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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« The Itty Bitty Kitchen Handbook | Main | April Reviews: Florentine Bread and Tomato Soup and quick Leek and Brie Bruschetta »
I was on the receiving end of some good tips from Tod Coleman, the new Food Editor at Saveur, formerly of Everyday Food, and I thought I'd pass them along:
I did not know this before, but apparently when your favorite Italian restaurant makes lasagna, they do not cook the noodles; they just put them in with the sauce and filling and stick the whole thing in the fridge, and by the time they're ready to cook it at night the noodles are soft. While I'm not usually in the habit of making dinner in the morning, I'll definitely keep this in mind for the next time I have a potluck to go to or a weekend party to cook for.
Tod, however, suggested another, faster way of cutting down on the hassle of making lasagna: while they were preparing for last month's issue of Everyday Food, he tried to take this principle and apply it in a smaller time frame. What they found (and included in the issue) was that if you just lay the noodles in very hot tap water while you prepare the rest of the filling, you can avoid the process of boiling water and having noodles stick to each other. I didn't try the lasagna in that issue, but I'll definitely try this technique.
Thanks, Tod.
Posted by georgia to Kitchen and Cooking , Tips on March 30, 2006 09:09 AM | permalink | Email this post
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Great tips. I used to make a microwave lasagna along the same principles. You stacked the dry noodles and other ingrdients in the pan, poured water and lots of sauce around the edges of the noodles before microwaving, and the noodles cooked together with the rest of the ingredients. It's much better, however, to be able to do this in the oven, where the cheese on top can get nice and brown.
Posted by: Barbara at March 31, 2006 10:28 AM
