ok so i wanna make lasagna for my boyfriend.we are gonna be at the beach all day and i wanna come back to my house and make dinner.ok so basically i wont have time to make the entire thing right beforei wanna prepare most of it today (thurst) for monday night)so should i:Aassemble the ingredients into the pan (i bought 3 aluminum pans) and freeze? refrigirate them? and then bake the thing for however long the recipe says on mondayor should i Bassemble it now and also bake it now for however long the recipe says and then freeze / or am i supposed to refrigirate? until monday and just heat it up again in the oven? but for how long?yeah sorry im really confusedi dont cook so please tell me the best thing to do i really wanna make it be good its the first time im cooking for him
It depends on how browned you want the top to beOven cooking depends on all three thermodynamic methods of heating: conduction, convection, and radiationA glass lid will reduce convection, a foil cover will reduce both convection and radiationQuite simply put, a glass cover will allow for more radiation heating (and thus more browning) than a foil coverOh, BTW, a glass-covered casserole will cook slightly faster than foil-covered, browning notwithstanding.
If you need to cover it then foil works greatNot all baked dishes need to be covered, so check the recipe.
Yes you can, just remove it 15 minutes before cooked to brown the skin.
If you need to cover it then foil works greatNot all baked dishes need to be covered, so check the recipe.
Yes you can, just remove it 15 minutes before cooked to brown the skin.
Depends If you are cooking chicken breasts, they cook quickly and covering them prevents browning, so I would not cover them (unless you like that steamed chicken taste instead of the roasted taste) This is especially true if the chicken is in a sauce or covered with a crust/cheese For longer cooking chicken dishes cover for the 1st half with foil and then remove the foil for the remainder of the cooking time
It depends on how browned you want the top to beOven cooking depends on all three thermodynamic methods of heating: conduction, convection, and radiationA glass lid will reduce convection, a foil cover will reduce both convection and radiationQuite simply put, a glass cover will allow for more radiation heating (and thus more browning) than a foil coverOh, BTW, a glass-covered casserole will cook slightly faster than foil-covered, browning notwithstanding.
Depends If you are cooking chicken breasts, they cook quickly and covering them prevents browning, so I would not cover them (unless you like that steamed chicken taste instead of the roasted taste) This is especially true if the chicken is in a sauce or covered with a crust/cheese For longer cooking chicken dishes cover for the 1st half with foil and then remove the foil for the remainder of the cooking time
