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Crazy cooking idea? Making cooked Lasagna noodles easier to handle.

post #1 of 10
Thread Starter 

Although I've posted many times on ChefTalk, I never post here (until today) because I'm not a professional chef.  However, this crazy idea I have could be an unhealthy choice, so I was looking for solid professional opinion on it! 

 

My idea is this:  When handling lasagna noodles (I've never tried making my own pasta) cooked in salt and olive oil, what do you think of using a beated egg mixed with the noodles for easier handling?  I use a thermometer, so I'd make sure it was cooked above 160 degrees.  Are there any other concerns?  Any thoughts?

post #2 of 10

I don't think I understand.. Why coat noodles with egg? After I parcook my noodles I rinse with cold water which cools them and keeps them from sticking.

post #3 of 10
Thread Starter 

Thank you.......I know it must seem so simple, but I didn't know that!
 

post #4 of 10

DT, you should know that these forums (the ones that don;t say "professional" on them, are for everybody, and you can post her like we all do. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 10

For an even easier time just use more sauce and put the uncooked noodles right in the pan.  

 

They will expand a fair bit so don't crowd them, they expand much more length ways than the width.

 

They will cook just fine and not be mushy at all and have a great flavour from absorbing all the liquid in the lasagna.

 

No need to buy the special kind either - just your regular plain old dry noodles.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #6 of 10

Michael, this is the way we would do it at the caterer I worked for.  When you had 20-30 pans of lasagna you needed to make the last thing you wanted to do is cook the noodles and then try to handle them.  We'd assemble them the day ahead with a good amount of extra sauce and just before going into the oven, the following day, we'd hit them with a bit of red wine for added moister, recover bake until 3/4's done, remove foil and top with cheese.  They came out pretty good, maybe a little softer than  if boiling them first, but with lasagna the average person would be hard pressed to notice.

post #7 of 10

I agree that dry is easier and also tastier.Been going dry for over 30 years and never a complaint.

The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #8 of 10

When I have a craving for lasagna... it's for ONE... NOT a whole pan full of it.  I'll boil maybe 6-8 noodles TOPS till pliable but not to al dente yet.  I make a roll-up version... sauce and cheese mix inside.  WIll bake off a few... dinner and lunch next day.  Will freeze and vac seal rest, 2 to a bag, for later.

post #9 of 10

i use a Flash frozen lasagana sheet the same size as the insert.  very easy to use and thaw out when seperated in 10 min

post #10 of 10

I also use the frozen sheets and cut them for Manicotti

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