Chef Forum banner
1 - 1 of 1 Posts

· Premium Member
Joined
·
11,765 Posts
It depends how much sauce you're using to bake it with and somewhat on how long you're going to bake it. If you need exact sauce amount control, boil it after you assemble it. If you have some flexibility and will cook it in a generous amount of sauce, then you can bake it.

Filling type enters into this too of course. Ricotta can take the longer baking time. BUt something like crab or lobster, you should boil to get the proper doneness and then carefully flash bake it to not over cook it. 
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top