BARRY MARTIN wrote:
> 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.
Yep, tho the brown/molasses does something for the flavor that regular
sugar doesn't. Might be reacting with the tomato acids differently, or
might just be adding it own bits.
> 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.
It sounds like a lot of work. But if you just throw stuff into the pan
and bake it -- way less work and just as good. :D
> 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!
I buy the bulk block of cream cheese at Costco so had plenty to hand...
don't care for ricotta so much, use plain cottage cheese instead. Unfortunately
can't get good dry curd anymore...
> .. Bachelor cook:Something old,something blue,something frozen,call it stew.
I call this "every damn thing in the house soup." It's one of the
recipes in my forthcoming cookbook, "Why No One Eats At My House." :D
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