Urgent question please help?!
Im cooking lasagna for the first time, I cooked the pasta and and put that layer then the sauce, cheese!.!. ect and RAW LAMB--- now that im looking at recepies i see that im supposed to cook the lamb first, how long should I keep it in the stove and at what temp for the lamb to actually cook inside the lasagna!? thanksWww@FoodAQ@Com
Answers:
one hour at 325 should do itWww@FoodAQ@Com
How did you layer in the lamb!? Did you lay it down as a slab or dot the lasagna with pieces!? or did you break it down even more by mixing in the sauce!?
I would NOT "toss it"!.!.!. most lasagna recipes call for baking anywhere from 30 to 50 minutes!.!.!. that should be sufficient time to cook the raw lamb!. What does your recipe specify for cooking times!?
Bake 350F covered with foil for 30 minutes (longer if you laid down a slab of minced lamb) and bake uncovered another 15 to 20F(to brown the top)!.!.!. the lasagna should be bubbling when done!.!.!. what does bubbling mean everything is boiling which is easily 212F that's enough to cook the lamb!.
On top of that, don't you usually let the lasagna rest a little before serving!? That's additional time for carry over heat to finish the cooking!.
Edit!.!.!.
I have to disagree that the lasagna is a lost cause!. What is done is a restaurant doesn't necessarily apply to a home cook!. For example, in restaurants, people handling food should wear gloves, but I doubt the home cook wears gloves nor should they be required to wear gloves!.Www@FoodAQ@Com
I would NOT "toss it"!.!.!. most lasagna recipes call for baking anywhere from 30 to 50 minutes!.!.!. that should be sufficient time to cook the raw lamb!. What does your recipe specify for cooking times!?
Bake 350F covered with foil for 30 minutes (longer if you laid down a slab of minced lamb) and bake uncovered another 15 to 20F(to brown the top)!.!.!. the lasagna should be bubbling when done!.!.!. what does bubbling mean everything is boiling which is easily 212F that's enough to cook the lamb!.
On top of that, don't you usually let the lasagna rest a little before serving!? That's additional time for carry over heat to finish the cooking!.
Edit!.!.!.
I have to disagree that the lasagna is a lost cause!. What is done is a restaurant doesn't necessarily apply to a home cook!. For example, in restaurants, people handling food should wear gloves, but I doubt the home cook wears gloves nor should they be required to wear gloves!.Www@FoodAQ@Com
Forget it!.Toss!.
There's no way that lamb will cook in the lasagna!. without overcooking the lasagna!.
You'd have to keep the lamb is there for 2 hours!.
Lasagna only has to bake for 45 minutes or so!.
You'd have mush!.
Start over!.
Not to mention that all the blood and juices from the raw lamb will end up in the cheese mix, making it like soup!.
Am I reading this question right!?
You put the lamb in RAW!?
Correct!?
Toss it!.
It's not good!.
You have to cook the lamb to get all the fat and juices out, and of course, to make the lasagna cook at the right time!.
You can't do all that if you put raw lamb in a lasagna!.
Worse yet would be to cover it because the juices cannot evaporate
If you want to attemp it, you'll have a way overcooked lasagna!.
If the lamb doesn't cook fully, you'll also stand the chance of having a contaminated lasagna!.
Exactly the point Dave C!.
You and I and everyone else doesn't know "exactly" what was done!.
Giving her the "It's Ok" is not the correct answer because it may not cook to an internal temp of 165F!.
And even if it does, it will still be soupy!.
Brown some lamb or beef in a skillet and watch how much juice it renders!.
No matter what she does, it won't be a good lasagna, not to mention a risk, the risk is small but it's still present!.
No restaurant that I've ever managed would even consider this!.Www@FoodAQ@Com
There's no way that lamb will cook in the lasagna!. without overcooking the lasagna!.
You'd have to keep the lamb is there for 2 hours!.
Lasagna only has to bake for 45 minutes or so!.
You'd have mush!.
Start over!.
Not to mention that all the blood and juices from the raw lamb will end up in the cheese mix, making it like soup!.
Am I reading this question right!?
You put the lamb in RAW!?
Correct!?
Toss it!.
It's not good!.
You have to cook the lamb to get all the fat and juices out, and of course, to make the lasagna cook at the right time!.
You can't do all that if you put raw lamb in a lasagna!.
Worse yet would be to cover it because the juices cannot evaporate
If you want to attemp it, you'll have a way overcooked lasagna!.
If the lamb doesn't cook fully, you'll also stand the chance of having a contaminated lasagna!.
Exactly the point Dave C!.
You and I and everyone else doesn't know "exactly" what was done!.
Giving her the "It's Ok" is not the correct answer because it may not cook to an internal temp of 165F!.
And even if it does, it will still be soupy!.
Brown some lamb or beef in a skillet and watch how much juice it renders!.
No matter what she does, it won't be a good lasagna, not to mention a risk, the risk is small but it's still present!.
No restaurant that I've ever managed would even consider this!.Www@FoodAQ@Com
Hey, the best thing to do is cover the dish with some foil and cook it at 350° or 375°, cook it or about an hour or when the internal temperature gets to 170°!. The noodle may get a little mushy but that's OK as it won't be too much!. Hope that helps!.Www@FoodAQ@Com
I agree with jc!.!.!.its a lost cause!. Start over!. Don't worry it cooking mishaps happen to everyone!. :)Www@FoodAQ@Com