I made the lasanga.

"zxcvbob" wrote in message
news:[email protected]...

I said I made enchilada casserole in a crockpot and if cooked for more than
an hour, the tortillas totally melted into the dish. But it didn't turn out
watery. I have not tried lasagna in a crockpot but I am sure it can be
done. You can cook pretty much anything in there.
 
Julie Bove wrote:

I make my fresh pasta full sheet coverage, i.e. 9x12 sheets. No gaps and
better structural integrity, and since I make the pasta very thin, any
that gets crispy near the edges is like a potato chip.
 
"Pete C." wrote in message
news:[email protected]...

I can't use that kind but I can't remember the reason. It either has an
allergen, high fructose corn syrup or is too high in carbs. I think I can
use the organic one, but there is only one flavor that we like. The basil
one wasn't good. And it's very hard to find. I found it once at Costco but
never again.
 
On Tue, 22 Mar 2011 07:59:28 -0600, "Pete C."
wrote:


Yes, you're right but I even found one that used a mixture of flours
including rice. She wouldn't make her own pasta anyway.

In any case, I made the lasagna yesterday. Due to something my "hero"
Anne Burr ell said, for the first time ever I made the lasagna and put
it into the refrigerator to "set" overnight. I doubt I would have had
a problem with wateriness, but we all know lasagna tastes better the
following day so I'm serving it tonight.

Anyway, I decided not to stretch the noodle. I just put it through
the #9 and laid it in the pan horizontally. So it was 3 noodles, I
don't care... it'll go down just fine. So thanks for giving me a push
to make the noodles. I gave my brand new mixer its first workout. I
think it needs a bit more dough to work with than one cup of flour
though (from now on I'll do that little in the Cuisinart), but I
didn't use all of the dough as it was.

Unfortunately, I forgot you're never supposed to clean a pasta maker
with water and turned the faucet on it. Ooops! So, I shook as much
water out of it as I could and then cranked the rollers with one hand
and a dish towel mopping up moisture in the other. It only occurred
to me as I type this now that I could have put a paper towel through
it too. Oh well. We'll see if it rusts or not.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:

When I read the other thread I thought in terms of added egg not egg in
the pasta. If you're egg intolerant you'd need both.

In the cheese there is egg used as a binder. Some sort of starch or
protein should work but it would take resting. Maybe rice starch, maybe
soy protein isolate? Mix in under a teaspoon in place of the egg and
let the cheese paste rest overnight in the fridge for it to gel a
little. It would take some experimenting to get the amount right.


The rice pasta I use has no egg. Same with the quinoa or corn pasta.
 
Julie Bove wrote:

Agreed. I would ignore his ingredients and use my own. Plenty of
ricotto, stick to veggies my wife likes, rice noodles for my
preferences. What I found interesting was his use of the crock pot in
the first place.

And my usual amusement that he found yet another excuse to use a
propane torch in the kitchen. Clearly a part of the entertainment
feature of television and ratings. Who ever uses a torch in the kitchen
for non-desert items? But it's fun to watch him dream up excuses to do
it on camera!


I'll look for crock pot liners in the store.
 
Bob T:

Julie:

Doug:

Felice:
OK, so it's easy to remove the liner from the crockpot. But how about
removing the lasaGNa from the liner? Wouldn't that be as much a mess as
removing it from the pot itself?
 
Julie Bove wrote:

Then a gelatin based binder like agar agar or an animal protein one. Or
a starch based binder like corn starch or potato starch. Either
strategy would work but would take a little experimentation.

I bet it tasted fine in spite of not holding together. If taste is the
goal go without the binder and enjoy.
 
Doug Freyburger wrote:

If the cheese is a blend with melting type cheeses i.e. shredded
mozzarella in the mix with ricotta, that will bind it quite a bit
without eggs or other binders.
 
"Julie Bove" wrote in message
news:[email protected]

If you say so. But either way, as Bob wondered, how do you get a portion of
lasagna from pot to plate without making a mess of it? With a square/oblong
baking pan you get tidy squares. I believe he was wondering, as I am, about
the messy looking portions and not the messy pot to clean.

Felice
 
Re: [email protected]

Julie Bove wrote:

I just had to say that for some completely irrational reason, the subject
line made me think of that Barry Manilow song, "I Write the Songs." (Don't
misinterpret this to mean I'm a Manilow fan... heh... )

So you need to sing "I make the lasagna."

;-)

MartyB
 
On Thu, 31 Mar 2011 12:48:18 -0400, Landon wrote:


I was thinking "how silly". ;)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 23 Mar 2011 16:34:53 +0000 (UTC), Doug Freyburger
wrote:


I didn't add any egg to my ricotta this time and thinned it with
cream. It was just fine. Wateriness comes from somewhere else. This
was the first time in a long time that I didn't add a vegetable layer
(mine is always spinach). I dry the spinach as much as possible and
saute it up with garlic, but apparently there's more liquid left to
cause problems.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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