Popular chef Alton Brown has thousands of five-star recipes on the Food Network site, with fans certifying many of his dishes, including his pulled pork, roast turkey, and more, as “the best.”
It’s hard to believe, then, that the chef could ever produce a dud in the kitchen. But he apparently confessed in his new cookbook, Good Eats 4: The last few yearsto do just that.
Here’s more about the recipe. Brown says he’s finally right.
What Brown’s Lasagna Did Wrong, According to Home Cooks
The iron boss host’s set-it-and-leave-it spin on the classic Italian casserole was received with five-star reviews by a minority of the few dozen home cooks who rated it for Food Network’s site†
Then there were everyone else. Some disagreed that Brown put raw ground sausage in the slow cooker without browning it first, and others were simply baffled by his use of goat’s milk powder in a lasagna.
Reviewers said, in part, “This recipe is an abomination to all that is good and holy,” “Alton Brown, you owe us an apology (and you owe me $25!),” and “AB, you must pay for this application.” .”
Alton Brown Says His Slow-Cooker Lasagna Is Loathed By Many Of His Fans
Brown graciously took all this criticism of his recipe and even rebooted it for his new cookbook.
“My original Slow Cooker lasagna is, I believe, the most hated Good food recipe of all time,” he wrote. “For those who wisely chose to avoid it, the noodles ran down the side of the slow cooker and, well… dried goat’s milk was involved. I’ll leave it at that.”
That wasn’t all that was wrong with it, according to hapless reviewers, who cited “compressed” meat, “mushy” noodles, “mushy” vegetables, and “lost” tomato flavor, as well as accumulated fat from cooking the meat in the slow cooker rather than prior to.
How the chef got the recipe right
And so, in his revised recipe, the chef gives his least-satisfied reviewers what they’ve always wanted: “the classic, only better.” To do this again, he avoids the slow cooker and cooks it in the oven.
With that in mind, he presents “the most” lasagna lasagna I know. And yes, I have been to Hoboken.”
This is not a quick and dirty lasagna. The chef’s newer recipe, called “Classic American Lasagna,” he admits, “is quite a project, making the ricotta and rag and all, but it’s well worth it.” Believe me.”
That’s right: The recipe calls for home cooks to make their own ricotta cheese using whole milk, kosher salt, white vinegar, a large colander, and cheesecloth. A digital instant-read thermometer is also needed.
As for the ragù alla Bolognese, Brown writes, it is “the engine room of lasagna. Without it, the lasagna doesn’t exist.”
The meat sauce is “quite a bit of work, so I suggest you make it ahead of time and then take a vacation before putting the final dish together.” And we don’t think he’s kidding. It’s a complicated recipe for Bolognese sauce, but well worth it for special occasions and holidays.
Going through the recipe makes you wonder if it’s Brown’s ultimate revenge, as his footnote adds, “You want better lasagna…this is what it takes, so get cooking.”
And if Alton Brown has gone through all the trouble of rewriting a recipe for his fans, then you know it’s going to be awesome.
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