I cannot for the life of me wrap my head around the number of positive reviews for this. I’ve always known you don’t slow cook chicken. I was dizzy thinking this would somehow be an exception. “Slow and low” is for beef and pork. Chicken doesn’t break down like beef does. It becomes tasty, ketchup flavored, dried out shoe leather. If you are trying to find a recipe to impress company or something …… run. Run, and do not turn back.
Turned out perfect. I'll keep this brief because when people review a recipe by telling us all what they did differently, it annoys me. If you change something, it's not this recipe, it's a different recipe. So post your recipe! I don't care if you slow cooked it instead, or if ou reduced the salt, or if you used poultry instead of beef. This is a place to say how you liked THIS recipe.
Ok I can't do a fancy crust like you guys but this was as easy as p-.....1-2-3. The top of this thing came our like candy. I thought the strawberries made the filling kinda runny, so I tossed in a little granola. Worked like a charm!
This was good, the fennel was an awesome idea. It could be overpowering if there's fennel in the sausage.
A little tip I learned with Lasagna, drizzle a little whipped egg in each layer and it binds the layers together. Doesn't take much either. Equally divide one, MAYBE two eggs in between the layers of a 4 layer 9x13.
This recipe came along just in time! After blowing several batches of sourdough I was about to give up trying to teach my self to make a half decent loaf. Enter this fantastic and easy recipe and I'm saved. I did let the yeast bloom for a while, and used a little warmer than just "warm" water, more like 110 degrees. And I swapped the egg white for a mister of water every 5 minutes. The crust just comes out better that way. Yes, egg makes it shiny. But misting it and keeping the oven more like a real French kitchen makes a crust to die for. Both changes are something I just learned yesterday. Trust me...they work.
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