Hi Ky!
> depending on how served. Maybe the baking of the lasagna or 'freshness'
> of the sauce has something to do with the reaction? The baking time of
> the lasagna might allow the acidity to mellow. WAG.
KM> To reduce acidity (and thereby mellow out the flavor) of any sort
KM> of tomato-based sauce... add a couple tablespoons of brown sugar.
Bit of a problem when at a restaurant but I have heard of adding sugar
when making a tomate sauce. AFAIK the commonly-available brown sugar in
stores is just regular white sugar with molasses added.
KM> Lazy people don't bother pre-cooking the pasta part of lasagna,
KM> and it turns out just as good. <g>
You ought to know! <g> I have seen it made both ways; haven't had
homemade lasagna in I don't know how long.
KM> While back I was tired of tomato-stuff, so I made white lasagna
KM> -- substituted a like quantity of cream cheese for the tomato
KM> part, and otherwise left it much the same. It was very good.
I've heard of using ricotta but don't recall cream cheese. <looking>
Yup: so not just one of your usual crazy concoctions!
» BarryMartin3@ «
» @MyMetronet.NET «
... Bachelor cook:Something old,something blue,something frozen,call it stew.
--- MultiMail/Win32 v0.47
■ wcECHO 4.2 ≈ ILink: The Safe BBS ■ Bettendorf, IA
--- QScan/PCB v1.20a / 01-0462
* Origin: ILink: CFBBS | cfbbs.no-ip.com | 856-933-7096 (454:1/1)
|
