ground sirloin cubes in food processor, then seared on skillet and finished. unfortunately, some of it ended up a little too much on the rare side of medium rare for my taste.
I'm a day late to the brine discussion, but isn't dry brining what all the cool kids do now? It's easier, doesn't require big containers, and doesn't waterlog your bird.
I'm a day late to the brine discussion, but isn't dry brining what all the cool kids do now? It's easier, doesn't require big containers, and doesn't waterlog your bird.
Curious about this too since I ordered an air dried bird and don't want to introduce a bunch of water.
wow, el d. those lasagna pics look good enough to use in a cookbook.
as for the burger, it was a little lean. recipe called for sirloin tips or boneless short ribs. grocery store didn't have either, and sirloin cubes looked like the closest thing to me. i tossed in some melted butter before cooking, but still could have used some more fat.
It's not a pain at all. This lasagna involves a lot of components, but there's nothing particularly hard or cumbersome to do.
One key is to use Barilla no-boil lasagna noodles. If you use fresh or regular dried lasagna, you are going to be working with layering soft pasta. With the Barilla no-boil noodles, you just use three hard pieces for each layer. That saves you some steps and makes assembly a lot easier.
This was one of the best things I ever made from them. Followed the recipe exactly except used fresh marinara sauce instead of a can of tomatoes from the same Italian deli I got the other ingredients from. Highly recommend.
It's not a pain at all. This lasagna involves a lot of components, but there's nothing particularly hard or cumbersome to do.
One key is to use Barilla no-boil lasagna noodles. If you use fresh or regular dried lasagna, you are going to be working with layering soft pasta. With the Barilla no-boil noodles, you just use three hard pieces for each layer. That saves you some steps and makes assembly a lot easier.
I'm not sure what the difference between no boil and regular noodles is but when I make lasagna I just use regular and put a cup of water around the lasgna and they cook/absorb it all while baking. So easy and has never failed me yet.
The no-boil are pre-boiled before drying and thinner sheets than regular lasagna noodles. They’re available tons of places (Safeway, target, etc). Give them a try next time.
The no-boil are pre-boiled before drying and thinner sheets than regular lasagna noodles. They’re available tons of places (Safeway, target, etc). Give them a try next time.
I second these; super easy, inexpensive, taste good.
El D, I was intending to make that pork loin but there was no whole loin at costco. I have loin chops (like nearly an inch thick) and going to try it with those, think that will work? Any danger of them getting over-seasoned?
From the Campbells site :
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup