smokie36 Posted August 5, 2011 Share Posted August 5, 2011 NO OIL, at all. Just when we cook fresh egg lasagna pasta we use to put a couple spoons of olive oil in the water. But today most of people prefer to make lasagne skipping the pre-cooking of pasta. I don't use oil but instead cook in boiling water in small batches for 2-3 minutes each bofore adding to the sauce. Too much pasta in the pot and it does tend to stick together. Link to comment Share on other sites More sharing options...
Patsycat Posted August 6, 2011 Share Posted August 6, 2011 I don't even own a microwave. I'll bring some wine and flowers. What's for supper? Well, I've been sitting here for 48 hours... Yer dinner's in the bin!!! Link to comment Share on other sites More sharing options...
smokie36 Posted August 6, 2011 Share Posted August 6, 2011 I don't even own a microwave. I'll bring some wine and flowers. What's for supper? Well, I've been sitting here for 48 hours... Yer dinner's in the bin!!! A lucky escape for me then. If you were a great cook it would have been eaten by your discerning cat. Link to comment Share on other sites More sharing options...
Patsycat Posted August 6, 2011 Share Posted August 6, 2011 He only eats cat food and the occasional bit of smoked salmon. Na, I have a haggis in my freezer I've been dying to cook, neeps too!! Link to comment Share on other sites More sharing options...
Gladiator Posted August 6, 2011 Share Posted August 6, 2011 Okay, this may sound llike sacriledge to many of you gourmets But, Once I cook the pasta I add it to the meat./tomato sauce. escpially if you are not going to eat sraight-away It stays nice and moist. Try it. Link to comment Share on other sites More sharing options...
smokie36 Posted August 6, 2011 Share Posted August 6, 2011 (edited) He only eats cat food and the occasional bit of smoked salmon. Na, I have a haggis in my freezer I've been dying to cook, neeps too!! Ahh my favourite! Save it for the skiing season and we can enjoy it by the log fire with a glass or two of quality malt. Or for old times sake I could bring a couple of bottles of diamond white.... Edit: Play your cards right and I might bring a smokie an all. Edited August 6, 2011 by smokie36 Link to comment Share on other sites More sharing options...
smokie36 Posted August 6, 2011 Share Posted August 6, 2011 Okay, this may sound llike sacriledge to many of you gourmets But, Once I cook the pasta I add it to the meat./tomato sauce. escpially if you are not going to eat sraight-away It stays nice and moist. Try it. Not sure what you mean? I enjoy a cold pasta dish for lunch often...cooked the night before and served with salad the next day. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted August 6, 2011 Share Posted August 6, 2011 weird stuff, pasta...plays hell wid the diabetes but can't seem to stay away from it...especially here in VN where I can easily get ground beef and a dyno-mite bolognaise sauce is just a heartbeat away, can't get none in Thailand...whip it all together then gots an easy re-heated meal for 2-3 days...tastin' better for each day left in the fridge... yassuh... Link to comment Share on other sites More sharing options...
tutsiwarrior Posted August 6, 2011 Share Posted August 6, 2011 patsy...tatties, neeps and carrots when combiined make a mighty fine mash with lotsa butter and milk...usually leave out the haggis... Link to comment Share on other sites More sharing options...
angiud Posted August 7, 2011 Share Posted August 7, 2011 Try to teach TV members to right cook the pasta is something like try to teach the average Thai to drive a car Link to comment Share on other sites More sharing options...
tutsiwarrior Posted August 7, 2011 Share Posted August 7, 2011 Try to teach TV members to right cook the pasta is something like try to teach the average Thai to drive a car a reckless endeavor I'm sure...possibly threatening thousands of lives... Link to comment Share on other sites More sharing options...
raro Posted August 7, 2011 Share Posted August 7, 2011 Yekuti....let me hazard a guess...your favourite pasta sauce is Heinz Ketchup? Link to comment Share on other sites More sharing options...
Patsycat Posted August 8, 2011 Share Posted August 8, 2011 He only eats cat food and the occasional bit of smoked salmon. Na, I have a haggis in my freezer I've been dying to cook, neeps too!! Ahh my favourite! Save it for the skiing season and we can enjoy it by the log fire with a glass or two of quality malt. Or for old times sake I could bring a couple of bottles of diamond white.... Edit: Play your cards right and I might bring a smokie an all. I don't ski. Link to comment Share on other sites More sharing options...
Patsycat Posted August 9, 2011 Share Posted August 9, 2011 patsy...tatties, neeps and carrots when combiined make a mighty fine mash with lotsa butter and milk...usually leave out the haggis... But never in a microwave thingy Link to comment Share on other sites More sharing options...
Gladiator Posted August 11, 2011 Share Posted August 11, 2011 Okay, this may sound llike sacriledge to many of you gourmets But, Once I cook the pasta I add it to the meat./tomato sauce. escpially if you are not going to eat sraight-away It stays nice and moist. Try it. Not sure what you mean? I enjoy a cold pasta dish for lunch often...cooked the night before and served with salad the next day. I guess that is to each - his own. Even though I am very familiar with the correct way to cook pasta, I tend to find that - as an accompaniment to a bolanese or milanaise, it dries out very quickly. My preference is to add it to the sauce. In that way it can be enjoyed for the original meal, and also for further meals, when the taste usually improves. Link to comment Share on other sites More sharing options...
AussieTrent Posted September 6, 2011 Share Posted September 6, 2011 Don't like cannelloni but my lasagne is well beyond good......... This an inherently dumb question (from an inherently dumb guy?) but while I ow the thought is rather sacrilegious, sometimes it's necessary to bake a lasagna with a microwave. We've sort of worked out how to do it with failry good results (of course not like baking in an oven) but does anyone have any tips for making the best possible microwave lasagna? maybe there should be a forum for "microwave western cookery" Actually a friend of mine gave me a big fat microwave cookery cookbook a couple of years ago, I think it was an old 80's garage sale gem... (it was a bit of a joke at the time) Link to comment Share on other sites More sharing options...
jamora Posted September 8, 2011 Share Posted September 8, 2011 Maybe a stupid question, but why not cook it in a pot of boiling water? It gives a better result, and it is faster as well... Link to comment Share on other sites More sharing options...
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