Layering is when a food or liquid is put on top of another food or liquid. Think, for example, of layers of a cake, or sauce over a sheet of pasta like in lasagna. A recipe can have two layers or multiple layers.
Difficulty to learn: Medium
Some Thoughts For You:
Layering can be a shockingly easy process. But it can also be a little maddening, depending on the recipe. Typically, the more layers you add to a dish, the more unstable it becomes. There is also the risk of the layers mixing together when cooking.
You can find layering useful in many dishes. Frosting and layering a cake is essential to the completion of it. Layering salsa, guacamole, sour cream, and cheese is another instance. Some bars are also experimenting with layered drinks, such as the top being orange juice while the bottom is vodka. A distinct visible layer is visible in the glass!
What You Will Need:
Most dishes are layered in a deep pan. This allows for the non-solid layers to spread out, while also keeping the solid layers firmly in place. Other dishes simply require a steady hand! Check your recipe to see what is the most appropriate setup for your dish.
Tips For You:
- For layering some dishes that do not require a pan, take the layering process slow. If you rush, some layers could slide off or become mixed with other layers.
- If layering many solid foods without any stabilizer, start with a large layer and work upward to smaller layers. This will minimize the chance of your layered food collapsing.