Nutmeg Substitute in Lasagna:
The main reason why people love lasagne so much is because it’s easy to make and very tasty. But if you’re not careful, you might end up with a big mess on your hands!
Here are some tips to avoid getting burned when making lasagne.
1) Use only one type of oil.
Oil is the best choice for lasagna cooking. You don’t want to use any other kind of fat like butter or lard.
2) If you have a microwave oven, try using it instead of a regular stovetop burner since microwaves cook food faster than stoves do.
(It takes less time to heat up your food. And you get instant gratification!)
3) When putting the lasagna ingredients into the pan, put them in order.
Don’t mix up different types of pasta together. For example, don’t put fresh tomatoes and mozzarella together.
Put those two things separately. Also, don’t add too many eggs at once since they’ll scramble and ruin your lasagne!
4) Make sure all the noodles are cooked before adding the sauce.
Otherwise, it won’t come out right!
5) After you put the sauce in, add a little bit of salt and pepper.
6) For meat lasagne, use only small pieces of ground beef so they don’t spoil the whole dish.
Also, brown the beef well before you put it in the pan.
7) Last but not least, always add the cheese on top of your lasagna or spaghetti because it’s easier to melt that way.
That’s it! Try these tips the next time you make lasagna or spaghetti and I’m sure it’ll taste better than ever.
Tip # 1: Use only one type of cooking oil.
Tip # 2: Use a microwave oven if you have one. Tip # 3: Put the ingredients in the pan in order.
Tip # 4: Not too many eggs at once.
Tip # 5: Don’t add sauce until all the noodles are cooked.
Tip # 6: Add a little bit of salt and pepper to taste.
Tip # 7: For meat lasagna, use only small pieces of ground beef.
Tip # 8: Brown the meat first before adding it to the pan.
Tip # 9: Always put the cheese on top of your lasagna. It melts easier that way.
Sources & references used in this article:
Nutmeg cultivation and its sex-problem by M Flach – 1966 – edepot.wur.nl
Major antifungals in nutmeg essential oil against Aspergillus flavus and A. ochraceus by VMM Valente, GN Jham, CM Jardim… – Journal of Food …, 2015 – researchgate.net
Phenylketonuria: protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine by FB Pimentel, RC Alves, ASG Costa, D Torres… – Food chemistry, 2014 – Elsevier
Nutmeg as a narcotic by AT Weil – The Ethnopharmacologic Search for Psychoactive …, 1967
Composition, antioxidant properties and microbiology of nutmeg ground by three procedures by AT Weil – Economic Botany, 1965 – Springer
Effect of Nutmeg (Myristica Fragrans) as an Additive on the Growth Performance of Juvenile Catfish (Clarias Gariepinus) by LH McKee – 1990 – ttu-ir.tdl.org
Myristica (nutmeg) in the Treatment of Amebic Dysentery by MO Sodamola, YA Adejola, KT Akanni… – Journal of …, 2017 – search.proquest.com
