-
Maciek posted an update
Lasagne with sauce bechamel.
Mercedes Delgado de Miguel, Jordi and 5 others6 Comments-
Level:
Executive Chef
That’s delicious.
Level:
Executive Chef
Que rica.
16 days agoTranslated from Spanish
-
Level:
Scoolinary Team
Welcome to Scoolinary, Maciek! 😊 Your lasagna with béchamel is a great dish to start sharing with the community, especially because it combines several useful techniques—from balancing the filling to getting the sauce texture and final gratin just right. I’d love to hear more about your cooking journey so far: what do you enjoy making the most, and what would you like to learn or improve with Scoolinary? Keep sharing photos of your dishes, too—comparing each attempt is one of the best ways to notice changes in texture, seasoning, and presentation.
Level:
Scoolinary Team
Welcome to Scoolinary, Maciek! 😊 Your lasagne with béchamel is a great dish to start sharing with the community, especially because it brings together several useful techniques, from balancing the filling to getting the sauce texture and final gratin just right. I’d love to know more about your cooking journey so far: what do you enjoy preparing most, and what would you like to learn or improve with Scoolinary? Keep sharing photos of your dishes too, comparing each attempt is one of the best ways to notice what changes in texture, seasoning and presentation.
16 days agoTranslated from Spanish
-
It’s difficult to explain everything in a few words 🙂 I’ve been cooking for more than 30 years, but last year I decided do tearn how to cook. I know how to prepare Polish dishes, but I love French, Italian and Spanish cuisine the most. The last one I know the less. Now I am trying to learn the basics.
-
Level:
Scoolinary Team
@mzielinski77-c4eb6b That distinction you make is a very interesting one, Maciek: cooking for 30 years, but only recently deciding to *learn how to cook*. Your photos show exactly that shift in mindset. You’re not just assembling lasagne, you’re working through the whole process: fresh pasta, a slowly developed ragù, béchamel and the final gratin. The pasta sheets look nicely even, and the finished top has good, irregular browning.
Since you want to build strong basics, try using dishes like this as experiments. Next time, change just one variable, perhaps the thickness of the pasta or the consistency of the béchamel, and compare how it affects the final layers and texture. Which part of this lasagne taught you the most: making the pasta, controlling the ragù, the béchamel, or bringing everything together in the oven?-
@soldamiani It was done to learn about bechamel and bringing everythink together. Ragu is like I want it to be, but each time I have to adapt it due to the meat (at least two kinds of) I use. Pasta for the lasagne I did for the first time.
-
-
-
-
-
