Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Shackeng]

I am now doing most of the cooking, and I decided to try making a lasagne yesterday, all went well until I followed the instructions to soften the lasagne pasta sheets, which when removed them from the water after several minutes were completely stuck together and unusable, so the lasagne became spag bol. Apart from doing each sheet individually, I am puzzled as to how to achieve the required result of several separate softened sheets.
Any experts out there to advise, feel free to ask SWMBO if necessary.

[Doctor Gollum]

Cold water so the starch doesn't come out

[Bigron]

Google Delia - she will hold your hand! 

Ron.

[Field Marshal Dr. Opti]

Too many men knowing too much about cooking makes me nervous.

Whatever next?.....sewing tips or perhaps cushion design.

[Bigron]

Only at the weekend.....

Ronnie.

[Viral_Jim]

My suggestion would be to buy the stuff that doesn't need pre-cooking/soaking. Much less faff and I've never noticed any difference, problem sorts itself out.


There is also the fresh stuff if you want to be posh 

[Doctor Gollum]

My suggestion would be to buy the stuff that doesn't need pre-cooking/soaking. Much less faff and I've never noticed any difference, problem sorts itself out.


There is also the fresh stuff if you want to be posh 

If you're that posh, you can make your own pasta 

[TD]

You could try a couple of drops of cooking oil in the water....don't know if it works on pasta but the oil stops rice sticking together 

[Viral_Jim]

If you're that posh, you can make your own pasta 

The only people who have time for that are retired old far....

good point 

[Doctor Gollum]

You could try a couple of drops of cooking oil in the water....don't know if it works on pasta but the oil stops rice sticking together 

Does work on pasta, not sure about sheets though

[Shackeng]

Thanks guys, having looked up on our friend Google, as Jimmy says, most seem to cook it altogether, making sure there is enough liquid in the filling to soften it.

Cheers.

[Lizzie Zoom]

With fresh pasta sheets purchased from the main supermarkets they come with waterproof separates between each sheet (often 6 in a pack).

You place the cold sheets in a baking dish and pour on boiling water and leave for 3/5 minutes.  You then carefully drain the water off and lift each sheet in turn as you place in your lasagna dish, disposing of the separator sheets.  Place two on the bottom, place some of your cooked lasagna mix on top, then pour a layer of the cheese, butter, flour and milk mix/sauce, after boiling, on top.  Repeat by placing another two sheets of pasta on top of that layer, then the lasagna mix, sauce, then the final two sheets of pasta on top, with the rest of the sauce. Place under a grill to lightly brown, before heating it all again in the oven at 180c for five minutes.

You then have a lasagna to serve!

[Bigron]

Move over, Nigella, you have been replaced!

Ron.

[STEMO]

Move over, Nigella, you have been replaced!

Ron.

Nigella who? 

[Lizzie Zoom]

Move over, Nigella, you have been replaced!

Ron.

 

[Tony H]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

[Lizzie Zoom]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

[hercules]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

2nd that 

[Gaffers]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

2nd that 

3rd-ed.  I have been making lasagne for over 20 years and never once pre-soaked the pasta sheets.  One thing I would advise is to melt in some grated parmesan as well as cheddar in to the cheese sauce you add to each layer and the topping.  I also find that it is better if you make the bolognaise a day before and let it cool completely before using whether that's for lasagne or just straight spag bol.

[Marks DTM Calib]

Yep, I always just put the dry lasagne sheets in-between the sauces and then cook in the oven.

Clearly no write or wrong on this one as both methods work.

[Lizzie Zoom]

Yep, I always just put the dry lasagne sheets in-between the sauces and then cook in the oven.

Clearly no write or wrong on this one as both methods work.

I cannot argue with that.  It is what works the best for each cook / chef

[Varche]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

2nd that 

3rd-ed.  I have been making lasagne for over 20 years and never once pre-soaked the pasta sheets.  One thing I would advise is to melt in some grated parmesan as well as cheddar in to the cheese sauce you add to each layer and the topping.  I also find that it is better if you make the bolognaise a day before and let it cool completely before using whether that's for lasagne or just straight spag bol.

4 th'd . That allows it to fester

[Shackeng]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

Lizzie you still don't say how you stop them sticking together during your softening process.

[Lizzie Zoom]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

Lizzie you still don't say how you stop them sticking together during your softening process.

In post #11 i said:

"With fresh pasta sheets purchased from the main supermarkets they come with waterproof separates between each sheet (often 6 in a pack).

You place the cold sheets in a baking dish and pour on boiling water and leave for 3/5 minutes.  You then carefully drain the water off and lift each sheet in turn as you place in your lasagna dish, disposing of the separator sheets." 

Hope this helps Shackeng

[Amigo]

If all else fails buy lamb mince/aubergines & make a Moussaka

[Shackeng]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

Lizzie you still don't say how you stop them sticking together during your softening process.

In post #11 i said:

"With fresh pasta sheets purchased from the main supermarkets they come with waterproof separates between each sheet (often 6 in a pack).

You place the cold sheets in a baking dish and pour on boiling water and leave for 3/5 minutes.  You then carefully drain the water off and lift each sheet in turn as you place in your lasagna dish, disposing of the separator sheets." 

Hope this helps Shackeng

Thanks Lizzie, I should perhaps have mentioned that these are gluten free pasta sheets for SWMBO, and come without seperators.

[Shackeng]

Sorry for delayed replies, all very helpful, thanks. I will try to incorporate most if not all of these in my cooking.

[Lizzie Zoom]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

Lizzie you still don't say how you stop them sticking together during your softening process.

In post #11 i said:

"With fresh pasta sheets purchased from the main supermarkets they come with waterproof separates between each sheet (often 6 in a pack).

You place the cold sheets in a baking dish and pour on boiling water and leave for 3/5 minutes.  You then carefully drain the water off and lift each sheet in turn as you place in your lasagna dish, disposing of the separator sheets." 

Hope this helps Shackeng

Thanks Lizzie, I should perhaps have mentioned that these are gluten free pasta sheets for SWMBO, and come without seperators.

Ah, that is different. I would then suggest you try and put grease proof paper or tin foil between each sheet

[Migv6 le Frog Fan]

Men cooking ! ??  This is a new one on me.