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/ck/ - Food & Cooking

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11330661 No.11330661 [Reply] [Original]

Why does everyone here say to use bechamel instead of a ricotta mixture? Is it because it's a cheap and easier way? You know because no one on this board can cook well.

>> No.11330712

>>11330661
It's because that's the authentic Italian way to do it. A bunch of ricotta or, god forbid, cottage cheese, is heresy.

>> No.11330760

>>11330712
>A bunch of pig farmers used to do it this way soooooo
That's disgusting. Also cottage cheese is God tier.

>> No.11330766

>>11330661
I don't use either in my lasagna.

Don't care for that shit.

>> No.11330826

stop using roux, its a stupid technique that kills the flavor of anything you add to it and it has no place in the modern kitchen

>> No.11330837

>>11330826
This. Cloying and stick protein rich reductions are the new way!

>> No.11332612

>>11330661
umm... why use either? I don't like the texture of ricotta or cottage cheese, and I haven't tried it with bechamel... but what if you just, I dunno, SKIPPED it entirely? Is it still lasagna?

>> No.11332619

i use cauliflower puree

>> No.11332637

>>11332612
So like just noodles and meat sauce?

>> No.11332651

>>11330760
Agreed. But cantaloupe melons agree god tier too, you just don't want to put it in a lasagna tho

>> No.11332669
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11332669

>>11330661
ditch the beschamel and the ricotta. Replace by some homemade goat cheese cream.

>> No.11332670

Ricotta is common in the states, thanks to the Jersey dago's, however, using bechemel instead gives you a much lighter lasagna, which is what I prefer.

>> No.11332685

>>11330712
>It's because that's the authentic Italian way to do it
Every region, hell every little town has it's own variation. Traditional italian cuisine isn't set in stone, but most dishes have birth places, like pizza, or carbonara.
Thing is most italian dishes were brought over to America and were set in stone as 'authentic'.

>> No.11332762

>>11332670
Excuse me if this dumb but do you mean the noodles are literally closer together and that's what you like?

>> No.11332766

>>11332762
No, I mean it's less filling and less calorie dense than eating a bunch of ricotta cheese because you don't use as much.

>> No.11332769

>>11332762
Nevermind you said lighter not tighter, that's my bad.

>> No.11332772

>>11332637
>noodles
gtfo yank

>> No.11332777

>>11332772
What even do you mean by this

>> No.11332792

>>11332777
we call it maccheroni down here in the south, boy

>> No.11332802

>>11332792
Do you eat Gabba goo with your macaroni and gravy?

>> No.11333771

>>11332619
Damn that sounds good anon

>> No.11333815

The plus of béchamel is that you can make it as light or as thick as you want. I like a light béchamel in my lasagna.
I have a friend from the Napoli region, and there, they make it with mozzarella, quarters of hard-boiled eggs and they make small meatballs to put in the tomato sauce.