HOW WE CONDUCTED OUR TASTE TEST
We put out a call to readers to be part of the panel of tasters. Forty of them came together on a Saturday morning at the HTA Culinary School in Randburg, Johannesburg, to taste ready-made beef lasagnes from three leading supermarkets.
Chef Kabelo Segone, assisted by chefs Lerato Maake, Levy Pelele and Refilwe Makatu, prepared the food as per package instructions.
The panel of tasters were presented with each of the products "naked" without any branding or packaging. The beef lasagnes were judged on appearance, taste, ratio of mince to pasta and the sauce.
Auditor Jade Craig was on hand to monitor the objectivity of the blind-tasting process, from removing the packaging to numbering the products, overseeing the preparation and adding up the score sheets.