david oluwatosin: Lasagna ~ 6 hours1 hour to make fresh pasta~4 hours to make the Ragù(“Meat sauce”) and theBechamel sauce (if you dothem at the same time,otherwise add an extra 20min)~1 hour between assembly,baking and rest-time.—Preparing most wild meats(like Pheasant, deer, boar,etc) - up to 24 hrsThese usually require longmarination times, and longcooking times, since themeat of wild animals isusually very tough otherwiseand it needs to lose the “wildtaste”.Some freeze the meat for afew hours and then thaw it…the freezing process breakspartially the cellular structureof the meat, making it farmore tender (and that’s whyyou should preferably NOTdo that with beef, on theother hand)—Bread - depending on thetype >24 h sometimesNot really a dish… but whenit comes to bread you canhave certain types thatrequire 6, 12 or even 24hours of leavening beforebeing bakes. For exampletraditional Italian cracker areleavened for about 24 hours.A leavening time less than 2–3 hours is not recommendedusually.This in a way includes pizzaif you are making the pizzabread. It will take about 2–3hours before it’s ready tohave the toppings be put onit.In addition if you are makingpasta madre (sourdough) ittakes about 1 month for thatto be ready.—Some cakes, pastries anddesserts also can requirequite a considerable amountof time in their preparation.
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