down with a decent red.
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